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Nota bene: Sushi Note is far from a postscript. Whether you're here for the supreme fish or distinctly focused wine selection, it hits all the marks. The sleek dining room is defined by soft fabrics, moody colors and provocative artwork, including framed letters and photos.  
Chef Kiminobu Saito showcases serious craftsmanship, ace textures and rare flavors in his seasonal plates, available in half-note or full-note omakase menus or à la carte. The attention to detail is remarkable, with every piece of nigiri and sashimi cut to order. Meaty and sweet scallop with truffle salt and citrus, perfectly aged king salmon from New Zealand, kochi with a subtle note of "char," and Japanese halibut fin with a brush of soy are among the best.