Sushi may have originated as an inexpensive fast food in Asia, but today it’s a delicacy enjoyed around the globe. Unless you’re partaking in an all-you-can-eat buffet, raw fish is typically reserved for special occasions, especially if you’re gunning for the upper-crust experience — omakase, in which high-end sushi is presented in an elegant succession. In the decades since its debut on American shores in the 1960s, the sushi scene has come a long way. Today, there are almost too many sushi restaurants to count, many of which have much more on offer than the standard California roll.
In order to assemble our list, we looked at Japanese restaurants that specialize in sushi and are highly rated by local publications, on user-generated review sites and in pre-existing regional and local rankings. We then graded them on qualities including freshness and sourcing of fish, variety of offerings, ambiance and level of local and national renown.
Bamboo on 2nd serves a Pan-Asian menu boasting noodle bowls, bamboo skewers, sashimi (raw fish), nigiri (raw fish on rice) and small plates like ceviche tacos, poke bowls, tuna tataki and more. Choose from 21 creative sushi rolls ranging from $8 to $16, and wash it all down with sake or locally crafted beer.
Sushi & Sushi in Anchorage is an upscale sushi bar with trendy decor, romantic vibes and impeccable customer service. For lunch, grab the $14 special, which comes with your choice of halibut tempura, chicken tempura, salmon teriyaki or orange chicken with a four-piece sushi roll — spicy tuna, crunch or California. During dinner hours, guests can go big with a sushi boat or pick and choose from an extensive list of rolls.
Harumi Sushi’s signature trademark is purple rice, which contains more antioxidants than the white variety and is a great way to add more dietary fiber to your diet. The Phoenix sushi bar gets its ingredients fresh, using top-quality fish flown in overnight from various locations around the globe. The Oh My God roll is the standout here. It features crispy tempura shrimp, avocado and crab salad topped with sweet shrimp and eel, spicy mayo, eel sauce and tobiko, and it’s literally served on fire.
Kemuri is a self-described sushi lovers’ paradise in Little Rock that strives for flavor and quality parallel to what you’d find in New York, Los Angeles and Tokyo. To keep everything as fresh as possible, all seafood is flown in daily from around the world. With 13 traditional and 38 special rolls, there’s no shortage of options here. If you can’t choose, go for The Crazy Monkey with tempura shrimp, spicy crab, avocado and masago (roe) aioli.
Urasawa is a two-Michelin-starred restaurant in Beverly Hills, California. This bucket-list destination is one of the most expensive dining experiences in America, but it’s also up there with America’s best. The small establishment fits just 10 people at a time and has no set menu. Rather, guests enjoy a meticulous 29-course omakase meal presented by owner and renowned sushi chef Hiroyuki Urasawa. The quality is beyond compare, and many of the ingredients travel in from Japan earlier in the day.
Sushi Den is in Denver so fresh fish is flown in from one of Japan’s largest fish markets, Nagahama, near the hometown of founders Toshi and Yasu Kizaki in Fukuoka. Their brother hand-selects fresh fish from the Sea of Japan as it’s unloaded from the boat at 4 a.m. He then sends it to Sushi Den, where it arrives within 24 hours. Other seafood is sourced from a local Denver market, as well as Alaska, Washington, Massachusetts, Hawaii, Florida, the Philippines, Canada, Mexico and Spain. It's amazing to think that a landlocked state can get fish as fresh as what's served at the best seafood shacks in America.
Miya’s was the first sushi bar in Connecticut, and the menu is more than 90% plant-based, making it an A1 spot for diners who follow a vegan diet. The only animal products served at this family-run New Haven hotspot are insects, invasive species and seafood from verifiably healthy, well-managed populations fished or farmed with little harm to the environment. Owner Bun Lai, a James Beard Award best chef semifinalist, is credited with creating the sweet potato roll at Miya’s in 1995. Today, it’s one of the most popular sushi rolls in the country. For a taste of Miya’s mindful mastery, get there before the end of 2020. After nearly 40 years of extraordinary eco-friendly eats, the restaurant will close its doors for good at the end of the year.
