Its South Bronx location in a burgeoning arts community may have initially put this restaurant on the radar, but it has since become known for its inventive cooking. The open kitchen offers diners a view of the race among cooks cutting, washing, and packing up an endless number of takeout orders. The tiny dining room features Mason jar fixtures, a handcrafted bar, and a wall papered with yellowing Asian newspapers. Creative specials include a seared square of sesame-studded rice “bruschetta” topped with avocado purée, tuna tartare, and frizzled onions. But, don’t miss such high-flying maki as the Kawasaki roll with a mishmash of crab, scallion, sweet glaze, and more. Traditional sushi here stands equally strong, with very nice maguro, ebi and uni.
- die MICHELIN-Tester