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A Murray Hill standard, Mishima hasn't changed its menu substantially in some time. Perhaps that's why the faithful often return daily for the traditional, Tokyo-style sushi and sashimi, plus kitchen or homestyle cuisine—typically cooked fish, beef, pork, or seafood dishes like tempura, teriyaki, and grilled whole fish. Tokyo-style sushi emphasizes craftsmanship and pure, clean flavors, as opposed to fusion or experimental sushi, or heavier, marinated southern Osaka-style sushi. The sparse two-level space, decorated only with teal banquettes and one long mirror down each white wall, has separate sushi bars upstairs and downstairs; both serve raw and grilled fresh fish. A skillfully constructed sushi deluxe platter is filled with fresh kampachi, baby yellowtail; silky otoro, fatty tuna; eel; cod roe; and more, some of which is shipped straight from Japan, reflecting the fish that are currently in season there. The fresh lobster miso soup and clam miso soup are hard to find in most New York-based Japanese restaurants, while a lobster salad roll wrapped in greens and thin daikon radish, topped with jalapeño-marinated roe, is refreshingly spicy. — Timothy Cooper

The sake selection is available by the carafe or by the glass. Note that there's a $20 minimum for all credit cards.

Lobster miso soup, $7; lobster salad roll, $8; grilled whole sea bass, seasonal