Started as a carryout-only omakase-style sushi pop-up in 2020, Mujō has gone permanent, opening a few weeks ago in an intimate 1,500-square-foot black, red, and gold space with a 15-seat sushi bar, and a gorgeous six-seat stone cocktail bar for pre-and post-dinner libation. Chef J. Trent Harris, a classically trained sushi chef who has earned Michelin Stars at two New York City restaurants (as chef de cuisine at Aldea and executive sous chef at Sushi Ginza Onodera), is in charge of the edomae-style sushi, which is expertly aged and cured, accentuating its incredible quality and freshness with pronounced flavor. The omakase-only experience — whose menu changes daily and is based on availability of high-quality fish from Japan that’s flown in daily — starts with small plates served kappo-style (multiple courses chosen by the chef), and progresses to seasonal nigiri. It’s exquisite. Reservations are required.