Sit at the bar, eat the fish, beware flying shrimp
(5)
Gerald G.
The food and the experience were amazing, but at that price, it certainly should be. The reason I won't go back there is that towards the end of the meal, I asked one of the waiters if it might be possible to have a second of a couple of the sushi pieces I particularly liked. They gave me one of each, tiny morsels. When the bill came, without warning they had charged me an extra $40, a la carte prices, on top of the $175 per person pre fixe. It didn't ruin the evening, but it was a sign of hubris and made me decide not to give them any further business.
(3)
Lala I.
the meal at sushi nakazawa was def my favorite omakase/tasting menu experience by far. i mean how many times do you get to be served by the chef personally? not only does nakazawa personally serve delicious sushi to you, he also tries to entertain you throughout the meal. you can say 'sayonara' to the live shrimps before he kills them and make into sushi in couple of seconds and get to eat a scallop that's still moving. of course, if you want to be served by nakazawa's apprentices and dont want to be interrupted by jumping shrimps, you are welcomed to sit in the dining room as well. did i mention the black leather and chrome swivel seats are the most comfortable bar seats i have ever sat in?! besides the nakazawa's signature tamagos, these chairs were def highlights of my night. i usually hate to sit at the sushi bar because the bar seats are usually very uncomfortable. the seats at sushi nakazawa were so incredibly comfortable, i didnt want to leave them to go to the bathroom or go home. how to enjoy a great evening at sushi nakazawa: dont think too hard about who serves the best sushi in new york city or how nakazawa is compared to Jiro. ive never been to Jiro nor have i tried every sushi joint in new york, but i can def tell you this is one of the most delicious sushi meals ive had in my life and def the most memorable. just go, sit back, and enjoy it! all you need to do is pick up the sushi and put in your mouth. although not everything we ate was the best in town, the overall experience was def the most enjoyable. the dinner was so relaxing (maybe its the sake), i even started chatting and made friends with the couple sat next to us. delicious sushi + a lot of sake + incredibly comfortable chairs pretty much guarantees a good time.
(5)
R C.
One of the hardest places to get reservations but somehow I was able to snatch a 7:15 PM reservation on OpenTable at the bar. Everyone raves about this place so I definitely wanted to try it. Sushi is something I must eat on a weekly basis so therefore, how can I not try this place? We got there and were seated on the side of the bar. I was unhappy to sit there at first because I couldn't get a great view of the bar but it turned out great because I had one of the chefs in front of us demonstrating his cuts and we were also the first ones to get served! Every single piece we ate was delicious. Even the uni and ikura were good and I never order that from anywhere because it's just not my favorite. My ultimate fave was the trio of tunas since toro is my favorite piece of sushi. I even had to order extra pieces at the end of the meal. I guess the most disappointing part was that my husband and I had stomach aches after which made me only give 4 stars instead of 5. I think I would come back here again though.
(4)
Sophie P.
RESERVE BAR SEATING 30 DAYS IN ADVANCE ON OPENTABLE AT MIDNIGHT FOR OMAKASE MEAL --------------------------------------------------Â---------- After drooling over Jiro Dreams of Sushi documentary on Netflix and almost crying with Chef Nakasawa after he had failed to make a good tamago (fried egg) until 7 years of practice, I had been waiting to eat at Nakasawa's restaurant for a long time. 30 days to be exact. RESERVATIONS: Get your phone, laptop, and another person's phone ready at 11:55 PM 30 days before you want your reservation. Wait until the clock strikes midnight, just like Cinderella, and refresh your page to select your reservation time. I had tried to reserve 5:30, while my boyfriend had reserved 9:30 PM, and of course he won. My page wouldn't even load. A mere millisecond after midnight, all the reservations at 5:30 were taken. TIPS (PREPARATION): This meal is really only for the prepared guests. Only 10 people can sit at the bar every two hours for omakase bar seating. If this is your first time dining here, you should be familiar with these tips before walking in. * Eat with your hands. Do not use your chopsticks unless you want to eat ginger in between fish. There is a hand towel set down for you to cleanse between each fish. * Eat the entire sushi in one bite. You will look stupid trying to bite into half of it. The chef will look at you, and say "No." * Pay attention to the chef. There were other couples who kept talking to each other, talking like you would normally do on a date, but they got no attention from the chef. My boyfriend and I were attentive to the chef and got the most out of this experience. He posed for pictures for us, kept talking to us, would skip other guests to serve us first, and gave us the most love. OMAKASE MENU: 1 - Cherry salmon (sakura) with sea salt 2 - Smoked salmon 3 - Hokkaido scallop 4 - Cuttle fish squid 5 - Bar fin flounder with dried cherry blossom 6 - Spotted knife jaw 7 - Red spotted grouper 8 - Spanish mackerel 9 - Sweet shrimp with caviar 10 - Snow crab 11 - Yellowtail 12 - Bonito hagatso 13 - Lean tuna 14 - Soy marinade tuna 15 - Toro 16 - Uni 17 - Ikura 18 - Toro hand roll 19 - Sea eel 20 - Tamago 21 - Sorbet The fish selected for the omakase menu is based off the seasonal market, and varies from month to month. So you really don't know what you're going to get! I have never had a dining experience like I had at Sushi Nakasawa, and it's definitely the best sushi experience I have ever had in my life. From the hostess and managers, to the sushi chef preparation, and beautiful presentation of the fish, it was a flawless meal.
(5)
Albert C.
You must sit at the bar. Don't waste your time making a reservation for a table in the dining room. Daisuke doesn't even prepare the fish for the dining room. Prior to my girlfriend, I was not a big fan of sushi and didn't believe in blowing money on it. However, Daisuke converted me. I am personally more of a fan of "innovative" sushi. I like having my sushi doused in spicy sauces, relish and cucumbers, but even his "purist" pieces were incredible. My favorite pieces include the fatty toro, the trigger fish, mackerel and sea urchin. When I went, we were given the opportunity to add white truffle for an extra $15. This was definitely worth the price. Nakazawa himself is extremely personable and his presence really makes the experience worth it. He handles his kitchen in such a meticulous way yet is still able to joke lightheartedly and entertain you with jumping shrimp. The sake can get a little pricey. They offer $40 sake pairing. This can be worth it for those who want to learn about sake, but for others who already have a taste for it, I would recommend just ordering a glass or bottle. TIP: you have to get there on time.
(5)
Joanie K.
20 pcs over 9 courses plus dessert. Was this good? Yes. The pieces were treated pretty similarly Did I appreciate it? I'm not sure. Nyc has the luxury of choice, and there are too many great omakase restaurants to choose from at reasonable prices. For instance, sushi katsuei in bk. I wouldn't recommend this place over other restaurants. Also, at other tasting menus, would be nice to know what you're eating for post googling ( or not- case in point the blue fin tuna that was delicious but gave me all the feels). Our server was genial but kinda the here's your food tell you what it is but you will have no idea monotone. Chefs bar seemed fun to sit at but not in the winter. It was right by the entrance so I can't imagine it being pleasant Btw their one rose by the glass was great! They don't serve reds by the glass which I dislike. Who says reds can't be a nice balance w fish?
(3)
Christine T.
As expected, it was good! Definitely worth the price at $120 for 20 pieces of fresh sushi. Fairly easy to make reservations if you do it a month in advance. $150 for the bar, you can always call to be put on the waitlist. The staff was knowledgable, friendly, and I was fully satisfied.
(4)
Rin N.
My whole family was going to Japan and that made me incredibly jealous of all the good sushi they're getting so I decided to set an alarm for 11.55pm 30 days in advance and sat there refreshing OpenTable for seating at the bar until midnight. Thankfully I had decently fast internet and three times were available... 5.30pm (if I remember correctly), 7.15 and 9pm. I booked the 7.15pm slot for 2 people without knowing who I was going to go with. Finding a friend to go with was the easy part! It took me a while to find Sushi Nakazawa. I was expecting a traditional sushi place that you normally find in Japan but to my surprise the restaurant was incredibly modern and upscale. The bar area had 10 seats and the counter was marble. Nakazawa-san came around to say hi and welcome everyone. He was incredibly friendly despite the language barrier. For the omakase... the chef would come place the sushi on your plate and you get around 20 pieces. I'm not going to go through every single piece as I either don't really remember or I had a hard time understanding what it was. The pieces that stood out to me were the lightly torched makarel, uni, prawn and snow crab. The torched makarel was so flavorful. It had a slight smokey taste and the makarel was incredibly fresh. The uni was from Japan and is as good as the ones I've had at a three michelin star sushi place in Tokyo. My favorite was the prawn by far. Before making this piece, the chef came to us and lightly threw the prawn to show us that it was alive still. Slightly disturbing but you know how fresh it is. It was definitely the best I've had. The snow crab was also delicious. We also was served 3 different types of tuna - toro, chu-toro (fatty) and o-toro (fattiest) - and they were a let down. I've definitely had fresher tuna. Overall... it was a good dining experience. I thought the rice was too salty but you can tell the quality of the fish was high and the chef truly care about what he was serving. Sushi Nakazawa is by far the best I've had in the US, but it still falls short compared to what I've had in Japan.
(4)
Jan Y.
Do they serve good sushi yes, is it over rated YES! Would I come back? NO. Given price point the vast selection of impeccable sushi restaurants in Manhattan I found this place to be trying too hard so hard which was a little uncomfortable. There were too many waiters standing around the sushi bar watching over I felt claustrophobic. Each fish was announced before it was made into nigiri and was repeated after the nigiri was made. I found it to be too much broadcasting.. just tell me 1 time when you put it on my plate please. Each announcement stopped everyone's conversations and we all felt like we had to give confirmation that we heard so there were 18pcs, 18 x 2 is 36 times! It isn't easy to get reservations here and now that I tried it I can def. put it behind me. Too many good restaurants all around this city.
(4)
Josh d.
Been open only a year and 400+ reviews. Not really sure how much I can add to the buzz. Absolute perfection. In the top 5 sushi meals I've had. Though, I HAVE indeed had what I felt was better, they came at a higher cost. I also got to yell at our "Masshole" friend for asking for soy and wasabi. And, we got to teach him how to "sushi hands."
(5)
Annie C.
Sushi Nakazawa will always have a special place in my heart. After watching the documentary "Jiro Dreams of Sushi", I was ecstatic to hear that Chef Daisuke Nakazawa, Jiro's senior apprentice, will relocate to the West Village in NY. I decided to pull the trigger last year and break my omakase cherry here. Ever since, I can never look at sushi the same way again. His omakase was truly phenomenal. So thankful my friend was able to snatch up seats for us. For a second time, I was able to experience Nakazawa's exquisite omakase dishes. The meal costs $150 to sit at the bar which includes 21 pieces of nigiri and a dessert, lasting about 2 hours. Every piece of sushi is greatly executed and served directly by Nakazawa himself. SERVICE -- The atmosphere seems a bit formal. As soon as you walk in, they hang your coats for you. The maitre d' even pushes our chair in for us. I love how they go around and ask every single diner if they're allergic to any type of shellfish or any fish preference they dislike. Throughout the meal, our waters were consistently being refilled. The service here is just top notch overall. SAKE PAIRING -- We did the sake pairing for an additional $40. The sommelier was knowledgeable on the origin of the sake and how it complemented the fish. However, most of them were on the dry and heavy side. I prefer my sake more sweet and less acidic. FISH FRESHNESS -- Incredible quality. His offerings changes depending on the quality and the season of the fish. Everything was extremely fresh with a melt in your mouth butteriness. Each nigiri is brushed with his accompanying sauce and enhanced with either sea salt, wasabi, Japanese mustard or even mint leaves without masking the delicate flavors of the fish. HIGHLIGHTS -- I loved the yellowtail, bonito, bluefin tuna, akami, chutoro, and tamago. The yellowtail had a nice pure flavor that left a sweet aftertaste. The bonito smoked with hay was ridiculously good. It gave it a rich smokiness which was unique. The three tunas were orgasmic. They were so tender like butter. From the first piece to the last, it had more of a velvety texture as you went on. The fish had a great enhancement from the mustard. The chutoro was literally like a fat explosion in my mouth, the flavors were divine! As for the tamago, it was delightfully light and savory with a egg custard sweetness to it. My only complaint is that the rice wasn't holding together on my first nigiri. However, everything else made up for it. Nakazawa still never fails to amaze me. Props to him for his innovative ways in preparing nigiris. Come here to have one of your most amazing omakases you'll ever have!
(5)
Elaine H.
I wish I could give a six star or more as this place really deserves it. Said it many times to my friends already yet still want to emphasize here, this is the best sushi place in Manhattan, not one of. The most remarkable piece about here is that you would not get to choose what you eat, it is already predertetmined by Nakazawa san, unless you have any type of food alergy. But trust me, his courses are best among the best. Salmon to kick off, followed by scallop and lobster, till shrimp, tuna, eel and finally my favorite part, uni. Each single piece is like a piece of art work Nakazawa tried to deliver to us and it is well received and touched. The only sad thing about Sushi Nakazawa is that it is so hard to make reservation, even impossible for a dinner time spot or bar spot. But if you have yet to find your favorite sushi place in Manhattan, definitely vote for this place. It is never too late to expereice the monologue Nakazawa san trying to present to us.
(5)
Jonathan Y.
Great establishment. I was very impressed with the staff and service overall. The sushi was delicious, rice was well seasoned, fish had great flavor. Nyc has so many great sushi restaurants, after awhile I dont really get the wow factor after eating so much greatness. I wouldn't compare to other sushi restaurants it wouldn't be right. Nakazawa has his own style of sushi. His uses of simple but intense ingredients such as yuzu kosho, fresh wasabi, the smoking of the fish will leave me some everlasting memories for me, which is the best way to touch people lives for a chef. It was worth the price and im guarantee he will have a some Michelin stars in no time. 4 stars from ny times already says alot. Also very great ambiance, although I did not goto the back. I just sat at the sushi bar it was very nice. Sake pairing were great. I highly recommend the sake pairings. Very great place for a date with someone that matters lol
(5)
Jeremy G.
Incredible sushi experience! I was extremely lucky to snag a reservation last minute. I really wanted to sit at the bar but you need to reserve that months in advance! The omakase was amazing! Very unique combinations of flavors as well as new fish I had never tried before. Every piece of fish and every grain of rice was delectable! Our server was very attentive and knowledgeable. She quickly observed that my gf was left handed and they adjusted the plate presentation to accommodate her. Excellent service! For $120 in NYC, the omakase isnt too bad. It comes out to $6 per piece of sushi. Next time I'm getting a bar reservation for sure!
(5)
Ricky C.
I will be the first to admit that I am far from a sushi expert; however, as a foodie, I trust my palate. In my opinion, I would rate it 8 out of 10 even though its prob some of the best I've had but I truly believe it can't possibly be the best around. The dilemma I am having here is the execution. Every piece of sushi was seasoned nicely but I think this in fact took away the purity and integrity of that particular fish. The omakase was a reasonable deal and the sake pairing is a must. Be careful w the add ons as the bill might surprise you. Service is knowledgeable and pleasant. Loved everyone except for the sommelier as he was far from friendly nor hospitable.
(4)
Jon S.
Held off on reviewing this for so long, waiting for the right moment to file something, that I'm afraid that the information could be quite out of date. Sushi Nakazawa was a special treat for me, something I promised I would do as a reward for making it through a very normal but still quite scary medical procedure. So recovered, I waited another month for a reservation and another month after to actually sit down. After that kind of buildup, what experience could possibly rate? We had disadvantages going in - there was no Chef Nakazawa and we could only get seats at a table - but really that didn't matter. The service is very polished, explanations clear and concise and knife work masterful no matter who was actually doing the slicing. The restaurant is the byproduct of years of focus and dedication to creating a certain experience and taste. We went with the matching sake tasting - when spending this much, what's another $100 - which is absolutely worth it. There's plenty of food and wine to be had over the two hours or so of the meal, although that didn't stop us from ordering a couple extra pieces of tuna and smoked fish at the very end of the meal. The highlights, including the aforementioned tuna and tamago, covered up a dragging section in the middle with some strong fish that sometimes were overcompensated by relatively complicated garnishes. I'm also no fan of uni, which meant its position as a climax to the whole meal was a bit disappointing. But no matter, this is still a five-star meal and experience. Towards the end of the evening, I found my thoughts turning to fantasy, to a life where this sort of thing was a regular experience. I'm not sure it'd be good, as I'd then have to judge each piece of fish and not be as taken with the specialness of what is going on here. A little luxury is good, too much just brings on gout.
(5)
Stephen L.
Would give Nakazawa-san-ya 10 stars if I could. I've now had the pleasure of eating at the counter twice and it's become my favorite sushi in Manhattan. Impeccable service, impeccable execution, impeccable sake pairings, impeccable fish, impeccable rice, impeccable tamagoyaki (what chef Nakazawa struggles with making during the movie). In addition to being a world class sushi chef, Nakazawa-san is an engaging host with a ready smile and quick wit. His charm elevates this beyond the usual sushi counter experience. To be treated so warmly by a world class chef is an experience everyone should have. My only complaint, and it would be minute if it weren't even smaller, is that they don't have draft beer available. Small point for sure, as I'm a big fan of beer with my sushi and much prefer draft over bottles. But I'll deal with it for the pleasure of having all of those amazing pieces of sushi again. And again. And again. Only wish I had deeper pockets. It's spendy. Kampai!
(5)
Stef S.
As far as sushi goes, this is as good as it gets. Service is impeccable, and they gave us no attitude when we were running late for our reservation, which we appreciated. There's nothing I can say that has already been said below... 20 pieces of sushi + yuzu sorbet. The sorbet was my least favorite course ;) All kidding aside, my least favorite fish was the cuttlefish because it had too much shiso leaf with it. The shiso leaf is a citrusy, pungent cilantro-like herb that can be overpowering. Other than that, every piece of fish was accompanied with perfectly cooked and flavored rice. My group did the sake pairing, which was a great experience. The drinks menu is quite expensive, and we thought it was a better deal to add the $45 sake pairing than to get a $19 single glass. Yes, the $120 omakase in the dining room is pricing, but you'll taste the difference! As for reservations, you can make reservations on open table. Just be diligent and be willing to be flexible! I was able to get a reservation for 4 people on a Friday night at 7:45pm, but i took a bit of work to see when spots opened up.
(5)
Jennifer M.
My boyfriend and I were able to score bar seats for Sushi Nakazawa a few Sundays ago for dinner. Yes, we are both fans of the documentary, and very much would like to try eating at Jiro's place one day. But why not settle for the next best thing, right in our neighborhood? Verdict? This was place was so much fun! It's all about the bar seating in this restaurant. I could not imagine the dynamics in the back of the house with table seating. Although I'm sure the service is just as impeccable dining in the back, it's the chef behind the counter that make this place welcoming and memorable. The quality of the food is as fresh as it can get. Definitely worth the visit and the attempts to get reservations at the bar!
(4)
Anna K.
20 piece omakase sake tasting if you can score bar reservations, go. the best part is being served food you would never know to order. excellent preparation, great to watch the action at the bar. sake pairing is unreal.
(5)
Jessica A.
Came here for to celebrate my boyfriends birthday and because after watching Jiro dreams of sushi we got hooked on omekase and once we heard that Nakazawa was coming to NYC and had trained under Jiro we just had to come! Reservations were a bit difficult to come by but definitely not impossible. From start to finish the omekase was superb! While I would've wished to sit at the sushi bar we sat in the dining room where we got first class service and every piece of fish and part of the meal was carefully explained. We also did the regular sake pairing which was a great addition. Would definitely come back but to sit at the sushi bar next time with hopes to meet the wonderful and talented Nakazawa! A great place to come for special occasions as its a bit pricey but definitely worth the money.
(5)
Yuda Z.
Sushi bar for reservations of two only. Is that against single people or something? The rice they use is more solid and stringy than Sushi Yasuda. I guess it depends on which you prefer. I like them both. They are quite different. Scallop sushi is mediocre. I personally don't like sushi chefs who "embraced" blow torches. They really don't taste as good. This is quite disappointing considering Chef Nakazawa is Jiro's apprentice. The fatty tuna is seared. I seriously can't believe it. Uni, roe, lean tuna, egg, and the pawn with caviar are wonderful. For the extra dishes, don't go with the shrimps. They are not that good. DO GET the wagyu beef and the seasonal uni. They are fabulous. Sorbet is quite good.
(4)
Yimei M.
I would say that it is a MUST to watch Jiro Dreams of Sushi so that one can truly appreciate and indulge in the fine art of sushi-making. Observing the amateur chefs at the sushi bar, one can tell that none of them can come up to par with the natural fluidity that Nakazawa acquired through 10+ years of training under Jiro. We made reservations 2 months in advance to get a 9:30pm seat at the bar for omakase style with Nakazwa, himself. The wait was definitely worth it even though the dinner started late because Nakazawa does photo-ops! It was a full 1.5 hour divine sushi dining experience where every piece of fish/ seafood flowed perfectly on your palate. The red snapper was one of my favorites because of the smoky and even floral essence that it brings. Another interesting sushi was the shrimp sushi. It was so fresh that you see Nakazawa preparing the shrimp sushi from live shrimps. I can truly go on and on about the 20 pieces of sushi as each and every single one was unique in its own way. But try not the get any more sushi because you'll truly feel satisfied when you try the yuzu sorbert. The omakase menu is seasonal so just be opened to what the chef serves. However, if you truly don't like a certain type of sushi, don't be a afraid to voice that. He will be more than happy to substitute it.
(5)
Angela W.
I love sushi, and I love watching documentaries. Put the two together and you have Jiro Dreams of Sushi, the story of Jiro on his continuing quest to perfect the art of sushi. So naturally, when Nakazawa - the namesake of the apprentice who had worked at Jiro's - opened up in New York, I knew I had to go. I admit, it took a while for me to get here since reservations open up at midnight and I go to bed by then, but I was able to snag a reservation two days in advance when someone had canceled. TIP: I highly recommend looking at availabilities on Opentable two days before the day you want to go since people have to cancel by 5:00PM to avoid being charged the price of the Omakase. Another TIP: Nakazawa only works Monday through Friday, so if you want to see the man in action, do not go on a weekend. To start, there are two dining options at Sushi Nakazawa, bar vs. dining room. I prefer the bar since you're right in front of the chefs, you get to watch all the sushi being made, and you're able to interact with Nakazawa, who is simply adorable. It is $30 more expensive than the dining room, but I think the experience of sitting at the bar is well worth this premium. Nakazawa is incredibly personable - he will answer your questions and happily pose for photos (as an Asian girl who takes photos of food, this was important to me). The sushi itself I would probably characterize as a mix between traditional "purist" sushi you find at places like Yasuda and the more "innovative" sushi you would find at Gari. Some pieces (fatty tuna, uni, eel) were served standalone, but others were served with relish (smoked salmon, scallop with spicy yuzu pepper, trigger fish with liver). I would rate the fish as a 4.5 and not a solid 5, since not all the pieces were knockout (for example, we were served a piece of cooked shrimp which I thought was quite ordinary). It probably isn't the best tasting of sushi in New York, but Nakazawa's demeanor and overall experience made up for it and brought this place back up to a 5 for me. Another note - I highly recommend getting the sake pairing. It's a steal at $40 (there is a premium pairing for $80), and it definitely enhanced the meal. We got to try 4-5 different sakes, which went with about 4-5 pieces of fish each. The sommelier was extremely knowledgeable and explained the taste and origins of each pairing and how it complemented the progression of the fish (ie. From lean to fatty). Overall, I loved it and I'm so happy that Zagat ranked this as the best newcomer restaurant of the year (especially after the Michelin snub). Well-deserved, Daisuke!
(5)
Morgan W.
The experience was one-of-a-kind and definitely worth the $30 premium to watch Chef Nakazawa serve you personally. The sous chefs help him cut the fish and boil the shrimp, but it is Nakazawa himself that prepares each individual piece. The bar seats 8 people and the patrons are served from the left to the right. The left most seat is great for photos because it has the best lighting and bonus - you get served first! However, the middle seat is optimal for watching Nakazawa in the glory that is sushi making theatrics. The seafood was extremely fresh, except for the uni. However, during the winter months (a.k.a. ripe uni season), you can choose your own uni! The scallop's sides were still fluttering when it reached my plate and the spot prawn was literally killed right in front of us. Chef Nakazawa exclaimed "Still alive!" and flung a prawn on the table - caution: some of the prawn will jump. After collecting the runaway prawns, Nakazawa twisted the head off and cackled to himself "Not anymore." My favorites were the spot prawn, scallop, chutoro (medium fatty tuna), and the trigger fish with trigger fish liver. Those were the highlights, but I felt that every piece was delicious. For $150 to sit at the bar and enjoy 21 pieces of sushi made by Jiro's apprentice is truly a memorable experience. My friend that accompanied me likened the quality and freshness of the sushi to Sushi Dai in Japan, right next to the Tsukiji Fish Market. I only have one suggestion and that is go! You can thank me later when for days after, you'll still be reminiscing of every moment of that omakase and wanting to go back for more, that is, if you're able to snag another reservation.
(5)
Dennis J.
Fantastic sushi at reasonable prices. A friend and I scored seats the the bar with chef Nakazawa, and while I don't remember each piece of fish I had, they were all very fresh and tasty. My favorites were the salmon and the various pieces of tuna, particularly the fatty tuna. I actually thought the tamago was a bit underwhelming given all the hype, but the seafood was all delicious. The service throughout the meal was spectacular, and they were all very helpful and accommodating. If it weren't so hard to get a seat, I'd definitely go back for a nice meal.
(5)
Lori L.
Several years ago, I watched Jiro Dreams of Sushi with more than just a fragment of disbelief. After all, the then non-seafood eater wasn't able to appreciate what a good portion of the film was about. It wasn't until I moved to New York City and had my first omakase that I had some semblance of what "ultimate simplicity equals purity" could mean. And one way or another, I found myself obsessively stalking Sushi Nakazawa's reservation page, and ultimately getting a dinner reservation on a Friday evening at the Sushi Bar. The restaurant is situated on a quiet street in West Village and even before opening, it's bustling with activity. I arrived well before our reservation time, but had a chance to peek through the windows to catch a few of the chefs prepping for the dinner service and was even surprised by Nakazawa himself as he popped out from the cellar door. As the sushi bar only seats ten guests, and the meal must begin uniformly, this is not the instance to arrive fashionably late [1]. We were all shown our seats at the counter and after a quick run-through of allergies/dietary restrictions as well as beverage selections, our 20-course omakase began. The first bite was Long Salmon with a touch of Japanese citrus; it was a tad too salty, but the overall flavor was a light start. And then, a Hay-Smoked Sockeye Salmon, a fish I don't normally enjoy, but this piece had a uniquely smokey flavor that made it monumentally more delicious. Our third piece, the Hotate, which Nakazawa delightfully called the "Dancing Scallop", was so fresh that it gave a slight twitch after it was plated in front of us. It was smooth, silky, and another delicious bite. The least successful piece was probably the Geoduck, which I might have grimaced at upon eating, as neither the texture nor flavor was particularly enjoyable. Thankfully, this was followed by a fish called the Spotted Knifejaw; complemented by yuzu zest, it was a flavor combination that made it one of my favorite courses of the night. The Cutlass Fish, the Pickled Mackerel, and Horse Mackerel followed - all satisfactory pieces, but not particularly worth noting. And then, the Spotted Prawn. These are still alive prior to the start of the meal, and Nakazawa-san jokingly placed a live prawn on my plate and couldn't hide his glee when it started moving around, spraying a few flyaway droplets of water across the table. We, of course, were served the freshly killed prawn, and the prior show certainly made it more noteworthy to eat. We hit the middle of the omakase with the Amber Shrimp tail, and at this point, Nakazawa-san asked if anyone wanted any adjustments to their sushi, such as more or less rice, but when nothing was voiced, the meal continued with the Golden Stripe Yellowtail, Hay-Smoked Bonito, and a trio of Bluefin Tuna: the Akami, Toro, and Chutoro. It wasn't until towards the end of the meal that we were given what I thought was the best piece of the night: the Uni, which was served with a helping of truffle salt. Not a combination that I would have thought of before, but the flavor of the salt melded beautifully with the texture and brininess of the uni. And then the Ikura, salmon roe, followed by a perfectly toasted Hand Roll, with tuna wrapped in nori. I enjoyed the addition of wasabi to it, an ingredient that was either not present or far too present in the earlier bites. We finished with Anago, saltwater eel, and the infamous Tamago... It was surprisingly sweet, more of a dessert than a savory bite. The texture wasn't like anything I've had before; soft, custard-like, and not reminiscent of egg at all. A cup of green tea and a scoop of sorbet finished off the meal on a refreshing note, and we all thanked Nakazawa-san before departing. Overall, Sushi Nakazawa is a solid restaurant. The service and ambiance are excellent, and the fish is definitely of superb quality. My main complaint was with the rice: the lack of seasoning, acidity, and the misuse of wasabi definitely detracted from the overall taste of the fish. The price is $150, exclusive of tax and tip, for a meal at the sushi counter, a price that's perhaps "reasonable" by NYC standards, but not entirely justified by the quality of the overall meal. I did, however, appreciate the way Nakazawa interacted with his guests, trying to make the experience an enjoyable one and educating them simultaneously. It's not a personality that you'll find at most sushi counters nowadays, and certainly a point that makes this meal a memorable one. -- [1] ny.eater.com/archives/20…
(4)
Edward K.
Great Sushi downtown Very fancy 10-course tasting menu, around 7 were sushi. Most of them were amazing, but there were some strange ones. There was a great desert course at the end. The waitress gave a detailed explanation about each course, so you know exactly what you are having Food: 8 out of 10 Service: 10 out of 10 Decor: 10 out of 10 Price: 7 out of 10 Location: 9 out of 10 Total: 44 out of 50, 8.8 out of 10
(4)
A W.
I'm going to make this quick-- eating at the counter in front of Nakazawa himself- was one of the most incredible food experiences of my life. If you live in NYC and never make it here chalk it up as a foodie tragedy. INCREDIBLE SUSHI/SERVICE WITH ZERO PRETENSION- what more could you ask for?
(5)
Lane S.
This place is disastrous. Everything was either average or awful except for uni, tuna toro and the lychee ice cream. Masa is just waaaaaaay better than this place. This place is a joke, period.
(1)
Amanda L.
Best sushi ever? No. (Kusakabe in SF still holds the title for the best I've had.) But it's still really, really good. And overall, it was an amazing experience. We had a 5pm reservation and arrived at 5pm on the dot - everyone was already seated, and I felt like they were waiting for us. Oops. We were on time, but to spare yourself from the awkwardness, plan on arriving early. As you would expect, it was course after course of delicious sushi. The fish was fantastic, and rice was perfectly prepared and seasoned. (I read somewhere that contrary to popular belief, sushi is less about the fish and more about the rice.) Chef Nakazawa was jovial and friendly throughout dinner service; you could tell he really enjoys what he does. I was just as amazed by the focus and efficiency of everything going on behind the counter. The precision of slicing fish. The technique of balling up the rice. And as someone who is constantly trying to improve her mise en place skills, I was in awe. There was minimal walking back and forth. Everyone, for the most part, stayed in position (except for Chef Nakazawa, who personally placed each piece of sushi on each diner's plate). If you're interested by the process of making sushi, this experience is probably as good as it gets. By the way, Chef Nakazawa makes all the sushi for the bar; his sous chef makes all the sushi for the dining room. If that isn't enough reason to try to snag counter seats, I don't know what is. And the tamago was delicious too.
(5)
Benson Y.
There was a moment where I felt a brief pang of nervousness as I approached Sushi Nakazawa. I had never felt this way about eating at a restaurant before, but having seen the documentary "Jiro Dreams of Sushi", I imagined a scenario were a gruff, stern master of the culinary arts would be serving me in relative silence for about a half hour and I, being new to the experience would commit some type of social faux pas that would get me looked down on in the middle of one of the most expensive meals I've ever paid for. Much of this concern dissipated as I entered the restaurant. Off to the left is the famous sushi bar - really the best seats in the house and the only way to experience Sushi Nakazawa. A host station greets you to the right and way in the back is a dim, comfortable seating area with tables (where sushi is brought to you as fast as it is made at the sushi bar). From moment one you are made to feel comfortable. The hostess and host were both incredibly professional, polite and pleasant. We were seated at the bar, our coats taken to be hung up nearby and immediately the smiling, gracious faces of the four chefs behind the sushi bar greeted us. This included Chef Nakazawa himself who would begin and end the night being not only a consummate chef and professional but also a warm and humorous presence throughout the night. When you sit at the sushi bar, you are served Omakase style based on the Japanese phrase "I'll leave it to you". There is no food menu. Instead you are served a menu of sushi based on the chef's preference for the evening. Chef Nakazawa's focus is serving the parties seated at the bar. The other three chefs focus on creating the dishes for the tables in the back. Your place setting features a large granite plate, a pair of chopsticks and a small bowl holding fresh pickled ginger. The ginger was not too sweet but instead had a nice snap to it and acted as a perfect palette cleanser between pieces. All the wasabi served on pieces of sushi is from the fresh ground root and not something squeezed out of a bottle. This is a high level experience in every way. After being provided with a traditional hot towel to clean our hands, we were ready to enjoy the menu for the evening. The following lists only my favorites from the 21 pieces we were served that evening: Smoked Coho Salmon: Surprisingly smokey in flavor and sweet. Not like a lox, but much more subtle and deep. Sea Bream: This piece was topped with an uzu zest. The zest was bright and savory and as a whole, this piece had a very earthy flavor. Half Beak (Sayori): This piece had a gorgeous piece of silver skin on it and included a Shiso pepper sauce worked into it. The result was a smooth, floral flavor that reminded me of lavender. Dungeness Crab (with crab innards): I have fond memories of taking out crab innards from fresh crab dishes at Chinese restaurants in my youth. It tastes great on rice and has a very musky flavor to it. You either like it or you don't. This piece mixed that flavor with fresh crab creating one of my favorite pieces of the evening. Smoked Bonito: Like the Coho this piece was smoked but the flavor was different, leaning more towards a salty flavor. This piece reminded me more of lox than the Coho. Tuna Trio: This was a centerpiece of the meal for sure. There was Akami (Lean Tuna), Chu-Toro (medium tuna) and O-Toro (fatty tuna). The lean and medium tunas are the ones that most people would be familiar with flavor-wise. The fatty tuna however was insanely rich and buttery. It melts in your mouth and was absolutely amazing. Sea Eel (Kanpyo) & Grilled Egg (Tamagoyaki): This pairing was the finisher for the series. Eel is another favorite of mine. It's sweet and savory at the same time. The egg custard had deep and sweet egg flavors and was firm on the outside and soft on the inside. I've had plenty of egg custard in my time and this was the best I have ever tasted. Lychee Ice Cream: Not sushi of course but our dessert course deserves a mention. You can get lychee ice cream almost anywhere nowadays - but with bits of lychee inside? That's what this had and it was excellent! At the end of the meal, the host asks if you want any pieces repeated as a finisher (at an extra cost of course). Honestly I was so stuffed at this point I couldn't but I some other guests did. A testament to the skills of Chef Nakazawa. There are a lot of words I can use for this experience. Transcendent, amazing, wonderful...but none of these words seem to do it total justice. If I were to say one negative thing about this meal, i
(5)
Ian C.
As expected, this place was definitely a great dining experience. The staff were attentive, and as many have mentioned the food was great. I also thought the sake paring was well done. The main draw of this place is obviously being served by Chef Nakazawa himself. He was obviously focused and had a high attention to detail. When my friend was getting too full, he made smaller pieces to accommodate. I also saw him flip the sushi for a left handed patron. I frankly don't know why you would eat here if you were not sitting at the sushi bar, it seems to defeat the purpose. So why a 4 star. It's because though the fish was great, at the price point your expectations go up. Was it the best sushi meal I've had in the city, I think I've had some better experiences, but that said this is to me more about the whole experience and the whole experience was worth a try to decide for yourself.
(4)
Gary B.
Fish really shines. I am use to adding soy etc... Here all ingredients are on it. Kinda takes fun out of it (like someone put ketchup on ur frys) but it's great!!!he knows how to season more importantly not over seaason I'll be back. $459 for 2 w a bottle of wine$(90) only 1 menu for all ....: 21 pieces of sushi and 1 hand roll. Everyone gets same
Long overdue review The bottom line? The hype is real. It may be tough to get that reservation at the bar vs in the dining room, but trust me it's so worth it! (*Pro tip, you may find that last minute reservations open up a few days before, as people cancel their reservations before the deadline so that they don't incur a penalty) Chef Nakazawa is so personable and friendly, serving you sushi from his own hands, and makes it a point to converse with all of the guests. Yes, you are allowed to take pictures and I certainly did, of every single piece of sushi I ate =P. Ambiance is clean, modern, and elegant with several servers hovering around should you need anything at all, and it's a great place to celebrate a special occassion with a loved one (FYI you will only be seated in pairs at the bar). You might want to eat a small lunch because trust me you will be stuffed with the approx. 20 pieces of sushi that are served! Everything tasted extremely fresh but my absolute fave was the uni, mmmm, heaven in one bite. We were also served delicious lychee ice cream at the end, which was a perfect end to the meal. The experience was worth the hefty price tag, and it is well worth a visit!
(5)
Eva T.
Best ever! Hands down the best nigiri omakase I've ever had! Just the sushi rice itself was a marvel! It was as if each grain of rice were individually stacked and then shaped into the nigiri pieces. You can feel each delicious grain in your mouth as you bite into the perfectly proportioned fish to rice pieces of sushi. Each nigiri was treated with a variety of seasonings to enhance the flavor of each fish, no extra soy or wasabi needed. The fattier fish such as the otoro was given a slight sear that brought out the natural fragrance of the fish oil. Every course was presented with a description by the server. To build on the flavor profile, the sushi is placed in a particular progression in the order they are to be tasted. No detail was overlooked including the service which matched the quality of the meal. Overall it was an immensely gratifying culinary experience.
(5)
Quyen V.
I eat a lot of sushi, and this is the best omakase I've ever had. My favorites: sea scallop and blue-fin tuna (3 types of fattiness from the same fish). They were also very accommodating of my shrimp allergy. I'd highly recommend watching jiro dreams of sushi before coming here. You'll really appreciate the chef's training and preparation more. Nakazawa was previously at shiro's in Seattle, and I'm glad to finally get to try his sushi in nyc! The rice and overall execution of this sushi were perfection. They also bring out all the seasonings (4 types of soy sauce, various salts and herbs) beforehand to show you how they will season the fish; not only interesting but showcases the simplicity and attention to detail. 20 pieces for $150 at the counter or 120 in the dining room. There weren't any counter reservations available, so we went for dining room this time. Can't wait to try the counter seating. This place is worth it.
(5)
Maggie T.
Ah-mazing. That is all.
(5)
Dan T.
A long overdue review of what is probably now our favourite special-event treat-yourself don't-feel-guilty-that-you've-spent-a-bit-more-Âthan-you-expected-to-spend-on- sushi restaurant. This place does it all: it pays respect to and highlights the natural brilliance of the product; it raises eyebrows with bursts of nuanced creativity that enhance but do not overwhelm; and although comparisons may be made to the other stalwart sushi restaurants across the city, Sushi Nakazawa has a personality all of its own, and in my mind, takes the best of all worlds and makes it look easy. Sitting at the sushi bar is definitely the way to make the most of a meal here. Not only is it mesmerizing to watch the chefs at work, it is just a fun experience to engage with Chef Nakazawa himself. Far from the morose, sacrosanct ambience portrayed in Jiro's restaurant in his eponymous documentary, Nakazawa has created a real atmosphere of joy and comfort. This is a place where you love your meal not only because the food is amazing, but because the chef is willing to laugh, crack jokes at your expense, and make sure you feel cared for every step of the way. The man loves what he does, and it shows! The menu is ever changing so although our meal is listed below, it will most certainly be different when your time comes. But rest assured, regardless of what you have, I have no doubt your experience will be just as brilliant. * * * White Alaskan King salmon Alaskan sockeye salmon, smoked with hay Scallop with spicy yuzu pepper Seared geoduck Steamed abalone, steamed for four hours Silver skin fish, pike mackerel*** Pickled mackerel, pickled for 4 days Trigger fish topped with Trigger fish liver Fluke Shrimp Blue shrimp from California Wild Skip Jack fish from Japan More Skip Jack Tuna More tuna Medium fatty Tuna, all with japanese mustard Fatty tuna Uni Tamago * * * Review #400!
(5)
Brian J.
Where should I start. This is an amazing gem, and it is as good as sushi goes. The combination of the ingredients, the timing of each dish, the service, and seeing how the chefs prepare your food makes this an amazing experience. My favorite so far was the scallop sushi, what an amazing surprise! Beware though, once you eat in here, you cannot have other types of sushi, it just doesn't feel right.
(5)
Lauren K.
Would give the sushi bar a 5 star review but everything from service to the dishes presented go downhill when in the dining room. Definitely only worth the money when you are at the bar with the main chef present. Services goes downhill drastically comparatively from sushi bar to main dining room.
(3)
Kari C.
Ah, Sushi Nakazawa. This place was one of the highlights of our NYC trip. We even watched "Jiro Dreams of Sushi" in preparation. The restaurant itself was dimly lit & the wait staff was formally dressed. The patrons were surprisingly casual. We dressed up just in case, but really didn't need to. DH got the reservations on OpenTable by reloading the screen at midnight a month before. Our friends came with us and got the sake pairing. Nakazawa only serves nigiri style sushi, 20 pieces for $120. If you're still hungry afterwards, you can order individual pieces. Menu changes based on what's fresh. We've been to many fancy sushi places in the US and Japan. This one is unique because of the experience. It featured some fish that we normally don't see. Haha, no rolls, fake crab, spicy sauce, wasabi and soy sauce dip here! They give you a "finger wipe", in case you want to eat with your hands in the traditional Japanese style. The flavors are a bit unusual for a Westernized palate...not everything will be "tasty" if you're used to American style sushi. Some highlights included the hay smoked bonito (probably done like Jiro's son did in the movie), lean bluefin tuna (very intensely flavored, with notes reminiscent of blood), seared giant clam, very delicate thinly sliced spear squid on a shiso leaf. The shiso flavor was overwhelming, I thought, but the squid was impressively sliced. Santa Barbara sea urchin was delicious, as always. The sea eel was good, but not amazing. We would have preferred it crisped, like places in the SF Bay area prepare it. There were a few with a dab of yuzu, such as the sea scallop, but most were plain so you can taste the flavor of the fish. The egg omelette was amazing...it had a hint of sweetness and delicate texture, more like a custard than an omelette. There was a really nice, refreshing dessert: yuzu sorbet with a blackberry. Delicate and delicious. Sake pairing was $40 and added to the experience. We had several different types of sake, including an unfiltered one. You're expected to make a glass last through several plates. Some minor gripes: the timing of the dishes was a bit off. Sometimes, there was a long wait between plates. Our dining companions were still hungry at the end of the meal. Tip: you can ask for a card with a list of the fish for that evening. They'll give it to you at the end in an envelope. Overall, an excellent and unique experience, but not necessarily the "best tasting" sushi. Perhaps it's something we need to get used to.
(4)
Anthony V.
NYC's. Best. Sushi. Full stop! Make sure to sit at the bar so you can listen to the detailed (and funny) descriptions of each piece.
(5)
Cathy M.
I didn't know what to expect before I came here, even though I have been hearing amazing things. I got there early with a friend and sat at the bar. The service was very good and immediately began serving us. All I can say is...wow. The food was incredible. Some of the best sushi I have ever had in my life. And, mind you, I have traveled and eaten all over Asia. I was very impressed with this small restaurant. Though the atmosphere is not much, the food makes up for it. Would definitely recommend this place to all sushi lovers. Very unique and tasty bites.
(5)
Yuya M.
If you have not seen the documentary "Jiro Dreams of Sushi" available on Netflix, go watch that first before going to Nakazawa. Nakazawa is a former apprentice of Jiro whom has since then opened his own restaurant in NYC. The restaurant requires reservations 30 days in advance, and has Nakazawa making the sushi omakase style, of various fish, in very specific orders orchestrated to offer the best Japanese sushi experience. The reservations and sushi line of assembly all stem from his master, Jiro who also does the same at his restaurant in Japan. For the best experience, as with any Japanese sushi, sit at the bar. If wine brings out the flavor and ambience amplifies mood, sitting at the sushi bar in a Japanese restaurant brings you as close to Japan as possible. My understanding is that the omakase that Nakazawa serves changes periodically which is understandable as seasons bring out varieties of fish. What makes Nakazawa stand out aside from the fact that he brings his masters teachings and traditions with him, is the rice. Contrary to belief what makes sushi exceptionally good is how the rice is cooked and seasoned with vinegar. Some venues will have rice that is too soft, too hard, not enough vinegar, too much vinegar. The rice at Nakazawa is exceptionally good because they use the same method at Jiro's, timing it perfectly and applying a ton of pressure. The variety of fish are good but nothing special. No fish in NY can compare to fish in Japan. For the same reason that it is better to sit at the sushi bar when eating sushi because it is served fresher, as compared to the 2 minutes it may take for the waiter to serve the food should you have been sitting at a table, the same goes for the quality of fish that is caught and served in Japan versus the fish that is caught, frozen, and transported to the States. Overall, Nakazawa may seem pricey, but for the amount of pieces that will be served, and the dining experience offered, it is a reasonable price. Personally, I prefer to go to other authentic establishments for sushi, but I enjoyed the experience very much.
(4)
Julia Z.
Our meal felt more like a show than a dinner. Of all the omakase dinners I've been to this one felt the most stuffy. Every move/joke from Nakazawa felt calculated and rehearsed. I enjoyed the quality of the sushi but the atmosphere was too stale for my tastes. Also his sous chefs serving those in the dining room are Chinese. I heard them whispering about after work plans.
(3)
Donna W.
I had been trying to get a reservation for a very long time but discovered that the way to do it is just to put in a date on OpenTable and then when they tell you there's nothing- to just select the next available. That way I was able to get a reservation for me and a friend at the bar for the next day. The tables are all the way in the back, so I don't think that experience is worth it. From the other reviews, I wasn't sure what to expect but I had fun. Chef Nakazawa interacts with everyone and puts a moving shrimp in front of every other person. And I thought the sushi was very fresh and tasty. I'd come here again.
(5)
Joichi I.
Some of the best sushi I've ever tasted in the U.S. Unlike many super-high-end sushi places in the U.S. that fly their fish in daily from Tsukiji, Nakazawa also sources directly and locally. This introduces some fish that is not strictly traditional but chef Nakazawa has managed to adapt them without compromising the very traditional preparation style. The sake list and the pairing was great and the waiter had a sommelier level understanding of Japanese sake which was very impressive. They only take reservations for pairs at the counter and they sync the first part of the course so make sure you reserve way in advance and show up on time so you don't screw up the schedule for everyone. They also have tables for groups of other sizes. Staff was friendly and professional.
(5)
Griffin A.
I'm not worthy to judge Chef Daisuke Nakazawa --- that being said, this is easily the best restaurant I've ever attended. I've been here twice since its opening and have been absolutely blown away both times. The first time, I went with my family and sat in the dining room. The second time, I went with my girlfriend and we sat at the bar. Both places have their perks but I found the bar to be much more enjoyable. Chef Nakazawa makes a piece of sushi for 4-6 people at the bar, lines it up on his hand, places it on your marble slab of a plate, and explains what he's made for you. While one half of the bar eats their piece, he makes the same pieces for the other half, and continues this through the night. The pace was comfortable and each piece was small enough to comfortably eat in one bite. Slow eaters (myself) and people worried about having to go to the bathroom need not worry, Chef Nakazawa will skip you if you're not there to receive your piece and will include you in the next round, one piece behind everyone else. One couple showed up 15 minutes late which I thought would throw off his whole plan and anger him, but Chef Nakazawa greeted them warmly and started them from the first piece while the rest were on our 3rd. One thing that really made me love this restaurant and Nakazawa himself came when I patted my stomach and gave him the "I'm full" face after eating the uni and the salmon roe back to back. He laughed and asked if I'd like to stop eating. Of course, I said no. My last plate then came out with a very mini piece of saltwater eel sushi next to the delicious tamagoyaki he's famous for. He smiled when he gave it to me and said so you don't explode. That solidified this place as my favorite establishment in the world.
(5)
Ginny B.
Just delicious. I almost gave it four stars, since it is pricy and the meal lasts barely an hour and a half. But, the quality of the fish is outstanding, the best I have had anyplace! Sit at the sushi bar if you can. Chef Nakazawa is charming and he places each piece of sushi for you to eat. I get hungry just thinking about my meal. If you love sushi, go.
(5)
Monica P.
I owe Sushi Nakazawa a long-overdue review since my first time there in December 13'. ALWAYS AN AMAZING EXPERIENCE HERE! DO GET RESERVATIONS AT THE BAR MON-FRI! To me, coming here defeats the whole purpose if you do an Omakase in their back dining room or on a weekend where Nakazawa is not there. You should do the full Omakase experience right where you're in front of Chef Nakazawa, who was the apprentice of Jiro, the sushi master in Japan and watch him work his magic. He does not touch your fish at all if you get the dining room tables, only his assistants prepare them for you. SUSHI QUALITY -- the fish is without a doubt incredibly fresh. He uses many local fishes that changes from season to season from the States and from Japan as well. I actually enjoyed the fish selections more the first time we came. The one thing that I love the most about Sushi Nakazawa compared to other Omakases I've had is that his nigiris are really precise. The fish to rice ratio is absolutely perfect to me. The fish is always served in a nice generous chunk over a small well put together rice... unlike some other places where the fish and rice is too skimpy (ahemYasuda) or uses too much rice with a small cut of fish(ahemKatsuei). The nigiri is served at the perfect warm temperature with a not too subtle yet not too overpowering vinegar note to it. The flavor profiles are innovative and exquisite. He ages, smokes, and even torches certain fishes along with incorporating mint leaves, mustard, special house made sauces, and sea salt... All greatly executed in each piece of sushi! **My favorite highlight at Nakazawa everytime always seems to be the Bonito, live scallop, blue fin tunas, and tamago.(His tamago is absolutely perfect and the best one ever.) SERVICE-- I do not quite understand why people tend to complain about the servers here. Yes they are very well dressed in suits, but they're not intimidating nor do I ever mind them at all during my Omakase dining experiences here. Actually, I like them. The service is so on par; constantly cleaning up my plates, refilling cups, being informative like when we can't understand Nakazawa's English, and especially pulling in and out my chair for me since those bar stools are so damn heavy. Chef Nakazawa himself makes the Omakase experience so much more memorable everytime. He's so interactive, funny, and his smile really does light up the whole room. The love me and my boyfriend have for this place is too real and big. I highly recommend everyone to pop their Omakase cherry here or all the sushi snobs already, of course have to check out Jiro's apprentice's restaurant. It's a two hour Omakase session with 21 nigiris and a dessert that would cost you $150/pp. Sushi Nakazawa, you completely changed me & my boyfriend's sushi perspective to another level.
(5)
Salvador A.
Horrible service. Sake sommelier had the worst attitude ever. The tasting menu was ridiculously insufficient. The staff was incomprehensible and they brought out two pieces of sushi with wasabi after having emphasized several times that two of us are allergic. The quote of the night was: "never bring me here again!" It's priced only slightly below Masa but is miles behind! If you're in the mood for first class Japanese just go for the real deal at Masa or even Morimoto or Soto.
(2)
Jocelyn K.
This place warrants a 4.5 stars and lives up to the hype. After a month of trying, I was finally able to get a reservation for 2 at the sushi bar. Definitely try your best to get the bar, as the omakase you receive in the Dining Room is not prepared by Nakazawa himself. You also do not get the live prawn in the dining room. Interacting with Nakazawa is also a fun experience. He is a really funny and chill guy and even posed for me holding the live prawns. To start off, here are some tips on getting reservations: - Have OpenTable ready and at midnight get ready to hit that reservation button. I usually waited until 5 seconds after midnight, because sometimes the system is slow in resetting the 30 days. Easiest times to get at the bar are 5pm and 9:30pm. 7pm is near impossible. - It is considerably easier to get Dining Room reservations - Their phone seems to be faulty. I tried dialing several times during the hours specified on their website, but it always seemed to loop a recording. Eventually, I discovered you have to just stay on the line even if the recording replays. If you get a busy tone, dial back a few minutes later. - You can also check weekly for cancellations. Just pick any date within the 30 days limit and hit the Find Next Available button. This is also an easier way to get bar reservations. - On some days, Chef Nakazawa will not be present. It will say so on the OpenTable reservation form. Now for the experience: The dining experience took approximately 2 hours, as you need to wait for Nakazawa to prepare pieces for all 10 people at the bar. 21 pieces of fish might not seem a lot to some people, but it was to me. If it is too much for you, Chef Nakazawa is very accommodating in that you can request for him to use less rice in the pieces. There were some fantastic melt-in-your-mouth pieces, some average ones, and some pieces I did not like. All of the smoky ones I did not enjoy, mainly because I dislike that kind of taste. Also as a note, not all the pieces are from Japan. Some are from right in the US. For example, one of the salmon is Alaskan, geoduck from Washington, the live scallop is from Maine, and amber shrimp is from Guatemala, and bluefin tuna is from North Carolina. Some notable ones are listed below: Golden Eye Snapper - crunchy top from being torched, really unctuous Live Prawn - not sweet but great texture Amber Shrimp - Dipped in the broth in which it cooks Sea Urchin from Hokkaido - more briny than sweet like the Santa Barbara uni, but has a more creamy texture Fatty Tuna Salmon Roe Favorite was the Golden Eye Snapper and the Sea Urchin. I did think the Tamago was hyped up. According to Nakazawa, he does not make it himself. And to me, it just tasted like rolled egg with sugar added to it. It tasted great, but there were some better pieces. We ended with high quality hot green tea and Yuzu sorbet topped with a frozen raspberry and a boysenberry at the bottom. Although completely stuffed by that time, I could not resist the refreshing citrus sorbet. With the $150 price tag per person, excluding tip and tax, I am hesitant on repeating this experience. I am not a sushi fanatic and no matter how high quality the food is, I still cannot justify spending that much money for one meal. Still it is a good place to go at least once to celebrate a special event like an anniversary or birthday.
(4)
Julia F.
I am almost in disbelief that I experienced Sushi Nakazawa. A few months ago, after watching the documentary, "Jiro Dreams of Sushi" I thought about how sad this Westernized interpretation of sushi is that we consume. A close friend with an acute palette promised that we would experience Nakazawa, Jiro's "mini-me" in the most positive of connotations if you will, and be forever changed. And we were... What is it like to have a "still moving" scallop in your mouth? My god...it quivered and undulated before I put it on my tongue. The flavor was pure sweetness, with the right amount of slip and soft texture to forget that you had a still living creature in your mouth. Nakazawa smiled and repeated his entertaining mantra of "still moving." Standouts were the Bonito, King Salmon, Dungeoness Crab with brains (the Nori was warm and tasted of the sea...mmmmm), Uni and Tomago (a perfect cube of cooked egg cake). Paired all of our sushi bar bites with a "Heavenly" Sake from Nagano that tasted like a fermented Honeydew mated with a Cantaloupe. What struck me, as we sat at the far corner of the bar, was the attention to detail. They had individuals innocuously filling your glasses, your pickled ginger, delicately wiping the stone plate where the sushi pieces were placed. There were people to pull your chair in and out for you. Runners who carefully inspected, then reinspected each plate of sushi as it went out to the table diners. Such meticulous, careful attention to create an experience that probably would only be matched and/or challenged if we went to Jiro's establishment in Japan itself. Truly, unbelievably amazing...
(5)
Jerry B.
Not a fan of the suits and wine glasses for sake. Would prefer a simple sushi bar than a restaurant that feels classy when eating sushi. I can't deny the food is pretty good but I feel like I get much more value going to yasuda or kura.
(3)
sanjay P.
2nd time there last night and was even better than the first if you can believe that. This place is just amazing and the staff is incredibly knowledgable.
(5)
Chris S.
Best sushi I've had. The omikase displayed how broad and nuanced "fish over rice" can actually be. The meal started with a piece of salmon sushi and a piece of hay-smoked sea trout. This combination of a silky smooth, melt-in-your mouth sushi and a slightly more bodied, lightly smoked but similar fish set the pattern that the rest of the meal would follow: clever side-by-side comparisons that made me appreciate the art of great sushi.
(5)
Adam T.
Went here for one year anniversary and after watching Jiro Dreams Of Sushi. It was really good. Sitting in the dining hall is $120 per person. There meal is 9 courses of sushi plus ice cream and green tea at the end. Standout pieces if sushi were the fatty tuna and lean tuna. The only piece I didn't like was the sea urchin. It had a weird texture unlike anything I've had before. I would recommend trying this place once!
(4)
David J.
Not as good as Sushi Azabu but still fantastic. starting to think that once you're at this level, the degrees of "goodness" is minute. I would definitely rank this as one of the best sushi places in NYC but maybe I am just not experienced enough....
(5)
Cynthia M.
I ate at this place last Thursday night on a trip to New York. My boyfriend really wanted to go, so I tried really hard to get a reservation at the sushi bar during our three day window in New York. If you want to get a seat at the sushi bar, you pretty much have to book the reservation within the first 15 seconds it is open on opentable! They open 30 days in advance. Here's a tip!: Attempt to make a reservation around 11:58 just so you get through the captcha that may come up. I assume they do this because some people may have bots that try to make reservations. Once it hits midnight, just refresh the page like crazy, and you may be lucky enough to get a spot! All of the fish is very fresh, just as you would expect at a place like this. My favorites were the Trigger fish with liver, fatty tuna, yellowtail, and sea urchin. I wasn't the biggest fan of the squid with shiso leaf, but I enjoyed everything else. The sushi here was very good, but it is not the best I have ever had (I have been to Japan, so you probably can't beat that). Many of the pieces are flavored with tastes that compliment the fish, such as soy, yuzu, lemon, and shiso. We ended the night with the egg custard and a lychee gelato, which were both great. The service here was excellent. Someone would come over and take the chair out when you made any sort of indication that you were going to get up. The water and ginger was also refilled at a very appropriate rate (not too much or too little). Chef Nakasawa was very entertaining, and he was telling us all about different types of fish. When he could tell I was starting to get full, he offered to make the pieces a little smaller, which was very nice. If you can get a reservation at the sushi bar, I definitely think that coming here is worth it.
(4)
Huong V.
Heart skipped a beat when I snagged a reservation here a week in advance. The night of the blizzard. I called them to confirm. They called me to reconfirm. We made it alive and well...and so did a full house of people. For a "deadly" snow storm brewing, street shutdown and subway threatening to close in a few hours, I'm proud to sit among true food lovers who has proven that nothing will stop them from enjoying a good meal. Suck it, Juno. The experience: Chef Nakazawa was so friendly and interactive. It was a delight to watch him and his crew expertly assemble and mold the sushis into place. The intricacies of the flavors, textures and colors are definitely a work of art. I could do without the lean tuna (was never a fan) and clam, but loved majority of the pieces, especially the scallop, sweet shrimp ...and of course uni. DROOL. My mind was not blown, but I did enjoy the meal a lot. Along with sake pairing and an extra order of uni (mm mmm mmmm), bill made quite a dent in the wallet. But hey, it was a special occasion and I just had to (somewhat) see what Jiro was dreaming about. =)
(4)
Jerry L.
If I could describe my experience in one word it would be "salty." Having tried a plethora of sushi restaurants in NYC, I was let down by its omakase. The hype surrounding Sushi Nakazawa just didn't meet my expectation. I feel like this restaurant is best suited for those who like simple "New York" style sushi rather then traditional or innovative kind. The fact that the only standout of the meal was the uni is a reflection that while the fish was very fresh the sauces didn't help much. The sauces just made it way too salty. I would have definitely loved this restaurant more if I wasn't aware of better options (Sushi of Gari). I had to say though, the lychee ice cream was amazing.
(3)
Elle W.
Only come here if you snag two seats at the Sushi Bar. 85% of the reason I enjoyed coming to Sushi Nakazawa was watching the chefs prepare the food. Their hands danced around, prepping octopus or patting together sushi rice, while they joked around in Japanese to each other. They serve you one piece at a time, so the anticipation certainly heightens the experience. If you sit at a table, you miss all of this. The dishes come to you out of thin air because the dining room is completely removed from sushi bar (further back in the restaurant). I feel like it's a huge waste to spend all that money without the show. The funniest experience happened at the hostess stand. A family of 4, whom I can only hope were tourists, came in and asked, "Do you guys do takeout?" HAHAHA the shocked silence was amazing. It would only have gotten better if the hostess had replied, "Do you know who we are?" in a super snobby voice...but she did not. She was very polite. Omakase is $150 at the bar. It's delicious and amazing. I wouldn't go as far to say the sushi itself changed my world, but Sushi Nakazawa definitely a place to go for a special occasion.
(4)
Yangy L.
I really wish I can give this restaurant a higher score since Chef Nakazawa is such a humorous and cool chef, but I simply cannot based on the food alone =[ We had the 20 course omakase that ended with the infamous egg custard and an amazinggggg lychee gelato. Here's what we had. I put a asterisk next to the ones we really enjoyed. Please excuse any spelling errors Chum salmon Smoked sockeye salmon Scallop w yuzu pepper* Squid with shiso leaf, freeze dried soy sauce, plum ume Trigger fish w liver* Black gnome fish w lemon juice* Horse mackerel Half beak Brown tiger Shrimp White wreck shrimp King mackerel* Amber Jack Bonito, a type of tuna Akami, zuke, toro blue fin tuna Uni w white truffle* Salmon roe Salt water eel Tuna hand roll Egg Lychee gelato I felt that a lot of the seafood was a bit over seasoned and some would definitely taste better without the fancy salt and freeze dried soy sauce. Furthermore, the portions were on the small side. Compared to the omakase I've had at Sushi Dai in Tokyo and even at Tatsumi in Edgewater, NJ, Nakazawa was a bit of a let down. Both of those omakase's were significantly less expensive too. On a more positive note, the service was impeccable, our water and ginger was replenished very quickly, and when we were leaving, the lady knew exactly which coat belonged to which patron.
(3)
James N.
OpenTable reservations here operate on a 30-day window. So stay up until midnight 30 days in advance to book the bar on the day you want. The sushi was great and fresh and the experience is great. Chef Nakazawa is a comical and lively person. 1. Chum Salmon - light. 2. Coho Salmon - stark contrast w/ the first. Smoky, dark, and deeper in flavor. 3. Scallop - kind of funny that he tapped it and you see it shrivel. It was taken fresh out of its shell and seasoned w/ Yuzu pepper. 4. Squid w/ Shiso Leaf - a softer consistency than coconut and the leaf has very subtle flavors. 5. Triggerfish w/ Its Liver on Top - make sure the liver touches your tongue for that richness! I accidentally put it in my mouth and the liver was swallowed before I could savor it with the rest of the piece :( 6. Red-Spotted Grouper - the yuzu zest makes this highly refreshing, which couples with its delicate and soft texture progressing toward a chewiness. 7. Halfbeak Sayori - might be my least favorite for its sturdiness. 8. 7-Day Aged Mackerel - mushy and flavorful. 9. Dungeness Crab - as expected and delicious. 10. Shrimp - well-cooked and moist, but nothing out of the ordinary. 11. Spanish Mackerel - light, airy, yuzu zest, dissolving effect. 12. 7-Day Aged Yellowtail - :D 13. Bonito - reminds me of the Coho but of a lesser intensity. 14. Bluefin Tuna - more sturdy than regular tuna and a darker taste. 15. Soy-Marinated Bluefin Tuna - the soy flavor really creeps up on you to a satisfying yum. 16. Fatty Tuna - pretty fibrous at first until it hits saliva and simply melts. 17. Sea Urchin - fresh and savory. 18. Trout Roe - kind of like popping boba and not salty whatsoever. 19. Saltwater Eel - one of my favorites. Heated w/ a blow torch which keeps it warm and highly aromatic once eaten. 20. Tuna Hand Roll - on the salty side. 21. Egg Custard - sweet and fluffy. 22. Lychee Gelato - nothing special but it ends the meal on a light, fruitful, and fresh note.
(4)
Lisa I.
In my few (but wonderous) experiences with high end sushi in Tokyo, San Francisco, LA, and now NYC, Sushi Nakazawa is in the top 3 dining experiences...ever. I was taken over with sheer excitement when I found out that Daisuke Nakazawa was going to be making my sushi for me as part of our 20 piece omakase experience, and I couldn't stop smiling. There aren't that many words that could describe my experience here. "Delicious" and "amazing" just don't quite cut it. Most sushi places tend to have very stoic environments where the head chef rarely interacts with you as he's generally taking his craft very seriously and quietly. Not at Sushi Nakazawa. Nakazawa-san engaged with all of his guests for the evening, and went through the process of explaining each piece to his guests. Two special orders were made for me since I'm violently allergic to sea urchin, and have a general disinterest in ikura or the fish eggs; a gesture that came unexpected but was incredibly grateful for. The omakase experience is one that I couldn't recommend more to anyone looking for an interactive and exciting meal. I would also suggest that you aim to sit at the bar and not in the restaurant since this is truly where I believe Nakazawa differentiates itself away from your standard omakase experience. The best things we ate all night was the second salmon nigiri that tasted like it had been smoked, the katsuo that was also smoked in a similar fashion, and the super fresh and delicious ebi nigiri. That being said, I don't think there was anything I ate that I didn't supremely enjoy. My husband had the sake pairing with his omakase and enjoyed hearing all of the details on how the sake would pair with the upcoming nigiri. Reservations for the sushi bar omakase experience at Sushi Nakazawa are made 30 days in advance, and fill up QUICK. As in, they're gone within the day. Reservations for the restaurant dining room are also available, but note that this is an entirely different experience.
(5)
Neline S.
I read about Sushi Nakazawa opening about a year ago and my friend J and I discussed having sushi there. One year later, I was able to snag reservations while we were having brunch for Wednesday at 9pm and I was pretty excited. It was my first Omakase meal and J's second time here so she helped me navigate the meals. We had reservations at the bar so we could watch the excitement as Chef Nakazawa worked his magic. Despite what everyone says about not having sake J and I ordered the $40 sake to accompany our meal. Chef Nakazawa and his team were engaging, polite and allowed me to take pictures of the meals. Some establishments have a no picture rule which I understand but it was nice to capture the meals as well. I liked the sleek interior of the leather bar seats which is different from a traditional sushi place. The 20 piece sushi was extravagant and worth every penny. The subtle flavors danced in my mouth and provided me with a greater appreciation. I loved every minute of my 2 hour meal and since it was the last one for the night, we didn't feel rushed. I would come back here in a heartbeat!
(5)
Alan J.
I was taken here last night as a reward for setting up my technically deficient friend's wifi, Netflix on a smart TV, and MS Office, and finding the paper jam in her printer. We were seated at the time that we reserved. I've seen elsewhere people saying that they had to reserve 30 days in advance--we, however, were able to reserve the night before using the restaurant's website. For me, atmosphere is 50% of my enjoyment, and a really bad atmosphere can ruin a meal. When we first sat down. the center table was occupied by six very loud young men, probably Goldman Sachs guys blowing off steam and spending a huge wad of money. OK, i get that the restaurant needs to accommodate them--they are the big spenders--but someone could have told them to tone it down a bit. The guys were so loud that it was hard to hear the waiters, who come to you and explain every item that you will be eating. The only thing offered is omakase (chef's choice). You do not see a menu, and no one even told us what it would cost. The cost is $120 per person. I don't think I would have done this were I not being taken. Even before the meal starts, a waiter comes to the table with a display tray showing each of the spices being used that evening, just to make sure you are not allergic. (At least, that's what I think she was doing, I could not hear her.) There is a huge selection of sakis and wines, ranging in price from $16 to sky's-the-limit. Bottles of wine range from around $100 to $1000. The 20 entrees (each entree being a piece of sushi) are brought two or three or four at a time. The waiter explains each entree, what type of fish, what the chef did to it, what spices were used. The waiter tells you what order you should eat the entrees in. Each piece of sushi was more delectable than the last. They melt in your mouth. The flavors are sublime. You get a up of ginger with your meal, and when you run out of ginger, someone comes to refill your cup. Also, you have the option of using chopsticks or using your fingers. In case you choose the latter, they place a finger towel next to the bowl of ginger, so you can cleanse your fingers after each course. It was hard to enjoy the first four-or-so entrees because of the roaring Goldman boys, but they left around that time, and then everything was perfect. There is no dress code for patrons--some guys were wearing just a white t-shirt. But the waiters were all dressed impeccably in fine-looking suits or eveningwear. The restaurant is located on probably the most charming street in the Village, also known as Cherry Lane, a great neighborhood to stroll after the meal. The meal ended with a lemon-lime sherbert (course no. 21). I would have given 5 stars, but the noise level for the first part of the meal was intolerable, and the staff made no effort to quell it. All they told us was that the Goldman boys would leave soon.
