Marc Spitzer has been Executive Chef at BONDST since the NoHo townhouse opened in 1998 — a 20-plus-year chef-of-record tenure that is itself a rarity at the LP tier. The 6 Bond Street brownstone runs as a multi-floor modern Japanese sushi institution with French technique woven through the kitchen — sashimi and an omakase counter alongside cooked dishes drawing on Spitzer's classical training, the register tuned to chef-driven modern Japanese rather than disciplined Edomae. A second location opened at Hudson Yards in September 2023; the NoHo flagship remains the editorial anchor. BONDST does not carry Michelin (no star, no Bib, no Selected listing in the 2026 NY guide); the credentials are tenure and continuity rather than current critic credentialing — peer in heritage-NYC-sushi register to catalog marquees like Sushi Sho and Sushi Noz only in the longer institutional view, not in current star tier. For 28 years of chef continuity in a NoHo brownstone — the longevity is the editorial substance.