Ozakaya

Along Vanderbilt Avenue, the menu spans beyond raw fish to hot kitchen staples like miso black cod and rich tan tan ramen. Portions can be generous—sharing a chirashi bowl and a roll is easily enough for two—though some sushi plates lean pricey. The main draw is the fish itself, which diners note rivals dedicated omakase spots for freshness, served in a lively, attentive dining room.