(4)
Sarah S.
I don't know HOW my Dad got a reservation here (as I'd been prowling OpenTable and calling at their tiny, promised reservation window for months), but he did and HALLELUJAH! It was an unforgettable night of food. Sadly, we weren't able to get seats at the sushi bar, but sitting in the dining room was still lovely. We opted for the tasting menu with sake pairing, which is a pretty reasonable deal considering you get to taste six different sakes. The sommelier (or the sake equivalent) was very difficult to understand with her thick accent, so we missed some of the pairing details. She also gave us the wrong sake with the second course, which was fine (and quickly corrected), but it seemed to fluster her for the rest of the meal. Oh well! I'm no sake snob, and the wines seemed to pair beautifully. I've never been to a traditional omakase meal, so I have nothing to compare it to, but I found it to be a beautiful experience. Each course is introduced and described by the waiter, and is obviously well-planned in terms of progression. I loved being able to try 20 different, delicate, beautifully-orchestrated plates, and tasting all kinds of fish I had never tried before. It was hard to pick a favorite dish, but the salmon course and the tuna course was to die for. I love this style of eating: the portions are small, but the plates come quickly, and by the end of the meal you're satisfied but not uncomfortably so. The tasting menu ends with the famous egg dish (featured on JIRO DREAMS OF SUSHI) and then finally, yuzu sorbet topped with fresh pomegranate seeds. It's the perfect complement and palate cleanser. I don't know the next time I'll be able to experience a true omakase (it's pricey!), and I may never make it to Jiro's restaurant in Tokyo. But I'm thankful to have had my evening at Sushi Nakazawa. A truly special restaurant.
(5)
Sara N.
My brother and I are a pair of scrappy street kids who were hypnotized after a random viewing of "Jiro Dreams of Sushi"--and we thought, if we can't have Jiro, we will have the next best option. Long story, short, it took about 4 sleepless months and a midnight miracle for us to land a Friday night reservation at the sushi bar and our spirits were buoyed for weeks leading up to the dinner. Upon entering the restaurant, we were greeted by the entire wait staff, who would kindly, yet awkwardly dote on us for the rest of the evening. We found our plush seats at the bar and nervously glanced around for the rest of the party. It was very quiet, and I recommend a 7:00 PM reservation for a fuller house and livelier time. The first half of the dinner was a bit stiff--the dark temple-like ambience and hushed whispers doesn't exactly allow for a raucous Friday bacchanal. However, the chef's charm and guests' glasses of sake melted away any formality and the evening became more relaxed toward the end. Like I previously said, my brother and I can't pretend to be experts (or even novices) on world-class sushi, so we lack the merit to critique the menu. We wouldn't know the difference between canned tuna and Japanese bluefish tuna, even if you told us. The majority of the sushi menu were marine species that we were consuming for the very first time in our lives (e.g., perch, sea urchin, eel, mackerel). But we truly relished each tasting--particular favorites included the smoked salmon, scallop, fatty tuna, sea urchin, and egg omelet. When they ask if you wish to add white truffle shavings to the sea urchin for an extra $20, don't think--just say yes. As Jon Hamm says, "The best or nothing." At the end of the meal, you have the choice to request 2 or 3 sushi tastings again, and we chose the aforementioned smoked salmon, scallop, and egg omelet. If they allowed more, we would have requested the entire menu. After the final tasting, they provide a cup of hot green tea and fresh lychee sorbet, which was equally divine. The only downside of the night was that the head chef, Daisuke Nakazawa, was not in attendance. He was a major reason why we worked so hard to score a weeknight reservation and his absence was a slight disappointment. However, the young sushi chefs left in his stead were amiable and pleasant. Not much for conversation, they were machine-like, operating with skillful efficiency, rhythmic movement, and wasting no space or time. It wasn't the best meal we had ever had, but it will always be a special memory to share with my brother. We both fell in love with a documentary and dreamed of living a similar extraordinary culinary experience. And it came true last night at Sushi Nakazawa.
(4)
Christina B.
Came here for the first time tonight for our 1 year wedding anniversary. The place is beautiful very simply designed but elegant. We sat at the sushi bar for the omakase tasting. 21 pieces of fish and a sake and wine pairing. Sushi was delicious, and the sushi chefs were very nice. Wine pairing is optional. If you didn't have it you wouldn't be missing out it wasn't extremely impressive. My favorite was the three types of tuna while my husbands favorite was the bonito. Would definitely go back there for al la carte. Overall it was a fun night met some interesting people and look forward to going back
(4)
Arlene Y.
**quick tip if you want reservations for the bar, instead of waiting till 12am everyday, just go to open table during a random time and click refresh and you can find seats (that people cancelled beforehand).** Once you try this place... you can never have take out/cheap/regular sushi ever again! Every piece of fish was melt in your mouth goodness, and you could really taste the different flavors that he adds to each fish, from the sea salt, to the wasabi, to the truffle, it was all so delicious. The rice was at a nice temperature and the fish was very fresh. My favorite was the trio of the tuna and the uni-I literally closed my eyes, savored the bite, and whispered "food-gasm" to my boyfriend. I give it 5 stars because Nakazawa was a joy to watch and he was entertaining. The service was excellent, they were constantly refilling our waters, folding our napkins, and there is a designated person that pushes your stool in (while you are still in it) to fit into the table. Yes this place is worth the money and the wait!!
(5)
Diane Z.
A lot of hype. I think chef Nakazawa spent too much time with Shiro in Seattle, and not enough time with Jiro. We walked in and there was already a couple waiting to be seated. The sushi bar was still full of guests finishing up. This led to a bottleneck in the front of the restaurant with people standing around and more people trying to get in with nowhere to go. The hostesses and servers also do not try to help out by directing people (I guess because there really is nowhere to go). One of the hostesses even looked visibly irked by the crowdedness. I already started having flashbacks of Shiro's and was just hoping this was just a design flaw and was not a foreboding sign of bad sushi to come. I decided to use the restroom before getting seated, but someone was inside. After waiting for about 5 minutes, I asked one of the servers if this was the only restroom, and she confirmed that it was. Finally, a large man came out, made no eye contact, and made a bee-line for the exit. Ughhhh.. bad sign. I slowly opened the door and, of course, there were shit pieces floating and the toilet is clogged! Disgusting. I know this isn't the restaurant's fault, but with one bathroom for the whole restaurant, this is a horrible encounter. So gross. Back to the waiting. I asked the nicer hostess how the seating around the sushi bar happens, and she told me that it is determined by arrival time. Since we were the second to arrive, we asked to be seated away from the boiling broth and close to the chef. She was able to get us very prime seats at the bar. Thank you! After getting seated, Chef Nakazawa flashed us a huge smile and welcomed us. This helped ease my nervousness about the sushi we were about to have. However, as we spent more time with him and watched him work, it was clear that Shiro rubbed off way too much on him. The chef was making jokes, and even showed us the live shrimp and had them jump on the sushi bar. A nice gesture, but at this price point, it was borderline obnoxious. Flashbacks of Shiro all over the place. Food: To me, it looks better when the chef slices one or two pieces, maybe let it rest for a second or two while getting the rice, and then form it into a perfect piece of sushi. Unfortunately, chef Nakazawa never holds a knife and gets pieces cut by his helpers. He took some cues from Shiro's assembly line sushi factory, ugh. At about our third or fourth piece, chef Nakazawa actually knocked down one of the soy sauce containers and spilled soy sauce all over ten pieces of fish! We all gasped and after he salvaged the pieces and gave it to one of the helpers. At least he wasn't going to serve the pieces to us after we all knew that they were soaked with soy sauce, but I'm sure those pieces were served later to some other unsuspecting customers. A lot of the pieces served were just ok. However, the scallop was great, still moving and the texture was superb -- best piece of the meal, hands down. The uni was also very creamy and delicious, but Santa Barbara uni usually is. We had a huge cooked shrimp from Ecuador (a bit hard to eat in one bite), and a fresh whiteleg shrimp. The whiteleg looked promising since the shrimp was alive, but it was anticlimactic. They also throw out the heads and shells as other people have mentioned, what a waste. I saw some of the helpers making pieces of spot shrimp for the customers in the dining room, but all the shrimp was prepared hours ago and just sat in a box. The cuttlefish was chewy, they should have scored the meat. All of the smoked pieces were actually really smokey in a good way, delicious. The seared pieces were also nicely prepared. A lot of great techniques that show Nakazawa's training with Jiro. The seaweed and rice was also pretty perfect, you can see the potential in the food. However, so many of Shiro's horrible ways and shortcuts are evident in how the restaurant is run. After all the fish, we were full, but for $150 per person, it is definitely not worth the money. We also opted for the sake pairing for $40 per person -- this was actually very worth it for 5 glasses. If you want to go just to meet chef Nakazawa, then you will have a great time. He is very friendly and will joke around with you. He loves to put on a smile and pose for pictures. He even joked that pictures are free but sushi is not - a bit distasteful, in my opinion. But I think this is a recurring theme - money. Yes, people open restaurants to make money, but you can tell that this is THE primary reason that this restaurant is open. A lot of corners were cut, in the layout of the restaurant and in some of the food prep. After this experience, the fact that they did not get a Michelin star is not surprising. The service is ok at best. Maybe three pieces of sushi were amazing, but most were just ok. Sometimes, you get what you pay for, but this is not one of times.
YES. JUST YES. I am a sushi snob that has eaten sushi at some of the best sushi bars around the world. Needless to say, Sushi Nakazawa is among the top sushi places I've been to. Sushi Nakazawa is the perfect inbetween of traditional no-frill nigiri sushi and technically fancy and over-the-top sush to showcase the most subtly flavorful yet fresh taste of sushi that you can possible imagine. I went in October during my visit to NY and apparently it seemed to be truffle season. Though I don't remember every single piece of fish I had that night, I know that during truffle season, Nakazawa will shave some truffles on top of his uni nigiri for a $15 add-on. ITS TOTALLY WORTH IT. The best piece of sushi I've ever had in my entire life. His famed tamago, of course, is far beyond and different than any tamago I've ever had. It tastes more like a sweet soft, sponge-like dessert, made out of egg. Though the price is expensive, it's actually not too bad compared to how many pieces you get. Pricey, but not the most expensive sushi dinner I've had, so I definitely felt like it was worth my money. Though getting a reservation was almost impossible, it was worth all the time and effort I had put into making one. Would 10/10 go there again if I'm in NY and can grab one of the few coveted reservations.
(5)
Amy P.
Absolute perfection! Just got back from dinner at Sushi Nakazawa and feel compelled to leave a review about how great the experience was. Although not every piece of sushi was the best I have tried, the overall sequence, thought that goes into each piece and the technical prowess of Chef Nakazawa puts this place at the top of my list of sushi experiences. My favorites of the omakase were the yellowtail, bluefin tuna, freshwater eel and of course the famous Tamago!! Had the Aragoshi Kumi Umeshu to go with our meal, and it was rich and sweet without being cloying. Highly recommend! Our servers throughout the night were extremely personable and provided a level of service that went beyond the perfunctory politeness that I have gotten used to in many upscale restaurants in NYC. Also, to make the already great experience even better, although we were seated at a table by the window next to the bar, Chef Nakazawa personally served us the Dungeness Crab and Shrimp course! Our seat also allowed us a perfect view of the chefs preparing the sushi and a glimpse of Chef Nakazawa's playfulness. I will definitely be back, and next time I'll be sure to get a reservation at the bar!
(5)
Philip F.
The omakase is 20 pieces. Each piece appears pretty small in size compared to other comparable sushi restaurants I've been to. There are too many different offerings of sauces across the meal.. it left many pieces overseasoned and tasting too salty or lemon-y. I was also surprised how little fat the fatty tuna had. There's very little wasabi anywhere but maybe that's how they intended it. The lychee gelato was good and one of the most unique items I've ever tasted. Overall the place is crazy overhyped with the one month wait. The documentary was better than the restaurant, sorry to say.
(2)
Lu H.
Yes, I had to stay up till midnight to get the reso, and 9:30pm was the only opening of that night. But it's worth the effort and the final bill. It is my favorite Omakase place of the city. I won't go into details of every single fish we got, but we had a total of 20 nigiri pieces and one hand roll. The major differences between here and Ichimura (another Omakase place I love and I think is on par with Nakazawa) are: (1) Chef Nakazawa was very fun to watch and he interacted with the customers a lot more, he even paused for me to take a picture of him! Chef Ichimura was a little more serious, but he was the only person behind the sushi bar, so I guess he had a lot more to do. Chef Nakazawa had three other apprentices to help him... (2) Nakazawa offered a lot more interesting fishes, mostly white fish that I don't remember the names. Additionally, Chef Nakazawa added his own person touch on every single piece, such as truffle salt or kumquat zest on top, and everything he put on just added that much more to the fish. Ichimura, on the other hand, was very very traditional, both in terms of fish and in terms style - it was just fish, nothing added, simple and elegant. (3) The environment was also different. Nakazawa was more lively, probably because Nakazawa was fun and interactive, and the staff was also more talkative. Ichimura was slightly more "stuffy", it was a quiet room on the other side of Brushstroke, and chef Ichimura most of the time was focusing on preparing the food. There's nothing bad about Ichimura in my opinion, it's everything a "fine dining" experience should be. (4) In terms of price, Nakazawa is $150 per person, and you can add traditional sake paring for $40 per person. Ichimura is $165 per person, and it has amazing sake selection and cocktail. If I can ever score another Nakazawa sushi bar seating, I will thank everyone and Opentable. Meanwhile, if I crave amazing Omakase, I will go back to Ichimura in a heartbeat, it's a LOT easier to make a reservation there.
(5)
Jordan S.
Nestled under the shadows of townhouses, Daisuke Nakazawa endeavors to escape a metaphorical shadow of his own - Jiro. Significant in the film only as anecdotal evidence to the singular drive to perfection Jiro demanded - Nakazawa spent years solely making tamago, the egg dish which concluded the meal - Nakazawa eagerly seeks to establish himself as an entrant worthy of a seat at the proverbial table of New York sushi icons and mainstays. At times, his eagerness is admirable. The house smoked katsuo (skipjack) is a hauntingly substantial take on humble katsuobushi, the smokiness imparted in a stunningly complex manner, accentuating the eating experience from initial aroma to the lingering taste. But occasionally, that same eagerness can come across as desperate, or at the very least, out of touch. Before the mantis shrimp tails are presented for your consumption, a live mantis shrimp is plucked from its shallow bath and plopped onto a plate just before you. Nakazawa holds it firmly, two long steel chopsticks acting the part of spinnaker poles, as the mantis shrimps billows underneath them, curling to and fro. "He's a fighter," Nakazawa beams. "Got me four times this morning. Dangerous!" Some diners will shift uncomfortably, literally faced with the realization that in short order, they'll be eating something that was alive mere moments before it reached their plates. Others will retrieve their chopsticks and poke it themselves, first tentatively, like a dog would sniff an insect. Muffled squeals ring out in the long room at the mantis jutting out its woefully inadequate claws. Further prods are met with only open resignation through meek attempts to avoid the wooden jabs, the mantis seemingly aware of the consignment of its fate. It is at this point that Nakazawa will place the tail portion you are meant to eat next to the future tail portion, still attached to its bearer, wriggling frantically at the sensation of the severed limb of its compatriot only inches away. "You want picture? Before and after!" Nakazawa chuckles. Girls in dresses the size and vibrancy of handfuls of confetti hunt for the perfect Instagram filter. Other, more squeamish patrons politely decline. Mercifully, the tortured mantis is placed back in its bath, only to wait for the next group of diners to reach that hellish course. This served as one of the few instances in which I was grateful for my shellfish allergy. I could not fathom eating the mantis shrimp, having been forced to watch its peer wriggle and thrash next to the remains ready to be eaten. If it seems a trite point, consider the idea of having a yellowfin held next to the flayed flesh of its familiars, for the sake of inane photos sent to unknown followers. A difference in scale should not make one experience any more palatable than the other. It is also an odd practice given the general reverence ingredients seem to be held in. The salmon smoked in hay is smoked in hay handpicked by Nakazawa, who rides his bicycle to market early each morning to ensure he receives only the best fish. This teetering from approachability and gregariousness to extreme refinement is exacerbated by the omnipresent formality throughout the rest of the restaurant. Chairs are pulled gingerly from the bar when a patron enters, departs, or returns. Waiters and waitresses in sharply tailored garments stand deathly still just behind the row of the seated. The sake and wine lists begin reasonably but veer quickly into the obscene. In all, it would not seem to be an environment well-suited to spectacle. And yet, a spectacle is what Sushi Nakazawa ultimately is. This eagerness to cater to the instant dissemination of experiences to the vast wilderness of the internet seems a stark contrast to not only the severity of Jiro (a place at which you can finish your meal in twenty minutes, where eating is only interrupted by solemn nods or gruff interjections of approval) but to the idea, wrong or not, of upscale omakase as a zen like transcendental experience. It is fitting then that the sushi is not transcendent. The freshness is beyond question, as the mantis shrimp and the scallops shucked in plain view will demonstrate. The variety, while still leagues better than most, is a bit too reliant on subspecies of salmon to be considered without equal. Finally, the use of vinegar in the rice and the use of accompaniments generally, be they wasabi, yuzu, shishito, or the kosho like mustard, are too subtle to be appreciated. Most will likely be satisfied, but that is missing the point. Omakase at this level is not meant to be something which solely satisfies. It is meant to be sushi par excellence, impressing in the patron a desire to return, a testament by the chef that he or she is without equal. Ichimura has done it. Nakazawa still needs to find himself. In seeking to distance himself from Jiro, Nakazawa has inarguably succeeded. Perhaps, in ways very different than what he anticipated or intended.
(4)
Shawn B.
I was pleasantly surprised when I visited this newer sushi spot from the apprentice of Jiro. I feel that this is as fresh of fish as you can possibly find in New York. Absolutely excellent from the moment you arrive to when you know it's time to leave. You walk into a fairly random spot in West Village, very modern and chic. I unfortunately haven't had the luxury of dining at the sushi counter just yet but my experience was still incredible since we had a phenomenal waiter. Each piece of nigiri in the omakase that came out just completely blew my friend and my minds, we knew we came across a new favorite spot. Also keep in mind that they have some rare sakes here, so just place your trust in the waiter to grab you an excellent sake to pair with your sushi and you will be SOLID. I just hate the reservation system with a passion. Otherwise, if you can get one, be prepared for a solid treat!! Price wasn't even that bad either compared to its NYC rivals. Highly highly recommend. Very surprised it didn't get a Michelin star for 2014.
(5)
Jenny L.
3.5 stars (definitely more than a-ok, but I'm not yet a fan) We got a reservation at 6:15 on Sunday, five nights after the grand opening. After watching the movie and seeing master chef Jiro's high standards and his continuous pursuit of perfection I was ready for a special culinary experience. There's no menu, only omakase. Beverage choice includes sake and wine, with options for pairing: sake, sparkling wine, or flat wine. We went with the sake flight, with Maurizio de Rosa as our guide. He explained that for sake drinking, one should start with higher quality in the beginning and then proceed with sake of lesser quality. Our drinks were paired with the different parts of the meal, starting with junmai and ending with nigori. Most of the portions were standard, but there were a couple that was barely more than a sip. The omakase begins immediately, there is no appetizer or amuse-bouche except for the homemade picked ginger - we dive in with Chef Nakazawa (his English is limited, his sous-chef and staff translates every now and then) and begin with some Pacific salmon with sea salt and California citrus. The procession continues with hand smoked Alaskan salmon (smoky and flavorful), Maine scallop (he shows us the shell and then opens it in front of us), geoduck (lightly seared), abalone, jack mackerel, kohada (aka gizzard shad - one of my favorites of the evening), trigger fish, sword fish, Spanish mackerel, baby cuttlefish, live mantis shrimp (succulent and unique), blue fin tuna, chutoro (I preferred this tonight to the otoro), otoro, octopus, ikura (house seasoned), and anago. In total we had about twenty pieces, with a delicious tuna hand roll and (of course) the tamagoyaki to end the meal. The nigiri had a good balance of rice to fish, and they were prepared expertly. Some pieces were seared, others were brushed with different vinegars, juices, oils, sauces, and various concoctions, many of them were enhanced with zests, sea salt, ginger, daikon, Japanese mustard, and wasabi. See my site for full review and pictures. The space is modern and simple; the theme colors are black and white and I didn't notice any music playing in the background. The staff is in formal attire, full suits or black dress. The chefs has masterful knife skills, the ingredients were fresh and of high quality. Chef Nakazawa interacts with us, and he is often smiling and aims to please. Tonight they didn't have sea urchin (uni) - a few of the evenings this week he served live sea urchin in a shell in the omakase dinner. He explained that they only get uni on Wednesdays and Thursdays. Serving fresh uni out of the shell is gimmicky and it's not imperative, however for an omakase that cost $175/pp in NYC, I sure would've liked to have uni in my dinner. All in all, Sushi Nakazawa is better than many edomae sushi dens in NYC but definitely is not on the same level as some of the bests in town. This is their first week of operations, I'm sure they will eventually figure out the kinks (miso soup or traditional Japanese dessert perhaps). But for my experience, the cost of the omakase was steep at $175 per person, and the six-sake tasting at $40 was also a premium. After tax, tip, and the uni (we bought later at the grocery store) our dinner was about $600 for two. You can argue that this is the value of a meal at Sukiyabashi Jiro - but alas Nakazawa-san is the apprentice, not the master.
(3)
Jerome Y.
Try to get bar seats
(5)
D K.
We are totally disappointed with Sushi Nakazawa. There were too many disappointing moments during the omakase. I thought it might be because I am coming down with a cold or something, but I quickly found that wasn't the case. I was able to taste my favorite regional Uni perfectly well (Santa Barbara) and I had the #1 piece of Toro in my lifetime, which is truly something. I noticed an extreme quality difference between the offerings of the omakase and the a la carte extras that we ordered afterwards. Whoever made our first round of sushi was not as skilled as the one who made our a la carte orders. All this is to say, the sushi was extremely inconsistent, which is infuriating to the true sushiphile. The courses appeared to be ill planned, and I did not care for the two over-smoked nigiri pieces that they served during the omakase. It didn't help that there was an extremely loud customer disturbing the entire dining room. Multiple tables complained to the wait staff and nothing was done to quiet him down. The waiters failed to explain each piece of sushi... at one point they just plopped down the next course and said this is Squid, this is Amberjack, this is Hotate. I am sure they are trained to explain the sauce and other preparation for each fish, because this was done for every other course. So, the theme for our night in the dining room at Nakazawa was inconsistency. Normally, inconsistency only crops up after visiting a top rated sushi restaurant more than a dozen times. This is a very bad sign indeed. Other notable mentions: the dining room could have been better designed. Also, the coatroom had trouble keeping track of our belongings. We have no desire to return here. I didn't realize the chef was the head tamago chef at Jiro's until visiting yelp to write this review. The tamago was unique, but it didn't blow my mind. It tasted more like pound cake than anything else. I doubt this was just a bad night for the restaurant. Something is terribly amiss.
(2)
Eric S.
My friend was able to get us a reservation here by spamming the reservation button. We ate at a table because we wanted to sit and talk together. I was very hesitant to eat here at first due to the price and the fact that most sushi I've ate before had tasted pretty much the same regardless of the price I paid. I was soon blown away. The omakase here was amazing. Every piece had a distinguished taste and you could really taste the difference in fish. At first, I was stunned that there was no wasabi or soy sauce, but I quickly recognized that those two elements would have tarnished the taste of the sushi here. Each piece of sushi was a mix of various flavors that enhanced the natural taste of the fish itself. After I ate a piece of sushi, I made sure that I cleaned my palate by eating a piece of ginger and drinking water so that my experience of each piece of sushi would not be affected. I did not have sake here but at the end of the omakase, they let you order individual pieces of sushi that you would like again. Naturally, I re-ordered another piece of Uni and Toro. Both of them melted in my mouth and I made sure I enjoyed every moment of it. The desert that they gave at the end was also interesting. It was a good mix of pomegranate with a scoop of sorbet. It wasn't too sweet and was a little bit sour, a great way to wrap up the meal. Overall, I enjoyed every moment of the experience here and would gladly come again (if I can get a reservation!) despite the cost!
(5)
Aash C.
Worth the wait.
(5)
Elizabeth C.
If only I could give 100 stars! BEST sushi - and meal - of my life! I used to work at a sushi fine dining spot years ago - not to mention have been a sushi fanatic my whole life - and Sushi Nakazawa was witnessing a true culinary ART. If you're going to spend the $$, dish the extra dollars to sit at the sushi bar and meet Chef Nakazawa - the food is worth it of course; but you're paying for omakase and should participate in the experience by interacting with the chefs. It's $150 per person - which is not that outrageous for your typical, elegant omakase menu. This ain't your trendy sushi polluted with avocado BS. ;) On food highlights - I was super impressed with how Chef Nakazawa seared both the Squid and Clam nigiri with a blowtorch - and explained it helps to remove the overly fishy flavor. It was perfect with a crisp, smoky flavoring. I've never been a huge fan of either in sushi but LOVED both. My next favorite was the Uni - it melted in your mouth and was so fresh and delicious! And, of course, the Tamago finale did not disappoint! OMG I am sooo hungry thinking of this meal - which happened a year ago in January 2014! I will never forget every moment - Chef Nakazawa was so warm and friendly too. And, seemed so excited, enthused and welcoming - he even broke out the ipad a couple times to show off the type of fish that was next! I LOVE HIM. Anyway - this meal was a year ago but I'm writing so late because I just booked another reservation and remembered I never posted about it. So here you go - don't miss out on this one, fellow diners!! The memorable experience of being served by a true sushi chef master is worth the price alone - you will never forget it!! PS - for the fellow sushi nerds, if you haven't already, pick up the book The Story of Sushi and give it a read before you go too. :)
(5)
Joyce L.
I really enjoyed the entire experience at Sushi Nakazawa. We got great bar seats. If you have the opportunity to sit at the bar, take it. They price the omasake a bit more at the bar, I think it's $150 per person at the bar vs. $120 per person at a table but it's well worth the premium. We sat right in front of Chef Nakazawa and watched him prepare each piece. He was very friendly, talkative and playful to everyone at the bar. The food was also top notch. I enjoyed every piece (about 20 pieces total) especially the seared ones. I usually don't like uni but the uni here was really good, it was very fresh and rich. I can't wait to come here again!
(5)
Daniel T.
I had a 6:30 reservation on a Saturday night for the dining room. From start until finish, everything was perfect. My table was ready early at 6:00 so they notified me via text. The texture & temperature of the fish & rice were perfect. The sake pairings perfectly matched the courses. We opted for more courses after the initial 20-definetely do not regret that decision. Chef Nakazawa is a very kind man, I was able to get a picture with him and the co-owner. This was the best culinary experience I have ever had. This is definitely the best tasting and most authentic sushi in New York, if not America. I will definitely go back, especially if I can snag a pair of seats at the sushi bar.
(5)
daniel p.
Very good sushi. Everything thing is omakase. Food , service and decor is excellent. Hard to get reservations so book ahead.
(5)
M B.
This may be sacrilege, but I have to say that this place was only okay. Went here with a friend for a meal with sake pairings. The staff was attentive, although mildly pretentious. The explanation of each piece was thorough and then they acted annoyed if you had a follow up question. I have had sushi many places across the country, and after watching the Jiro documentary and reading about this place, I was expecting much, much more. For the price, I would expect one of those transcendent moments. An experience where I'm trying something new or unexpected. But instead, I was left feeling like it was in the middle of the pack of all the sushi places I have visited. Not trying to be mean or anything, this was very good. But it was definitely a disappointment. Even the egg custard - it was good, but nothing I haven't had before. Perhaps the hype has gone too far.
(3)
Brooke R.
Husband's surprise for our 4th anniversary dinner, so went in on a high of love and anticipation. Tree-covered quiet street in the West Village, away from the crush of the city; up polished black stone steps into the restaurant, and you're transported into a serene and modern temple of Sushi. The rock star bar is front and center, and brilliantly highlighted; space in the back is elegantly simple and serene. We arrived early for our 9:45 reservation, and were seated quickly and happily. The waitstaff from the bottom up were in black ties and suits; almost looked like the Crazy 88's. It's all about the process and ceremony, and you're best leaving yourself in the expert hands of the chef with the 20-pce Omakase ~ you eat what they give you, in the sequence in which it's intended, and it's sublime. Definitely go with the Sake pairings, they totally enhanced the meal and all were unlike any sake we've ever had. Everything is presented on white rectangular plates, simply top-quality fish laid over perfect rice with selected seasonings that enhanced and complemented the fish: salmon, scallop, geoduck, flounder, pompano, reef fish, barrel fish, mackerel, tuna, uni, eel, roe, egg - it's all there, and all were utterly exquisite. Said it on FB as well: this place is the Formula 1 of sushi... a completely elevated level of superb product, spare and gorgeous presentation, and flawless service. Just wish we'd gotten a list of the sushi and sake pairings to take home and savor again!
(5)
Cindy G.
Great retro sushi experience. Loved giro style sushi. We had omakase by the bar. Food was great but seating arrangement was a bit awkward. Large bar stools were side by side, hard to get out once seated. Perhaps that can be changed? I also perfer to have individual sushi chef serving per client,however, I felt as we were served as a group at a time slot. We were also asked to leave when the next group arrived. :/ better sushi experience can be found slew here. (Azabu sushi)??
(3)
Laurie H.
Make sure you pay extra and get a seat at the sushi bar if you have the choice! Admittedly a picky sushi eater, this place absolutely blew my mind! We were able to make a reservation for Sushi Nakazawa 30 days prior at the strike of midnight, and we were given the choice for the Dining Room or the Sushi Bar. Unfortunately, since it had just opened and we didn't know what to expect, we decided on the Dining Room. It was still a wonderful experience and the sushi was excellent and fresh, but it would've been nice to be able to converse with Nakazawa and see him personally make the sushi. The experience at Nakazawa can best be described as close to Sushi of Gari, where the sushi chef takes extraordinary care in creating each piece and serves it individually. Make sure you let the chef or the waiter know if there is any fish you don't eat, as they are more than happy to accommodate you. I am told that the "menu" for omakase changes every single day, as what they serve depend on what fish is the freshest and what they are able to source from the markets (Yes, they FLY their fish in from California and Japan). My favorite piece was definitely the geoduck. This is a must try for anyone who claims to know and love sushi!! I would suggest watching Jiro Dreams of Sushi before visiting, as the documentary gives you a little bit of background on how extraordinary a process it is for sushi chefs to reach Nakazawa's level (i.e. Nakazawa wasn't allowed to learn how to make actual sushi until he had perfected the "tamago" egg sushi, which took him 3-4 months and over 200 attempts before Jiro would accept). I don't usually even like tamago, but Nakazawa made it very well. The highlight of our night was definitely when we were on our way our and upon catching the eye of Nakazawa, we were given the biggest, most uninhibited smile I have ever seen in my life.
(5)
Tong Yi T.
Due to the high price, this was a special occasion dinner for us. The set menu was delicious, but portion size was very small as expected. Sushi was served in sets of 2-3 pieces per course. After the entire dinner menu was served, I decided to order additional a la carte sushi to fill myself up. Very nice Japanese sake and plum wine selection. Although the food was wonderful, I will not be a repeat customer due to the price. High quality sushi can be found elsewhere.
(4)
Jon E.
I was lucky enough to get a reservation at the chef's table (Omakase) in the first month that they opened. Hands down (and there has been stiff competition) the best sushi I have ever had. With chef Nakazawa handing you every piece of sushi with his own hands, conversing with you about the origin and preparation of each piece, it is truly a wonderful atmosphere and experience. Simply exceptional.
(5)
Josh Y.
I've had omakase at several renowned sushi bars in both nyc (not including Masa) and tokyo. This is actually my new favorite in nyc. I'm not a big fan of so many seared pieces, but, somehow the overall experience was absolutely amazing. It's been over a month, and i'm still thinking about it.
(5)
Andy N.
I had high expectations for this place. I'm fortunate to have eaten at almost all of the top sushi places in NYC and several in Tokyo including Sukiyabashi Jiro. I'm sad to say Sushi Nakazawa was overall, a disappointment. To start, the service is awkward. They don't have a menu of the specific fish you are eating. At Jiro, they give you a list so you know exactly what you're eating and can take it home for future reference. The main chef did not seem to do a proper job of communicating what is going on or what you are eating. He broke out his iPad a few times to show pictures, but was distracted by FB friends requests. It was odd. Honestly, he seemed to care more about telling the sushi bar guests that he was just as popular as Jiro, than communicating about the fish. For me, this is a distraction and takes away from the food experience. The fish was very good. It was definitely fresh. However, the pieces were half to 2/3 the size of the pieces at Jiro and other top sushi bars. After spending that much for dinner, I expected to be very full after. I was not. Many of the pieces were tasty including the fatty tuna, uni and bluefin tuna. There did not seem to be any unique pieces. The ginger was homemade and excellent. Overall, it was an overrated food experience. My guess is that the hype surrounding this place wears off quickly. There are probably 10 other sushi places in NYC only where the fish is just as good or better, the staff is more professional and the value is better. PS: Not that this affects the food experience, but as a side point, my Japanese friend overheard the head sushi chef several times making derogatory statements about "Americans". Given his business is in New York, maybe he should be a little more respectful.
(2)
Linda H.
Wow. Best sushi I've ate up to date. It also turned out to an exceptional dining experience thanks to some extra good luck. My awesome and sweet boyfriend had originally made dinner reservations for 9:30pm for one of the nights that we were in NY. Only the dining room was available for reservations as the exclusive sushi bar has very limited seating and able to accommodate only 10 people per night therefore must be booked way in advance (at least 1 month). At the very last minute, the day of in fact, my boyfriend received a text notification that a couple of seats opened up at the sushi bar for 5pm. We were shopping in SOHO. With a couple quick phone calls, my boyfriend was able to swap our 9:30pm reservation for the 5pm reservation to sit at the sushi bar. At the sushi bar, we got to witness the action and interact with Mr. Nakazawa himself! He's quite a friendly and somewhat quirky guy. He prepared a total of 21 pieces of sushi for us. Every piece was skillfully done and tasted amazing. So fresh, so delicate, so flavorful, so ãŠã„ã—ã„ oishii! I was a happy customer from beginning to end. :) The final piece, a grand finale, was the tamago. I was looking forward to it after seeing it in Jiro Dreams of Sushi. It certainly met my expectations, simplistic, yet masterful.
(5)
Ramon L.
This is some of the best sushi I've ever had. The sushi is unbelievable! 20 pieces of heaven...giant clam, mantis shrimp, uni with truffle, blue fin...man, it just kept coming. Nakazawa was there when we went and he was all smiles and very friendly. Just a great experience. Gotta sit at the bar. We did the paring as well and had some really amazing sake. AWESOME!!!
(5)
Shane H.
So where do I begin it was very difficult to good reservations and very many many rules which is really not needed when you want to come and enjoy your meal you can't even call the place to let them know you're running late how ridiculous is this okay. So let's start with the food I have had much better sushi then what they serve there and the pieces are extremely small, now really we think he really needs to just go back to Japan and work with jiro. I've had so much better sushi didn't want to serve their the pieces are tiny not worth $450 bill for two people. How ridiculous is thattheir sake per glass was $20 that is on believable come on. Most of the sushi tasted the same and I wish they would tell us I was eating puffer fish so I can get something else. Sushi was mediocre quality that you can get anywhere else especially in New York City, And the egg custard which I was looking forward to since I love tamago was very disappointing. The best thing on the menu was the lychie ice cream which I'm not about to pay $450 for. People go somewhere else do not waste your money here it's not going to be here for many years they really need to make their piece is much larger and have you be more people friendly so we can go there and enjoy yourself and if you're about to charge to much money for food make sure you give us more this is absolutely ridiculous next! let me tell you to truth after the $450 bill dinner for two people we went out and had pizza afterwards come on now what does that tell you!
(2)
Dittle D.
Delicious food. The chef was a wonderful host- always laughing and having fun. Would love to come back.
(5)
Fatima K.
My meal at Sushi Nakazawa was definitely one of the BEST I have ever had! Everything about this place is wonderful. I was worried that my sky high expectations would ruin my meal, but the experience here set a whole new standard! Chef Nakazawa is such a jolly person, he was laughing and cracking jokes throughout our dinner. Yet, as he served us each piece, he explained the type of fish, where it was from, and how it was prepared. I think he laughed every time he looked my way because I was smiling from ear to ear - I couldn't contain my happiness! Each piece of the omakase was unique and took my taste buds to heaven. The yellowtail (oh my gosh so good), scallop (it was supposed to dance but mine was a bit on the lazy side), golden eye snapper, medium fatty tuna, and the tamago (seriously, tamago of my dreams) were wonderful. I would list the others but I forgot the names. The experience here was worth every penny and I am already saving up for my next visit. To all those that are thinking about it, GET THAT RESERVATION NOW.
(5)
Diandra D.
There's a book I read year ago called the Miracle of Mindfulness by Zen master Thich Nhat Hanh. It essentially talks about the principles that govern Buddhism: the incredible power of living in the moment, being fully cognizant of one's surroundings and the details that compose each aspect of our lives. It's a practice in awareness. Anyway, there's this section where he discusses eating: we typically chew fast, whether out of hunger or a desire to move on to the next thing in our day or because it's what we're used to. He suggests chewing slowly, taking note of each facet of what we're eating: where it came from, how it was made ... really relishing the sacredness of food as something that nourishes our bodies and is a part of the cycle of life. I bring this up because the practice of mindful eating was never something I have personally experienced. I'm a food lover and oftentimes that translates into me DEVOURING my food, gobbling up all it sweet-salty-light-rich-filling-creamy-tart-acidic perfection. My trip to Sushi Nakazawa was my first practice in mindful eating. But I'll get back to that in a moment. So several weeks ago, I received an email from my husband, subject "THIS PLACE LOOKS GREAT!!" The body of the email was the link to the now famous New York Times Review ... yeah, the one that led the New York Times to declare Sushi Nakazawa as the Best Restaurant in NY for 2013. I was aware of the 30 day + reservation wait, but I decided to try anyway. I was desperate for a great Christmas present for Brian (this, with only a week left until Christmas and still no gift for him). I called and a fabulous female British (Kiwi?) voice answered. After explaining my dilemma, she kindly squeezed us in for the following Friday at 7 pm. He was surprised... completely clueless until we were steps away from the restaurant. It was fantastic. The restaurant is definitely a study in understated and minimalistic elegance. There are only 10 tables in the whole restaurant. The coveted sushi bar was the first thing we saw when we walked in, Daisuke Nakazawa in the center flanked by his other chefs. We were seated quickly at a table. The restaurant's sake sommelier approached the table to inquire about food preferences and allergies, and take our drink orders. We opted for the $40 sake special (dubbed the best drink deal in NY by Adam Platt) to accompany or omakase. The sake pairings were delicious and portions were the perfect size to accompany each dish without overpowering it. We were each brought a small dish of pickled ginger, the only condiment we would be offered that night. One of the servers then brought our first course, two pieces of sushi on a rectangular white dish. Brian and I looked at each other. "How are we going to get full on this?" we telepathically inquired. We both picked up our chopsticks and started with the sushi on the right. Initially, I chewed slowly because I wanted to savor it, in case we wouldn't be getting our next course for a while. But then I instinctively closed my eyes. I tasted the tartness of the rice wine vinegar, the buttery richness of the fish, the slight spice of the miso. It all melted together down my throat and I was amazed. There was no spicy mayo, no soy sauce, no vegetables or tempura batter or fruit to mask the flavor. It was just us and the fish. As the courses progressed, we realized we'd be more than satisfied with our servings. At one point, I inquired about how sushi pieces were paired together. The server explained that like fish was paired: tuna, roe, salmon, mackerel, shrimp, urchin, eel ... I'm fairly certain they ran the gamut with the selections. At one point, I inquired about Chef Nakazawa's signature dish. The server smiled "that's your next course ... the final course". I've never been one for Tamago, but when it takes anyone 10 years to master something, you have to feel a certain giddiness about it. It was smooth, creamy, delicately sweet and a perfect end to the omakase. The sommelier returned to our table. "At this point, would you like to revisit any dishes that you've already tried, or perhaps continue the experience with some new dishes?" I felt a little bit like Alice with that one. How much more was there to try? We decided on two additional pieces each (or $40 additional). The omakase was completed with a sorbet dish, served with pomegranate seeds and raspberries. As we sat waiting for the check, it dawned on me what tremendous confidence Chef Nakazawa must have in his craft to serve 21 pieces of sushi that are so fresh, so superior in quality, that he offers nothing else at his restaurant: no amous bouche, no appetizers, no sides, no condiments. And in truth, his confidence is well deserved and fully earned. His sushi was the freshest and most delicious in its subtle flavors that I have ever had. As we began to walk out, I caught Chef Nakazawa's eyes. He smiled a full smile, one that started in his eyes and expressed deep gratitude at o
(5)
Aaron F.
SUMMARY: This was one of the top three meals I have ever had. Freaking awesome. If that was useful, click the button below. But if you're one of those Yelp-aholics who likes a thorough review, go ahead and read my whole review. Let's break the experience down into three stages: getting the reservation, the meal, and the post-meal. --GETTING THE RESERVATION: "Fighting off the behemoths at Wal-Mart on Black Friday" Getting a reservation at Sushi Nakazawa was no easy feat. After finding out about his restaurant about three weeks in advance of our trip to New York, I spent 15 minutes a day for several days clicking through the reservations hoping to snag one. I got on the waitlist, where they will text you if a spot opens up, but each of the first three times I got a text, the spot was gone before I could snag it (literally less than two minutes after I got those texts). On the fourth try, I scrambled to a laptop, got online, and bagged the reservation (literally two days before my trip). I was giddy as a clam. Wait. Clams aren't giddy... Ah who the f*ck cares. I got a reservation for my girlfriend and myself. Who needs clams when you have bluefin tuna?!? Also they send you a confirmation text before you get there, so make sure you confirm it. --THE MEAL: "Waiting for the biggest interview of your life" We got to the restaurant early and wound up walking around the neighborhood for a drink to kill some time. When we arrived, we were greeted politely by Vito, the maitre'd, who took our coats promptly. He scared me a bit by telling me he couldn't find our reservation, but then my heart attack subsided and he seated us. The anticipation definitely made the night feel like a job interview. ... That is, a two hour delicious job interview with wine, fancy sushi, and the best service EVER. The seating area at the sushi bar is 10 seats on an L-shaped bar around the prep area, with #1 on the far left and #10 on the far right. The chart below is not to scale and probably looks like some ridiculous ASCII art, but Yelp doesn't allow graphic design in its reviews (hint hint to the Yelp trolls who are browsing my review in sheer jealousy) 1 I 2 I 3 I sushi sushi NAKAZAWA sushi sushi 4 I chef chef chef chef I-------------------------------------------------Â-------------------- 5 6 7 8 9 10 The girlfriend and I got seats 7 and 8, which are literally the best seats in the whole damned house. Which meant that I could sit right in front of Nakazawa as he handed me each piece. There were 21 pieces in total, each one a revelation in subtlety, grace, and pure flavor: Ivory King Salmon - sudachi and sea salt Alaska Chum Salmon - smoked with hay - Hokkaido Scallop with Yuzu pepper - Maine Geoduck - WA. Barred knifejaw - Japan Golden eye snapper - Chiba Aji (horse mackerel) from Kyushu Baby Seabring 7 day aged mackerel with mustard Tiger Shrimp -Atlantic Blue shrimp from New Caledonia Wild King Yellowtail - Buri Bonito - smoked with hay Bluefin tuna from Boston (all tuna from Boston) Medium fatty tuna Fatty tuna Sea urchin from Santa Barbara Wild Chum Salmon Roe - Alaska (ikura shoyu) Anago (sea eel) from Kyushu Hand tuna roll (tuna) nori from Tokyo Bay Tomago Nakazawa san was funny, polite, and a wizard with his craft throughout the whole meal. At one point, he pulled out a tablet, showed us a photo of a fish, then said a phrase in Japanese. Then he looked to a server and said, "Translate!" Th The sommelier came by early in the meal and we put our trust in him - and we were not disappointed. We paired two half-bottles of wine (a Sancerre - a crisp, light white wine that went splendidly with the first half, and a Blaufrankisch - a splendid German red that was mellow and accompanied the last half like the fluffy pillow that goes with a dream). At the end of the meal, the Chef asked us if we wanted a repeat of any courses, and we hit another round of the golden eye snapper. Then we enjoyed a yuzu sorbet with raspberries, blackberries, and pomegranate seeds before stepping out into the brisk New York night - but not before a photo with our master chef sealed one of the best meals of my life. --THE POST-MEAL: "The Definition of Service" If a restaurant's staff treats you well when you're dining, the place is good. If a restaurant's staff treats you well after your meal is over, you know it's a great place. Sushi Nakazawa did both. After our experience I emailed the staff to express my thanks and to ask what the first few courses were and within a day, I got a thorough response (see the 21 course list above). If you want to come here, hold out for a Sushi Bar seat. Totally worth the experience. Trust me. I'm a professional.
(5)
Danny W.
Reservation: Apparently it's quite difficult to get and requires some endurance. We went here on a whim since one of the people in our group has Nakazawa's cell phone number saved. Decor: Very contemporary, very sleek. Ambience conveys more of a chic ambiance than one that a more traditional sushi place would, I think, exude. Food/Drink: We opted to skip the sake pairing and start with beer (Koshihikari and Ozeno), followed by two bottles of sake (Mizbasho and Kubota Manju). The drinks were light and paired nicely with the omakase though the Kubota Manju is sweeter than I would like. The sushi itself was amazing and incorporated techniques and flavors that I have never tried, though I'm far from being a sushi connoisseur. I won't give any spoilers as to each piece I ate, since one of the joys of omakase is not knowing what you'll be served. All I will say is, it's a fantastic experience that you should try at least once......and that the tamago is beyond words. Overall: Great food and great experience. Get a bar seat, bring along some good company, and enjoy.
(5)
Nick O.
Definitely hard to get reservations, but totally worth the wait! Sushi was incredible. Service was exceptional.
(5)
Brett W.
I've had Nakazawa on my list since it first opened. Had the pleasure of being taken for a client dinner, and luckily did not foot the bill on this one... The dinner was $700+ for 2 people... But we figured if we're doing it, we're going to go all out (Sake, Beer, Truffle Addition + Omakase for 2 + additional hand roll, and beer for Nakazawa and his staff.) Walking in, this was a beautiful space, extremely clean and the service was outstanding. We were promptly seated at the Sushi bar, front and center to watch Nakazawa deliver the goods and prep everything. If you eat at the sushi bar, he prepares every single piece you eat and serves it one by one. If you opt for the dining room, his staff prepares it, and it is served a few pieces at a time. 20 Piece Omakase; the highlights were: Hay smoked salmon Mackerel Uni w/ Truffle Addition (and I don't even like Uni... This was unbelievable) Pike Trigger Fish w/ Ankimono Scallop (Still moving) Otoro Tamago (WTF is this piece of deliciousness. I don't understand, but it was perfect way to end the meal. His famous desert that he mastered under Jiro) Only thing I was slightly disappointed in was the Yellowtail. Usually my favorite piece of fish... I expected it to be the best ever, and it wasn't... Considering how good everything was. I think the experience here definitely adds to the meal, and I have to say the textures of the fish were some of the most unique i've ever experienced. Great experience. If you're willing to spend this money and want one of the best sushi experiences, then go. Reservations are quite hard to come by...
(5)
Philip H.
Jiro's nightmare... I dined here tonight with my wife and another couple. Having just arrived from having a sushi breakfast at Sushi Dai, the famous sushi bar at Tsukiji Market in Tokyo, my palette might have been a little bit biased. I also dined at Sukiyabashi Jiro Honten on November 13, 2013, so I can offer a perspective on both restaurants. I've also been to Shiro's in Seattle, Kabuto in Las Vegas, Oishii & Oya in Boston, and Sushi Zo/Kiriko/Hiko/Sushi Gen in LA. Nakazawa has much room to improve, given the high expectations that come along with having worked under master Jiro. Having dined at Nakazawa and Jiro, you cannot think of Nakazawa as an affordable, convenient substitute for Jiro. Jiro is on a completely different level and is an entirely different experience. Nakazawa: 1. Full drink menu 2. Rice is less vinegary than Jiro and cooler 3. Many waiters 4. Dining room in rear 5. Very dark in dining room One of the most distinguishing features of Jiro's is his rice. It's warm, a little above room temperature, and has a pretty vinegary taste to it. Nakazawa has toned the vinegary in the rice down quite a bit, which was disappointing. I did enjoy the Tamago egg at Nakazawa, probably the best Tamago that I've had in my life. At the end of the day, is Nakazawa a cheaper way to experience Jiro? Absolutely not. Is it close? Absolutely not. If you are looking for authentic sushi, but don't have your expectations set on the best of the best, Nakazawa provides a solid omakase meal in a clean, modern, elegant setting with a wondering drink menu and excellent service. If you are searching for the Holy Grail of sushi and looking for an out of this world experience, you may be disappointed. If Jiro had a nightmare, this could be it...
(3)
Ron H.
Amazing. I'm not really a big fan of mollusk sushi but he made them palpable. As for the fish, just delicious. I was a little disappointed when salmon came up first, because I expected it to be your typical, but super fresh salmon that everyone has, but somehow even the standard stuff was just prepared so well with his own simple twists that make it just different enough to be above a very high bar. He definitely sits with giants. I was about 25 minutes late *EEK* I know, but Mr. Nakazawa was very cool about it (yes I apologized, I felt like a shmuck). He's definitely a very friendly guy who loves to joke around. The sommelier seemed very knowledgable about sake. If I asked, he would provide a lot of info, so much so that Mr. Nakazawa jokingly chided that he talked too much. The service in general is excellent. Btw, Mr. Nakazawa does source fish from all over, but Japan itself also sources fish from all over the world (those fishing vessels don't just hang around off the coast of Japan you know), so try not to expect all "JDM" fish. The dining room is open, and can be reserved via phone only. I believe it's cheaper than at the bar, but you also get slightly less.
(5)
s. C.
love love love the sushi here.. The uni and the medium fatty tuna was beyond awesome. I love every piece of sushi I got. The staff is super efficient and pretty friendly The yuzu sorbet was fantastic as well. Definitely recommend this place.
(5)
Jenny S.
Sushi and the ambiance was good. Alot of effort went into each piece of sushi. Most pieces were seared, smoked, or prepared with salt/yuzu/mustard. It was less about how fresh the fish was or how it tasted naturally. I personally like traditional and simple sushi more...but I still enjoyed the food alot. I was disappointed by many other things....but keep in mind that we had a party of 4 so we couldn't get the sushi bar experience which would probably be much better. Service was mediocre at best. We couldn't understand the server's heavily accented English. She forgot to add shaved truffle on to the uni for us. She also did not make it clear that the last course (choose any 2 pieces of sushi) was included as part of the omakase. As a result, we skipped out on the last course by accident. We found out about these things afterwards. Most of all, Chef Nakazawa was not present that night even though he is usually there on weekdays. I'm a big fan of Jiro Dreams of Sushi and I mainly went for Nakazawa. I wasn't blown away by the food so I wouldn't recommend going for just the sushi. It's about the chef himself. In terms of price, I think it was pretty reasonable for a high end sushi place.
(3)
Jiho S.
Excellent experience at the bar. $150 a head yes which works out to $7.50 a piece. Amazingly still hungry afterwards I refrained from ordering a la carte as we were given the option. I think I had enough of super high priced sushi. So as everyone agrees. I did the sake pairing for $40 which was great. They said its about 8oz but it felt like more. Enough that I felt quite tipsy and I lost my focus on the omakase! I'll opt for a single glass next time. The whole bar starts service at the same time. Dont be late to your reservation!
(5)
Lucy L.
4 star sushi, 5 star service and overall experience. Chef Nakazawa is hilarious. When he served us the last course - the legendary Tamago, I asked if this is THE Tamago that took him 10 years to learn, the chef goes, "Just 10 years?! I'm still learning!" Sushi is super fresh and very tasty. But is it mind blowing? No. Worth $500 for two ppl? No Probably won't be back again unless there is a groupon or livingsocial. (J/K)
(4)
Jody D.
Not for the typical "American style" sushi lover, but if you are a hardcore sushi lover there is no better spot. Clean and modern atmosphere and the most absolutely diverse and pristine fish to be found anywhere. At $120 for a 20 course Sushi tasting menu, I thought it was a bargain. Each piece dressed with a unique sauce or condiment. Very unique experience and I'll be back with friends.
(5)
Drew S.
Let's be honest, I'm reviewing this mainly to brag to the public that I went here, not because I have anything particularly meaningful to add. Went a week ago. Everyone was super friendly. I know nothing of substance about sushi, so I'll leave that up to the others. It'd certainly be nice to learn more about sushi in the next year or so and then return there again, perhaps I'd really appreciate it more. Even though we didn't order the sake pairing, they included it complimentary on a couple occasions. A much-appreciated touch. The Yuzu Sorbet at the end was mind-blowingly good. I have a massive sweet tooth, and this was easily one of the best desserts that I've had in my life.
(5)
Jane K.
OK. It really is as good as I had hoped. This is NOT your local neighborhood wanna-be sushi joint with California, Cream Cheese & Salmon and spicy tuna rolls. So if you are not open to trying anything and everything RAW from the ocean... do everyone including yourself a huge favor and do NOT come here. Each piece was absolutely delectable and PERFECT. -- Exemplary rice seasoning & texture and at the ideal temperature; not too warm, not too cold. -- Nigiri where the fish and rice are sized accurately to be in harmony with each other and able to be eaten in one bite with your fingers, as it should be. Wasabi and soy sauce were unnecessary... nor were they even provided. Just a small side of ginger which was replenished as needed, was provided to cleanse your palate between pieces. Bar seating was indeed the place to be. Chef Nakazawa even came around and greeted all the diners with his warm smile before serving. Waitstaff were flawless. Table seating didn't seem much fun at all and were detached from the "show". Half the fun is watching all the skilled sushi chefs perform their craft. Must say that I too sat by the boiling pot of shrimp and did get several quick but unpleasant shrimpy steam facials. -- Though I did not complain to the staff, I do think it should be moved. Why have ANYTHING mar what could have been the ultimate sushi experience. VERY expensive. -- Dinner for 2 with a decent bottle of sake (720ml) and 3 beers came out to almost $700 with tip! So be prepared to have an AMAZING sushi meal, probably one of the best, but at a steep price. -- If you ask me, it was worth every one of those 70,000 pretty pennies.
(5)
Trish S.
I took my husband here for his birthday. He loved it. I thought it was pretty decent. For the price point, there's other places I'd rather go. The service is impeccable. I had emailed in and mentioned that I was allergic to nuts and they remembered when I got there. I booked a month in advance and they still remembered to put the candle on my husband's dessert. That was a nice touch.
(4)
Yvonne L.
Taken here for my birthday and had a great experience! We were supposed to be seated in the restaurant area, but there was one table in the bar area by the window that was open. We asked the hostess if it was available and she politely accommodated us. Definitely a great experience and would recommend sitting at the sushi bar instead if you can get a seat! Omakase flowed nicely and we were given detailed explanations about each piece. Definitely a pricey meal, but very high quality and a great treat for a special occasion if you love sushi!
(5)
Alicia W.
fabulous and delicious sushi, I have had in my whole life! I will definitely go back more and more times! I like this sushi bar!!
(5)
Kevin O.
Words cannot describe the omakase. I sat at the sushi bar with my girlfriend. She kept warning me to bring peptobismol in case her stomach could not handle the raw seafood. I didn't but she enjoyed the experience! The kumquat sorbet at the end of the dining experience is amazing - unfortunately, they do not sell it. Otherwise, you'd see this Asian kid walking out of the place with tubs of it! Next stop, we're flying to Japan for Jiro's!! I reserved Nakazawa 5x and each time, my guests had nothing but great things to say about this place.
(5)
Jordan W.
Sublime. Pure omikase greatness. Service. Having your chair pushed in at the bar, the ever-crisp hand nap whose slightest smudge warrants a replacement, the always-full glass of water/sake/anything you happen to be drinking, the pristine countertop seconds after you drip a thought of soy sauce. Personable, attentive and friendly. Your tiny ginger dish is never empty. It was as if the staff tried to ensure your setting always was as fresh as when you first sat down, but done in a polite, non-intrusive way that makes you feel that yes, this level of pampering is natural. Food. Stunningly delicious. Chef Nakazawa hand served each of the 10 patrons at the sushi bar with a jocularity surpassed only by his delightful and fresh ingredient selection. The simplicity of the meal belies the quality of each of the 20 pieces the diners receive. Highlights from my experience in no particular order: the scallop with yuzu, king prawn, uni, the tuna trio escalating from lean to fatty toro, the hay-smoked salmon, the tamago (of course, what would this be without the (in)famous omelette). Honestly each of the 20 pieces was a highlight, I loved it. Biggest letdown: I didn't get to hand pick the urchin I would eat (how much I actually cared: not at all). What to be aware of: At other unnamed omikase temples, at the end of the final piece the chef offers the option of re-visiting courses that you particularly enjoyed. Chef Nakazawa supports this practice, but he does charge for each additional piece. Considering the $150 price tag is significantly cheaper than peer establishments, I didn't mind the extra $10 he charged me for my Uni Double Dip. But worth knowing about beforehand. Overall a wonderful dining experience. Enjoy it.
(5)
Ken L.
Omakase at its best! We didn't have reservations at the bar but Alex sat us at the window seat right next to the bar so we could watch Chef Daisuke Nakazawa and the rest of the crew go to work. The Drink. The sommelier went through the choices of sake but my friend went with what he knew best and ordered a Dassai 23 Junmai Daiginjo and a bottle of beer that I cannot recall the name of. Both excellent. The Sushi. The standouts for me were the hay smoked salmon, the shrimp and sweet shrimp and 3 varieties of tuna. The uni and scallop were probably the best I have every eaten as well. Impeccable presentation and each piece was explained to us. The infamous egg custard was outstanding. Later, we ordered another bottle of beer and they recommended a Japanese IPA which was remarkable, hoppy without the heartburn. Oh, we ordered more sushi after the 20 piece omakase was finished. Sorbet with pomegranate seeds and green tea was served for dessert. This was the best omakase experience I have ever had. Daisuke, Alex and their staff were top notch. Daisuke was very gracious, engaging and funny. Alex, thank you for bringing Daisuke to New York and opening the restaurant. We closed Nakazawa down and I asked Daisuke san how he was enjoying New York City. He pulled up his jacket and he had a "I love NY" tee underneath, brilliant!
(5)
Tone E.
You know what. . .I'd rather wait 30 days to eat here then spend $1500 on a plane ticket to Tokyo. Chef Nakazawa's level of execution versus other sushi spots in Americas is on another level and you can only experience this sitting at the sushi bar. In a two hour period, you will witness 21 examples of exquisite technique, quality and years of experience. 5 stars.
(5)
Kristin B.
i had high hopes dining at Sushi Nakazawa especially since i had eaten at some high-end tokyo sushi bars during my last vacation there, but i left disappointed. i must preface that my meal took place in the dining room and not at the sushi bar. i tried to snag bar seats, but alas the reservation gods just werent on my side haha...i had a very late dining time at 9:45pm but luckily they texted me around 8:30pm saying that my table was ready so i did appreciate that head's up. the restaurant itself is very sleek, clean and modern and i loved it. i also have to say that the sushi was good quality, nothing was bad or disgusting haha...but then again nothing was mind blowing good either. although i did notice that the cuts of fish did seem smaller than other places that i've been to haha...maybe i'm spoiled having eaten at Tokyo or coming from LA where we have pretty good sushi options too...but what failed me during dinner was the overall service. i had to ask for hot tea three times before it was finally served to me and just the tiny details weren't there. i know i'm being nit picky but since i'm left handed, i thought the sushi should have been served on my plate at the opposite angle of Justin B who is right handed. this attention to detail is prevalent at other sushi establishments that i've dined at :-/ i dont know, i just left my meal underwhelmed, but i would come back and try the sushi bar experience if i could get reservations since i'm still hopeful that it would be better haha
(3)
Lauren W.
I was able to dine here when a friend made a reservation and then had to go out of town unexpectedly. I love food experiences, but didn't know anything about this restaurant before coming here, except that its hard to get into. What a lovely surprise! The decor is simultaneously elegant and grounding and as soon as you walk in you are treated so very very well. Your water glass is never even half empty, your table is immaculate throughout the 9 courses, and the sushi pairing is GENEROUSLY POURED. The only thing presented to me that I didn't care for was the Uni. I will give anything THREE tries. I had tried Uni twice before, and hated it both times. But, third time's the charm so when our host asked if there was any type of fish we did not like, I kept my mouth shut. I guess if I didn't like the Uni here, I'll never like Uni!! No marks off the 5 star rating for my personal preference. Big points that we were asked if there was anything we didn't like, didn't want, or had allergies/sensitivities to. The sushi rice was so very well seasoned, and each piece of fish was both oh-so-fresh and melt-in-your-mouth delicious. (As in, the fish was so tender it dissolved in your mouth). I particularly remember the ivory salmon and the mackerel being above and beyond any I have ever had. I loved the sea salt and other subtle sauces that brought out the best in each piece of fish. Will definitely come here again, it is well worth the price point.
(5)
Christine L.
Simple. Understated. Fish is the star and Nakazawa does it perfectly. We sat in the dining room for a 5:30 reservation. Extensive sake menu that someone can decipher if you're not familiar. No soy sauce and no rolls. If that's your idea of sushi, this place is not for you. Just fresh pieces of fish, some from Japan, others from the US. You'll get some ginger to clear your palate. And then a refreshing yuzu sorbet and berries with some strong matcha to end the meal. If you want more than the satisfying 20 pieces, you can order more. Worth the $150!
(4)
Yichen C.
I was expecting a 5-star dining experience given how difficult it was to book a seat at this place, but all I got was a 4-star, max. I booked a month in advance, but the sushi bar seats were all gone so I had to settle for a dining room table. It's fine - as long as the food is the same, I don't care where I sit. I also didn't like the fact that a 40 USD pp charge was placed to hold the seats and a 80 USD pp additional charge will be forced for no-shows. Com'on, is this place really that popular? Strong points of this restaurant have been brought up by other reviewers as well. (1) It prepares sushi exactly the way sushi is prepared in fancy sushi-ya in Japan: instead of the classic combination of soy sauce and wasabi (or in the case of most sushi restaurants in this country, fake wasabi), the chef would use sea salt, vinegar, other condiments, etc. to bring out the umami (旨味) of the fish of the highest quality. This allows for the natural scent and taste of fish to fully develop instead of being obscured by the strong flavor of soy sauce. I appreciate the philosophy. (2) The fish used in this restaurant was definitely of the best quality. Two thumbs up. Best tuna, best flounder, best squid, best shrimp...the list goes on. In fact, the preparation method of Sushi Nakazawa only makes sense when the best fish are used. Special highlights: saba, octopus, otoro, aoi (=blue) shrimp. (3) The service was most efficient ever. Having spent time in quite a couple of Asian countries, I'm hardly ever impressed with the quality of service in ANY restaurant in this country. Why? Because usually the servers here are either much less efficient, much less careful, or much less sincere. Some snobbish restaurants in NYC even have servers who are condescending and judgmental (yes, I am talking about Jean Georges). It's a terrible thing to endure a meal at the mercy of capricious servers, and it's an even more terrible thing that you have to tip them for their service - at least 15%. Anyhow, Sushi Nakazawa is a place where I'd give a high rating for service. The servers (especially a Japanese lady in her thirties by the look) live up to my standard because they are focused, efficient, and humble. Kudos. Weaknesses: (1) Ah, anago has so many teeny-tiny bones...I'm a world pro at picking out fish bones with my tongue, and it still took me 2 minutes to clear all the bones from my anago. If you aren't very good at this, the anago piece might be your undoing. Take extra caution if you don't want to end up at the emergency room. (2) Okay I have a major complaint about the CO2 concentration in the restaurant. The restaurant really should work on its ventilation! As I went on a cold day, all the windows and doors were shut, and the restaurant was incredibly crowded. I was suffering from a headache, dizziness and nausea because of the high concentration of carbon dioxide. Take caution - you might end up at the emergency room for a different reason than a stuck fish bone, after all. (3) I didn't like the smoked dishes. I just don't think smoking a top-quality piece of fish in pretty much the same way you prepare smoked salmon is a good idea. Just give me the original Japanese method, please :) (4) Dessert was so-so. I wasn't very impressed with it so I wouldn't recommend getting the dessert at this place.
(4)
Cat C.
Recently opened Sushi restaurant and after reading all the reviews, a must try as I am an Omakase sushi fan... The fish was very fresh, tender and for the most part good flavor, but for the price tag, hype and hassle, I won't be rushing back... Most places that offer Omakase provide a sashimi platter and/or sides, this place was literally one piece of sushi at a time. Food The pieces of sushi were quite small relative to what you get at other sushi restaurants. One can stuff the whole piece in their mouth, chew and swallow. The chef serves you 20 pieces, which sounds like a lot and think one would get full on it, but because the pieces are so small, wasn't that filling as one would think. Service The owner came by a few times to ask how things were going, but that's about it. I was drinking hot water and the person only came back one to refill it until I kept asking. The head chef was nice, but only spoke to you when you asked a question. The rest of the chefs at the sushi bar had their heads down, worked and not a peep out of them. There were a few instances where the management was bickering amongst themselves between the sushi bar area and the dining area. If there is a disagreement, they should go to a place where no one can see them. Overall... Don't get me wrong, the sushi here was fresh, good quality, but not worth the price tag they put on it. If I could choose 3.5 stars, I would... Reservations are made 30 days in advance online. A new date thirty days away opens at midnight each night. Reservations for the sushi bar are for "two people" only... no more, no less... no singles, or three or more. Although I did see a single diner at the sushi bar when I was there. Omakase at the sushi bar costs $150. Omakase at the table costs $120. "A $50 NON-REFUNDABLE FEE WILL BE CHARGED WITHIN 24 HOURS OF MAKING YOUR RESERVATION. THE FEE WILL BE DEDUCTED FROM YOUR CHECK ONCE YOUR RESERVATION IS COMPLETED. AN ADDITIONAL $100 PER PERSON IS CHARGED FOR NO SHOWS" - email from Nakazawa. That is $50 per seat.
(3)
Eddie T.
