MF Sushi feels almost spiritual at times. The sushi bar is a world apart: the chefs stand, hands clasped behind backs like so many masked priests, waiting to serve and instruct. A tapestry of majestic mountains seems to sway before you, and time can feel suspended as nigiri is savored and sake is sipped. Behind you the restaurant bustles. Try the madai, sea bream thinly sliced and ornately plated with ponzu and yuzu kosho. Or the Wagyu beef nigiri, scored and flamed. Or the generous hamachi collar. Or the live ama ebi, a large shrimp served raw but with the head and shell (which you crunch through) deep-fried. The sake flight is a bargain, with four varieties, from dry to rose. The omakase service starts at seven; if you intend to sit at the bar and order à la carte, arrive early.