O Ya

We did the 24 courses one, plus the amuse-​bouche and sweets. Everything was carefully designed and executed to take you through a wonderful journey. Not many misses, a lot of heart melting surprises. Highlights include wild shrimp with garlic butter, powder foie gras, blue fun Tina with summer truffle, smoked char, poached lobster with shaved truffle, and the unbelievable wagyu beef with potato confit. The chef also generously gave me extra trunks of two kinds of Uni when he noticed I was staring at his boxes of sea urchin :). It’s not cheap but worth it, 2.5 hours flew by.

I did the 18 course tasting menu and it was incredible. Every dish had it’s own unique taste and the service was incredible! Highly recommend.

I really liked this place– the food was incredible.
I tried out the 18-​course omakase, and it was full-​filling but not too much. It is definitely a Japanese fusion modern take on nigiri, sashimi and hot courses. The wagyu, uni and enoki were all amazing. Every course for me was a pleasant surprise and tasteful. Their desserts were very good as well.
The ambience is very modern yet Japanese classy, very good for a small get together with couple friends.
I will definitely go back again, one of my favorite chill Japanese restaurants in the city.

I had to try out the O Ya in New York since I am a big fan of O Ya Boston. We did the 24 course Okii Ringo and it was just amazing!!!
I cannot believe some of the idiotic reviews of this place. It is amazing so go for it. Will probably go for the 18 course omakase next time because i was really full after the Okii Ringo.
If you like Nobu, O Ya is a more advanced and better version.

Thoroughly disappointed with the 18 course omakase here. Most of the pieces were either seared with the torch or had a lot of oil, mayo or sauce on them making it impossible to taste the actual fish. The one thing that did stand out was the Wagyu beef which was incredible. Other than that it was $ 300 (w/​sake) down the drain. My fault for venturing away from Nakazawa.

One of the best omakase dinners of my life! Every bite was delicious, I would certainly go back to experience this again! So much detail and preparation to each mini course. The A5 beef was amazing it melted in your mouth. I could go on for days about the sushi… You have to check this place out if you are a sushi lover or foodie!

Fantastic food and great service. We did the 18 course omakase which was great as it contained some sushi, sashimi, and lobster course and a steak course. I am a fan of the modern sushi where each piece has something added on. If you are more of a traditionalist/​purist when it comes to sushi, this might not be the place for you. Case in point: one of the sushi pieces we received was spotted prawn. The prawn was torched and served with a special tobiko. I loved it because the tobiko made the prawn something I can’t get elsewhere but my husband disagreed because he likes his shrimp the traditional way — fresh and raw and served with just a bit of wasabi and soy.
My only complaint about this place is that too many of the sushi pieces received the torch treatment. The ocean trout, shrimp, hamachi and I think another piece were all torched. That’s 4 out of the 18 courses.
In the end we enjoyed our meal. However next time I would probably go with the a la carte so that I don’t receive so many torched pieces of sushi.

I’ll admit to having a bit of trepidation about visiting O Ya for the first time. A hefty price tag, «inauthentic» Japanese food, and buzz had me worried I was looking at another Shuko, which for my money was one of the worst experiences I’ve had in NYC.
Suffice to say, based on my star rating, I thought O Ya was fantastic. Save the crummy block its on, O Ya is an oasis in an uninteresting neighborhood. The entrance beckons like the best sushi or kaiseki restaurants in Tokyo. Modern yet traditional, completely Japanese. A tiny bit of calm in the bustle of NYC.
Upon entry the staff is warm and welcoming with smiles and a helpful hand for anything you may want to relieve yourself of.
The space is surprisingly small, but I guess when you’re charging what they’re charging, it should be. A cadre of sushi chefs (maybe 8 of them) are busy preparing each course for each customer individually. A kitchen in the rear preps the cooked dishes. All a buzz of activity in service to the customers.
We opted for the omakase — chef’s tasting menu. 18 courses. Absolute perfection. I won’t go through the courses step by step as the menu apparently changes with some regularity. Some courses were sublime while others were perfection. A few were solidly delicious, but not necessarily memorable. All were extremely well prepared. The creativity in the menu is obvious from the start. The profiles are a special blend of traditional Japanese preparation and uniquely western flavors like banana peppers or potato chips. So much fun.
The wine and sake menu is extensive and the sommelier is first rate. They also have a limited beer and shochu list while they have a longer list of other spirits including Japanese whisky. When it comes to drinks, the staff is super accommodating. When I asked for a draft beer, it was retrieved from their sister restaurant Covina (they share a dishroom).
One odd part of the experience is that the restrooms are in the hotel lobby — O Ya and Covina are both in the hotel, but with entrances on opposite streets. What was weird about the bathroom situation is that it is shared and there isn’t a really good way to know if a stall is occupied so I waited behind a woman who was ahead of me only to have a guy walk in, open another stall and cut the line. A small niggle and not O Ya’s problem really .
Definitely a special occasion place and I’d say if you love Japanese food OR creative cuisine, O Ya is a must-​try.
Kampai!

