When seated in front of my favorite sushi chef, Takashi Gibo, the tendency is to dine with abandon, and throw caution to the wind, saying, simply, “feed me” (omakase). In a town crowded with Japanese restaurants and sushi bars, Takashi restaurant soars above the rest. I’ve said it before: I prefer Takashi even over the sacred Nobu. The reason is Takashi Gibo, an �ber-talented sushi master and so much more. For starters, he’s one of the nicest souls I know. But that alone wouldn’t make me love his restaurant. The exquisite food, the vibrant atmosphere, the stellar service—those are the things that bring me back again and again. The T&T roll (named for Takashi and his wife Tamara) is a lusty combination of albacore, yellowtail, salmon and scallions fried tempura-style and served with “Hotter Than Hell” sauce. The monkfish liver (ankimo) with shredded daikon, ponzu and yuzu is heaven. And don’t overlook the kitchen: cooked dishes like tender seared skirt steak with tempura Portabellas, green beans and ponzu sauce is terrific, and so are the clams in red curry-coconut broth. There’s also a top-notch sake selection at Takashi, wish simply adds to the fun.