Osaka Japanese Restaurant in Tivoli has focused on pristine fish since 1999, with the Hudson Spring and Downtown rolls showing the kitchen's restraint.
Osaka has been slicing fish in this Broadway storefront since 1999, and the sushi chef's more than twenty years on the job means the fish gets treated with real attention rather than assembled fast for a crowd. The room seats maybe two dozen at a time: dark wood, low light, close enough to the counter to watch the rolls come together.
The Downtown and Hudson Spring rolls showcase the fish best, both built around pristine fish rather than tempura crunch. Ask for a hand roll if you want an even purer test of the counter.
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