However you do sushi—fork, chopsticks, grabby fingers—is fine by us. We’re busy eyeing what’s on the plate: the slick round of scallop molded over a mound of immaculately seasoned sushi rice; the precious slips of fluke; the poppable package of buttery toro hugged inside rice and nori. Kado No Mise, the new tenant of the former Origami North Loop location, sends these delicacies out of its kitchen with unmatched skill and precision. Sit at the sushi bar and treat yourself to the omakase, a chef’s-choice sushi dinner, and you’ll feel transported to Tokyo (it helps that there’s Japanese spoken behind the counter). Pay attention and you might see the chef preparing wasabi in the traditional way: by grinding the wasabi root against a board lined with shark skin. It’s all part of the visual feast and ritual that makes the sushi experience at Kado No Mise so captivating.
Readers’ Choice: Fuji Ya