Sushi Shin ) 스시신

A chef who spent years at a sushi restaurant in Akasaka, Tokyo, shapes each piece across the bar, and the mood is far from the stiff hush of many omakase counters: the chef keeps up a running conversation with guests, sprinkled with Japanese and jokes. Encores are common, with a favorite piece made once more. Seats are by reservation only; lunch is a short hour and dinner runs about two and a half. Dinner is not split into first and second seatings, so arriving at the booked time is enough to stay unhurried to the end.