Shoji at 69 Leonard Street•New York, NY

Japanese•$$$$

On the basis of sushi alone, Shoji has few plausible rivals, and for sushi embedded within a longer, kaiseki-derived menu, it has no parallel." *** Pete Wells, New York TimesDerek Wilcox is the first, and still the only Westerner to work in Japan for 10 years at the highest levels of kaiseki and sushi, including a 7-year stint at the 3-Michelin-star Kikunoi in Kyoto. After leaving Kikunoi he worked at Moriyasu Meats, one of Tokyo’s top butchers for Kobe and Matsuzaka beef. He then moved on to ...More