"In the shadow of the New York Public Library, Chef Keiji Nakazawa exemplifies mastery of the highest order. An omakase like no other, the progression ebbs and flows with a dazzling variety of fish, shellfish, vegetables, and more—all aged, fermented, and pickled for weeks, months, and sometimes years. Rice is treated with reverence; seasoned to suit and complement the range of fish. The setting is its own marvel and features a spacious, eight-seat Hinoki counter flanked by towering ice boxes fronted with carved wood doors. All around, the kitchen and service teams work in perfect tandem." - Michelin Inspector