I first heard of New York Sushi Ko a year ago ago when I saw Instagram pics of a sushi chef blowtorching bluefin tuna skin until the rendered droplets of fat dripped onto the piece of toro tartare waiting below.

After I wiped the drool from my phone, I learned that the chef’s name was John Daley, a 6’1” American from New Jersey with awesome RICE and FISH knuckle tats.

With only 11 seats at Sushi Ko, I tried and failed a few times to snag a table so I gave up. Fast forward a year when my opportunity came up two weeks ago when my friend, Nina, mentioned Sushi Ko’s popup at Church Street Tavern, a restaurant right across my office.

Fate was knocking, and I was ready to answer.