I'm thinking of going to a high end sushi place in Manhattan, places like yasuda, 15 east, kuruma zushi, etc. I'd like to sit at the bar, where I can interact with the chef and he can pace the meal, etc.
what are the rules/etiquette about what you can order at the bar? I hear stories of people dropping hundreds of dollars, which I assume means they told the chef omakase. but I also see things like "sushi omakase" on the 15 east menu for only $55 or "sashimi plate" at kuruma zushi for only $70. is the bar reserved only for the "no price limit" kind of dinners? is there a minimum spend expected at the bar? what are all the unspoken assumptions/rules about this kind of thing?
is it worth it to order these cheaper menu items from these restaurants? it seems like the only threads I've read about these restaurants all imply the no limit omakase type experience. i'd like to have a great meal at a serious sushi restaurant - is it possible to do so for under $100 a person, and what tips should I follow to get the most out of the experience without stepping on anyone's toes?