From the team behind Rosella, this diminutive spot with a sprinkling of seats steers clear of the familiar minimalist design, favoring bold colors and eye-catching details (note the custom pottery displayed behind the counter).These confident chefs deliver an omakase that is a showpiece of sustainable sourcing, much of it local—even the rice is sourced from New York state. Their personality is evident in dishes such as daikon vichyssoise with wakame butter-braised greens and gently poached salmon. Dry-aged fluke topped with apple ice in a sweet soy sauce holds its own, while the duo of uni and the mellow, dry-aged mackerel with yuzu kosho are two standouts from the nigiri course. Desserts, like the amazake and the corn gelato with caviar, round out the singular experience.