Urasawa

The Scene
A serene ambience is cast by a maple wood and a minimalist essence, offset by a single orchid plant behind the bar. The tiny space can be eerily silent during off-peak hours; expect to see celebrity drop-ins from both sides of the Pacific on weekends.

The Food
Chef Hiroyuki Urasawa, former Ginza Sushiko apprentice, serves double-digit courses of exceptionally fresh seasonal fish. Enchantment begins early with a silky rich sesame-seed tofu topped with luscious beluga caviar and 24-karat gold flakes. One of the few Stateside chefs licensed to serve authentic blowfish, the texturally awe-inspiring wonder may be imparted first as sashimi and later delicately battered. A melt-in-your-mouth sashimi platter is served on a beautifully carved ice block, and followed by a succession of colorful nigiri. Real Kobe beef is grilled tataki-style and presented with creamy wasabi and homemade miso-based sea salt accompaniments. A pleasant green tea presentation completes the meal.