Omakase Review Food:3.5 Service:4.5 Value:4..0 Overall:3.75 New high class Omakase joint in the city... Featuring Nakazawa-San from Jiro Dreams of Sushi fame, as Jiro's apprentice. 12 seat sushi bar Dining room Reservations are made 30 days in advance online. A new date thirty days away opens at midnight each night. Reservations for the sushi bar are for "two people" only... no more, no less... no singles, or three or more. Although I did see a single diner at the sushi bar when I was there. Omakase at the sushi bar costs $150. Omakase at the table costs $120. "A $50 NON-REFUNDABLE FEE WILL BE CHARGED WITHIN 24 HOURS OF MAKING YOUR RESERVATION. THE FEE WILL BE DEDUCTED FROM YOUR CHECK ONCE YOUR RESERVATION IS COMPLETED. AN ADDITIONAL $100 PER PERSON IS CHARGED FOR NO SHOWS" - email from Nakazawa. That is $50 per seat. We scored four seats (reserving two sets of two seats) on a Friday night. We got there on time, and had to wait for the diners from the 5:00 seating to vacate the premises. *The sushi bar seats are comfy, but very close together. It's difficult to get in and out of your seat, and you'll need a push from the maitre d' every time you get back in. Service is excellent. From maitre d' to all of the waiters and sushi chefs. Nakazawa-san is very entertaining. He'll converse and joke with you the whole time you are at the sushi bar. We paid $1080 total for four Omakase's at the sushi bar, a $200 bottle of sake, a bottle of sparkling water, three beers, tax, and tip. Eighteen nigiri, Tamago, and sorbet for dessert. Of the eighteen pieces, I'll say six were very good to excellent. Nine were average to good. I did not like three of the pieces, two were overcooked, and one had a strange sourness to it. All of the pieces were very very fresh. There was not even a hint of fish on my fingers after the meal. Here are some cons from dining at Nakazawa: - The shrimp was overcooked. - The mantis shrimp was overcooked. - There was a fly buzzing around the sushi bar. - There were filth flies buzzing around the sushi bar. All in all, I'd give Nakazawa 3.5-4.0 stars. For the price tag, every piece should be good or better IMHO. I'm an Omakase snob, having dined at 20+ of the "4.0-4.5 star" Omakase joints in the city. Don't rate a place five stars just because you paid a lot for it. IMO, better are Ichimura @ $160, and Tanoshi @ $60. I might come back, but no rush. --------------------- Omakase tips - Rice should be body temperature - so do not complain about rice being too hot - Fish should be room temperature - so do not complain if the chef used the torch to get the fish to room temperature. Also this is why some places put their fish in a wood or metal box sans refrigeration - Eat with your hands or chopsticks. Either method is fine. But try to eat it in one bite, never putting any back on your plate. I try to flip the nigiri so the fish side hits my tongue and taste buds first. It makes a difference. - The nigiri should fall apart once it hits your mouth, that why the rice is sometimes loose. *Reason to eat nigiri with your hands. - Eat each piece as soon as it is served. Fresh from the chef's hand to your mouth! That's why most Omakase places serve one piece at a time. - Soy sauce should be applied to the fish. At most Omakase's now, the chefs brush it on. If you are given soy sauce, do not dunk your rice into it. - Do not rub wooden chopsticks together. - Omakase's usually offer around ten nigiri and a hand roll, and can range in price from $45 to $100+. Of course some places serve more and charge more. ($500 for Masa) - If you're complaining that Omakase costs too much or doesn't fill you up, maybe it's not for you. Go to Key Food and pick up two trays of their sushi for $15. And don't forget the soy sauce packets.
(4)
Jackie L.
Sushi Nakazawa is top tier. Not only the best sushi I have had in my life, but really a whole different category from all other fish. I don't think any other sushi will ever taste the same. The service was also impeccable. The servers were attentive without being overbearing, and explained each dish to us as they were served. We sat in the dining room, which I thoroughly enjoyed. It has a calming ambiance. The fish appears simple but actually involves complex flavors that can be a pleasant surprise. Overall, a wonderful experience, and I look forward to coming back in the future. I loved the Coho salmon, the sea scallop, sea bass, butterfish, and the eel was to die for. The bluefin tuna tasted like they just caught it this morning. Amazing.
(5)
Greg L.
Great experience. Great food. Chef Nakazawa is really down to earth and pleasant. A must NYC experience
(5)
Angelito C.
Unforgettable Japanese experience in NYC! After watching "Jiro Dream of Sushi," I was excited to visit Chef Nakazawa in order to get a taste of the sushi skills he acquired as an apprentice from Jiro Ono ( who many consider the best sushi chef in the world). Chef Nakazawa did not disappoint. First, reservations are TOUGH to get. I would recommend checking Open Table at midnight to book a month ahead because reservations are usually booked for the full month. Second, get the BAR SEATING. The experience of chef Nakazawa preparing and serving your sushi in front of you is an experience you won't forget. My date sat right across from him! You really will get to appreciate the art of Sushi much more after seeing him prepare your 20 course meal. You will also appreciate his professional yet amusing down to earth personality, he will really make you feel comfortable in a generally upscale atmosphere.Third, it is ok to take pictures, but don't forget to just enjoy watching chef Nakazawa and the other sushi chefs. All of them come nothing short of perfect when it comes to sushi making and working collectively as a team. They all bring in the authentic Japanese restaurant experience , such as the greetings/farewells to guests. Aside from the chef experience, the sushi is worth every dollar that you spend. It comes from different parts of the world and the quality of every piece surpassed every sushi that I have ever tasted. My favorite dish is the tuna, which consists of 3 different pieces from lean to fatty. The rice, seasonings, and seaweed compliments the fish perfectly. This has been the best sushi experience I have ever had and I recommend everyone to try this restaurant out while it is still fairly new in NYC before it becomes harder than it already is to get reservations. Perfect for a date, perfect for sushi enthusiasts, perfect for sushi first timers, perfect for any occasion. YOU WILL NOT FORGET THE EXPERIENCE.
(5)
ev k.
One word: AMAZING! Definitely must have the 21 piece omakase at the sushi bar where Chef Nakazawa prepares every perfect piece with careful craftmanship and an infectious smile. Each piece of sushi has a very distinct, unique flavor profile, no two are the same, but not only that, the sequence in which the pieces are served is perfectly orchestrated. And the Tamago might just be one of life's mysteries to me because the texture, taste, and consistency is perfection!
(5)
Amanda W.
This review is for a dining room seating: I would give 5-stars for the sake tasting - I actually said at one point during the tastings "I think I've never had sake before" The service left a lot to be desired. I understand that sushi bar dining is quick and dirty, but we figured in the dining room we might get high-end restaurant dining room service. But everything was rushed. We had a pre-dinner drink that we had just received when the first course came, not giving us time to finish it. Then the sake tastings were just stacked up as they kept stacking up the courses. It would have been nice if they had allowed us to at least finish the drinks that go with the course before piling on the next. It was probably our shortest dinner of this kind, clocking in at just about 1.5 hours (and we ordered an extra course). We would have liked to linger over the food and drink a bit more. Waitstaff seemed less than enthusiastic about the food they were serving. The sushi was, of course, delicious, but nothing mind-blowing. There were a lot of different types of mackerel and firmer types of fish. The eel was a standout and a few others... but overall not as orgasmic as some other high end sushi meals I've had over the years. Maybe it would have been a better experience at the sushi bar...
(3)
Brian K.
NO SOY SAUCE Waiters provide great service. Not the reason people eat there. Food is good. Not worth 250 a person. Omakase is so over hyped. Order what you want! Can't understand the chef. Although he seems like a nice guy but so is everybody. Not worth 250 a person. That's crazy money to eat. If you have a reservation, take the 50 dollar non refundable deposit as a loss. Went to chipotle after and ate a burrito.
(2)
Joodie T.
Found an open table reservation for two on a Sunday at 5 pm a month ahead of time and pounced! Super lucky and the last reservation open for a whiles. We arrived late but the staff was still kind enough to set us. Sake selection was amazinnng and I would recommend the sake pairing unless you are polarized to one sake in particular. No entree menu, it's omakase or the highway but c'mon, who is going to say no to 20 pieces of sushi? And oh my, that sushi. Some of the best quality fish and seafood I've had the pleasure of tasting. Thank god the chopsticks slowed me down a little or else I'd eat the plate. Some pieces that really took the cake were the scallop which was the best quality scallop I have ever laid eyes on. Im pretty sure I gripped the seat a little while eating it because that place was too classy for me to stand up and clap. Exciting fish selection such as barrel fish, flying fish!, ginjo, salmon from two parts of the US, uni from Japan with truffle salt which is by the way the only way I will be taking my uni from now on, slightly toasted clam, bonito!, a really gigantic shrimp from Guatemala that puts anything forest gump caught to shame, tuna from North Carolina.... Oh me oh my. And after you've been pummeled with those flavor bombs, yuzu sorbet to cleanse your palette. Wiping the tear from your eye because it's over is optional. No wonder reservations are insanely hard to come by.
(5)
Karen N.
We finally got the chance to answer the question, "What can be so different and so special about eating sushi?!" Well, imagine you spent your whole life only eating raw steak (tartare) -- somewhat cold and tasteless, but for the few mix-ins, right? And then suddenly you discover you can eat steak cooked in butter. Well, last night we discovered that, what we used to think was great sushi was really just cold, firm, and tasteless (unless rolled up and/or masked with accompaniments). Was Sushi Nakazawa really so special, or just by comparison? Probably the latter. Certainly, the food was very delicious and there were some definite stand-outs, but it was by no means anything more than that. I've had plenty of better meals. We enjoyed the tasting menu and being able to sample one piece of each kind of fish and preparation. Most pieces were served room temperature or warm and had a glaze meant to enhance the flavor of the fish. Note: unlike many other sushi restaurants, there was no sashimi and no rolls. Also, unlike other sushi restaurants, no fish was served just unadulterated on a bed of rice. I wish S.N. had given us a menu so we could follow along and keep track of what we were eating; that would have been fun (and would have helped us later, when they told us we could ask for pieces a la carte). We did the sake pairing which was just as much fun as sampling the sushi and accounted for 50% of the experience. I did the $40 and my husband did the $70 one. He supposedly got the better quality sakes (though we both agreed his did not taste so much superior) and he also got 7 pourings to my 5. We honestly would not have wanted any more than that, as we both got pretty drunk. The dining room was a bit noisy and it was hard to hear the sommelier's explanations. The service was "fine," but nothing special. I wish someone had come around early on to explain to us what to expect. Instead, after about a 10-minute wait, the food just started showing up. I was sorry we hadn't snagged a seat at the sushi bar, as it looked more interactive and fun. I wish more sushi restaurants put some effort into making their fish actually somewhat flavorful (and I don't mean by just disguising the fish in rolls); then restaurant experiences like this wouldn't have to be, by default, an occasional special, unique (and expensive) treat.
(4)
Jonathan W.
That was ridiculous. I love traditional omakase dining and this was the best I've had. Was lucky enough to get seats at the bar in front of Nakazawa. He's lively and easy to laugh (especially if you're gawking at the food like a weirdo). When asked where he smoked the fish, he replied "at home. I used to smoke it on the roof... but the fire department didn't like it." Adorable. We were served about 20 pieces, each of which was amazing. The care taken in each of the pieces was impressive. Little touches like Japanese mustard, ginger, and salt and pepper make the bites unique while highlighting the fish and rice. I may have had individual pieces of sushi at other restaurants that were better, but nothing matched the array of consistently outstanding sushi that we were served. I also enjoyed the pacing. The meal lasted about 1:40 and we never felt rushed or bored. The sake pairing is also a great deal (6 sakes for $40). Service has a western feel - efficient but not overbearing. Overall, it managed to exceed my expectations. It might be expensive, but at the bar you're getting dinner and a show.
(5)
Asuka N.
After hearing the hype about Nakazawa (and hearing about how hard he toiled to get his tamago right), my fiancee and I decided we had to come here. Getting a seat at the sushi bar is darn near impossible to do, so we ended up here on a double date in the recently-opened dining room in the back. It's not huge, but it's large enough to accommodate a decent number of parties of 2 and 4, so you should be able to get a seat here. The service is pretty top-notch, with your water glass being avidly refilled, and your plates being replaced pretty quickly after you've finished your pieces. While the description of each piece by the waiter is pretty spot-on (as well as the pronunciation), it's a bit odd of them to say everything is sourced locally or is imported from Japan...and then serve us uni from Santa Barbara and fish that comes off the waters of Alaska. Perhaps more of a brain fart on their part, but a bit of a misstep in describing the fish. I do like the drinks menu; aside from a solid wine selection, there is a decent assortment of crafts from the U.S., as well as some specialty Japanese beers that aren't your typical (e.g. Kirin, Sapporo). I ended up going with an Japanese-brewed IPA that had a very nice, warm finish to it without being too hoppy. As for the sushi - for the most part, it was delicious, although from a technique standpoint, a couple pieces fell apart on me in my hands - maybe the price you pay for not having it made right in front of you. That said, the fish quality overall was delicious. I'd highlight the various salmons we had here, which were all fatty and flavorful, in particular the white salmon piece we had as an extra at the end. One cannot forget the tamago either, which is definitely Nakazawa's specialty and is by far the best piece of tamago I've had at any sushi restaurant so far. The anago served alongside the tamago was very delicious as well, and the tuna pieces (both bluefin and the toro) were phenomenal as well. That said, a couple pieces stuck out as being unremarkable, particularly for an omakase course - where every piece counts. The bigeye was a bit too chewy for my liking, with a coarse flavor as well. In all, I'd definitely come back again for a meal. That said, I feel like Nakazawa is at the forefront of a new wave of upscale sushi restaurants in NYC that will do a very good job with omakase sushi meals, but are a shade under the best joints in town (for me, my favorites would be Azabu, 15 East, and Ichimura). For the value, I probably would take the dining room seating as well - hard to argue with saving 20% on the price of omakase for not having a front-row seat...although who knows? Maybe it really is just that much better if you get a front-row seat.
(4)
Zi C.
Can I just die now? There's nothing in this world left that could make my mouth this happy again. Okay maybe I'm exaggerating, but the experience was no less than insanely amazing. From the attentive and polite staff, to of course our star, chef Nakazawa.. Everything was perfect. The guy's also incredibly jolly and has an infectious laugh. You can really see that he loves what he does. Go.
(5)
Jinny B.
Chef Nakazawa is serious about his sushi! The place is small, but the tables are spread out so it feels very spacious. It's the "experience" above all that keeps this place buzzing. My friends and I decided to go without the sushi/saki pairings and opted for the standard tasting. We chose a bottle of saki instead and I think it worked out to be less expensive as well. It sounds like a lot of food, (about 8 courses), but I definitely could've ate at least 6 more pieces! I loved about half of the sushi; especially the sushi from Japan and the tuna selection. The salmon was also amazing and probably my favorite! I wasn't too crazy about the mackerel and recommend asking for something else if you're not a big mackerel fan. If there's anything you don't like, the chef will select a different type of fish to replace what's on his menu but you need to address that before the dining experience begins. Dinner took us about 2 hours, but can go longer if you choose further additions to the already fixed menu. Overall, this is any sushi lovers dream...!
(4)
Stephanie C.
I love the atmosphere at the chef's table. Chef Nakazawa joked around with us, politely answered our questions and he was always smiling. Some people thought there was too little rice in the sushi compared to Sushi Yasuda but I thought there was just the right amount. Except for the shrimp, that one needs a little more rice. My least favorite piece was the cutlass fish. I don't think mine was cut perfectly because I did get a little of the white part (stretchy muscle thing?) from the fish. Also I thought the octopus was too chewy. Though I really loved the scallop, my friend thought it was a tad spicy, maybe they need to kick this down a notch. The uni is from Santa Barbara and is sweet just like I remembered. Sadly I did not like the tomago, mine was a little dark on top cause they broke mine so he had to make me a new one, which he probably wasn't going to serve. Overall I really enjoyed this place and apparently so does David Chang and Aziz Ansari who was there last night. In terms of sake, I didn't like the Kaori, it was too light for my taste but I really enjoyed this other one that apparently has lily undertones. There's only one bathroom, not sure why because the place isn't that small. Two of the apprentices are not Japanese which I thought was interesting. How does he train them when they don't really speak Japanese or English? I just noticed this because they spoke Fuzhounese when they were cleaning up.
(4)
Sani B.
Unbelievably disappointing. This is yet another unnecessarily over-hyped place in Manhattan. The omakase is fine but not exceptional by any stretch of the imagination. Sasabune on the UES is much, much better. A truly "meh" experience.
(2)
E W.
Overall: pure & elegant sushi dining experience. Felt more like an art exhibit than a meal. Food/Drink: We had the omakase, which was numerous (10?) individual dishes served several pieces at a time. Each dish was plain, pure white ceramic with the sushi (never more than 3 pieces) arranged and presented in detail, down to the location the fish was harvested from. Textures and flavors were clean and neat - no frills. Very impressed with the attention to detail and dedication to purity. Service: A little stiff, but elegant and attentive while not overly so. Atmosphere: Crisp and quiet. Lots of blacks and whites in the decor, with clean straight lines and tastefully no-frills. Again, the focus is on purity and the sushi. Outside our table conversation you could hear a pin drop for much of the meal.
(4)
Justina L.
We had the sushi and the sake pairing. I recommend the sake pairing if you really want an adventure. I've been to several fine dining restaurants and those with a Michelin star. I would have to say that Sushi Nakazawa puts all those restaurants to SHAME. That says a lot! Here's why: Service - We got the FIRST time slot for the restaurant and was greeted automatically with asking to hang our bags and coats. I had such difficulty taking mine off since my layers were on top of my bag and got stuck. I felt so embarrassed but they showed no judgement and instead offered to help me. They showed so much patience. Following that, they assist you on EVERYTHING, and I won't go into details about that so it'll allow new people to be surprised about it. What was amazing about the staff was the amount of knowledge they had about Japan, the fish Nakazawa was prepping, the location of where each fish was coming from...and etc. I was able to get all my food questions answered by them. Truly amazing. As they waited for their moment to serve us, I could tell they were amazed with Nakazawa's work. Each of them were always watching us and watching Nakazawa do his work. True professional serving job. Nakazawa - Let me tell you something...this guy is absolutely amazing! I LOVED how he tried to talk to us even with his limited english. I looooved how he laughed and smiled all the time. I was trying to take a selfie with me and him in the background because I was shy to ask him for a picture. He saw that, and then asked if i wanted a picture. He was soo welcoming and nice about it! I would often forget to take pictures of my sushi, and he would laugh and suggest to take the picture of the food from the person's next to me. hahaha. I loved that he wasn't shy about our want for taking pictures of the food. I wanted to remember how it looked like as well as the names and location of the food. He told us the sushi and where it was. He was so enjoyable to be around. He also complimented his right hand men! He told us to thank that guy for massaging the octopus. I thought it was sooooooo awesome he did that. It was like a celebrity singer asking us to applaud for their band. Nakazawa has the personality and skills as a top chef. He also recommended us some other sushi places in the bay area of california. That was pretty cool. hehe Food - The seafood melts in your mouth. I had no idea seafood could even do that. It was like eating really good Kobe beef but seafood style. He had sardines in his menu, and i was just amazed that it can even be made into such great sushi. The sake pairing was worth it to me. I don't even know if I could look at seafood and sushi the same anymore now that I know how great it can really be. Seating - I booked this exactly 30 days in advance at 9:00 PM PST. I suggest practicing booking your reservation. I would go on the website 2 days in advance just to see how the booking system was like. I'm glad I did that because it made snatching a seat on the day I wanted easy! We got to seat on the left side and got to see how the sushi chefs worked. It was so amazing. Overall, if you enjoy sushi or seafood or even cooking art or want to be amazed, you should definitely come here. I enjoyed every little bit, and it is rare that I give any restaurant a 5 star, but man, Sushi Nakazawa deserved it all because they Aced everything that I felt was important or needed to be 5 stars! They exceeded my expectations! Oh! AND!! they even are willing to give you a list of the sushi and sake they presented that day. That made me happy!!!!
(5)
Rob C.
**Skip to the bottom for a notable mistake by a chef** My wife and I love sushi. I've been to Japan and had great sushi there and have been looking for a place to really show my wife the range of flavor you can get from masterfully prepared fish. Sushi Nakazawa hit the nail on the head. In my experience, places like Blue Ribbon and their Omakase are very, very good, but Nakazawa edges them out a bit. If you're expecting an austere atmosphere like Jiro's restaurant (Nakazawa's former mentor), this is not the place. This is definitely a trendy sushi bar designed for well-to-do NYC guests: marble sushi bar, white/black design, large staff. That said, the focus is really the food, not the location, and the food is excellent. The best sushi I've had in a decade. The staff, especially the head chef and the captain, were top-tier professionals. My wife and I sat at the sushi bar and had the Omakase + regular sake pairing. I could write about the fantastic 20 pieces of sushi for an hour, but if you really want an interesting and delicious experience, just know that this is the place. Many of the pieces are flown directly from Japan. For my money, I think the one mackerel piece was probably the best; it had the melts-in-your-mouth quality that is hard to find outside Japan. With the two Omakase courses ($150/ea), two sake pairings ($40/ea), tax, and 20% tip, the total was around $520 for two people, so this is damn expensive. Attire: It was our anniversary so my wife and I wore a dress and a suit, respectively, and we were by far the most formally dressed. Nice jeans and a collared or button up shirt would be fine for a guy. No shorts or t-shirts, though I doubt the staff would ever turn you away. **The mistake: While the chefs were excellent and very pleasant, the second-from-the-left chef when we went (9/21 5pm) dropped his towel in the trash bin, then picked it up and continued to use it to wipe his board and whatnot. BUT, the trash bin is where all of the shells and discarded shrimp were going, so I wasn't particularly bothered by this. It's probably quite clean. Still, he didn't think anyone saw, but I did.
(5)
Dustin A.
We're not worthy! We're not worthy!
(5)
M S.
On point. Sat at the sushi bar and it was a delight. Great atmosphere and better sushi. Very good deal with the sake tasting. Staff was incredible. Very knowledgable and attentive without being intrusive.
(5)
Scott L.
Overall, the best sushi I've had in NY. I admit I haven't been to all of the top places, but definitely liked this much better than Sasabune. Best items: Spanish mackerel (normally don't like mackerel because of the fishiness, but this was nice and buttery) Scallops - ordered 2 more because it was so good Uni - extremely fresh and tasty We had the $40 sake pairing, which turned out to be really pleasant. For this price, you get 5 sakes, which were apportioned appropriately.
(5)
An S.
Best sushi I've had in NYC. This place really takes sushi seriously and I love it!
(5)
Nhu T.
I think this place has potential to be better, especially with the 150 dollar price tag. There were some amazing pieces here, which I am going to highlight and some pieces that were questionable. Wine list was great and my white wine went well with the omakase. Rice was PERFECT. The ratio of sushi to fish was perfect. The vinegar flavor was subtle, not overpowering. Rice was compact perfectly aka you can pick it up without it breaking, yet it easily separates in your mouth. Out of the 20 pieces we had from the omakase (we also ordered extra of every other fish they had too) Top three 1.Scallop: best i ever had. The yuzu paired so well with the freshness of the scallop. The texture was amazing as well 2.Triggerfish with liver on top: i never had this fish before and wow this was great. Texture was buttery and the liver add more depth. It was flavorful and gave me my 2nd wow moment 3. Egg Custard (tamago): simply amazing. Smooth, moist and sweet. These top three were the best pieces I ever had of its kind. Honorable Mentions: butterfish, ebi,chutoro w/ japanese mustard and yellowtail (buri) Worst three: 1. Lean Tuna (akami): too many fibers on it. This was a pretty bad cut of akami... The fibrous texture from the cut ruined the taste for me (see my picture) since I was distracted by how chewy it was rather than focusing on the taste 2. Otoro: same problem as the akami. We had a really bad cut. More fiber than fatty. This was probably the worst cut I had for otoro. Otoro usually has an abundance of fish oil when you bite into it, but this one lacked the oil. Instead of the standard fat to fish meat ratio, this otoro had too much fiber, so the ratio was more like fat:fish meat: fiber (being in its own category) 3. Salmon Duo: pretty meh about this. Smoked salmon hinders the taste of fresh salmon. Different technique, but one i did not enjoy, especially since we had two salmon pieces in a role. Salmon isn't that great, so for two pieces of it to be in an omakase, it is disappointing since i rather get different and more rarer kinds of fish. The smoked salmon tasted like any other smoked salmon (like the ones you get in your salad), so it definitely wasn't something mind blowing. Other notes: They had two types of uni that day: murasaki and maine. Disappointed that maine was the one included in the omakase for the price (it was definitely fresh and had subtle sweetness, but maine is the cheapest grade of uni, unlike the murasaki or Santa Barbara) My partner thought the cuts were tiny, but i thought it was perfect and was very full at the end. He wasn't so he ordered more. Our bill was $528 with tip and tax for two people. Every other fish not mentioned were pretty standard affairs. Service: People in suits are there for your every need. It was a little awkward at first (I felt like they were watching my every move), but once the other patrons came in, it was better and they sort of just disappear from your mind till you need them. Nakazawa-san explained each and every piece, which was great. He forgot to mention some details such as the yuzu or ginger in certain pieces, but it is okay because he came back and told us. Decor: I actually like the modern decor. Not all sushi place have to be traditional. I would definitely return somewhere down the future and hopefully the selection and cuts can be perfect. I wanted to be mind blown, but left just content. P.S. I haven't watch the movie.
(4)
Jen C.
Do yourself a favor and don't read all the reviews--you're setting yourself up for a little bit disappointment on the experience. By now, Nakazawa is in his groove at his restaurant, and the repeated punchlines have worn its novelty. Go in bare and you will find him rather amusing, but I had already read up and he repeated every goof that the reviews have mentioned. We arrived at 445 for our 5pm reservation, and they will let you in exactly at 5. Very friendly, warm staff that takes your coats and seats you at the leather stools. We were first in line, so we sat at the end of the bar; but have no fear, every seat at the bar has its perks. We watched his assistants prepping and slicing all the fish for the chef, storing them in little fridge drawers ahead of our meal. They worked quietly and diligently. And then, it began. Nakazawa says hello to everyone and makes the nigiri for everyone. He places them on your black plate announcing what it is. (No, he didnt place it according to my left or right handed was, but he did for others). Our green tea was replenished every few sips to maintain warmth. The suits came by to chopstick off any uneaten shrimp tails. The manager stopped by to ask how our meal was. Every suit here was jolly and happy to work at this establishment, which is very refreshing to see. I guess even the workers are starstruck, as they should be-- sushi, when done right, is an art and being alongside a rather jovial chef is wonderful. However, for the price point, you are paying $50 for the celebrity hype and I'd say the meal was worth only $100. The nigiri is small enough that even after stuffing ourselves at Bouley 2 hours before, Nakazawa's omaskase tantalized our taste buds to keep eating. It is just the right quantity. Favorites were the barracuda, scallops, uni. I can't say that all the fish was the absolute best for New York, but it sure as hell is one of the best for those who are used to crappy suburban sushi joints. And yes, the famed egg is wonderful. We loved the ending yuzu sorbet with pomegranate. I wish we got to hear more from the chef, but perhaps it was difficult to translate for him. Pay for regular seating and just walk past him to get a glimpse if thats what you seek--otherwise, pay the surplus to just have him personally make your nigiris. The assistants prep everything else.
(4)
Vicky L.
- first seating, got a nice 20 - 30 minute alone time with Nakazawa.. chatted about california, the movie, fish, how he uses the rooftop to smoke his fish in hay, how long it takes to soften abalone, etc... - definitely still has a ways to go... at one po
(4)
Alex L.
We were finally able to get reservations to sit at the bar, and were definitely looking forward to the experience. I definitely enjoyed the meal, and Chef Nakazawa was very engaging and attentive, noticing noticing all the lefties at the bar, and as such, oriented their pieces appropriately. Every piece came with an explanation, and he was open to questions. After discovering the multitude of uni lovers at the bar that night, he promptly grabbed a book from the back and showed us all the different species of sea urchin, including the one that we consumed that night. Overall, had a great experience.
(4)
Allison S.
Visited 11.15.13 - Dining Room Omakase seating for 2. Food: Good Work Nakazawa. Jiro will be proud of Chef Nakazawa's successful mission to bring his 11 years apprenticeship of "鮨" to the west. I received 20 pieces of impeccable refinement. The perfect cut of every slice of fish. It truly was a concerto-style omakase that was designed to start from a light to heavy palate. I really appreciate how thought out the menu was. When I had the uni piece, I was shocked by the taste of the seaweed. As Jiro would say it was a genuine "Umani" moment. The harmony of the sweet creamy uni to the toasty salty seaweed, it was simply irreplaceable with any other combination. Beverage: We ordered 2 glasses of different variation of Junmai Daijinjo. I am not a sake connoisseur, but my experience was sort of ruined because our drinks were served in pretentious wine glasses (possibly Italian designed). I would have much more enjoyed the full authenticity of my drink out of a sake wooden box. Staff: Thanks guys. You guys were experienced, professional and very nice. An A+ in terms of services found in New York. But ditch the tacky, wrinkly black suitings. Or the management should really consider fitting and buying them matching suits as uniforms. Poor staff. (Side note - the BIG BOSS behind this establishment are Italians, which can explain a lot about the absences Japanese authenticity in the atmosphere) Ambience: This just knocks down my entire experience. I have to first say I am an aesthetic FREAK. I pay for food as much I do for great ambiences. The moment I stepped in I see these tacky Italian designer (possibly, Replica) bar stools and a gaudy huge pot of cherry blossom in the center of room. The dark interior with cheapy dark wooden flooring was not what I was expecting when I think "I am going to eat sushi". Maybe for most patron - this is not important. But this attempt to "elevate" the dining experience was unnecessary and to be honest, just distracting to the true refinement of the food. Towards the end of my dinner, the Italian boss man was actually dining right next to me with his buddies. I think he overheard my table conversation about the cheesy interior and sent some imported Italian sweet champagne to my table. I can respect the complimentary champagne as it shows that he was concerns with my dining experience..but sending anonymous champagne just seemed like a bit disingenuous and awkward. Thanks anyway. Overall: Despite some negative points, the dining experience was unlike any other sushi experiences I've had. From hay-smoked salmon to lean tuna, I was so impressed by how unique each fish tasted, it was a true introduction of "鮨" to me. We ended our meal with the famous tamagoyaki that was the perfect balance of fluffiness, doughiness, denseness, sweet and savory. A true master craftsmanship of sushi. (Sidenote): My dining buddy had not seen the documentary on Jiro Dream of Sushi before the meal. He was able to appreciate the dining on a more genuine perspective going into it blind. If you haven't seen the documentary, I suggested waiting and watch it after the meal!
(4)
Bubble T.
ok so the sardine, medium fatty tuna, fatty tuna and scallop were my fav. I sat at the bar infront of Daisuke he is a very nice guy always asking "do you like it" and how could you say no?! everything is VERY pure it's good so you better go when you don't have a cold so you can truly taste all the flavors i think yuzu is key i was happy
(4)
Julie M.
I am by no means a hardcore sushi fanatic, but I definitely can tell the difference between some fresh-out-of-the-water fish and that tray at the local deli that has been sitting next to that California roll for days. When it comes to nicer sushi spots, there are two types I like to frequent--the pure fish, rice, no gimmicks, spots (like Yasuda) or the more playful and aggressive spots (like Neta or Gari). Nakazawa definitely falls into the former category, as your only choice is the omakase (there is no food menu, only a drink menu), and you are just brought 2 to 3 piece flights of fish+rice all meal long (plus a small dessert). Unlike similar places, it is not just fish with a little wasabi and brushed soy--some of the sparingly used sauces, salts, and other flavor enhancers really added a nice touch to already very fresh and tasty fish. In fact, it is some of that variety that I enjoy from menus like the Gari omakase, but here it is just done with much more of an even artistic hand and with better product. It was just flight after flight of skilled and elegant sushi. When we finished, even though we were full, we revisited a couple favorites and asked for a few new pieces. We figured that sushi this well done isn't on every corner, and we should enjoy the visit. And I guess we were right, because as we were walking out, our waitress mentioned the NYT was publishing their four star review the following day. I guess it'll be much tougher to land a seat for my next visit...
(5)
Lucia T.
decor is horrible. Very unsophisticated for a place that in the west that charges a ton money for food. they skimped on wasabi and didn't refill your ginger dish when you were done with it. Otherwise, sushi is like any other sushi you would get in Tokyo. Next.
(2)
Izabella G.
An amazing experience!!
(5)
Sunny Yang L.
Been here twice, although both times Chef Nakazawa was not at the restaurant. Food is amazing especially considering the price. Scallop is the best I've had in NYC so far, Uni is really good, Smoked salmon/bonito is amazing, shad is amazing, prawns and botan ebi is amazing, what else to say really. Now if only making reservations was easier....
(5)
Shay L.
This place definitely exceeds five stars. I was one of the ones lucky enough to hop on a last minute reservation on OpenTable in the dining room. Definitely would have preferred the sushi bar seating but there weren't any available. The omakase was incredible! Truly exquisite food! Great service and staff definitely knows their sushi! After this meal, I haven't craved sushi since! It doesn't compare to any other sushi place in NYC.
(5)
Liza H.
This was the most awesome dining experience i have had in NYC. The sushi is to die for-it just melts in your mouth. It is hard to think i could eat sushi anywhere else. Just perfection-the chef is amazing, so friendly, i learned so much. everyone should be rushing here
(5)
Brent H.
Good not Great! I was really excited to try this place after reading so many reviews. Expecting the best in sushi that NYC has to offer. Two or three pieces were great and everything else we had was just good, not amazing. The only piece that wasn't good was the Uni (Sea Urchin) that is from Maine. Maine Uni is blander than West Coast Uni so it wasn't what I'm use to. We did the premium sake tasting and that was fantastic. My wife and I both agreed that our best Sushi restaurants in San Diego can compete and beat the NYC experience. And I didn't want this outcome since I was spending top $$ for this but hey, I can't complain since I live in an area of abundant great Sushi. I also noticed that most of the five star reviews are from Manhattan Yelpers so perhaps their point of reference is limited to only NYC sushi. Oh well, perhaps that one day trip to Tokyo will finally bring us to Sushi Nirvana.
(3)
Virginia R.
NO NO NO. SAVE YOUR MONEY. NOT WORTH THE HYPE. I'D RATHER GIVE MY $400 TO THE MTA. Instead, go to Ushiwakamaru, Sushi Azabu or Ichimura at Brushstroke. My man and I live around the corner and have been dying to eat here for awhile and on Thanksgiving Eve, we decided to take the plunge. Well, we would rather drown than spend another $400 here again. The scene: That's exactly what it is. Don't expect to feel comfortable or at ease in this pretentious, black and white restaurant that looks like a bathroom. The chairs are so ridiculously uncomfortable and clunky. There's no music and no charm. It feels very sterile and unwelcoming. Not Japanese at all (FYI I spent my childhood in Tsukuba, Japan). The service: Very professional and well coordinated, all were wearing suits. It seemed to be choreographed. Everyone was attentive and helpful with the awkward chairs, helping people maneuver their way in and out of the sushi bar. Despite the attentive service, we had notified the servers that I had a shellfish allergy. Therefore, there were going to be two special plates made for me, amidst the 20 pieces of sushi. And about halfway through the omakase, we saw the female server pick up our next round of plates and look at the food expeditor as if something were wrong. He shrugged his shoulders and she continued to deliver my guy the same non-shellfish plate I received. Epic Fail. Toward the end of the meal, when my guy realized he never received any of the shrimp dishes that the others at the bar were served, he asked the female waitress and she firmly replied, "I did give it to you and you ate it!" Then he fired back, "I would remember eating a live shrimp." She left and another server told us they would take care of it and bring him the shrimp. At this point, we just wanted to leave because things were really uncomfortable and the food was unimpressive. The fish to rice ratio was off and they were torching fish left and right because it wasn't fresh. The female server was either embarrassed or angry because she never came back and we were never issued an apology or a drink comp. There are so many high quality, fantastic restaurants in this city that are eager for your business. Sushi Nakazawa doesn't cut it. By far, it was my biggest disappointment of 2014.
(1)
James H.
Unfortunately I can't give this place higher than 5 stars. What a great experience eating here with my fiance last week! We had a 9pm reservation and were seated immediately in the main dining room. The decor of the room is very classy - minimal, black and white colored. The service is impeccable, your water and/or drinks are refilled immediately, the servers explain the pieces you are eating clearly, and of course the most important aspect - the sushi! - is fresh and delicious. most of the pieces come with a flavorful sauce or other topping hidden in the rice, but they are all fantastic. It's quite pricey for the omakase, and that's before the optional sake pairing. But a meal like this isn't something you do once a week, and we thought it was well worth the cost. I'm sure that eating at the sushi bar is an altogether different experience watching the pieces prepared, but I don't feel like you lose much of anything by sitting in the main room. I noticed some other Yelpers saying they left here feeling hungry... I'm not sure how large their appetite is, but we left quite satisfied with the amount we ate.
(5)
Frank B.
Was good, but expected better. Sushi was fresh but I can't say it was majorly different than most other decent sushi spots in nyc. I will likely go again, perhaps it'll be better next time around but am not in a rush to. Given the hype, glad I tried it and got it out of the way.
(3)
Allen A.
I want my $200 back! I would see me and my buddy are a bit of sushi connoisseurs. We've tried many of the 'top' sushi spots in NYC and many Omakases. We went to Nakazawa with high expectations with all the hype of a Jhiro trained sushi master. The place was beautiful and staff wonderful and courteous. The sushi was just sub par. Especially at that price. The rice to fish ratio was off (heavy on the rice). The fish just did not taste that great or fresh compared to other high end spots. The wassail and uzu level was way higher than it should have been mostly overpowering the taste of the fish. At what point they slapped a live shrimp down in front of us joking that this was the next piece. Some may find that funny. I found it gross and un-appetizing and below a level of decorum you'd expect at a high end establishment. Lastly we watched as one of the chefs prepped for the evening by pre-slicing various kinds of fish all coming from the same box. That's just something I'd only expect to see at an average sushi restaurant but not a high end $200 pp place. Ultimately it was an utter disappointment. Surprised to see so many '5 stars'. There are much better places at that price.
(2)
Evan K.
Nakazawa gets 4 stars for quality, presentation and ambiance, but it's definitely not the best. We've done all the NYC sushi spots (Masa, Yasuda, sasabune, Gari, neta, nobu, etx) and it's great quality and interesting omakase but it just wasn't mind-blowing. After 9 courses of 20 pieces we couldn't even choose one course to reorder at the end... And we were really trying. You can do better for the money at Neta or Shoku.
(4)
P C.
Wow, way over hyped and it's likely due to the brilliant marketing, exclusivity and limitation of bar seating. But I've been to plenty of upscale japanese restaurants incl Sushi Gari, Sugiyama, Sushi Seki, Ushiwakamaru, etc, This was the most expensive, hardest to get reservations, as such, had the highest expectations. But alas, it failed to meet even the most basic requirements such as a decent roasted seaweed, it was bland, if not bitter, and chewey, very similar to supermarket seaweed. When I had the toro handroll, I had to tear it off as if eating a beef jerky stick, then proceed to chew the stringy stale seaweed, which you'll taste more than the toro. Considering seaweed is a cornerstone ingredient of sushi making, you'd think they'd have higher quality - Sushi Seki knows good seaweed (toasted, crispy, and a lightly seasoned). Ok, enough about the seaweed, the sushi was good, but not amazing. The fact that 3 or 4 pieces were 'smoked' was a bit of a let down. It's really hard to judge smoked sushi bc its well...smoked. I mean I guess it was good smoked sushi, but still I want my sushi raw and melt-in-your-mouth fresh, not smoked and cured like lox that I can get from the deli. Service was good, except that it felt like 3 or 4 waitstaff were hovering over you at any second. It's too good to a fault (if that makes sense) Ambiance, I guess this is what confused me the most, there was almost no buffer between you and the chefs, it felt very busy and cramped. This is hard to explain unless ur actually there, the chefs in front of you are not just preparing your meal, but the rest of the dining room, so there's dishes and plates clanking back and forth constantly throughout your entire meal. It felt like I was literally sitting inside a kitchen seeing stacks of plates being shuffled back and forth. Not relaxing at all, most other restaurants serve the sushi on a wooden tray, not hard loud ceramic plates. This must be a result of the 'western' influence of the co-owner. The entire restaurant had a 'modern' or very 'soho' feel to it, not the authentic japanese sushi restaurant feel i.e. you'll find super high leather square bar stools, while they comfortable, not for eating at a bar. It was very uncomfortable to move in, u were elbow to elbow with the other guests. Lastly, the Tamago was very 'bread-like' more than egg-custard like. The brown top is the crust and given I'm not a crust type of guy, this utterly disappointing as well. Would highly NOT recommend, especially not for $150 pp Sorry. I'd rather go back to Shimizu ($50pp) or Sushi of Gari (~$110/pp) Overall - 2.8 out of 5.000 Food - 3.5 Service 4.0 Ambiance - 2.0 Price -2.0
(3)
Young K.
twice within 4-5 weeks... october 2013 and november 2013. every 3 to 4 weeks, we splurge beyond usual daily joints. first time was at the bar for two.... great but something was lacking. Fun experience at the bar but they need to work on it to be a fulfilling experience. the sushi needed to be bigger for me. the decor felt empty and too modern to be a japanese Restau of authenticity. NYC has interesting modern japanese decor but here felt empty and small at the same time. I was expecting an old school japanese ambiance. The sake pairing was generous. At $250 per head tho, it felt too Jiro hyped but willing to pay for experience. second time was at a table in the back for four.... i brought a Cardiologist buddy from Chicago and initially I wanted to cancel but there is a cancellation fee... sake pairing was same selection but the Pour was very miniscual and not worth the money especially with 4 people. Should have bottled. Fish selection was also less diverse and the size felt smaller ... no mantis shrimp, no butterfish... Again, I needed bigger american cuts. At $250 per head times 4 people.... the hype felt even bigger ripp!!! the horror is that at the price, they also need better settings. Although glassware is very decent with Spiegelau, It feels like ikea furniture at a take out joint trying to copy Eleven Madison especially in the back tables. SO Don't sit in the back!!! November 2013 will be my last trip for awhile if not indefinitely. After my second trip, the restaurant lost its consistency to me and is actually boring to sit in the back. Service is good but not exceptional... the owner needs to take everyone to eleven madison to experience service; where the wine pairing never sees the bottom of its glass and the cocktails taste like nectars from heaven. THE FOOD IS GOOD. especially the sea urchin is to die for alongside the chu toro and their special large shrimp (not the mantis shrimp). Have a shrimp and 2 unis after the omakase to top off dinner and it feels more fulfilled. my favorite is their shrimp cooked in broth especially because of its uniqueness even after everybody makes an ebi. maybe give a shot at least once at the Bar. Japanese??? Have the sashimi at Aburiya!
(2)
Brian L.
Although the price is very reasonable for the number of pieces you get, I came away underwhelmed by Sushi Nakazawa's omakase. Although there were some very good pieces, a large number of the twenty or so pieces I could have done without. The service is nice but was also a bit stuffy with waiters and suits and ties. I prefer a sushi joint that is much more relaxing. One major disappointing feature of Sushi Nakazawa is that if you are still hungry after your omakase they do not carry a full menu of all types of fish. You can other re-order one of the pieces served during your omakase or they have two to three other pieces that you may order. If you are like me and just want another chutoro or otoro, you are out of luck at Nakazawa. Not a bad option but don't kill yourself trying to land a reservation here. I much prefer the omakase at ushiwakamaru.
(3)
Ann N.
Booked months in advance to get seats by the bar. My boyfriend and I are big sushi fans and we've been to some really great spots in Tokyo. That said this is top notch sushi that deserves the price tag. The skill with which it's made is inspiring, ingredients are fresh, and really.. it's very very good. I will never look at sushi the same way again. And yes the famous egg (tamago) dish is very good. :) This isn't an every day kind of place for sure (well I guess for the 1% out there), but if you have the chance (and money), I highly recommend giving this place a shot over Per Se or the other exorbitantly priced restaurants out there. This place serves one thing only but serves it really really well - sushi.
(5)
AnAppleaDay A.
The $40 sake pairing was a great offer to go with all the uber fresh sushi. The reservation process was a pain. Make sure to hit refresh at 12midnight on your OT app (that's how I got my 7:15pm reservation on a Saturday night! at the sushi bar) I did this on and off for about a month before I got a reservation. The only thing I did not like was the Tamago, funny, since it was one of the highlight on the food porn/documentary. I was still hungry at the end of the meal, you can order a la cart after. We got more uni and they were very fresh and tasty (3 kinds: Main, California, and Japan) the ones from California were the best. don't bother going if your reservation is at the dining room, it is not worth it.
(4)
Will S.
Good yes. Worth $175 with tip and no drinks? Not for me. I really enjoyed about 1/3rd of the servings but the remaining 2/3rd ranged from good to not so much
(3)
L L.
Best omakase in NYC. The tamago is so unique and definitely worth all the praise. Chef Nakazawa is super friendly and makes the dining experience so much fun. I've been there a few times now so he remembers what my habits are (ie. not a fan of mackarel, likes taking pictures of my food, etc.) and will joke around about it. Having the omakase at the bar is part of the wonderful experience, so don't try to book a table in the restaurant just because it's easier to get a reservation. Chef Nakazawa only serves the sushi bar and the rest of his team serves the restaurant.
(5)
Jonathan E.
This is a whole other level of sushi that is reminiscent of that first incredible Tokyo sushi experience. Your night starts off with the best piece of salmon you'll ever have, the elusive ivory king salmon, and ends with a piece of tamago that not only makes the chef cry but will make you cry as well when you realize you will never be able to eat another piece of tamago again unless you happen to get lucky and have another reservation here or a select few restaurants in Tokyo. In between those transcendent bites are a number of other amazing sushi pieces including a perfect Japanese sardine, melt in your mouth Maine scallop and luscious barrel fish. The sake pairings were perfect. I do not recommend going here if you're not sitting at the sushi bar as it takes away from the experience and the care that was taken for preparation of the sushi for bar diners was considerably different from table diners. My only gripe was the choice to serve Santa Barbara sea urchin over Japanese. We had a piece and hand roll of the Japanese variety as add-ons after the omakase was finished and there was no comparison. Hoping that my next experience here will live up to the high bar set by the first.
(5)
Stan P.
Would Chef Jiro approve? I am not sure.... When we walked into the restaurant, it felt more like an American/Western-style restaurant. For some reason, I was expecting more of a Japanese-style decor. All managers and waitstaff were dressed up in black suits - a bit strange for a sushi restaurant. One of the sushi chefs at the sushi counter were not from Japan - he told us he is from Mexico. I expected an upscale Japanese sushi restaurant to have all Japanese sushi chefs. The non-Japanese chef actually did a lot of fish cutting. Not that I will be able to taste the difference, but I would have expected Chef Nakazawa to cut the fish and made the sushi. For those diners that did not sit at the sushi counter, they would get sushi made by the two other sous-sushi chefs. The sushi generally was fresh. Read reviews about the mantis shrimp but didn't get that - only got cooked shrimp, which was just so-so. Some of the highlights include scallop, shima aji, Uni. Chef Nakazawa was very friendly and liked cracking jokes. We were served a slice of honey cantaloupe as dessert. It was very fresh; guess chef wanted to stray away from Chef Jiro's no dessert policy. At the end, a bunch of customers for the next seating arrived and had to wait right behind the sushi counter. Wish they had less tight seating times. IMHO, the experience at Brushstroke felt more authentic and less rushed.
(3)
Michael L.
I won't spend time reviewing the food as all the reviews are spot on. It's incredible, as a benchmark, been to many of the top places in NY (not Masa thou). I really enjoy the different flavor profiles which are explored. If I could have deducted a 1/2 a point, I would have for service. I decided to go with the Special Sake tasting. When visiting other restaurants of this level, requests for information have never been rejected. It's probably expected. I asked for a list of the sake which was served and was answered with a "I'll see what I can do", the list never materialized. I'll go back for the food, but if Sushi Nakazawa wants to meet the expectations of people willing to spend 400+ on dinner for 2 the small stuff counts and the cost to doing these things are minimal.
(5)
Daniel K.
Anybody who knows me will say that I am not a sushi guy. I've had a lifelong struggle with seafood in general, and had never been to a restaurant that showed me exactly what I was missing. Until I came to Sushi Nakazawa. I came at the invitation of a friend who had managed to land a reservation for two at the Chef's bar. The experience was enlightening. The explosion of flavor and complexity of a seemingly simple dish blew my mind. I'm sold. I'm a fan. This was worth every cent.
(5)
Lynn C.
My boyfriend was obsessed with Jiro Dreams of Sushi, so he was very on top of getting reservations at Jiro's apprentice's new NYC spot. What a wonderful dining experience! We were seated at the bar and got to experience the highly skilled and very friendly Chef Nakazawa. After hearing about the locally sourced seafood and seeing how it's carefully prepared just for you, Nakazawa set a new high standard of how sushi should be served and eaten.
(5)
Victoria F.
Alessandro and Nakazawa have ruined me forever! The sushi literally melts in your mouth and the salt, oh the salt from Wales is simply divine. You cannot miss this and I would have paid way more that the 150! Thank you V
(5)
Thompson L.
We wanted our first day as a married couple to be special, so instead of flying to Tokyo for sushi, we made a reservation at Sushi Nakazawa. The reservation system is a bit elusive, with only 10 bar seats-- more likely than not you will be sitting at a table out of sight of the famed Jiro Ono apprentice. We got lucky though and got to sit right in front! =) The atmosphere is inviting. There was classical music playing in the background (albeit a little loud), modern decor with a granite counter top, even the swivel bar stools had leather arms and a back. The spacing between diners was great--- hands down the most comfortable sushi bar experience I've ever had. Nakazawa-san is in a league of his own. He has this magnetic personality that you would not expect from a high end sushi chef. Most NYC sushi chefs are grumpy-- I don't mind since I respect their craft and their food-- but Nakazawa-san's laugh is intoxicating and he has a really good sense of humor. His English is also surprisingly good. I'm not sure if its a result of his time spent in Seattle but we were able to have a coherent conversation and you could tell he was enjoying the interaction and not annoyed by it. Love it. There is no menu. It's $150/pp Omakase all the way. There is a long drink menu but I recommend just going with the $40 sake pairing. You get 6 glasses of sake with 12? (I lost count because I ended up ordering 5 or 6 pieces on top) pieces of Nigiri and a Toro handroll for $190 before tax/tip. Each additional piece of Nigiri cost about $8/piece. Expected, so no sticker shock here. The Sushi is great! I've written so much about the experience it's hard not to write about the Sushi. I started out with two pieces of Alaskan Wild Salmon, One smoked one not smoked. I was expecting these a little further down the line with the usual white fish first but it made no difference. You'll notice that he chooses quite a few Northwest fish for his lineup. WA Geoduck, Alaskan King Salmon, etc. Then came the Chard, Mackarel, Hamachi, etc etc etc. The pieces that really stand out are the smoked and pickled pieces. It's all technique here fellas-- the flavors and textures are complex so you'll end up sitting there trying to compare it to something you've had before. I couldn't put my finger on some of them and I just love that feeling of experiencing something new. The scallop is such a crowd pleaser-- a little sea salt on top, some citrus and a little poof in your face jalapeno burn with the delicate crunch of fresh scallop. yum yum. The toro, uni is what you expect-- ridiculously good although he does not crack the uni open from the shell anymore. The meal was perfect. I even bumped into Alex, the owner on our way out. He was personable and took a picture for us outside the restaurant. If you can swing it-- I highly recommend you give Nakazawa a try!
(5)
Elin J.
This restaurant is great and the quality of the food is outstanding. I had to make reservation months ahead to be able to get one, and that built up my expectations about this restaurant so much. I also saw the documentary about the restaurant that explains the whole concept, and the chef Nakazawa is in the movie as well so it was interesting to actually see him in real life. The restaurant was living up to my expectations, but I love to eat my sushi with soy sauce even if I know that you should not do that at this restaurant because the quality of the fish is the highest possible and the soy sauce overpowers the taste of the fish. The staff was not happy about serving me sauce soy and I actually had to ask them several times to get it, and they made a big deal about it and made me feel uncomfortable, and they even said "you make the chef cry", which was not necessary at all because the customers should be their biggest concern and priority. I really enjoyed this place and the food, quality and atmosphere was great, but I do think it is a little bit overrated. My favorite sushi place in the city is called Sushi of Gari, and I was comparing this restaurant to it and I thought this restaurant was going to make Sushi of Gari look like armatures, but I actually like Sushi of Gari more than Sushi Nakazawa.
(4)
Samantha M.
Fish was fresh and delicious, staff was attentive and professional, and Chef Nakazawa was friendly and easy to chat with, cracking jokes and making us all laugh. Amazing experience!
(5)
Food S.
Sushi Nakazawa was maybe the best sushi I have ever had, and I eat a lot of sushi, including in Japan...maybe ever. Every piece was an event and amazing. We went for an extra 5 pieces beyond the 20 piece omakase, and it was definitely worth it. The premium sake pairing with each course is also a must. A great meal! Go in with your eyes open and your wallet fat...$625 including tip for 2 ppl.
(5)
Kevin C.
Very attentive staff, great decor. However, sushi was not mind blowing for the price of 120 at table / 150 at bar. Went because of the documentary Jiro dreams of japan. There were some amazing pieces, but overall experience was good but not great. A contributing factor to my rating is the tiny size of the sushi. I left the place feeling hungry and robbed. The tuna, mackerel, shrimp and uni were my favorite. The rest were not so memorable.
(3)
Ed S.
Service was excellent. Sake pairing was great. However, the sushi while good, was a bit of a let down. Esp for the price and wait to get a table here. The omakase is the only way to go. I suspect they will get better the longer they are open. Def worth the visit esp if you are a fan of the movie and sushi lover. But temper your expectations somewhat.
(4)
Sharad K.
There's little I can say here that hasn't been said before. Eating at Sushi Nakazawa was a unique experience that I'd highly recommend. I was lucky to come here with a friend the day that the New York Times review was published. Since then, it has been impossible to book a seat. If you're lucky enough to get in, you'll have a great time. At $40, the sake pairing is a steal.
(5)
Daniel F.
PLEASE NOTE - This is a review from the TABLE (not bar) Finally made it to the number 1 new rated restaurant in NYC from 2013. As noted above I could only get a reservation at a table and not the bar (note: for omakase, always sit at the sushi bar if you have the option - you are getting sushi from the master sushi chef). Being at a table had its downsides - my sushi was not prepared by the master chef (the egg guy from Jiro), but one of his apprentices; however, the fish and menu is the same. So lets first talk details. Price: $120 for 20 pieces of sushi at a sushi restaurant located in the West Village (expensive rent). This is great value. If you have a problem with this price, go look up how much highend omakase costs in Tokyo or even Masa in NYC. Secondly wait staff. The place is very attentive, Your water glass will never be empty, and you will never wait long between courses. Professional. Everything you can ask for at a set menu restaurant. now lets get to the food (note: I left out some of the prep details for each piece) 1) Channel salmon : Underwelming, too much rice not much flavor D 2) Sock eye salmon - Alaskan / smoked : Good quality and nice but wanted fresh salmon B 3) Scallop. : My first WOW. Best scallop sushi ever A+ 4) Giant clam : great flavor and texture, well prepared A 5) Trigger Fish with liver: Unique, fun texture B+ 6) Pompano: ehh, way too much vinegar in rice- only tasted vinegar C- 7) Flounder: Fish had no flavor, c'mon F 8) 7 day aged horse mackerel : Yes! I'm back. Superb A+ 9) Herring : fine, nothing special, the herring at russ and daughters is better C 10) Amber Shrimp - Guatemala: really about the giant shrimp, fun but not unique B- 11) Squid with shiso - Didn't taste the squid. Shiso was too strong C- 12) Yellowtail - Elegant, well done B+ 13) Bonito - soft and nice but i have had much better bonito B- 14) Blue fin tuna - boston - fine, nothing special B- 15) Blue fin tune / soy marinated - marinate did nothing except take away flavor C+ 16) Blue fin toro - Clap. Clap Clap. Excellent A 17) Uni / sea urchin w/truffle salt - standing ovation. like a 15 second symphony in the mouth A++ 18) Salmon row / Alaska - i love salmon roe. it was nice but i have had much better B 19) Sea eel - well done, great texture A- 20) Egg custard - now i get why jiro was so hard on you A+ So as you can see there were some out of this world pieces of nigori but some where I was disappointed. Overall it was a great meal, but with all the grand slam reviews I was expected to be wowed 20 times. I look forward to sitting at the sushi bar one day.
(4)
Ruby L.
sushi nakazawa was such a sweet omakase dining experience. when i first stepped in i was a little confused as to why there were men in black suits around chef nakazawa tending to the customers. they were so attentive to the crowd. it is definitely hard to get a reservations but is worth the wait. each sushi crafted by nakazawa melts in your mouth. nakazawa made me fall in love with mackerel (i absolutely love eating chutoro). it was such a memorable dining experience because nakazawa interacts with everyone and makes sure everyone is happy and content with their meals. try to get seats at the bar, don't sit inside, its better to see and talk to nakazawa as he makes your food. you come out with a happy stomach and not feeling bloated at all
(4)
Christine W.
Experience was amazing!! Best sushi I've had in NYC. Yasuda was my favorite but after experiencing the omakase at Nakazawa, Yasuda is now a close second. My favorites were the butter fish, big clam, mantis shrimp and the liver fish topped with foie gras. Will not disappoint for the buck.
(5)
Ken W.
Is it fair to dock a star for not having been able to try the fresh uni and the mantis shrimp? Not as if anyone else is offering either. But what about not being able to 'get' half of the sake pairings? And my partner's piece of fatty tuna that looked more like bacon? Still, it seems that so much was so good, that this would be unfair. Without the weight of expectation, what we did get, including incredible abalone and creamy live scallop might surely earn enough for a full five stars. The blue shrimp, cooked just before serving, was surely excellent, sweet, and perfect. Indeed, I felt more welcome (and somewhat entertained) by the chef and his team than I have at many other places I have given 5 stars to. And yet, and yet- the experience remains incomplete somehow. I somehow think that the chef would be very happy to keep upping his game and give me the opportunity to come back again when all is even better than before. If you are a true aficionado of sushi, you won't need my recommendation to come here. Nakazawa's sushi is capable of speaking to you in whatever tongues you wish to hear (or eat with). If you like sushi but aren't on a quest to plop the most delicious morsels of fatty tuna and skilfully seasoned rice into your mouth as often as you can, then it's possible you might be a bit disappointed, if nothing by the price for what you get (especially if you are the kind of person who thinks that you should get a bottle of soy sauce at this kind of sushi place). That being said, I consider the price fair. As I alluded to earlier, I would recommend avoid the sake tasting and finding another option to pair alchohol with the sushi.
(4)
John G.
I take the Yelp translations literally, and five stars in English apparently means, "Woohoo! As good as it gets!" In that sense, this place deserves five stars. I've only ever had seamlessweb sushi prior to this dining experience so any comparison is worthless. However, I am fairly certain that, for me at least and my unrefined palate, this is as good as it gets. I cannot imagine what better sushi would be. Everything was perfectly executed. The service could be a shade better (it was better at Aquavit) but I can't point to any particular injustice so perhaps it's merely in my head. Interestingly enough, for someone who has only ever had low-end sushi (if there is such a thing), the most striking difference in the rice. Without a doubt I could've identified Nakazawa rice in a blind taste test against seamlessweb sushi. It's more washed, with more vinegar and the rice is rarely served plain. There is no soy sauce so most of the sushi comes prepared with something already in it, a variety of spices and seasonings. The green tea was proper sencha, steeped to the appropriate length. As for the freshness of the fish - my co-worker who went on a fishing expedition 90 miles off the coast of Long Island for bigeye tuna said he could not taste the difference between the Nakazawa fish and the one-hour old tuna.
(5)
Guillermo K.
One of my favorite restaurant dining experiences in New York.
(5)
Annie G.
From the moment we walked in to the moment we left everything was absolutely amazing . Not your regular sushi restaurant with washed wood! It's very sleek and modern. I also realized that all the servers were dressed in black which I thought was nice. Some of our high lights in our dinner where smoked hay salmon, Maine scallop, skip jack, ikura and uni. Dessert was a little too sweet for me (berry sorbet). A totally different approach to sushi and we loved it .
(5)
Lloyd H.
Had a great meal here. I found the fish pieces to be a bit on the smaller side, but the overall quality was great. Absolutely loved the uni served. If you ever consider getting some wine to go along w/ your food, I would recommend the sake pairing, which is an additional $40 a person and you get to sample 6 glasses of sake from various parts of Japan. It's overall a much better experience than your usual wine, although they do seem to have an expansive wine list. The reservation itself was a bit tricky and could've been better. Had to call, because the online system didn't seem to ever work for me. They did seem to allow walk-ins pending on seating availability, so try at your own risk. =) Enjoy.
(4)
Khloe K.
One of the best sushi dining experiences of my life! Make your reservations 30 days in advance on open table or call them. Make it for the sushi bar to experience the 20 course nigiri omakase prepared by Nakazawa who is so darn cute and friendly. There are only 3 seatings and i ended up getting the last one at 9:30pm even though i was online by midnite 30 days in advance. People are crazy! lol. Get the sake pairing, its totally worth it and complemented the meal perfectly. Fantastic service and the best sushi of my life, i was truly in heaven!
(5)
Edward D.
Booked a month in advance for the sushi bar. Decent sushi, entertaining chef, and overall great selection of sushi. Would hoped to have a more customized experience, but this was good. I liked the sake pairing and the introduction of each fish, so that added to the experience!
(4)
Shirley L.
Definitely worth going but just keep in mind that it might not be enough food even after 20 pieces (especially for guys). Not exactly sure what options there are for add ons. But the experience is worth every penny of the price you pay.
(5)
Michele D.
Just simply amazing . So impressed from our Omakase to the very attentive service. Only problem its going to be impossible to get another reservation. Worth the wait !
(5)
Suzie C.
Very good sushi. Chef Nakazwa is very friendly and he tell us sitting at the bar where the fish is from. But I felt a little strange as if I am dining at Benihana Sushi version, because Chef Nakazawa runs the show as an employed chef in accordance with the strict schedule. No communication showed his own personality. Sushi is good, but considering how difficult to make a reservation here and the cost, I would enjoy eating Sushi more at a sushi counter of Yasuda or Kura. Because it is so popular, it is worthwhile to come once, but maybe not twice.
(4)
J.A. C.
We were unable to get a reservation for the bar so we went with the reservation for the main dining room. When we walked in, there was a bit of a wait so they comped us a glass of champagne each, which was really appreciated. Nakazawa-san, though obviously busy with the bar, still greeted us. We were recently in Japan and honestly, I think the sushi here was on par with the best sushi we had there. Our meal was exquisite, and we could not resist the option to have a few more pieces each after the standard omakase was over. We will definitely go back if we have the chance.
(5)
Borgna F.
Unfortunately, Sushi Nakazawa does not live up to the expectations that one would expect from a disciple of the legendary Jiro. Before I discuss the most important element, the sushi, I think the decor is worth mentioning: it has no soul or character, and can best be described as "airport chic." Additionally the lighting in the back room was so dim that I found myself squinting at my sushi and often I did not like what I saw. The service was pleasant and professional and all of the servers were well informed and courteous. Onto the sushi: my main critique would be the poor quality of the fish, which is perhaps the most fundamental element of any sushi experience. Instead, the fish presented was sub-par and the ratio between the rice and fish was heavy on the rice. Additionally, the presentation was sloppy and the fish often had jagged edges and looked as if it were sliced with a serrated blade. I was even presented with a piece of salmon which had a visible hole in it! The best course of the meal, flavor wise, was the uni and salmon roe, although the nori wrapping was so carelessly done that the edges were jagged that the pieces resulting from it were misshapen blobs. Finally the chef chose to serve a cubed piece of honeydew melon as a dessert, which would have been a nice except that the melon was mealy and unripe. Sushi is a kind of food that is defined by an extreme attention to detail and precision combining a few key elements that transform these simple ingredients into a transcendent experience. Chef Nakazawa appears to have forgotten the basic principals he learned from Jiro. Ultimately, the experience was underwhelming and disappointing. It is unacceptable to charge 120 dollars to be served such sloppily prepared sushi. In short, don't bother.
(2)
L. Y.
5 Stars for first class service, the ambiance of an intimate affair, outstanding sake pairing, and of course - the mindblowing edomae sushi! Was here with the hubby on Tuesday evening for dinner with 8 other patrons (most were fellow Jiro's-dream-of-sushi cult members), 6 nights after it opened and let me tell you - within first five minutes, I was already impressed with how seamlessly the service was run (unlike many other first week openings we've checked out over the years). As soon as we stepped in, we were warmly welcomed to our seats right in front of Daisuke-san, and next thing you know, our sushi and sake feast began... Highlights of the evenings include the enthusiastic introduction of approx 4-5 different sake pairings curated by our sommelier, Mr. Maurizio de Rosa himself; the perfectly paced presentation of sushi - all 23 pieces of them and non-repeating. At least half are flown in from Japan, and a couple were so fresh they were alive - the humongous Maine sea scallop that Chef Nakazawa shucked right in front of us, and the mantis prawn shrimp he let crawl around in front of our plates :-) These two sushi were probably the most surprising in flavor and texture - the mantis prawn shrimp tasted so sweet and tender, while the scallop bounced on my tongue and was slightly crunchy - completely unexpected! Our entire evening was spent chatting and laughing with like-minded sushi lovers, snapping non-stop photos of Daisuke-san and his amazing works of art, and also getting to know Chef himself and how he's taken to NYC so far... he was sweet and humble, we really enjoyed meeting him. More than 2 hours later, we walked out of this little sushi heaven fully satisfied and looking forward to our next visit - if we are lucky enough to snap a reservation so soon! Keep up the great work Chef and Mr. de Rosa - you should be very proud of yourselves!! Well done!!
(5)
Nazira L.
We went to Sushi Nakazawa on Jan.7th. The food was delicious and the whole experience was just great. Here are two tips that others gave me and were really useful: 1. Start trying to make your reservation at 12 am (not 12:05 am as stated on the restaurant's site); 2. The sushi bar is L-shaped. On the short side of the L there are 3 seats and on the long side there are 7 seats. If you consider the first seat on the short side as seat 1, try to get seats 5 and 6 or 7 and 8. Seats 6 and 7 are in front of Chef Nakazawa. Avoid seats 9 and 10 (at the end of the long side) as they are located in front of the computer were the staff gets the checks. Also, there is where the waiters wait for the sushi plates they are going to take to the tables in the back. I was celebrating a special anniversary, so I called and asked if it was possible to request seats in front of Chef Nakazawa. I was told that if I arrived early, I would get the seats. I got there at 6:20 pm (for my 7:15 pm reservation), spoke to the very nice hostess and she told me I would get the seats I wanted (5 and 6). We ate the same thing that Aaron F. (his review has the drawing of the sushi bar) did. Everything was delicious, but my favorites were the smoked salmon, the sea eel and the mackerel. Chef Nakazawa is very friendly. Actually, everyone at Sushi Nakazawa is friendly and polite. Getting a reservation might be difficult, but don't give up. You won't regret it.
(5)
Anna R.
Not worth the $ at all. Did the Sushi Omakase and was greatly disppointed. Not only did the rice fall apart but none of the fish choices were exciting and they didn't listen at all when I told them what my favorites were to make sure I got at least 2 of them. Pieces were small and I must say didn't taste that fresh. After 20 sushi pieces at $150 they said, that's it. If you want more please order a la carte. Excuse me? The pieces were small, the presentation was bland. Basically you got 6-7 rectangular white plates of 2 or 3 sushi pieces at a time. No decoration - nothing. Decor is not how you would imaging a sushi place. Black, dark, cold, not welcoming. You're much better of going to Sushi Seki, 15 East, Azabu! Rice quality is great, fish quality is to die for! Won't return for sure. And I am a Sushi lover. My favorite places are Soto, Neta where they at least give you also some other food on the side for the same price. All of the restaurants above mentioned are the same price point as Nakazawa but a million times better.
(2)
Brian D.
OK, Stayed up late and netflixed Jiro dreams of Sushi the night before. Needless to say was very excited. Mistake number one, as with any real sushi bar, try not to reserve at a table. hasty decision but we were anxious to get in and the place has been a zoo since it opened. Sat at a table in the back, felt like an Italian restaurant, but nice, a bit dark.... We did the Omakase, think it cost a buck 40 to start. Sushi came out on rectangular plates two at a time. Solid fish, traditional, but nothing over the top. Was missing Ushi most of the time, which is not uncommon for me. Still high quality stuff but you really have to sit at the bar. Good service throughout. Strange booze selection, no Japanese beer, I would rather drink PBR with sushi than say Coney Island Pils or whateverthefuck it was, Mistake 2. Will be back at the bar in front of nakazawa-san when I get the urge to blow my money. Note: That was not a knock against PBR
(3)
Rahul S.