The Cultured Pearl is special for its Asian-fusion menu, Japanese architecture and romantic atmosphere. The multi-level restaurant is located in a Rehoboth Beach mall, and its rooftop seating is the main attraction. Here, guests can dine in romantic gazebos alongside a 15,000 gallon koi pond. Menu highlights include six types of edamame (there’s one with Old Bay, scallions, garlic, butter and lemon), dumplings, ramen, udon, donburi and signature sushi. The crowd-favorite Firecracker features tuna, salmon and tempura topped with jalapeno, spicy mayo, jumbo lump crab (the one food you need to try in the state) and sriracha.
NAOE in Miami, Florida, is one of the most exclusive restaurants in the country — it serves just 16 people per night. Each night, chef Kevin Cory crafts an omakase meal for $220 per person prior to tax and tip. The menu is complex and ever-changing, though past rotations have seen a tasting of uni nigiri, steamed cobia with shimeji mushroom and grated yamaimo, slow-simmered pork jowl with parsnip mustard and more.
Tomo Japanese Restaurant/Yelp
Tomo is chef Tomohiro Naito’s namesake sushi bar. After college, the Osaka, Japan, native worked for a Japanese trading company, developing an eye for sourcing the best quality seafood. Naito took his passion to the famed Nobu in Las Vegas, where he worked the omakase station, creating top-tier tasting menus. Eventually, he opened his own kitchen in Atlanta, where he curates contemporary Japanese food with French and Italian influences using the finest hand-picked ingredients from the Tsukiji Market in Tokyo and other places across the world.
At Sushi Sasabune in Honolulu, Hawaii, diners can order a la carte table service or sit at the sushi counter for omakase prepared by Seiji Kumagawa, a veteran chef known for his passion, persistence and success. The full meal spans about 13 courses and guests can expect to pay $100 per person. Although the exact menu is in the hands of the chef, you might be served bluefin or tender tuna in ponzu, squid-wrapped crab, red snapper with yuzu, or smoky mackerel with scallion relish on a bed of fluffy rice. No wonder Hawaii is the happiest state in America.
Maru Sushi strives to serve the freshest fish possible by flying in the finest seafood daily from Hawaii and other locations. Customer favorite rolls at this Boise joint include Jimbo (shrimp tempura, cucumber, tuna, salmon, BBQ eel, avocado, eel sauce and sesame seeds) and Inuyasha (crab, cream cheese, cucumber, avocado, tuna, escolar, eel sauce, spicy mayo, garlic aioli and green onions).
Juno is a temple to all things sushi. The a la carte menu contains intriguing appetizers like poached quail egg with yamaimo, ikura and ao-nori; an uni shooter with orange zest, cucumber and wasabi tobiko; and seared scallop with squid ink spaghetti, shrimp red bean ragu and chiles. For the main course, order your choice of raw fish (the nigiri and sashimi section lists where the seafood is sourced from), or leave it all up to chef B.K. Park, who offers multi-course omakase tastings nightly.
Blue Sushi Sake Grill/Yelp
Indianapolis’ Blue Sushi Sake Grill is all about serving world-class sushi that’s responsibly sourced and offers little to no impact on the ecosystem. Blue Sushi even provides an interactive map on its website, showing where and how their fish is caught. Some of many innovative rolls include the Hawaiian (mango, salmon and crab, tempura-fried and topped with mango sauce) and Hot Popper (smoked salmon, cream cheese, jalapeno tempura, soy paper and sriracha). For something plant-based, there are 11 vegan sushi rolls on offer.
