Ever wish you could call up a local food writer in an unfamiliar city and get them to spill on their favorite dining spots? Consider this a cheat sheet. Food & Wine polled trusted food writers for recommendations in cities across the country, from Charleston to Seattle. Collectively, these journalists have reported on their local restaurant scenes for decades, and they’ve got the insider recommendations to prove it.
Below, find five outstanding spots for sushi that local experts stand behind such as a D.C. restaurant that sells excellent daytime chirashi bowls, and a former DJ turned sushi chef who throws a dinner party every night in Seattle. The next time you’re in town, add these stops to your itinerary.
Ebisu (San Francisco)
There’s a lot of terrific sushi in San Francisco, most of which costs as much as a car payment. Ebisu, in the Inner Sunset district, has served bento boxes and donburi that’s both affordable and decadent for more than 40 years. There’s always a line, there’s not great parking, and the vibes are always immaculate. Steve and Koko Fujii’s wood-walled restaurant is a homey, welcome alternative to the wealth-signaling omakase menus overrun by lab-grown AI bros. — Paolo Bicchieri
Two Nine Café (Washington, D.C.)
For those of us without an expense account, a daytime chirashi bowl can be an economical alternative to a luxe tasting without sacrificing on quality. For $30, you can order a Bara bowl from Two Nine Café, tucked away on a side street in Georgetown. You’ll receive a daily selection of gleaming fish sliced into bite-size pieces and arranged over vinegar rice with a rainbow of fresh vegetables and tart pickles. Get there before 2:30 p.m., and you can eat your meal on the second floor before the evening omakase service. Handrolls (three for $19) and matcha are also available. — Gabe Hiatt
LTD Edition Sushi (Seattle)
Seattle has plenty of worthy high-end omakase counters, but LTD Edition Sushi stands out for its chilled-out, dinner party-esque environment. The vibe is cultivated by chef Keiji Tsukasaki, a former DJ who charms guests, sips beer behind the counter, and pours exceptional sake with a heavy hand. The food is also a delight, with classic nigiri sushi that mingles with rare dishes like chewy sea snails eaten right out of their shells, and monkfish liver so rich and chocolatey that it could be dessert. Follow LTD Edition on Instagram to keep up with reservation drops to snag a seat. — Harry Cheadle
Sushi-Wa (Charleston)
With such a rich history of rice and seafood, Charleston doesn’t offer many sophisticated sushi restaurants. Omakase establishment Sushi-Wa fills the void with a 16-course meal of fish imported from Japan and, when available, a few local varieties. Chefs Kazu Murakami and Chris Schoedler put out rice topped with Royal Red shrimp cured in kelp, firefly squid with shiso leaf, and golden eye snapper with an umeboshi and bonito soy sauce. It’s a serene experience, with only 12 seats available to experience some of the freshest fish in the Lowcountry. — Erin Perkins
Kyōten (Chicago)
Scoff all you want, but the Midwest’s sushi scene is full of stellar options. But it comes with complications, as shown by Sozai, the Detroit-area champion of sustainability that won a James Beard Award and then closed one year later. Chicago has developed a taste for bro-makase, formulaic spendy menus that play to the business set. Fortunately, there are antidotes. Chef Otto Phan has mellowed since his move from Texas, but the food at Kyōten continues to soar. Diners will dream of Inochi no Ichi, a special rice imported from Japan that forms the foundation of a stellar experience. The dining room isn’t full of bells and whistles. The fish takes center stage, and it doesn’t come cheap at about $500 per person. But the experience at this eight-seat restaurant is exquisite. Phan has opened a slightly more casual and less expensive spot ($160-$170), Kyōten Next Door, armed with some of the creature comforts that the original lacks. But his first Chicago restaurant is still worth it. — Ashok Selvam…