Rokai Ramen-Ya

"Fans of real-deal sushi-bar Nipponese are united in huzzahs for Rokai, a sliver of a restaurant in a low-key, high-end section of the Cuauhtémoc quarter, north of the Reforma. Japanese-born chefs Hiroshi Kawahito and Daisuke Maeda change up the menu daily, depending on what’s available at markets (they make great use of some of the best fish that comes in from Baja California); regulars like to nosh omakase -style for a multiple-course tasting at the chef’s discretion. Quality sakes add a rosy glow to the precision with which every creation comes over the bar in this spare but fashionable setting. Reservations are recommended."

"The best seats in the house at this authentic Japanese spot are at the bar, and the only way to go is omakase, letting chefs Hiroshi and Daisuke do their thing. It's not a stretch to say that in a city where the Spicy Tuna roll is still considered the real thing, Rokai is a revelation. Needless to say, there's no mayo in sight here. The chefs hit the markets each morning for the freshest fish that's flown in daily, and then make incredible sushi, sashimi, ramen and dumplings until they run out. Get there early or you'll miss the day's best dishes."

"This is just one of eight in the line-up ofEdo-Kobayashi restaurants, the group that infused Mexico City with Japanese culinary vibes, so much so that its cluster of restaurants in Cuauhtémoc often gets dubbed Little Tokyo. Rokai was the first, and it retains much of its original, electric charm, with a tiny sushi bar and just a few tables. The plateware is delicate, the sake list is ambitious, and the pristine seafood from Mexican waters and abroad are served in simple, classic Japanese izakaya preparations. There is nowhere else to get this quality of seafood, this affordably. Make a reservation or swing by on an off-hour.Río Ebro 87, Cuauhtémoc." - ByScarlett Lindeman