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Sushi restaurants may not be popping up with as much frequency in the recession, but that didn’t stop Uo (slang for “fish” in Japanese) from opening quietly on the second floor of 151 Rivington Street. An unmarked black door leads into a dining room that’s directly above the similarly unsigned basement bar 151. The dim and narrow space is done in black and white, and the lighting has a candlelight feel. Sushi chef David Bouhadana is just 23; he has worked at Morimoto and is traditionally trained in sushi making, having studied in Japan. His menu is centered around the sushi bar, with an emphasis on a rotating daily selection of fresh fish, along with nontraditional garnishes, like the black goma and creamy mustard sauces, arugula pesto, and sunomono gelée that adorn pieces of nigiri on a chef’s tasting plate. — Jenny Miller