Also been to O Ya in Boston and absolutely love the food… stunning, delicious and wonderful service… However, the music in NYC needs to be (a) changed and (b) turned down! ;-)
Don’t hesitate to visit O Ya though; absolutely top notch! :-)

Purists, leave now. If you need a «melt-​in-​your-​mouth» aquatic experience, call Yasuda. O Ya partakes in a gastronomic sushi scene (watermelon pearls, fingerling potato chips, potato confit, squid ink foam, truffle shavings.), so it’s no surprise that such controversial handling would create a startling split in opinion.
There’s no in-​between reviewer here. 5-​star reviewers are those that enjoy fun and luxurious flavor profiles, and 1-​star reviewers are those who don’t believe these gimmicks surpass the caliber of New York’s very best. So, if you’re going to roll your eyes at a Chive Omelette Sushi, make reservations elsewhere.
O Ya is about sauces, zests, toppings, flavor profiles, and yuzu. You’ll be able to stomach the hefty price tag if you understand the type of ingredients involved and the time spent prepping some of these gastronomically involved bits. We should also probably factor in the Wagyu A5. The omakase here is really umami after umami bites.
Notable Pros
+ Casual attire despite heavy price tag
+ Spacious dining area
+ Generous shavings of truffle
+ Exceptional service and no-​wait transitions
+ Grilled Shiitake & King Oyster Mushrooms w/​Rosemary Garlic Oil and Sesame Froth
+ Seared Foie Gras with Balsamic Chocolate Kabayaki + Raisin Cocoa Pulp paired with Aged Sake
Notable Cons
— Debatable price tag
— Joint bathroom with the hotel next-​door
— Rushed plating at the bar
— Soft and unclear voices during introductions of each dish

Easily one of the best meals of my life. Not sure what else to say. Absurd. Here were the highlights:
— Kumomoto Oyster w/​ponzu watermelon pearls, cucumber mignonette
— Hamachi w/​banana pepper mousse
— Housemade Fingerling Potato Chip w/​burgundy truffle — outrageous
— Bluefin Otoro
— Shiso Tempura w/​Grilled Lobster
— Seared Wagyu
$ 185 for the 18 course is money well spent if you’re game for a higher end meal in NYC.

This place has been on the gastronomic bucket list for a while and decided my friend’s birthday was the perfect opportunity to try it. My favorites for the evening was shima aji uni and the truffled Santa Barbara uni. The Mochi doughnuts with matcha dip was interesting.
The food was good but way too overpriced and overly hyped. We were reluctant to try omakase menu for numerous reasons. 1. Looking at the crowd, there were no Japanese diners. On the plus side it was a trendy spot with beautiful choice in dinnerware. Kudos to the person with impeccable taste. 2. For $ 245, it better blow my mind. It was not on par with Sushi Nakazawa, Sushi of Gari, Kosaka, Yasuda or Tanoshi (most listed have omakase cheaper than 245 btw) Not sure why O-​Ya warrants such a high price tag. I haven’t tried the omakase but just ordering from the regular menu makes me glad I didn’t blow 245.
Additionally, I mentioned it was my friends birthday but she had no idea I was treating her for dinner and thought it was just a casual dinner. The maitre d was not discreet at all about it and wished her a happy birthday the moment she checked in. So much for the element of surprise.
My $ 7 dollar green tea tasted like water.
The $ 16 two piece tea brine pork ribs had great «fall off the bone» texture but tasted like a version sesame chicken from the local Chinese takeout spot.
The warm Somen noodles listed took 45 minutes to make but it came out in 10 mins after we ordered it. Very light broth with nothing much to it besides noodles similar to mei fun/​thin vermicelli, scallions and onsen egg. Something I could’ve made at home. For $ 16, I would much rather pay for ippudo or totto ramen for a more flavorful broth.