W-Tao Sushi is an upscale dining experience in Des Moines, Iowa. The sushi bar was formerly known as Wasabi Tao, but recently changed ownership. The food and drink menus, hours and staff, however, remain the same. Diners go berserk for the Out of Control tempura roll with spicy tuna, crabmeat, cream cheese, jalapeno and shiso topped with tobiko, scallion, crunch, wasabi sauce, unagi sauce and spicy mayo. The Angry Tuna roll is another fan favorite, featuring spicy tuna, white fish tempura and avocado topped with peppered tuna, tobiko, scallion, crunch, mango sauce, unagi sauce and spicy mayo.
Sushi Uni in Lenexa offers a mashup of Chinese and Japanese cuisines. Guests can go for foolproof favorite crab Rangoon, deep-fried egg rolls and lo mein, or gyoza, tuna tataki and hamachi kama. Choose from 30 varieties of sushi and sashimi, or one of 69 different rolls. If you’re feeling overwhelmed, order the tried-and-true 87th Street Roll with crab stick, tuna, salmon, yellowtail, masago, green onion and spicy mayo sauce.
Osaka serves fresh fish in generous portions, has a cute and ambiance and top-notch service. The Lexington restaurant offers non-sushi options, but dive into the 80 special and 39 regular rolls on the menu and you’ll be rewarded. You can’t go wrong with futomaki with crabmeat, egg, avocado, cucumber and Japanese vegetables; or Happy Dragon which features spicy scallops, shrimp tempura and avocado topped with black pepper tuna, eel sauce and spicy mayo.
Asuka Sushi & Hibachi specializes in traditional Japanese fare and inventive sushi made with fresh, premium ingredients. Simple sushi such as shrimp avocado, smoked salmon and Philadelphia rolls are on offer, but the house special rolls are where it’s at. Go for the lauded Nemo roll with spicy tuna, snow crab and avocado topped with fresh salmon, chili oil and creamy sauce; or the New Orleans roll with crawfish, avocado and crunch topped with snow crab, spicy tuna and wasabi tobiko.
Miyake has served superlative sushi since it first opened in Portland, Maine, in 2006. The menu emphasizes seasonal, local seafood and vegetables, and animals raised on owner and 2015 James Beard Award Best Chef: Northeast finalist Masa Miyake’s farm. The sushi bar serves a full menu a la carte, showcasing a healthy selection of sashimi and nigiri. For something extra special, guests can choose from a four-course tasting menu ($62) or submit to omakase for a modest $78 per person, plus $55 for the optional sake pairing. The current menu includes hamayaki-style lobster, crab and scallop over sushi rice with truffle oil and spicy kewpie mayo; thinly sliced raw salmon with capers, mustard vinaigrette and oba; and grilled Maine sea urchin with mascarpone and enoki mushrooms.
Chef Bruce Lee, also known as “Sushi Bruce,” handpicks the freshest fish for his Baltimore restaurant, Shoyou. Patrons can watch Lee and his few employees work their magic behind the sushi bar, using premium seafood to create off-the-beaten-path offerings like a Japanese burrito with lightly battered shrimp tempura, crab mix, spicy tuna, masago and avocado wrapped in soy paper and served with special sauce (which sounds like one of the best burritos in America). Other crowd-pleasers include the Sweet Honey roll with shrimp, crab and avocado on a shrimp crunch roll topped with spicy mayo, eel sauce and masago; and the Hot Night Baby! roll with spicy tuna and avocado on a shrimp and crab roll topped with spicy mayo, eel sauce, tempura flakes and masago.
O Ya might be one of the most expensive dining experiences in the country, but it’s well worth the splurge. In 2008, a year after it opened, the Boston sushi bar was declared the best new restaurant in the country by The New York Times. For $185 to $285, the 17-course omakase is an unforgettable affair, but there’s a long list of dishes that can be ordered a la carte. Don’t miss the foie gras with balsamic chocolate kabayaki, Claudio Corallo raisin cocoa pulp and aged sake.
