A flashy crowd jockeys for seating in the posh downstairs lounge and upstairs dining room—both impeccably designed by David Rockwell. The menu, crafted by Eric Ripert (Le Bernardin), includes tons of fresh sushi,
as well as starters like grilled shrimp “lollipops” (shrimp, ginger and scallions on sugarcane skewers) with a sesame oil, sweet soy sauce, white vinegar and chili dipping sauce. The result: some of the best Japanese-fusion cuisine in New York.