Sushi is deceiving. Thinly sliced raw fish dressed in a spoonful of sauce or placed atop a mound of rice sounds simple. Enthusiasts know better. Achieving the delicate balance of flavors that complement but don’t overwhelm the fish is a complex art form. Chef Takaaki Sugita keeps his omakase menu interesting by including unusual cuts like ankimo (monkfish liver), iwashi (sardine rolls), and his famous kinmedai (golden eye snapper)—a prized fish in Japan. Sugita had his heart set on becoming a sushi master since his school days. The twelve years of training are discernible in his impeccably seasoned and sliced fish. It’s a Michelin-starred restaurant, so be sure to book well in advance. Images courtesy of

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