Wa Shin

Wa Shin serves an 18-course omakase in Bay Village, with seats at a counter made from Japanese hinoki wood. Chef Sky Zheng trained under Daisuke Nakazawa at Sushi Nakazawa in New York, and the counter lets you watch the slicing, shaping and finishing of each piece up close. Seasonal fish and other ingredients determine the progression, so choosing dinner means leaving the individual courses to the chef. Wood, ceramics and bonsai keep the small room spare, with attention on what is being prepared. This is a meal for people who enjoy raw fish and sushi rice: Wa Shin does not offer vegetarian, vegan or entirely cooked alternatives.