Kura

"Frill-free and well-priced for omakase (there's a 12-piece option for $85), everything here is dressed and plated by the 70-year-old chef Ishizuka (grab a spot at the 12-seat bar to watch him work). You won't find wasabi or soy sauce—only ginger, as it's traditional to the max: In fact, it’s only marked outside by a white wall with a blue curtain, that's bedecked with a small white bow. Highlights: Belt fish, squid, red snapper, and seared salmon. Photo: Jebb"

"Frill-free and well-priced for omakase (there's a 12-piece option for $85), everything here is dressed and plated by the 70-year-old chef Ishizuka (grab a spot at the 12-seat bar to watch him work). You won't find wasabi or soy sauce—only ginger, as it's traditional to the max: In fact, it’s only marked outside by a white wall with a blue curtain, that's bedecked with a small white bow. Highlights: Belt fish, squid, red snapper, and seared salmon. Photo: Jebb"

"Kura, tucked away discreetly on the eastern end of St. Mark’s Place, is one of the finest East Village sushi dens for shelling out on a superb, straightforward omakase experience. Sushi chef Norihiro Ishizuka slices generous portions of ultra-fresh fish, available as a 10-piece sushi plus hand roll omakase option, or, for additional cooked dishes added into the mix, try the kappo version." - Alexandra Ilyashov

"This critical darling is as notable for its distinguished omakase as it is for its chef, the always-present septuagenarian Norihiro Ishizuka. A meal here might start with simple nori or roe over rice before diving straight into an array of fish and seafood that could include o toro and California and Japanese sea urchin in addition to lesser-known offerings like black-throat sea perch and cherry blossom shrimp. In 2015, Ishizuka launched an equally cozy udon shop nearby called Raku, serving seven udons with toppings like bean curd and tempura." - Dan Q. Dao