I was super excited to try this place when I heard about it, being a big fan of the movie (and of Japanese food in general). It certainly didn't disappoint. The fish was incredible, as was the rice underneath. The service was also some of the best I've ever experienced in the city, with the waiter telling us everything about the meal, including preparation, and finished dishes being quickly and silently cleared away. My sake glass was also quickly refilled. I really only have two small issues to bring up to people who are thinking about eating here: 1) The dining room is very quiet, and seems even more so when you look at the more brightly lit sushi bar, with everyone bantering with the sushi chefs and laughing away. I felt kinda left out :-( 2) If you're a big eater like me, expect to walk out wanting more food. 20+ pieces of fish (and the egg at the end) wasn't nearly enough for me. I went to a food cart and paid $6 to stuff my face with rice and chicken, while pondering if Nakazawa was worth 40 times the price (with booze and tip). It was; I'll go back.
(5)
Oscar L.
Nakasawa is maybe the best sushi bar in the world today. I been to Jiro, misutani, Massa, sushi ok, urozawa etc. this is special. From the rice, the sake and sake sommelier, the chairs, music and the staff. It's not so stuffy like most sushi bars @ this level. Mauricio the owner is a great host! Loves it. Be back soon
(5)
Irina M.
Let me be unambiguously clear: This is the best sushi I've had in NYC. It was obvious how much thought went into every single bite. Only a master could bring out so many different subtle flavors in even the varieties of seafood that one would not normally consider the most exciting (e.g., mackerel or shrimp). The uni and the two toro nigiri were to die for. I don't know what they do to the smoked varieties they use, but the technique was flawless and managed to avoid the overly salty flavors of their brethren. Yes, we had seen the movie like most people who currently come here, but restaurants/chefs associated with movies can turn into gimmicks. Not so in this case. They take food seriously, and they will make you feel special. Yasuda and all the others can pack up, it's over.
(5)
Gary K.
Are you kidding? Pre cut sushi, blasted with butane and brushed with a pastry brush and served right to left like a cafeteria. Oops, I forgot, sprinkle with salt and serve. This place has the most mundane sushi. New Yorkers, you are better than this. Two stars only because the service is first rate. Should be, a staff of 11 for 50 customers, it should be and was. I seriously am perplexed by the hype for the sushi chef and food. In fact chef Nakazawa said he was bored. He is right. He is bored. Want a great sushi experience, go to Cagen in lower east side. Go to Yasuda, or Gari or even Seiki. Don't go here, take the $150 and buy Apple stock. Never again. This restaurant doesn't have a kitchen, that's a good thing as it should be converted to a unique yogurt emporium and could be in about five hours. Diners beware, this place is not worth the time you are placed on hold to obtain a reservation.
(2)
jeanette l.
Like many others I have been to the top omakase's on both coasts including the Far East coast and sh-t - nakazawa does it RIGHT! Delicious and worth every penny. Don't be stingy and get the sake pairing.
(5)
Jen S.
Simply, amazing! Hands down, best sushi I've ever had in NYC! We were lucky enough to get a reservation at the sushi bar and watching Chef Nakazawa making sushi in front of us! The fish was so fresh, sweet and creamy, I was in sushi heaven! I would definitely go back when I have the money to splurge!
(5)
Dan M.
Fantastic sushi omakase course! Eating at the bar with Nakazawa personally serving the sushi was a great treat and wonderfully fun experience. The sushi lives up to the billing.
(5)
Jing Y.
I was expecting a phenomenal sushi experience given what I've seen in the documentary. While the meal was good and there were a few pieces that I thought were stellar, the overall omakase experience fell short of expectations. The service was extremely attentive and I'm glad I got to try it but I wouldn't go back given the price of the meal.
(4)
Joe L.
Nakazawa-san, I owe you a lengthier review, but right now, looking at these pictures makes me hungry again. I just want to post these pictures so everyone else can enjoy (visually) the first class meal that I just had here. You are truly a master in your own right.
(5)
Kristina K.
Like the movie promised, Sushi Nakazawa is a place worthy of the most vivid and spectacular of sushi dreams. After being made famous by the documentary Jiro Dreams of Sushi (which is about the professional life of Japanese national treasure chef and his cuisine), SN was opened by the highly trained apprentice and, understandably, has been popular ever since. The 21-course chef's tasting menu comes at a premium in terms of cost and reservation availability but, not surprisingly, is worth every penny. First of all, the fish freshness is remarkable and subtle in terms of flavors present in each succulent bite. Further, great care is exercised about every detail including the handedness of the diner for purposes of sequential nigiri placement and the physical size of the visitor (slightly bigger pieces for the over 6' crowd). Like any proper sushi establishment, diners are not offered soy sauce and wasabi as both ingredients are already added to the chef's specification for each perfect bite. While the beverage menu is extensive and one could be happy with many choices, we splurged for the highest level saki pairing. Oh wow!! The complexity and flavor of the saki was absolutely divine and I am now forever ruined for this s & s combination. Sushi Nakazawa is truly a must for sushi lovers and those seeking a remarkable experience.
(5)
Bo Y.
By far the most refined sushi I have ever had. Nakazawa takes sushi to another level, the upper echelon of fine dining. Some call it a work of art, some may cry, I personally dream of Nakazawa. Make reservations online at the first of every month so you can get the sushi bar and have dinner under Nakazawa's jovial personality along with his 4 sous chefs. The 20 course omakase dinner was served in waves, starting with the lighter, white fishies and gradually ending with uni, unagi, and of course the egg. I'm not a fan of egg sushi but his egg was like a cake, seriously. The flavors are so complex and yet so simple. Yea it's one of those mind boggling phenomenas. I ate fish I didn't even know existed. The bite sizes were a calculated perfection. The rice was just above room temperature to balance the fish at just below room temperature. Symphony in my mouth. $120 omakase with sake pairing at $60 or $95. I will definitely return soon.
(5)
Jessica C.
The ambience here is beautiful- you're essentially sitting in a well appointed west village living room. The service is impeccable, as to be expected with the white table cloth setup and the respective price tag. The standouts from the omakase are the uni (so fresh! uni should be refreshing, like a cucumber cocktail), as well as the lychee sorbet dessert. The mackerel selections were fishy and the famed tam ago left a lot to be desired- it was slightly wimpy, limpy, and just generally unimpressive. Champagne was my choice of drink to accompany the meal and it was effervescent and dry- a great palate cleanser after each course.
(3)
欣
the sushi definitley worth 5 stars，but i have to wait a long time to get the next plate. the leechi icecream is delicious.
(4)
Ben L.
Really. REALLY. REALLY. GOOD. Holy mother of god was this meal good. Like.... on the verge of an orgasm good. Okay so I had the fortune of dining at the counter and got to witness all of the theater of having Nakazawa serve and prepare everything right in front of me. He's surprisingly interactive and will joke around with customers - he'll even point out if you're doing something wrong without sounding condescending. It was almost hypnotizing watch Nakazawa and his staff at work with surgical precision. Service overall, as expected, was top notch. So everything we had was fantastic. That said, a couple of pieces I've had elsewhere that was better or I would've preferred just a repeat of something else. First the Tomago I think is a little over-hyped - it's good but certainly not the most memorable. I would say the same about the Unagi. Now for the highlights - crab roll with innards and spot prawn with caviar were incredible. Both are usually varieties of sushi I con't much care for, but these were amazing. The trio of tuna was amazing - including the best toro I've ever had. The trio of mackerel was also incredible. These mini flights were awesome because you get to try three unique presentations of the same fish side by side. Sea bass with cherry blossom powder was insanely good and truly unique. The highlight for me though was the uni - I had both a piece from Maine and one from Japan. SO GOOD I WANT TO CRY THINKING ABOUT IT. I could go on, but the point is he does the expected pieces extremely well, and will serve you stuff you've never had before and it will blow your mind. When everything was said and done the meal cost me $220. A steep price to pay, but as a special occasion or once in a life time sort of deal it's not the worst. If you somehow get the chance to make a reservation take it and try to ignore the fact you might have to take out a second mortgage to pay for it.
(5)
Ruoqi Z.
We came with great expectations and left with just a tad disappointment. We had the omakase at the table. I especially love how the seaweed sheets are baked to a perfect crispness and flavor. I love the temperature of the sushi rice and how fresh the ingredients were. The famous tamago did not disappoint. Two or three pieces of sushi were served each round and I am pretty full towards the end. We ordered an extra round of Uni ( from Hokkaido) is sweet and flavorful. The blue shrimp sushi could have a little more flavor though. Nakazawa is great, but it isn't significantly better than the other great sushi restaurants ( Azabu, Kura and such) that I have tried so far.
(4)
Sarah T.
Chef Nakazawa (of Jiro Dreams of Sushi fame) delivers a delicious food experience that delights the palate as much as the accompanying senses of sight and smell. Sit at the sushi bar and prepare to be entertained, tastefully (both literally and figuratively).
(5)
Steph H.
what can you say about this place other than amazing. Chef Nakazawa was comical, and my father and i had a great time watching him and his team prepare our meal. each piece was like a little piece of art. sit at the bar, have the sake, enjoy the experience.
(5)
Jenn K.
Nakazawa, of Jiro Dreams of Sushi fame. Was the tamago as good as the movie sells it yes? Yes, yes, a thousand times yes. He somehow infused the tamago with red bean flavor, and it was perfectly custard-y-fluffy and just the most interesting, wonderful piece of tamago I've ever had. Nakazawa himself is also definitely a character - he made sure we all knew what we were eating, pronouncing it in English, and laughing once we puzzled through his accent and realized what he was saying, pulling up pictures of pomfret fish on his Galaxy tablet and being like this! this is pomfret fish! and cackling merrily as he snapped off the heads of the live prawns and saying sayonara, and introducing that piece as the sayonara shrimp. The thing is, you're definitely coming here for the name. Most of the prep work is done by the sous chefs, and the finishing touches by Nakazawa. Granted, the sous chefs are all quite excellent, but you're paying a premium for Nakazawa's name and his craft, not just his skill at laying the final piece of fish atop sushi. His treatment of whitefish is excellent, I really did like the aji / mackerel, scallop, amberjack and trigger fish, and the o-toro and uni were as expected - mindblowing. The smoked salmon I found a little too heavy, (although I think it was in comparison to the slightly more elegant umami of the bonito) and the second piece of o-toro (which we ordered a la carte) was definitely not on the same level as the first one. I also felt his rice was seasoned a little too judiciously with the vinegar - the texture was great - but in the beginning, at points, the rice seemed to overpower the fish. Definitely enjoyed the handroll, and the mixed berry sorbet at the finale was actually fairly delicious. Would I recommend Nakazawa? Yes, if only to say that you've eaten at one of the pinnacles of sushi in NYC or even the United States, and to put it on as a foodie stamp. It really is a great, wonderful experience, and the preparation of the fish is still excellent, even if its not solely by Nakazawa. (The Chinese sous-chef is super nice, and almost a little trolly). The atmosphere is a little stuffy (if you sit at the bar, there ain't no way you're getting in/out of that chair without some help), and for that reason alone, I'd prefer somewhere else. In the end, it's really about where you feel like putting your money - Nakazawa is in line with the price at your other high end sushi temples in the city, and yes, is quite good. However, if I'm going to drop the money, I'm more of a fan of the calmer, warmer atmosphere at some of the other places in the city.
(4)
Mary P.
I received the pleasure of dining here, and I'm very lucky I did. Chef Nakazawa not only creates beautiful pieces of sushi, but he is incredibly friendly and playful. While not all pieces were to my liking, his tamago (what he is famous for) is wonderfully delicate. Savory and sweet all at once. All in all, I did enjoy the omakase. Nothing was bad, some were okay, the rest were great!
(5)
Ignacio C.
Clearly this restaurant is overrated. The sushi was just ok and the prices are very very high. Nothing like sushi yakuza.
(1)
Leonard L.
Lets be honest. Sushi Nakazawa.. worth it? Yessirrr Is it hard to get a reservation? Only if quick fingers isn't part of your repertoire. I've been talking about this place since it opened in 2013 and with good reason - Jiro's apprentice ( youtube.com/watch?v=I1UD… ) . Chef Daisuke Nakazawa bring a light hearted atmosphere to what would be only known as the greatest omakase in the United States. As the SO and i came in 15 mins earlier, we waited till the previous party vacated the premises then had been seated at seats 1 & 2. I'll admit that we hoped for the mid bar section but after tonight, our seating was absolutely perfect. To craft and hone an art worthy of sharing with the world is a blessing. To make that a reality is even better. Nakazawa proved that with practice, perfection is obtainable. A twenty-one course omakse was in store but first thing is first.. beverages. "S0" order a nigori by the glass named Murai that was sweeter than most and had a viscosity similar to milk. I ordered the "Jokigen" by the bottle which was the class of Junmai Ginjo. Both suited our palate with a heavy emphasis on taste. I won't even go into all 21 courses ( pieces) because there's only a few you need to know. Cherry Salmon from Hokkaido - One of the best if not the top pieces that we've had. Fresh and on point, worth getting a la carte towards the end. Japanese Mackerel - aged 7 days with a slight sweetness from the glaze complimented by firm texture. Chu-Toro - Medium fatty tuna. If you enjoy luxurious taste, this is the bad boy for you. Without going over board, this is the perfect sushi piece to order without having to be over glutenous. Otoro - Fatty tuna ( high fat content) - my god, i think I've died and gone to heaven. The first bite gives an overall sensation to your palate. The fatty oils coat your mouth without feeling heavy. Overall a wonderful experience that was so good that we had to order another piece each at the end for 14 dollars a pop. Uni - From Maine. If you're an avid uni lover then this is the piece for you. There won't be a fresher piece that you've tried till you've had it here. Wonderful Salmon Roe - Better know as Ikura. Fresh, ocean nostalgia and salty. For cavalier aficionados, this is right up your alley. In one word, pefecto. Tamago - Reminisce of a Chinese egg custard ( don tot ). Fits perfectly as a faux dessert. Overall a solid dinner. Thou not every piece you try will be life changing thou the overall experience will leave you more than satisfied. For special occassions, this is your spot.. provided if you can get the reservation. :) Well done Daisuke.
(5)
Nik N.
Very very good sushi bar! My fiance and I had omokase in the dining room with the regular (not premium) sake pairing, and we ordered a la carte tomago, cuttlefish, scallops, yellowfish and lots (LOTS!) of pink urchin. The prices are a little high; we've had equally excellent omokase at Otoyo in midtown for a literal fraction of our $510 bill. And the service is a bit rushed and automated -- the wait staff speak as if reading teleprompters and tried to take my not-empty cups and plates a few times. Nevertheless, Sushi Nakazawa is very good and we've already made our next reservation (for the sushi bar next time).
(4)
Helen L.
After learning that Daisuke Nakazawa, apprentice of the famous Jiro, was opening his own restaurant in New York, I made it a top priority on my list of restaurants to try. My friends and I made a reservation a month in advance. I remember the process mirroring picking classes in college: reservations became available at 12am and I was quickly scrambling to select 2 spots. Secured a reservation for 9:30pm at the bar. The restaurant is tucked away on side street - Commerce St. Its simple and elegant exterior makes it easily missed. The host and waiters were decked out in suits and ties. We were the first ones there and were seated from the left. After the remaining guests were seated at the bar, we began. This was one of the best dining experiences to date. The sushi had impeccable freshness and definitely focused on simplicity. The famous egg was truly perfection. Chef Nakazawa was a delightful entertainer (and very humble!) as he prepped each course. For example, he jokingly pulled out a tiger shrimp (head and legs intact) and put it on a plate as if ready to serve. He would often joke around with the waiters on how to pronounce a word. He was still practicing his English. I loved the meal and experience and I hope to visit again.
(5)
David K.
I was able to book a reservation here during the summer. My girlfriend and I were excited to try Nakazawa because he was the apprentice of Jiro. I was not able to get the sushi bar, but that was okay. We arrived and were promptly seated. The menu is simple, you order the omakase which is 18 pieces. I opted to get the sake sampler for myself. It's actually cool to pair sake with the sushi they prepare for you. I enjoyed the experience because there were fish that I have personally never tried nigiri style. The servers were all pretty attentive, it did seemed rushed at times. The people serving you seemed to always rotate too (not always the same person). What makes the sushi good is actually not the fish but the sushi rice. They seemed to all be perfectly cooked and flavored perfectly to make the piece of fish on top of it taste perfect together! The tamago (egg omelette) dish that he had been assigned to for years with Jiro was done very well. Fluffy and with a slight sweetness to it. The overall meal was good, but nothing was really mind blowing about the sushi experience which is why I am giving this a 4 star. Maybe because I have not experienced enough omakase style dinners to compare this too. Still definitely a place I would try once :)
(4)
Tatsu O.
Maybe there are other sushi restaurants in the U.S. that are comparable to this place but it's hard to imagine that there is one that surpasses it. The omakase comes with 20 or so pieces including a hand roll where you have the choice out of a few options. Service is friendly and professional. The sushi itself had a range of very traditional preparations that were almost identical to what I experienced at Sukiyabashi Jiro to preparations that were more experimental yet very well done. Save this meal for a special occasion, as it is expensive, but well worth it. Get the sake pairing if you like sake.
(5)
Lauren J.
Sushi was good, but not worth the premium. Service was great. I have no problem spending $200 a head for a delicious Japanese meal. I had a problem with tonight's meal. The cheapest bottle of sake was $85. It would be nice if they had a lower prices option.
(3)
Carmen G.
After several failed online reservation attempts @ 12:01am and phone calls trying to see if there were any cancellations, I was almost ready to give up. Almost. Why can't I sit at the sushi bar and eat Nakazawa's food like all these other yelp reviewers? Hmph. Determination and ambition started coursing through my blood, I decided to try again. Tick, tock, tick, tock. As the clock slowly winds down, I felt like I was getting ready to fight against hundreds of people during Black Friday sale. Ok, I'm ready Nakazawa. Bring it on. *Cue Rocky music* My fingers were clicking so fast, it was like second nature to them... maybe bc I tried so many times and my hands knew what to do lol! My heart was racing, then out popped a unfamiliar opentable screen.... asking me to choose which time slot I want for that Friday. Omg, I made it! The feeling was like a light at the end of the tunnel. God had answered my prayers.... I finally got my Friday 7pm reservation at the sushi bar! [30 days later] My beb and I strolled into Nakazawa all dolled up. Being the first to arrive, we were seated at the far end of the bar, giving us the perfect view of all the chefs and the sushi patrons. Note: they seat you by the order of arrival so if you arrive a little later, you'll have a better chance at sitting in #7 & #8 that will be right in front of grand master Chef Nakazawa himself. But, I loved our seats. High black leather chair with bright spot lights shining down onto the counter, it was the perfect setting for magic to happen. No, no, pink unicorns didn't pop out. Just seeing Japanese sushi cutting/prepping at its best. Service was impeccable and spot on. They even had a waiter use chopsticks to pick the shrimp tail off our plate. The host was always at the customer's call and would discreetly refill your drink without being intrusive or in the way. Loved! So this is what it feels like for fine wining and dining. Some of best sushis were: Salmon - smoked from Hokkaido Golden Eye Snapper 7 day aged mackerel from Japan Blue Fin Tuna from Boston Chu Toro (medium fat tuna) from Boston Otoro (fatty funa) from Boston - THE BEST OF THE BEST!! so much so that we ordered 2 more pieces a la carte at the end =X It was well worth it seeing my beb doing the happy dance in his seat. Lol! Salmon Roe Sea Eel Tamago Overall, the experience was memorable and delicious. If it's this good here in nyc, then I can't imagine what it is like in Japan. Ridiculous! Guess I know where my next destination should be... after Hawaii that is ;)
(5)
Alex L.
Been here twice now. Once when it first opened two years ago and another time fairly recently. Reservations are a little hard to get but the trick is go on OpenTable.com exactly one month before you desire to go and you have to get on Open Table exactly at midnight. The food is just simply phenomenal. There aren't enough adjectives in the oxford dictionary to describe how off the meters this place is. The smoked salmon, scallop with pepper and cod where my top dog favorites. Folks if you haven't been here yet then stop waiting and get your asses here ASAP.
(5)
Felisa F.
What can I say that hasn't already been said? Not much. The service here is absolutely spectacular. I felt welcomed the moment I walked through the door. I came by myself and when I told the maitre'd this he said, "it's a pleasure to have you here anyway" with such empathy. I thought I was at a close friend's house. I went at 5:45PM when the restaurant was still relatively empty, it was peaceful and a perfect atmosphere to enjoy such a delicious meal. When I left at 7PM, things started to get boisterous though. Like everyone else has said, it's 20 pieces of sushi plus the famed tamago [which I was kind of underwhelmed by, perhaps too much hype?], and dessert [yuzu sorbet]. Every piece of fish was incredibly fresh and melted in my mouth. I have never experienced fish like this in all my life nor will I ever again. Every combination of fish and sauce/spice was so well thought out and the waiter was amazingly knowledgeable about every item. Stand outs for me include the sea scallop with a yuzu pepper and sake sauce as well as the Spanish mackerel with cracked black pepper. I also really loved the salmon with sea salt and the smoked trout. Less awesome, but still really great pieces included the squid [it was just too squishy in texture] and eel [which I'm not a huge fan of to begin with]. Dessert was just as amazing. The yuzu sorbet was so tangy and refreshing. I loved the blackberry hidden in the middle. I sat in the dining room so I wasn't as fortunate to interact with Nakazawa himself. Still a great experience and highly recommended if you can get a reservation [and the money, $120]!
(5)
Wilson C.
Me: "So how did you like it?" My friend, whom I ate with: "It was great. But honestly, you can get fish just as fresh at other places for $60." Of course, what she said was true, but I think she's missing the point of what makes a restaurant like this stand out. She was also pretty wasted during the meal so I am not sure how valuable her opinion is. Nakazawa stands out because he is able to elevate the pure, simple nature of the fish in unique and wonderful ways. At its essence, sushi is not a complicated thing, but that doesn't mean there isn't room for creativity. At Nakazawa, you will experience flavors you have never experienced before, and probably won't anywhere else--the incredible hay smoked salmon, bonito, and mackerels, triggerfish topped with its own liver, soy marinaded bluefin aged 7 days, uni with a generous slice of white truffle on top (bougie as hell, but still delicious), and my personal favorite piece of the night, scallop with an incredibly piquant yuzu black pepper touch, which was so fresh it was still moving when I ate it. Many of the fish also got much simpler preparations to let their natural flavor shine. And of course there's the tamago, which has got to be among the best there is anywhere. I was lucky enough to get a spot at the sushi bar, and I think anyone who is serious about the experience of this restaurant should accept nothing less. Nakazawa is a really fun and interactive guy who will make you laugh more than once during the meal. Also, I noticed that the sushi going out to the tables was not made by Nakazawa himself, but the other chefs. I am not sure if this makes a meaningful difference in quality, but if you want the personal touch, you have to sit at the bar. I got the very reasonably priced sake pairing, which featured some great sake but honestly I found it difficult to really differentiate them aside from the last, which was unfiltered. The bar seats are comfortable and let you lie back and enjoy the show unfold in front of you. It's a truly fun place to have dinner, which is just the icing on the cake when you consider how great the food is. Definitely worth going.
(5)
Lisa Y.
After watching Dreams of Jiro, I was lucky that a friend of a friend dropped out of a reservation and I was the lucky stand in. I was so excited to dine here, esp after watching Dreams of Jiro, and although the sushi was good and pure, with interesting combination of subtle flavors, I was extremely disappointed by the service. We had the omakase along with the sake pairing. Not only was the sake poured a bit aggressively (not the typical Japanese form) like they were pouring beer into your glass, to the degree that it was poured onto the table and not in the glass, they also forgot one of our pairings and we had to ask twice for it. Only reason we even noticed was because we observed other tables. At the end of the meal, we were served a yuzu sorbet and noticed that each table received a pineapple, but ours. When asked, they said they had ran out and will give us double when we come back next time. How Nakazawa runs out of a fruit when they know how many seatings they will have is beyond my understanding. We had one of the latest seatings, so were one of the last tables, and Zakazawa ended the evening by conducting a biz meeting behind us with a very loud man talking about opening in other cities. I have never experienced such a crude environment with a prix fixe restaurant. Aside from the food, it's also the experience and although the sushi was good (I did not fall to the floor over the sushi and have had better in NYC), the experience was very much a turn off.
(3)
Chris C.
Nakazawa-san is at the top of the pack in NY sushi. You will get a 21 course sushi menu that doesn't try to use crazy gimmicks - just A+ quality fish, expertly flavored with a nice range of seasonings (soy, ponzu, fresh wasabi, and Japanese mustard)... my favorite? The hay-smoked salmon. But honestly - they are all amazing. Go.
(5)
Mini B.
Amazing sushi. Every piece was well prepared and the chef explained how they were prepared. 21 pieces were definitely too much for me. Wish I had a choice with fewer pieces.
(5)
Anna F.
It's been, oh, less than 24 hours since my dining experience at Nakazawa, and already I'm itching to get back to sushi bliss. The moment my guy and I stepped foot in the door, we were treated with so much attention, but not in the way that we felt we were being fussed over. We rather liked it. Our first reaction....this place is beautiful. It doesn't look like any of the better sushi spots out there. After we collected our jaws, we were then politely ushered to two of the best seats at the sushi bar, and moments later, our sushi sojourn started. We opted for a sake pairing which we were SO happy about. We guzzled some of the most delicious and painfully hand-picked sake out there. Chef Nakazawa was sweet and upbeat and really interested in our feedback, of which there was not much more to say, than, OHMYGOD and AMAZING. As the courses progressed, the fish became more complex and I was really happy to taste subtle touches like, Japanese mustard and yuzu zest. He's a slick one, that Nazkazawa - he knows just how to dress each piece of fish, where it works so well and isn't gratuitous. Some of our favorite nigiri of the night were: Nakazawa's abalone, gooey duck (blew me away!), smoked eel and sea scallop. Who's kidding who here, they were ALL THE BEST. And, for the amount of nigiri offered, you don't feel the pinch on your purse strings. So please don't stall on making a reservation, either. I have a guttoral (zing!) feeling, that Nakazawa is going to gain steam fast with NY's discerning sushi audience, so get a seat while you can. Domo arigato, Nakazawa!
(5)
Jo K.
I came here for my anniversary a few days ago after anxiously waiting since the reservation was set a month prior. I had read every review, sometimes would reread it in anticipation for this dinner. It was strange but I felt nervous going in, like it was my first date with someone I could really like. The first thing you will notice is how modern it is inside and what a contrast it is from the quaint west village charm of the world that you had just stepped in from. It's very bright by the bar/entrance so the dimmer ambiance in the back dining area felt a bit solemn. Our sushi came out 2 pieces each and all were very delicious. My favorites were the chu-toro, uni, salmon roe, round eye snapper and the 6 day aged mackerel. The salmon roe especially surprised me cause I'm not usually a big fan of it, but it was perfect. The famous tamago was good, but not mind blowing. It was very custardy and almost like dessert. After our omakase was over, we ordered more of the uni- my favorite. Yuzu sorbet with pomegranate was delicious and they sent us a pineapple with a candle in it for our anniversary- very cute and thoughtful. I feel like the restaurant is still new and though the service was great it's still lacking a certain finesse. Things felt rushed and the ambiance felt a little cold. Server was very serious and sounded rehearsed. Overall it was a great dining experience and I was very happy with my meal and company. Next time I would like to try sitting at the bar.
(4)
Yang K.
Amazing place! At least for me, the best sushi I have ever tried! Chef Nakazawa came to take photo with us during his break time of cooking.
Sushi Nakazawa is really as exceptional as they say. The service and environment is extremely polished and attentive. We stayed at the sushi bar where the chefs took extremely good care of us. If you are a salmon, toro or uni lover, you will have the best fish you have ever tasted. Nakazawa is exceptional!
(5)
Hanlu C.
Went back recently and looks like the sushi bar seating has changed a bit, seems like for the better. There now 3 seatings per night/10 seats per seating. Chef Nakasawa does less prep work now, leaving him time to hand-serve each piece of sushi to every guest at the bar. The great news is, Nakazawa san is just as delightful and happy as always. Hope to be back soon.
(5)
SM W.
Without a doubt a beautiful sushi experience. Every piece was a mouth watering experience..savoring like a good wine. If you love sushi then you need to try...at least once. The pieces are not extraordinary, but what is done to it is just WOW...simple ...we were at the table, but each piece is just as fresh...they seem to know when to present the next dosh..to end it all, is the infamous tamago...it is why we are here..u have to watch "jiro dreams of sushi"..to understand and why we had to come..we were not disappointed. Sure, we will be back.
(5)
T Z.
very reasonably priced for such a wonderful experience. food was very well made and definitely up to par with Jiro Dreams of Sushi standards the environment was quite nice although we didn't get to sit at the bar with Nakazawa
(5)
Lily C.
I had one of the best dining experiences here. It wasn't because of the notoriety of Chef Nakazawa. But because the dining experience that this establishment offered did not just start and end with the meal. The moment begins at the point of reservation. So you have a reservation a month from now. The excitement ensues... "It's so long from now." "I hope it's good!" "I can't wait!" "OMG, I hope I get a seat in front of Chef!" The day finally arrives. You get there a few minutes early to scope out the place. It's small, modest, but modern, and welcoming. You walk in and the maître d' (and co-owner Alex) takes your name, your jacket, and walks you to your seat. Over light conversations and wine, you watch the chefs and THE Chef prep their stations. Not a minute more, Chef begins the service. You listen intently over every course as Chef describes each piece of fish (21 of them). As each piece of sushi is served and described, you admire the care that went into the preparation. You almost don't want to eat it, but you do. And you enjoy it. Savor it. Each piece is fresh, sweet, buttery... tastes just like the ocean. The entire restaurant staff is at your beck and call. Your wine and water is topped off. All your questions are answered. Your host stops by to check in, not because it's his job, but because he sincerely wants to. Your meal ends with dessert that the maître d', co-owner, and chef prepared - talented man that one. You linger a while longer and to your dismay, your dining experience ends. But you're satisfied. More than satisfied because Chef Nakazawa exceeded your expectations. Because the host and staff gave you a glimpse of royalty living. It certainly is more than what you normally spend on a meal. But it's more than that. It's also the white glove service. It's the connection and interaction with the Chef and staff. It's the whole entire experience.
(5)
Michael G.
Hype didnt live up to the meal. Pieces were sterile and too much lemon to hide the flavors of the fish. In a city with many amazing sushi joints, you can get a much better meal and experience at places like Kanoyama and Yasuda.
(2)
Josh C.
My only complaint is that the lychee ice cream dessert is only one scoop. Give a brother two.
(5)
Ji J.
What a disappointment...sushi was just ok...rice was not the top quality like Gari san and Yama san at Yamagata, Fort Lee NJ. Nakazawa san only worked under Jiro san for 8 years. That means he barely learned to make nigiri and rolls. Also, he wasn't cutting fish and just assembling sushi...also most customers are served by his assistants...Worst than Gari 46 served by Gari san, Sushi Yasuda and Ichimura. Totally overrated. If you like authentic Japanese sushi, DO NOT go here. They only serve sushi. No appetizers, oshinko, udon etc. sake tasting was generous but I would not come back. I would rather pay more to eat at Gari 46 (served by Gari san) or Yamagata Fort Lee, NJ.
(3)
Benjamin K.
Only managed to get a 6pm reservation on a Monday but was definitely worth it. $120-omakase along with $40-wine pairing for the best sushi dinner I ever had. Even my wife, a foodie but not a sushi-lover, will be back !
(5)
firaz O.
The only word that comes to my mind to review the omakase of chef Nakazawa is perfection !
(5)
Daniel S.
This may be the best sushi restaurant in New York, if not the United States. For those that don't know, Chef Nakazawa trained with Jiro, a 3-star Michelin sushi chef located in Tokyo (and made famous in the documentary "Jiro Dreams of Sushi". Though reservations for the sushi bar are hard to come by, they are worth it. I was fortunate enough to get two seats and the sushi bar (Omikase only) and paired it with a premium sake flight. Through approximately 20 courses, Chef Nakazawa took me to places that I didn't know sushi could go. As one example, the salmon that started the meal was so delicious, I didn't want to stop chewing (the experience would end) and had an emotional response. Chef Nakazawa, despite his limited English is very charming and friendly. He projects an aura of comfort and welcoming that is hard to describe. It is clear that he works very hard to provide the best experience and his efforts pay off in spades. He explains each dish and answers questions as best he can. He also is more than happy to pose for photographs. Overall, the experience was phenomenal and I will sure to be back, time permitting.
(5)
John L.
Ate here a few months ago with my wife and sister. We all had the omakase, while I was the only one who as a sake pairing. The fish was pretty freaking amazing. The rice even better. However, considering the sterile atmosphere and the service (which was very good but a bit curt and overbearing), I can't say this has been my favorite sushi experience. I wish I could give a 4.5 star rating, but this place certainly doesn't deserve below that so it looks like I'll be rounding up. If you're a sushi purist, give this place a try.
(5)
Justin W.
I wouldn't go so far as to call it "dinner theatre", but sitting at the sushi bar and having a two-hour dining journey with Nakazawa was a fantastic experience. Not just a meal - an immersive, interactive experience. Yes, the ingredients were exquisite. One bite better than the next, this sauce that sauce. I usually geek out over the details but the intricacies of this cuisine are not my forte. A good night out in a restaurant though, with good laughs and food that I walk away from reminiscing about moments later - I search far and wide for that. And here I found it. For these reasons I give Sushi Nakazawa a five. You can probably find fantastic sushi at a lower price point and be just as content. You don't need to spend hours eating one piece every six to eight minutes to appreciate what's out there. But there aren't many places that will leave you with this feeling of delight.
(5)
Mich L.
My first OMAKASE experience and I don't think I can go anywhere else. We talking, 20 pieces of extravaganza! There WILL be a party in your mouth. Do the sake pairing - a bit pricey but worth it! I'd watch Jiro Dreams of Sushi before going!
(5)
Cristina G.
After much anticipation, last night I finally dined at Sushi Nakazawa. Japanese food, and sushi in particular, is my favorite type of cuisine and as I am a "supertaster", I deeply appreciate and savor the wonderful flavors a good omakase allows one to experience. While the omakase at Nakazawa was good, unfortunately it was not the mind-blowing experience I had anticipated. The biggest problem was that many of the sushi pieces were not prepared in the traditional style with soy sauce, wasabi and nothing else, like you will get at Sushi Yasuda, Sushi Azabu and other traditionalist sushi establishments. Instead, many of the pieces at Nakazawa included yuzu pepper, shiso, and various spicy additions. For my palate, these were overwhelming and they significantly distracted from the more subtle flavors of the fish. At the end of the meal I requested two additional pieces of the sushi I had liked most, scallop and hay-smoked salmon (both of which were truly outstanding), and I specifically requested that nothing be added to them except soy sauce (the original pieces had been prepared with yuzu peppers and other things). And the flavor of the salmon and scallop really shone through when those extraneous additions were left out. If I ever return for another meal, I will definitely request no other ingredients besides soy sauce and wasabi. Other pieces that stood out were the two types of uni I got, from Santa Barbara and Japan. The rest of the meal was good but forgettable. One big disappointment was the eel, which I had been looking forward to as it is one of my favorite fish. It was prepared, as eel often is, by slightly torching it, however in this case it was clearly over-torched to the point where all I could taste was the burnt skin and not much of the delicate flavor of the rest of the fish. This is unacceptable in a restaurant of Nakazawa's caliber. Having dined at Sushi Yasuda and Sushi Azabu, I cannot recommend Nakazawa as better or even on par with them. I am a little perplexed by all the 5-star reviews, given than NYC has other clearly superior sushi restaurants, and I am tempted to think these 5-star reviews are rating the "Jiro's apprentice" experience rather than the food itself. If you want to try Nakazawa this review probably won't persuade you not to, but just be prepared for some disappointment. If you only have the time and money for one great sushi restaurant in NYC, I highly recommend skipping Nakazawa and going to Sushi Yasuda or Sushi Azabu.
(3)
Hector C.
As a fanatic of sushi, this must be on your list to try. I figured this is the closest I can get to Jiro for the time being.....by experiencing the work of his disciple. My wife who was a sushi novice only recently experienced omakase (non-traditional) and this was her first tradiyional edomae and enjoyed it very much.....needless to say, after this experience....sushi from just anywhere is no longer the same....lol.. The 21 pieces of nigiri were so fresh and delicious. The egg custard/omelet served last was the perfect ending to an extraordinary meal. Service was right on point.
(4)
Ian F.
As much as I wanted my experience here to have been amazing, given the hype (Nakazawa is the apprentice of the famous Jiro from the Netflix documentary, and the 3-michelin star restaurant in Japan), cost ($120 before t&t), and the required midnight reservation via open table exactly 30 days before you want to go, I have to say it was only OK for me. This place is Omakase style, which in Japanese basically means "i'll leave it to you," basically you're leaving it to the chef to decide what he wants to serve for that evening. There are around 20 pieces of nigiri (fish over rice), but only 3 pieces really stood out to me. The toro (fatty tuna), the eel, and the uni (sea urchin). These were pretty much the best I've had in the US, but everything else was really just okay. Different flights (2-3 piece courses) of tuna, amberjack, salmon, and mackerel were really underwhelming. The tamago (egg) which is usually the trademark of judgement for a Japanese restaurant wasn't what I expected. It definitely had a weird peanut-like aftertaste. The meal did end on a high note with teh yuzu sorbet. If Nakazawa wants a five star rating, in my opinion, it needs to step up its game for the other pieces of sushi they offer before the toro, uni, and eel. To justify the $120 cost, I think each of those needs to be the best piece of that type of fish I've had in the US or else it just doesn't seem like its worth it. If you only offer one product (nigiri), it needs to be on point for every piece served. Dissappointed...
(3)
David P.
Exquisite! We sat at the bar for their amazing tasting menu. The experience was perfect; excellent food and service. Alberto went above and beyond. He was very friendly and even offered to have us take a photo with the chef (an amazing honor!) It was my wife's birthday and she was extremely happy. Highly recommend!
(5)
Minnie M.
My friend made a reservation for me a month in advance by calling persistently for 3 days and finally scored a 5:00 pm for two at the sushi counter We were running a little late because there were no cabs available due to the taxi cab shift change (thank goodness for Uber), and we had several suitcases with us from a recent trip. The hostess at the restaurant was really hospitable and allowed us to hide our suitcases in the closet behind her. Super embarrassing. Never rush from the airport to your Nakazawa reservation or everyone at the counter will stare at you. Service starts as soon as everyone is seated, so don't be late like we were. As soon as we were seated, the 21 course meal commenced, with Nakazawa personally placing each sushi on our plate. There are chopsticks along with finger wipes if you eat sushi with your fingers. Each sushi had a distinct taste and flavor, and the blowtorch, yuzu, salt flakes, and chili enhanced many of the pieces. The bluefish tuna served three ways and the uni were my favorites, with the tiger shrimp my least favorite despite the adorable "Saynora!" Nakazawa giggled as he peeled the live shrimp rapidly. Nakazawa is very smiley and hospitable, making jokes with the counter and his staff throughout the meal. When he presented us the tamago, which was beautifully golden and perfectly cakey, he quipped, "From the movie!", referring to Jiro Dreams of Sushi. After our yuzu sorbet, the waiter came by asking if we wanted to order additional items, and I ordered the $10 uni. The Tamago was definitely the most memorable piece of the night. Although the rest of the $150 meal ($120 in the dining room for the same meal) was great, we felt there were some other places that left more of an impact. Despite this, would recommend going once at least!
(4)
Christie Y.
Finally snagged a spot here at the bar just in time for my bday! I was so excited to meet the chef and sit in those comfy black leather bar chairs. Service was obviously amazing and the chefs were friendly and took a lot of care of each piece for each person. The rice to sushi ratio was great but oddly, some bits of my rice did fall apart when I ate it. The freshness of the fish were amazing and that uni was one of the best I've tasted. Some pieces legit just melt in your mouth. As for the famous egg tamogo? I'm not too sure if i was a fan of that although I know it took the chef many years to perfect. I think you are definitely paying the steep price for the experience but all in all great place would love to come back.
(4)
Janice C.
This is the ultimate sushi experience with high quality fish, creative sauces and toppings, friendly chefs and ultra professional service. The waiting staff was so attentive that I felt like I was being watched the whole time. In the middle of the meal, I got up to go to the bathroom and then someone immediately (within a second) hurried over to pull my chair and fold my napkin. It felt a bit overboard, not that I'm complaining. Our 21 course omakase was worth all the hype. Some courses were certainly better than others and I would say about four to five pieces tasted pretty much the same, but you can tell that everything was really fresh and high quality. My favorite was the scallop and shrimp. Given the steep price tag, I probably won't go back very often but I do recommend it to all the sushi lovers who can afford it to give it a try.
(5)
Tunaidi A.
I didn't want this to happen, but I have to admit that Sushi Nakazawa was slightly on the disappointing side. First thing's first. Sushi Nakazawa offers only a chef's choice tasting menu (omakase). It's currently $150/person if you sit at the bar (enjoy conversing with the chefs) and $120/person if you sit at the tables (knowledgeable staff member explains to you every dish). Prior to the dessert course, you have the option of adding a limited selection of sushi that are off the menu and and anything that you've had on the menu (each piece is between $15-$20). Sake pairing is an additional $40/person or order a whole bottle for around $200. To be able to dine here, you have to make a reservation 30 days in advance. Reservations open up at 12:00 AM and quickly fill up within seconds. Now onto the sushi. There's around 20 pieces of it. I'd say there were only 3 pieces that were notable. The fatty tuna, the sea urchin, and the eel. These were fantastic. Everything else was either okay or extremely underwhelming. The overall theme seemed to be that the raw fish weren't great, and that the seared fish were generally better. Not a theme I'd expect from Sushi Nakazawa. Additionally, the famed tamago wasn't what I expected -- it seemed to have a peanut-ty aftertaste. The yuzu sorbet, on the other hand, was excellent. As a whole, for the price point, I would have expected the whole dinner to be comparable to the level of the 3 pieces of sushi mentioned above or at least just a notch below. However, service was impeccable, and the later courses saved the depressing let downs of the beginning courses.
(3)
Christina Z.
TWO STAR RATING!!! (Just kidding...see below for our inside joke) I have not yet had the chance to watch Jiro Dreams of Sushi, but as a lover of sushi, Nakazawa was a place I just had to hit before leaving NY. I would say that the bar experience, more so than the sushi, is what makes Nakazawa different from other typical sushi restaurants. I had the extreme fortune to have gotten a bar reservation 48 hours before the day, was allowed to choose which seat I wanted (of course I chose to sit smack dab in the middle so I could watch Chef Nakazawa work his magic...and take a ton of pictures and videos of him in action!). Finally, I had the extreme luck to have been seated next to a couple that were literally the coolest people I have ever met in a long time (and get this...she and I had the same name, albeit spelled differently). Obviously, we had a bit of fun and joked around when the raw (and still very alive) prawn was brought out -- when it arrived at our slate, we were *extremely* disappointed in the fact that our prawn was not "fresh enough" (i.e. less than 45 seconds since being alive) - that we wanted to see it still moving on our plate, maybe a few legs thrown in there...and the fact that we didn't get a head as a souvenir was abysmal. Service was great - there two very knowledgeable waitstaff who (thankfully speak fluent English) help explain anything that you have a question about, whether it is the name of the fish you are eating, where it is from, how the fish are prepared/frozen (they have 3 different types of freezers!), etc. You name/ask it, they usually have an extensive answer for you. Also, they like to keep your slate very clean (i.e. any excess rice is wiped off ASAP, the shrimp tail is taken away right after you place it down -- another of our joking complaints "what if we WANT the tail???") Okay, jokes aside, I rated this establishment with four stars as I definitely enjoyed my experience here. Chef Nakazawa is definitely a character and enjoys making you laugh as you savor the different flavors he brings to your plate. If I had to pick, my top three out of the twenty pieces were (in no particular order) the scallop (because I always love scallops), the fresh prawn (it had a slight citrus-y accent in the inherent flavor that I enjoyed - plus the texture was totally awesome), and the uni (creaminess). I am not really going to go into detail about the different courses, just because I am sure everyone else has a list, so I'll be keeping this review shorter (although not really that short). However, I will mention dessert - the TAMAGO was AMAZEBALLS (I have had really crap tamago before, and was pleasantly surprised by the flavor and texture of Nakazawa's famous tamago). Ending in a Yuzu sorbet was a great way to cleanse your palate with a light and refreshing citrus-y burst of coolness. The rest of the staff were also great - while Chef Nakazawa is busy serving / preparing our food, we also got to engage in some conversation with the other sushi chefs at the bar. Ambience - very comfortable, definitely most of the diners were couples (my HS friend and I were celebrating here as my uber-belated birthday present YAY). Chef Nakazawa is a fun character - especially when he attempts the English names of each fish. I would say that if I did come again, to ask him what the Japanese names are for everything - I would rather learn that during my visit. Decor is very modern, with many black/white accents and place settings. Total shout out to the hostess - thanks for the compliment on my outfit, much appreciated since it was new from my recent trip to Shanghai! Overall, the price you are paying is mainly for the experience (and the bragging rights to have been able to grab yourself a seat at the bar - woot) of being personally served by Chef Nakazawa. Itadakimaaaaasu~
(4)
George C.
Came here on the 28th of July for a 6:15 meal - was done by 7:30 - seated right away as we made reservation like everyone a month before our date. I was really torn whether to give Nakazawa 4 stars or 5 stars. Maybe the movie and the celebrity status behind Nakazawa raised my expectations above the stratosphere but I decided 4 stars for now. I will definitely come back and see if 5 stars might be warranted. The reasons for the 5 stars Service was impeccable - like it should be for the money that was spent Ambiance and spacing and decor - perfect for the dinning experience 90% of the meal was an A+ Wonderful sake and wine list The reasons for the 4 stars 10% of the meal was just ok - for the money it should be almost 100% Since we did not eat at the sushi bar with Nakazawa - the timing of the meal was off - there were too many gaps between when we had food and when we didn't Never was offered al la carte My lofty expectations possibly All in all still amazing experience - amazing meal - just couldn't give that 5 stars...i'll make sure to update this on my next trip. I feel like if I ate at the bar - it would have been different but that didn't dock him a star.
(4)
Q Q.
This is a long overdue review! I have been coming here consistently since October 2014. I simply can not have sushi elsewhere anymore! When my friend first went and told me that the sushi here is life-changing, I was skeptical. But one bite, and I was hooked. The rice is sooooooooooo flavorful, I have never had rice like this prior to Nakazawa. You are not given soy sauce and wasabi like other typical Japanese establishments, because every single piece of the sushi here is paired with its unique seasoning. If you eat at the dining room, it is $120, and you get 20 pieces plus dessert!!! Do the math, other omakase restaurants that are nowhere near as good as Nakazawa charge way more than that. Eating at the bar will cost you $150, but you should at least experience it once (I have done it twice), as Nakazawa is very friendly and entertaining, and you get to see him make amazingly delicious sushi from scratch!
(5)
Andy C.
What can I say beside this is literally the best sushi I've had in NYC, hands down. No disrespect to Gari or Yasuda, but Nakazawa gets the plus for an A+. Chef Nakazawa is a consummate professional, engaging you and delighting in your enjoyment for each piece. The ideal move is to get omakase at the bar. Met the owner too, who was perfectly charming. PIctures or descriptions won't do the place justice, just save up, make the reservation, and see why the bar has been set so high.
(5)
Lauren Y.
Considering this is Jiro's tamago chef's restaurant, I thought it would be a lot better. Very rarely do you come across an edomae style Japanese restaurant that converges with a contemporary American dining experience but this was one of them. Not sure how I felt about that but nonetheless, service was superb. Overall I enjoyed the 20 pc nigiri omakase.. I typically rate omakase experiences on variety of fish, how many first time tastes I experienced, and the rice. The rice was decent, (a bit too sticky for my preference) and out of the 20 pieces served, I was very impressed with about 5 of them. Not bad but definitely not the best like everyone said it would be. Prob won't return.
(3)
Ben L.
No, I still have yet to watch Jiro Dreams of Sushi, but I did watch Bourdain stuff his face silly at Sukiyabashi Jiro, though. One of Jiro's apprentice decided to open up shop in NY and this place exploded out of the gate. It's funny, because the investor actually found Nakazawa through Facebook and sent him a message if he wanted to open up a restaurant in New York, haha the power of Facebook. So this is probably the most hyped sushi opening ever considering the pedigree, a Jiro alum. The place is elegant and very straightforward, the decor is very minimal, it's mostly black and white. The service was excellent and super knowledgeable, I was so impressed on how much they knew of the fish and the different elements. I consider myself to be pretty knowledgeable when it comes to sushi since I eat it all the time and I have traveled to both Tokyo and Hokkaido, Japan. The sushi bar consists of 20 pieces of seafood for $150, all the sushi chefs prepare the seafood but Nakazawa rolls the nigiri himself and serves every diner personally. On the pieces that had seaweed, they were so perfectly crisp and the texture was amazing. Nakazawa was a lot more outgoing than I expected, he is outgoing and very interactive. His English is a tad hard to understand, but his smile speaks volumes. The sushi here is more modern, there are many elements that are added to the fish to pair with the flavor. It differs from Sushi Yasuda, where it is almost 100% about the seafood. I had a very nice experience, but my only issue was the rice. The rice to me is almost as important or even more important that the seafood itself and the rice was under seasoned. The rice is supposed to have a subtle sweetness and nice vinegar note, the rice was kinda flavorless. The rice did have a nice texture, all the grains were individual and didn't clump together. The food: King Salmon- the salmon was prepared well, they added salt crystals on top, but the salt was too aggressive for me. Sockeye Salmon smoked with hay- The flavor of the salmon was very unique with the addition of the hay, it was a nice touch but the salt crystals added were again, too aggressive. Hoatate with yuzu- this scallop was a lot more firm than any raw scallop I had before, the flavor was excellent, the texture was nice, in a different way. Geoduck- Geoduck is a giant clam that they torch for a few seconds. Giant clams have a very distinct clam taste, it is slightly off putting, it is not my favorite flavor. Spotted Knife Jaw with Yuzu- I have never heard of this fish but it had a wonderful texture, the flavor was a little mild but the flavor of the yuzu paired well. Cutlassfish with lemon and salt- This was one of my favs, another fish I never heard of. The cutlassfish had such a smooth silky texture. Sardine with Ponzu- Sardines have a very distinct fish taste and it's a little too much for me. The sardine flavor is not one of my favs. Mackerel pickled and aged for 7 days- Mackerel is another fish with a very distinct taste to it. I was never a fan of mackerel and this was no exception, they did put a whopping amount of wasabi to take the edge off. Horse Mackerel- really really good. The texture was amazing and the flavor was nice. Spotted Prawn- this looked a lot better than it tasted. I was expecting the prawn to be really sweet and silky. It wasn't as sweet and the texture was more firm than I was expecting. Amber Shrimp- Another dish that looked amazing but it was boiled and more firm than I was expecting. I was thinking it was going melt in my mouth, but it didn't. Golden Striped Yellowtail- Yellowtail is one of my favorite fish, but the flavor on this was too mild. Bonito smoked with hay- this was a nice piece of bonito smoked with hay, the smokiness was nice, the texture of the bonito was great. Bluefin Tuna, Akami, chutoro- I am usually not a big tuna fan but this was my favorite plate. All the tuna had a dash of soy and they were all excellent. Uni with Truffle Salt- I love anything uni and this was no exception. This was one of my favs of the night. The truffle was mostly there for aroma, but the uni was sublime. I ordered another piece of uni, it was $10. Ikura cured soy- I am normally not a fan of salmon roe because it's too salty, but the one here was quite nice. The roe was more subtle than ones I previously had. Tuna hand roll- This was another fav, the flavor of the tuna was nice, the texture and crispness of the seaweed was exceptional. Anago- Another fav, this is sea eel and it was probably one of the best I ever had. It was a tad sweet but the texture of the fish was excellent. It's on the soft side. Tamago- it's a egg custard that Jiro is famous for. The tamago was nice, it was more like a sweetened pound cake. It had a nice fluffy texture, it was very subtle in sweetness. Yuzu sorbet- It was quite refreshing, but very tart. They also give green tea at the end, but the sorbet makes the green tea uber bitter.
(4)
Elizabeth L.
I was surprised by how much I enjoyed my Sushi Nakazawa experience. I'm not a sushi connoisseur, so for better or for worse, I really enjoyed the creative touches Nakazawa adds to his sushi -- searing them, adding truffle oil, etc. The scallop and salmon pieces were delectable, and my husband couldn't get enough of the tuna. 20 pieces were more than enough to fill me up, and I think I was too full to enjoy the final, famed tamago -- it didn't taste at all like any other tamago I'd had. Was almost more like a moist, shrimp cake. I will say my least favorite part of the sushi was the rice -- I think Tanoshi's in the UES is superior in that regard. Very attentive service, and an all-around wonderful experience.
(5)
Timmy L.
Awesome experience again. This was my second time here in a couple of months. Both times I went on a weekend so Nakazawa wasn't there... but his apprentices are more than capable. Fish was super fresh and the menu was different than my first time there. The spotted prawn and uni (w/ the truffle supplement) are unmatched. Best salmon pieces and eel sushi I've ever had to date as well. The second time there we shared the sake pairing, which for an extra $40 is a steal. Service was top notch and the servers, chefs... they all knew their stuff and were really approachable. Highly recommended!
(5)
Stella Z.
Let's be honest, many of Michelin star/popular restaurants in nyc are just selling the high end ingredients, atmosphere, and the right to claim yourself a "foodie". It has been a while since I've tasted something that made me want to break into my happy dance. Here, I've found this excitement, delivered through a tiny piece of uni topped with a slice of white truffle. Word cannot express how delicate and sophisticated it is. You have to taste it. Do a omakase at the bar any day from Monday to Friday to have chef Nakazawa personally serve you. Arrive a bit early so you get to pick the best seat around the bar.
(5)
Pat G.
Absolutely amazing! One of the best meals I've ever had. If you like sushi, watch Jiro Dreams of Sushi, make a reservation for the sushi bar at Nakazawa (reservations become available on Open Table 30 days in advance at midnight) and get ready for a totally incredible meal at Sushi Nakazawa. The sushi is top notch. 21 pieces picked by the sushi chef and served one at a time. It's well worth it to sit at the sushi bar as opposed to the dining room if you can. Not only do you get to see the sushi being made and a bit of theatrics that goes with it, but also Nakazawa prepares the sushi himself for customers sitting at the sushi bar whereas his apprentices prepare the sushi for customers sitting in the dining room. The sushi is probably just as good either way but why not have it prepared by the master himself who's spent years mastering his craft if you can. If you like sake there's an outstanding list to choose from. You can also go with the sake pairing that complements the meal exceptionally well too. The paring starting out with more subtle, light flavors, progresses to more bold, heavy flavors (just as the sushi does) and then ends with a sweeter, lighter sake to complement the sorbet for dessert.
(5)
Dave F.
If you claim to be a fan of real sushi, you owe it to yourself to make a pilgrimage here. This is literally the best sushi I have had anywhere in the world, including Tokyo. We showed up just a few minutes early for our dinner reservation at the sushi bar, and found ourselves planted right in the middle of the bar, directly in front of Nakazawa-San. And oh yeah... On our left was Eric Ripert, chef of 3 Michelin starred restaurant Le Bernadin. That should tell you everything you need to know about this place. The sushi here is perfect. There is no other way to put it. Each piece is perfectly tender and perfectly balanced. There are no more than 2 ingredients on any single piece aside from the fish and rice. There were pieces accompanied by corse sea salt, fresh peppercorns, yuzu juice, chilis, yuzu zest, soy sauce, eel sauce, fresh ground wasabi, and some with Japanese mustard. Normally, I am not a fan of ikura, but it was perfect here. So clean tasting with just a subtle oceanic taste. The California giant clam was glazed with soy sauce and lightly torched to give it a hint of smoke and to caramelize the soy sauce. The octopus is thinly sliced and then softened with a meat tenderizer and steamed. The shrimp is quickly boiled, head and shell intact, and quickly liberated from its shell and head in exchange for rice. His tomago made famous from "Jiro Dreams of Sushi" was dense yet light and nearly brought me to tears. The squid was tender and fatty. All three tunas (regular, medium fatty, and full fatty) were all excellent, but my favorite being the medium fatty tuna. The uni was, as expected, melt in your mouth delicious. The meal ends with a refreshing yuzu sorbet. We did the $40 sake pairing as well, which was really nice, but certainly not a ton of alcohol. We actually were given a 5 glass not included with our tasting on the house after making conversation with the staff about a brown sake someone else had ordered. Nakazawa-San himself is fantastic. He is very upbeat and happy, and makes it a point to interact with the whole bar. When Eric Ripert asked him if he would be serving any California rolls, he told him to go over to Sushi Samba. At the end of the night we were getting the obligatory photo with Eric Ripert (after Nakazawa), Nakazawa-San photo bombed our picture. Everything about this place was just a top class experience. The staff is friendly. The sushi is literally perfect. Nakazawa-San makes the experience light hearted and fun. I cannot recommend this place any more highly.
(5)
Brianna S.
Wow! This restaurant has been popping up my yelp feed for months and I accidentally had a dinner planned there and I was pleasantly surprised considering I rarely go out to dinner in the west village. If you're looking for great service and excellent quality fish you've found the right place to go to. Sit at the bar or get a table either way there will be a little wait. I loved the toro and the white king salmon - amazing!
(5)
Carolina V.
Epic meal. Seriously epic. One for the books. It took me a long time to get reservations but it was totally worth the wait. We sat at the bar, and although it was Sunday he wasn't there, the other chefs interacted with us and were super fun. The sushi melts in your mouth - I will never be able to order takeout from my local sushi joint again. The service is impeccable. The sushi was so fresh - the live prawns are killed in front of you. Just like so crazy and awesome. It's pricey - but it's definitely worth it. And if you haven't - watched Jiro Dreams of Sushi do watch it before because it will make the whole experience that much more fun.
(4)
Chandini S.
What do you do when you go for something you were planning on for a long time and it disappoints you? You help people on yelp! Save your money and your taste buds from getting angry at you! The sushi offered at this place can really shock you! Sushi according to me should be anything but never like what I had here. Everytime I ate a serving I hoped it would melt or taste good but it only disappointed. Maybe I was expecting Jiro's once upon a time apprentice to take us to ginza station via his restaurant's sushi but the sushi took me to only one place called disappointment. The most expensive saki & wine pairing was nothing that really complemented the sushi. Additionally nothing that made us feel like it was even worth it. The ambience was good and the waiting staff were very good. So only thing missing was good sushi. I highly recommend Sushi Seki, an ues restaurant for a good omakase experience!
(2)
Thomas A.
One of the best sushi restaurants in the city and one of the best experiences as well. Getting a reservation at the sushi bar is a pain since it opens up at midnight for 30days reservations, and they fill up within 10 minutes. I had dinner with a friend on Saturday night at 5pm. Honestly, I'm fine with that time since its the 1st dinner time of the evening for Chef Nakazawa. We were luckily the 3rd group to be seated, so I had the privilege to sit right in front of Chef Nakazawa. He is very friendly asking us the reason of attending the restaurant. Obviously, i told him it's because my friend and my brother in law recommended Jiro Dreams of Sushi which he is a part of. My friend and I partook on the Omakase with the sake pairing. It was so worth it. I love to try new sakes and they all paired with the fishes perfectly. I loved every piece of fish that Chef Nakazawa and staff prepared. Normally you see a pulsating scallop, but on our day they weren't moving so Chef jokingly called them "lazy scallops". The live shrimp sushi were still pulsating though. The staff provided multiple pieces that I do not remember off the top of my head. I just remember we had 2 sushi pieces, 3 tuna (medium, medium-fatty, fatty), uni, etc.... and finally the tamago (egg). The atmosphere here is great. The staff are friendly and accommodating. They are very knowledgeable as well. I definitely will come back (but it's a must to sit at the bar and not at a separate table). After the Omakase is done, you can order additional pieces if the meal didn't satisfy your stomach. FTW
(5)
Osman J.
One of the biggest disappointments in my dining memory. Please...don't waste your time, money nor stomach space for this kind of sushi. Jiro's student? Bloomberg tv? The most difficult place to book a table in NYC? It was a joke, a disaster, a tragedy. I sat at a table wanting to enjoy this 22 course omakase, and all but 3 pieces - scallop, boiled shrimp and uni - were really subpar, which you can get basically just at any other sushi place. And those 3 pieces were nothing spectacular either, they were just not as bad. Portion was a bit small, the fishes were not particularly flavorful or seasoned or sauced well. Go to azubu, go to yasuda, go to 15 east, go to ushiwaka maru, just don't come to nakazawa!!!!!! I want to save the fellow yelpers, sushi lovers, those of us spending couple hundred dollars per head hoping to get what you paid for, what you were looking for, that great sushi, and nakazawa? Crap. The best thing of the night was their green tea and ginger, the tea was hot and the ginger was home made.
(2)
Lee C.
I've been to Sushi Nakazawa three times in the last 6 months, once at the bar. This review may sound more negative than I intend. I'd give it 4.5 stars if that was an option. The majority of people who go there will love it, I'm guessing. First, I love the decor. It's not traditional, but a modern black/white theme, including the servers/hosts and plateware. Second, the price. It's $120 in the dinning room for 19 pieces of seafood and 1 piece of dessert. That's actually not THAT expensive compared to other high end sushi restaurants. And lastly, the food. It's a high end sushi place, so no soy sauce nor wasabi on the side. I actually asked for salt and they said they don't have any. Also, in Japan it's custom to eat sushi with your hands, so they give you a moist finger towel, in addition to your napkin. Of the 19 pieces, I'd say 3 or 4 were excellent, things that were much better than other sushi places or simply unique. 13-14 were good, and a couple were just average. That doesn't sound like a high percentage, but i'm comparing it to other high end sushi places. It's really difficult for any restaurant's tasting menu to have even 50% knockouts. So 20-25% is pretty good. If were to go again, I would prefer to just have 19 pieces of the 3-4 excellent ones, instead of a sampling. I feel that way about every tasting menu place I go to.... If I were to go again, I would tell them I'm allergic to shrimp and fish roe. I've never had shrimp sushi that I thought was great, and I simply don't like fish roe. Also, you can order extra pieces after, and pay per piece. Overall, excellent. Modern decor. Reasonable price compared to competitors, and excellent sushi.
(5)
Darren K.
Alright. Super important tip #1. If you want to come here for the sushi, forget the table, sit at the bar. Being a peasant from L.A., I unfortunately could only get reservations at a table. It's not the same. Sure it's omakase style. Sure the sushi looks and tastes just the same. But sitting at a table, you can see all the smug faces of the happy people sitting at the bar interacting with the sushi chefs just taunting you with their sheer ecstasy and jolly good times. Annoying! That said, had some great traditional yet elevated sushi here. Ok, here's super duper important tip #2. The omakase is a twenty piece course. However, the good stuff doesn't come out until after the first twenty pieces. So don't make the same mistake I made by eating a loaf of french toast earlier in the day. Come with an empty stomach, plow through the standard twenty pieces salmon, tuna, scallop, prawns, mackerel, etc, etc, and wait for the good stuff. Your wallet might hate you, but you'll thank me later.
(5)
D Y.
Worth the price, hype, and wait! Amazing sushi, probably the best in NYC. The only way to do this right is to get the omakase! The preparation and the flavoring truly enhance the quality of the fish. Dine in front of Chef Nakazawa, and you can witness first hand the type of attention and work that goes into delivering a quality meal. I can appreciate the gusto and smile that he has in watching his diners consume his art. Everyone is very attentive, for better or worst. Love the food!
(5)
Sung Hee P.
It was kind of sad because my husband and I were looking forward to this experience immensely as we are great fans of Jiro and his sushi. As the chef is his apprentice, we expected a somewhat similar experience; however the food was underwhelming. For us, as with any other dish in whichever cuisine, sushi is good when the ingredients are fresh. Most of the sushi had either a very fishy smell, or it was soaked in sauce or lemon and sea salt (so by the end of the experience you were consuming a lot of water). The rice was also falling apart in some of the sushi and stuck to the plate which we feel like is not acceptable especially at such a highly rated place! We're disappointed but maybe we're wondering with all the great reviews and pics that look pretty legit if that particular night was a bad night for the kitchen. But then again that says all the more about the restaurant's consistent quality. For the pros, the sake pairing was quite good, and we enjoyed that, but if you're looking for a good piece of sushi I recommend looking for it somewhere else; you will probably get more for your buck.
(3)
Alyssa Y.
Womp womppp. Not going to write a novel here to defend myself, but boy was I disappointed. I should've guessed when I walked into the restaurant and saw no other Japanese customers that this was not the place for me. Gorgeous decor, beautiful presentation, and friendly service. But when it comes down to it, the sushi rice was inconsistent and the the main star of the evening, the fish was WAY over-seasoned with ponzu, pepper, shiso, and all these other tricks. If you want interestingly flavored sushi like that, Gari is still better. And if you want traditional nigiri like you had envisioned in Jiro Dreams of Sushi, then this is also not the place for you. Go to Kuruma Zushi instead!
(2)
Gnod L.
Back story: I actually came here during the first or second month after its opening when it wasn't insanely hard to get a reservation. Since then I've explored some of the other sushi omakese restaurants available such as Kura, Ichimura, 15 East, Tonoshi, and some others. This place was by FAR the most memorable in terms of service, food, and overall expectations. This restaurant has really set the bar high for me personally and everything else I've had afterwards falls short. Decor: I love it. It's clean, simple, minimal, and not distracting. You HAVE to sit at the bar. I've seen and read some reviewers saying that you should sit in the middle of the bar. NO. If you can sit right at the corner you'll see Nakazawa prepare everything up close and it's not something you want to miss. Food: I don't think I need to go into this piece by piece but it's the best I had in NYC. End of story. Service: Excellent but it's expected. Did not fall short. Overall: I think my review is shorter than most because well, what else do you need to say for a restaurant that exceeds all expectations? It's the best.
(5)
Tee D.
I wanted to dock it a star for price but it's really not thaaat bad. I mean, it is. But the bill was way worse because we drank a lot. This place was sooooo good!!! and so fun sitting at the bar. Feel like we're paying for a dining experience overall, not just top notch sushi. But it's yummy!! Wouldn't go back though because our bill was inching toward $600 soo yaaaaah, not going to do that again.
(5)
Den T.
It's hard to say you can find value at $120 a pop, but Nakazawa, from start to finish, is one of the few dining experience where I can say that every penny was worth it. It's 20 pieces of the most beautiful and tastiest sushi I've ever had. Each piece was beautiful and had wonderful flavors. My favorite was when I got to choose a hand roll of a selection of one of my favorite pieces. We all went for the hotate (scallops), and it was even better than the nigiri piece. Also, the sake I had there was great, maybe too good as I got a little buzzed. On top of it all, the yuza sorbet was the perfect ending to the night. Service was exquisite as one would expect. In any case, reservations might be tough but I was able to get a one last minute because I went after 9 on a Monday. I highly recommend this place, it is a great experience.
(5)
Constantine H.
Went again last night and sat at the bar. Perfection.
(5)
Kim M.
The best sushi I've ever had in my life -- and possibly the best meal of my life as well. Everything about the experience is perfection. The service is excellent, the premium sake pairing was interesting and delicious, and the sushi chefs were charming and talented. (We sat at the bar, where we could watch all the action.) And most importantly: the sushi was outrageously good. Can't recommend highly enough!
(5)
Lucy M.
Still drooling about this place... My amazing boyfriend took me to dine at Sushi Nakazawa on Valentine's Day, and I have been thinking nonstop about the 20-piece omakase ever since. We weren't lucky enough to get the sushi bar experience, but the dining room was just as spectacular, especially if you're looking for something more intimate. Surprisingly, they kept about 30% of the dining room empty, perhaps to create a more zen ambiance (hey, it worked!) My FAVORITE to die for piece was the Hokkaido uni. The flavor was something I've never experienced from either east or west coast caught sea urchins (my boyfriend says I had a look of pure unbridled ecstasy on my face). So good I ordered two more afterwards. In short, the two hour omakase accompanied by a glass of very smooth sake from Hiroshima filled both our stomach and hearts with unequivocal content. Sushi Nakazawa is truly a culinary masterpiece that puts any other 4-star sushi joints to shame. This may just have to be a seasonal dining spot...