I have this friend who I’ll call Mister X. He generally gives me less than 48 hours notice that he’s coming to the city, and in that time I need to secure a reservation at a top restaurant with a casual dress code. Those are his two requests, a casual environment and a top-​notch restaurant (and never the same restaurant).
Every single time I scramble for dinner because it’s either going to be a Friday night at 7pm or a Tuesday night at 10pm. Tonight was a Tuesday night at 10pm situation. You read that right, a two hour dinner at 10pm. I was able to make the reservation via OpenTable, it’s not like a city of 9 million is clamoring for a 10pm reservation, and I called in the next day to up the two-​top to a four-​top last minute (hallelujah).
The menu has two tasting options and a bevy of à la carte options. I didn’t even look at the à la carte. The two tasting options are the 24 course Okii Ringo at $ 245 per head and the 18 course Omakase at $ 185 per head. I didn’t want to be de rigueur and ask for the 24 course, especially because I wasn’t paying, so I convinced the table to do the Omakase. The other two guests with Mister X were a bit averse, they weren’t familiar with Japanese cuisine and I told them to just trust me and go with it (because I’m not having strangers fuck up one of my dining experiences at a restaurant I’ve been wanting to go to for awhile).
The dishes roll out but not before a $ 300-​something bottle of the award winning Ichishima Shuzo Ginnoyorokobi Competition Daiginjo Sake is placed on the table. I opted to not drink for the month of January but clearly broke it last night when Mister X just laughed and kept pouring me drinks when I said I was trying to be refrain.
If you’re looking for edomae style sushi (like Jiro Dreams of Sushi), you want Nakazawa. If you’re a sushi purist, probably not the place for you. If you’re an unpretentious gourmand, then make a reservation. This place is a modern fusion gastronomical experience.
I won’t go through all off the dishes I sampled but the highlights were the bluefin fatty tuna (otoro), yellowtail (hamachi) and the uni. I was snapping away with my camera trying to get the best lighting possible. If you don’t take pictures, how will people know when to be jealous? Kidding.
The forgettable was the dessert. I don’t even remember what it was, that’s how forgettable it is. All I remember was the beautiful plate it was served on, I wanted to take it home and put my keys and spare change in it.
The lowlights were Mister X receiving what looked like a small piece of cartilage or bone in his warm eel, the rather bitter avocado purée with grapefruit (grapefruit needs to go extinct), and the wagyu. Like don’t get me wrong, the wagyu was sublime but very one-​note. It was rich & savory, but there was no depth of flavor. It’s like eating foie gras, you really don’t need more than one piece.
The service was great throughout. They offered us counter seating, which I personally wanted but passed on because it’s really not conducive to conversation with four people especially when they’re discussing work. Our initial server was Sam, and as the night went on she seemed to be replaced by the FOH Manager, Adrienne who was just as lovely. I asked her if she had heard any news about David Bouhadana (of Sushi Dojo) being in the industry and all and she didn’t, she asked her staff for me as well. It’s unfortunate how that situation with the DOH happened, but I’m going to save that for a scathing review of their incompetence later.
Backing it up, Mister X also requested take-​out for our driver for the evening and his family. Sam said that’s not typically allowed which is understandable because restaurants of this caliber can’t guarantee quality and many foods don’t travel well. It’s just not done, but a bit of back and forth with the kitchen asking Mister X to specify what he was looking for, they put together I think some ribs and chicken in a box for our driver and his family who was waiting outside of the restaurant for us for two hours at this point. That was insanely appreciated because I know this is such no-​no request.
The bill for the evening comes out to $ 1,470.90 so if you’re wondering if O Ya is cost prohibitive, yeah, it kinda is. Is it worth it? I’d say so but I’m biased because I left no poorer for it.
Dinner comes to an end, and as I don my winter parka to face the 28°F (or –2°C for the rest of the world) outside the doors of this dimly lit modern Japanese restaurant, I’m handed an envelope from Adrienne with the tasting menu inside to keep with a small personal note.
Minus the very small hiccup in the warm eel and a couple of dishes that I just wasn’t a fan of, this place is a solid five stars. The service more than makes up for any mishaps, pitfalls or questionable flavor pairings. O Ya owners, please ban grapefruit from the menu, thank you. No one likes grapefruit unless they’re from SoHo, work in «fashion,» and are watching their weight.

