Unless you stock a few Luna Bars in your backpack to keep your legs from wobbling from hunger while you wait, you're going to need to arrive early to get a spot at Angelfish's sushi bar. The line forms by 7:00 almost every night and doesn't seem to dissipate. Owner Takao Minatoya's charm is immense, but his sushi is the real draw: Fat, cold slabs of sweetly fresh fish, plus an ever-rotating selection of comfortably fusion appetizers, such as a crusted-ahi mixed-green salad in a sesame vinaigrette. Only order off the specials board or, better yet, take every suggestion the chef makes.
Readers' Pick for Best Japanese/ Sushi Restaurant: Kirala