Best Sushi Restaurant in Every State

Laid-back and casual, Dave’s Sushi was founded in 2003 by a software engineer (named Dave, naturally) who was fed up with not having a good local place to satisfy his sushi fix. Modeled after low-key Hawaiian sushi joints, Dave’s focuses on very fresh fish, including line-caught Hawaiian big eye tuna, New Zealand Ora King salmon, and Japanese hamachi. You also can’t go wrong with the house-made salmon poke, fried hamachi collar, homemade ramen, or rolls including the Bayou (spicy crawfish, green onions, avocado, and cucumber), the Shrimpifornia (crab, shrimp, seaweed salad, avocado, and cucumber), and even a fried chicken roll with buttermilk-fried chicken, avocado, and cucumber.

Omaha’s intimate, wood-paneled Yoshitomo has a long sushi bar and menu of shareable plates, nigiri, sashimi, and maki rolls. Small plates from chef David Yoshitomo include Hokkaido scallop with truffle and lemon, wagyu with uni butter and Nikiri soy, and smoked hamachi with Granny Smith apple and cherry jam. Standouts from the selection of maki rolls include the Haru (salmon, cucumber, ginger, shallot, Japanese mint, and umeboshi plum), the Go-san (spicy crab, shallot, jalapeño, tuna, yellowtail, cilantro, and tosazu), and a play on Spam musubi with charred pineapple and eel sauce. There are also a handful of vegan rolls.

For the best sushi in Las Vegas, leave the Strip and head west to the unassuming Yui Edomae Sushi, which practices traditional omotenashi service, emphasizing hospitality and openness. Five different omakase menus are offered, ranging in price from $68 to $270. Guests can expect an elegant, light wood sushi bar in a flower-bedecked space and courses including an appetizer, soup, a sashimi platter, a charcoal-grilled platter, nigiri, a handroll, and dessert.

As the name implies, Takumi serves excellent sushi as well as hibachi dishes, in which groups gather around tables to watch their meal being prepared in front of them on large griddles. The large sushi menu boasts a wide variety of rolls, and nigiri options include some harder-to-find options like raw red shrimp, hamachi belly, whelk, and deep-fried rice-filled tofu pockets called inari. There are also plenty of ramen options, creative appetizers and entrees, and a solid lunch special.

The first thing you see when stepping into Ridgewood’s elegant Shumi is a long sushi counter, where you should sidle up and ask chef/owner David Seo for his omakase. You’ll be treated to a selection of fish brought in that very day, expertly sliced and transformed into nigiri. If you choose to order from the à la carte menu, standout dishes including crispy fried oysters, grilled yellowtail collar, bento boxes, and four varieties of housemade ramen await you.