(5)
Carson W.
Two words for this place - Simply AMAZING! I really hate to label myself as a sushi snob because I don't mind eating cheap sushi as well. I can't afford to eat Yasuda, Sushi of Gari and now Nakazawa on the regular as my pay grade doesn't allow me to do so so believe me this was a total indulge and delight for that matter. But I will say that sushi here is really the best I've ever had. My wife made reservations to this place thanks to Amex Platnium for my birthday. We were seated at the sushi bar and were excited to witness the culinary masterpiece while devouring our food. Part of the excitement at eating top sushi establishments is to sit at the sushi bar and thankfully we were able to. We were offered the wine list and was recommended to try the sake pairing with our dinner. You can choose either the $40 sake pairing or the $80 premium sake pairing. The dinner is only omakase that comes as a 20 piece set. I will say that each single piece that came out was divine and wonderful. Not sure how this place hid underneath my radar for this long. I hope to come back to this place again sometime in the future. Truly a magical place and kudos to the sushi chefs.
(5)
Christine A.
To be fair, this was my first higher-end sushi restaurant. I guess I never realized that the "normal" sushi I have been eating that I loved and ordered so much was nothing compared to this kind of experience. We sat at the sushi bar and got the sake pairing. Each piece was carefully hand crafted and explained by the sushi chef. The flavors were mouth-watering and kept me wanting more. I can't even put into words how much the uni changed my life. I had to order another uni piece after the omakase was over, just to make sure. Yes, it ruined "normal" sushi for me forever. I'm not sure if I mind. I'd forgo "normal" sushi for a couple months, just to save up sushi-money to have excellent meals like this again.
(5)
Jessica K.
A truly exceptional dining experience. I was taken here for my birthday on Wednesday, we had reserved a table (rather than the sushi bar) and arrived about 15 minutes late. Expecting to be met with some attitude, I was surprised (and THANKFUL) that the hostess and staff were warm and inviting and had left our table open for us. I've found in restaurants of the similar caliber that this is not always the case for late arrivals, and I appreciated their professionalism immensely. We were seated at the back of the restaurant (if it loses any points, it's because it was LOUD!). Every few minutes, we were attentively waited on - not overbearing by any means. From sommelier, to waiter, to manager - each of the staff members were knowledgeable, respectful, and kind. The omakase tasting menu was fantastic, expertly crafted and absolutely delicious. We opted for a sake flight to accompany our tasting meal, and the sakes were all perfectly described and paired with the fish we were currently tasting. Chef Nakazawa was indeed at the restaurant, and politely greeted us and said goodbyes upon entry and exit. What's more, they knew it was my birthday and provided us with some Delicious lychee sorbet (highly recommended) at the end of the meal. Truly a night to remember! Though the price tag was a bit steep (be forewarned), the experience was simply and completely worth it.
(5)
Octavia S.
Put simply, the most overpriced, overhyped, and disappointing sushi restaurant I have ever been to (and I have been to many - I love sushi and sashimi). This place is a piece of work. I honestly have no idea how this place gets such strong reviews. Some of my observations echo what others have noted: 1. Outrageously expensive. The cheapest bottle of wine on the wine list is $70 for a Riesling (!). They'd probably counter that they have half bottles that are cheaper but when you do the math they are even more expensive than just buying the whole damn bottle. A younger couple next to us saw the wine list -- they clearly wanted to order something -- and were visibly horrified, and wound up just ordering green tea. Bill for two us? Nearly $500! 2. Little flavor. They start whipping up plates of 20 nigiri that were virtually identical in flavor, appearance and texture. My companion and I frequently commented that some of the pieces had no flavor whatsoever. Many pieces tasted like smoked salmon. Half the pieces were from fish from the northeast USA/Canada. Not a big deal, but why the markup if many of their pieces are from the Boston area? 3. Robotic service. We actually started to refer to our waitress as "Bishop," that android from the Aliens movie. She seemed to be a carbon-based life form, but given her utter lack of personality and machine-like descriptions of our sushi before zipping off, I can't be sure. They are all going back to a shoebox-sized apartment after work, like the rest of us, so can we stop with the inane pretentiousness? 4. Finally, the restroom. Folks, when you pay about $250 per head at a restaurant, can the bathroom be serviced once a day, at least? Why is there paper overflowing the trash can? Why is there gross residue all over the place? For God's sake, I've seen cleaner bathrooms at fast food restaurants. I suspect most people that go here are on expense accounts. Even then, I wouldn't go. Please, avoid this pretentious money pit, and let Nakazawa reunite with Jiro and call their establishment "Sushi Wallet Destroyer."
(1)
Angeline C.
Many weeks and a few canceled reservations later, I finally had the chance to come to Sushi Nakazawa and sit at the sushi bar! I had several issues trying to get a reservation since I kept missing it at midnight =( My fingers were just not fast enough. It must have been my lucky day because I finally got a 715pm reservation with Nakazawa there himself! I got there early to request a seat in front of Nakazawa. We were seated in seats 5 and 6. Nakazawa was in the middle and throughout the night, I was able to watch him prepare my food. He made a few jokes throughout the night and I found him to be very nice. He was talking to one of the younger chefs next to him and asking him about his life and I thought that was very cool since he was trying to make an effort to get to know the people he was working with. I found the seats at the bar to be comfortable AFTER you were seated. They are hard to get into though. I also felt the restaurant decor gave off a cold vibe. Besides Nakazawa himself and the other chefs, I found the people working there to be very stiff and unapproachable. I felt a little unwelcomed and I'm glad we sat at the bar and faced the friendly chefs instead of facing/seeing the unfriendly staff. The omakase started off with a wet cloth. We were also given a little cloth to wipe our fingers with throughout the night. The proper way to eat sushi is with your fingers so I thought that was pretty neat that they did that! You can bet that I ate with my fingers since I hate using chopsticks. Salted Alaskan salmon piece (forgot the proper name, but it's the first piece they give you) - this piece was amazing. The salt on top complimented it so well and I wanted more! The lean, med fatty, and fatty tuna pieces were melt in your mouth delicious. I've always loved fatty tuna, but even the lean piece was melt in your mouth delicious! I ordered extra pieces of this at the end. The amberjack was another favorite, although it tasted kinda fishy. It was so buttery and also melt in your mouth. One of the highlights of the night was when Nakazawa took out the live prawn. The poor prawns were still alive when he took them out and I felt so bad for them! He was making some jokes while he was prepping them and that was pretty cool. The prawn was amazing and we got extra pieces of this in the end too. The tuna handroll was amazing too and we got an extra one of these at the end too. Be warned though, this is $18 for one roll. The japanese mustard they used complimented it so well and it was one of the best pieces of the night. I love scallops and I was a little disappointed in the dancing scallops. They could have been sweeter. It was a tad tasteless. =( The sea eel was good and I could easily eat this over a bowl of rice if given the choice. I am not an uni person, but this uni was good. It was very buttery and had a lot of flavor to it. We didn't get to pick our own uni though. I also love salmon roe and that piece was good too. I didn't really care for the clam or the rest of the other pieces since they weren't too memorable. The tamago they serve at the end was amazing. It tasted a little like the Chinese egg tart. I am normally not a tamago person, but this tamago was different and everyone should try this. I am normally not a wasabai person, but watching one of the younger chefs grind fresh wasabi was cool since I've never seen it done before. The wasabi wasn't bad at all and I actually liked it! The yuzu sorbet was delicious although I didn't really care for the frozen raspberry/boysenberry. I love green tea and it was amazing and full of that bitter green tea taste I love. I wish I finished it, but I didn't have time =( After the 21 pieces were done, we were asked if we wanted extra pieces. We ordered extra pieces since we were not full. This was maybe approximately 9pm and I felt like I was being rushed. These extra pieces was easily another $100 to the restaurant and I didn't appreciate being rushed. I couldn't enjoy the pieces like I wanted to and I don't think they should ask if you want extra pieces if they aren't going to let you enjoy your meal. They didn't say anything to hurry me or anything, but it was just something I felt (along with the cold vibe). The next reservation was 930pm and I understand they have to clear and clean the sushi bar, but i would rather them make the meal a little faster so we would have time to enjoy the extra pieces or not offer the extra pieces option at all. I had a great time and it was everything I imagined it to be. I made sure to watch the documentary before I came. One thing that I thought was cool was that Nakazawa saw I was left handed and placed the sushi so it would be easier for me to grab. I thought I was going to give this place 5 stars, but it just didn't wow me enough. Maybe I was expecting too much. Either way, if you can get sushi bar reservations, you should come and give it a shot!
(4)
Isabel C.
Omakase at the bar! Love how personable and flexible Chef Nakazawa is. He is a jolly man with an awesome attitude (hard to imagine him putting up with his former boss for so many years). He picked up on the fact that I was left handed and served accordingly. Also love being able to watch the other chefs work at the bar as well. They were also interesting and the chef highlighted them in conversation. At 5pm when the restaurant just opened and I was surprised to find it empty at that time for Valentine's weekend. The atmosphere was quiet I think because everyone was so intrigued but loosened up towards the end of the meal. The service is a little uncomfortable especially the heavy high chairs. All twenty pieces of sushi were perfect, from the nori to the rice to the sauce to the fish itself. My favorite was the presentation of the toro... and the dungeness crab... Also love the yuzu sauce that he used in several pieces. It gives the fish the fresh, sweet kick. The housemade ginger was delicious! Compared to other places, this place is heaven in terms of classic modern sushi. I know there are other omakase in the city that feature different styles but to achieve the most simple and beautiful sushi, Nakazawa is absolutely at the top in New York City. Thank you for the meal, will be dreaming about it for days!
(5)
Matthew V.
After reading some other reviews, I was uncertain if Sushi Nakazawa was going to meet expectations. Bottom line up front: The meal was absolutely outstanding. We had the omakase at the bar, with the "traditional" sake pairing. You should do the same (should you be able to get a reservation). Stipulation on a Saturday is that principal Chef Daisuke Nakazawa isn't behind the bar, but to be honest the #2 and his team were outstanding. Everything was prepared perfectly, and was well explained. The sake was well paired. Bar chairs were comfortable, and my wife got a kick out of the push-up / pull-out ride when she needed to get up. Minor dings (very minor) as follows: 1) They book the seatings very closely (5 PM, 7:15 PM, and 9 PM). You need to get there at least 20 minutes early if you want to sit center on the bar (only 4 of the ten seats are in optimal viewing position), and there's no where to queue. You just kind of gaggle behind the bar, politely grilling the stragglers from the previous seating. A couch somewhere would go a long way. 2) One restroom, many people. The upside is that, if you're friendly, your able to socialize with others lucky enough to be in the same position you are. Actual bottom line... We will be going back. It was worth every cent of the ~$500.
(5)
Jackie M.
I made reservation about 3 weeks ahead and scored a table in the dining room area. Only even number reservation is allowed in the bar counter ($150). For $120 with 20 nigiri and dessert is a bargain, especially omakase (hopefully) prepared by Chef Nakazawa (apprentice of the famous Jiro) By the way, he is only there Mon to Fri. The server suggested that we use our hand to eat. It's also suggested to eat from the right to the left. The right being the most bland vs the left has more seasoned and flavorful. Each plate is presented with 2 to 3 pieces at a time. The portion of the rice and fish was well-balanced. Fish was fresh, but i wouldn't say it was darn amazing. Maybe i was expecting more? Overall, i thought nigiri was fresh and good, but not mouthwatering awesomeness. I enjoyed the nigiri that was served on the left side, which was more seasoned. Few of the favorite - uni, seared hamachi, and tamago. Overall, it was a great experience and service was great. The waiter explained each nigiri. However, i wish they would include a menu. I might have a better time if I had sat in the bar counter. I've had some amazing nigiri in Tsujiku fish market that left me wanting more. Til this day, i still daydream about how great it was. Sadly, i did not have this mouthwatering craving for more from nakazawa's nigiri.
(4)
Alexandra W.
Amazing. Worth every dollar. We sat at the sushi bar. And I don't think I would go if not at sushi bar because the best part is watching Chef Nakazawa prepare each piece of sushi for you (together with his team) and place it in front of you. He took the time to explain each piece and is super personable and funny. He did not hesitate to answer questions from his customers, and when asked told us his fav American food is cheeseburgers! The food was amazing and the service flawless. Definitely do sake pairing. It was a lot of quality sake at a great price and really augmented the experience of the meal. Our waitress (blonde) took time to explain each sake pairing and the how the flavors of the sake paired with type of nigiri served. Would definitely go back. FYI made res at 12am on dot 30 days prior and somehow scored 7:15 time!
(5)
Kitty W.
The fish is incredibly fresh, and the omakase is greatly executed, but it's definitely not the best I've ever had. For this price point, I would pick visiting Ichimura at Brushstroke again over Sushi Nakazawa anyday. But, ok, if you're a sushi/omakase snob like I am, then yes, you should try Sushi Nakazawa at least one time, and ONLY at the bar. This sounds hella harsh, but all the people that have dined in the dining room, and not the sushi bar itself should not even begin their story about visiting Sushi Nakazawa. You guys are visiting this place because of Nakazawa, so to truly enjoy the experience, you better at least have the man touch your nigiri. Chef Nakazawa does *NOT*, I repeat, does *NOT* make food for the people in the dining room. He himself even verified that by telling our group that he makes 600 pieces of sushi per day (That is 200 pieces per seating, and 3 seatings per night. And yes, he doesn't cut the fish himself, he just assembles it.). ... And any omakase should honestly be eaten in front of the chef. But ok, maybe that's just the snob in me. Ok, back to the place itself, and why I was debating between 3 or 4 stars. The atmosphere is horrible. As people might see from previous reviews, there is no ambiance, and the servers look dead serious. According to my sis, they look like people from Men in Black, but definitely not as cool as those from Men in Black. I'm sure the staff here is trained for fine dining, but having people hover around me, and shooting daggers into my food isn't the way to go; especially for a Japanese restaurant, when the Japanese are known for being respectful, yet also friendly and welcoming at the same time. It honestly ruined my mood upon entry when I saw how stern and wooden everyone looked - especially the taller gentleman behind the sushi counter passing on orders, and the mean looking asian woman with long sleek black hair and blunt bangs - these two really need to at least.. smirk. The service definitely was "good", but not something I liked. It was just top notch service I did not enjoy. If not for Nakazawa's fun personality, my 2 hour omakase dinner would've been a living hell. I was wow-ed by some parts of the omakase (especially the geoduck!), but was disappointed when Chef Nakazawa handed me a below average looking piece of Uni Nigiri. The presentation was not passable by any means, but I did not complain. In addition, my sister excused herself to use the restroom, and arrived back to her seat with her tuna handroll sitting on her plate. Any real sushi chef would know that a hand roll should be served hand-to-hand to ensure it's freshness by having it consumed asap, but Nakazawa chose to leave it sitting on her plate. I know it's a timed omakase, but I think he could've still waited for her to arrive back to her seat to then make the hand roll. All in all, she had a soggy hand roll that she did not enjoy. NOTE: If you are a Platinum/Black Amex card holder, use Amex Concierge to help you reserve a seating at the bar so you don't have to fight with the mass at midnight to try to reserve a seat. That saved us trouble. So.. Would I come back? Definitely not. It definitely impressed me at some points, but for a place that had me waiting for a month for my reservation, it also failed to impress. It was worth the experience though.
(3)
Stephanie M.
What a memorable tasty omakase sushi dinner! We arrived a bit before our reservation time and they gladly seated us. The omakase was brought out in mostly pairs of two. Each individual piece had its own unique and delicious flavour unlike the sushi we eat anywhere else that all just tastes the same. We really savored the unique and different tastes! Our favourites or stand out pieces were the cuttlefish, shrimp (very sweet), Uni, fatty tuna (melts in your mouth), crab and the famous egg. I thought we wouldn't be full but we were. To end the night we had a refreshing and delicious lychee gelato that we've never had anything like before! Not even Italy. Pricing is $120 per person. Additional a la carte pieces were a bit pricy. Restaurant can get loud if a loud party is also seated in the small dining room.
(5)
Allen D.
Great selection and staff was the best. Sushi served in perfect temp and fresh. Paring with sake was perfect. Great info from wait staff.
(5)
Cissy Z.
I cannot say anything about Nakazawa that hasn't already been said, except affirm that it was one of the best sushi dinners both my partner and I have ever tasted. Yes, it is expensive, but it is also a once in a lifetime experience. Sushi Nakazawa is about as close as you can get to the freshness of the Tsukiji fish market without flying to Tokyo. Some Tips and Tricks: - Reservations are a MUST. Instead of trying (and failing) to make the reservation at midnight 30 days prior, I had more luck booking after the fact with this neat site that lets you know when a table opens up: alerts.opentable.com - Pass on the table service, and only dine if you can get a reservation at the bar. Chef Nakazawa only serves the sushi bar, and if you're paying that much money, why not go for the complete experience? - Unlike traditional omakase dinners, only sushi is served. - $300 per person buys you 20 pieces of sushi and ice cream for dessert. The sake offerings are quite robust with two levels of pairings (comes out to be about 6 glasses of alcohol). - Where you are seated at the bar is on a first come first serve basis. If you go early, you can ask the hostess to place you in the best spot-- right in front of where Chef Nakazawa does most of his sushi making magic. Make note, you will be crammed in a narrow entrance way in front of the door as you wait for your seating. - For the time agnostic: the earliest seating (5:45pm) is the best as you can pick the uni that Chef Nakazawa will then slice open and serve you. The latest seating (9:30pm) is the worst as the Chef will be winding down and not ask if you want additional pieces. Enjoy!
(5)
Bailey Z.
Sushi Nakazawa is for anyone who has been obsessed with sushi since watching the documentary "Jiro Dreams of Sushi," but can't afford airfare to Japan and fork over an additional $500 for a seat at Sukiyabashi Jiro, the three-star Michelin restaurant of the film's fame. While reservations are booked a month in advance, the goal to eat at this small restaurant in the West Village is still quite realistic. The one-time apprentice of Mr. Ono is now the head honcho of a 20 piece omakase that will tickle your taste buds, if just for a few seconds, and leave you wanting more. While each individual piece of sushi tasted unique, some stood out more than others. The smoked salmon piece to start the meal was wonderful and was reminiscent of a piece of smoked Gouda. The sweet scallop was by far the most unique pieces of scallop I've ever had. The uni was magnificent and transported you to the ocean. The entire meal was capped by his famous tamago, more sweet and custard-like than the omelet types that we are all accustomed to. I could go on and on about each piece, but I won't. I was impressed by the amount of restraint that went into each bite. There was the perfect amount of yuzu, or ginger, or Japanese mustard. The sea salt had the perfect amount of granules, as to not overwhelm the taste buds. You could tell each slice of fish is handled with care and molded on top of each morsel of rice. Although we were seated in the dining room, the experience was a memorable one, which was highlighted by the food. The service was excellent. The decor was minimalist, as to not distract your other senses. The price, of course, is hefty, but just think of it as a steep discount for not having to travel all the way to Tokyo.
(5)
Jeanette L.
wow. amazing dining experience. everything was 5*. first and foremost, the sushi was DELICIOUS. it was my first omakase experience and i'm SO glad it was at sushi nakazawa. the variety and the flavors and the freshness of the fish...so so so so good. even loved that we got to try a toro handroll as our second to last course. and the egg as the finisher...amazing. AND THE DESSERT. the creamiest BEST asian ice cream i've ever had - lychee flavored. the entire experience was worth the $150/person omakase price at the bar. the service is impeccable. the sushi chefs are friendly. my boyfriend did the sake pairing and really liked it. i got the Hitachino Nest Real Ginger Brew...yum. AND OH YA, their house made ginger is THE BEST i've ever had. SOOO good. definitely recommend. it'll be a pricey night but WORTH EVERY penny. can't wait for an special occasion so i can return. :)
(5)
Cutie Patroller ..
Sushi Nakazawa Patrolling *\(^_^)/* I finally made it to Sushi Nakazawa!! This patrolling was definitely the most exciting patrolling ever. Especially since it's still hard to get a reservation at Sushi Nakazawa. Actually, it's the most exciting patrolling ever since I started my Cutie Patroller blog!!!
(5)
Michael T.
There was a lot of hype surrounding Sushi Nakazawa with their head chef being the apprentice of legendary Jiro Yoshino of "Jiro Dreams of Sushi" fame. My friends and I would get super excited just talking about it. Back in the summer of 2014, I had the luxury of coming here twice for dinner within a two month span. Both times reservations had to be made 30 days in advance. I can attest to both experiences being nearly identical. This restaurant only offers a chef's tasting menu or omakase, which costs $120/person for table sitting. You can order sake or additional pieces after the omakase is complete which will raise the price. The waiters and additional staff go through the process of explaining every dish that is served. We had about 20 pieces of sushi in total. The nigiri served in the beginning and middle were average at best. The plates that stood out were the toro, uni, and eel with the latter two being the best I've ever had. Their magnum opus, tamago, was good as well. Considering the hype of Sushi Nakazawa, I feel that the omakase had to be more than 3 - 4 pieces of stellar food. There are high expectations of this restaurant especially as it is being seen as the American successor to the three Michelin star restaurant Sukiyabashi Jiro. But it seems the genius stayed in Tokyo. I would give Sushi Nakazawa 5 stars if they increased the quality of the beginning dishes. It feels like the chef was simply filling the omakase with their B and C players for the sake of. I would have enjoyed the meal more if they just had their A dishes for the price of $60/person. Like a great book or song, you want the beginning, middle and end to stand on their own. And even better if they can accomplish that while complementing each other. Unfortunately, the omakase here is very bottom heavy, not enough consideration for the whole experience.
(3)
Anna G.
It's all about the fatty tuna!!! I went here on a Thursday night and sat at the sushi bar for omakase. I was already geeking out a bit after watching Jiro Dreams of Sushi a few times but this place is far from gimmicky. Chef Nakazawa is truly an artist. I felt like I had paid for a show and a meal - often forgetting to eat the pieces on my plate as I was mesmerized by the work behind the bar. This is bar far the best sushi I have ever had and well worth the price tag. My only dislike was the uni but not because of how it was prepared, just my general disdain for uni. We ordered another fatty tuna at the end of the meal even though I was stuffed to the brim. He did allow me to request less rice around piece number 10 as I was getting full. First class service and a meal that will change your life!
(5)
Sandy S.
UPDATE: I went back with a friend and we sat at the bar. We were late too, but Chef Nakazawa was very accommodating and somehow we managed to catch up with everyone else's service at the bar. He was very funny and entertaining. The sushi was great and I enjoyed the experience. Definitely sit at the bar if you can!
(5)
Mark L.
Absolutely fantastic. My wife and I had the best seats in the house...front and center of Nakazawa himself. The sushi was perfect, and the sake pairing was delicious. The staff were super friendly. It's definitely a tough reservation, but well worth the wait and price.
(5)
Jess C.
After an unsuccessful attempt to make a reservation at Sukiyabashi Jiro Honten in Ginza (thanks, President Obama, for bringing more publicity to the already-famed restaurant), I decided to deal with my disappointment by finally writing this review haha. The Bottom Line: This won't be the best sushi you've ever had. Your life won't be changed forever. BUT! Come as aficionados of the 2011 documentary, Jiro Dreams of Sushi. Witness firsthand the stark contrast between apprentice Daisuke Nakazawa's cheerful temperament and mentor Jiro Ono's stern demeanor (seen in the film). Marvel at the technique of the chefs. Try Nakazawa's tamago. You probably won't leave full, but you will leave happy. Tips: - Sit at the bar! Admit it, you're coming here to see Nakazawa (he's part of the experience) so sit at the bar, not the dining room, duh. - The website can be a bit confusing so definitely take a look a few days beforehand. Reservations for each day open up a month in advance exactly at 12:01AM (e.g. book at midnight on May 5th for June 5th). There are 5:30PM, 7:15PM, and 9:30PM seatings. You'll need quick fingers though, it gets full very quickly. They only accept parties of two. - You can also call them, M-Sa 12PM-4:30PM - $150 for 20 piece omakase + dessert ($120 in the dining room) and extra if you order pieces a la carte (not offered in the last seating I think). They also have a $40 sake pairing. - They will ask if you have any dietary restrictions and they will accommodate you! - There is no "dipping of sushi in soy sauce & wasabi" here, kids. So don't come expecting to show off your wasabi-eating skills. Here, they use ingredients such as sea salt, vinegar, and yuzu to draw out and/or compliment the flavor of the fish. Our menu: Alaskan salmon Smoked salmon from Hokkaido Dancing scallops Geoduck clam Rock bass with yuzu Red barricuda ?? (sorry, I couldn't read what I wrote here haha) Sardines Mackerel (aged 7 days) with mustard Octopus Shrimp from New Caledonia Yellowtail, aged 5 days Bonito from Kyushu Chu Toro with mustard Bluefin tuna Otoro ("Kobe beef of the sea") -- my fave! Uni Ikura (salmon roe) Hand roll with toro; Japanese mustard, Tokyo sea weed Tamago Yuzu Sorbet with pomegranate seeds Service: You will feel like royalty. It does feel a bit intimidating with the men in pressed, Italian suits standing en garde nearby, but it helps if you talk to them - they're very friendly. My only other sidenote is to Alex (owner Alessandro Borgognone): while I'm extremely flattered at how observant you are with your customers, you put me in a tough position, not letting me pay for his dinner, considering it was his birthday (& he had taken me out for my birthday too). Seeing how the lovely Julianne Moore (sitting next to us) was amused by my loud protests, I suppose this doesn't happen often. But, thank you. Chivalry exists!
(4)
Kevin K.
There are few times in my eating life, that I have been so surprised that there are not enough words in the lexicon that I call my own. This was one of those times. When you sit through and eat piece by piece of delicious locally and internationally sourced product you wonder why this place has not received any Michelin stars. I think I know the answer to that question but let me take you through the delicious journey that lasted for 2+hours on a mild February evening. The dinner starts with salmon wild salmon and coho equally delicious then you take a journey through the mackerels. Spanish, Japanese, smoked. It is a delightful experience because it is exactly like the Jiro documentary. My favorites were the triggerfish with liver, and the amaebi with caviar, and finally the Ebi. The tamagoyaki was a little sweet imo. At 150 it is pricey but you pay for every delicious bite and savor them because you will be satiated. Spread the cost across 20+ dishes and it will definitely be more palatable. Cheers and happy eats. One thing that bothered me though was the condition of the restroom. It was kinda gross but it was the end of the night so if I were looking at more detail this would have definitely bothered me more but I was so happy about the food I didn't care.
(5)
Cathy B.
I went to Sushi Nakazawa in April but have been putting off this review (bad Yelper! Just kidding) So let's get started... Most important questions: Did I sit at the bar? No. Was I sad I didn't sit at the bar? Yes. That being said, this is purely dining room experience review. My boyfriend and I went on a Saturday evening around 6pm. We entered and the host and few other members greeted us and took our coats. The dining room area is very nice but tad bit too dark for me even though there was small candles. It didn't have a warm and cozy feeling but very proper and cold. I feel like at the bar it would have been more casual and friendly since the chef and the workers are actually engaging. I felt like the waiters/waitresses were not too friendly - very stiff and always checking to see if we needed anything. Yes, it's great to be attentive but please don't overdo it. It ruins my meal. Also, they tried pulling away my boyfriend's plate before he was even finished. Unprofessional. We mentioned this to one of the waitresses and it was fixed immediately. Food- great pieces of sushi. My favorite though? The shrimp piece and actually the rice. The rice is so sweet and flavorful. I would get a job at Nakazawa just to learn how to make this delicious rice! Overall? I think it's worth checking it out. The food is good, I'm not sure if it's the best though and the service has kinks here and there but we didn't feel neglected (actually total opposite). The price for omakase is not very expensive either - $150 per person I believe? Check it out! Good luck with reservations - they take only 30 days out.
(4)
Michael B.
My wife said, "this has ruined sushi for me forever" and can't wait to come back. Excellent omakase menu. I personally did not enjoy some of the options (one of the mackerel ones), but overall a good mix... and they ask you if there are certain types of sushi you don't like before creating your menu. Highly recommend sitting at the bar if you can as well as doing the sake pairing. We got five glasses when we went and it was more than enough. If you need reservations, they generally open up 30 days in advance on midnight on Opentable.
(5)
Maneesh P.
Only one question needs to be asked after eating at a restaurant...would you go back? The answer here is No. Ate here last night..much anticipated like most other reviewers. The sushi is very good. That's it. Few pieces were to die for. It's just..very good sushi. It didn't compare to Yasuda, the only other 'high end' place Ive tried in NYC, where the only thing stopping me from ordering more sushi was the escalating bill. Each piece of sushi left me wanting more. I didn't share my thoughts with my dinner companion to let him decide for himself...and he was on the exact same page. So, no regrets going but I wouldn't consider going back. After eating here I understand better the 1-3 star reviews on yelp. The 5 star reviews stating 'best sushi in america' and 'worth flying to new york for' make no sense to me.
(3)
Heather T.
Overrated. Finally, after 3 weeks of excitement over our dinner reservation, we came back home last night rather disappointed. I was disappointed to feel disappointed because I was really looking forward to "one of the best omakase in NY". The flavor and richness of each fish was overpowered by the "twists" of yuzu pepper, yuzu zest, shiso, and etc. When I was reading some of the reviews I didn't realize such thing would make a difference, but I definitely started to miss the traditional style of Sushi Yasuda's soon after our course started. We enjoyed it, but were not impressed.
(3)
Ravisara L.
Overrated, expensive, and a waste of my time. I went on a weekday when Chef Nakazawa is supposed to be making sushi, however, he wasn't there. The restaurant should have notified the diners and give us the option to cancel. Its unfair to not tell us beforehand since the sole reason for booking seats at the sushi bar is to taste Chef Nakazawa's creations. From what I tasted, Sushi Nakazawa is no where near the standard I expected it to be. Most of the time I can't even taste the fish - the seasoning was definitely not delicate. It overpowered everything and the over vinegared rice did not help to make things any better. I don't understand the hype around this place, there's better sushi bar to spend $$$.
(1)
Freeman F.
not impressed by the so called apprentice of the god of sushi. had the 20-piece omakase, nothing really stood out, every piece is just so mediocre. there are tons of much better Japanese restaurants out there in NYC. overall the experience is ok, not bad but not impressive either, would not come back again given the price range. also I think michelin is right on this one, there is a reason why it's not michelin starred.
(3)
Jessie H.
Words cannot describe how good the omakase sushi is here. Perhaps moans could. But only maybe. To be honest, I can't remember a single name out of the 20 pieces of sushi we ate, save for the uni and salmon roe pieces. BUT REST ASSURED, each piece brought ineffable pleasure to my taste buds. And surprisingly enough, my favorite piece was not the sushi, but the tamago egg custard piece. So so good. This place is worth the money at least once in your lifetime. DO IT. 5 STARS YO.
(5)
Brady A.
Took a friend there for his birthday last night, 3/1. We were aware ahead of time that the chef wouldn't be in on Sundays, and chose not to sit at the bar in order to save $30 on the omakase. So, judge the meal accordingly. The sushi itself is impeccable, but (again, likely because it was Sunday with minimal fish deliveries and no head chef) the quality was not NYTimes 4-star fish. Some of the fish was too cold (especially the salmon), the o-toro, already making me feel guilty about eating Bluefin was not nearly the level of fattiness you'd expect, the shrimp (poached, not raw as many of the lauded reviews mention Nakazawa kills in front of you when he's there) was nothing special, and the eel was overcooked. That said...the uni? Oh dear lord, the uni...the santa barbara uni was superlative - easily one of the best pieces of uni I have ever had. We were able to get a piece of the Hokkaido uni at the end of the meal, which was somewhat new to me - much more reddish in color, looser, much sweeter, with a tongue-coating bitter finish. Also well-above average was the bream, the hotate, and the tamago. So, I have a suspicion that this is a flat out 5 star joint when Nakazawa is in the house, and the sushi is one-day fresh. To get the best experience, then, probably go during the week. But, for a special occasion, if you want to actually GET a table, it's a good enough experience at a table on a weekend.
(4)
Peter C.
What a meal. What a place. What a show. We lucked out on reservations for NYC's hottest sushi. We paired the meal with sake selections and let world class sushi experience wash over us. A few points: Our chef: was not the samurai overlord-like presence that I have come to expect of these places (see Sushi Gari, Nobu, et al.). Presenting himself with his staff in a friendly, welcoming fashion. In socks and sandals, he was funny and easy to talk to. The dining area: the simplistic, clean and the ordered feel of a Buddhist zen garden. All things in their place. Cool and fresh. The food: although some pieces were basic (sock-eye salmon is sock-eye salmon) the overall juxtaposition of warm vs cool, salt vs sweet, soft vs rough made the meal a spectacular experience to eat as well as behold. Just in case you were wondering what was on the menu: Channel salmon Sock eye salmon - Alaskan / smoked Scallop. -maile Giant clam - oregan Spotted knife chop fish -japan Cataras fish Sardine - hakido japan Hos mackerel 7 days aged mackerel Spotted prawn - live Amber Shrimp - gautamala Amber jack Bonito Blue fin tuna - boston Blue fin tune / soy marinated Blue fin tuna / fatty Uni / sea urchin Salmon row / Alaska Tuna hand roll Sea eel Egg custard
(5)
Alyssa D.
Here are some photos that go along with my review from February. I forgot all of the names of the fish so forgive me! Everything was delicious and oh... There's us! Full of sushi and perfectly happy about it
(5)
hugo z.
Got a 5:15 table for 4. All four of us didn't eat much during the day, just to enjoy this dinner. Way toooo much hype for this!!!! I expected the food to be really top notch with all the hype but it was just ok .... Nothing really said wow for me... This is a 1 and done
(3)
Valerie G.
Not much to be said here that hasn't been said. Just a few pointers: 1) Try to avoid the 9:30pm seating (it's the last bar seating) and at this point, Nakazawa-San will no longer ask if you want additional pieces after your omakase. We wanted an extra uni and toro piece but could not get 'em :( 2) He also didn't ask us to pick an urchin to open up for our uni piece...I suspect this only occurs during the first seating, but am not positive. 3) There is no waiting room in the restaurant, so be prepared to huddle in a corner until it's your turn. 4) If you can't get a bar seat, I'd continue trying and pass on the dining room as it's very far away from the action AND Nakazawa-San only prepares the sushi for the bar diners. 5) However, if you must, try to get table #20, which is right next to the bar. Usually reserved for VIPs. Service was great - they paid extra attention to me since I was the girl on crutches #crutchlife. ALSO, Nakazawa-San is as endearing as all the other reviewers made him out to be! He dipped quickly after our omakase, not but before making himself a hand roll to snack on (approx MSRP - $18).
(5)
Dan K.
Was here when it first opened. If you choose to eat here, and don't have the budget to keep coming, you should avoid it because it will be difficult to ever eat any other sushi again.
(5)
Wataru I.
My overall impression of Nakazawa was "assembly line". Yes, sushi was ok, the service was good, Mr. Nakazawa was really nice as I have seen on movie. I even took picture with him after the dinner..... At this sushi bar, basically 3 sessions of assembly line occurs every night. Everybody sit at the bar at the same time (pre-set reservation time), all sushi are prepared at the same time, served at the same time as if you are chicken in the cage. Oh, I have to mention, fish are not sliced by Mr. Nakazawa himself. They are brought to him "pre cut" and Mr. Nakazawa "assembles". In my opinion, sushi bar is where your personal request is carefully listened, your sushi is prepared by chef according to your request, you can eat sushi at your own pace, enjoy nice conversation with your partner and sometimes with sushi chef.
(2)
Doug B.
Quality Decent. Portions of fish disrespectfully small... Liquor obnoxiously tiny. What a disappointment for traveling from Miami to what is to be said "the greatest omakase" outside of japan. Service was more in a joking manner. Worst $400 ever spent.... Oh well
(2)
Erin A.
I was lucky enough to experience Sushi Nakazawa twice. The second time was even more memorable because we scored the seats right in front of the great Chef Nakazawa. Not only is he entertaining and friendly, he knows exactly what he is doing. You can tell all the skills he's gained from being the 11 year senior apprentice of Jiro Ono. His splendid omakase shows it! Every piece in the course was a work of art. He creates them in such a way that every bite brings out a different flavor of the fish. As crazy as this might sound, the famous tamago was one of my favorite pieces of the meal. You can see why he cried over it!
(5)
Andie S.
"Where should we go tonight? Oh this place looks good on Yelp..." yeah, we were that naive. The girl at the front desk couldn't hide her tell of contempt as she said the words "we're fully committed this evening." But the Foodie Gods were smiling on us and as we turned to leave, another hostess grabbed us and told us of a last minute cancellation at the bar. Here's the drill: they have set seating times (get there 15 minutes early) and it's only omikase (sorry, no California roll with fake crab and tempura shrimp...). Have the flight of sake to accompany your meal... but beware that you will be drunk if you order the 7 sake one. Our seats mates had been trying to get in since November. They ultimately forgave us our good luck (what's the opposite of schadenfreude?) and we simply had the best sushi EVER. I recommend the spicy tuna hand roll (just kidding! ) ps. Don't forget: come 15 minutes BEFORE your set time
Food: barely 4 stars given the price Everything else: -1 star There isn't much about the food that hasn't been said before. Yes, some of the pieces of sushi are perfection and happiness in a bite sized lump, but there were a few that were very meh. There was an decent progression of fish served, and never once did I think, hey this tasted like what I just had. However, instead of going for interesting in the direction of freeze dried soy sauce, I would have preferred a more interesting variety of (shell)fish. Some things were certainly more for show than for taste, such as the live shrimp and the extra white truffle shaving on top of the uni (I would pass on this). Now the everything else, all of which wouldn't matter much/at all at a less pricey restaurant. Upon being seated at the sushi bar we were told by a suited waiter that chef Nakazawa had to take an urgent phone call 20 minutes prior and may not return. This was probably true but it just felt like a flimsy excuse for the fact that we were deprived of an integral part of the experience and price tag. They also weren't particularly apologetic about this which I found rather unprofessional. Another downside to the sushi bar, other than the boiling shrimp pot fumes another reviewer mentioned, is the hectic dance the multiple chefs do at the counter since they also make the food for the dining room. The overall ambiance also didn't feel right, it's quite obvious that the restaurateur is not Japanese. It's definitely catered to the west village crowd whose sushi eating is the full extent of their gustatory adventures. I suppose since the whole premise of the restaurant is celebrite, it's only right that the place is more trendy and modern than authentic. They don't have fancy Japanese toilets and we were served green tea instead of hojicha after the meal, which would have been fine had it not been after 11pm. There is an obvious lack of thoughtfulness that is observable in other Japanese establishments. I won't be returning. Maybe I went on an off day, but there is just strictly better omakases to be had in the city.
(3)
Lisa W.
Many have written very detailed reviews of this place so I'll keep it short and simple. Extremely fresh, delicious and perfect sushi. The meal really started to build as the night went on and I was truly stuffed by the end. It was also the first time that I genuinely enjoyed sea urchin - so much so, in fact, that I ordered a second piece! Chef Nakazawa is very endearing and friendly although much of the staff seemed composed of pretentious white men who don't match the mood of the sushi chefs. One server in particular annoyed me in his attitude and demeanor (kind of dismissive, shoved my chair in so hard that my knees hit the table) but I won't let that detract from the wonderful experience.
(5)
Brandon W.
The sushi was amazing. The presentation was amazing. The pot of boiling shrimp isn't. If you are seated at the sushi bar, here is where NOT to sit: By the pot of boiling water. Why? Well, when the chef lifts the pot cover, a whip of shrimpy smelling steam will come oozing out, and if it happens you are taking a bite out of your sushi then, it will completely destroy the wonderful taste of the sushi. Unfortunately, after telling the hostess this issue, nothing was done nor was any discount given on my final bill. So if you want to have the best experience at this place, kindly ask them to re-seat you if you see a pot nearby.
(3)
Lana T.
OK so here's the downlow--is Sushi Nakazawa overrated? Yes. Was it the best sushi I've ever had? No. (To everyone claiming this is the best omakase ever, you gotta come out to the West Coast.) Does that mean it's bad or not worth it? Not at all. The fish is fresh and well flavored, the ambiance is chic, Chef Nakazawa is very personable and friendly, and you get a good amount of high quality fish for $150 pp. If you get the chance to come here, definitely take it. However, I think a large part of the hype really revolves around the infamous documentary. I found it comparable to other omakases of similar quality/price points, with some of the nigiri being OMG-best-I've-ever-had and most of it just being very good. Highlights from the omakase: -cherry salmon with yuzu salt: such delicate and complex flavors with the perfect wrench thrown in by the yuzu. One of the best and most unique pieces of salmon I've ever had. -bluefin tuna, chutoro, and otoro: Chef Nakazawa knows his tuna. Best tuna I have ever had. Amazing texture, perfect flavors. The otoro tastes like happiness. Nakazawa described it as "kobe beef of the sea" and, "it is butter." Can't argue there. -uni: I don't know if this is the BEST uni I've ever had (an honor I think I still reserve for Kabuto in Las Vegas) but it is very very good. It tastes very fresh, sweet and CLEAR, if that makes sense. -butterfish: I feel like this floated in my mouth rather than melted. I subbed the tiger prawn for this since generally I don't like shrimp unless it's ama ebi, and was slightly disappointed they didn't have it here (although I don't blame them for it!) They are quite flexible with food preferences unlike certain other establishments, and the sake pairing is only an additional $40. Service is excellent. Also, if you come here, just sit at the bar--it's only $25 more than the dining room and you get to be served by Nakazawa. Reservations are not terrible to get as long as you know exactly what day/time you want and are prepared to click right at 0:00:00. They also only accept parties of 2. I have never been to Sushi Yasuda or Masa but in comparison to places like Sushi of Gari, Nakazawa is a much better choice. Definitely worth trying if you're in the NYC area. The problem is this place is marketed as being a transcendent experience, which it is not, but I'm still very happy I came here and would probably come back again.
(4)
Arthur W.
Incredible sushi. A very japanese experience. Omakase with exceptions for food allergies. We did the premium sake pairing which really added another dimension to the experience. A few of the dishes were good - but the sake transformed it into something even better. It's not cheap at $80 but if you are going anyway... make it a special occasion. Wait staff was attentive and professional. There's a little bit of a secret service vibe. They all look like Underwood's guy in House of Cards. Would love to go back. Worth a trek. Worth the extremely difficult process of getting a reservation.
(5)
Danny S.
It's easy to call something amazing when you paid a quarter of a grand towards it but it's also hard to talk about issues you may have had because you paid a quarter of a grand towards it. I don't dole 4's and 5s out without good reason like many Yelp reviewers. Those are earned. Let me break down my rating for those of you who want to be absolutely sure before staying up until 12am to make a reservation. I write for you,THE PEOPLE. Not to get attention. I'm here to give you my take because this is a lot of money. Take it or leave it. SUSHI- 3 stars While it's important to note that Chef Nakazawa was an apprentice of Jiro's, it's also important to remember that he has his own perspective and vision on sushi. Sushi Nakazawa is its own entity and does not reflect Jiro's philosophy. The sushi is Nakazawa's Sushi. If you anticipate going to experience Jiro, sorry to disappoint. For Jiro, simplicity in the prep of the fish is extremely important as it defines the overall taste the patron receives. His sushi is served with only wasabi and soy sauce. For Nakazawa, there were garnishes and different "sticking agents" such as wasabi and mustard. Salt crystals, masago, even gimmicky peanut sauce. I appreciated the artistry, but just wanted the fish to stick out. Flavors seem to gear towards Westerners. Some were not special. Masago? Raw live shrimp? No special treatment, and it's a part of Omakase? Give them a little transformation at least.. The apprentice's cutting was eh.. There was a piece where my fish was clearly a lot thinner than others. Don't get me wrong, the level of taste and texture were a step above, but it didn't have that "MY GOD" factor I was hoping to feel. Also, Yelp may show you being able to pick your Sea Urchin but they have regressed in that area and now buy packaged uni. I expected the WHOLE menu to be spectacular. It just wasn't. 3 stars. OPTIONAL: SAKE PAIRING (BASIC) - 2 stars Not worth it. I could have done without. Basically you get 6 sakes divided between parts of the course with descriptions exaggerated by the server. Upon tasting, it really didn't do much to enhance anything. Clean my palette you might say? No, because that is what ginger is for. THE CHEF- 3.5 Stars Chef Nakazawa seemed to be in a rush as he stepped away fairly quickly after the Omakase was complete. During the meal, I didn't see special attention paid to each sushi. Sushi was prepared similar to an assembly line. One brush of soy sauce for all pieces, leaving the end piece with less than the beginning piece. Wasabi was overpowering, coating the fish's flavor. Before you use the "maybe it was to compliment the richness of the fish" excuse, when I say overpowering, I mean I almost had tears and the heat stayed with me awhile. His rush also led him to leave early, and declining to come back to take a few pictures with the patrons (they did tell us we could). Doesn't matter if it was 5pm or 9pm, there should be consistency in terms of the overall experience and show right? Chef Nakazawa did joke around at some points and posed for pictures while serving, cool. But when you take pictures, get his attention. Otherwise he is focused on his work and is not as showy and entertaining as the Yelp pictures may imply. Still, I respect him a lot. 3.5. SERVICE- 5 stars (doesn't count; I expect that with what I pay) This is the first time I have seen people go to the restrooms with an escort. When you sit, they tell you to hop on the barstool, and they push you in. Fancy. Still, I'm not surprised. Also it sucks when you wish for a slow pace to enjoy your meal but see a fast working pace instead because of the dining area.. PRICE- 2 stars $250 w/tip for 1 person with sake pairing. For that price, you should be blown away and experience what some call "foodgasm". I didn't. Paying around $15 for masago? 1/4 of live shrimp? Unevenly cut fish? 2 stars. SUMMARY: Saying what I feel. I went and had it. And I'm sorry but I believe Sushi Nakazawa is overrated. Overall, I was not "blown away" as some people might say in their glowing, yet unsupported reviews. Again, sushi was on another level, but not life changing. Only 5-6 of 21 pieces had impact on my taste buds (Horse mackerel, cuttlefish, fatty tuna, tomago, sea urchin, and eel). Impact meaning having never tasted such combination of taste and texture before. The sake pairing, just no.. Unfairly hyped because of the documentary. The sushi you get does not reflect the price you pay. Would I recommend this to a person who didn't see 'Jiro dreams of Sushi'? Only if I knew the price would be chump change to that person. To someone who's seen it? No because there'll be disappointment. Part of me feels he may be restricted. I don't know if he actually gets the final word on how sushi is made among other decisions. Anytime you have a partner in the business, sometimes the best decisions don't get made. If you are to eat there, dining table will do you just fine. 3 Stars.
After the huge hype and the impossible nature of getting a seat at the sushi bar, I finally scored a seat but the omakase turned out to be a bit disappointing. The pronounced, overly-vinegary rice serves as a stark contrast to top tier sushi places in NYC whose vinegar rice is an after thought or a nice complement to the fish. The crumbly rice also doesn't stick together very well like at the best sushi restaurants in NYC (ichimura, 15 east, yasuda, sushi azabu, sushi of gari, Kura, brooklyn fare, etc). I shouldn't expect the rice to fall apart when I pick up the sushi. The fish selection and cuts were also not at the top tier quality as some other sushi places that also charge ~$150 per omakase. Several blue tin tuna pieces made it in but there was no sign of oh toro that sushi lovers crave. A piece of cooked shrimp (why!!!!) made it in too - I was hoping for something more exotic. I love mantis shrimp and this made it in, but I keep thinking about how these delicious little creatures are so cheaply prevalent in China. Several pieces were over smoked and made it hard to believe we were eating fresh fish. One piece had that fish sinew, so it was hard to chew, and a few pieces were a bit too fishy for me. I've definitely had much better sushi in NYC but hopefully this place will get better over time. The best parts of the omakase were the tomago (truly outstanding for NYC and not something normally featured in omakase but makes sense considering Jiro the movie) and the lychee sorbet (superbly delightful and made to perfection). Overall, I felt like this Omakase should be closer to $75-$100 not $150. At this level I need oh toro and some more exotic fishies to eat.
(3)
Tony Y.
Was able to get the prime reservation at 7:15 thanks to the misses. There was something about the atmosphere that didnt make it seem authentic. I was expecting it to be more bare and gritty and less commercialized. Chef Nakazawa tried his best to interact with everyone. Most of the guests werent as giddy as i was as i am definitely a fanboy jiro dreams of sushi movie. Some of my faves of the night: Triggerfish fatty tuna Trevally Bonito Uni Omakase ended with a handroll and the infamous tamago. Dessert was a scoop of lychee gelato which was good. Overall the sushi was great but for the price i feel like Tanoshi in UES has a better value for the omakase deal.
(4)
Dan P.
Excellent Sushi. I dined here twice in 3 days (and that was only because there was a Sunday in there when he is closed). The first time was in the dining room. They bring you small plates of 2-3 pieces at a time. From memory we were served pieces such as chinook salmon, smoked king salmon, scallop, ebi (cooked shrimp), maguro (tuna), chutoro, otoro, aji (horse mackerel), mackerel, uni (Santa Barbara), ikura, surf clam, etc. All in all it was around 20 pieces. The sushi bar is almost the same except we also got amaebi (sweet shrimp) which Nakazawa-san prepared in front of us. He also made toro hand rolls in the end. There is seating for 10 and there are 3 seatings per night. Everyone is on the same schedule. At the end of your meal you have the option to add more pieces if you liked something or add some pieces that weren't served (e.g., uni from hokkaido). The random girl sitting next to me was also a great companion and by the end she whispered "Since I feel like we're close friends now..." The sake pairing at $40 is awesome. They had some great pours and it includes around 5 glasses. The last one is an unfiltered sake that was interesting. At the end you get yuzu sorbet which is also great. At the dining table you also get some pineapple. We didn't get pineapple at the bar. The bar costs a little more than the dining table ($150 instead of $120). Maybe just psychological but the sushi did taste a little better at the bar. I have sort of "known" Nakazawa-san for years since I saw him around a lot at Shiro's in Seattle (where he worked as a sous chef). He was happy to see me and we took a picture together. I am happy to see him doing well. His fellow chefs at Shiro's all asked me to say hi to him so I did.
(5)
Hilla I.
My husband and I wen there last night for the Omakase at the bar and it was everything we expected and more. The sushi was all delicious. Some highlights were the scallop, the uni with a shaving of white truffle, the eel, and the shrimp. There was also two kinds of salmon (chum and smoked), three kinds of tuna (blue fin, fatty, and can't remember the other one), two kinds of mackerel, tamago, and several other fish I have never had before. We also had the sake pairing, which was great and reasonably priced at $40. In addition to the great food, the service was great. Nakazawa's English is limited, but he was so friendly and would crack jokes (he called one of the fish Nemo). Overall, I highly recommend Sushi Nakazawa for a special occasion or just because. And getting a reservation at the bar is totally worth the wait!
(5)
Hyewon J.
I visited Sushi Nakazawa with my boyfriend last night for the sushi bar seating at 7:15pm. Upon entering, our coats were taken and we had to wait to be seated. Seats are assigned at the bar no matter how early or late you arrive which was disappointing. We were about 15 minutes early and initally sat down in the seats directly in the middle of the bar, but were told to move as we were "assigned" seats all the way on the end where we couldnt see a thing. The hostess couls sense my disappointment though so she later moved us back to the seats we wanted. If I were rating based on the food alone, I would give five stars. Everything was so fresh and it is definitely worth getting the bar seats to see Chef Nakazawa expertly prepare your sushi. My favorites from the 20 piece omakase were the scallops and fatty tuna. To be honest, the rice was slightly too vinegary for my taste and sometimes overpowered the fish but that is just my personal preference. The reason I give four stars instead of five is for the service. Yes, everyone was perfectly friendly to us but I was sitting near the area where the waitors gather to take the sushi from the bar to the tables. (While nakazawa prepares the sushi for the guests at the bar, other chefs around him prepare the same sushi for the dining room guests). While I was sitting there trying to savor the food and experience, the waiters bringing the food out to the table were incredibly distracting. They are the typical snobs wearing suits as if they work at an investment bank and are overly superficially nice to your face. As soon as two or more were standing around together, they would start giggling and talking shit about the customers! It was really unbelievable. As soon as they serve the food they would come back, rolling their eyes saying things like "ugh she said this was too spicy for her whatever" or "why is that table not done yet everyone else aroind them is finished". Particularly a woman with very short blonde hair (almost pixie cut). Anyways, chef nakazawa was so personable and he is a master at what he does. He asked if I wanted less rice towards the end since I was getting full and accomodated all requests. I hope they keep their focus on the food alone instead of trying to hire more snobby waiters whose ego got too inflated because they work at sushi nakazawa.
(4)
So Yoon A.
Amazing sushi. We were at sushi bar and mr. Nakazawa was serving for people who were on the sushi bar. We had omakase with special menu on that day. (it was truffle something..) On top of fresh fish, his little put-on adds flavor. So far, Nakazawa is the best sushi in NYC I've ever tried. Service was nice and mr.Nakazawa explained the name of the sushi with his tablet. I would certainly go back! One thing is about reservation. It's so hard to get the spot. Especially for sushi bar. But if you try hard, then you will get it eventually.
(5)
Melissa T.
This place is magical. Definitely sit at the bar if you come here. For the prices that you're going to pay for (amazing) sushi and the pain you're going to have to go through trying to snag a reservation, you'll also want to get the full show and some interaction with the chefs as well. Chef Nakazawa is absolutely hilarious and you can tell he loves what he does. At one point, he was preparing a fish that was sourced from Long Island, he turns to us, looks at me directly and says "it's a spoiled fish!" (I guess even after living in manhattan for the past 11 years my Long Island roots are pretty apparent...) Others have highlighted all of the great fish you'll get to try here so I won't go through each course in detail (and I'm sure it changes based on what's fresh/available) but I will say that everything was pretty freaking amazing. One thing to note: if you do the sake pairing with your meal, be aware that it is a LOT of sake. I mean, I'm not a lightweight by any means but I definitely ended up beyond the point of tipsy by the end of this meal. Those pours were gen-er-ous! I mean not that I'm complaining or anything....
(5)
Christopher K.
The oh so famous documentary. Yes, watch the documentary before you come here. The documentary helped set the setting and background of where Chef Nakazawa trained as an apprentice. It'll also help you start salivating whilst in your pajamas and put it on your ever so growing bucket list. The restaurant is located on Commerce Street, and is small yet accommodating for those who were unlucky and unable to make it to the queue at midnight 30 days prior to make a reservation at the Sushi Bar (tip: Online reservations are for the sushi bar and the queue opens up at midnight. Plan ahead of time to get your reservations in!). Although I didn't sit at the sushi bar, Chef Nakazawa and his team were very friendly and inviting upon entering the restaurant. The lady friend and I had the 21 piece omakase course that night, and while the food comes at a premium, it was well worth the wait. Each tasting plate had me asking for more and more, and at the end of the tasting you are asked if you want to add more pieces to your tasting. After ending the course, the Chef ended our tasting course with a Lychee Gelato that was refreshing and a great palate cleanser (unless you wanted to leave with a mouth of fishy breath. Either way I wouldn't have minded). People should understand that because it is a tasting menu (and people obviously have preferences), you won't always get what you enjoy. Even I had pieces that I wouldn't ever really order. But I tried to perceive this experience in a different light. Listen to the staff about what's on the plate and appreciate it for what it is, which to me, is really a work of art. One of the goals of a chef is to aim for consistency. I'm happy to say that my food was consistently gratifying and had me smiling with each plate that came my way. I definitely will be coming back again soon.
(5)
Rachel A.
I was so looking forward to this and so incredibly disappointed. We had a Sunday reservation at the bar. We were seated at the far end of the bar where the table waiters pick up their orders. We were mostly ignored the whole time as the table waiters chatted with the chefs. 0 for service. Now on to the food. I had just come back from Tokyo a few months before and this did not stand up to a $40 meal I had at the fish market. The food was plain and uninteresting. The sushi was good quality but please, so not worth the price. It was my boyfriend's birthday and it just did not feel special at all. No candle on the birthday cake. They asked if we wanted to order extras and ignored us when we said we didnt.....as if $150 each for dinner, excluding the bottle of sake we ordered, is not enough. No clue why it gets such good reviews.
(1)
Pedantic S.
Best. Sushi. Ever. Saw the documentary - Jiro Dreams of Sushi - a while ago. Then we heard about this restaurant so we were waiting for a special occasion - and available reservations - to try this out. - Reservations can be hard to get! So plan plan plan! - Try the sushi bar rather than the dining room if you are a couple/ small group - it is a fun experience and Nakazawa is often around - Fresh inventive sushi with daily special changes to the menu - The Sake pairing is an additional $40 and is really very well done
(5)
Jessica L.
My boyfriend and I decided to come here after finally landing a sushi bar reservation, and boy I'm glad we did. We arrived on a cold february night and were promptly greeted by the hostess. Before being seated, the hostess took our coats which surprised us. Chef Nakazawa is a master at his craft, he's also humorous- he jokes with the diners and makes sure everyone is comfortable. Now...on to the food- probably the best sushi I've ever had. I'm not exaggerating, it's that good. The omakase consisted of 20 mouth watering seafood and egg(the tamago was the last one) pieces which were carefully selected to provide the eater with an experience. I almost came to tears when eating the tuna and shrimp. At 200 around a person(including tax and tip) it can seem a bit pricey, but trust me...it's worth every penny. If you want divine sushi, come here. You won't be disappointed.
(5)
Christine P.
I just dined here tonight with my boyfriend. I booked the reservation a month ago and was so excited to book a table. The service here is magnificent. The sommelier/sake lady was very informative and kind. I enjoyed having all the dishes and sakes explained to me. The food was incredible, even the ginger was tasty. My favorites were the Salmon course, the Tuna course, the Guatemalan Shrimp and the Tamago, but everything was delicious and it was great to try fish and sake from different regions. The yuzu sorbet, fresh pineapple, and green tea were a great finale to this dinner. My boyfriend and I couldn't be happier with our dining experience at Sushi Nakazawa.
(5)
Jay K.
Talk about amazing life experiences! My girlfriend and I planned a trip to New York just to have a chance to experience the work of Chef Daisuke Nakazawa. You can imagine my excitement when i first heard about the opening of this restaurant (after having watched and thoroughly enjoyed the documentary "Jiro Dreams of Sushi"). Nakazawa takes reservations online and by phone 30 calendar days in advance - try, try and try again until you get through. Believe me, it will be worth the effort. This reservation was by far the hardest to obtain in my personal experience - a couple consecutive days of calling/being put on hold/waiting fifteen minutes only to be told there were no more seats available. The meal is a 20-course omakase of Chef Nakazawa. Each piece was absolutely fantastic. From the Akami to the Toro, the Kanpachi to the wild-caught Hamachi, the Sakura Masu to the Tiger Prawn (from Morocco), every single piece melts in your mouth screaming utter perfection. Each meal finishes with the Chef's signature Tamago (which by the way is absolutely amazing!) at which point you are free to order more for an additional cost. I opted for the $40 sake tasting/pairing - generous pours accompany every few courses, a good decision all-around. The interior of the restaurant is humble and simple, with a sushi bar (seating maybe ten?) in the anterior and dining room located further in. Pay the extra $20 to sit at the bar, trust me. After our meal, the chef personally greeted us and asked about the meal. We were stunned/honored to have a chance to speak with Daisuke-san face-to-face. We finished our meal with fresh-cut pineapple and yuzu sorbet (with blackberry). A perfect ending to a perfect meal.
(5)
Rich J.
Good sushi? Yes. Maybe a bit over-hyped? Yes. While very good not life-changing...although I did recently stay at a Holiday Inn. I will say that a few specific pieces from the omakase-only experience rated as the best-tasting pieces of sushi I have ever had. The uni was a highlight as was the sweet prawn and the anago. I ordered another of each of these pieces as they give you the option to order extra pieces at the end of the 20-piece sushi experience. The uni itself ala carte? that would be $15. So the initial 20 pieces for $120 dining room seating ($150 at the sushi counter) is a relative bargain at $6 a piece. And we aren't talking California rolls here...geoduck, different types of salmon, fish I didn't know existed. we opted for the $40 basic sake pairing as I am not a sake fan, but I did also get a good Japanese hefeweissen (my first time seeing that!) and I was already, I might mention, pretty drunk upon arrival, so I didn't take notes, pictures, or memorize all 20 pieces of fish that I got, but I had a damn good time.
(4)
Han C.
Had dinner at Nakazawa last night. Fully delicious meal. The omakase includes about 20 pieces of nigiri and featured the following: Alaskan salmon King salmon Scallop Geoduck Abalone Jack mackerel Baby shad White fish Fluke Baby cuttlefish Mantis shrimp Swordfish Skipjack Blue fin tuna Medium toro Full toro Octopus Salmon roe Tuna handroll Tamago The standouts definitely were the mantis shrimp, that are steamed just before serving - fat, sweet delicious bottomfeeding buggers, the scallop - smooth and succulent, and the skipjack infused with a beautiful smokiness. The sake pairing, about six tastings, is an additional $40 and wonderfully complemented the meal, with the exception of just one. I'm curious as to how the ambience of the restaurant will develop as time goes on - it's a bit stiff at the sushi bar, with Nakazawa and his assistant manning the sushi, and four or more suited men standing behind eaters. Attentive for sure, but also feels a little bit like someone just hired a hit. The jazz elevator music is also a peculiar choice. One thing of note, if it means anything to anyone, is that if you get stuck at the far end of the bar, by the pots and prep, most likely you will not be served by Nakazawa himself. We watched Nakazawa create nigiri for all other 8 patrons at the bar, but we received service from his assistant only. Slightly disappointing since we are such Jiro fans, and some of the wasabi applications on the initial pieces of salmon were off-balance under his hands - though our nasal passages were instantly cleared, so there's that. Great meal though. I am definitely dreaming of mantis nigiri ! (More pics on the blog)
(4)
Food L.
Oishii!! There is no better sushi that I've tried in my life! Of course there is still time to try other high end sushi establishments. But it's hard to Imagine anything better. How can a piece of egg taste so damn good!!!! Everything in here was amazing. Even my wife (who called and got us the reservation) loved every single plate. Even the color and shine of each piece was mesmerizing. The only mess up was that I asked for awamori on the rocks and the waiter brought me awamori mixed drink on the rocks... It's on the pricier side but you'll feel like it was worth every penny.
(5)
Sam T.
Best sushi experience I've ever had (I sat at the bar). Uber fancy. You walk in, they take your coat, push the chair in behind you, and the sommelier goes through the wine list with you. The wait staff provides excellent service throughout the night. Personally, I loved the Spanish mackerel, uni, all three Tunas, and the shrimp (which tasted like lobster). The guy next to me was having his mind blown with each bite, literally shouting "omg I didn't know it could taste like that!". Chef Nakazawa explains each piece, including its origin, and shares a couple jokes through the night; seems like a happy go-lucky guy. Almost everyone was celebrating their girlfriend's/wife's birthday at the bar that night. For the price, you can see why. Definitely worth the trip. In fact, I plan to take my parents there because this is something they have to experience.
(5)
Samuel M.
By coincidence I could get two seats at the 12 people counters. I called by mistake, thinking i was calling to Takashi. We were 20 minutes earlier, the seating is very punctual as it starts at 9 pm sharp. Chef Nakazawa wasn't at the bar that night, instead there was a very young team. You could say that is the next generation of prime sushi chefs. The maître d'restaurant is a brilliant woman. A the bar the option is the omakase. The fish tasted super fresh, with new flavors. Visually the chef puts each nigiri piece in his hand and serves them one by one. I suggest to eat with your hands. The sake is super nice, how would i love to know more about sake. How can you know witch sake will be the right one? This is a five star top notch place. The seating is an experience. Super fine The chef Nakazawa worked with japan's sushi institution chef Jiro, check this links: youtube.com/watch?v=Rr1v… youtube.com/watch?v=6-az…
(5)
Nina C.
This lost one star because the tamago is not as good as it used to be. I actually asked nakazawa why it tasted different and he admits that he doesn't even make the tamago anymore. He gave it to his apprentice to make it. It's sad because it took him 10 years to master it. Hope he makes the tamago again.
(4)
Jack K.
Yes, the rumor is true... it is nearly impossible to make a reservation at Sushi Nakazawa - Sushi Bar. For those who got into the 30-days reservation list, you'll surely enjoy the fresh, quality and well-prepared sushi omakase. For those who are still trying to get on the list, good luck! Chef Nakazawa is a playful and easy-going guy. Besides attentively and personally serving sushi to everyone at the bar, he took the time to chat and make sure everyone had a great time. Overall service experience was impeccable. Absolute 5-stars rating to Otoro, Uni, Scallop and Yuzu Sorbet. Beware: Chef Nakazawa loves to photobomb any instagramers or photo-enthusiasts. Watch out!
(5)
C. T.
Loved every bit of it. The Chef explained every course, the sushi was so fresh it tasted sweet, sake pairing was well done and deliciously thought out. I'm a fan and I highly recommend sitting at the bar so you can watch all the action!
(5)
David K.
If you can get a reservation here, you will experience nirvana, food heaven, art, poetry the form of flavors and smells. This is a place to experience sushi at the highest levels available outside of Japan. It's not too expensive (comparatively) about $120 per person. However, you will never experience better dining experience in New York or elsewhere in the country.
(5)
Eunice C.
Simply the best omakase sushi experience. Must get the sake pairing. Our server was very knowledgeable on how each piece was prepared. I have had omakase at other fine sushi establishment. This one has a very modern New York twist that also embraces the tradition. I highly recommend this and I will try to get sushi bar seating next time!
(5)
Abul R.
if my profile pic doesn't make it clear - i am an unabashed sushi 'snob' dont bring your "hey man, i love sushi, let's get some spicy tuna and spider rolls" crap... umm, ok,bro... i grew up on that - i enjoy it, but please don't call it "sushi" *this* is sushi proper, wonderful, methodical, perfect execution of years of training my friend and i had a ressie for omakase for two at the sushi bar for the second (9:30pm) seating... we were super excited and got there at 9... there is no bar and not really any place to wait, so we waited outside, no problem service was absolutely amazing the gentleman who sat you and was a combination waiter/sommelier was excellent and very knowledgeable about sake and beer, and helped me choose between my usual Wakatake and another bottle I was eyeing. dinner began almost like clockwork the courses are all a blur... fluke, snapper, etc etc all very very good but i'm spoiled, i've been to tokyo it was amazing - and probably deserves a five star, but it didnt blow my mind the quality of the fish was excellent and maybe my own bias shoes - as i prefer slightly stronger / more inventive flavors (the flavors were very very very mild for my palate - maybe more preferable for a purist who likes kurumazushi or ushiwakamuru for example) having said that - Nakazawa-san may be the friendliest Sushi chef I have ever met the overall experience was amazing, and I would gladly do it again as I think $150 for the Omakase is a steal for the quality of fish... just holding back a star cause it didn't blow my mind... that's all
(4)
Christina M.
Great sushi, amazing service. I went in December, so I can't remember exactly what I had in the omakase, but the only one that stands out as bad was the squid - it was incredibly slimy almost to the point where I couldn't eat it. I can still remember the slimy feeling it left in my mouth. While the sushi is very good, it's not the best omakase I've ever had, and not the best sushi I've ever had. There are other restaurants in New York that are just as amazing for a lower cost. The decor is very beautiful and clean. Overall, it was a really enjoyable dining experience.
(4)
Vienna W.
Really really really really good sushi! Don't bother if you're not at sushi bar. Bring money and appetite and you'll leave very very happy.
(5)
Kathy B.
I have been eating sushi and sashimi since 1976. And I live in NYC. Have traveled to Japan etc. love food. This was the worst sushi dinner I have ever had. A joke. Salt, cookie cutter, silly. More waiters in suits with nothing to do. We have drunk the koolaid. Sad. There are numerous wonderful places less and more expensive. This is just plain awful.
(1)
Margaret N.
