Sushiichi

Diners choose from 9, 12, or 15-course menus that showcase high-grade tuna and sea urchin alongside house-made ginger. The progression runs from innovative appetizers to dessert, weaving in Western accents like pico de gallo. Meals are paired with a notable sake selection. While the space keeps the focus tight, a window table looks out onto the street to add a bit of people-watching to the meal.