Noble Fish is Clawson’s one-stop-shop for outstanding dine-in sushi and products from Japan. The half grocery store, half restaurant is praised by visitors near and far, many of which are willing to wait hours for sushi, which is why Noble Fish recently expanded its seating area to accommodate twice as many guests. The menu is lush with a rainbow of raw and cooked fish, including oversized sushi rolls. Try the fanciful Michigan roll, which comes stuffed with tuna, cucumber, avocado, lettuce and spicy mayo, or the Crazy Eel roll with eel, avocado, sriracha and tempura crisps.
Much of the food at Kyatchi is elegant yet uncomplicated, and sustainable to boot. The St. Paul sushi bar (which has a sister location in Minneapolis) serves only fish sourced under strict guidelines set by the Monterey Bay Seafood Watch. The restaurant’s main seafood supplier, The Fish Guys, gets fresh fish flown in every day from around the globe. What sets this place apart from others is the oshizushi, or pressed sushi. Options include mackerel and clear kombu seaweed; sea bass, shiso leaf, black pepper and yuzu ponzu; and salmon with a slice of lemon and tobiko.
People travel near and far to dine at Fuji Sushi House, known for its quiet atmosphere, sparkling customer service and American-style sushi rolls packed with flavorful fish. The Jackpot roll is popular at Fuji, built with spicy salmon, snow crab and avocado and wrapped in soy paper and topped with tuna, salmon, yellowtail, eel sauce, spicy mayo and crunch.
This Kansas City sushi bar was named after its chef and owner, Bob Shin, who is known around town as Bob Wasabi. Every day, Shin buys fresh salmon, sea urchin, octopus and eel, offering whatever it takes for the highest quality in return, and if it’s not up to standard, he sends it back. Those that make the cut are skillfully crafted into sushi, sashimi, nigiri and poke bowls. The baked hamachi specialty roll is a must-order. It starts as a traditional California roll (avocado, cucumber and imitation crab) wrapped with hamachi and topped with scallops baked in a white cream sauce, spicy mayo, masago, bonito and a light drizzle of eel sauce.
In 2003, Bozeman, Montana, software engineer Dave Weiss opened Dave’s Sushi in part to satisfy his personal sushi obsession, and it quickly became one of the most happening spots in Bozeman. Don’t show up looking for anything posh, though. Dave’s has incredibly fresh fish, but it’s super laid-back, modeled after the “hang loose” fashion of Hawaii. The top selling items here are the Widespread Panic roll (spicy real crab, mango, avocado and cucumber topped with shrimp and sweet chili sauce) and the Gobbler — a sauce-laden, fried off-the-menu roll that contains spicy crawfish, avocado, mango and cream cheese. The whole thing is tempura-battered and fried, and topped with two sauces.
Yoshitomo is known for edomae-style sushi (an early interpretation of nigiri that was affordable and eaten by the masses), and its upscale tasting menu features dishes including sea bass with kiwi, leche de tigre and dill; smoked yellowtail with Granny Smith apple, sunchoke and cherry jam; and skipjack tuna with smoked daikon, nuhaizu and chive. Guests can order omakase ($35 for four courses, $55 for seven) or choose from 16 regular and five vegan maki rolls. “Lion King” fans can indulge in the Simba roll with cucumber, avocado, crab, spicy salmon, spicy mayo and eel sauce, torched.
Before coming to Las Vegas, Sushi Hiroyoshi chef Hiro-san was classically trained in Japan, and with more than 18 years of experience under his belt, his premium raw fish creations may be among the best money can buy. Sushi Hiroyoshi is an unassuming 30-seat sushi bar in a strip mall where you’ll discover buttery mushrooms, saikyo miso-marinated black cod and 22 sushi rolls. The omakase experience hovers around $100, which gets you gorgeously presented bites from Hiro-san himself, like foie gras topped with gold flakes, uni, horse mackerel and tuna.
