Kissaki means “point of a sword” or “cutting edge” in Japanese, both of which apply here since the sushi bar is curved like a knife blade and executive chef-partner Mark Garcia is nontraditional and inventive. Followers used to flock to Gaijin in Astoria to experience Garcia’s opulent omakase (featuring flourishes of caviar and uni), but now they gather at his counter in the East Village. Dinner omakase menus are offered for $120 for 13 courses or $150 for 16 courses.