There’s no set menu at this 26-seat shrine to raw fish, as Chef Masa Takayama adjusts his meals to available seasonal ingredients. Though the reservation wait can be interminably long (it’s suggested to call at least three weeks in advance), one bite of the toro tartare (“fatty” tuna belly) with Sterling Royal caviar will probably justify the wait, if not the check.
Price: $800For more information: Masa, 212-715-0837
