For high-end sushi meals, the kind that costs three figures even without alcohol, my preferred restaurant right now is Sushi Kimura. What I like about this place (it was introduced to me by @angelineongsuming) is that beyond the excellent sushi, their omasake and set menus include interesting gems that are very well executed.
Chef @tomosushiiii sources only the freshest seafood to create his dishes. So depending on the season, you can expect courses to differ when you visit throughout the year.
For example, I have had the chawanmushi three times and on each visit, it has been steamed with different ingredients. The most recent one featured Hokkaido sweet corn and crab meat in the slinky-silk egg, which I have to say, is my favourite so far.
It was the same for the monaka dessert which had Muscat grapes replace the gigantic strawberry of my previous omakase meal.
One of the items on the menu that remains a welcome constant is their signature rice bowl. In this, you will find a gorgeous creamy blend of beaten onsen eggs, freshest Ikura and uni. I do know though of a regular customer who prefers his with the components unmixed.