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Ushiwakamaru. The best sushi/sashimi I have ever had in my life, along with sazae, saikyo-yaki, and tons of other amazing vittles. and LOTS of sho-chu.

Morimoto's is indeed quite an experience.

Skip Morimoto. I sat at the counter with a friend and we tried to do it right, omakase and a good bottle of sake but it just fell flat.

The preparations were indelicate, often over sauced, overwhelming the core (usually) protein. The sushi/sashimi was fine. Some things were certainly good, though nothing outstanding. Service was mediocre. The assortment of runners didn't adequately or with consistency explain each dish. Morimoto himself was behind the line a station away from us that evening and the assumption follows that the kitchen was producing at its best. His presence added to the expectations, perhaps setting us up for disappointment.

Thanks for the tips guys. I called Ushiwakamaru but got no answer, left a vm but so far no call back. I'm hoping they haven't closed... Anyone been recently? 15 East seems really legit too. Intrigued by the needlefish.

I like sushi of gari!

I was at Ushiwakamaru very recently and it's definitely still open. The omakase there is good value, though not amazing. Presentations are very simple. FYI, the chef also tends to favor oilier, heavier fish (mackerels and the like).

Some other things on the menu are awesome though - the crispy fish bones, the bakudan...

Made a rez at the counter at 15 East. Sushi Yasuda is my favorite sushi ever, it was truly revelatory and transcendent the first time I ate there. Really looking forward to seeing how 15 East compares. I also had a great time at Hatsuhana on 48th bet 5th and Mad, but didn't have the omakase there. Thanks guys! Keep em coming if you have more recs too...

I've eaten at most of these places and would distinguish between really elite class and price ($100-300): Yasuda, 15 East, Kuruma, Masa, Gari, Shimizu, and Sushi Seki; from the kind of mid-level ($50-85): Ushi, Morimoto, Azabu, Blue Ribbon. (I've never been to Hatsuhana but that's where Yasuda came from originally and is I believed considered the first place in NYC to serve sushi. I've never ponied up for Masa but maybe later this year.)

Generally, you get what you pay for--the more expensive places typically have fresher and more exotic fish, the chef is more experienced and skillful, etc. Azabu is probably the best value for the mid-level while I prefer 15 East overall because of its (relative) value and the very high level of enjoyment due to the chef and staff. Some folks think the service is stuffy, but that seems to be confined to the back room.

For any of the top places like 15 East, Yasuda, Gari, Shimizu, etc, it's a significantly better experience sitting at the counter--literally, the difference between 2 star and 4 star service. Do you want to learn about where exactly in the tuna your toro came from? Do you want to trade jokes with the sushi chef all night? Those are the kind of experiences you get at the counter--not to mention always the first and best choice of fish. (Make sure to sit to the right closest to the head chef).

Finally, the very best fish at places like 15 East can come close to the best stuff in Tokyo, including places like Mizutani (3 star Michelin, widely considered top 2 in Tokyo, $350/pp).