In an environment where Nobu- and Morimoto-style restaurants monopolize the Japanese landscape, Chef Nao Sugiyama continues to quietly offer his brand of classical omakase at this small, but elegantly designed Midtown restaurant. Serving a seasonal cuisine based on market ingredients shipped in from Japan, the barrage of dishes include a sashimi platter that “competes with the quality found at the top Japanese restaurants in the city”, soft-shell crabs in a light tempura batter, grilled lobster topped with garlic sauce, miso-marinated silky black cod, and Wagyu beef cooked on heated stones. Chef Nao is among the warmest hosts in the city and the best way to enjoy the experience is by sitting at the counter which allows him to explain the ingredients that he is serving.