Fodor's Expert Review Mashiko

Though it opened in 1994 as a typical neighborhood sushi joint, Mashiko quickly gained a reputation as one of the top spots in town for fresh fish, even before the then-owner turned it into the first sushi restaurant to commit to solely sustainable fish. Now owned by his employees and mentees, it continues to uphold its reputation for both quality and a forward-thinking approach to the cuisine. As a product of both, the sushi here skips many classics that don't meet its standards and instead finds sustainable substitutes. But the resulting creativity makes for a unique, environmentally friendly meal, best eaten omakase-style: letting the chef choose the menu.