Mint Bistro in Manchester is known for creative tapas — Maine lobster Rangoon, hazelnut goat cheese fritters, Asian short rib nachos — and signature sushi rolls like Red Sox Maki (jumbo Pacific scallop tempura, spicy mayo and avocado topped with tuna, crispy shredded potato and cilantro), Elm Street Maki (spicy crab, cream cheese and scallion tempura fried and topped with wasabi tobiko with a side of seaweed salad and ponzu). The menu also offers plates like steak frites, cedar plank roasted Atlantic salmon, vegan pad Thai and risotto.
Kenko serves fresh, high-quality fusion Japanese food in Lincoln Park. The restaurant, which was named one of Yelp’s Top 100 Places to Eat in 2018, has a gargantuan menu with an astonishing 170 oversized saucy sushi rolls including the Lincoln Park (shrimp tempura, crab and avocado with spicy tuna, teriyaki sauce and spicy mayo), New Jersey (white fish, tuna, salmon and avocado in soy paper) and Godzilla (spicy tuna and avocado with crab, scallion, crunch, teriyaki sauce and spicy mayo). Kenko is known for giving tables complementary rolls and dessert too.
It’s all in the name: Fareast Fuzion features top-level Asian fusion food from Japanese to Chinese and Thai. Guests can enjoy a meal at the sushi bar, a table or the outdoor terrace. The lengthy menu boasts deliciously greasy appetizers like calamari tempura, fried oysters and the Heart Attack, with jalapeno, cream cheese, crab and spicy tuna deep-fried and topped with sauce. There’s also soup, salad, bento boxes, teriyaki bowls, stir fry, noodles, fried rice and an expansive list of raw fish including 34 pieces of nigiri and sashimi, 31 regular rolls and 10 special rolls.
If you’re a sushi connoisseur, odds are you’ve seen “Jiro Dreams of Sushi,” the 2011 documentary about Sukiyabashi Jiro, a tiny, renownd restaurant in Tokyo manned by the one and only Jiro Ono. In 2013, Ono’s apprentice, Daisuke Nakazawa, opened his own sushi counter in New York and soon after, it earned four stars from The New York Times (though current critic Pete Wells just knocked one off). It costs $120 to $150 for a legendary omakase meal prepared by Nakazawa himself, who uses fish from local and international waters. The menu changes daily, but expect to be served dishes including soy-marinated king salmon, Spanish mackerel, Japanese sea urchin and conger eel. If you had grander designs to dine at Sukiyabashi Jiro that might be a tall order. It's a restaurant that is nearly impossible to get a reservation at.
O-Ku Sushi has six locations; there are two in North Carolina and the rest are in Georgia, Tennessee, South Carolina and Washington, D.C. In Raleigh, the menu showcases an innovative, southern twist on traditional Japanese cuisine. All seafood is fresh from fish markets in Tokyo, Norway, Scotland, Hawaii, New Zealand and sustainable local sources. This spot offers omakase for $125 per person, and sushi a la carte. Standouts include the Mermaid roll with scallop, salmon and avocado, tempura-fried and topped with eel sauce, spicy aioli and scallions; and the salmon and lemon roll, which also comes with crab salad, avocado and cucumber.
Oahu Hawaiian BBQ Sushi Bar & Thai Cuisine/Yelp
“Oahu Hawaiian BBQ Sushi Bar & Thai Cuisine” just about sums it up. This restaurant, located in Bismarck, North Dakota, offers a combination of multiple cuisines all wrapped in one. Since 2013, the Great Plains restaurant has served quality chicken katsu, loco moco (Hawaii-inspired fried rice with hamburger patty topped with fried egg and brown gravy that’s one of the must-try foods in Hawaii), fried mahi-mahi and fat sushi rolls. The must-try Oahu King Crunchy comes with cream cheese, white tuna, salmon and white fish and is topped with spicy kana, spicy cream sauce, sweet soy sauce and ponzu sauce.
