Morimoto

Toro tartare — rich, silky, melting in the mouth — is the royalty of the sushi kingdom. At Morimoto, the sushi chefs finely chop a good ounce or so of the pricey fish (the fat of the belly of the tuna), blend it with a bit of fried shallots, form it into a cylindrical plug, extravagantly top it with osetra caviar, and surround it with a pool of soy-flavored sauce to make this a palate showstopper. Though not cheap at $26, its a great splurge.