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Midtown suits flock to this Japanese nook for lunchtime sushi and traditional edamame Regulars opt for chef-owner Tsutio Tsushima's omakase, but à la carte items include specialty rolls like yellowtail-scallion and squid-cod roe maki. Local fish varieties are delivered daily, while Japanese catches are imported three times a week. To drink, choose from sake, shochu (Japan's answer to vodka) and wine. The black-and-white color scheme gets a decorative touch from origami-inspired fiberglass lamps and Japanese calligraphy painted on the entrance walls.