Mari Reservations

Sungchul Shim's second Hell's Kitchen restaurant takes the hand roll as its framework and runs it through a Korean tasting menu lens. The $135 omakase skips bluefin entirely: bigeye tuna poached in garlic oil with gochujang, wagyu in galbi marinade, scallops with makgeolli vinaigrette, all wrapped in nori over sesame-dressed rice with no vinegar. Closes with 36-hour pork-beef-chicken guksu and a black sesame marshmallow cake. OpenTable, midnight, 31 days out.