Downstairs in the swanky Eliot Hotel, Ken Oringer's sleek, 21-seat sashimi bar Uni continues to bring raw seafood devotees to their knees. Using no rice in their preparations, two sushi chefs turn succulent morsels of seafood sourced from Tokyo's famed Tsukiji Market and local waters into inventive small bites, like tuna tataki with foie gras and the restaurant's namesake uni (sea urchin) with smoked bacon powder. While the menu changes often, safer options include
cooked fish tacos and steamed buns stuffed with pork belly. With over 20 varieties of sake and a late-night ramen menu that kicks in at 11pm (try the pork version in a ruddy pig's foot broth), it's easy to see why this is one of the city's most beloved restaurants.