Sushi Sasabune

This elegant sushi restaurant, tucked away among nondescript shops along a very busy street, is one of the marvels of the edible world. If you wish to order from the regular menu, by all means grab a table. But if you sit at the sushi bar, you must submit to the Japanese version of the Seinfeld "Soup Nazi," otherwise known as omakase. You obey the chef, eat what's served, and God help you if you drop a grain of rice or dip something in wasabi without permission. The payoff is that whatever you eat is freshly shipped in that day and often exotic. Whether it's salmon from Nova Scotia, sea urchin from Japan, halibut from Boston, Louisiana blue crab, or farmed oyster from Washington, Chef Seiji Kumagawa's sushi comes with a strict protocol: Dip only when permitted, and then with restraint. This is an extraordinary experience for sushi aficionados -- a journey into new tastes, textures, and sensations. It's expensive but well worth it.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.