Mitsuru

Chef-owner Mitsuru Tamura leads the eight-seat counter at Mitsuru on West 4th Street. The restaurant separates two omakase formats from an à la carte dining room: the sushi-only counter meal focuses on seasonal nigiri and a hand roll; the longer chef’s menu adds small plates and dessert.

Work beyond the counter

The posted sample menu extends from individual nigiri and hand rolls to vegetable, chicken and sea-bass tempura, fried soft-shell crab, pork-belly and wagyu skewers, and unagi don. Those dishes show a kitchen working with frying and grilling as well as raw fish. Confirm the current menu before a visit.

Wine and service

Mitsuru advertises more than 500 wines. Counter seating must be selected at reservation for omakase, and dietary restrictions should be supplied in advance. The dining room provides a different way to eat through the same restaurant’s menu.