Saltwater

Saltwater is Milk Beach's answer to the sushi bars of Sydney and LA, built for speed rather than ceremony: handrolls and nigiri made to order in full view of the counter, no reservation required. Former Endo and Hakkoku chef Shaulan Steenson runs the menu with Tom Cajone, who's cooked at Parakeet and Granger & Co, so the pedigree outruns the price tag. Fifty seats, quick turnover. Expect a queue by week two.