Sushi Sushi

Regulars know that chef Hiroshige Yamada is to be trusted. Surrender to his omakase, which might include translucent suzuki sashimi on a bed of ice, raw quail egg atop a tiny cup of chopped aburi toro, assorted sushi torched at the last minute, and a rich, fresh lobe of uni stuffed in a crackling cylinder of nori. Heaven.