Tuna Bar

"Chef Kenneth Sze, who learned the sushi biz at his family’s Yokahama in Maple Shade, brought his skills to Old City with Tuna Bar. Along with wonderful sushi, gyoza, and a few noodle and rice dishes, the restaurant serves a lovely wonton soup based on Sze’s grandmother’s recipe." - Maddy Sweitzer-Lamme, Ernest Owens

"With its massive windows, low lighting, and a long U-shaped bar, this Japanese spot is always full of dates drinking sake and eating spicy crab rolls. You should be one of them—Tuna Bar serves the most consistent sushi in the neighborhood. And you can usually get in without a reservation. Come in the spring and you'll have a great view of the cherry blossom trees or a Ben Franklin impersonator." - candis mclean, alison kessler

"Thanks to its massive windows, low lighting, and long, U-shaped bar, this Japanese spot is always full of dates drinking sake and eating spicy crab rolls. You should be one of them—Tuna Bar in Old City serves some of the best sushi in the neighborhood (our favorite is the citrusy,  salmon-filled Rittenhouse Toll). Plus, you can usually stop by without a reservation, order a few snacks like crispy miso brussels sprouts and soy-drenched oysters, and spend the rest of the night drinking junmai sake and popping maki. Come in the spring and you'll have a great view of the cherry blossom trees or a Ben Franklin impersonator." - candis mclean

"With massive windows, low lighting, and a long U-shaped bar, Tuna Bar makes for a good date spot when you want a bunch of sake options and some good sushi in Old City. Plus, you can usually stop by without a reservation, order a few snacks like crispy miso brussels sprouts and oysters, and spend the rest of the night drinking junmai sake and picking at maki. An added perk if you’re here in the spring: you’ll have a great view of the cherry blossom trees or a Ben Franklin impersonator." - candis mclean

"At this sophisticated Japanese raw bar, chef Kenneth Sze creates flavorful dishes that are as gorgeous as the restaurant itself. Diners can expect a refined dining experience from beginning to end as they enjoy a mix of raw bar favorites (such as the east or west coast oysters and shrimp cocktail), delightful hot and cold appetizers (such as the creamy rock shrimp and tuna crudo), and inventive bowls (such as the mai fried rice made with asian sausage, shrimp, and a fried egg)." - George Banks-Weston