Restaurateur Koji Imai has 25 restaurants in the old country and we think he is going to revolutionise the way New Yorkers eat sushi. First of all his 25 chefs were culled from over 200 applicants in a process that took more than a year. Imai also visited over 50 farmers in a search for finding the right ingredients. Known as a man who kneels in the soil and tastes every single thing himself, Imai's level of perfection has even extended to a General Manager who came directly from creating the original Nobu and Nobu Next Door: David De Bacco. Not be overlooked is Yasumichi Morita's transformation of the 13,000 foot space. Named "blessing" in Japanese, a giant temple bell, a bonsho is suspended from the ceiling. Antique kimono fabrics and white leather decorate the bi- level space, and urushi, a lacquered wood lines the walls of the VIP room. Our favourite special touch? Valet parking, an anomaly in New York becomes an extra luxury.

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