Just went there Friday night with my girlfriends for a belated birthday celebration. I have to say the Omakase tasting menu was superb & on point !! Everything was so delicious and yummy !! it was completely worth the wait. No words can describe teh taste of every bite of each fish with its sauce & toppings ... there were no words ... left speechless .... And for dessert -- the lychee gelato was to die for !! We wanted more .... A definite MUST go to place !!!
(5)
Priscilla T.
Yeah, yeah, I'm getting on the train. The Nakazawa fan wagon, flag waving train... but here's why. For $150 bucks, you won't have more fun, more visual enjoyment watching a master craft his art, more subtly pleasing service, and more belly-full deliciousness than here. It's really nice to go to a sushi place that exudes serious craft but casual warmth (without having to blast hip hop to tell you it's so... *cough cough Neta cough*). My one critique however: those chairs. Why in god's name did you choose those chairs, Nakazawa-san? You maneuver yourself into the black, leather beast only to realize you are 3 feet from the bar and then you sit there awkwardly trying to scoot yourself and the 100 lb chair-stool forward with your forearms and tip toes, and then suddenly a server swoops in and then pushes you forward and all you can hear is metal scraping wood beneath you. Awkward. But I still love you.
(5)
John O.
Was not impressed with the experience here. Sushi was of good quality but not excellent. Compared with the top places in Tokyo, this isn't close. Further, there are several better sushi places in NYC. Seats at the bar are very awkward. The sake pairing sounds like a good bargain but they are serving you substandard quality sake. The wine list is terrible. I don't get the hype here. So the guy was in the background of the Jiro movie, that doesn't mean a thing. The money behind this place runs Italian red sauce joints in the Bronx. For the price tag, it should deliver excellence and it didn't.
(3)
Daniel G.
Maybe my expectations were too high but this was rather disappointing. Out of 20 pieces I thought maybe 5 were really good. The rest was ranging from ok to eh. Service was nice but a little stuffy. I will definitely not be returning here as there are too many other better sushi options out there.
(2)
Ernie C.
Celebrated my birthday at Sushi Nakazawa. Truly some of the best sushi we've had in the city - I liked it better than Gari, Yasuda, etc. Definitely book seats at the bar and do a sake pairing. It was the first pairing that I felt was worth the money. Highlights of the 21 piece omakase included the live scallop, the tuna trio, and smoked sockeye salmon. If you've ever wished you were eating at Jiro's, Sushi Nakazawa will fulfill your wishes
(5)
Lisa N.
Hands down, best sushi restaurant I've ever had the honor of going to. Service is top notch and the wine/sake selection is tremendous. I was lucky enough to score seats at the bar right in front of the awesome, Chef Daisuke. He is super friendly, funny, and skilled in the art of sushi. When you watch him, he does the same thing for every piece that he makes... it's very cool! Every piece of the 21-course omakase ($150/person) was delicious. I did not dislike any of them. My absolute favorite was the scallop, followed by the toro, uni, and raw shrimp. And of course the egg, which he took tons of time to master on "Jiro Dreams of Sushi" was an amazing end to the best sushi meal of my life. I would come back in a heartbeat!
(5)
Diane D.
This place lives up to somewhat of its expectations but ive actually had better imported sushi from yasuda sushi restaurant. Maybe its just the hype here because he is Jiro's apprentice but the sushi is actually not made by the apprentice specifically- esp we sat in a table towards the back of the restaurant we had no clue which chef prepared our sushi but i dont believe it was the top chef himself. I had the omakase and my favorite pieces were the uni, scallop and shrimp that stood out, the rest was mediocre. In comparison of the price and the pieces of sushi you get here, this place is cheaper than yasuda but at yasuda, every piece of sushi was like heaven and it just melts in your mouth (totally worth paying more) and you get to chose each piece of the sushi from the menu (not your typical omakase run down where everyone gets the same old thing). This place in general was a dissappointment for me. The tamago which everyone on yelp raved about didnt blow me away, it just tasted like fluffy steamed egg with a bit of sweetness. Nothing special........... The waiter we had was attentive, however he was a bit too quite in dropping off the sushi each time, I wanted him to describe the sushi more and where its from and have a little conversation but he seems very rushed and uneasy so it was weird. ALso, the other staffs were a little too attentive in that it made us feel ackward like they were watching our every move to see when we finish and to give us our next dish but them staring and checking up on us was way too frequent and was too much to the point that it was annoying! All in all- i got to see the apprentice on our way out, i forgot to take a pic with him as he seem very busy behind the bar/kitchen area ( i think he only serves a few people in the bar area which cost more than siting at the table) . The place actually wasnt really packed, i wonder why their reservations was so hard to get because there were many empty tables.
(3)
A G.
Completely perfect and outstanding in every way. The service was excellent. The sushi was to die for. The rice was excellent. The atmosphere was excellent. The sake tasting was excellent. Frankly a good value when compared to other high end omakase experiences in NYC. Well worth it. Only complaint is that many of the reservations are purchased for resale by people with nothing better to do than sit by the computer very late at night and snag open table spots 30 days in advance in order to resell them in three weeks. Surely you could take phone reservations, no?
(5)
Tara W.
I am so torn between like 2 and 4 stars. This place is super hyped and would probably be good if it was just on its own but not really worth the hype. I hate to say this because Nakazawa was so sweet and personable, you want to root for him!! But don't kill yourself trying to get a reservation. This spot was on my radar after the Jiro Dreams of Sushi documentary and again with the NYT review. After many late nights of obsessive reservation stalking we were able to snag a coveted spot at the sushi bar. Of course it was in the middle of the week, and during a huge snowstorm. With the cancellation policy of charging for no-shows of course we still went. The interior is very shi-shi unlike your usual simple sushi bar. Lots of stark black white, shiny and sleek. The staff is all male models in suits so I felt underdressed in jeans and boots. We were first to arrive for our seating so naturally we asked the charming host what seat was the best. He recommended on the short side of the bar, just left of the corner, which offers a birds eye view of everything. Don't worry about sitting in front of Nakazawa as he mingles and interacts with everyone. As our group slowly filled in, we were served in cascading order. We opted for a bottle of cold sake at the recommendation of the waiter, while the couple next to us got the pairing it was a bit too ambitious for us for a weeknight and driving home. The sake was served in wine glasses, which was a nice touch, but once the waiter poured our neighbors sake into ours- ouch. He offered us another glass but I was surprised by the gaffe. I'm sure you're all bored by now so let me move on to the sushi!! It was very creative in terms of subtle nuances in flavor added to very boutique fish you don't see on the menu. I appreciated that, however some pieces fell flat in execution. The smoked in hay pieces, of which there were a few, tasted like Girl Scout camp. We weren't warned in advance for one piece and it wasn't pleasantly surprising. I have a thing against shrimp sushi as I usually see it to be a cheap filler course; I'm sure the shrimp here is excellent but two courses of it was a bit much for me. And while I like to know the provenance of my ingredients as much as the next guy, some people took it a little too seriously and I thought I was on the "Is the chicken local?" Portlandia episode. After a meal that didn't live up to the hype the steep bill was a bit of a punch in the stomach. We've dropped a couple G's on meals before, so don't think I am a cheapass, but overall I was very underwhelmed.
(3)
Meagan C.
This place is my favorite sushi spot in all of NY. It's quite expensive, but totally worth every penny. I went when they first opened and got a reservation for their dining room. Our server was very knowledgable and attentive. Impeccable service. If you want a shot at the sushi bar, you must book exactly one month in advance online at there website. Try to sit at the bar if you can and on a weekday because that is when Chef Nakazawa will be there. Definitely order the sake pairing with your omakase.
(5)
Janet W.
I went in with high expectations and felt completely satisfied at the end. 4-4.5 stars for the fish; the overall experience brings me up to the full 5. Two of us had 5 p.m. reservations at the sushi bar and quite enjoyed being able to see the prep in action (though I found myself not being able to match what the chefs were prepping to what we actually ate). The precision, the care, the way they cut the scallops! That helped make for a great experience, and I'm not sure if I would have appreciated the dining room as much. Hearing Chef Nakazawa proclaim, "It's up!" and place the next course in front of you is quite a thing. He's friendly and personable. At one point, we were unsure what the fish was and he called over one of the suits to provide a translation. Overall, the service is polite and attentive. Some of them could look a little happier though. Admittedly, the first 7 pieces were good-but-not-blow-your-mind-fantastic (was hoping for an amazing scallop), but somehow with the two-way mackerel (horse mackerel w/ ginger and pickled mackerel with mustard) we were suddenly in business. There is obviously real quality and thoughtfulness in the fish you are presented with and how it is placed before you. They seem to enjoy chili accompaniments and their blowtorch. The smoky char afforded to the different pieces was rather nice. Extra props to the bluefin tuna, uni and my beloved aji. The egg custard was definitely more custard-like and less egg-y than what I am accustomed to having. I liked the yuzu sorbet at the end. It has a nice, potent but clean, citrus flavor. Twenty pieces of fish total not including the egg or dessert. Truly a delight to go here but at $150 per person, I will have to keep it to special occasions only.
(5)
Danielle L.
My go-to sushi spot in my neighborhood. Everything is fresh, and when it comes to sushi I dont like to risk it.
(5)
Nathaniel H.
My wife took me here for my 30th birthday present and it was one of the best meals I have had in a long time. From start to finish it was rich, delicate, interesting, balanced, and almost any adjective you could use would apply. I realized at one point that I really had never tasted the true potential of rice. Sit at the counter, eat, close your eyes and wash it down with sake. I love to have a meal with friends and enjoy their company but this place the food and the chef are the star hands down.
(5)
S. L.
Dined at the bar about two weeks ago. First of all it was extremely difficult to get a reservation. Because of that and the price, my expectation was quite high. Very clean and service was excellent, but I was not impressed with the food. You can get better and fresh sushi elsewhere int the city for less money. Not worth the hype...
(3)
Ricky G.
Like everyone else, I went here after watching Jiro Dreams of Sushi. I was disappointed I couldn't get a reservation at the sushi bar, but I'll take what I can get! 20 pieces of sushi (two to three at a time) came: a mix of shrimp, tuna, salmon, mackerel, and others. Some individual pieces I've had better elsewhere (say the uni) but others were the best I've had. Overall a great dining experience. I'll be back for more!
(5)
Scrumphsus B.
My first meal of 2014 was at Sushi Nakazawa, a restaurant that I couldn't get a reservation for in 2013. The early buzz was due in part to the fact that its head chef was Daisuke Nakazawa, the hard-working apprentice seeking perfection in the documentary, Jiro Dreams of Sushi. In the film, he made over 200 tamagoyaki before getting a nod of approval by Jiro. That tireless commitment to exacting standards would translate well when Nakazawa made his American debut in 2011 at Shiro's, a restaurant owned by a fellow Jiro apprentice. My friend Kevin recounted a positive experience and said that a flight to Seattle was warranted just to try the omakase. Fast forward to late 2012 when Nakazawa established his own operation in New York City - the ultimate litmus test for success. Again, I heard gushing reviews from Rob and Jess about the quality of the omakase and the jovial nature of the chef. They highly recommended that I go see for myself. After multiple tries at securing a reservation online and finding that every single time slot was taken, I gave up after a few months. With the recent 4 star New York Times review by Pete Wells, my 0.1% chance shriveled to 0.01%. I had accepted the fact that I would never get a table there. So imagine my delight when my girlfriend secured a surprise reservation for two coveted seats at the sushi bar after putting her name in the queue a month earlier. As we were getting amped about our dinner, Anna's phone rang. The hostess dropped a bomb: the reservation website, SeatMe, had a glitch and double-booked us for seats at the counter that were no longer unavailable. This meant that we would be tucked away in the main dining room, light years away from watching Nakazawa thrive in his element. The only silver lining was the lower price we'd pay: a 20-piece omakase for $120/pp for a seat in the dining room vs $150/pp for sushi counter seats. Still in a daze, we barely heard her last words, "did you still want the table or did you want to cancel?" as we dashed out the door. The weather was brutally cold on Jan 6th as we ran down 7th ave. The wind was relentless and whipped our faces until tears streamed down our numb cheeks. Just when we couldn't stomach any more agony, the door appeared. Moving quickly inside, we were warmly greeted by the smiling hostess and the toasty air that thawed our frozen ears. After taking our coats, the hostess ruefully apologized again and offered a significant upgrade: Table 20, usually reserved for industry professionals and VIP's, which was located just an arm's length away from the sushi counter. As we settled into the plushy black leather swivel chairs, I took stock of the surroundings. This was not your traditional sushi restaurant. Servers in tailored black suits with perfectly knotted ties maneuvered the dining room like a choregraphed group of ballet dancers. (For rest of the entry, please visit scrumphsus.com/blog/2014… )
(5)
Jay O.
Tomoe ($$) Tanoshi ($$) Kotobuki (being replaced by Saki; $$/$$$) Blue Ribbon ($$) Sugiyama ($$$$) Sasabune ($$$) Neta ($$$$$) Masa ($$$$$$) A simple list of sushi restaurants in Manhattan where you will have a much better dinner. The sushi at Nakazawa is unimpressive though I have no doubt the quality is very high. The sushi is treated and served in a very impressive way, by very knowledgable waiters, in a very glossy space. Chef Nakazawa is a wonderful, masterfully skilled sushi chef and if the restaurant that bares his name hacked off the back dining room (eliminating the table seating) leaving simply counter seating, and the lights were to dim a bit, this could be a wonderful restaurant. For now, it is a large, shiny room with costumed waiters, serving overpaying customers who have been duped by a good Times review and have likely waited weeks to get in. I wish nothing but success for chef Nakazawa and his restaurant and, in an industry and a city where it can often be hard to make good money, I hope that he is rewarded well along with his partner Alessandro Borgognone.
(2)
Richard L.
My rating is for the bar seating omakase. Overall Experience: 8/10 20 piece course meal served by the one and only Nakazawa - apprentice of the famed Jiro from Jiro Dreams of Sushi. The whole experience felt as if you're sampling the art that Nakazawa is creating in front of you. Each piece of sushi seems to be carefully crafted with a unique sauce designed to complement the rice and fish. To describe the food in further detail may take away from your experience should you decide to visit the restaurant so I'll leave those details out. Service is attentive with waiters and waitresses behind always ready to assist you when you look around. Chef Nakazawa speaks minimal English but manages to take the show away with his comical expressions and jokes. Food: 7/10 20 different sushi served - quality and creativity seem to vary between pieces. I liked the scallop and egg (who doesn't like the egg? it's his signature.) but I thought the smoked salmon was kind of lackluster. PS - You should always opt for the bar seating - table seating sushi are prepared by his apprentices.
(4)
Jacqueline P.
Omakase with 20 pieces of sushi. Did not want it to ever end. The most memorable was the oh so sweet scallops and the uni with truffle salt. Attentive and friendly service. It was an overall amazing omakase experience. Hopefully I can get a seat at the bar in the future.
(5)
Richard C.
Let me preface this by saying that I went twice in a month, and definitely recommend sitting at the bar and trying to get an earlier (5 PM or 7 PM) time. The 9:30 seating is late, and for some reason wasn't quite as impressive as the earlier one. (They also don't ask if you want extra pieces). This being said, a lot of their more oily pieces were simply phenomenal (Sardine, Mackerel, etc.) Their golden eye snapper was also extremely delicious. All of the pieces that Nakazawa hand serves you at the bar are very traditional, and he follows a similar progression of pieces like his master Jiro. For the most part, he serves complimentary pieces in sequence, such as two pieces of salmon, then two pieces of a bivalve, then two pieces of different mackerel, etc. He does tend to put a bit more citrus flavor (lemon/yuzu) than I generally care for on my fish, which although does somewhat enhance the flavor, means that when you eat the fish you should let the juice first dissolve a bit and chew slowly to make sure you get the flavor underneath the coating to register. If you want the chef to start making smaller portions of rice, he can do that too. While he doesn't make the fish pieces any smaller, (they're cut by his sous chef), you may notice that your Uni/Ikura pieces seem smaller as they're lying on a bed of rice. Unfortunately this comes near the end so for those of you with small stomachs but love the two, you might want to just grin and bear it. His tamago (although not made by himself) definitely lives up to the hype, and is full of more flavor than I would have expected from a simple egg cake. All in all, while pricey, I think it's definitely worth going if not only for the sushi, but for Nakazawa's hilarious personality and variety of unique Japanese fishes that he serves you. Be prepared to spend a few weeks trying to secure that reservation at 12 AM though.
(5)
Caroline L.
Great for a special celebration AMBIENCE: The bar has comfy chairs that don't fatigue your butt from sitting in them. You get to watch Nakazawa and his apprentices prepare your sushi. SUSHI: Exceptionally Fresh - he touched the scallop and it moved. I saw live shrimps beheaded in front of me which were in my food. Every bite made me want to close my eyes and chew exceptionally slowly, savoring every moment. I enjoyed the unique sauces he used to flavor the sushi. Blowfish - Nakazawa is the only chef I'd trust with preparing my Blowfish. But it wasn't amazing. Maybe I just don't like Blowfish. SERVICE: Very attentive. PRICE: Very expensive. But cheaper than a flight to Tokyo. TIP: Sit at the Bar Monday through Friday. Nakazawa is not there the other days of the week. There is no waiting area if you arrive early. There is only one bathroom in the restaurant. But it's clean.
(5)
Becky L.
Yes, the sushi was fresh and varied. However, the flavors were a bit lacking. Pieces that came with a touch of sea salt tasted too salty while others lacked the depth. The only exception was the sea urchin which was deliciously creamy. The ambiance was pleasant with modern lines. However, the service was RUSHED! The servers bused the plated so quickly that I did not have time to put down my chopsticks. And when I took my time to eat the sushi, the servers walked over constantly and hovering to see if they could take away the plates!!! The service made it an expensive meal VERY UNPLEASANT!!!
(3)
Josh F.
The service was impeccable, with waiters who have a strong command of the dishes. A little more storytelling would be nice, but we asked a lot of questions and got answers to nearly all of them. The premium sake pairings were all excellent, but it would also be nice to have a greater sense of why certain dishes were paired with certain sakes. The meal had a bit less of the feel of a journey than I'd expected. There were too many pieces to remember them all, though I can now confidently say - The Unii was the best I've ever had, so I'm now certain that I just don't like it - The fatty tuna (all the tuna) was amazing - LOVED the scallop - The smokiness of the salmon chinook was awesome - You won't believe the tamago. It's tastes like...pound cake. It's a feat of magic. OK, for all this, if I rated on a price curve I'd probably take some stars away. This place definitely delivers a lot of excellence, but a good amount is also forgettable. It might be a function, in part, of my immature palate, but I would definitely argue that if you have a decent idea of your way around a sushi menu, you could do a "best of" version of Nakazawa at Yasuda or 15 East and avoid some of less exciting fish, but tastes vary. I'd come back if I could order a la carte, but I doubt I'll do the tasting again.
(4)
Keith G.
Great Experience! Was brought to Sushi Nakazawa as a Bday present from a good friend. Luckily we got a reservation at the sushi bar. I noticed that at the bar, it was mainly parties of two--so keep that in mind when making your reservation. The experience was both comical and informative. Chef Nakazawa would take out his phone before each course and would show the bar what type of fish we would be eating next. His sous chefs each had a duty and everything was executed like clockwork. My fave was the tuna three ways. Only one minor complaint. If you can, avoid the corner seats on the left of the bar. One of the sous chefs keeps a boiling pot of water which he uses to cook the fresh shrimp. Everytime he lifted the lid, fishy vapors would kind of blow my way so when I was eating the sushi, I could smell the fish vapors too. I had to sit back a little bit to avoid. A minor inconvenience, but something to note.
(5)
Turku I.
Would you like some sustainably sourced snootiness with your damp fish? a) They claim to answer their phones between 12pm - 4:30 pm, but are too lazy to pick up even within those meager hours; b) They keep you on hold for half an hour only to tell you that they have no availability for the foreseeable future, and chidingly instruct you to log onto Open Table "just after midnight" to snag a table sometime in the next decade. In fairness, I was a touch relieved, as my (otherwise carefully nourished and well-traveled) palate can't quite seem to distinguish between $20 nigiri at Tomoe and $200 nigiri at Nakazawa. But I figure it's equally likely that nobody's palate can, and that the emperor is stark naked. En bref, keep the damp fish, thanks.
(1)
Ella P.
For shelling out $120 (we sat in the dining room), we were expecting more and were utterly disappointed. It could have been that my expectations were very high, but having had apprenticed with Jiro, the master himself, I don't think my expectations were unwarranted. Here are my qualms: * The rice was overcooked. THE most important element in sushi, the rice, was a tad bit OVERCOOKED which made every bite not to its full potential. Major disappointment here. * Each bite of sushi/rice was the smallest portion I've ever experienced. For $8 a bite, I'm expecting a normal sushi portion. These pieces are definitely smaller than your normal sushi bite. * What was great is that they give you a really wide variety of fish but during the whole meal no red snapper, no toro (WTH?). Annoys me when upscale places like this cheap out with 3 of 20 pieces of salmon. Service was great, albeit not very warm or friendly. All in all, definitely NOT worth the price tag. I'd say you're better half at other amazing sushi places in the city with price tags less than half of Nakazawa (Poke on the UES, for example).
(2)
Ian A.
This was a tough reservation to get, but I am glad I stayed patient and got two seats at the sushi bar. Pro trip: try snagging a sushi bar seat at midnight on either Friday or Saturday night, there are less people to compete against. We arrived for the 930 seating, and were lucky enough to get the two seats in front of Nakazawa. He seems like a really nice man, but it also seems like he is putting on a show. The show though, was awesome. I have been to a few of the other great NY omakases, but this was my favorite. I just loved the order of the fish, the inventiveness of the servings, and the buzz in the restaurant. I would highly recommend the bar over the dining room. As people have already said plenty about the fish and the experience, I will just leave it at this: Sushi Nakazawa is an awesome experience worth trying. Great ambiance, great sushi, great memories (oh and great saki pairing as well).
(5)
Yana P.
AMAZING omakase The best ingredients and impeccable service. The sake pairing was well worth it and made the experience exceptional. Very fresh fish, grab a seat at front (for two) or at the bar to see the chefs in action.
(4)
Elaine W.
I really shouldn't review this place. The only thing you need to know is: GO. Get on the website and make a reservation. This is said to be the best sushi outside Japan. It's probably as good as sushi gets, so be prepared to find that everything else sucks after you've experienced it here. Though to be honest, I would still be perfectly happy with Japanese grocery store sushi tomorrow (a working girl's got to make do). After my recent trip to Japan, everyone asked if I went to Jiro's (of the famous "Jiro Dreams of Sushi") and took picture outside his restaurant. No. Why would I do that if I can't eat there? That would just be very sad. Nakazawa was Jiro's senior disciple. After receiving the master's blessings, he moved to New York and opened his own sushi restaurant. Hallowed chef, fabled restaurant on a quiet street in the West Village. When you make your reservation you'll notice that you can't get the first day/time of your choice. That's normal. You might have to book a month in advance or try your luck another day to see if a spot opens up. I got lucky, and a spot opened up on Christmas Eve. The dining room may seem more comfortable, but I'd highly recommend reserving the bar. Same price, same 20 piece omakase, but at the bar you get to stare at Nakazawa who will grace you with his somewhat goofy laugh and grin, while you get to ask him questions and watch him prepare your delicious morsels of fish. I will admit I was starstruck when I stepped in and instantly recognized him standing behind the bar. Expect to make very little conversation with your dinner partners. They won't see this as rude. In fact they will not be able to make conversation with you either. This is not the place to linger and have deep discussions about politics, your love life or anything in between. Even sitting in the dining room, your conversation will be swiftly interrupted every few minutes by the waiter coming over with your next flight of sushi and a succinct explanation of each beautiful piece. Whether you like it or not this dinner is all about sushi. Your plate in front of you will be the center of attention. In the documentary "Jiro" they say that the order in which the pieces are served is very deliberate--the flow is like a cadenza. Absolutely true. Pay attention. You will generally get the day's freshest cuts of the usual suspects (salmon, mackerel, lean tuna, etc.), but it changes depending on what's available and fresh that day. You will definitely get the famous spongy tamago (egg) at the end. My personal favorites were the Santa Barbara uni, lean tuna, sayori, and tamago. My final piece of advice is to watch "Jiro Dreams of Sushi" before you go. It's the same principle as doing your research/reading a travel guide before you visit a foreign country. It will enrich your experience once you have the back story about Jiro, Nakazawa, their philosophy, and modus operandi (yeah I just said that). For sushi purists, this is truly a special experience worth the $150 a head (you'll likely want to pair your sushi with some sake or white wine, so the bill will come out higher). No need to go crazy and starve yourself before your meal or tell yourself you need to hit the gym right afterwards--I mean it's just 19 tiny slivers of fish and a bit of egg. It's not like you (or I) have never wolfed down twice our weight in much greasier food before. Fulfilling experience. Worth it.
(5)
Jennifer T.
Stumbled upon a reservation for two (bar seating) at open table randomly when I was just checking to see if anything was available so of course I nabbed it ASAP. I find that this is the best way to get bar seating. This place has a lot of hype and it is well deserved. It is the best sushi I've ever had, so good that I came twice. The fish is very fresh and melts in your mouth. I really enjoyed the different flavors that each piece had to offer which speaks to Nakazawa's craft. From the freshly shaved truffle to the cracked pepper, to the sea salt, to the touch of wasabi, to the simple stroke of yuzu sauce; it was simply delicious. The rice was warm and even on its own is very good. Long story short- creamy uni, scallop so fresh it twitches on your dish, sweet live prawn, and sweet but savory tamago. The first time I came I had the sake pairing and it does add to the experience. The sommelier was extremely knowledgeable and explained the different tastes and origins of each pairing and how it complemented the fish that was being served. Nakazawa himself is a very jolly, entertaining chef and being served by him was just fun. He jokes, laughs, and interacts with his diners and provides a memorable experience. Its mesmerizing to watch him work his magic!
(5)
Vincent F.
I am one of those crazy fools who is still trying to figure out how to get to Tokyo just to eat the Omakase at Sukiyabashi Jiro. I love sushi and I've had it in any number of places. So clearly I needed to check out Nakazawa's place here in NYC. We sat in the dining room and had the Omakase meal which was comprised solely of Nigiri. There were no dessert offerings and there were no appetizers or options other than eating the course after course of fish on rice. Let me say this right out front : On average, this was the best Nigiri I've ever had. It was fresh, it was flavorful and the rice was exceptional. Now let me say this : This was far from my best sushi meal ever. I don't know why I was unimpressed. I think it had something to do with the minimalistic service and meal. It really was like everything was pared down to the bare minimum. It felt, sterile.. it felt boring. It felt disconnected from feeling. Yes I know this review is ridiculous in that I'm complaining about a $150 per person sushi meal by saying it lacked feeling, but at this price point, that's what I expect. I want to eat a piece of fish and have to take a second with my eyes closed to savor it as it melts in my mouth with flavor (like the O-Toro should have but didn't). I want to end the meal and look at my friends and say "Wow!".. not one of us felt that way. So, this meal was odd in that respect. I recommend it, but it's not life and death by any stretch.
(3)
Andrew F.
Overpriced, overhyped, and an utter disappointment. The sushi here can't hold a candle to, say, 15 East or Sushi Yasuda. Not only that but plates were dropped while members of our party were in the bathroom. Twice. That wouldn't have mattered in the slightest if the fish had been transporting. But nothing was. Not one bite was memorable (not in a good way, at least). It's like the old Woody Allen joke about the restaurant whose food was so mediocre -- and the portions so small. I'm just sad.
(2)
Felisa R.
This will be a very short review. The ambiance is perfect. The service was fantastic. The fish was otherworldly, and the sake pairings elevated the fish to another plane. Ditch the chopsticks, use your hands and let your tastebuds do a happy dance. Words just won't do. Rarely does the hype live up, but this does. Domo arigato gozaimasu
(5)
Mike C.
Warning: if you have a shellfish allergy, you will miss out on the famed Tamago finale of the Omakase, as it contains white shrimp. I always tell myself shrimp isn't that great, and lobster rolls don't look so good to make myself feel better about my allergy, but this time it really hurt. As the meal came to a close and everybody waited in eager anticipation of the Tamago, Nakazawa placed a piece down in front of the couple next to us and my wife, and I got nothing. I panicked, and then he placed a piece of Baby Shad in front of me. What the hell is Baby Shad? Never have I been so disappointed to eat a piece of such incredibly delicious sushi. My personal devastation aside, everything else about the meal really was perfect, and you can definitely see why they deserved the 4-star Times review. From the moment you walk in, you are pampered endlessly. You get on one of the really cool, equally comfortable high, swinging chairs, and one of the waitstaff in a full suit and tie will actually push your chair in for you. Throughout the meal, my glass of water never reached below half full, with a little woman stealthily filling it constantly, but without intruding at all. Then of course there is Nakazawa, who serves you each beautiful piece with a smile. Sure, I see why people complain about the $150 price tag for sushi that isn't necessarily the end all and be all, but from the service to the fun atmosphere at the bar and the total experience, it is an incredibly enjoyable meal and a very memorable time. Now I'm no sushi snob and I don't pretend to be particularly knowledgeable about my sushi. I actually wish I could smack the guy in the head that was sitting near us whining about how much he loves Santa Barbara Uni and how delicate and creamy it is. Please. What I do know is that every single one of the 21 pieces Nakazawa placed in front of us was delicious. But I also know that I had some conveyer belt sushi while in Japan that was as good, if not better than the much more expensive stuff here. If you can't make it to Japan though, this is about as good as you can get. Sometimes I wish I could be a little Japanese woman, like the one next to us who said she was stuffed at the end of the meal when the diners were all asked if they wanted anything more a la carte. After those 21 pieces, I felt like I was just getting started, and I would've eaten the whole meal again, if I felt like spending a couple hundred dollars more, which I didn't. In fact, though the extra Toro Hand Roll I ordered was amazing, it stung a bit to see the very small few bites cost an additional $18. I'm glad I didn't also order the only other hand roll option, the Uni. In short, this is a meal you should experience once if you love sushi. I always rolled my eyes at people that say you MUST eat at the bar at certain high end sushi restaurants, or it's not worth going, but it feels like that may be the case here. The people at the bar are the only ones actually getting the sushi prepared by Nakazawa, and the atmosphere there feels completely different from the dining room in the back. So just be up at midnight refreshing OpenTable until you can snag a spot a month from now, and you will be happy once the delicious and memorable meal rolls around.
(5)
Tony Y.
Let's be really honest here, the sushi at Nakazawa is good but not great. It's fresh and the chef is amazing but the fish is the real star here and I think people forget that. I've had way better sushi else where in NYC for half the price but for the respect for the establishment, I will not say which. First off, this place seems way too corporate. I appreciate the nice chairs but I'm at a sushi place, not my office. Secondly, the assembly line is ridiculous and the way the chef pumps out sushi is so impersonal. Omakase is supposed to be the freshest around so why is it that the otoro here doesn't taste half as good as the otoro I had elsewhere. In addition, while I appreciate the use of salt for texture, I think it's a lot harder to control than a brush stroke, hence some pieces are way saltier than it should be. Overall the place is good for an experience but not worth half its hype. The best part of the night: Someone asked, "what makes the tamago so sweet?" Nakazawa responds, "the sugar."
(3)
Chris H.
Great: - omakase presentation by Chef Nakazawa. At the sushi bar, we watched him snap vigorously moving shrimp in half and then subsequently prepare them for our sushi within minutes. - chairs; the chairs at the bar were really comfortable. I need these. - the sushi ginger, or gari. It was sweet, and had all the ginger flavor without being overly strong or spicy. A good palette cleanser. - the fatty tuna. So-so: - a lot of the sushi. The 2 pieces of cooked shrimp really stood out as being terrible. I thought some of the other tuna pieces would have tasted better. Not a fan of the uni or roe, which is more a function of my taste rather than the restaurant. Conclusion: worth a try. Fun environment. I was really full after having about 20 pieces of sushi.
(4)
Anthony D.
Just wow. After watching Jiro Dreams of Sushi, my girlfriend and I couldn't wait to go visit Chef Nakazawa at his newly opened NYC restaurant. After some nightmarish ordeals with staying up until midnight every night to get a reservation, we finally got through and got 2 seats at the sushi bar. If you are planning a trip here, I'd highly recommend to go for sushi bar only (it has it's own reservation slots on OpenTable), as if you sit in the dining room: A) He doesn't make your sushi, and B) You miss out on the whole experience that him and his assistants put on for you. The Sushi Bar is Omakase only and the price is pretty steep, $150 a head. It definitely lives up to the hype though. The entire experience was like being part of a story, with each piece of sushi being like a chapter in a well-crafted novel. Each had its own distinct flavors, presentation, texture, I was seriously blown away. There are 20 pieces of sushi in the Omakase. While it doesn't sound like a lot, dinner takes about an hour and a half and you are stuffed by the end. Highlights include the 3 piece toro plate, the creamy uni, and of course, his famous cake-like tamago from the movie. Overall dinner for two with two sake pairings (which I highly recommend for your first trip if you like sake at all) and tip, the bill came out to right around $500. Steep but well worth it. Highly recommended!
(5)
Kathy L.
After a monthlong wait we were ecstatic to visit Nakazawa. The sushi bar is where you want to be - yes there is a surcharge but the experience is completely different from the dining room. At the bar each piece is hand served to you by Nakazawa. In the dining room, the sushi is served 2 or 3 pieces at a time I want to start by saying that Nakazawa is extremely flexible. I was afraid that they would balk at my shellfish allergy and distaste for uni or ikura but they didn't! They accommodated wonderfully, adding on different varieties of fish that oftentimes looked better than Y's shellfish options. I am also a huge fan of unique sauces and toppings on my sushi so Nakazawa was right up my alley. Yes certain pieces were completely mind blowing but others were surprisingly chewy. The most memorable piece I had was the Big Red Snapper with yuzu and sea salt. Y's favorite was the Uni (she had 2 pieces!) The service was also impeccable. Y and I were chatting about how we wanted buttery white wine and the waiter immediately responded by suggesting only the buttery kinds. Nakazawa was also extremely cheerful and attentive asking us regularly if everything tasted alright. When Y didn't finish all her rice he asked if the rice was too much and said he could reduce the size just for her Truly a top-notch sushi joint one of the best city. If I can score another reservation I can't wait to go back!
(4)
Ariel G.
Okay, this is embarrassing. I had the premium sake pairing. There were seven glasses of different sake throughout the omakase. So I only remember the first three or four sushi I ate. I took pictures of the sushi, but I don't remember half of them. The moment I took the pictures, how I took them, what the sushi tasted like after I took their pictures, just nope, ney, memory's gone. What I can tell you is Chef Nakazawa is cute. When people are taking pictures with him, instead of saying "cheese", he will shout "Shushi~~~~" And the wine servers and staff at the restaurant are absolutely wonderful and knowledgeable. My wine server is called "Vigo" (Not sure how to spell it correctly, I am a foreigner, don't judge me) he gave me a lot of information about the sake I was tasting and helped me to pace myself during the entire dinner. Very attentive and caring. According to the video I have on my phone, the scallop was extremely fresh because it was moving before I ate it! In the video, I was tapping it for fun and giggling like an idiot every time I tapped it to make it move a little. And Uni, gosh....is to die for. I was sitting at the counter so I managed to talk to the chef with my broken Japanese which I have no idea how and where I learned. I filled the conversation with a lot of giggling. But according to the pictures my friend posted on facebook, which I had no memory of taking them, I had a pretty great time. So if you have choices, make the reservation at the sushi counter. You won't regret it.
(5)
Michaela P.
My family goes to Japan often so being there really sets the bar high for high quality sushi. That said, Sushi Nakazawa did not disappoint. Every single sushi in the omakase was amazing, most especially the uni with white truffles. I've never had anything like that before. If you can, sit at the bar and watch the chefs hard at work preparing your meal. It's also better to sit there as the temperature of the sushi is close to what it should be.
(5)
Timson L.
I found out about this when my friend told me one of Master Jiro's apprentice opened up a restaurant in New York. I then watched the Jiro Dreams of Sushi and i would like to give credit to the directors who made that film because if there's such a thing as 4D, i have just experienced it! I was getting hungry as I was watching the film. The place is extremely staffed and they were very attentive, literally be able to assist you within 30 seconds. The simplicity of the sushi is what made it unique. I've never had such an admiration for sushi in my life, the textures and flavors was so detailed and defined that i don't even know what i can compare it to. You get 20 pieces of sushi and each piece is a piece of art. If you watched the film, you would know that the Tamago is a master piece, and it takes years of practice before you can even start practicing making other pieces. And for such reason, I saved this for last and it was definitely worth it - it was perfection. If Tamago was a female, i would have rated it a 12 from a 1-10 scale. Chef Nakazawa blessed us with his presence and we also had an opportunity to take a picture with him and caught him on a break outside wearing a I LOVE NEW YORK shirt. it was quite a moment. TRY IT OUT! WATCH THE FILM!
(5)
Kristine B.
2 sushi snobs I went with proclaimed this - the best sushi in America! It's probably the best sushi I've ever had, but I've never been to Japan and would need to try a few more places before proclaiming the best sushi in America title. We sat at a table (not the sushi bar) and it's $120 for omakase - 20 pieces. I can't remember all the pieces, but they were all extremely delicious - even sushi I don't normally like because it's too fishy tasting or I don't like the texture were all still very delicious here. I would definitely return and also, the sake options are fantastic!
(5)
Alex Z.
NOTE: I DID NOT HAVE A HIGH EXPECTATION FOR NAKAZAWA WHEN I'VE MADE A RESERVATION. DID NOT WANT TO SET MYSELF HIGH AND FALL FLAT ON MY FACE. GOOD THING I DIDNT. Many if not all patrons who have made reservations here have seen the documentary hence why its extremely hard to get a reservation here. Booked every single night since they've open and there is a good reason why... This will be an intensive break down of the restaurant. The design of the restaurant is perfect in the sense of capturing New Yorkers walking by glimpsing into Nakazawa. From the outside, all you can see are sushi chefs serving sushi to their happily delighted customers and from the look on their face with each sushi hitting their palate, you want to be in their spot and believe me, you do! The moment you walked into the restaurant, you smell this aromatic seafood stock, at first you would not know what it is but you know you want to bathe in it. The sushi bar seats 10 people with a white counter top and black leather chair. There is a rectangular black piece of stone (granite, marble, not sure) for each customer where the chef places the sushi. The LED lights above beams parallel to the black granite plate, giving the spot light to each sushi piece it deserves like an artist on stage being adored by fans. It also serves as a perfect lighting for the many Asian-foodie-amateur- photographers taking every picture of each fish before consuming it. Sushi chef Nakazawa stands in the middle of the bar, 3 other chefs on his right and left prepping him the fish so he can make the sushi and serve the 10 customers. The amount of staff per customer is highly noted and appreciated, their attention to detail is on point. (Fuck, may I add that they are so staffed up in there and their attention to detail and hospitality is comparable to if the British prime minister was eating in there with his secret service team looking for suspicious activity.) So we are all assuming they want to get a Michelin star, its expected from them. Also, many of the staffs came from One Five Hospitality group, which own numerous restaurants including my fav 15 East. Now on to the sushi... 20 pieces of the most fresh sushi i've ever tasted. Since its booked every night, you can pretty much guarantee the fish is good. Notably what really set this place apart from other high end joints are... 1)Rice. Their rice is so damn fucking good. You can taste every single grain of rice and the ratio of sugar/vinegar/salt is perfect. The rice is intact when Nakazawa puts it down on your plate but disintegrate in your mouth slowly like breaking into a perfect poached egg when the yolk oozes out just so majestically. 2)Seaweed. Not many people pay much attention to the seaweed and neither did I until NAKAZAWA. Not sure if they toast their seaweed like we saw in Jiro, but the flavor is just amazing and combining it with their rice and fish, just fucking jizz in my mouth already and call it a day. 3) Fish... 20 pieces of sushi may seem a lot but their portion size is just right. Them fuckers know 20 pieces may seem a lot to customers at first but at the end of it, you want more. Its like they know when they construct every piece, the quantity is just right and enough to get you satisfy but not stuffed. There is a couple of pieces that really stands out to me. One of them being a smoked salmon? If you have dined there, you know what im talking about. Another was the uni with a $20 supplement, it was good to try but for $20 i think i will pass next time. Their 7 day cured mackerel was just OUTSTANDING. I think this may be my favorite piece. Its not too strong and overwhelming (Charles look out for this piece and the smoked salmon as well.) Their cooked shrimp is made on the spot and cook in their seafood stock that you smelled when you walked in. Most restaurant already have them precooked already and only in hot water. The last piece is his famous egg. It was good but nothing really to rave about for me. What dissatisfied me is that they dont have a kitchen and with that said, all the shrimp heads goes to the garbage. FUCK, I WOULD LOVE TO GET SOME HEAD, then again who doesnt? Gave them 4/5 stars because the bathroom door lock is horrible. You have to turn the lock hard counterclockwise in other to lock it. I found out the hard way when i was talking a mini shit during the middle of the meal and another customer almost walked in on me. Good thing my arms are long and was able to push the door close. BUT OVERALL, IT IS THE BEST RICE(10/10) I'VE EVER EAT. I thought 15 East was good, but damn Nakazawa was a tad better.
(4)
I L.
It wouldn't be unreasonable to say that Sushi Nakazawa is the best sushi in the Western Hemisphere. Spectacular. Magnificent. Exemplary. There are not enough superlatives to describe the sushi experience at Sushi Nakazawa. We have been here twice already, and it is fair to say that it blows away Sushi of Gari, Ushiwakamaru, 15 East, Sushi Yasuda, Tanoshi and Neta (we have been to all of these). Daisuke Nakazawa is a true master of his craft, and he's super friendly, to boot! The sake pairing isn't bad either, but if you're not looking to drink, you can enjoy the omakase totally sober and it's just as good. It's hard to get reservations. Just keep trying on OpenTable. Your best bet is to check daily and swoop on cancellations. Trust me ladies and gentlemen: it's worth it. Just know that we're also fighting you for those open spots.
(5)
Eva W.
Bar review. The lighting is a bit bright. The chairs are rather awkward and heavy. It was also a bit weird that the proprietor and his cohorts hovered around in their suits. However, the quality of the fish is top notch and the condiments are nicely paired to bring out the different qualities of the fish. Nakazawa was extremely personable and loved to laugh. He personally served every single piece. Personally, I liked that the amount of rice with each piece wasn't excessive. Overall a great experience! PS. Be aware you have to pay a deposit with your reservation.
(5)
Cynthia M.
This is a tough one to review. Lets start with the pros... - Sushi Chef Nakazawa is great! Super friendly and approachable, funny, and quite entertaining. That definitely added to the experience. - Sitting at the bar feels like you are watching sushi theater. It is entertaining, fast paced and you can't stop watching them move around and do their thing. Most entertaining sushi bar experience I have had. - Service is attentive and my water glass was never empty. - The chairs are super comfortable. Kinda reminds me of a barber shop seat and it does require the staff to push you in, but it is very well cushioned. - We did not leave hungry. The 20 course omakase was more than enough and the sake pairing was quite nice. - The yuzu sorbet at the end of the meal was refreshing and delicious. I also enjoyed the frozen blackberry surprise at the bottom of the sorbet. - The TAMAGO! If you watched the movie "Jiro Dreams of Sushi" you would know that this is what Nakazawa spent months trying to perfect. Jiro finally approves it and Nakazawa said he cried tears of joy that he got it right. I see that all those months of hard work paid off. The Tamago was simply divine. It reminded me of a pound cake and a custard. It was the best bite of food I have had in a while. You also get a nice sized portion which was great. Absolutely amazing and kudos to both Chef Jiro and Chef Nakazawa! Now, the cons... - Too big of a staff. All the men in black walking around were overkill. Felt like a security detail and it was quite distracting. Took away from the simplicity of a sushi bar and felt a bit vegas-y. - Outside of a couple of pieces in the omakase, nothing was really mind-blowing. There was no harmony to the order that the pieces were given. The third or fourth dish was an overpowering piece that was so peppery the flavor lingered thereby interfering with the next couple of courses. - The Tuna trio pieces really didn't differ all that much from each other. I was expecting a really great piece of otoro, but it was really not very different from the akami. - We noticed that they served a few pieces of really butchered Uni. Luckily we weren't on the receiving end of them, but it was surprising that Chef Nakazawa just let that go through. We saw him just pass it along to the servers without a second thought. - The price is a bit too high for what you get. $150 for omakase is fine, but for the quality of the dishes we received, it just didn't match. Overall, it was still a great experience and I am still glad I tried it once. Still thinking about that perfect Tamago piece and I think I will be for quite a while! Would I come back? I'm undecided...
(4)
Kamiu L.
This was incredible. Lived up to my very high expectations. Definitely get the 21 piece omakase at the sushi bar, with the sake pairing. The uni, pike mackerel, and tuna three ways were my favorite pieces. The egg custard finale was incredible, I am still thinking about it days later.
(5)
Amy Y.
My boyfriend took me here for my birthday, we had omakase. The food is outstanding, worth every dollar. They pay very close attention to detail, I was impressed. The fish is so fresh. The scallop I had was actually still moving on my plate.
(5)
Michael W.
Chef nakazawa is the only reason to come here ! He's fun, he's humble, he's hard working, He's sincere & try's damn hard to improve his communicating skills yet easing the crowd with his simple jokes, who cares if the jokes are dumb or not. nakazawa is likable !! his laughter is contagious. Sushi wise doesn't blow our minds but who's sushi really can?! In this city full of wannabes it's really easy to be fooled, and people are expecting more for the buck, which at $150 for 22 bites to me was totally worth it. ($6.81 a piece ! come on people do the math and don't complaint about the damn price already) But first jiro has to be watched thus making us believe that nakazawa was apart of something greater, disciplined and ultimately a spiritual journey. Nakazawa doesn't seem to be uptight so why the whole crowd sitting at the bar should be? Which it seems because there are no music at all. Nakazawa knows little jokes help us remember it's about the spirit that can satisfy the soul, sushi is just not enough if jeans runs too tight if you know what I mean. The establishment however felt like a men in black sequence. Black suit here & there making sure everything is perfect which it was. So a big plus for service. Table wise is not wise to book because nakazawa is not apart of it. Other chefs (all japanese which is a plus) handles the sushi that's being bought back to the tables are not that detailed. Overly sauced on eel, sloppily placed on plate. I didn't care for them much but still much respected. Highlights were the tamago, hay smoked pieces which I thought was different. The rice and seaweed was perfection. The size of the pieces were great which covers from side to side. Nothing wowed me because I don't expect to be wowed, there's only so much you can do with sushi. Ichimura is more traditional which nakazawa knows. Just fish & the rice. Nakazawa is making little different for New Yorkers he said, and he's right & he should. In New York it's all about the surprises and the tricks up their sleeves. Just don't give out the secret and nakazawa will do just fine. Chef Daisuke Nakazawa is on the Top of my list as the best sushi omakase chef in NYC.
(5)
Ken S.
KenScale: 9.0/10 Sushi Nakazawa is a new sushi restaurant everyone is buzzing about lately, largely due to its chef Daisuke Nakazawa, who once worked as an apprentice under the revered sushi master Jiro Ono in Japan (who was even featured in a documentary called Jiro Dreams of Sushi). The restaurant has a ten-seat sushi bar and dining tables inside, and the seat at the bar is one of the hardest tickets to get in New York City these days. I was lucky enough to score that ticket, and wasn't disappointed. At the sushi bar, chef Nakazawa personally makes and delivers all the dishes. The restaurant has a $150 omakase menu featuring over 20 pieces (you can also ask for more pieces for extra bucks). The fish, from regions as varied as Maine, Alaska and Japan, were all incredibly fresh. Some pieces such as scallop, toro, bonita, and mackarel just blew me away with the way they melted in my mouth to create a blissful experience. I also loved the texture of the rice, not too firm and working harmoniously with the fish. The restaurant doesn't serve soy sauce separately since all the pieces come with flavors such as yuzu spice and mustard. I really liked the way these spices worked to give that extra kick to the pieces. At the end of the meal, chef Nakazawa also serves tamago, a simplistic yet amazing piece with great texture. The meal was memorable not only because of the quality of sushi but because of the opportunity to interact personally with friendly chef Nakazawa. He explained where each fish came from, and what type of spice was used in each piece. The restaurant has an extensive sake, wine, and beer menu (I tried an outstanding junmai ginjo bottle that was served on wine glasses). I was a bit surprised that the atmosphere of the restaurant was more formal than I had thought, with fully dressed staffs and the dining area that looked more like a fine hotel dining room than a casual sushi restaurant. I was told that the dining room takes reservations up to two weeks in advance, while the bar takes reservations up to one month in advance (with maximum of two people at the bar). My recommendation is to just to plan ahead and make that commitment one month in advance for the bar. Once you score the reservation, the restaurant will charge $50 per person within the next 24 hours as a form of deposit. I'm delighted that another outstanding sushi place has arrived in New York City.
(5)
Julio I.
Party of 4. FOOD GRADE: 90% Amazing bites of sushi. Not sure if it was the alcohol mid-way through the meal, but the bites kept getting better and better. There were highs and there were some lows, but even the lows were pretty damn good. Food: 90% ------ Smoked Shirosuke Salmon Chinook King Salmon Sea Scallop Giant Clam Fluke Japanese Red Sennet Porgy Half Beak Gizzard Shad Blue Shrimp Spear Squid Black Skipjack Wild Yellowtail Smoked Bonito No Strings Torn Medium Fatty Bluefin Tuna Soy Marinated Seared Lean Bluefin Tuna Uni Sta. Barbara Soy Marinated Chum Salmon Roe Tomago Unagi Dessert Sake Yuzu Sorbet with Pomegranate Seeds Service: 100% ------ Good timing between dishes. Separate waiters/waitresses for food, explanation, sake and clean-up. It was very efficient and very friendly. Ambience: 95% ------ Bright, clean lines, modern, formal. Better to wear a jacket. Value: 90% ------ For $120 at table seating, the 2 hour meal was worth it. While there are other sushiya omakase places out there for much less, I still think Nakazawa can command such a price tag. However, I am partial to nigiri. Not recommended for people who simply want to try out a 'Jiro' experience.
(5)
Richard S.
The experience and amazing attention to detail is what makes it almost worth $400 for two. The service was perfect and the host made you feel like you were the only one in the room. The evening was a well orchestrated production from the moment we walked through the door. We sat for Omakase. The fish was excellent and some stood out as the best ever but some did not. I personally loved the Tomago which seems to be a topic of debate. If I were to be critical I would say that the sushi bar seating is way too uncomfortable because the you sit in bar stool like swivel chairs that you will need assistance getting in and out of (which they always provide). The sushi did not live up to the hype or price but the overall experience was excellent. We ate... Ivory king salmon Ash smoked salmon Live scallop (still moving) Giant Clay from Washington State Grouper Japanese Red Senate Horse mackerel Sardine Mackerel Aged Tiger Shrimp Blue shrimp Wild yellowtail Bonito Bluefin tuna Medium Fatty tuna Fatty tuna Sea urchin Ikura Sea eel Tuna hand roll Tomago Sorbet
(4)
Tina Y.
There is a lot of hype for this place, and as always when the hype is greater than the quality it is easy to be disappointed, but the food was good although there is room for improvement. (if you are complaining about the lack of soy sauce - I think the half price sushi joint is better suited for your tastes). To judge a restaurant by the tomago is unfair. Yes, that damn tomago is supposedly the most famous in the world - made by Nakazawa himself. Did I like it? Yes, but it is really personal preference. If you are not a fan of tomago anyways, quit complaining about this guy's. It's easily one of the best in NYC, and it better be, given that no other sushi joint focuses so much on something that is not even fish. We were amongst the first to try this place when it first opened, made a reservation for a week after its official opening in case there were kinks they needed to work out. Being the early birds, I think they did well. Omakase Alaska White King Salmon with Okinawa Sea Salt & Citris Saka House made salmon from Alaska * Hotate with Sansho Pepper and Sake Sauce (Maine) * Seared Geoduck Clam with Soy Sauce Abalone boiled for four hours (California) * Saba Mackerel, pickled for 5 days * Kohada (Trigger FIsh) with Trigger fish liver and daikon Hirame with Yuzu * Spear Squid (Long Island) Blue Shrimp (New Caledonia) Shima Aji Skip Jack, hand smoked * Blue Fin Maguro Chutoro, pickled Toro, japanese mustard Uni (California) Ikura Anago Tuna Hand Roll Tomago I starred the most memorable pieces. Hotate still in its shell, that's a win! Abalone boiled for four hours, another win! The smoked and pickled pieces were pretty interesting too. There wasn't anything that I disliked. Sake Pairing. Personally I didn't like their sake pairing. At $40 a pairing, I probably shouldn't be complaining but that may be the exact reason why I'm complaining. The first or second pairing was great, then it went downhill from there. The sake sommelier said it herself, you start with something strong then you progress towards the weaker stuff. I must have understood her as, you start with the good sake then move towards the cheap stuff, cause it sure tasted like it. Ambiance. I felt a bit weird in there, although Nakazawa tries to engage everyone in conversation. Perhaps it was still opening and the Italian bosses were in restaurant to make sure things were going well, but it felt a bit mobster with all of them standing around behind the guests speaking in Italian and offering friends/family free food? Perhaps we'll go for a return visit when some of this hype dies down.
(4)
Arthur H.
I ate at the sushi bar, and I'm giving this 3.5 stars. Also, to everyone complaining that his tamago is too much like a cake... Kasutera-style tamagos aren't uncommon; Sukiyabashi Jiro, Kanesaka, and Sukiyabashi Jiro Roppongi (all great sushi places in Tokyo) have the same style... (And 15 East has a similar style, too.) Really good pieces: Saba and uni Disappointing pieces: Hotate (too salty) and anago (it's decent--just disappointing in that it could be sooo much better) --- Good things first! The fish was generally fresh--there was a generally decent mix of locations from which the fish came from, though I have to admit that I was surprised by how much fish was sourced from the Northeast. The rice was also pretty good; the temperature was good, texture was great, and taste was right. (Monty, however, was disappointed that one of the pieces had mushy rice; I didn't notice this, but Monty's palate is superior to mine.) Also, the seaweed was EXCELLENT and was similar to good seaweed I've had in Japan. --- Now we go over the bad stuff! I guess I'm kind of a snob about this, but one thing really bothered me here. Some of the nigiri we had utilized precut fish. The akami, for instance, had been cut about 10 to 15 minutes before. I strongly prefer freshly cut fish, which is something I generally haven't encountered in my favorite places. (Kyubey in Ginza actually involved fish that had been cut and left to sit out for five minutes, and that already really bothered me...) Another issue I had with the meal was that the portions were really small. I wasn't used to how small the nigiri were, and I was left hungry at the end. I was pretty disappointed when they just cleaned up everything without asking me if I wanted more nigiri. I can eat way more than 21 pieces here... However, I should probably add that the two girls we were with thought that the portions were just right. Hmm. The meal ended up costing about $190 per person, and I honestly don't think it was worth it. I can go to Ichimura or 15 East for that price, and my overall experiences there have been far better. The rice was generally similar, but I thought that the fish at those places have been fresher and more flavorful. Sushi Nakazawa was good, but I still think it's a notch below Ichimura and 15 East. However, Chef Nakazawa is still young; maybe he'll improve the restaurant a lot in the next few months! Sushi Nakazawa vs. Sukiyabashi Jiro (Roppongi): Some of you are probably wondering how Sushi Nakazawa compares to Sukiyabashi Jiro. I haven't been to the main branch, but I've had dinner at the Roppongi branch (with the younger son). I enjoyed the sushi there FAR more. The fish was much fresher and more flavorful, the rice was better, and there were some truly spectacular pieces (especially the uni and anago) in that meal. I can't say the same about this meal, sadly. However, that meal was in TOKYO, and it was also nearly twice as expensive as Sushi Nakazawa, so... that says a lot.
If you hear laughter, it is probably Chef Nakazawa. He has a great, boisterous laugh that unites all the sushi lovers at the bar. Any solemn face is quickly lit up by the Chef. He is not camera shy either. He poses freely for pictures and encourages the captured moments before they are quickly devoured. He is so interactive with his guests that it is quite playful. Overall, I can say that the fish quality is on par with the greats - 15 East, Sushi Yasuda, Ushiwakamaru, etc. I love a fresh, new sushi bar and this one fit the bill. Outstanding notes include the golden eye snapper with salt flakes (slightly seared), and the hay smoke technique/flavor. Here is a full list for those who are curious: 1. Chamu salmon with rock salt - off to a great start, sweet and salty 2. Sockeye salmon with hay smoke - elegant and smoky 3. Maine scallop with yuzu pepper - a nice spicy kick, scallop slightly less fresh than previous experiences 4. Cuttlefish with soy salt and shiso leaf - liked the freshness of the leaf 5. Unicorn liver - I was and still am puzzled by this, but this is what the chef called the pate-like addition to this piece. 6. Golden eye snapper with salt flakes - slightly seared with a delicate smoky taste - FAVORITE! 7. Horse mackerel - solid, but nothing striking 8. Japanese mackerel - aged 7 days 9. Live shrimp 10. White leg shrimp giant - somewhat boring, I was hoping for a deep-fried head 11. Spanish mackerel with yuzu pepper 12. Cobia - sweet and firm 13. Bonito with hay smoke - soft and yummy 14. Boston blue fin tuna trio - lean, soy marinated, medium fatty toro 15. Santa Barbara uni with white truffle shaving (plus $20 surcharge) 16. Salmon roe - brings out the earthy taste of the seaweed 17. Saltwater eel with eel sauce - creamy texture, sweet and salty 18. Tuna hand roll - super soft with a touch of saltiness 19. The famous egg Some other notes: The chairs at the bar are a slight awkward. They are very large, so they are hard to maneuver and you will literally need someone to push you in. I felt I was going to fall backwards sometimes. In addition, I was at the last seating at 9:30 and Chef Nakazawa did not linger to see if there would be more sushi requests. So, if you would like a more extended experience, try to get the earlier seating if you can. By the way, there is free parking on the opposite side after 6 pm on weekdays =). I literally parked across the street. Overall, hope you enjoy and love your experience!
(4)
Christie K.
Honestly, I went in with higher expectations. For the omakase, it was good but not great. I mean maybe it was the fact that we did not sit at the sushi bar but the nori was soggy. Rice, not the perfect texture and uni from Maine? Most of the fish was sourced locally-not that it's bad but it's not what I had in mind. And the icing on the cake was the fact that not one of the six staff we walked by even said thank you or goodbye! I know it's not the biggest ordeal but it caught me by surprise. Price aside, I've had better quality fish as well as service. Such a disappointment for the hype it received. One positive was their yuzu sorbet. Very delicious! Based on my experience dining at the table, if I could give Nakazawa 3.5 stars, I would. I will have to update this after a bar experience. To be fair, I should have known better than to have sushi table-side. First timer table side & desperate for the Nakazawa experience, the end result was simply a bad combination. Sigh. I look forward to a better experience which I hope will include some uni from Japan!!! Fingers crossed.
(3)
Alwaysbe L.
I really wanted to like this place. I usually keep my expectations in check before coming to overhyped, highly reviewed, long wait-list tables. With sushi it's something I only consume at very high levels by a well trained Japanese chef or nothing at all. No offense to non-Japanese chefs because there are few in NYC but let's face it the term shokunin kishitsu is not in your native vernacular. Like many I thoroughly enjoyed watching Jiro documentary and the intrigue of having a disciple of a master serve his very own omakase in West Village was too enticing to ignore. Sushi groupie friend and I were fortunate to land a last minute cancellation and sat at the table in front of chef Nakazawa and we were psyched! We met the chef and he was very engaging and affable as many reviews have mentioned. He's so friendly and likable after we stepped out of his restaurant he insisted on taking pictures with us. Likes: Chef and his personality. Best tomago ever - castella (fluffy japanese lb cake) like with slightly sweet and subtle dashi flavor. Uni and scallop pieces. Dislikes: Too tall bar chairs. Really uncomfortable (overdressed) wait staff to customer ratio - they were swarming everywhere! Rather strongly rich and fishy pieces too early in the rounds. overcooked spot prawns, too many blow torched pieces. Still unpolished sequence of pieces to make it a master sushi theatre. Sake pairing not very good.
(3)
Yalong C.
Best raw fish in NY. Authentic way to prepare material. Best Sushi I can find in New York and have learnt a lot of fishes and places you may never heard of. I love the salmon that has changed my distaste to salmon. Not just the rareness of fishes but also the way to combine with spices and rices for great sushi. The legendary Egg Omelet is anther best thing I can find in New York, art come from Jiro in Tokyo. A must for sushi lover. Worth $120 for a life-time experience. And Reservation at sushi bar is super difficult.
(5)
Eugene L.
It pains me to write such a review, but it must be done. Like most, I saw Jiro Dreams of Sushi and becoming enamored with the potential to try such dazzling sushi, I started saving my pennies for the day when I would hop on a plane across the sea to sit at famed Jiro's. When Nakazawa opened, it was like the food gods shone their faces upon the American populous and said, "behold! the fish you seek shall be thine!" For days upon end, I set an alarm for 11:58pm, three browsers open to OpenTable in hopes of snagging a bar reservation. No luck. My wife, however, decided the dining table was an acceptable option and since there was a table available for her birthday, we decided that intimate conversation could trump seats at the bar (she thought anyway, I still wanted the bar seats). We arrived promptly, and the place looks nice. I passed the envied bar seats without a glance. Maybe one or two. Soon the omakase began, with a wonderful server explaining each piece. The salmon, then scallops, and white fish, and jackfish, and mackerel, each plate arriving quickly after the previous. Standouts? Scallops, uni (add white shaved truffles for $20 more), salmon roe, and for me, the tomago. But notice I listed only 4 items as standouts. I literally just finished the meal 90 minutes ago (and no, I didn't drink so inebriation is not a factor). There are 20 or so pieces of fish (I honestly didn't count). I've been around and at restaurants where I've had 14-20 dishes, I can remember at least 8-10 standouts years afterwards. After each dish, we were more and more let down. I appreciate the layering of flavors that the sushi provided, but ocasionally, they would overpower each other. The smoked spiced jackfish was too smokey and spicy barely tasting of fish (which is supposed to be the point right?). The shrimp was cooked well but it could have been any old shrimp. The cooked tuna sushi lost its subtle nuances. On the other hand, the standouts did stand out spectacularly. The uni was ungodly melt in your mouth goodness with the fresh truffle. Was it a good meal? Yes. Was it the best sushi we've ever had? Nope. From a pure quality standpoint, it's definitely up there. For the price (130 + 20 supplimental + 40 for one regular sake pairing), we would say it's not worth it. I've spent this amount of money on restaurants where I can emphatically say it was worth this, but I cannot about this one. Did you want to go before reading my review? I won't try to convince you otherwise, but you won't get a recommendation from me if you were on the fence.
(3)
Stephanie W.
After watching Dreams of Jiro and reading Pete Wells 4 star review in the NYT, I felt compelled to visit NY and dine at Sushi Nakazawa. It is a 20 course omakase, with 2-3 pieces of fish presented at a time. The sushi rice is not too compact, and perfectly seasoned as to not overwhelm the sushi. The fish itself has really clean flavors with delicate accents such as yuzu and kumquat zest. My absolute favorite was the hay smoked wild salmon. Subtle smoky flavor permeating the flesh. It is the best sushi I have had. Finishing off the meal are the tamago and a yuzu sorbet. The tamago is a sponge like cake consistency with a touch of sweetness. Yuzu sorbet is light and refreshing. Both quite bright and pleasing. I agree the staff seemed tense, with no one really smiling. One of our servers had an apprentice following him around, which reminded me of residency and being at a teaching hospital. Maybe they could open for lunch and do the training at that time. I also wish the space between the sushi bar and dining room was wider. This would make the sushi bar more visible to the dining room area so one could peek at the chef(s) at work, which makes the dinner experience even more enjoyable. When we were leaving, Chef Nakazawa did stop his prep and looked up and smiled, which made me smile. A nice way to end a memorable meal. A return trip to NY is definitely a must as I would like to dine at the sushi bar. Or perhaps Chef Nakazawa can make a special appearance in California.
(5)
Gracie J.
The truth is that Nakazawa's getting a lot of hype from his Jiro association. We bought into the hype and paid $120 each for a dining room reservation. In response to a previous review, I don't care if my sous chef is Mexican, Chinese, White, Green, or Purple-skinned... as long as they have a passion for sushi and know what they're doing. Sushi chefs: Being in the dining room our sushi was made by the sous chefs. Composition was generally good although I had one piece overwhelmed by wasabi and made me cough and gasp for water. Generally the rice and fish balance was good although they do tend to clump the rice into smaller, denser balls than other restaurants. Atmosphere: We were surprised by the Western look. Servers all dressed in black suits. Sake served in wineglasses. Very fancy looking but personally not what I like at a sushi restaurant. The lighting is literally night and day - dim in the dining room and super bright at the sushi bar. Fish: were all great, clearly fresh which each having their own unique flavor. We counted 20 pieces for our omakase (including tamago). Favorites: butterfish, fluke, manta shrimp, kampachi, bonito, amberjack & skipjack. Tuna, as usual, were fabulous. Overall, it was a plesant experience, but if I were to go back I'd shell out the extra to sit at the sushi bar and get the whole experience. Nakazawa is a very nice guy who patiently poses for pics with customers. It would have been great to be able to interact with him.
(4)
Courtney G.
You know this place is great based on the other reviews. Just want to point out what a classy, but fun, atmosphere it has. Very comfortable seating with formal service/sommelier, but the sushi chefs don't take themselves too seriously. No pretension, amazing food, and a great date spot (if you need it).
I had the honor of sitting at the bar. The sushi was brilliant and Nakazawa was affable, funny, laid back and genius. This was not like the Jiro experience but I expect it was just as tasty. The premium sake paring was also fantastic. My favorites were the egg custard, scallop, smoked salmon, uni, tuna. salmon...yeah everything. The trigger fish with trigger liver was super fresh but not my thing. Clearly the best sushi you will ever have. Loved it!!!! Worth the price.
(5)
Mohammed A.
It's a nice place, hard to get reservation, but like the Tokyo original, it's a bit overrated. The sushi is a fixed tasting menu, you get around 10 plates then some desserts, some sushi is really good but some are really bad, they don't give you soya sauce, maybe it's some etiquette thing, didn't want to ask and be embarrassed to be honest. The host will introduce each plate and where the fish came from, Alaska to Ecuador, Japan to Canada, they come from all over the world. The dinner will set you back $120 without drinks, unless you are an avid sushi lover and prefer something traditional than trendy and modern stuff like Nobu, you won't like it.
(3)
Kenneth L.
Hands down the best sushi I have ever tasted in my life. Unless you have a ticket to Tokyo and reservation at Jiro's, this will most likely be the best traditional edomae nigiri sushi you will ever experience. $150 for (at least) 20 piece omakase, $40 for your choice of pairing: sake, sparkling wine, or wine. (Yes, it was worth every penny.) Everything was simply, but elegantly and perfectly prepared. Nakazawa-san, like a traditional sushi chef should, does not strive to do anything too fancy or ridiculous. Instead, the shokunin relies on unparalleled technique and simple ingredients to complement and really augment the unique flavor and texture of each fish, so that at the end of the day it is the fish that shines through as the hero of the dish. (In other words, don't look for anything unconventional here. You won't find "cooked tomato over salmon" nigiri; this would probably be the antithesis of a night at Sushi of Gari.) Yes, the ingredients were more traditional and simple; however, each nigiri piece still managed to overwhelm your taste buds with an explosion of flavor. The secret is all in the details: the knife work and cut on the fish, the varying and optimal temperatures at which each piece was served, the ratio of sushi meshi (i.e., rice) to meat, etc. Of course, omakase here wouldn't be complete without Nakazawa-san's famed tamago (egg), which took him months to perfect after 10 years of working under famed Jiro's tutelage. Unlike at Jiro, though, here you won't experience the same anxiety or pressure to eat and finish under the watchful gaze of a sushi master. Nakazawa-san's warm and magnetic personality really shines through as he really tries to make each of his guests feel welcomed. Just by watching him, you can tell how appreciative he is to be given an opportunity to go above and beyond just dreams of sushi and realize his own American dream, too. Our omakase progression (to best of my memory) below... BASE: Clam Geoduck Abalone Sardine Fluke Shrimp Swordfish Spanish Mackerel King Salmon Maguro (Lean Tuna): amazing, my personal favorite Chutoro (Medium Fatty Tuna) Otoro (Fatty Tuna) Uni: Nakazawa-san allows you to pick from a selection of the spiny animals, and he cracks it open and prepares it on the spot. No preservatives; best I've ever had Anago Tamago ADDENDUM: Jack Mackerel: Nakazawa-san's personal favorite fish Baby Squid Ikura (Salmon Roe) Tako (Octopus): phenomenal; best I've ever had Great and highly attentive service from staff as well.
