A5 Wagyu Nigiri at Brush Sushi Izakaya

A slight change in knife angle can transform the texture and taste of sushi. In this bite-sized hedonistic experience, chef Jason Liang scores a sliver of well-marbled beef flown in from Miyajaki, Japan, torches it lightly, adds tiny bits of grated garlic and ancient Japanese sea salt and embellishes with briny UGA caviar. It melts away on the tongue as you close your eyes in ecstasy. Yes, ecstasy. $13.