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What makes this our favorite new omakase sushi joint in the city? Let’s start with the clean, cubbyhole-size room, which looks like it’s been beamed in from one of the more discreetly posh neighborhoods of Tokyo. Then there’s the impeccably sourced fish—four different grades of tuna, sea scallops tipped with yuzu, silvery slices of jack fish and sardines—which the genial sushi-ya, Norihiro Ishizuka, serves to his patrons with a happy smile, two pieces at a time. And finally, there’s the $85 sticker price for the most expensive all-sushi option, which in terms of quality and cost is the best deal in this omakase-addled town.
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