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SCENE: One of a few sushi places that allow you to make a reservation at the bar, Koo attracts people who take their sushi seriously. The attractive, peaceful dining room has booths and banquettes that fill up with neighbors as well as outsiders who have been let in on the secret.
EATS: After years at places such as Tokyo Go-Go and Sushi Ran, Tokyo-born chef Kiyoshi Hayakawa opened Koo in 2004. His deftly executed sushi raises the bar. Purists will enjoy the sparkling sashimi, and those looking for a roll should try the Best Roll, made with asparagus tempura, avocado, salmon and paper-thin lemon slices. The Spoonful of Happiness is a rich and slippery bite of uni and raw quail egg with the pop of tobiko. A nice list of premium sakes completes the experience.
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