Sasano

Piled generously atop sushi rice seasoned with purple shiso and wrapped in crisp nori, the signature unikura brings together sea urchin and salmon roe in a rich, briny heap. The contrast between the luscious seafood and the fragrant, tangy rice makes it the first dish to order when a fresh pour of sake arrives at the table.

Seafood prepped to order from the in-house live tank is another pillar of the kitchen, highlighting the natural freshness of species like filefish and horse mackerel. The menu reaches well beyond raw fish, featuring sweet-and-savory negiton pork, crisp sea urchin cream croquettes, and deep-flavored overnight-dried jidori chicken tenders among a broad cast of drinking snacks.

To accompany the cooking, the cellar keeps more than 100 varieties of sake on hand at all times, including coveted labels such as Juyondai, Jikon, and Mimurosugi, alongside rotating seasonal releases. With counter and table seating in a completely smoke-free dining room, it is a welcoming spot to settle in for an evening of varied pours.