(5)
Michael K.
Gotta get one thing out of the way - If you are the girl in the purple dress and gold necklace that sat in seat 3 today at around 8 PM, send me a message. You are hot. Alrighty then. Considering Nakazawa-san's pedigree of apprenticing under the legendary Jiro Ono in Japan and esteemed Shiro Kashiba (also a former Jiro apprentice), along with the increasingly competitive sushi scene in NYC, I had very high expectations. Ambiance/decor: The chique, contemporary interior and classical music playing in the background created for an interesting dining environment. It did not feel like a good match for an upscale sushi bar in NYC and had a very lounge-y vibe. The hosts, while incredibly friendly and polite, seemed to rush us to our seats, take our coats and our drink orders. Sushi: The most important part! Some of the notable pieces of today's omakase menu were the coho salmon (distinct, trailing smokiness); blue shrimp (highly satisfying texture and wholesome); Maine urchin (refreshingly cool and sweet); and tuna hand roll (perfect balance of rice, nori and o-toro). The final piece of the omakase was his famous tamago. The texture was incredible - simultaneously soft and firm, similar to a fresh brownie, with a distinct sweetness to it. It did not have an omelet-wet consistency and was more akin to a custard. It was a wonderful piece and a unique, tantalizing contrast to the oceanic dive of the rest of Nakazawa-san's omakase. Nakazawa-san: He has a very playful sense of humor (i.e. trying to exterminate a fly with his blowtorch) and is beyond friendly. I will readily boast that he was impressed with my knowledge of his time in Seattle in addition to his more visible role at Jiro's and it was a pleasure to converse with him through the evening. His passion for his craft is transparent and upfront as he happily serves his customers and jokes around with them, even with his limited English. A unique aspect of the Nakazawa experience is placing a live blue shrimp on a tray to show off its aggressiveness (and thus freshness) right before he boils it. He jokingly wondered aloud if he should train them to do tricks. He also kidded me about taking picture of him as he worked saying that it's $10 per picture. The sushi and experience was so enjoyable that I actually believed him for a second. Final thoughts: What I appreciated the most about my dining experience at Nakazawa-san's restaurant was his willingness to take chances. With both the decor - though, I was not a huge fan of it - and the omakase itself, it is clear that Nakazawa-san is determined to blaze his own trail and create his own, unique legacy. He remains loyal to the minimalist and traditional tendencies of Jiro, but is not afraid to think out of the box with his pieces. He confidently will employ his blowtorch, sea salt and zest to add subtle uniqueness to his pieces. Indeed, the demand for ultra-elite sushi in NYC is growing and as such, the competition is fierce. I can confidently say that Sushi Nakazawa will comfortably hold its own among the city's best.
(4)
Nomad M.
Finally made my way here last night, by myself. Yes, I rejected invitation to here on a date because I wanted to fully focus on the food (and that's why I usually go solo while trying new restaurant). Even though it costed me a quarter pair of Louboutin. It is worth it. I am not going to give you a detail list of the sushi I had last night - many previous reviewers have done that. And you will find it in my pictures. But I want to point out something unique about my experiences at Nakazawa that differentiates itself from other established "sushi shrines" in the city - the people working here. From the chef to sommelier to wait staff, every one made me feel like I was dinning at a friend's kitchen. We joked, laughed and talked about food and sake. I have been to many other more established (read "older") sushi restaurants in the city, including Yasuda and 15 East, and always sat at sushi bar instead of table, Nakazawa is by far the only place makes me feel casual and relaxed. I think one close comparison I would choose is the 9 seats Ichimura, similarly intimate. But I would say meeting Ichimura san is like meeting Steve Jobs, while meeting Nakazawa san is like meeting Mark Zuckerberg. You got my point (if you don't, I am sorry. I work in IT). Being said that, Mark does not have the sense of humor like Nakazawa san: right before my 10th sushi - abi, Nakazawa san placed a live shrimp in front of my plate and said, "his name is Johnny and he will be in your mouth next!". Ha! Yes, food. Fish were all domestically sourced, plain fresh but no surprise. That is one of the minor disappointment I had. I asked about uni and Nakazawa san said, he liked the one from Cali, for freshness. And he added, "if the dinner is $600, you will have all your fish from Japan! This is business!" Ok, fine. But I did get two or three Japanese sourced ingredients while I had omakase at Azabu for $150 :/ Another thing that is unique here is the sake selection and the knowledgeable sommelier. Last night, one of the owners, Maurizio, who is the sommelier that introduced every pour I had. He was knowledgeable and super friendly. He was patient enough to explain the taste and texture of the sake he poured me, be it jumai or daiginjo;; answered many of my may-be-stupid questions about sake. He even went on recommending a "sake cook-book" to speed up my learning :) At the end of the night, I had a chance to chat up with another owner, Alex, together with Maurizio. Both are brilliant businessmen with a great sense of humor. If I had to point out one another little disappointment is that, there is only one sushi option for the omakase. The 21 pieces may not be enough for some people, but it was hell lot of food for me :( I even call ahead and asked them if i could have half sashimi half sushi because it would be very difficult for me to stuff in 21 pieces fish and rice. The answer is, sorry but no....I was really full by the 12th piece, yellowtail tuna. I started to slow down. Then Maurizio came and said, the best were yet to come! toro, uni! i took a deep breath, eat on! Next time, I would starve for 48 hr before I come in! In conclusion, this is the not the top on my list, yet. Ichimura stands strong. But whenever i want to have solid quality of sushi, a good laugh and good sake, I will be back here. Gochisousama Deshita! Check out my foodporn with the list of sushi :)
(4)
Jenny K.
Loved Jiro Dreams of Sushi and was really looking forward to dining here when I found out it was opening. I was a bit hesitant when I read some 3 star and below reviews on Yelp, but I didn't find that to be the case. Very possible the restaurant made adjustments after they opened. I didn't pair the omakase with sake, but did order a bottle of Japanese Hefeweizen (Ginga Kogen). There's 21 pieces for the omakase and we left perfectly filled. Many omakase, while delicious, leave me uncomfortably full to the point where you have to roll me home. I walked out of Sushi Nakazawa full and satisfied, but not bursting. My favorite piece was the Scallop with Yuzu Pepper. A daring twist and a perfect balance between the spicy pepper, yuzu, and fresh sweetness of the scallop. The uni (from Santa Barbara CA, not Maine) was a close second. It was so sweet and melted in my mouth like butter. Who am I kidding? I had like 5 favorites. Triggerfish with liver grated with daikon, medium fatty tuna marinated in soy sauce, and mantis shrimp were also aaaaah-mazing. There was mention in a few reviews of a live shrimp being put on your plate to show the Before and After, as well as just how lively the shrimp are. I found the experience hilarious. Nakazawa is a jokester throughout the entire meal (ie $10 per picture), his kindness and genuine passion shine when he converses with you. The live shrimp just seemed to make sense and melds with the entire dining experience. It's an upscale and modern sushi restaurant, however Nakazawa's friendly manner melts away any feelings of pretentiousness. I did have a piece of maguro with an exceptional amount of wasabi. My boyfriend's piece also had quite a kick, so it may have been purposeful. However all the other pieces had the perfect amount of wasabi, enough for one kick of flavor and then mellowed out after that first inhale. Overall we had a great dining experience at Nakazawa and loved every moment. His business partner was also on site and told us how he connected with Nakazawa and bought this gem to NYC. Highly recommended establishment and would definitely go back.
(5)
Melissa K.
I'm really shocked at the number of 5 star reviews for this restaurant. I came here after raving reviews from a friend and had called numerous times just to get a reservation before I left NYC. The service was impeccable, as one would expect from an attentive Japanese restaurant. The sake list was extensive for a small establishment, though I was shocked to find that there wasn't a Japanese beer in the menu. If you sit in the dining room, the tasting menu is $30 cheaper than at the bar (same menu); the bar will only seat 2 people minimum and maximum, and they only take reservations at the bar online. Apparently, the bar is only designed for even numbers...which I found really weird. Why would you sell 2 seats to 1 person in the dining room vs. giving 1 person 1 seat at the bar? The sushi was good, but I didn't remember a single piece after the meal...nothing was that memorable. Nothing was shockingly fresh, I didn't have anything I haven't had before. There were a few pieces that were so heavy on wasabi, I barely tasted the fish. I thought the fish was too thinly cut, therefore didn't have much taste. I liked how there's a marinade/sauce on every piece so you didn't have to use soy sauce. The freshest piece was probably the prawn, that was tasty...but I can have prawn anywhere. My experience at 15 East was far better...and much cheaper. Although you do get 20 pieces here, so for the level of restaurant it tries to be, it's not too bad for price. The tamago which the chef is famous for making was a little weird, tasted like a very sweet honey cake. Maybe it was off to me because I didn't expect that; I've only ever had the traditional tamago up to this point. If that's what it's supposed to taste like, I suppose it was well made. The restaurant was packed on a Sunday night. I wouldn't return, but glad I made the trip here. I'd have to say I've had much better, and definitely much better for value.
(3)
Ashley M.
Not only the best sushi I've ever had, but by far the best dining experience. You take a sip of your water, and a waiter is immediately refilling your glass. Any questions you have about the sushi, the wine, sake, anything, they are happy to answer. Nakazawa himself is incredible. We sat at the bar, because that's the only way to do it, and he gives you the sushi piece by piece, explaining what the fish is, where it came from and how it's prepared. He is very sweet and loves to share the experience with you. A very personal experience. As for the sushi - incredible. Most of the fish just melts in your mouth. You get 20 pieces total but you don't walk out stuffed. He uses very little rice with each piece so you're tasting the fish and not filling up on rice. There are a couple surprises that have been spoiled by other reviews that I'll keep to myself. I can't recommend this place more. Yes, it's expensive, but it's worth every penny. We even had some of the best riesling of our lives. Walked out with an ache in my cheeks from smiling so much.
(5)
Doris T.
Like a lot of people, I had so much admiration for Jiro Dreams of Sushi. Like most out-of-college individuals, a trip to Japan for a dinner that would cost hundreds of dollars would not be happening anytime soon. Upon hearing one of Jiro's apprentices opening this restaurant, I'd figured this would be a great place to have my first Omakase experience. Everything looked simple, you could tell how much thought and care went into each individual piece. The rice was very tasty, well seasoned, and tangy from the vinegar. I've never had so much variety of raw fish in my life, and the menu is so detailed in a way that it's suppose to tell a story, transcending you to different flavors and textures. You get 20 pieces with dessert. There were a few pieces that were smoked in hay which I thought had great flavor. The fatty tuna and uni were beyond my favorite pieces. The scallop was so sweet and fresh. I can't say I was completely blown away by the food, but I was very content and liked some pieces better than others. It's just a matter of preference. You're essentially paying for the quality and the experience. When you get your sushi, you can either eat it with chopsticks or your fingers (the authentic way). This kind of dining experience has really opened my eyes. Now, I REALLY want to go to Japan. I feel obligated to deduct a star because the only reason I wanted to eat here was to experience the bar seating. Me and my boyfriend had a reservation for the bar which was confirmed in an email and well...looks like the bar was full and there was a miscommunication. I'm not going to lie, I was pretty sad but the staff apologized and that was that. Also, I can see what another Yelper's comment meant by saying there were too many staff members on the floor for such a small dining area, it was a bit distracting. However, they were very attentive and detail-oriented. The chef was so sweet when I walked out. I was too shy to ask him for a photo with me but he greeted me and my boyfriend goodbye as we left the restaurant. You can just tell he's a very nice man with the sweetest smile. Oh, and the Tamago was literally perfection.
(4)
Ashlee H.
Besides having a small conflict with the manager regarding my reservation, Sushi Nakazawa is one of the best sushi restaurants I have yet to encounter. Each piece of fish had a wonderful melt-in-your-mouth quality and the sake pairing complimented each piece of nigiri very well. In addition, Nakazawa's famous tamago was delicious; it's no wonder why it's so renowned. Although you may not leave the restaurant feeling terribly full, you'll have eaten some of the best sushi one could ever have in New York.
(5)
Cynthia W.
An experience! First, I felt like I was in the Matrix because everyone was in slim black suits. But the service was impeccable. The meal was generous and each course was interesting, you won't be disappointed. I also chose the sake pairing which was a great value.
(4)
Hai Lee C.
I'm gonna keep this short. I've tried several of the top sushi spots in the city.. Yasuda, Gari, etc.. but Nakazawa might have beat them all out. Every piece of sushi was carefully prepared by Nakazawa and he was a cool guy too! The sake pairing was also excellent. I definitely recommend all sushi lovers to try this place out. As mentioned though, the waitstaff standing behind you while eating is a bit strange for a sushi place, but they were all friendly so I didn't mind too much.
(5)
Kenny P.
Having watched and lusted over the beautiful cinematography of Jiro Dreams of Sushi, I've often wondered if I would get close to that kind of experience and food anytime soon. Nakazawa-san has delivered a pretty compelling sushi experience without the need for a trip to Tokyo. I'm not going to list all of the items that I got the pleasure of trying (a lot of other people have done so already, and their lists are fairly similar), but I will outline some of my favorite (although they were all amazing and memorable): - Sockeye salmon - Wonderfully tender piece that reminded me of smoked salmon, but to a much nicer degree. - Jack mackerel - Mackerel is one of my favorite types of fish, and this was buttery, melt-in-your-mouth goodness. Nakazawa-san would later tell me the secret to great mackerel is carefully controlling the temperature of the fish. - Mantis shrimp - One of the most juicy and tender pieces of shrimp I've ever had, paired with a slightly sweet sauce that complements it, but doesn't overpower it. - Uni - The usual uni I have is salty to a fault. This was incredibly creamy, with a slightly briny taste that leaves you wanting more. Nakazawa-san offered us the chance to pick our own sea urchin too, which was fun. - Tamago - Everyone knows that he spent a lot of time perfecting this, and it didn't disappoint. Slightly sweet and a very consistent texture and taste. Nakazawa-san's demeanor is also quite friendly, a stark contrast from the stoic Jiro. He'll talk with you, ask you what you like, dislike, and generally joke around, which in my opinion, goes a long way in making you feel comfortable and at home. There's really not much more to be said other than that it was a superb experience, and I can't wait to be back!
(5)
Jason F.
Dreams of Nakazawa. I've been to my fair share of sushi restaurants and have done many omakase meals. I have watched Jiro Dreams of Sushi and thought, "could Jiro's sushi be that much better than what we have here in some top NYC sushi restaurants?" Once I found out that Sushi Nakazawa was opening in New York, I figured this would be as close to experiencing Jiro Dreams of Sushi as I could get. Sushi Nakazawa surely did not disappoint. This place is definitely above the rest of the sushi restaurants I've been to in the city. Every piece of sushi is expertly prepared, from the temperature of the fish, the way the fish is stored in the refrigerator, the nori that he uses, the amount of soy sauce he puts on each fish, the fresh wasabi, the rice. Every thing is thought out so well; every piece of sushi is perfectly balanced. Chef Nakazawa is friendly, the service is attentive and composed and the seats super comfortable. Although expensive, I thought this was worth every penny spent. If you can a reservation and want to experience sushi at the next level, I highly suggest Sushi Nakazawa.
(5)
ML ..
3.5 stars rounded down because his tamago tastes like pound cake or maybe sponge cake. Meh. I was able to get a table here for our visit to NYC. The meal itself was quite lovely, but was it mind-blowing? No. It was good and interesting and we were able to try some fish that we don't often get in California. But man, that tamago, it was a let down. I thought I would get more of a traditional tamago flavor but it just tasted too much like cake. Service was decent, not flawless. Some staff were more helpful than others.
(3)
James C.
I was fortunate enough to attend the soft opening, populated by fans of the Jiro dreams of a sushi documentary, the dinner was a one of the great omakase experience, a intimate experience with the chef as he explains the origins of his various ingredients and allowed his 11 years apprenticing with one of the great sushi chefs tin japan to show. Good food, attention from a friendly approachable chef married with great service albeit a bit european formal at times made this a memorable experience. It was bar seating only with about 9-10 people. My favorite sushi was the mantis shrimp sushi- one of the sweetest shrimps i've ever tasted, the salted Chad, Jack mackerel and of course you had to try the tomago at the end. Omakase was $150 dollars a head and with the 60 dollar 7 wine tasting flight it was a two hour affair. I left the restaurant feeling elated and satisfied. The environment was austere black and white with formal waitstaff who was attentive and friendly. This being a soft opening I am interested in coming back to see if they will be able to ramp up the restaurant while retaining the touch of the warm, charismatic and friendly chef i'm sure everyone will flock to experience.
(5)
Grace P.
Came here a few weeks ago and lucky enough to have reserved seats 5 and 6 at the sushi bar. Amazing experience with beautiful pieces of sushi served to you by a smiling nakazawa himself. Each piece of fish itself was decidedly the highlight with an interesting accent, be it yuzu zest or smoke or fish liver. Nothing seems superfluous, forced or loud. The rice was divine. The entrance way is a bit awkward and can be crowded between services. The service staff at the bar is attentive without being intrusive to the intimate experience. Omakase is $150 per person with $40 extra for sake pairing, which I think is totally worth it. Reservations online basically at the stroke of midnight 30 days before your desired date. Strongly recommend sitting at the sushi bar rather than a table. Already planning my next visit back.
(5)
Joyce T.
I didn't have any expectations when I made reservations. When I got there, I felt under dressed, so be prepared to dress a little fancy... just a smudge. Anyways, the sushi was on point. So fresh, that i felt like I was in Japan. Especially the Uni. OMG, it was the sweetest uni I have ever had. Just thinking about it is making my mouth salivate. Although, its on the pricey side, its for 20 piece sushi and its the freshest it can be... so i think its worth it! Im coming here again with my father for sure! Btw, the service was amaze balls. The people were so sweet and all smiles. If you love sushi, you need to come here.
(5)
Kristina K.
Excellent sushi, great service, WORST hostess ever- we had reservations and I genuinely considered walking out before we were even seated. Truly so rude and unwelcoming we almost thought it was a joke. I never write reviews and I wanted to give 5 stars but at a relatively pricey restaurant with a very difficult reservation process- the last thing you should worry about is a hostess! It's almost inconceivable that such a brief and limited interaction could be so overwhelmingly negative. BUT IT WAS.
(4)
Lil W.
Given the hype surrounding the place, we made a reservation a month in advance for a 5pm seating. We opted for the $150 per person 20 course omakase at the sushi bar and the $40 per person sake pairing (we each had around 6 different ones, served in glasses which I thought was strange). The fish were all very fresh, no soy sauce provided on the side. Each piece is expertly prepared with complimenting condiments and/or brushed with sauce. Chef Nakazawa personally deliver each piece to you and explain the origin of the fish, he was very personable and so was the sake sommelier. At the end of the meal we were just trying to take a picture of Nakazawa in the background prepping and he saw us and came out of the sushi bar and took a picture with us, which was a very nice gesture. What I don't like about the place is that all the waiters are in black tie and hovers over the sushi bar, the bar stool was not comfortable and the place/decor is too bright and feels very rigid, it doesn't seen to resonate with Nakazawa's personality. He probably had zero say in how the restaurant should look and feel. At the end of the day, there are so many other great omakase in the city and you are paying a premium to sit at the sushi bar, please make the place feels warmer, the place just reminds me of a bright laboratory. Alaskan white king salmon Smoked salmon Maine scallop Seared geoduck clam (Washington State) Fluke with yuzu Red barracuda (Tokyo Bay) Sardine (Chiba Japan) Battle fish (Tokyo Bay) Gizzard shad Tiger shrimp (Florida) Blue shrimp (New Caledonia) White yellowtail Smoked skipjack Wild blue fin tuna (Boston) Medium fatty tuna Fatty tuna (Kobe beef from the sea) Tuna handroll Sea urchin (Cali) Salmon roe Sea eel (Japan) Tamago (the famous egg) Yuzu sorbet with pomengranate
(4)
Olga R.
This was one of the most perfect dining experiences I've ever had. I took my boyfriend here for his birthday and we were seated right away despite being early for our reservation like two big, excited losers. We stayed for about two hours and had the omakase, sake pairing, some beer, and an extra order of mackerel. The pace of the meal was perfect and I learned so much from Nakazawa and his translator about the fish he was serving, where it came from, and some stuff about Tokyo (we asked a lot of questions). Watching the sushi come together was just as beautiful and fascinating as it is in Jiro Dreams of Sushi. The sushi itself was outstanding. My boyfriend said it was the best he's had outside of Tokyo. The service was exceptional as well- the waiters were knowledgeable, attentive, and took the time to explain the sake pairings and answer questions. I've had a lot of trouble eating sushi elsewhere since our dinner at Sushi Nakazawa. It was expensive, but you're paying for a truly exceptional experience. Make sure to factor in the thousands of dollars you're going to want to drop to move to Tokyo after your meal.
(5)
Anon 7.
The quality of the sushi is excellent. However, I really don't understand why it's so difficult to get a reservation here. I didn't think this place was good enough to be so difficult to get in at all. All it really is, is good quality sashimi. Nothing more than that.
(3)
Adria m.
Most people will find my rating too low. So here is the breakdown: Ambient: I don't think interior fits the cuisine and the food approach. In addition, there are too many waiters (all males) and I was too distracted by a "flutter" and an endless parade of wanna-be-model waiters. At some point it looked like a bumper car ride in an amusement park. They have about 4-5 hostesses/coat checking stuff members. You get a feeling they are trying way too hard to be the next hottest thing. 2 tables were empty the whole night, hence1 month wait list sounds more like a marketing move. Food: fresh and creative. Very good shari. Each piece made to the standards of the chef hence no Americanized way of soaking your sushi in a soy sauce/wasabi mixture. Well balanced in size, flavors, and textures. Worth the price. Drinks: impressive sake selection. Sake pairing is very reasonably priced. There is no ordering a-la-carte. You have a chance to slightly modify your omakase by letting the staff know of your allergies and preferences. All in all, at the price you can't beat the quality of the fish, but the ambient, omakase and reservation hassle is what will keep me away from coming back any time soon.
(3)
Michael L.
Caveat: Me and the wifey are sushi snobs that have been to michelin sushi restaurants in Tokyo. I really wanted to like this place so instead of comparing to places in tokyo and other parts of japan that we have traveled to we compared to american places and out of those I can think of at least 4 places off the top of my head that are superior. Heres why i DIDNT like this place. First and foremost some of the cuts of fish wasnt even fresh. One of the biggest red flags is that they had to blow torch/sear a piece of chu toro. Another issue I had was that the only uni I had there was from Santa Barbara which was decent but only ranks 3rd amongst the uni that i like. (hokaido #1, new zealand #2). Another red flag is that most of the sake pairings in the premium section werent premium. The price for sake pairing for the sushi omakase is $40, with premium sake at $80. Because I am no noob when it comes to sake, a lot of the pairings were at most Junmai Gingo level, when on their sake menu they have plenty of daiginjo grade. Now they did have 2 that were very nice, one of which was a nama zake (unpasteurized), and another was aged in wood barrels which gave it a brownish tint. They gave pours every 2 sometimes 4 sushi pieces to compliment the pieces, some combinations worked, others did not. The price for the omakase was about $120 per person and included 20 pieces of fish. Out of just the NY restaurants I would recommend sushi yasuda, sushi azabu, and Soto over this place. I will be trying Ichimura at brushstroke at the end of the month but that place will likely be better as well. In summary, those that rate it 5 stars clearly have not had great sushi, and if you have not been spoiled by japan then you may actually thoroughly enjoy it. However there are better options in NYC and I'd recommend you try those places instead.
(3)
Taylor Y.
Food (4.5/5) Decor (4/5) Service (3/5) Value (3/5) I went to Sushi Nakazawa with a group of 4 and sat at a table in the dining room rather than at the bar. The vibe of the restaurant shocked to me. In the past, all sushi restaurants I have been to, including the high end ones, have had a very particular oriental vibe--paper lanterns, lots of bamboo/light wood, etc--and were a bit more relaxed and informal. However, Sushi Nakazawa felt very modernist/contemporary when I walked in with lots of blacks and whites. In fact, the only things that reminded me that this was a sushi restaurant were the sushi chefs behind the bar and the name of the restaurant itself. And that deviation from the "traditional sushi restaurant" bleeds over into the experience of the restaurant as a whole. Service reminded me of what you would get at a French restaurant with coordinated waiters bringing food to the table and small pieces of food sitting in the middle of large white plates. However, I found that while the servers tried to emulate service at Daniel or Jean-Georges, they were only moderately successful and just don't do things with the same fluidity, grace, or attentiveness. Purely from a food perspective, though, Sushi Nakazawa still stands out as some of the best sushi I have had. There is no menu here. They ask for food allergies and then begin to bring you your 20 piece nigiri dinner in 9 courses (2-3 pieces per plate). Most of the pieces are prepared in some manner or another (i.e. not just a piece of raw fish on rice), whether that's smoked, dressed with a sauce, topped with yuzu pepper, or all of the above. I thoroughly enjoyed the preparations and thought that most of them added significantly to the flavor of the fish. There was also clearly a lot of attention given to the preparation of the sushi rice as each grain tasted of perfection. One complaint I have is that the use of wasabi on some of the pieces was very inconsistent, with some of the members of my group tasting it on pieces where I basically couldn't, and me cringing at the mass of wasabi when those same people in my group couldn't taste it at all on theirs. Mostly for this reason, I deducted a 0.5 from the food category as I think this is a bit of an amateur mistake. However, it wasn't so big an issue for me that I couldn't look past it, especially since only a couple pieces were prepared with wasabi at all. The restaurant did a good job accommodating food allergies, replacing pieces that someone in my party couldn't eat with other things that she could. The meal finished off with an option to add pieces a la carte and then a small (lychee) ice cream dessert. I found myself to be surprisingly full after the 20 pieces of sushi (surprising because I expected to be hungry, not because I was super full), even though each individual piece was rather small. However, if you have a larger appetite, you might need to order more pieces a la carte, or, for the budget conscious, visit McDonald's afterwards. Overall, I had a positive experience at Sushi Nakazawa. At $120 for the prix fixe, I thought the price was pretty reasonable and in line with its competitors. I had very high expectations for the restaurant, and they were partially met. I would recommend it to those who have never been and could see myself returning in the future. However, I would call my enthusiasm at the idea of returning moderate, at least for now.
(4)
Sab R.
For my birthday dining splurge the other half and I chose to do the tasting at the sushi bar to watch chef nakazawa and his apprentices prepare and handle the fish. This was the best decision and an incredible experience worth every penny. I have not been able to eat sushi since two months ago when my husband and I had dinner here, as nothing is fresh enough or handled with the respect that chef nakazawa pays to each piece of sushi. I found favorites in fish I never dreamed of enjoying (sheepshead fish, fish liver, fresh raw shrimp and scallops). I thoroughly enjoyed his omelette: it was sweet, texturally velvety, an absolutely deliciously perfect last bite. The sake selection is incredible. The servers are a sharp contrast to the humble, lighthearted, extremely funny nakazawa. I found the servers to be stuffy, uptight, too serious. An establishment can maintain it's exclusivity while still maintaining a warm connection with it's patrons. Most of the people at the sushi bar with us were novice sushi eaters so the pretentious staff was overkill, but we had a good laugh at the curious anxiety of eating something you would never imagine eating. This was a really great experience and I can't wait to come back soon to get a sushi fix!!!
(5)
Nicole D.
After hearing about all the hype we were lucky enough to get a reservation on a Tuesday night. Me and my husband were pleasantly surprised that the decor was not that of the average sushi place. It had beautiful clean lines an fresh modern appeal. Having been fortunate enough to dine at sugabashyi Jiro in my travels to Japan and recalling in my mind the best sushi experience in my life. We couldn't wait to try Sushi Nakazawa to see if the apprentice was anything like his master. As we arrived we where greeted by a very warm attentive staff that made us feel like regulars ( nice touch). As we were seated at the sushi bar Nakazawa son had given us a warm smile and asked if we had any restrictions or allergies. We happily replied with a no and said we are in your hands. Nakazawa noded with a smile and at that point we knew we were in for some fun. Our menu in order. 1. King Salmon (Alaska) 2. Sockeye Salmon (Alaska) 3. Maine Scallop (Maine) 4. Geoduck (Washington State) 5. Abalone (California) 6. Jack Mackerel 7. Baby Gizzard Shad (Japan) 8. Trigger Fish 9. Fluke ( Long Island) 10. Mantis Shrimp (Long Island) my favorite 11. Skip Jack 12. Blue Fin Tuna Lean (Boston) 13. Blue Fin Tuna Medium (Boston) 14. Blue Fin Tuna Fatty O Toro (Boston) 15. Sea Urchin Live ( California) 16. Salmon Roe (Alaska) 17. Sea Eel (Japan) 18. Blue Fin Tuna Hand Roll 19. Famous Egg Custard 20. California Honey Dew Melon After a intense culinary roller coaster that lasted about two hours I finally turned to my husband smirked and said the apprentice has now become a master. It gives me great pleasure to have everyone know that there is no longer a need to travel great distance for sushi . Daisuke Nakazawa has has brought everything he has learned in eleven years at Jiros to New York City . Mr. Jiro Ono should be proud !
(5)
Ken H.
Sushi counter was as good as they say it is. The quality was great, and the consistency from course to course was amazing. Will definitely be back... If I can get the reservations.
(5)
Jenny K.
The best word to describe this place - overrated. I am a huge fan of sushi and have tried some amazing places such as Sushi Yasuda and Sasabune, which remain my top 2 fav. I watched The Jiro documentary, so imagine my excitement when we got a reservation at the sushi bar here. Well the fish was def good, but not worth the price tag. Maybe it also had to do with being at the counter, we saw everything that was going on and it was not a very pleasant scene for me. Don't get me wrong, the chefs are nice, but the hygiene can be better. My stomach started to hurt a bit half way thru the meal. I can understand they could be rushed due to the overwhelming demand, but I think it's more important to maintain a clean environment where raw stuff are being prepared. Anyway long story short, I won't be back.
(3)
Heather W.
I would like to keep this review short and sweet and tell you what I really thought of Sushi Nakazawa. Holy s**t ! It was the most amazing sushi ever ! Hope you can experience it too .
(5)
Sandy L.
Excellent omakase featuring super fresh seafood. Bonus points for the exotic selection including mantis shrimp and geoduck clam! Yuzu pepper and japanese mustard a bit overpowering for my taste, but still enjoyed every bite. Food is great, but the seating at the bar is ridiculous - wobbly leather stools at the bar packed in so tight that you literally need to be pushed in when you take your seat. If your neighbor moves, your entire chair swivels. If you come back from the bathroom, you'll have to ask for another push. The chopsticks are tapered on both ends - even lifelong chopsticks users like myself will find these cumbersome. Minor things - but cheapened the entire experience. I will be taking my $150 to Yasuda
(3)
Max L.
It's been, shall we say, a little while, since I've penned a review here, and Sushi Nakazawa was just the inspiration I needed. In a word: amazing. The fish, the sake, the service, the everything -- few sushi standouts could hope to imagine themselves to be nearly this good, and the ones that would are probably merely kidding themselves. The one pang of regret we felt during our exquisitely executed delight of a meal was when, as we were getting ready for our final course, a neighboring table was getting ready for their first -- they still had it all ahead of them.
(5)
Tian H.
As Mitch from MoFam would say, "Divine!" Have been waiting to try this place since it opened this summer, and it certainly didn't disappoint -- impeccable service (from the awesome maitre d' ALEX!!! to the adorable waiter who discreetly tried to use chopsticks to dig out the paper that held my chopsticks together from where I hid it under my plate.. hahah!) and fantastic omakase, plus ginjo sake on the house! Yes, it's pricy, but Nakazawa deserves at least one try at the coveted bar seats so you can observe the technique and soak it all in (10 patrons, reserved in pairs at max). Nakazawa himself is infectious and adorable, like a little kid who is loving his 3.5th month into being in NYC, and you can tell by his rusty English (while introducing the 7th fish to us, he forgot the name and his facial expression while one of his sous chefs laughed and tried to rescue him was priceless!). It was such a pleasure watching his camaraderie with the rest of his sous chefs. Our omakase fish in order of being served: *Ivory king salmon (Alaska) *Coho salmon, hay-smoked (Alaska) *Live scallop (still jumpin'!), with yuzu pepper and lime (Maine) *Geoduck, seared *Triggerfish topped with its own liver (Long Island) *Fluke with yuzu zest (Long Island) *Beltfish, seared (Tokyo Bay) *Pike mackerel (Hokkaido, Japan) *Mackerel aged 7 days (Kyushu, Japan) *Mantis shrimp (Long Island) *Blue shrimp (New Caledonia) *Hama-toro(!!!!) aka buri, aka wild yellowtail belly (Japan) *Skipjack, hay-smoked (Kyushu, Japan) *Bluefin tun a- maguro, with japanese mustard (Boston) *Bluefin tuna - chutoro (Maryland) *Bluefin tuna - OOTORO(!!!!) aka "Kobe beef" from the sea, said Nakazawa.. haha *Uni (California)-- soo yummy *Ikura of king salmon, cured in house (Alaska) *Anago (Kyushu) *Tuna handroll made with amazing Tokyo Bay seaweed and japanese mustard *Tamago-- 'THE' egg! My fiance and I loved the scallop, beltfish, hama-toro and uni so much that we each got another a-la-carte piece.... No, you probably won't be full, and your bank account will be much lighter than before, but you have to experience this place just once at the bar :) If you appreciate sushi as a sushi purist, you won't be disappointed at the simplicity and freshness with which fish is prepared and served at Nakazawa's restaurant. PS: It appears that the maitre d' is very gracious and if you reserve bar seats with 2 groups of 2 people, they try to accommodate your group of 4 in sitting together.
(5)
Ser Z.
Let's go I have been to most first class sushi places in ny Kanoyama tanoshi jewel 15 yasuda and kura and so on For me the sushi is the main reason I go The service is outstanding and the place is great But Is the sushi better than all others no chance I am a marketing guy I have written 4 books and these guys do a great job of marketing the jiro apprentice. Kudos For quality and diversity of Fish. They don't even come close to kuruma even if uezo San is not as charming as mr nakazawa. The fish is way better And nobu San at kanoyama will give you fish and rice that is superior and .......half the price. Tri to eat at 15 east. Masa to is charming and he serves great fish and great sake Nakazawa is great. But at 150 dollars for the omakase all sushi no rolls no nothing else it's pricey Worth going but not worth going back
(4)
Albert L.
If I could give this place 0 stars, I would. They make you put a credit card on file in case you don't show up for your reservation, which I understand. But, even though my girlfriend and I showed up for the reservation and checked in, we were apparently marked as a no-show. I did take some pictures of the food while I was in there, and left. The food was good, but to be honest, I think the hype far exceeds the actual experience and food. There is much better value available both at this price point and at this quality. Putting aside the food, however, the maitre d working that particular night either failed to mark that I had checked in, or inadvertently marked someone else having checked in. Whatever the mix-up, I was subsequently charged $240 for a no-show that... didn't happen. Unfortunately, I paid in cash and threw the receipt away, not expecting to be charged for a no-show when I was at the restaurant. Of course, upon calling, they wanted some sort of proof that I was at the restaurant and the only proof I have are time-stamped text messages I sent out with pictures of the food. The person I spoke with is going to speak with management, but until this is resolved and until they rescind the erroneous charge, I will have paid double for a meal that neither my girlfriend nor I thought was worth even half the cost.
(1)
M. T.
I ate here when they first opened. I would never go back. It was a quiet night and we sat in the back of the restaurant. At a table next to us, two men, a woman with a baby sat down. They proceeded to eat takeout burgers and fries and chat loudly. It was bizarre to be sitting in this refined space and have our neighbors treat it like a sports bar. I asked our server about it, who blushed and became embarrassed. Turns out one of the men is the owner. Our bill for this experience was over $300. No thanks.
(1)
Charles H.
I am very grateful that the owner, Alessandro Borgognone, brought Nakasawasan to NYC. I am not happy that he is a marketing genius. Making a reservation here is quite a challenge. I feel fortunate I finally got a chance to try Nakasawa's style of sushi. Bear in mind, that my expectations were high and I am a self-proclaimed sushi snob. It is clear he is very dedicated to properly sourcing his food. He informed me he only uses wild fish vs farm raised ones. Sushi Yasuda actually uses farm raised salmon. If you can't tell the taste difference, you can easily distinguish the two from the color. Farm raised salmon are fed with food infused with a red dye to give their flesh a brighter color. Even with the dye, wild salmon still has a brighter color. Nakasawa not only takes great care with the fish but he also pay attention to other factors that are important to the sushi experience. The rice and seaweed he uses is phenomenal. Nakasawa's version of spicy tuna roll is bursting with flavor. Nakasawa is semi-fluent in English. He is a very amicable conversationalist who is always informing the counter patrons the next dish. At one point, he used his tablet to show us the next fish that is being served. He also has a funny sense of humor. It makes the entire experience much more enjoyable. I did enjoy the smokiness of the bonito but thought it was a little overpowering. When he made the live shrimp sushi, I was surprised when he threw out the head part. I would have loved it if he deep fried it. This is my top sushi restaurant in NYC now. As long as I can get a reservation, I will be going there often. If you have a reservation and need to cancel, contact me and I'll take it but only at the counter. I will not do table service.
(5)
Ger P.
Anticipation hyped to such heights set my bar a little too high that I suppose its hardly Nakazawa's fault I came away somewhat disappointed. The ambiance is quite pleasing and the service friendly and helpful. My date and I were seated close but not at the bar which suited my appreciation for the "entertainment" that this experience partially represents. The sushi came in quick succession (as we finished one plate of 2 - 3 pieces, the next soon followed). While quite good, it didn't leave me with the sort of lasting impression I'd hoped from such fanatical reviews. An enjoyable experience overall, but before long I'd be left wondering whether the meal was worth the arduous reservations or the hefty cost..
(3)
Perry S.
Literally the combination of fish and warm sushi rice will melt in your mouth. We get the chef's freshest selections (excluding oysters) as well as extra helpings of sashimi yellowfin. Worth every penny and be sure to get the crab roll which has no equal comparison that I have found.
(5)
NY T.
We dined in the back area--definitely will hold out for the sushi bar next time to amp up the already amazing experience. Get the 17oz lager--for $12 it matched perfectly with the 20 course lineup. The ambiance was relaxed and service was excellent without being stuffy nor pretentious. Will return with my husband next time and sit at the bar for the ultimate experience.
(5)
Julie K.
The food, ambiance, and waitstaff were 5 stars all the way. Fantastic sushi! The sake recommended was incredible. One problem was the hostess in the black/white tweed-ish jacket (maybe non-asian). She gets zero stars. I arrived happy and excited to celebrate my anniversary, but upon entry, for some unknown reason, she snapped at me when I kindly pointed out that my husband was already seated and was waving at me. I wasn't late for the reservation. She didn't even look up at me and with a VERY rude and brash tone of voice, told me that she was busy doing something else on the computer. I waited patiently thinking she would re-group, lookup, and at least fake a smile. Then, again, without looking at me, asked me for my last name as if there were 500 hundred people in the dining area and that she couldn't be bothered. He was seated at a 2-person table in clear view of the host. She walked me to the table as if I was bothering her. I couldn't believe how incredibly rude she was...it was actually kind of shocking. I brushed it off, but then decided to tell the captain at the end. She was extremely apologetic...but I felt bad that the captain was apologizing for the hostess' lack of professionalism. The waitstaff was incredible...professional, pleasant, and very knowledgeable. When we left, all was well, since I didn't have to see her face again. The other (second) hostess (maybe asian) in the black jacket gave us a friendly goodbye. So, I write this long explanation for whoever is in charge of the front of the restaurant.
(5)
Oscar A.
Chef Nakazawa was a delight to meet. His omakase was legitimately the best sushi I've had. Every piece had so much flavor and chef explains everything to you and even cracks jokes. Love this place
(5)
John K.
Fell into the hype after watching Jiro and luckily, I made a reservation before it went to the online-only process. Somehow I convinced the manager to move my late-January reservation to Valentines Day, so I definitely earned points with the lady! On to the food... I'll admit my sushi-eating knowledge and history isn't very deep, but then again the same applies for most New Yorkers. With that said, Sushi Nakazawa was an eating experience. I'm a fast eater, but I actually spent the time to overanalyze and overdissect each piece, and it was fun to do. There was definitely a rhythm to the order, and I must say almost everything I ate that night took my tastebuds by surprise. Even the Ikura was less briny then what i'm used to, and it was amazing. There were, however, a few things I did not enjoy (none are food-related). The dining area gets really loud, and there are far too many staff walking around. It distracts from the food. Anyway, i'm sure there are Omasake spots in New York that rival or surpass Nakazawa, but I do not regret paying extra for a seat. If anything, it has opened my eyes to this higher tier of sushi, and i'm sure the lesser-known sushi masters are enjoying the added attention to the genre.
(5)
H K.
Being Japanese and having lived in NY for few years now, I'm surprised how high the rating of this place is. The quality of the fish was not at all good and the place seems to attract less sophisticated crowds compared to other good sushi places in New York. It's loud and not authentic. Not to mention it doesnt come close to Jiro's sushi in Tokyo or other similarily priced sushi places in New York.
(1)
Kelly R.
For a truly amazing sushi experience, visit Sushi Nakazawa and sit at the sushi bar. We had about 22 pieces of fish, which ranged from delicious to absolutely mind boggling amazing. Chef Nakazawa was quite charming and photogenic. The service was impeccable. Go for the premium sake pairing - you will have some incredibly unique sakes. Overall, I loved the experience and am very pleased. They made my boyfriend's 30th birthday truly memorable.
(5)
Stephen M.
If you didn't think the Omakase was outstanding, there's no hope for you.
(5)
Jennifer C.
Really amazing sushi place. My bf and I went for the sushi and sake pairing. It was the best sushi ever. I really liked the scorched fatty blue fin tuna and the smoked tuna. The octopus and shrimp sushi were amazing too! I got drunk from the sake pairing, so I would recommend a glass or two if you are light weight :) Ambiance and all was very simple and the wait staff was really generous.
(5)
Robert T.
Let's just keep this simple, people. If you can get a reservation at the sushi bar-GO. Once you've filled your belly up make the wise decision to get extra pieces of Uni and sliced kobe beef to finish off the night.
(5)
Lei D.
This is one of those "shut up and take my money" experience. After we read that Chef Nakazawa is opening a restaurant in New York, being fans of "Jiro's Dream of Sushi" and helpless foodies, we planned a trip to New York (naturally). After couple of nights trials, we finally got a reservation on Sep 5th. Because it's a Saturday, we weren't expecting Chef Nakazawa to be there. You can imagine how gladly surprised we were when he showed up! The whole experience at the restaurant was phenomenon. Watching the chefs prepare is so entertaining. I would definitely recommend seating at the sushi bar. It's so wonderful to see how they meticulously prepare the food with surgeon-like precision, from rolling the rice to slicing the fish. It's a feast for the eyes. And then it comes the feast for my belly :D It's safe to say this is the best sushi I've ever had and somehow paying $150 for the meal doesn't seem excessive at all. Perfect texture, perfect seasoning, perfect freshness. And unlike most of the tasting menu dinner I had, this one definitely fills you up. We've gone through 10+ sushis and the meal finishes with hot tea and dessert. What's great is also, at the end, if you have room for more, you can order more, unlike most tasting menu meals. Chef Nakazawa was great too. He's very personable and super nice. He always tried to keep everyone entertained and frequently stops for our pictures. Since I live in Midwest, I probably won't be able to make it back any time soon. But I definitely recommend sushi fans to give it a try. It's really a once in a lifetime experience and I'm sure you won't regret it.
(5)
Jennifer T.
Ok, so here's a list of the sushi we had: 1. ivory king salmon 2. smoked salmon 3. scallop with sake sauce 4. big fin reef squid 5. japanese floudner 6. stoneyhead fish 7. snapper with yuzu zest 8. pickled mackerel 9. samma mackerel with ginger on top 10. tiger shrimp 11. snow crab innards 12. wild yellowtail 13. bonito 14. tuna cut lean 15. medium fatty tuna 16. fatty tuna 17. sea urchin 18. salmon roe 19. toro hand roll 20. sea eel. I must say the ones I really enjoyed the most were #6, #8, #12, and #15. They also had an omelet at the egg which was similiar to a spongecake. The yuzu sorbet for dessert was delicious!!!!!!!!!! Better than any Italian lemon ice I've tasted haha. We were priviledged enough to score seats at the bar and enjoy the omakaze. Everything was prepped with deliberate, careful handwork. It was great to watch the chef in action. It was like a dinner and show. haha. It was funny to have the hostess come over and translate for him during the explanation of the sushi since his accent was quite strong. Regardless, the sushi chef was completely adorable!! Gave him an applause at the end of the meal. Overall, Sushi Nakasawa is a nice establishment with good food and service. Can't say I'd want to sit at the bar again but I'll like to see how the dining room looks like and try some other menu items.
(4)
Shari B.
This was an amazing dining experience. From the very first bite, it was a taste of fresh sushi heaven. We loved hearing the descriptions of each piece and made sure to savior it all. The highlights were the ika (squid) as well as the uni from Santa Barbara in both sushi and handroll form. If I could afford it, I'd visit this restaurant every time I came to the city.
(5)
Mark S.
So much has been written and photographed about Jiro's apprentice-turned master that I can hardly add much other than photographs of the many, many courses of absolutely top-grade fish, and echo the recommendation to get the $45 pairing (which seems to be at least 60% off what you would pay if you ordered the 6 glasses from the "by the glass" menu - and let's face it, not many of us know enough about sake to order it intelligibly "by the glass"). I was fortunate to dine at the one 2-top spot at the window, allowing me to be "sitting at the bar" without actually sitting at the bar (could still see the show, but at the $120pp price, not the $150pp that bar seats cost). Service is off-the chart. Hot towels, thorough explanations... I commented on the sake and how to buy it to have at home, and I was presented with a listing of exactly what we'd received (which is how I calculated the value in the pairing). Even with the "discount" for not sitting at the bar, and getting the sake pairing, dinner for 2 still ran over $400, so it's not an experience for the "faint of wallet", but it's cheaper than a flight to Japan (less even than Naoe in my current hometown Miami), so it was a justifiable splurge.
(5)
Andrew C.
**Disclaimer: I sat in the dining room, not at the sushi bar, so your experience may differ. I am by no means a sushi connoisseur. I do enjoy delicious (and filling) omakase. I love the fresh fish, melt in your mouth, "omg what did I just eat again -- that was delicious!" feeling. This place gives you most of that. Everything about the fish, the ambiance, and the waitstaff was solid. You get a solid 20ish pieces of fish at the reasonable price of ~$125 (again, dining room price). However, you lose out on the experience of chatting up the sushi chefs, learning their story, and watching them just create individual pieces of art. So, why not the 5 star rating? The sushi rice. I would have to say that at least a quarter of my nigiri pieces had rice that just flat out crumbled as it was being picked up. P.S. I know how to use chopsticks. I know it sounds minor and somewhat pretentious, but I feel that it should be an expectation that the sushi rice be packed together to avoid said crumbling. I'm able to overlook all of that, though, and say this is one of my favorites in the US. If you can secure a reservation, it's worth going to!
(4)
Christine Y.
Okay I started this review literally 2 years ago and have put off finishing it because, what can I say to express just how life changing Sushi Nakazawa was? This was probably THE best meal I've had in my life. I still dream of it 2 years later. Honestly, Michelin has lost its credibility in my book by not giving Nakazawa a star... Incredible service, incredible sushi, incredible chef. Make sure you get a seat at the bar. I'm not going to detail every piece of fish in the omakase here because tons of people have already done so.. Every sushi lover must eat here once in their life. I didn't even like raw fish until I came to Nakazawa (yes, unfortunately, I was one of those people who only order rolls), but now I'm ALL THINGS SUSHI OBSESSED! And it's all thanks to Chef Nakazawa!! Also, to make the most of the experience, watch Jiro dreams of sushi before you go to fully appreciate the beauty of the fish & the amount of effort that goes into the 20 perfect pieces of nigiri. They actually gave us free copies of the DVD when I went for dinner because apparently the movie studio kept sending them shipments! Someone jokingly(half serious though) asked Nakazawa to sign our DVDs, but he declined because he said the movie was honoring his master, not him. :') The price is definitely a splurge, but I will for sure be back!!!
(5)
Tiffany E.
I feel like everything good to say about this place has already been said so this review shouldn't be a long one. I somehow got a last minute reservation for the bar at this place on a Saturday. I agree with the other Yelp reviews here--if you're gonna try this restaurant out, pay the extra 30 to sit at the bar. The feel is completely different and it's just a YOLO thing to do you know? Also, so much more personable because you get to interact with the actual chefs. And you get to watch the art of how sushi is cut and there's even a portion where they put a live shrimp on the table!! Just do it and you won't regret it :) Also, as a personal tip, watch a bit of Jiro Dreams of Sushi before going here just to get a sense of this profession because it'll help you appreciate the entire experience a bit more. THE AMADAI. I would go back just for that. It's a pretty uncommon fish and is only served at high end restaurants or for special occasions. I see why. Flavored perfectly and just so yummy!! I'll never eat sushi the same way again. The scallop and basically everything else were freaking amazing. Must try.
(5)
Avi G.
This was more than just a sushi dinner. This was a show. We booked this 30 days in advance, and it was definitely worth it. The ingredients were SO fresh. You could tell because 2 of the dishes (prawns and Scallops) were alive about 2 minutes before being consumed. Like I said it also serves as a show, besides dinner. It was definitely very pricey, and there is not a very high chance of us returning. For 2 people at the bar omakase, and 1 Sake pairing it came to over $400. There are some incredible omakase out there for significantly less. Glad we went for the experience, now we just need to to go Japan to try Jiro. Oh yeh and Nakazawa wasn't there that night. He was supposed to be, but I guess everyone needs a vacation eventually.
(5)
Caroline K.
Since I've unintentionally made it a personal crusade of mine to try every high-end sushi establishment in the city, Nakazawa has been on my radar for awhile. The whole making reservations 30 days in advance is a pain in the ass. But somehow, by some hand of divine intervention, we were able to swiftly click through the website at the stroke of midnight and secure sushi bar seating for 4 people. I still don't know how that happened. Seeing the man in person was akin to meeting a celebrity in the flesh. He's everything everyone has described in their reviews. We both agreed that the line at Shiro's was way too long. He laughed when he asked me how the food was and I answered him in Japanese. The sushi, of course, was delicious and amazing and everything you could hope for (the live scallop and the three types of toro! Swooooon), but we felt the rice fell apart a little too quickly and the experience was lacking in terms of hospitality. Don't get me wrong, service was nothing short of flawless (the server who gently nudged my glass to see if there was any sake left is a beaaautiful example of subtlety), but we felt that Nakazawa was so centralized, so busy that he had little to no time to grace us with his playful and attentive presence we were looking forward to. We also decided to go with the sake pairing because you only live once. It's worth it. It was also my first time drinking unfiltered sake, which was pretty interesting. My favorite was the last one, with notes of peach and tangerine. And the decor of the restaurant was by far my favorite of all of the sushi restaurants I've been to. So minimalist, so simple, yet so classy and elegant. My kind of joint.
(4)
Lucille L.
I was afraid that this place would not live up to its hype, especially after watching Jiro Dreams of Sushi 4 times. Many of the other reviews pretty much summed it up, so I'll keep this as short as I can: Memorable dining experience. #sushilove Shokunin Daisuke Nakazawa, your 21 course extravaganza is a story of love to me. When I started, the pieces were intriguing and delicate, with flavors of citrus and clean pure fish. The spot prawn with caviar was breathtaking. The tuna progression was good but I would've rather had the otoro not torched. The scallop yuzu pepper hand roll was amazing-- I had to order an extra piece of this. As the courses progressed, the flavors became more and more intense until the very beautiful finale with the best piece of anago sea eel I have ever tasted in my life-- it literally brought tears to my eyes. I was in love. And of course, your famous tamago sweet egg that tasted like cake. By the end, I didn't want it to be over. Even the yuzu sorbet lit up my taste buds like no other sorbet has done. Get the sake pairing-- it will not disappoint. The sake progresses in thickness and intensity just as the sushi did. Try a few extra pieces when they ask you-- the freshest finds of the day were the best. The pink sea urchin from Japan that was available the day I went (a different uni from the one served in the 20 sushi pieces) was the most splendid piece of uni I have ever eaten. Pure buttery deliciousness. I felt like it was a treasure I wish I could savor forever. Thanks to the bf for bringing me here. I would definitely want to come back. I'm still thinking about that amazing piece of anago and the pink uni from japan that day.
(5)
Jae Z.
The feel of the restaurant is like going to a store set up to sell luxury goods only to find out it's stocked with Coach bags. To wit: girl next to me who sat her foot on her chair while sipping her wine with a pinky up. Her foot which was adorned with a shoe attached to a dirty one inch wedge. Nakazawa is great for those who enjoyed Jiro and came here for blind worship in a temple where a supposed prophet had been and to be humored into thinking they're something of a sushi pro (ex. A: guy next to us who asked his date if she kept the sushi in her mouth for awhile. If you don't have faith in your date's ability to eat to your liking maybe don't waste a reservation on her.) For an omakase service, it leaves much to be desired. The gringos in suits feels like a desperate attempt to compensate for the fact that there is only one chef serving 10? 12? People "omakase" style AT the bar. Note that you pay a $25 premium to be seated at the bar. Only the premium isn't for a perfectly paced omakase service to ensure peak enjoyment of the fish. As many others have said, the sous chefs are busy slicing the fish into ready to use pieces for the one chef to then make six nigiris at a time to be handed out in turn at once. Instead, the $25 is for a show (the chef served my scallop piece and proceeded to poke at it to show that it was alive. Contrast that to other times I've had live shellfish at sushi and I just saw that it was alive because my chef was right in front of me instead of being 3 seats away. I'm sure Jiro is somewhere shedding a tear while Nakazawa is home counting the money from this scam) and to interact with the chef which, during our meal, turned into grown adults trying to outcute themselves for attention from the single chef servicing everyone including those of us there for omakase. Don't get me wrong, I enjoy speaking with sushi chefs when there is one to a couple because that would be a reasonable dining experience and a sensible human interaction, but this was just an absurd scenario. As for the sushi, there were very few outstanding pieces including the uni, the mackerel, and the tuna trio. But the rest were fairly mediocre or failures. For the first ten pieces or so I couldn't taste the fish because of the rice or the seasoning. The rice was too vinegary for most of the lighter, more delicate fishes. The hay smoked fishes were not enjoyable. I'm not sure why two separate fishes needed the same treatment when the smoke was so heavy that you mostly only taste the smoke and twice at that. Many of the starter pieces were overwhelmingly dominated by ponzu and yuzu sauces. Other pieces were ruined by too much salt. The uni pieces I had were great but also way too cold - could've been way better. All in all, a disappointment to learn that I just overpaid for a bad "celebrity" restaurant.
(2)
Mary D.
Damn you Chef Nakazawa, I can't enjoy mediocre sushi rolls after tasting your sushi. This was the best sushi I've had in MY LIFE. The wonderful pre-fix menu offers a variety of 20 different sushi pieces ranging from delectable fatty tuna to his world famous tamago. I had the opportunity to sit at the front table where Chef Nakazawa personally plates each piece of sushi to your plate with his team. Let me tell you... the dining experience was amazing! The staff was so professional and knowledgable. Chef Nakazawa is very a humble, charming, and funny man. He explained each serving like an expert and you can tell he is passionate about what he does. Don't be afraid to eat the sushi with your hands here, it's kinda expected. Save your $$ and try to eat here at least once in your life because it is truly a life changing experience for sushi and seafood lovers.
(5)
Jasmine X.
Amazing. Given that this is a restaurant with a Jiro apprentice, SO and I were dying to try this place out. We were able to make reservations a few weeks early in the dining room for a prime 6:30 Saturday night dinner spot. Sushi Nakazawa has an extremely humbling exterior. It's located on a small street right off of bustling 7th Avenue. When we walked up to the door, I literally thought we were going into some Greenwich Village house. When you open the door, the smell of fish hits you pretty quickly -- but it's a a pretty delicious smell that just excites you for the meal yet to come. It's a 20-piece omakase dinner with options for sake and wine pairings. We opted to just have tea and water with our meal though. I guess there's no point in really going into every single fish, but highlights for me were definitely the salmon pieces, the burned otoro that melted in my mouth, and the akami. SO really loved the scallop. Overall, honestly, every single piece of fish was made to perfection. Each ball of rice is rolled tightly with a piece of fish nestled on top. When they start off the meal, a woman brings over a tray that shows you all the house-made flavorings they use to flavor the fish -- from homemade soy sauces to ponzu sauces to shiso leaves, and yuzu, they use a ton of natural flavoring to help accentuate and bring out the flavors of the fish. The meal ends with the tamago which is what made the chef famous (lol watch Jiro Dreams of Sushi) and a sorbet for a light finish. I left filling pretty full even though it doesn't sound like it's a ton of food, you are still putting about 20 little balls of rice in your belly. Each fish was amazing in how it was able to stand on its own flavor. I don't think I've ever had sushi quite as refined and delicious as it was here. Final price was $120/person for the dining room which is not at all absurd given the quality of fish that you're having. I've definitely paid about the same price for other omakases in the city, but I can easily attest that this is the best sushi I've ever had. tldr; worth every penny. some of the best sushi you'll probably have in your life
(5)
Linbo Z.
The chair was dirty. Waiters were not polite and not well trained. Reservation system was terrible. Sushi were amazing.
(4)
Cho P.
It makes me sad that people think this is good sushi. The rice was oversalted, overwhelming the flavors of the delicate fish. The uni tasted as if it had been washed with ammonia. I came here after reading rave reviews, but was sorely disappointed. New York sushi still has a long way to go to catch up to sushi you can find in Asia.
(3)
Ana C.
I managed to make a reservation at the Sushi Bar after many attempts and here are a few tips for snagging a coveted sushi bar spot: - Don't use a wireless device, use a cable-connected computer - Login to Opentable and have your credit card information ready before reservations open at 12am EST - Aim for a weekday reservation at 5pm - Reservations for the Sushi Bar can only be made for 2 people This meal is worth all that effort - it is the BEST sushi I have ever tasted and one of the best meal I have ever eaten! (And I've been to 3 Michelin star restaurants) Sushi Nakazawa deserves to be in the top 50 best restaurants list because it was an incredible experience. Food: 5/5 We had a 20 piece omakase and the seafood is so fresh, some of them were still moving! I could not resist poking the scallops and watching it move in response - who said only children play with their food? ;) Everything is prepared very simply and you can actually taste the fish - nothing hiding it, just pure delicious fish. Some pieces melted like butter in my mouth, others had a bit more chew but each piece was heaven. For the shrimp sushi, he waved the live shrimp in front of us (one tried to escape) and prepared it right in front of us. One of the advantages of sitting at the bar is that you can see the sushi being assembled in front of you and it was like an orchestra with Chef Nakazawa as the conductor. It was one of the most beautiful things I have ever seen... Service: 5/5 I admit that the wait staff in their black suits made me feel like either I was dining with the President or there were aliens and any moment, the MIB would erase my memory. However, they were very attentive and we did receive excellent service. I was amazed at how quickly information passes from the wait staff to the chef. It was definitely very efficient and professional, but also impersonal. Perhaps it is to create a contrast because we really felt a connection with Nakazawa-san and enjoyed our meal because of it. He even noticed that my husband was a lefty and placed the sushi pieces accordingly. Atmosphere: 5/5 The decor is very chic and on the outside, you would have never known that the best sushi was hidden here. If you can, I highly recommend sitting at the sushi bar because I think that is what made this experience so amazing. You watch the food being prepared in front of you and you can marvel at the skill and craft that goes into each piece you eat. Despite the chicness and formality of the waitstaff, Chef Nakazawa is a really funny guy, making jokes, chatting with each customer, even encouraging us to play with our food. Value: 5/5 This is an expensive meal at $150 (before tax & gratuity) and if you are a big eater, you might have to order additional pieces. However, I would go back again in a heartbeat.
(5)
Maggie C.
After seeing Jiro Dreams of Sushi, and finding out about Nakazawa's restaurant in NYC, I knew that this was the dinner that I wanted to experience during the one night that I was going to be in the city. I made my reservation one month ahead of time; sadly, there were no bar seats available, so we had to settle for the dining room. The dining experience was fabulous: sushi pieces were explained to us throughly, and the wait staff were amazing. We were served a 20 piece omakase, with the majority pieces as nigiri. We also received one hand roll, and Nakazawa's infamous egg custard. Matcha tea and a lychee gelato was served at the end. All pieces were delicious, and very individualized seasoned, based off of the fish. This was the best dining experience I have had. It was wonderful to be able to sit down and assess and appreciate each piece with its simplistic presentation. Quite pricy, but totally worth it.
(5)
Nicolas N.
This restaurant embodies Japan - humble and simple, yet authentic and masterful in their sushi and service. Gotta love the hand-grated fresh wasabi! Despite the creative sushi and flare of Morimoto, I rank this place higher for the ambiance, service and sushi. It gets to the heart of omakase. I prefer this place over either Morimoto and Sushi of Gari. Ambiance: If not for the restaurant sign and friendly smiles of Asian faces, we would not have thought that this is a sushi restaurant. Despite the simple furniture and limited decor, there is still an intimate feel about this place. Service: Engaging, knowledgeable staff. Service was superb. Drinks: Expensive drink selection to go with the expensive meal. The complimentary sake was astounding! Value: This is tough for me to rate since I expected to spend a large sum of money. The prices are also set depending on where you dine in the restaurant. We dined in the dining room which is cheaper than the bar. Good, fresh fish is good sushi (to me), no matter what the price. This place is good value if you are ready to splurge, and like us, dined here for the experience and because of the documentary. Sushi: The sushi was good but not omg amazing, to-die-for sushi. I love uni and they served the sweetest uni (sea urchin) ever. The rice texture is different (firmer) from many sushi restaurants across the country. Go here if you like raw fish, don't mind spending a lot for 15-20 pieces of sushi, and appreciate excellent service.
(4)
Ellin C.
Where to begin... Sushi Nakazawa was one of the most amazing sushi experiences I've ever had! The staff were all very professional, and Nakazawa himself was funny, engaging and even came over to take photos with us in the Dining Room upon request. There were 21 pieces of sushi, and the attention to detail, garnishes and seasonings were what made each piece stand out. The top standouts were: -- Hotate nigiri: tender, sweet scallop -- Chu-toro: melt in your mouth goodness -- Sweet shrimp amebi: sweet and soft -- Tamago: tasted like a dessert, delicious and satisfying Also really liked the yuzu sorbet as a palate cleansing dessert at the end. I've had Kusakabe before in SF, but prefer Nakazawa.
(5)
Mika S.
I've been in many Japanese restaurant in New York and Tokyo . This is the best sushi place ever !! We ordered chef's omakase and sake pairing . They gave us 6 different type of sake . And 20 pieces of sushi . Each peace are so small but super tasty . It's quite full . The rice is perfect softness . Also all of the fishes are perfect texture !! Sake and sushi taste not killing each other . All things perfect balance !! Chef Mr,nakazawa is very friendly and sophisticated motion . Next time I'll try to get reservation at front of the sushi bar !
(5)
Ann P.
Hands down, one of the best sushi joints I've visited. The wasabi is hand grated, if that tells you anything. I'm a sushi snob and was not disappointed by any of the dishes here. Omakase all the way here - yes, it's pricey. No, you won't regret it. Pros: - intimate space - amazing attention to detail - sushi goes without saying - extensive wine and sake list - multitude of soy sauce options. Very interesting to distinguish between the variations. Cons: - priceeyyyy. But very worth it. Verdict: - come here for an apex experience of sushi. Omakase only. Order the Mersault.
(5)
Nancy Y.
I had been looking forward to a meal at Nakazawa for almost as long as it's been in New York. So when a friend was able to snag a table for 3 on a weeknight, I couldn't say no. We were seated in the dining room, at a table which was perceivably the farthest possible from the sushi bar. Nonetheless, I was excited. On come the suit jacket wearing servers bearing water and brief instructions, and then a woman who presented us with the sauces and ingredients that were accompaniments to our sushi that night. Ok cool. Then the sushi arrives, plated 2 pieces at a time. They were tiny! I know that Jiro has suggested that due to the longer time it takes for women to finish their food, he tends to make their pieces a bit smaller so that each member of the party (male and female) can finish at the same time. Blah, they were really disappointingly small. Size aside, there were inconsistencies between the sushi the three of us tasted. Some pieces were reported to be super salty, some chewy, and others not so much. I was personally not a fan of some of the ponzu, yuzu, and specialty soy sauces used. Nonetheless, the quality of the fish was good overall. But this was just not as amazing as I had hoped it would be. There was also something out of place about the overly professional, yet mildly unfriendly servers in the dining room. I have been told that the experience at the bar is entirely different and immensely better. But to me, there should not be so much disparity in what's served to diners sitting in different parts of a single restaurant - and certainly not for a restaurant of this reputation. Nakazawa was nice enough to come to our table for a photo at the end of our meal. And while I did enjoy myself, I will not be returning.
(3)
Heidi C.
By chance I was on open table checking restaurants and got a reservation that's 3 days later! It was a bar seating for 2 for 5pm on a Sunday, I thought was pretty amazing considering I've been trying for over a year (for when I actually remember to check at midnight which wasn't that often. I always think if I get the booking then great. If I don't then no big deal. ) We arrived on time, we were the first so got the best seats at the bar. I believe they seat by first come first seat so it's best to arrive not just on time but slightly earlier. Upon arrival the waitstaff seemed quite intimidating all in black suits...all very tall (in my mind I had expected more of a Japanese-style service team). They were of course very professional and service impeccable. We order $45 regular sake pairing as well as the premium sake pairing $80. Both were great. I was intrigued by the sake & wine pairing but that was even more expensive. I highly recommend the sake pairing. Food was great. Obviously fresh and all but I wouldn't say it was amazing. I have had many omakase in Japan and Taipei and at this price$150/person it would have been amazing. Additionally we ordered a la carte the bofun uni $15/pc and Japanese beef $15/pc. So between 2 of us that's additional $60. Loved the Spanish mackerel flights and tuna flights. We were seated in front of the one chef that was serving us. There were 5 chefs, some of them doing prep and some preparing the dining room orders. Only 1 chef serving the bar (total 10ppl). Personally I thought it was quite crowded and awkward with all the chefs in front of you but only 1 serving and mingling with the guests. Nonetheless it was quite entertaining. So, It was nice to try...for the experience...but I wouldn't go out of the way to wait for a booking at midnight. I think the spirit of omakase at the bar should be a personal connection with the food and the chef, here however it feels very "commercialized" and almost all SOP and too mechanical.
(3)
Ju L.
Sushi was delicious and made to perfection. Chef was entertaining and very meticulous. The staff were very courteous and nice. Everything from the presentation to the timing of the tasting in addition to the sake tasting was amazing!!!!!! The timing of each piece gives the customer time to chew! and taste their food. I find that a lot of people just chew about 3 times and swallow. I don't believe that's a true eating experience. Anywho... besides my critique on how people should eat (:P), I think this is a must try! Especially those a fan of jiro's documentary/ jiro's sushi. Chef Nakazawa is different from Jiro though. He has catered to the american taste buds and has molded fabulous mysteries for you. Honestly, I am not a big fan of something plain and simple. I am not paying for plain and simple. I'm paying for an experience that is exotic, different, refreshing, and interesting. I'm am a huge food lover if you have not been able to decipher from above and sushi nakazawa provided me with the best and freshest tasting sushi i've ever had. I'm not a fan of wine, liquour, sake, soju... I've tried them all and the best I've ever had (catered to my taste) was my friend's ghetto sangria. But when I came here, I had one of the best sake's ever! Sadly I did not get the name of it. It had a hint of bl For those of you interested in Sushi Nakazawa, book a month in advance and be ready to click really fast if you have a specific date in mind. 12am midnight! but start clicking on the booking button as soon as 11:55pm. My boyfriend and I tried for about 2 weeks and were finally able to get a spot. Be prepared or maybe wait for spots to open up. Some people end up cancelling.
