Owner Taichi Kitamura combines one of the city’s top-tier sushi bars with a beautiful menu of ippins, small composed plates like rich black cod glazed in miso or chawan mushi layered with crabmeat. In matters of sushi, Kitamura knows when to simply showcase pristine fish and when to introduce a little flair—or jalapeño. The staggering amount of options (hot plates, nigiri, coursed options, brunch, omakase) makes SKT feel unusually versatile for a restaurant of this caliber.