Shimizu, a small restaurant in Hell’s Kitchen, has been serving the best sushi and shochu in New York for the past two years. While most Japanese restaurants use only standard sushi grade fish, Shimizu refuses to cook with anything less than the highest, freshest grade.

Hisao Shimizu, the co-owner and head chef, is an essential part of this restaurant. With twenty years of experience making sushi as well as years of training in Tokyo before coming to the United States, Hisao Shimizu has perfected this ancient art. All six days that the restaurant is open, you can find him working behind the sushi bar.

Come by Monday through Saturday for either lunch or dinner and enjoy the best authentic Japanese food and drink in the city. Reservations suggested.