Head chef Ryosuke Harada, formerly of Sushi Sora at Mandarin Oriental Tokyo, serves up omakase-only menus at this intimate restaurant along Tras Street. There is just seating for 18 along the hinoki wood sushi counter and a private room for six, so reservations are a must, especially for Friday night dinners. Lunch is priced from $50 for a bara chirashi, while dinner starts at $130 and goes up to $300 for a hit parade of Mitsuya signatures such as otoro miso egg. Other highlights you may encounter: three expressions of scallop—raw and kissed with a touch of sesame oil, lightly salted roe and skirt gently blanched—and a carefully fried squid flap tempura that’s unbelievably tender.