Morihiro

If money is truly no object, the legendary craftwork at Morihiro Onodera’s eponymous, Michelin-starred Atwater restaurant is a gourmand’s delight. Book the bar-only omakase ($400), and you’ll enjoy a mix of kaiseki-style appetizers presented on ceramics made by the veteran chef himself and a diverse array of dry-aged and fresh fish. Compared to other omakases, the room-temperature shari (sushi rice) isn’t sweet at all, with a firm texture, and the slices of fish have an almost muscular quality to them. It all adds up to one of the most sought-after, rarified sushi meals in town, with flawless service and excellent desserts to cap off the night. Best of all is the option, once Onodera finishes making the last nigiri, to repeat as many sushi courses as you like—but personally, I left here full enough after the twenty-odd courses. For those that desire a bit more privacy or a slightly more budget-friendly experience, Morihiro also offers a smaller table omakase ($250) primarily prepared by assistant chefs. In either case, Onodera’s 40 years of experience and detail-oriented approach translate to one of the city’s finest omakases.