Smaller-than-average, jewel-like nigiri with an emphasis on incredible rice. Great variety, often with several ages of the same fish (i.e. inada-wakashi-hiramasa-buri) available on any given night. Signatures include the dizzying array of tuna cuts and various eel preparations. Yasuda-san will be sorely missed, though the remaining chefs do an admirable job of replicating his signature style.

The emphasis is on top quality fish served by a true master - there probably isn't better sushi fish anywhere in the city. The selection on a daily basis isn't huge, but is varied enough. The uni and kamatoro (when they have it) showcase the emphasis on quality.

An incredibly friendly and welcoming chef (Masato Shimizu) who serves every omakase at the bar himself -- even if you're seated at the far end. A great variety of fish (including up to 4 types of uni on some nights and 4-5 cuts of tuna standard) is commonplace. The pieces here strike the perfect balance between seasoned rice and expertly-cut fish, while "small appetizers" like the famous poached octopus and ankimo are not to be missed.

Great variety and a funky, humorous atmosphere, for a great value (though sadly, the $50 sushi omakase is long gone...). Be warned: if you're a gaijin or not a regular, you'll likely be seated at the far end of the bar, but all of the itamae here are capable of providing a great experience. The kaiseki-style omakase is authentic and worth a try for those who want more than just sushi.

The focus is not on authenticity, but rather on brilliant and inventive flavor combinations. The rice and fish-slicing skills are consistently very good, but don't expect to be blown away by the plain nigiri. The real draw is the "signature" omakase, which contains such favorites as akami-tofu mousse, kanpachi-jalapeno, saba-sesame, "chopped" eel/avocado...

The prices here are scaled to the high-end Tribeca clientele, but the experience is truly authentic. There isn't a laundry list of fish, but more obscure items (like hokkaido uni) are regulars on the menu. To boot, it's still a bit under the radar.

An extremely unassuming hotel sushiya where the menu looks deceivingly pedestrian. Shimi-san serves every omakase at the bar himself. Signature nigiri include snow crab and anago.

Probably the widest variety of esoteric fish of any sushiya in NYC, but be prepared to pay for it. The nigiri are great, but fall short of striking the perfect balance of places like Kuruma, 15 East, or Yasuda.

Good sushi, but really only a superlative experience if you're sitting with Suzuki-san. Signature nigiri are the ika and fugu (when they have it).

A serious attitude toward sushi with good cuts of fish and strongly-seasoned rice. The variety is decent, though the pre-cut fish and sometimes over-sauced nigiri sometimes noticeably detract from the all-around experience.