Traditional Japanese cookery is combined with often inspired improvisations ("freestyle Japanese cuisine," in the words of chef-owner Kaz Okochi) at this serene location. For a first-rate experience, sit at the sushi bar and ask for whatever is freshest and best. The chef's years of experience preparing fugu—the potentially poisonous blowfish, available only in winter—means you're in good hands, though the experience is pricey at $150 per person. It's not all sushi here; innovations include sake-poached scallops with lemon-cilantro dressing.
Visit the Travel Talk forums for help on planning your trip