Takahachi

The consistent freshness of the fish is what keeps this East Village restaurant afloat in a city full of sushi options. While the unassuming storefront glows with the bright lighting, many pass by often without noticing the narrow dining room filled with simple wood tables and chairs and a sushi bar. Huge, uniform pieces of brightly colored salmon, tuna, and yellowtail decorate sashimi platters as specialties like the hamachi kama (the cooked neck of a young yellowtail) sell out quickly.