Photo: Scott Heins
Photo: Scott Heins
The rating scale of 0 to 100 reflects our editors’ appraisals of all the tangible and intangible factors that make a restaurant or bar great — or terrible — regardless of price.
Read more about the new ratingsA high-priced, no-frills eight-seater in the basement of Mifune.
245 E. 44th St., New York, NY, 10017
212-986-5300
There are some purists who consider this high-priced, no-frills, eight-seat operation in the basement of the upscale restaurant Mifune to be the ultimate Tokyo–style sushi experience in town, and why not? The young chef is Shion Uino, who began his apprenticeship with the venerable Takashi Saito of Tokyo’s three-star Sushi Saito at the age of 18. His sourcing (most of the fish are wild-caught around Japanese waters) and effortless, deceptively simple style — you’ll find no signature sake cocktails here, nor newfangled fusion caviar rolls, and the cool, subtly eggy tamago is one of the best in town — mirror the master, although New Yorkers who are used to a certain kind of theatrical style (yes, the lighting in the cinder block-walled room is a tad harsh) might want a little more bang for their 250 bucks.
DrinksNo Alcohol
Noise LevelHushed
Can’t get in? Try one of these great places instead.
