Source: The Omakase Chasers - Bon Appétit From his perch at the lustrous wood counter at Kosaka, Jonathan Wigser plucks a pillow of rice from the slate slab before him. It was placed there moments earlier by one of the restaurant’s somber-faced chefs, the canvas for a fat coin of raw scallop blanketed in citrus-inflected yuzu foam. A single strand of translucent sea grape algae rests atop the whole thing, glistening like a jewel bracelet. Wigser tips the nigiri into his mouth with the ease of someone who clearly does this often, and I follow suit. A hush falls over our corner of the restaurant as we consider the buttery scallops, the tart hit of aromatic yuzu, the sweet smack of sea. We share a slow nod of closed-eye approval, then swallow. The meal at the dramatically lit, glass-enclosed sushi restaurant in the West Village constitutes Wigser’s third omakase in 30 days. Wigser, a real estate investment banker, was first introduced to luxurious, multicourse sushi dinners in the 1980s while entertaining clients from Mitsubishi Group. The predilection stuck. Today he counts himself among a group of diners obsessed with New York’s most exclusive sushi dens, where the price of a single dinner for two amounts to what some New Yorkers pay monthly in rent. Full Article at Bon Appétit . . .