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There are just eight seats and a distinctive Japanese charm at Chef Shion Uino's quiet sushi-ya, which features prized, beautiful seafood sourced primarily from Japan (including impressive amount directly from fishermen in his hometown of Amakusa). Never, at any point, does it look like the chef is cutting from a filet he’s already sliced. The product is whole and luscious every time, which is all the more reason why the nigiri sees little beyond a dot of wasabi or a dab of nikiri. Regulars, of which there are many, are treated to special pieces throughout the evening and will recognize some of his signature dishes, like hairy crab dressed with Japanese black vinegar, as well as his unrivaled tamago, which tastes as perfect as it looks.