After year's of running Atlanta's top Japanese restaurant, Sotohiro Kosugi shipped his Suisin knives to Manhattan. Hiring the architect who designed the Momofuku restaurants, you can now find him slicing fish in a sleek-looking space in the heart of Greenwich Village. Kosugi's cuisine is focused on creative sashimi preparations, like thinly sliced fluke flavored with yuzu or long fin squid wrapped around a quail egg and uni, a dish Tom Colicchio told us was "one of the best things I ever ate." While her husband stands behind the sushi counter garnering attention, Mrs. Kosugi is back in the kitchen, quietly preparing the cooked food, like light-as-air tempura or a broiled langoustine stuffed with mushrooms and uni, that rivals her husband's raw fish dishes for deliciousness.