Cleveland native and Michelin chef Dante Bocuzzi owns 12 restaurants including Ginko, a stylish sushi bar in Ohio. The James Beard Rising Star Chef nominee worked alongside Nobu Matsuhisa of the renowned Nobu before striking out on his own. Ginko is tucked below Bocuzzi’s eponymous Dante and, at the sushi bar, diners revel in five-course omakase, nigiri, sashimi, sushi rolls and wagyu shabu-shabu — Japanese hot pot with thinly sliced meat and vegetables cooked tableside, like fondue.
Tokyo Japanese Restaurant is modest on the outside, but on the inside, you’ll find some of the best eats in all of Oklahoma. Diners can grab table service or sit at the sushi counter, where chef Taku Mori slices seafood from local and faraway markets in New York, Los Angeles, Houston and Scotland. Most are served as nigiri, which comes with two pieces per order. There are a lot of options to choose from, but some include albacore, crab, escolar, hotate, spicy cod roe, sweet shrimp and sea urchin.
Knowing where your food comes from is one step you can take to be more sustainable in everyday life. Coveted regional sushi chain Bamboo sources its seafood from eco-friendly fisheries. This interactive map shows exactly how and where each species is caught, and there’s a glossary on the menu with the same information. Signature rolls known to woo sushi lovers include Friday the 13th (spicy salmon, cucumber and avocado topped with albacore, tempura flakes, spicy aioli and eel sauce) and Garden of Eden (spicy albacore, cucumber and apple topped with tuna tataki, basil, pickled mustard seeds and yuzu vinaigrette).
The main room in this Philly restaurant is almost always bustling with rowdy patrons eating beef tataki, yakitori, sashimi and all the essential maki rolls. It’s a trendy, semi-divey atmosphere complete with anime projections on the wall. In the back, things are a little different. Owner and chef Jesse Ito mans an intimate 10-seat sushi bar with nightly 18-course omakase tastings for $130 per person.
Nami serves sushi, hibachi and other plates like lamb chops, Chilean sea bass, crispy duck, steamed lobster and steak (filet mignon, rib-eye and strip). Crowd favorites include yellowtail ceviche, the Dragon Ball (lobster salad in a globe of thinly sliced avocado with spicy mayo, eel sauce and wasabi mayo) and the Shooting Star roll with eel, cucumber, mango and tempura crunch, topped with shrimp, spicy mayo and fried potato crumble. Guests can also opt for the omakase platter, which comes decked out with the chef’s finest, freshest selection of nigiri, sashimi and rolls to be shared ($60 to $80).
Hachiya Kyoto Japanese Steakhouse and Sushi Bar is a family-owned restaurant in Charleston, South Carolina, that specializes in traditional Japanese hibachi-style cooking and raw fish using sashimi-grade seafood sourced from suppliers who purchase directly from the Tsukiji Fish Market in Tokyo. You won’t find many no-frills rolls here; instead, look for specialty rolls like the Rock ‘n Roll, with jumbo shrimp tempura, avocado, cream cheese and smelt eggs topped with smoked salmon.
Fuji Sushi & Sake Bar offers an array of Japanese and Chinese foods like sushi, orange chicken and two Hawaiian-inspired poke bowls. Raw fish lovers have no shortage of rolls to choose from — there are 69 — and for dinner, diners can choose three rolls from a select list with soup or salad for just $17.95. To drink, guests can sip Ramune (Japanese soda), bubble tea, sake, wine or beer.
The sushi at Samurai might make you forget all about Nashville’s legendary hot fried chicken: this quaint restaurant really pulls out all the stops. Try chef Yun Choo’s exotic Choo Choo roll with salmon, crab, eel, cream cheese and avocado with strawberries, crushed nuts and eel sauce on top. The Vandy is a favorite too; this one is rolled up with crab, shrimp, eel, avocado and cream cheese, deep fried and topped with wasabi and eel sauce.
Tei-An in Dallas specializes in soba noodles served hot or cold, and the restaurant claims it’s one of just five restaurants in the country that makes them fresh in-house. Texans can get a taste of Tokyo in the Lone Star State by ordering small plates, nigiri, sashimi or specialty rolls a la carte in the dining room. Owner and 2017 James Beard Award Best Chef: Southeast semifinalist Teiichi Sakurai also offers omakase for $80 to $200 per person.