There couldn’t be a more appropriate name for this restaurant. O-​Ya = Ooooohhhhh yaaaaaaa. (Insert emoji with hearts in the eyes here)
I have been here several times. First, sitting at a table and multiple times at the sushi counter. All tasted the same which is unusual for a sushi restaurant as usually I prefer the counter much better. I was shocked to learn that white people own this. Say whaaaa? This is tied with my beloved NETA as my favorite sushi in the city (although O-​Ya might be slightly above as they are almost $ 100 cheaper to the menu at NETA I usually have).
Do the 18-​course omakase and be prepared to have foodgasms. Like, mentally prepare NOW. 18-​courses is enough, trust me. Foie gras, uni, truffles… no detail or ingredient is spared. They truly lavish you with the best that is available.
It’s not your traditional sushi meal though. It’s extremely molecular and a true gastronomical experience. Every dish is so thoroughly thought out and well executed.
My waitress remembered me from the last time I came which was months ago so kudos to her for that (although I also remembered her as well).
The ambiance is a modern yet traditional Japanese restaurant. The music is indie-​pop and some old poppy classics. Loved the overall vibe of the restaurant. Service was amazing as well.
I honestly don’t want to even go into more detail as I feel it will spoil your experience. Don’t hesitate to eat here. Trust me, this is 10x better than Masa, period.

Chef Tim Cushman’s Japanese fusion restaurant in Kips Bay area.
Tried the «Big Apple» tasting menu: Around 10 – 11 nigiri, 9 sashimi dishes, wagyu, foie gras, and 3 desserts.
‘Pushing the boundary’ would be a mild statement to describe the food here (Highly creative and unique).
Might want to check the menu first before coming here, or read the NYT’s review (
).
It’s not your standard, traditional Japanese restaurant. The complex courses had unique sauces, even the nigiri and sashimi.
Minor complaint: Way too much green tea leaves in the pot, making the first couple of cups difficult to drink.
: A

O Ya served up one of the most impressive meals I’ve ever had. O Ya’s menu is omakase, but not your traditional omakase. Whereas traditional omakase’s are served to you by a sagely chef of immaculate pedigree and perhaps one or two of his apprentices, the artisans crafting your meal here are fairly nameless. You know that the owners are Tim and Nancy Cushman, and the only information on the other staff I could find was that an 8-​year veteran of the Boston kitchen was asked to come head the staff in NYC.
I say the above just to note the difference in approach, not to say that one experience was better than the other. There are benefits to both as long as you know what to expect. If you wanted to observe a solo artist executing the craft that he has devoted 25 – 40 years of his life mastering, you want to go visit Eiji Ichimura or Daisuke Nakazawa. They project an aura that pull you into a center point of focus. At O Ya, there is an army of highly skill chefs behind the counters and in the kitchen, masters in their own right, working together like a well-​oiled machine, assembling amazing dishes.
The key benefit with O Ya’s approach is that, with a 24 course tasting menu, the number of chefs allow the pace of the omakase to maintain a steady momentum, without the long pauses. Admittedly, it’s a bit disorienting at first. Sitting at the sushi bar, I half expected a chef to come up to us and start performing his magic in front of us, but the initial dishes came from the kitchen. But, because of this, the dishes also came fairly quickly one after another, with just enough time for the taste from the prior dish to linger in your mouth long enough for you to savor the fading umami roll over your tongue. Perhaps it is best to call it an addict’s omakase, just as the high of the prior dish ran out, the next dish was there to elevate you again back into food nirvana. :)
The pictures of the food will speak for themselves. Each dish was amazing, some were wildly different (kanpachi with vietnamese mignonette, frozen foie gras with miso and preserved meyer lemon) and some were just mind blasting (the initial kumamoto oyster with watermelon pearls and the bluefin tuna tataki). You also get the wildly decadent A5 wagyu, which normally sells for $ 40/​oz and is a meat so marbled that each bite pops another fatty capsule and spills oily umami all over your tastebuds.
I can’t end this review without mentioning the service. The waitstaff were great. They weren’t stiff or pretentious, as you might find in some of the sheeshy fine dining restaurants in the city. They were very personable and friendly, and you you feel as if they’re equally excited for you have your mind blown with the next amazing dish. Music was interesting, but it worked. While the smooth, refined oak and dim lighting exudes zen and inner reflection, O Ya plays an eclectic selection of hip hop and rock, including Mariah Carey and Snoop… not something I expected, but very much enjoyed. I’m almost positive that it was Mrs. Nancy Cushman seeing us out as well, which I thought topped off what was already an amazing experience at O Ya. I wish them continued success in New York, I’m very much looking forward to my next visit.

