Kappo Sato

Kappo Sato is neither a hushed sushi omakase nor a formal kaiseki, but a freewheeling tasting driven entirely by Chef Takeshi Sato. Guests sit along a counter that runs the length of the open kitchen, where a young team works on several courses at once, using ingredients mostly flown in from Japan for dishes such as tempura mackerel with shiso and seared toro nigiri with Japanese green onion, threaded together by soulful dashi.