Chef Seki’s pristine, boundary-pushing sushi works brilliantly with the unexpected pairings by Yasuyuki Suzuki, Rick Zouad and Koichi Ishiguro—a Japanese beer from a sake brewery, a Hatzidakis Santorini, a long soju cocktail or a crisp, clear sake. Recently, the team opened seven seats at the bar for a $55 omakase dinner in 45 minutes. If you have more time, head to the Kappa Room for Osaka-style comfort food, or upstairs for a tatami room and plunder the list for Mikulski Burgundies, Prager rieslings and Huet Vouvrays.
365 W. 46th St., New York, NY
This story appears in the print issue of April 2018.
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