Let’s get a few house keeping items out of the way:
1) there is nothing traditional about sushi here. This is the very definition of modern sushi.
2) omakase at the bar here is not like omakase at any other omakase place. All your plates were arrive via waiter service, not from the hands of the chef. Seating at the bar will not differentiate your dining experience vs at a table.
3) this could be the best sushi in all of nyc.
What you will see here are a ton of non Japanese ingredients and techniques. Some that come to mind include a piece of trout that will remind you move of bagels and lox than sushi, sushi with a single potato chip and truffle, squid ink foam, tomatoes, aioli, and banana peppers. What do all of these have in common? Every single piece works. It is a symphony composed by Beethoven and played on an electric guitar with a beat box for percussion. Genius in the most modern and non traditional ways.
While this place is on he higher end of omakase prices in nyc at $ 185 for the 18 pieces, it is worth every penny. Sushi like this simply doesn’t exist elsewhere.

Fantastic experience overall. Managed to grab a last minute reservation this past weekend and got lucky with seats at the chef’s table (not really a sushi bar). We opted for the 24 Course (Big Apple Omakase) which includes 6 additional/​seasonal courses that are not part of the 18 course. Some of our favs were the Kumamoto Oysters, Hamachi with Chili mousse, Powdered Foie, Wagyu (Of course) and the Soba Cake Dessert. The chefs behind the counter were also very friendly and interactive. (Checkout the certificate of authenticity that they showed us for the Wagyu).
All in all great experience, however I just didnt see the value in picking the 24 course over the 18 apart from the Soba cake dessert. Most of the dishes were a piece of sashmi that is rolled over cucumber and avocado and served with a broth. So I’m not sure if it’s worth the extra 60 bucks over the standard 18 course omakase.

