Wabi Sabi by Shuji

You can tell that chef Shuji Hiyakawa has poured himself into his Upper Eastside restaurant. The passion is evident in the shop’s subtle but important details: Hand-folded origami cranes hang on the wall (Shuji and his friends folded some themselves). The minimal aesthetic feels thoughtful and intentional, rather than just another attempt to capitalize on the exposed-concrete trend sweeping the country. The effortless style goes wonderfully with the restaurant’s pared-down menu of simple, satisfying sushi bowls. 

The bowls—big on flavor and low on ego—don’t skimp on portions. Patrons choose from hearty combinations of fresh tuna, salmon, crab, rice, seaweed and more that will leave you feeling full but not sluggish. You really won’t find many casual spots that put such an emphasis on craft and authenticity.

When it’s all experienced together, the result is an unusually soothing dining experience for our always-in-a-rush city. It’s just cozy in there—like being underneath a very fluffy blanket in a bed made out of warm sushi rice. Sounds nice, huh? Well, it is—even if it is a bit hard to explain. Time just seems to move slower inside Wabi Sabi.