WHERE TO EAT The best Oshizushi in the world (according to food experts)

"Each bite of this delicious, savory morsel was like dying and ascending into sushi heaven. The flavors burst but are not overwhelming in taste. Our server mentioned a couple times that there would be no need for wasabi and soy for their sushi, and not only is that is simply music to my ears, it definitely is the truth. This aburi alone is the reason you must make your pilgrimage to Miku."

"The salmon is pressed between square flats of rice. Another piece is layered over top and spread with a rich buttery sauce, a slice of jalapeno and a twist of black pepper. The chef then jacks up the flame, toasting it all into a smoky, nutty, rice-crispy square that just melts in the mouth. This is dessert sushi."

"I loved the salmon version at Kishimoto, where the creamy sauce is balanced with citric yuzu juice and anchored with spicy lashes of cracked pepper and jalapeno slivers."

"I highly recommend the pressed sushi served here. It's a specialty of Kyoto that's not often found in the States."