. . . pretending you’re in Tokyo: Ichimura Reservations fill up quickly at the intimate 10-seat sushi counter from master chef Eiji Ichimura. His two-hour omakase journey features ingredients flown in daily from Tokyo’s legendary Tsukiji fish market, which are delicately composed into dishes like marinated clams, sweet squid with shiso, and thinly sliced, melt-in-your-mouth toro.