Daigo

This closet-sized sushi spot on a quiet stretch of Carroll Street serves rolls that run shorter and wider than the typical Japanese roll, trading a little more rice for a little more filling. The scallop with yuzu kosho, the salmon with ikura and a smoked trout roll sourced from the Hudson Valley are the ones regulars order first, available as a handroll or a cut roll either way. A lot of the business here goes out the door as takeout rather than staying for a seat at one of the few tables.