Bluefin

Locals return to this sexy, dimly lit space for the fresh, generous cuts of fish and the inventive maki (don’t miss the perfectly crunchy Hot Night), most of which stop just short of ridiculous (with exception of the Shiroyama, a goopy, mayo-soaked mess topped with baked scallops). Chef’s specials change monthly, but we’re praying the creamy Brazilian lobster sashimi will stick around forever—it’s so sweet and smooth you won’t mind that there’s only ice cream for dessert.