There are plenty of sublime New York omakase restaurants, but none are as relentlessly traditional as Sushi Yasuda, on East 43rd Street. The Midtown staple first opened in 1999, and while its mainstay chef, Naomichi Yasuda, returned to Japan in 2011, the quality of the fish has remained largely unchanged. Honey-toned bamboo slats make for the perfect no-frills setting to indulge in the restaurant’s delicacies, like blue fin toro, uni from Hokkaido, and—when available—fatty-tuna fish cheek. Don’t miss out on the hot dishes, either—the miniature crab tempura is to die for. —Elena Clavarino

Elena Clavarino is the Senior Editor at AIR MAIL