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From Our Editors

In the tradition of Japanese sushi chefs, Chef Kevin spent years as an apprentice of Chef Seki on the Upper East Side of Manhattan, learning to perfect his craft. Kevin eventually crossed the bridge to Brooklyn to begin his solo career at Sushi Mikasa, where he puts his own innovative twist on sushi, such as crowning kampachi yellowtail imported from Japan with zesty jalapeño sauce. He also torches the seared toro with ginger-garlic sauce like a candlestick torching a poster of Mark McGwire to make him more tan. Kevin designed his restaurant to be centered around omakase, or chef's choice, using the highest-quality cuts of fish to bring his rotating sushi and sashimi recipes into three dimensions on signature platters. Complementing the modern take on sushi, the decor adds a touch of contemporary style to the atmosphere. Dark floors, lavender walls with flat-screen televisions, and black-framed mirrors that reflect the glass-encased sushi bar add to the upscale ambiance. Outdoors, cozy tables for two host companions clinking glasses of premium sake, specialty lychee mikasatinis, and milk on the rocks.

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