Just barely south of the slot, situated on a side street called Pearl, is a real pearl of a sushi bar that Southsiders have known about for ages. “Please don’t write this place up,” one regular begged, “I can’t get off work any earlier.” He said this on a Tuesday at 4:30 p.m. – he was first in line for the 5 o’clock opening, with six or seven others already lined up behind him. The Zone seats just 16 (eight at the bar and eight at two window-side booths), but people who can’t get in line by 4:30 are willing to wait.
   

What’s the secret? Extraordinarily pristine fish lovingly sliced by owner Kimiaki Ayoma, or, as his regulars call him, Ayo (pronounced “ow”).
   

Sushi Zone also turns out wonderful baked delicacies like spicy mussels served in the shell with mayo-garlic sauce; and sea bass and mango (also served in a mussel shell) topped with tobiko and lemon wedges, which add a nice tang to the salty-sweet concoction. Amazingly, Ayo does all of this with just a good knife, a sink and a toaster oven. As the Cult of the Zone will tell you, there’s nothing fancy about their favorite sushi spot, and that’s just the way they like it.
   

Be sure to stop at the ATM on your way across town – they don’t accept credit cards.