Sagami

Sagami serves the meat-and-potatoes of the sushi world. Not literally, of course, but don't go to this bustling, low-ceilinged, darkly lit BYOB expecting to find, say, spotted sardine just flown in from the Sea of Japan that morning, or some crazy maki roll combination that might cause an authentic sushi chef to commit hara-kiri. Instead, expect happy-go-lucky owner and head sushi chef Shigeru Fukuyoshi to cut pristine slices of the favorites — yellowtail, tuna, flounder, scallop, sea bass. Each piece possesses a distinct flavor and impeccable texture that show Fukiyoshi's 27-plus years of experience in choosing and preparing the best specimens.