Kyoto-born Executive Chef Hiroki Fujiyama was inspired by the machiya of his hometown when creating this stylish and discreet Fishtown spot. From the understated façade to the custom-designed furnishings, it feels authentic but also contemporary; just be sure to book a place at the 12-seater counter rather than at one of the tables. The omakase is also a blend of the modern and the traditional. You can expect around 20 courses, starting with delicate snacks like firefly squid and Japanese snow crab, followed by grilled black cod and red miso wagyu. The nigiri is sized quite small, which means you’re able to enjoy around 10 pieces without filling up; the toppings get stronger as it progresses, with highlights that include snapper and scallop.  The good-value sake pairing offers a great chance to try around seven differing types and styles. Be aware that it won’t always be Fujiyama-san behind the counter.