We love sushi omakase. It’s one of the few forms of culinary expression where you must fully embrace trusting the chef in front of you to deliver an exquisite meal. After all, you are eating raw or gently seared fish, so it’s imperative you know what you’re getting into. And in recent years, sushi omakase has gone from in the know to in demand. From the relatively affordable like Sushi on Jones to the surprisingly decadent (We’re looking at you Sushi Noz with your aged fish).

That’s why we’re encouraging you to book a reservation at Mark Garcia’s Kissaki, which is now open and will fill up quickly because there are only 16 seats at the counter, which is where you want to sit unless you plan on making out with someone. Then do every one else a favor and sit in the lounge.

Garcia previously worked at Gaijin in Astoria, Queens among other notable sushi destinations, and his eclectic approach has made him standout in a city where words like uni, wagyu, and toro are now as common as cheeseburger. Gaijin means outsider, which we knew because we’re big fans of Fast & The Furious: Tokyo Drift, and what you’ll find on his latest menu reflects his personality and approach to taking on this sacred cuisine. Garnishes here include a honey-infused radish and pepper-infused butter; traditionalists will fine plenty of fish from Japanese waters like Buri and Kinmedai. In addition to omaakse, guests receive several kaiskeki dishes prepared by former Brushstroke chef Evan Zahgha including chawanmushi and soy-poached duck.

Kissaki is open Wednesday through Sunday for dinner with seatings from 5 pm through midnight (and 5:30 pm to 1 am Friday and Saturday). Check out the photos below for some of (but probably not the same) the interesting options you might come across.