"I don't eat a lot of sushi anymore," says Cimarusti. "It's such an art form and craft, and it's difficult to find practitioners working at the required high level." He only eats at a few sushi restaurants he considers excellent, including Los Angeles's Urasawa and New York's Masa. "When I go to sushi places, I like to sit at the bar and look in the display case to see what they have," says Cimarusti. "If you have an eye for it, you can judge what you're getting: Is the fish cut nicely? You should look for chefs that keep a nice clean case with beautiful, bright, well-sculpted fish. You want to find chefs that keep a nice clean case."