This post is the debut of the BA Top 10, a monthly roundup of the best new restaurants, bars, and more--in a single category. Today, we look at America's best new sushi spots.

Ramen shops and izakayas may get all the buzz when it comes to eating Japanese, but we'll always be suckers for a great sushi place. There's something almost cleansing about a simple, exquisitely fresh piece of fish prepared with a minimal amount of fuss. And with all the sustainable varieties of seafood showing up on menus lately, eating sushi can be a reminder that we haven't totally fished out the oceans--yet. Here, in alphabetical order, are our picks for the best new sushi places across America. --Alex Van Buren

ARAMI

Chicago

It's Hawaii by way of Lake Michigan as chef Byungkyu Park prepares a wide selection of superfresh fish with tropical visual flourishes. Think fresh flowers and seashells, all under a vaulted wood and glass ceiling.

What to Order

: The crunchy hamachi maguro ebi (yellowtail, tuna, and shrimp) wrapped in rice paper, or any of the sashimi. On chilly days locals slurp pork belly ramen brimming with fiery kimchi.

Good to Know

: The father of co-owners Troy and Ty Fujimura was raised in Hawaii, which inspired the presentation and vibe at Arami.

1829 West Chicago Avenue; 312-243-1535; aramichicago.com

BAMBOO SUSHI

Portland, OR

The Rose City's acclaimed, hypersustainable Bamboo Sushi expands to a new 90-seat restaurant (with a 22-seat sushi bar) in the northwest quadrant this June. Look for fancier cocktails, a Scandinavian note in cooked dishes, and great local fish.

What to Order

: The black cod with smoked soy glaze is a Bamboo staple, but nearly a quarter of the offerings here will be new, such as a seafood charcuterie platter featuring raw, cooked, and cured options.

Good to Know

: Just as at the original, every fish is approved by the Monterey Bay Aquarium's Seafood Watch program, and a portion of your dining dollars help sustain a nature preserve in the Bahamas.

836 NW 23rd Avenue; 503-229-1925; bamboosushi.com

Clockwise from top right: Sweet Shrimp Tartare with Black Truffle & Gold Flakes, a signature at Shunji (Photograph by Hironaga Takahashi); The dining room at Arami; Variety of Sushi at Shunji (from left, kampachi, halibut, pompano, marinated salmon, marinated ikura); Chef Shunji prepares sushi (Photograph by Hironaga Takahashi)

BRUSHSTROKE

New York

Acclaimed chef David Bouley left his French-food comfort zone to open this Tribeca spot with Osaka's Yoshiki Tsuji in 2011. Known for their kaiseki--a set menu for a multicourse meal--the duo expanded the raw fish selections this April with a bar devoted to Edomae (usually pristine nigiri--rice crowned with fresh fish).

What to Order

: Sample the kampachi sashimi, of course, but don't turn up your nose at the ethereal seasonal soups, either.

Good to Know

: That striking wall in the bar is not made of crisscrossed pieces of wood, but rather of 25,000 paperback books, stacked with pages facing the diner.