Truly a standout; I can call this one of my favorite restaurants in NYC :) I was somewhat iffy about it after reading all the reviews and the price tag, but I’m on team o ya now!
Right when we walked in, three smiley and super nice hostesses greeted us and seated us right away. We had requested for a seat at the bar since this was omakase, but to be honest, sitting at a table would have been just the same. After the meal started, we realized nothing was being served directly to you from the sushi chefs behind the bar, which was somewhat disappointing. I feel like that makes an omakase experience! Regardless, the whole restaurant is spacious and gorgeous in a simple and quaint way, so really, sit anywhere!
They offer complimentary sparkling or still water, and obviously a bunch of beers, sakes, wines, and non alcoholic drinks. My bf ordered some beer, while I opted for their yuzu ginger-​ade — sooooo refreshing, but it’s $ 10 :(. The real choice is this — do you get the 18-​course omakase for $ 185, or the 24-​course Okii Ringo for $ 245?! Luckily, there were two of us, so we got one of each :)…I know nigiri is not meant to be shared, but at such a high price tag, I really wanted to taste as many dishes as possible!!! Honestly, the menus are almost identical, so you wouldn’t be going home sad even if you just went ahead with the omakase.
Some standout pieces:
Ocean trout (tomato confit, smoked salt, onion aioli) — they say this is supposed to be a play on a lox bagel. Amazing.
Warm eel (Thai basil, kabayaki, fresh Kyoto sansho) — this piece of eel was truly cooked to perfection… even though it was a thin slice of eel, it was the right amount of crispy but still really tender. Wasn’t over seasoned/​overly sweet either!
Garlic chive blossom omelette (dashi sauce, wagyu schmaltz) — super cool presentation!!! Texture of the omelette was also so good! I would take this over tamago in a heartbeat.
Fried Kumamoto oyster (yuzu kosho aioli, squid ink bubbles) — again, another beautiful presentation. I’m pretty sure everyone’s seen pictures of this piece :) it tastes great, with the squid ink bubbles replacing the salt, and a warm piece of freshly fried oyster.
Blue fin toro (fresh wasabi, green onion) — it’s blue fin tuna! Enough said :).
Foie spoon (miso, preserved California Meyer lemon) — honestly did not expect to like this at all. I couldn’t predict what the texture of the powdered foie was going to be like… thought it was going to taste like Asian pork floss (sorry to those who havent had that, I know the English name for it sounds terrible haha but it’s basically dried pork) but it was nothing like that. Once you ate it, it somehow turned into a mousse-​like texture… I also bit into some crunchy pieces which was a nice balance. Epitome of molecular gastronomy :).
Shiso tempura with grilled lobster (charred tomato, ponzu aioli) — loved how crispy the shiso tempura was, lobster was also very tender and paired well with the ponzi aiolo.
Seared wagyu a5 petit strip loin (potato confit, sea salt) — my gooooodnesssss how could a piece of beef be so fatty??? PURE HEAVEN. Super simple preparation but that’s really all it needed.
Foie gras (balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp, 8 year aged sake shot) — great end to the savory portion of the meal. Huge piece of foie gras, I had a lot of trouble eating it all in one bite haha. Creative pairing of chocolate to present a sweet and savory combo.
In the middle of the meal, there were a bunch of dishes that were made and served by the sushi chef right in front of us… those were actually the most meh dishes of the night. They were usually delicious pieces of sashimi, but I just didn’t see much creativity. It was always also sitting in a huge pool of some type of vinaigrette, which was short unnecessary and overpowering.
Dessert was surprisingly good too, I’ve always thought dessert plates were disappointing at omakase places, but not here! They continued to present special dishes with molecular gastronomy techniques that tasted delicious. They also brought over some more small snacks, one of which was a deep fried rice cake donut (I think), which was amazing!!!
Throughout the meal, our waitress kept checking in on us and offered us the greatest service. Half way through the meal, she even offered me a free tasting of their new non-​alcoholic drink, the rosemary sencha with maple… I wish this was on their menu already!!!
When we were leaving the restaurant, they gave us the cutest parting gift — one more dessert in a cute tuna can… love it when restaurants do this :) it had two cute passion fruit fish gummies in it. Actually didn’t love it, sorta overly sweet/​artificial tasting, but still appreciated the sentiment. They also give you a copy of your omakase menu.
I would eat here over shuko, yasuda, tanoshi any day! They go above and beyond for both nigiri AND cooked dishes. Go before it gets as popular as their Boston branch!!!

About three-​fourths through the meal, I turned to my girlfriend and mentioned that this was in the running for the best restaurant we’ve ever been too. Then they served the two best plates of the night. All-​time best dinner in NYC and we only had the «regular» 18-​course option. Whatever plates are added in the high-​end $ 245 option must be dark magic.
Every dish works, I can’t stress that enough. This is the best toro I’ve had, the best mushroom dish, the best wagyu beef plate, and the best foie gras (more on that later). Dinner begins with sushi pieces, at odds with most other omakases that serve sushi at the end. Each piece is a complex affair, pairing a protein with several secondary ingredients for some spice or pairing flair. This leads to pieces precariously balanced in an OSHA-​disapproved tower but it’s completely worth the final taste. This portion rightly ranks among the elite sushi servings.
It doesn’t slow down when the non-​sushi plates begin. One-​biters of uni and especially the kinmedai continue the strong ability to pair fish with the right taste combinations. The tempura and lobster also deserves praise: I avoid fried foods but this one turned me around. Mushrooms and sesame is once again, the best version of the plate I’ve eaten in NYC so far. That «best version yet» praise seems to be a running trend at O Ya which continues with the Wagyu beef. They finally got that melt-​in-​mouth aspect down that never seemed to happen with me at other restaurants.
The last dish is a foie gras piece that might be the richest bite ever, beating oysters and pearls at Per Se. I can’t say enough about how wonderful the deep taste and thick texture of foie gras, chocolate (!), and the bold sake pairing work together… wow. I think I spent a good ten minutes letting that one-​bite dish swirl around my mouth.
Service was great, we had great attention by our waitress who gave great sake advice. Her option eventually led to us to discreetly snap a photo of the bottle label and plans to buy it in bulk. First time I’ve ever done that. The sushi chefs were conversational and added lots of energy to the opening sushi course. I learned a fair amount about the plates even though I was a newbie at their practice. Food was served at a great pace and not hurried or slow. The amount served was perfect, both of us felt comfortably full and could walk to the rooftop bar in time to see 4^th of July fireworks.
Best dinner ever.