Takashi serves contemporary Japanese cuisine with Peruvian influences, plus sake, beer and wine. The Strawberry Fields roll is particularly intriguing, featuring escolar, strawberry, spicy sauce and fresh chili peppers topped with toasted almonds and eel sauce. Yellow Submarine is another hot ticket item, with yellowtail, yellow fin, shiso and spicy sauce on the inside, yuzu-flavored tobiko on the outside and tataki sauce for dipping.
Hana serves fresh, flavorful sushi at affordable prices. Go for the Tiger roll, which contains shrimp tempura, spicy tuna, avocado and apple wrapped in soy paper with spicy mayo, eel and mango sauce. The Dynamite roll is another sought-after specialty. It combines salmon, mango, cucumber and avocado with spicy crabmeat and two different types of tobiko on top.
Matsu has been serving Centreville, Virginia, since 2002. The family-owned Japanese restaurant sources fresh, high-quality fish and turns them into beautiful, expertly prepared melt-in-your-mouth sushi and sashimi. Adventurous guests can go for the exotic omakase experience during dinner hours or, if you really like cheese, you can do something like the Too Too Funky roll, with deep-fried mozzarella, cream cheese, avocado and crab stick.
At Kisaku, the namesake Kisaku roll features scallop, crab, mayo, asparagus and flying fish roe wrapped in soy paper, while the fan-favorite Wallingford roll combines yellowtail, green onions, cucumber, radish sprouts and flying fish roe. It’s an ideal place for an upscale dinner if you don’t want to spend too much money. Rolls range from $5 to $11.50 and no entree exceeds $30 except the chef’s signature seven-course dinner for two, which includes an appetizer box, sashimi appetizer, hot item, nigiri sushi, temaki sushi, “savory bite” sushi and dessert.
Minoru Ogawa is a second-generation sushi chef with decades of experience. Prior to his move to America, he learned the tricks of the trade from his father, a master sushi chef in his own right. To keep with tradition, all of the fish at Sushi Ogawa is imported from the famed Tsukiji Fish Market in Tokyo. The chef’s creations can be enjoyed as omakase at a table for $80 and up, or at the bar for $100 and up. A la carte dining is available too.
Ogawa is known for its friendly staff, quick service and top-notch Pan-Asian eats. The lengthy menu boasts dumplings, soft-shell crab, poke, bi-bim bop, teriyaki, ramen and some more creative options like Japanese-style pizza with onion, cabbage, egg, fish flakes, mayo, okonomiyaki sauce and your choice of beef, chicken or seafood. Sushi lovers can choose from more than 35 creative chef’s special rolls, including the fruity Rainforest roll with pineapple, spicy tuna, mango, kiwi and avocado with pink and green sauces.
Screaming Tuna is a Monterey Bay Aquarium Seafood Watch partner, which speaks to its commitment to serve sustainably sourced fish. The menu has something for everyone, too. There’s classic and fusion Japanese fare, some of which are labeled to show that they’re vegetarian and/or gluten free. There’s a lot to choose from here, but the Screaming Tuna Signature is the roll to try. It comes with spicy kani kama, tempura shrimp, seared yellowfin tuna, avocado, roasted garlic, togarashi, eel sauce and lava sauce.
King Sushi is an inventive, high-end sushi bar in Jackson, Wyoming. The restaurant, which exists in a small, cozy cabin, gets sustainably sourced seafood delivered daily so that it all goes from ocean to plate within 24 hours. Two of the most popular dishes on the menu are the Juju roll (green apple, avocado, hamachi and smoked sea salt) and the Marley roll (soft shell crab, avocado, spicy tuna, tobiko, kaiware and sweet and spicy sauces). Be sure to check out the rest of the dining scene in Jackson, as well: it’s one of the best towns for food in America.
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