"There are so many winners on Chef Henry Moso's menu, it's hard to know where to start. A James Beard Award finalist and Rising Star Chef of the Year, Moso packs the house for his sublime seafood dishes and multi-course omakase menus featuring the freshest seasonal nigiri, and much of the restaurant's fresh fish arrives regularly from the Toyosu market in Tokyo, and from Spain. The 15- to 18-course omakase menu has become the hottest special-occasion tasting ticket in town. Maguro, hamachi toro, hotategai, saba—you won't go wrong with any of it. For the non-purists, a beautiful range of sushi rolls arrives on the table like a treasure chest of salmon, yellow tail and eel rolls studded with treats like black garlic, lemon confit, pink salt and sambal salsa." - Terry Ward
