From the From the May 2008 Food & Wine Go List
Although it seems unlikely to find a magical little restaurant along the drab stretch of Sixth Avenue north of Bleecker, <a href="/bestnewchefs/?year=1997&chef=DC55D059-1F81-47F9-A0098B703665EBF5">Sotohiro Kosugi (an F&W Best New Chef 1997)</a> has created one. Served in an all-white dining room, Kosugi’s menu of always-surprising raw-fish dishes makes ample use of high-flavor ingredients like sea urchin, toro, shiso leaf and sweet miso.
We loved: Sea urchin wrapped in thinly sliced squid and shiso and served with a quail egg and a soy reduction; ginger-marinated geoduck clam salad with spicy radish sprouts.
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