(5)
Peter D.
Like many who end up here, I got the urge to try this place after watching Jiro Dreams of Sushi. After trying a couple times to make reservations, I finally got lucky and was able to land an 8p Saturday night reservation though only in the dining room. After calling a few times to see if bar seats were available I lucked out and was able to secure two seats at the bar- highly recommend this experience of the dining room which while it looked nice, just seemed a little standard to me. The omakase was amazing and highly recommend the sake pairing. I won't bore you with a play-by-play on each piece of sushi but to put things in context, I ended up ordering an additional three pieces at $15 a pop and wasn't even hungry. It was just that good. So net, highly recommend trying this out for a nice occasion. And if you do, spend the extra $ to sit at the bar, you won't regret it.
(5)
James M.
Thanks to a special someone (you know who you are!), I had the pleasure of dining here over the summer. Don't ask me how I got a reservation, because, until this day, I still don't know. We honestly just got lucky with Open Table. Apparently, very, very lucky... We got the Omakase, of course, and it was really, really good, but not mind-blowing. Most of the pieces were exceptionally fresh, especially the live shrimp! The tamago was good, but it didn't rock my world. Unfortunately, the bar was set way too high for this particular piece. Thanks to 'Hiro Dreams of Sushi', anyone that dines here is naturally going to have super high, orgasmic-like expectations. Now, will those expectations be met by all in a city like NYC? Probably not, but I'm sure most, if not all, will have a fabulous dining experience, nonetheless. Unfortunately, I probably won't be back, as it's near impossible to get another reservation. Plus, there are plenty of other NYC Omakases on my never ending list. I really wanted to try Ushiwakamaru, but I heard they closed down and they're supposedly going to return this spring as a sake bar? SMH...
(4)
Susan L.
Yo. I know Imma be tarred and feathered for leaving three stars but I really was just not feeling it. No shade on the staff, who were EXCELLENT. I know it's an omakase and that you're not supposed to be stuffed or whatever but it was still...unsatisfying? and this may or may not have to do with the price so my expectations are a bit misaligned? There were some really memorable parts of the meal; the uni was the BEST I've ever tasted, some pieces here and there were really WOW, and the tamago tastes like poundcake (beautiful egg transfiguration, unffff). The food is great, the experience of the omakase - which is what *I think* people really love and what makes a meal special - just didn't quite hit the mark.
(3)
adam m.
Sitting at sushi bar served by chef Nakazawa is one of the most amazing moment in my sushi experience. I don't remember each fish name he served us, because I just feel delicious, great, awesome, wonderful, tasty, melting and more each time I bring a piece into my mouse. I wish I could come this place at least once a year!
(5)
Daveen T.
My evening here was one of my best dining experiences. The space is very clean and simple. It makes you feel relaxed. The staff is attentive and extremely knowledgeable. The best part, of course, is the food. Every piece of sushi is well thought - out down to the grains of sea salt on top. The fish is fresh and perfectly seasoned with just the right amount of soy sauce, lemon juice, wasabi, etc. The staff also explain each piece and the order that it should be eaten. The meal ended with a hot green tea and a lychee sorbet, both very refreshing and a perfect way to end a sushi meal. I highly recommend Sushi Nakazawa to everyone who likes sushi and enjoys a fine dining experience.
(5)
Tiffany D.
Oh my lord, this is perhaps some of the best sushi I have EVER had in my life. Get yourself on the reservation list, and get the bar if you can. Reservations are a process here, but it's WORTH IT! Bestie and I came here to celebrate our annual bestieversary, and we both left so content. The chefs only serve omakase, which we enjoyed with a shared sake pairing. I'd definitely recommend getting the sake pairing, as you get to try some pretty rare sakes that really bring out the best in the fish. We are two girls, so we shared one pairing, and felt like it was totally enough. Service was so on point. While we were not at the bar (which is an experience in adn of itself), we never felt neglected. On the contrary, the dining room feels like a separate, different experience. Less interactive, more romantic. Each server delightfully described what we had in front of us and the recommended way to enjoy that piece of sushi. The Omakase itself starts with an introduction to the flavors of the night. I thought this was so classy and cool - the sake master brought over the tray of sauces and roots being used by the chefs to prepare our sushi, so we could see the freshness and get a whiff of the pure scents. The meal itself is comprised of 20 pieces of amazing fish. They come 2-3 at a time in succession, and you don't get a menu, so if you want to know what they are later, you should write it down later. My favorite was the toro - insane flavors, so soft and melty, and perfect next to another cut of tuna. My second favorite was a seared white fish, topped with yuzu and ponzu, I believe. Smoky, tart, delicious. The tamago at the end contains white shrimp and is more custardy than tamagoy. All in all, the meal was perfect. We left NY for CA still saying "mmmm sushi nakazawa...DEElicious!" over and over to each other. Would happily come back in a heart beat. Tiffany dreams of sushi, and it's this sushi!
(5)
Douglas K.
Wow, the sushi here was absolutely delicious! It literally melted in your mouth with only the essence of the fish lingering on your palate. It has a beautiful modern decor and a staff that was both very welcoming and professional. We sat at the bar, which is up front, and the sushi chefs were both very friendly and entertaining. We also got the sake pairing which really added to the experience as well. We loved it here. It is everything you would expect from a high end restaurant. Here are a few things you should know: 1. Keep checking its website for openings, people cxl all the time. 2. Make sure you get a seat at the bar, it's totally worth it. The cost is $150 instead of $120 if you were at a table. 3. Get the sake pairing. At only $45, up from $40, it's a great deal. You'll get about 5-6 glasses of sake which is more than enough to both enjoy the food and get a buzz. 4. 48 cancellation policy, you will be charged for omakase and tax. 5. 20 pieces of sushi and 1 dessert. 6. Try to sit at the center of the bar where you see everything. 7. Daisuke Nakazawa does not work on Sunday, not sure about Saturday. The sushi was still great. 8. You eat with your hands, eating each piece with only 1 bite. 9. The meal will take about 1.5 to less than 2 hours. When thinking about the price, consider that it's more than just a meal, it really is an experience that is perfect for special occasions. Delicious~
(5)
Hai Lee C.
I'm gonna keep this short. I've tried several of the top sushi spots in the city.. Yasuda, Gari, etc.. but Nakazawa might have beat them all out. Every piece of sushi was carefully prepared by Nakazawa and he was a cool guy too! The sake pairing was also excellent. I definitely recommend all sushi lovers to try this place out. As mentioned though, the waitstaff standing behind you while eating is a bit strange for a sushi place, but they were all friendly so I didn't mind too much.
(5)
Nathaniel H.
My wife took me here for my 30th birthday present and it was one of the best meals I have had in a long time. From start to finish it was rich, delicate, interesting, balanced, and almost any adjective you could use would apply. I realized at one point that I really had never tasted the true potential of rice. Sit at the counter, eat, close your eyes and wash it down with sake. I love to have a meal with friends and enjoy their company but this place the food and the chef are the star hands down.
(5)
Lei D.
This is one of those "shut up and take my money" experience. After we read that Chef Nakazawa is opening a restaurant in New York, being fans of "Jiro's Dream of Sushi" and helpless foodies, we planned a trip to New York (naturally). After couple of nights trials, we finally got a reservation on Sep 5th. Because it's a Saturday, we weren't expecting Chef Nakazawa to be there. You can imagine how gladly surprised we were when he showed up! The whole experience at the restaurant was phenomenon. Watching the chefs prepare is so entertaining. I would definitely recommend seating at the sushi bar. It's so wonderful to see how they meticulously prepare the food with surgeon-like precision, from rolling the rice to slicing the fish. It's a feast for the eyes. And then it comes the feast for my belly :D It's safe to say this is the best sushi I've ever had and somehow paying $150 for the meal doesn't seem excessive at all. Perfect texture, perfect seasoning, perfect freshness. And unlike most of the tasting menu dinner I had, this one definitely fills you up. We've gone through 10+ sushis and the meal finishes with hot tea and dessert. What's great is also, at the end, if you have room for more, you can order more, unlike most tasting menu meals. Chef Nakazawa was great too. He's very personable and super nice. He always tried to keep everyone entertained and frequently stops for our pictures. Since I live in Midwest, I probably won't be able to make it back any time soon. But I definitely recommend sushi fans to give it a try. It's really a once in a lifetime experience and I'm sure you won't regret it.
(5)
Lucille L.
I was afraid that this place would not live up to its hype, especially after watching Jiro Dreams of Sushi 4 times. Many of the other reviews pretty much summed it up, so I'll keep this as short as I can: Memorable dining experience. #sushilove Shokunin Daisuke Nakazawa, your 21 course extravaganza is a story of love to me. When I started, the pieces were intriguing and delicate, with flavors of citrus and clean pure fish. The spot prawn with caviar was breathtaking. The tuna progression was good but I would've rather had the otoro not torched. The scallop yuzu pepper hand roll was amazing-- I had to order an extra piece of this. As the courses progressed, the flavors became more and more intense until the very beautiful finale with the best piece of anago sea eel I have ever tasted in my life-- it literally brought tears to my eyes. I was in love. And of course, your famous tamago sweet egg that tasted like cake. By the end, I didn't want it to be over. Even the yuzu sorbet lit up my taste buds like no other sorbet has done. Get the sake pairing-- it will not disappoint. The sake progresses in thickness and intensity just as the sushi did. Try a few extra pieces when they ask you-- the freshest finds of the day were the best. The pink sea urchin from Japan that was available the day I went (a different uni from the one served in the 20 sushi pieces) was the most splendid piece of uni I have ever eaten. Pure buttery deliciousness. I felt like it was a treasure I wish I could savor forever. Thanks to the bf for bringing me here. I would definitely want to come back. I'm still thinking about that amazing piece of anago and the pink uni from japan that day.
(5)
Nicolas N.
This restaurant embodies Japan - humble and simple, yet authentic and masterful in their sushi and service. Gotta love the hand-grated fresh wasabi! Despite the creative sushi and flare of Morimoto, I rank this place higher for the ambiance, service and sushi. It gets to the heart of omakase. I prefer this place over either Morimoto and Sushi of Gari. Ambiance: If not for the restaurant sign and friendly smiles of Asian faces, we would not have thought that this is a sushi restaurant. Despite the simple furniture and limited decor, there is still an intimate feel about this place. Service: Engaging, knowledgeable staff. Service was superb. Drinks: Expensive drink selection to go with the expensive meal. The complimentary sake was astounding! Value: This is tough for me to rate since I expected to spend a large sum of money. The prices are also set depending on where you dine in the restaurant. We dined in the dining room which is cheaper than the bar. Good, fresh fish is good sushi (to me), no matter what the price. This place is good value if you are ready to splurge, and like us, dined here for the experience and because of the documentary. Sushi: The sushi was good but not omg amazing, to-die-for sushi. I love uni and they served the sweetest uni (sea urchin) ever. The rice texture is different (firmer) from many sushi restaurants across the country. Go here if you like raw fish, don't mind spending a lot for 15-20 pieces of sushi, and appreciate excellent service.
(4)
Jasmine X.
Amazing. Given that this is a restaurant with a Jiro apprentice, SO and I were dying to try this place out. We were able to make reservations a few weeks early in the dining room for a prime 6:30 Saturday night dinner spot. Sushi Nakazawa has an extremely humbling exterior. It's located on a small street right off of bustling 7th Avenue. When we walked up to the door, I literally thought we were going into some Greenwich Village house. When you open the door, the smell of fish hits you pretty quickly -- but it's a a pretty delicious smell that just excites you for the meal yet to come. It's a 20-piece omakase dinner with options for sake and wine pairings. We opted to just have tea and water with our meal though. I guess there's no point in really going into every single fish, but highlights for me were definitely the salmon pieces, the burned otoro that melted in my mouth, and the akami. SO really loved the scallop. Overall, honestly, every single piece of fish was made to perfection. Each ball of rice is rolled tightly with a piece of fish nestled on top. When they start off the meal, a woman brings over a tray that shows you all the house-made flavorings they use to flavor the fish -- from homemade soy sauces to ponzu sauces to shiso leaves, and yuzu, they use a ton of natural flavoring to help accentuate and bring out the flavors of the fish. The meal ends with the tamago which is what made the chef famous (lol watch Jiro Dreams of Sushi) and a sorbet for a light finish. I left filling pretty full even though it doesn't sound like it's a ton of food, you are still putting about 20 little balls of rice in your belly. Each fish was amazing in how it was able to stand on its own flavor. I don't think I've ever had sushi quite as refined and delicious as it was here. Final price was $120/person for the dining room which is not at all absurd given the quality of fish that you're having. I've definitely paid about the same price for other omakases in the city, but I can easily attest that this is the best sushi I've ever had. tldr; worth every penny. some of the best sushi you'll probably have in your life
(5)
Ana C.
I managed to make a reservation at the Sushi Bar after many attempts and here are a few tips for snagging a coveted sushi bar spot: - Don't use a wireless device, use a cable-connected computer - Login to Opentable and have your credit card information ready before reservations open at 12am EST - Aim for a weekday reservation at 5pm - Reservations for the Sushi Bar can only be made for 2 people This meal is worth all that effort - it is the BEST sushi I have ever tasted and one of the best meal I have ever eaten! (And I've been to 3 Michelin star restaurants) Sushi Nakazawa deserves to be in the top 50 best restaurants list because it was an incredible experience. Food: 5/5 We had a 20 piece omakase and the seafood is so fresh, some of them were still moving! I could not resist poking the scallops and watching it move in response - who said only children play with their food? ;) Everything is prepared very simply and you can actually taste the fish - nothing hiding it, just pure delicious fish. Some pieces melted like butter in my mouth, others had a bit more chew but each piece was heaven. For the shrimp sushi, he waved the live shrimp in front of us (one tried to escape) and prepared it right in front of us. One of the advantages of sitting at the bar is that you can see the sushi being assembled in front of you and it was like an orchestra with Chef Nakazawa as the conductor. It was one of the most beautiful things I have ever seen... Service: 5/5 I admit that the wait staff in their black suits made me feel like either I was dining with the President or there were aliens and any moment, the MIB would erase my memory. However, they were very attentive and we did receive excellent service. I was amazed at how quickly information passes from the wait staff to the chef. It was definitely very efficient and professional, but also impersonal. Perhaps it is to create a contrast because we really felt a connection with Nakazawa-san and enjoyed our meal because of it. He even noticed that my husband was a lefty and placed the sushi pieces accordingly. Atmosphere: 5/5 The decor is very chic and on the outside, you would have never known that the best sushi was hidden here. If you can, I highly recommend sitting at the sushi bar because I think that is what made this experience so amazing. You watch the food being prepared in front of you and you can marvel at the skill and craft that goes into each piece you eat. Despite the chicness and formality of the waitstaff, Chef Nakazawa is a really funny guy, making jokes, chatting with each customer, even encouraging us to play with our food. Value: 5/5 This is an expensive meal at $150 (before tax & gratuity) and if you are a big eater, you might have to order additional pieces. However, I would go back again in a heartbeat.
(5)
Maggie C.
After seeing Jiro Dreams of Sushi, and finding out about Nakazawa's restaurant in NYC, I knew that this was the dinner that I wanted to experience during the one night that I was going to be in the city. I made my reservation one month ahead of time; sadly, there were no bar seats available, so we had to settle for the dining room. The dining experience was fabulous: sushi pieces were explained to us throughly, and the wait staff were amazing. We were served a 20 piece omakase, with the majority pieces as nigiri. We also received one hand roll, and Nakazawa's infamous egg custard. Matcha tea and a lychee gelato was served at the end. All pieces were delicious, and very individualized seasoned, based off of the fish. This was the best dining experience I have had. It was wonderful to be able to sit down and assess and appreciate each piece with its simplistic presentation. Quite pricy, but totally worth it.
(5)
Ellin C.
Where to begin... Sushi Nakazawa was one of the most amazing sushi experiences I've ever had! The staff were all very professional, and Nakazawa himself was funny, engaging and even came over to take photos with us in the Dining Room upon request. There were 21 pieces of sushi, and the attention to detail, garnishes and seasonings were what made each piece stand out. The top standouts were: -- Hotate nigiri: tender, sweet scallop -- Chu-toro: melt in your mouth goodness -- Sweet shrimp amebi: sweet and soft -- Tamago: tasted like a dessert, delicious and satisfying Also really liked the yuzu sorbet as a palate cleansing dessert at the end. I've had Kusakabe before in SF, but prefer Nakazawa.
(5)
Mika S.
I've been in many Japanese restaurant in New York and Tokyo . This is the best sushi place ever !! We ordered chef's omakase and sake pairing . They gave us 6 different type of sake . And 20 pieces of sushi . Each peace are so small but super tasty . It's quite full . The rice is perfect softness . Also all of the fishes are perfect texture !! Sake and sushi taste not killing each other . All things perfect balance !! Chef Mr,nakazawa is very friendly and sophisticated motion . Next time I'll try to get reservation at front of the sushi bar !
(5)
Ann P.
Hands down, one of the best sushi joints I've visited. The wasabi is hand grated, if that tells you anything. I'm a sushi snob and was not disappointed by any of the dishes here. Omakase all the way here - yes, it's pricey. No, you won't regret it. Pros: - intimate space - amazing attention to detail - sushi goes without saying - extensive wine and sake list - multitude of soy sauce options. Very interesting to distinguish between the variations. Cons: - priceeyyyy. But very worth it. Verdict: - come here for an apex experience of sushi. Omakase only. Order the Mersault.
(5)
Linbo Z.
The chair was dirty. Waiters were not polite and not well trained. Reservation system was terrible. Sushi were amazing.
(4)
Shari B.
This was an amazing dining experience. From the very first bite, it was a taste of fresh sushi heaven. We loved hearing the descriptions of each piece and made sure to savior it all. The highlights were the ika (squid) as well as the uni from Santa Barbara in both sushi and handroll form. If I could afford it, I'd visit this restaurant every time I came to the city.
(5)
Nancy Y.
I had been looking forward to a meal at Nakazawa for almost as long as it's been in New York. So when a friend was able to snag a table for 3 on a weeknight, I couldn't say no. We were seated in the dining room, at a table which was perceivably the farthest possible from the sushi bar. Nonetheless, I was excited. On come the suit jacket wearing servers bearing water and brief instructions, and then a woman who presented us with the sauces and ingredients that were accompaniments to our sushi that night. Ok cool. Then the sushi arrives, plated 2 pieces at a time. They were tiny! I know that Jiro has suggested that due to the longer time it takes for women to finish their food, he tends to make their pieces a bit smaller so that each member of the party (male and female) can finish at the same time. Blah, they were really disappointingly small. Size aside, there were inconsistencies between the sushi the three of us tasted. Some pieces were reported to be super salty, some chewy, and others not so much. I was personally not a fan of some of the ponzu, yuzu, and specialty soy sauces used. Nonetheless, the quality of the fish was good overall. But this was just not as amazing as I had hoped it would be. There was also something out of place about the overly professional, yet mildly unfriendly servers in the dining room. I have been told that the experience at the bar is entirely different and immensely better. But to me, there should not be so much disparity in what's served to diners sitting in different parts of a single restaurant - and certainly not for a restaurant of this reputation. Nakazawa was nice enough to come to our table for a photo at the end of our meal. And while I did enjoy myself, I will not be returning.
(3)
Heidi C.
By chance I was on open table checking restaurants and got a reservation that's 3 days later! It was a bar seating for 2 for 5pm on a Sunday, I thought was pretty amazing considering I've been trying for over a year (for when I actually remember to check at midnight which wasn't that often. I always think if I get the booking then great. If I don't then no big deal. ) We arrived on time, we were the first so got the best seats at the bar. I believe they seat by first come first seat so it's best to arrive not just on time but slightly earlier. Upon arrival the waitstaff seemed quite intimidating all in black suits...all very tall (in my mind I had expected more of a Japanese-style service team). They were of course very professional and service impeccable. We order $45 regular sake pairing as well as the premium sake pairing $80. Both were great. I was intrigued by the sake & wine pairing but that was even more expensive. I highly recommend the sake pairing. Food was great. Obviously fresh and all but I wouldn't say it was amazing. I have had many omakase in Japan and Taipei and at this price$150/person it would have been amazing. Additionally we ordered a la carte the bofun uni $15/pc and Japanese beef $15/pc. So between 2 of us that's additional $60. Loved the Spanish mackerel flights and tuna flights. We were seated in front of the one chef that was serving us. There were 5 chefs, some of them doing prep and some preparing the dining room orders. Only 1 chef serving the bar (total 10ppl). Personally I thought it was quite crowded and awkward with all the chefs in front of you but only 1 serving and mingling with the guests. Nonetheless it was quite entertaining. So, It was nice to try...for the experience...but I wouldn't go out of the way to wait for a booking at midnight. I think the spirit of omakase at the bar should be a personal connection with the food and the chef, here however it feels very "commercialized" and almost all SOP and too mechanical.
(3)
Ju L.
Sushi was delicious and made to perfection. Chef was entertaining and very meticulous. The staff were very courteous and nice. Everything from the presentation to the timing of the tasting in addition to the sake tasting was amazing!!!!!! The timing of each piece gives the customer time to chew! and taste their food. I find that a lot of people just chew about 3 times and swallow. I don't believe that's a true eating experience. Anywho... besides my critique on how people should eat (:P), I think this is a must try! Especially those a fan of jiro's documentary/ jiro's sushi. Chef Nakazawa is different from Jiro though. He has catered to the american taste buds and has molded fabulous mysteries for you. Honestly, I am not a big fan of something plain and simple. I am not paying for plain and simple. I'm paying for an experience that is exotic, different, refreshing, and interesting. I'm am a huge food lover if you have not been able to decipher from above and sushi nakazawa provided me with the best and freshest tasting sushi i've ever had. I'm not a fan of wine, liquour, sake, soju... I've tried them all and the best I've ever had (catered to my taste) was my friend's ghetto sangria. But when I came here, I had one of the best sake's ever! Sadly I did not get the name of it. It had a hint of bl For those of you interested in Sushi Nakazawa, book a month in advance and be ready to click really fast if you have a specific date in mind. 12am midnight! but start clicking on the booking button as soon as 11:55pm. My boyfriend and I tried for about 2 weeks and were finally able to get a spot. Be prepared or maybe wait for spots to open up. Some people end up cancelling.
(5)
Peter D.
Like many who end up here, I got the urge to try this place after watching Jiro Dreams of Sushi. After trying a couple times to make reservations, I finally got lucky and was able to land an 8p Saturday night reservation though only in the dining room. After calling a few times to see if bar seats were available I lucked out and was able to secure two seats at the bar- highly recommend this experience of the dining room which while it looked nice, just seemed a little standard to me. The omakase was amazing and highly recommend the sake pairing. I won't bore you with a play-by-play on each piece of sushi but to put things in context, I ended up ordering an additional three pieces at $15 a pop and wasn't even hungry. It was just that good. So net, highly recommend trying this out for a nice occasion. And if you do, spend the extra $ to sit at the bar, you won't regret it.
(5)
James M.
Thanks to a special someone (you know who you are!), I had the pleasure of dining here over the summer. Don't ask me how I got a reservation, because, until this day, I still don't know. We honestly just got lucky with Open Table. Apparently, very, very lucky... We got the Omakase, of course, and it was really, really good, but not mind-blowing. Most of the pieces were exceptionally fresh, especially the live shrimp! The tamago was good, but it didn't rock my world. Unfortunately, the bar was set way too high for this particular piece. Thanks to 'Hiro Dreams of Sushi', anyone that dines here is naturally going to have super high, orgasmic-like expectations. Now, will those expectations be met by all in a city like NYC? Probably not, but I'm sure most, if not all, will have a fabulous dining experience, nonetheless. Unfortunately, I probably won't be back, as it's near impossible to get another reservation. Plus, there are plenty of other NYC Omakases on my never ending list. I really wanted to try Ushiwakamaru, but I heard they closed down and they're supposedly going to return this spring as a sake bar? SMH...
(4)
Susan L.
Yo. I know Imma be tarred and feathered for leaving three stars but I really was just not feeling it. No shade on the staff, who were EXCELLENT. I know it's an omakase and that you're not supposed to be stuffed or whatever but it was still...unsatisfying? and this may or may not have to do with the price so my expectations are a bit misaligned? There were some really memorable parts of the meal; the uni was the BEST I've ever tasted, some pieces here and there were really WOW, and the tamago tastes like poundcake (beautiful egg transfiguration, unffff). The food is great, the experience of the omakase - which is what *I think* people really love and what makes a meal special - just didn't quite hit the mark.
(3)
Tiffany D.
Oh my lord, this is perhaps some of the best sushi I have EVER had in my life. Get yourself on the reservation list, and get the bar if you can. Reservations are a process here, but it's WORTH IT! Bestie and I came here to celebrate our annual bestieversary, and we both left so content. The chefs only serve omakase, which we enjoyed with a shared sake pairing. I'd definitely recommend getting the sake pairing, as you get to try some pretty rare sakes that really bring out the best in the fish. We are two girls, so we shared one pairing, and felt like it was totally enough. Service was so on point. While we were not at the bar (which is an experience in adn of itself), we never felt neglected. On the contrary, the dining room feels like a separate, different experience. Less interactive, more romantic. Each server delightfully described what we had in front of us and the recommended way to enjoy that piece of sushi. The Omakase itself starts with an introduction to the flavors of the night. I thought this was so classy and cool - the sake master brought over the tray of sauces and roots being used by the chefs to prepare our sushi, so we could see the freshness and get a whiff of the pure scents. The meal itself is comprised of 20 pieces of amazing fish. They come 2-3 at a time in succession, and you don't get a menu, so if you want to know what they are later, you should write it down later. My favorite was the toro - insane flavors, so soft and melty, and perfect next to another cut of tuna. My second favorite was a seared white fish, topped with yuzu and ponzu, I believe. Smoky, tart, delicious. The tamago at the end contains white shrimp and is more custardy than tamagoy. All in all, the meal was perfect. We left NY for CA still saying "mmmm sushi nakazawa...DEElicious!" over and over to each other. Would happily come back in a heart beat. Tiffany dreams of sushi, and it's this sushi!
(5)
Douglas K.
Wow, the sushi here was absolutely delicious! It literally melted in your mouth with only the essence of the fish lingering on your palate. It has a beautiful modern decor and a staff that was both very welcoming and professional. We sat at the bar, which is up front, and the sushi chefs were both very friendly and entertaining. We also got the sake pairing which really added to the experience as well. We loved it here. It is everything you would expect from a high end restaurant. Here are a few things you should know: 1. Keep checking its website for openings, people cxl all the time. 2. Make sure you get a seat at the bar, it's totally worth it. The cost is $150 instead of $120 if you were at a table. 3. Get the sake pairing. At only $45, up from $40, it's a great deal. You'll get about 5-6 glasses of sake which is more than enough to both enjoy the food and get a buzz. 4. 48 cancellation policy, you will be charged for omakase and tax. 5. 20 pieces of sushi and 1 dessert. 6. Try to sit at the center of the bar where you see everything. 7. Daisuke Nakazawa does not work on Sunday, not sure about Saturday. The sushi was still great. 8. You eat with your hands, eating each piece with only 1 bite. 9. The meal will take about 1.5 to less than 2 hours. When thinking about the price, consider that it's more than just a meal, it really is an experience that is perfect for special occasions. Delicious~
(5)
Lala I.
the meal at sushi nakazawa was def my favorite omakase/tasting menu experience by far. i mean how many times do you get to be served by the chef personally? not only does nakazawa personally serve delicious sushi to you, he also tries to entertain you throughout the meal. you can say 'sayonara' to the live shrimps before he kills them and make into sushi in couple of seconds and get to eat a scallop that's still moving. of course, if you want to be served by nakazawa's apprentices and dont want to be interrupted by jumping shrimps, you are welcomed to sit in the dining room as well. did i mention the black leather and chrome swivel seats are the most comfortable bar seats i have ever sat in?! besides the nakazawa's signature tamagos, these chairs were def highlights of my night. i usually hate to sit at the sushi bar because the bar seats are usually very uncomfortable. the seats at sushi nakazawa were so incredibly comfortable, i didnt want to leave them to go to the bathroom or go home. how to enjoy a great evening at sushi nakazawa: dont think too hard about who serves the best sushi in new york city or how nakazawa is compared to Jiro. ive never been to Jiro nor have i tried every sushi joint in new york, but i can def tell you this is one of the most delicious sushi meals ive had in my life and def the most memorable. just go, sit back, and enjoy it! all you need to do is pick up the sushi and put in your mouth. although not everything we ate was the best in town, the overall experience was def the most enjoyable. the dinner was so relaxing (maybe its the sake), i even started chatting and made friends with the couple sat next to us. delicious sushi + a lot of sake + incredibly comfortable chairs pretty much guarantees a good time.
(5)
R C.
One of the hardest places to get reservations but somehow I was able to snatch a 7:15 PM reservation on OpenTable at the bar. Everyone raves about this place so I definitely wanted to try it. Sushi is something I must eat on a weekly basis so therefore, how can I not try this place? We got there and were seated on the side of the bar. I was unhappy to sit there at first because I couldn't get a great view of the bar but it turned out great because I had one of the chefs in front of us demonstrating his cuts and we were also the first ones to get served! Every single piece we ate was delicious. Even the uni and ikura were good and I never order that from anywhere because it's just not my favorite. My ultimate fave was the trio of tunas since toro is my favorite piece of sushi. I even had to order extra pieces at the end of the meal. I guess the most disappointing part was that my husband and I had stomach aches after which made me only give 4 stars instead of 5. I think I would come back here again though.
(4)
Dan M.
Fantastic sushi omakase course! Eating at the bar with Nakazawa personally serving the sushi was a great treat and wonderfully fun experience. The sushi lives up to the billing.
(5)
Sophie P.
RESERVE BAR SEATING 30 DAYS IN ADVANCE ON OPENTABLE AT MIDNIGHT FOR OMAKASE MEAL --------------------------------------------------Â---------- After drooling over Jiro Dreams of Sushi documentary on Netflix and almost crying with Chef Nakasawa after he had failed to make a good tamago (fried egg) until 7 years of practice, I had been waiting to eat at Nakasawa's restaurant for a long time. 30 days to be exact. RESERVATIONS: Get your phone, laptop, and another person's phone ready at 11:55 PM 30 days before you want your reservation. Wait until the clock strikes midnight, just like Cinderella, and refresh your page to select your reservation time. I had tried to reserve 5:30, while my boyfriend had reserved 9:30 PM, and of course he won. My page wouldn't even load. A mere millisecond after midnight, all the reservations at 5:30 were taken. TIPS (PREPARATION): This meal is really only for the prepared guests. Only 10 people can sit at the bar every two hours for omakase bar seating. If this is your first time dining here, you should be familiar with these tips before walking in. * Eat with your hands. Do not use your chopsticks unless you want to eat ginger in between fish. There is a hand towel set down for you to cleanse between each fish. * Eat the entire sushi in one bite. You will look stupid trying to bite into half of it. The chef will look at you, and say "No." * Pay attention to the chef. There were other couples who kept talking to each other, talking like you would normally do on a date, but they got no attention from the chef. My boyfriend and I were attentive to the chef and got the most out of this experience. He posed for pictures for us, kept talking to us, would skip other guests to serve us first, and gave us the most love. OMAKASE MENU: 1 - Cherry salmon (sakura) with sea salt 2 - Smoked salmon 3 - Hokkaido scallop 4 - Cuttle fish squid 5 - Bar fin flounder with dried cherry blossom 6 - Spotted knife jaw 7 - Red spotted grouper 8 - Spanish mackerel 9 - Sweet shrimp with caviar 10 - Snow crab 11 - Yellowtail 12 - Bonito hagatso 13 - Lean tuna 14 - Soy marinade tuna 15 - Toro 16 - Uni 17 - Ikura 18 - Toro hand roll 19 - Sea eel 20 - Tamago 21 - Sorbet The fish selected for the omakase menu is based off the seasonal market, and varies from month to month. So you really don't know what you're going to get! I have never had a dining experience like I had at Sushi Nakasawa, and it's definitely the best sushi experience I have ever had in my life. From the hostess and managers, to the sushi chef preparation, and beautiful presentation of the fish, it was a flawless meal.
(5)
Albert C.
You must sit at the bar. Don't waste your time making a reservation for a table in the dining room. Daisuke doesn't even prepare the fish for the dining room. Prior to my girlfriend, I was not a big fan of sushi and didn't believe in blowing money on it. However, Daisuke converted me. I am personally more of a fan of "innovative" sushi. I like having my sushi doused in spicy sauces, relish and cucumbers, but even his "purist" pieces were incredible. My favorite pieces include the fatty toro, the trigger fish, mackerel and sea urchin. When I went, we were given the opportunity to add white truffle for an extra $15. This was definitely worth the price. Nakazawa himself is extremely personable and his presence really makes the experience worth it. He handles his kitchen in such a meticulous way yet is still able to joke lightheartedly and entertain you with jumping shrimp. The sake can get a little pricey. They offer $40 sake pairing. This can be worth it for those who want to learn about sake, but for others who already have a taste for it, I would recommend just ordering a glass or bottle. TIP: you have to get there on time.
(5)
Joanie K.
20 pcs over 9 courses plus dessert. Was this good? Yes. The pieces were treated pretty similarly Did I appreciate it? I'm not sure. Nyc has the luxury of choice, and there are too many great omakase restaurants to choose from at reasonable prices. For instance, sushi katsuei in bk. I wouldn't recommend this place over other restaurants. Also, at other tasting menus, would be nice to know what you're eating for post googling ( or not- case in point the blue fin tuna that was delicious but gave me all the feels). Our server was genial but kinda the here's your food tell you what it is but you will have no idea monotone. Chefs bar seemed fun to sit at but not in the winter. It was right by the entrance so I can't imagine it being pleasant Btw their one rose by the glass was great! They don't serve reds by the glass which I dislike. Who says reds can't be a nice balance w fish?
(3)
Christine T.
As expected, it was good! Definitely worth the price at $120 for 20 pieces of fresh sushi. Fairly easy to make reservations if you do it a month in advance. $150 for the bar, you can always call to be put on the waitlist. The staff was knowledgable, friendly, and I was fully satisfied.
(4)
Rin N.
My whole family was going to Japan and that made me incredibly jealous of all the good sushi they're getting so I decided to set an alarm for 11.55pm 30 days in advance and sat there refreshing OpenTable for seating at the bar until midnight. Thankfully I had decently fast internet and three times were available... 5.30pm (if I remember correctly), 7.15 and 9pm. I booked the 7.15pm slot for 2 people without knowing who I was going to go with. Finding a friend to go with was the easy part! It took me a while to find Sushi Nakazawa. I was expecting a traditional sushi place that you normally find in Japan but to my surprise the restaurant was incredibly modern and upscale. The bar area had 10 seats and the counter was marble. Nakazawa-san came around to say hi and welcome everyone. He was incredibly friendly despite the language barrier. For the omakase... the chef would come place the sushi on your plate and you get around 20 pieces. I'm not going to go through every single piece as I either don't really remember or I had a hard time understanding what it was. The pieces that stood out to me were the lightly torched makarel, uni, prawn and snow crab. The torched makarel was so flavorful. It had a slight smokey taste and the makarel was incredibly fresh. The uni was from Japan and is as good as the ones I've had at a three michelin star sushi place in Tokyo. My favorite was the prawn by far. Before making this piece, the chef came to us and lightly threw the prawn to show us that it was alive still. Slightly disturbing but you know how fresh it is. It was definitely the best I've had. The snow crab was also delicious. We also was served 3 different types of tuna - toro, chu-toro (fatty) and o-toro (fattiest) - and they were a let down. I've definitely had fresher tuna. Overall... it was a good dining experience. I thought the rice was too salty but you can tell the quality of the fish was high and the chef truly care about what he was serving. Sushi Nakazawa is by far the best I've had in the US, but it still falls short compared to what I've had in Japan.
(4)
Jan Y.
Do they serve good sushi yes, is it over rated YES! Would I come back? NO. Given price point the vast selection of impeccable sushi restaurants in Manhattan I found this place to be trying too hard so hard which was a little uncomfortable. There were too many waiters standing around the sushi bar watching over I felt claustrophobic. Each fish was announced before it was made into nigiri and was repeated after the nigiri was made. I found it to be too much broadcasting.. just tell me 1 time when you put it on my plate please. Each announcement stopped everyone's conversations and we all felt like we had to give confirmation that we heard so there were 18pcs, 18 x 2 is 36 times! It isn't easy to get reservations here and now that I tried it I can def. put it behind me. Too many good restaurants all around this city.
(4)
Josh d.
Been open only a year and 400+ reviews. Not really sure how much I can add to the buzz. Absolute perfection. In the top 5 sushi meals I've had. Though, I HAVE indeed had what I felt was better, they came at a higher cost. I also got to yell at our "Masshole" friend for asking for soy and wasabi. And, we got to teach him how to "sushi hands."
(5)
Jonathan Y.
Great establishment. I was very impressed with the staff and service overall. The sushi was delicious, rice was well seasoned, fish had great flavor. Nyc has so many great sushi restaurants, after awhile I dont really get the wow factor after eating so much greatness. I wouldn't compare to other sushi restaurants it wouldn't be right. Nakazawa has his own style of sushi. His uses of simple but intense ingredients such as yuzu kosho, fresh wasabi, the smoking of the fish will leave me some everlasting memories for me, which is the best way to touch people lives for a chef. It was worth the price and im guarantee he will have a some Michelin stars in no time. 4 stars from ny times already says alot. Also very great ambiance, although I did not goto the back. I just sat at the sushi bar it was very nice. Sake pairing were great. I highly recommend the sake pairings. Very great place for a date with someone that matters lol
(5)
Jeremy G.
Incredible sushi experience! I was extremely lucky to snag a reservation last minute. I really wanted to sit at the bar but you need to reserve that months in advance! The omakase was amazing! Very unique combinations of flavors as well as new fish I had never tried before. Every piece of fish and every grain of rice was delectable! Our server was very attentive and knowledgeable. She quickly observed that my gf was left handed and they adjusted the plate presentation to accommodate her. Excellent service! For $120 in NYC, the omakase isnt too bad. It comes out to $6 per piece of sushi. Next time I'm getting a bar reservation for sure!
(5)
Ricky C.
I will be the first to admit that I am far from a sushi expert; however, as a foodie, I trust my palate. In my opinion, I would rate it 8 out of 10 even though its prob some of the best I've had but I truly believe it can't possibly be the best around. The dilemma I am having here is the execution. Every piece of sushi was seasoned nicely but I think this in fact took away the purity and integrity of that particular fish. The omakase was a reasonable deal and the sake pairing is a must. Be careful w the add ons as the bill might surprise you. Service is knowledgeable and pleasant. Loved everyone except for the sommelier as he was far from friendly nor hospitable.
(4)
Annie C.
Sushi Nakazawa will always have a special place in my heart. After watching the documentary "Jiro Dreams of Sushi", I was ecstatic to hear that Chef Daisuke Nakazawa, Jiro's senior apprentice, will relocate to the West Village in NY. I decided to pull the trigger last year and break my omakase cherry here. Ever since, I can never look at sushi the same way again. His omakase was truly phenomenal. So thankful my friend was able to snatch up seats for us. For a second time, I was able to experience Nakazawa's exquisite omakase dishes. The meal costs $150 to sit at the bar which includes 21 pieces of nigiri and a dessert, lasting about 2 hours. Every piece of sushi is greatly executed and served directly by Nakazawa himself. SERVICE -- The atmosphere seems a bit formal. As soon as you walk in, they hang your coats for you. The maitre d' even pushes our chair in for us. I love how they go around and ask every single diner if they're allergic to any type of shellfish or any fish preference they dislike. Throughout the meal, our waters were consistently being refilled. The service here is just top notch overall. SAKE PAIRING -- We did the sake pairing for an additional $40. The sommelier was knowledgeable on the origin of the sake and how it complemented the fish. However, most of them were on the dry and heavy side. I prefer my sake more sweet and less acidic. FISH FRESHNESS -- Incredible quality. His offerings changes depending on the quality and the season of the fish. Everything was extremely fresh with a melt in your mouth butteriness. Each nigiri is brushed with his accompanying sauce and enhanced with either sea salt, wasabi, Japanese mustard or even mint leaves without masking the delicate flavors of the fish. HIGHLIGHTS -- I loved the yellowtail, bonito, bluefin tuna, akami, chutoro, and tamago. The yellowtail had a nice pure flavor that left a sweet aftertaste. The bonito smoked with hay was ridiculously good. It gave it a rich smokiness which was unique. The three tunas were orgasmic. They were so tender like butter. From the first piece to the last, it had more of a velvety texture as you went on. The fish had a great enhancement from the mustard. The chutoro was literally like a fat explosion in my mouth, the flavors were divine! As for the tamago, it was delightfully light and savory with a egg custard sweetness to it. My only complaint is that the rice wasn't holding together on my first nigiri. However, everything else made up for it. Nakazawa still never fails to amaze me. Props to him for his innovative ways in preparing nigiris. Come here to have one of your most amazing omakases you'll ever have!
(5)
Elaine H.
I wish I could give a six star or more as this place really deserves it. Said it many times to my friends already yet still want to emphasize here, this is the best sushi place in Manhattan, not one of. The most remarkable piece about here is that you would not get to choose what you eat, it is already predertetmined by Nakazawa san, unless you have any type of food alergy. But trust me, his courses are best among the best. Salmon to kick off, followed by scallop and lobster, till shrimp, tuna, eel and finally my favorite part, uni. Each single piece is like a piece of art work Nakazawa tried to deliver to us and it is well received and touched. The only sad thing about Sushi Nakazawa is that it is so hard to make reservation, even impossible for a dinner time spot or bar spot. But if you have yet to find your favorite sushi place in Manhattan, definitely vote for this place. It is never too late to expereice the monologue Nakazawa san trying to present to us.
(5)
Jon S.
Held off on reviewing this for so long, waiting for the right moment to file something, that I'm afraid that the information could be quite out of date. Sushi Nakazawa was a special treat for me, something I promised I would do as a reward for making it through a very normal but still quite scary medical procedure. So recovered, I waited another month for a reservation and another month after to actually sit down. After that kind of buildup, what experience could possibly rate? We had disadvantages going in - there was no Chef Nakazawa and we could only get seats at a table - but really that didn't matter. The service is very polished, explanations clear and concise and knife work masterful no matter who was actually doing the slicing. The restaurant is the byproduct of years of focus and dedication to creating a certain experience and taste. We went with the matching sake tasting - when spending this much, what's another $100 - which is absolutely worth it. There's plenty of food and wine to be had over the two hours or so of the meal, although that didn't stop us from ordering a couple extra pieces of tuna and smoked fish at the very end of the meal. The highlights, including the aforementioned tuna and tamago, covered up a dragging section in the middle with some strong fish that sometimes were overcompensated by relatively complicated garnishes. I'm also no fan of uni, which meant its position as a climax to the whole meal was a bit disappointing. But no matter, this is still a five-star meal and experience. Towards the end of the evening, I found my thoughts turning to fantasy, to a life where this sort of thing was a regular experience. I'm not sure it'd be good, as I'd then have to judge each piece of fish and not be as taken with the specialness of what is going on here. A little luxury is good, too much just brings on gout.
(5)
Stephen L.
Would give Nakazawa-san-ya 10 stars if I could. I've now had the pleasure of eating at the counter twice and it's become my favorite sushi in Manhattan. Impeccable service, impeccable execution, impeccable sake pairings, impeccable fish, impeccable rice, impeccable tamagoyaki (what chef Nakazawa struggles with making during the movie). In addition to being a world class sushi chef, Nakazawa-san is an engaging host with a ready smile and quick wit. His charm elevates this beyond the usual sushi counter experience. To be treated so warmly by a world class chef is an experience everyone should have. My only complaint, and it would be minute if it weren't even smaller, is that they don't have draft beer available. Small point for sure, as I'm a big fan of beer with my sushi and much prefer draft over bottles. But I'll deal with it for the pleasure of having all of those amazing pieces of sushi again. And again. And again. Only wish I had deeper pockets. It's spendy. Kampai!
(5)
Stef S.
As far as sushi goes, this is as good as it gets. Service is impeccable, and they gave us no attitude when we were running late for our reservation, which we appreciated. There's nothing I can say that has already been said below... 20 pieces of sushi + yuzu sorbet. The sorbet was my least favorite course ;) All kidding aside, my least favorite fish was the cuttlefish because it had too much shiso leaf with it. The shiso leaf is a citrusy, pungent cilantro-like herb that can be overpowering. Other than that, every piece of fish was accompanied with perfectly cooked and flavored rice. My group did the sake pairing, which was a great experience. The drinks menu is quite expensive, and we thought it was a better deal to add the $45 sake pairing than to get a $19 single glass. Yes, the $120 omakase in the dining room is pricing, but you'll taste the difference! As for reservations, you can make reservations on open table. Just be diligent and be willing to be flexible! I was able to get a reservation for 4 people on a Friday night at 7:45pm, but i took a bit of work to see when spots opened up.
(5)
Jennifer M.
My boyfriend and I were able to score bar seats for Sushi Nakazawa a few Sundays ago for dinner. Yes, we are both fans of the documentary, and very much would like to try eating at Jiro's place one day. But why not settle for the next best thing, right in our neighborhood? Verdict? This was place was so much fun! It's all about the bar seating in this restaurant. I could not imagine the dynamics in the back of the house with table seating. Although I'm sure the service is just as impeccable dining in the back, it's the chef behind the counter that make this place welcoming and memorable. The quality of the food is as fresh as it can get. Definitely worth the visit and the attempts to get reservations at the bar!
(4)
Anna K.
20 piece omakase sake tasting if you can score bar reservations, go. the best part is being served food you would never know to order. excellent preparation, great to watch the action at the bar. sake pairing is unreal.
(5)
Jessica A.
Came here for to celebrate my boyfriends birthday and because after watching Jiro dreams of sushi we got hooked on omekase and once we heard that Nakazawa was coming to NYC and had trained under Jiro we just had to come! Reservations were a bit difficult to come by but definitely not impossible. From start to finish the omekase was superb! While I would've wished to sit at the sushi bar we sat in the dining room where we got first class service and every piece of fish and part of the meal was carefully explained. We also did the regular sake pairing which was a great addition. Would definitely come back but to sit at the sushi bar next time with hopes to meet the wonderful and talented Nakazawa! A great place to come for special occasions as its a bit pricey but definitely worth the money.
(5)
Yuda Z.
Sushi bar for reservations of two only. Is that against single people or something? The rice they use is more solid and stringy than Sushi Yasuda. I guess it depends on which you prefer. I like them both. They are quite different. Scallop sushi is mediocre. I personally don't like sushi chefs who "embraced" blow torches. They really don't taste as good. This is quite disappointing considering Chef Nakazawa is Jiro's apprentice. The fatty tuna is seared. I seriously can't believe it. Uni, roe, lean tuna, egg, and the pawn with caviar are wonderful. For the extra dishes, don't go with the shrimps. They are not that good. DO GET the wagyu beef and the seasonal uni. They are fabulous. Sorbet is quite good.
(4)
Yimei M.
I would say that it is a MUST to watch Jiro Dreams of Sushi so that one can truly appreciate and indulge in the fine art of sushi-making. Observing the amateur chefs at the sushi bar, one can tell that none of them can come up to par with the natural fluidity that Nakazawa acquired through 10+ years of training under Jiro. We made reservations 2 months in advance to get a 9:30pm seat at the bar for omakase style with Nakazwa, himself. The wait was definitely worth it even though the dinner started late because Nakazawa does photo-ops! It was a full 1.5 hour divine sushi dining experience where every piece of fish/ seafood flowed perfectly on your palate. The red snapper was one of my favorites because of the smoky and even floral essence that it brings. Another interesting sushi was the shrimp sushi. It was so fresh that you see Nakazawa preparing the shrimp sushi from live shrimps. I can truly go on and on about the 20 pieces of sushi as each and every single one was unique in its own way. But try not the get any more sushi because you'll truly feel satisfied when you try the yuzu sorbert. The omakase menu is seasonal so just be opened to what the chef serves. However, if you truly don't like a certain type of sushi, don't be a afraid to voice that. He will be more than happy to substitute it.
(5)
Angela W.
I love sushi, and I love watching documentaries. Put the two together and you have Jiro Dreams of Sushi, the story of Jiro on his continuing quest to perfect the art of sushi. So naturally, when Nakazawa - the namesake of the apprentice who had worked at Jiro's - opened up in New York, I knew I had to go. I admit, it took a while for me to get here since reservations open up at midnight and I go to bed by then, but I was able to snag a reservation two days in advance when someone had canceled. TIP: I highly recommend looking at availabilities on Opentable two days before the day you want to go since people have to cancel by 5:00PM to avoid being charged the price of the Omakase. Another TIP: Nakazawa only works Monday through Friday, so if you want to see the man in action, do not go on a weekend. To start, there are two dining options at Sushi Nakazawa, bar vs. dining room. I prefer the bar since you're right in front of the chefs, you get to watch all the sushi being made, and you're able to interact with Nakazawa, who is simply adorable. It is $30 more expensive than the dining room, but I think the experience of sitting at the bar is well worth this premium. Nakazawa is incredibly personable - he will answer your questions and happily pose for photos (as an Asian girl who takes photos of food, this was important to me). The sushi itself I would probably characterize as a mix between traditional "purist" sushi you find at places like Yasuda and the more "innovative" sushi you would find at Gari. Some pieces (fatty tuna, uni, eel) were served standalone, but others were served with relish (smoked salmon, scallop with spicy yuzu pepper, trigger fish with liver). I would rate the fish as a 4.5 and not a solid 5, since not all the pieces were knockout (for example, we were served a piece of cooked shrimp which I thought was quite ordinary). It probably isn't the best tasting of sushi in New York, but Nakazawa's demeanor and overall experience made up for it and brought this place back up to a 5 for me. Another note - I highly recommend getting the sake pairing. It's a steal at $40 (there is a premium pairing for $80), and it definitely enhanced the meal. We got to try 4-5 different sakes, which went with about 4-5 pieces of fish each. The sommelier was extremely knowledgeable and explained the taste and origins of each pairing and how it complemented the progression of the fish (ie. From lean to fatty). Overall, I loved it and I'm so happy that Zagat ranked this as the best newcomer restaurant of the year (especially after the Michelin snub). Well-deserved, Daisuke!
(5)
Morgan W.
The experience was one-of-a-kind and definitely worth the $30 premium to watch Chef Nakazawa serve you personally. The sous chefs help him cut the fish and boil the shrimp, but it is Nakazawa himself that prepares each individual piece. The bar seats 8 people and the patrons are served from the left to the right. The left most seat is great for photos because it has the best lighting and bonus - you get served first! However, the middle seat is optimal for watching Nakazawa in the glory that is sushi making theatrics. The seafood was extremely fresh, except for the uni. However, during the winter months (a.k.a. ripe uni season), you can choose your own uni! The scallop's sides were still fluttering when it reached my plate and the spot prawn was literally killed right in front of us. Chef Nakazawa exclaimed "Still alive!" and flung a prawn on the table - caution: some of the prawn will jump. After collecting the runaway prawns, Nakazawa twisted the head off and cackled to himself "Not anymore." My favorites were the spot prawn, scallop, chutoro (medium fatty tuna), and the trigger fish with trigger fish liver. Those were the highlights, but I felt that every piece was delicious. For $150 to sit at the bar and enjoy 21 pieces of sushi made by Jiro's apprentice is truly a memorable experience. My friend that accompanied me likened the quality and freshness of the sushi to Sushi Dai in Japan, right next to the Tsukiji Fish Market. I only have one suggestion and that is go! You can thank me later when for days after, you'll still be reminiscing of every moment of that omakase and wanting to go back for more, that is, if you're able to snag another reservation.
(5)
Dennis J.
Fantastic sushi at reasonable prices. A friend and I scored seats the the bar with chef Nakazawa, and while I don't remember each piece of fish I had, they were all very fresh and tasty. My favorites were the salmon and the various pieces of tuna, particularly the fatty tuna. I actually thought the tamago was a bit underwhelming given all the hype, but the seafood was all delicious. The service throughout the meal was spectacular, and they were all very helpful and accommodating. If it weren't so hard to get a seat, I'd definitely go back for a nice meal.
(5)
Lori L.
Several years ago, I watched Jiro Dreams of Sushi with more than just a fragment of disbelief. After all, the then non-seafood eater wasn't able to appreciate what a good portion of the film was about. It wasn't until I moved to New York City and had my first omakase that I had some semblance of what "ultimate simplicity equals purity" could mean. And one way or another, I found myself obsessively stalking Sushi Nakazawa's reservation page, and ultimately getting a dinner reservation on a Friday evening at the Sushi Bar. The restaurant is situated on a quiet street in West Village and even before opening, it's bustling with activity. I arrived well before our reservation time, but had a chance to peek through the windows to catch a few of the chefs prepping for the dinner service and was even surprised by Nakazawa himself as he popped out from the cellar door. As the sushi bar only seats ten guests, and the meal must begin uniformly, this is not the instance to arrive fashionably late [1]. We were all shown our seats at the counter and after a quick run-through of allergies/dietary restrictions as well as beverage selections, our 20-course omakase began. The first bite was Long Salmon with a touch of Japanese citrus; it was a tad too salty, but the overall flavor was a light start. And then, a Hay-Smoked Sockeye Salmon, a fish I don't normally enjoy, but this piece had a uniquely smokey flavor that made it monumentally more delicious. Our third piece, the Hotate, which Nakazawa delightfully called the "Dancing Scallop", was so fresh that it gave a slight twitch after it was plated in front of us. It was smooth, silky, and another delicious bite. The least successful piece was probably the Geoduck, which I might have grimaced at upon eating, as neither the texture nor flavor was particularly enjoyable. Thankfully, this was followed by a fish called the Spotted Knifejaw; complemented by yuzu zest, it was a flavor combination that made it one of my favorite courses of the night. The Cutlass Fish, the Pickled Mackerel, and Horse Mackerel followed - all satisfactory pieces, but not particularly worth noting. And then, the Spotted Prawn. These are still alive prior to the start of the meal, and Nakazawa-san jokingly placed a live prawn on my plate and couldn't hide his glee when it started moving around, spraying a few flyaway droplets of water across the table. We, of course, were served the freshly killed prawn, and the prior show certainly made it more noteworthy to eat. We hit the middle of the omakase with the Amber Shrimp tail, and at this point, Nakazawa-san asked if anyone wanted any adjustments to their sushi, such as more or less rice, but when nothing was voiced, the meal continued with the Golden Stripe Yellowtail, Hay-Smoked Bonito, and a trio of Bluefin Tuna: the Akami, Toro, and Chutoro. It wasn't until towards the end of the meal that we were given what I thought was the best piece of the night: the Uni, which was served with a helping of truffle salt. Not a combination that I would have thought of before, but the flavor of the salt melded beautifully with the texture and brininess of the uni. And then the Ikura, salmon roe, followed by a perfectly toasted Hand Roll, with tuna wrapped in nori. I enjoyed the addition of wasabi to it, an ingredient that was either not present or far too present in the earlier bites. We finished with Anago, saltwater eel, and the infamous Tamago... It was surprisingly sweet, more of a dessert than a savory bite. The texture wasn't like anything I've had before; soft, custard-like, and not reminiscent of egg at all. A cup of green tea and a scoop of sorbet finished off the meal on a refreshing note, and we all thanked Nakazawa-san before departing. Overall, Sushi Nakazawa is a solid restaurant. The service and ambiance are excellent, and the fish is definitely of superb quality. My main complaint was with the rice: the lack of seasoning, acidity, and the misuse of wasabi definitely detracted from the overall taste of the fish. The price is $150, exclusive of tax and tip, for a meal at the sushi counter, a price that's perhaps "reasonable" by NYC standards, but not entirely justified by the quality of the overall meal. I did, however, appreciate the way Nakazawa interacted with his guests, trying to make the experience an enjoyable one and educating them simultaneously. It's not a personality that you'll find at most sushi counters nowadays, and certainly a point that makes this meal a memorable one. -- [1] ny.eater.com/archives/20…
(4)
Amanda L.
Best sushi ever? No. (Kusakabe in SF still holds the title for the best I've had.) But it's still really, really good. And overall, it was an amazing experience. We had a 5pm reservation and arrived at 5pm on the dot - everyone was already seated, and I felt like they were waiting for us. Oops. We were on time, but to spare yourself from the awkwardness, plan on arriving early. As you would expect, it was course after course of delicious sushi. The fish was fantastic, and rice was perfectly prepared and seasoned. (I read somewhere that contrary to popular belief, sushi is less about the fish and more about the rice.) Chef Nakazawa was jovial and friendly throughout dinner service; you could tell he really enjoys what he does. I was just as amazed by the focus and efficiency of everything going on behind the counter. The precision of slicing fish. The technique of balling up the rice. And as someone who is constantly trying to improve her mise en place skills, I was in awe. There was minimal walking back and forth. Everyone, for the most part, stayed in position (except for Chef Nakazawa, who personally placed each piece of sushi on each diner's plate). If you're interested by the process of making sushi, this experience is probably as good as it gets. By the way, Chef Nakazawa makes all the sushi for the bar; his sous chef makes all the sushi for the dining room. If that isn't enough reason to try to snag counter seats, I don't know what is. And the tamago was delicious too.
(5)
Benson Y.
There was a moment where I felt a brief pang of nervousness as I approached Sushi Nakazawa. I had never felt this way about eating at a restaurant before, but having seen the documentary "Jiro Dreams of Sushi", I imagined a scenario were a gruff, stern master of the culinary arts would be serving me in relative silence for about a half hour and I, being new to the experience would commit some type of social faux pas that would get me looked down on in the middle of one of the most expensive meals I've ever paid for. Much of this concern dissipated as I entered the restaurant. Off to the left is the famous sushi bar - really the best seats in the house and the only way to experience Sushi Nakazawa. A host station greets you to the right and way in the back is a dim, comfortable seating area with tables (where sushi is brought to you as fast as it is made at the sushi bar). From moment one you are made to feel comfortable. The hostess and host were both incredibly professional, polite and pleasant. We were seated at the bar, our coats taken to be hung up nearby and immediately the smiling, gracious faces of the four chefs behind the sushi bar greeted us. This included Chef Nakazawa himself who would begin and end the night being not only a consummate chef and professional but also a warm and humorous presence throughout the night. When you sit at the sushi bar, you are served Omakase style based on the Japanese phrase "I'll leave it to you". There is no food menu. Instead you are served a menu of sushi based on the chef's preference for the evening. Chef Nakazawa's focus is serving the parties seated at the bar. The other three chefs focus on creating the dishes for the tables in the back. Your place setting features a large granite plate, a pair of chopsticks and a small bowl holding fresh pickled ginger. The ginger was not too sweet but instead had a nice snap to it and acted as a perfect palette cleanser between pieces. All the wasabi served on pieces of sushi is from the fresh ground root and not something squeezed out of a bottle. This is a high level experience in every way. After being provided with a traditional hot towel to clean our hands, we were ready to enjoy the menu for the evening. The following lists only my favorites from the 21 pieces we were served that evening: Smoked Coho Salmon: Surprisingly smokey in flavor and sweet. Not like a lox, but much more subtle and deep. Sea Bream: This piece was topped with an uzu zest. The zest was bright and savory and as a whole, this piece had a very earthy flavor. Half Beak (Sayori): This piece had a gorgeous piece of silver skin on it and included a Shiso pepper sauce worked into it. The result was a smooth, floral flavor that reminded me of lavender. Dungeness Crab (with crab innards): I have fond memories of taking out crab innards from fresh crab dishes at Chinese restaurants in my youth. It tastes great on rice and has a very musky flavor to it. You either like it or you don't. This piece mixed that flavor with fresh crab creating one of my favorite pieces of the evening. Smoked Bonito: Like the Coho this piece was smoked but the flavor was different, leaning more towards a salty flavor. This piece reminded me more of lox than the Coho. Tuna Trio: This was a centerpiece of the meal for sure. There was Akami (Lean Tuna), Chu-Toro (medium tuna) and O-Toro (fatty tuna). The lean and medium tunas are the ones that most people would be familiar with flavor-wise. The fatty tuna however was insanely rich and buttery. It melts in your mouth and was absolutely amazing. Sea Eel (Kanpyo) & Grilled Egg (Tamagoyaki): This pairing was the finisher for the series. Eel is another favorite of mine. It's sweet and savory at the same time. The egg custard had deep and sweet egg flavors and was firm on the outside and soft on the inside. I've had plenty of egg custard in my time and this was the best I have ever tasted. Lychee Ice Cream: Not sushi of course but our dessert course deserves a mention. You can get lychee ice cream almost anywhere nowadays - but with bits of lychee inside? That's what this had and it was excellent! At the end of the meal, the host asks if you want any pieces repeated as a finisher (at an extra cost of course). Honestly I was so stuffed at this point I couldn't but I some other guests did. A testament to the skills of Chef Nakazawa. There are a lot of words I can use for this experience. Transcendent, amazing, wonderful...but none of these words seem to do it total justice. If I were to say one negative thing about this meal, i
(5)
Ian C.
As expected, this place was definitely a great dining experience. The staff were attentive, and as many have mentioned the food was great. I also thought the sake paring was well done. The main draw of this place is obviously being served by Chef Nakazawa himself. He was obviously focused and had a high attention to detail. When my friend was getting too full, he made smaller pieces to accommodate. I also saw him flip the sushi for a left handed patron. I frankly don't know why you would eat here if you were not sitting at the sushi bar, it seems to defeat the purpose. So why a 4 star. It's because though the fish was great, at the price point your expectations go up. Was it the best sushi meal I've had in the city, I think I've had some better experiences, but that said this is to me more about the whole experience and the whole experience was worth a try to decide for yourself.
(4)
Gary B.
Fish really shines. I am use to adding soy etc... Here all ingredients are on it. Kinda takes fun out of it (like someone put ketchup on ur frys) but it's great!!!he knows how to season more importantly not over seaason I'll be back. $459 for 2 w a bottle of wine$(90) only 1 menu for all ....: 21 pieces of sushi and 1 hand roll. Everyone gets same
Long overdue review The bottom line? The hype is real. It may be tough to get that reservation at the bar vs in the dining room, but trust me it's so worth it! (*Pro tip, you may find that last minute reservations open up a few days before, as people cancel their reservations before the deadline so that they don't incur a penalty) Chef Nakazawa is so personable and friendly, serving you sushi from his own hands, and makes it a point to converse with all of the guests. Yes, you are allowed to take pictures and I certainly did, of every single piece of sushi I ate =P. Ambiance is clean, modern, and elegant with several servers hovering around should you need anything at all, and it's a great place to celebrate a special occassion with a loved one (FYI you will only be seated in pairs at the bar). You might want to eat a small lunch because trust me you will be stuffed with the approx. 20 pieces of sushi that are served! Everything tasted extremely fresh but my absolute fave was the uni, mmmm, heaven in one bite. We were also served delicious lychee ice cream at the end, which was a perfect end to the meal. The experience was worth the hefty price tag, and it is well worth a visit!
(5)
Eva T.
Best ever! Hands down the best nigiri omakase I've ever had! Just the sushi rice itself was a marvel! It was as if each grain of rice were individually stacked and then shaped into the nigiri pieces. You can feel each delicious grain in your mouth as you bite into the perfectly proportioned fish to rice pieces of sushi. Each nigiri was treated with a variety of seasonings to enhance the flavor of each fish, no extra soy or wasabi needed. The fattier fish such as the otoro was given a slight sear that brought out the natural fragrance of the fish oil. Every course was presented with a description by the server. To build on the flavor profile, the sushi is placed in a particular progression in the order they are to be tasted. No detail was overlooked including the service which matched the quality of the meal. Overall it was an immensely gratifying culinary experience.
(5)
Jennifer T.
Ok, so here's a list of the sushi we had: 1. ivory king salmon 2. smoked salmon 3. scallop with sake sauce 4. big fin reef squid 5. japanese floudner 6. stoneyhead fish 7. snapper with yuzu zest 8. pickled mackerel 9. samma mackerel with ginger on top 10. tiger shrimp 11. snow crab innards 12. wild yellowtail 13. bonito 14. tuna cut lean 15. medium fatty tuna 16. fatty tuna 17. sea urchin 18. salmon roe 19. toro hand roll 20. sea eel. I must say the ones I really enjoyed the most were #6, #8, #12, and #15. They also had an omelet at the egg which was similiar to a spongecake. The yuzu sorbet for dessert was delicious!!!!!!!!!! Better than any Italian lemon ice I've tasted haha. We were priviledged enough to score seats at the bar and enjoy the omakaze. Everything was prepped with deliberate, careful handwork. It was great to watch the chef in action. It was like a dinner and show. haha. It was funny to have the hostess come over and translate for him during the explanation of the sushi since his accent was quite strong. Regardless, the sushi chef was completely adorable!! Gave him an applause at the end of the meal. Overall, Sushi Nakasawa is a nice establishment with good food and service. Can't say I'd want to sit at the bar again but I'll like to see how the dining room looks like and try some other menu items.
(4)
Mark S.
So much has been written and photographed about Jiro's apprentice-turned master that I can hardly add much other than photographs of the many, many courses of absolutely top-grade fish, and echo the recommendation to get the $45 pairing (which seems to be at least 60% off what you would pay if you ordered the 6 glasses from the "by the glass" menu - and let's face it, not many of us know enough about sake to order it intelligibly "by the glass"). I was fortunate to dine at the one 2-top spot at the window, allowing me to be "sitting at the bar" without actually sitting at the bar (could still see the show, but at the $120pp price, not the $150pp that bar seats cost). Service is off-the chart. Hot towels, thorough explanations... I commented on the sake and how to buy it to have at home, and I was presented with a listing of exactly what we'd received (which is how I calculated the value in the pairing). Even with the "discount" for not sitting at the bar, and getting the sake pairing, dinner for 2 still ran over $400, so it's not an experience for the "faint of wallet", but it's cheaper than a flight to Japan (less even than Naoe in my current hometown Miami), so it was a justifiable splurge.
(5)
Andrew C.
**Disclaimer: I sat in the dining room, not at the sushi bar, so your experience may differ. I am by no means a sushi connoisseur. I do enjoy delicious (and filling) omakase. I love the fresh fish, melt in your mouth, "omg what did I just eat again -- that was delicious!" feeling. This place gives you most of that. Everything about the fish, the ambiance, and the waitstaff was solid. You get a solid 20ish pieces of fish at the reasonable price of ~$125 (again, dining room price). However, you lose out on the experience of chatting up the sushi chefs, learning their story, and watching them just create individual pieces of art. So, why not the 5 star rating? The sushi rice. I would have to say that at least a quarter of my nigiri pieces had rice that just flat out crumbled as it was being picked up. P.S. I know how to use chopsticks. I know it sounds minor and somewhat pretentious, but I feel that it should be an expectation that the sushi rice be packed together to avoid said crumbling. I'm able to overlook all of that, though, and say this is one of my favorites in the US. If you can secure a reservation, it's worth going to!
(4)
Christine Y.
Okay I started this review literally 2 years ago and have put off finishing it because, what can I say to express just how life changing Sushi Nakazawa was? This was probably THE best meal I've had in my life. I still dream of it 2 years later. Honestly, Michelin has lost its credibility in my book by not giving Nakazawa a star... Incredible service, incredible sushi, incredible chef. Make sure you get a seat at the bar. I'm not going to detail every piece of fish in the omakase here because tons of people have already done so.. Every sushi lover must eat here once in their life. I didn't even like raw fish until I came to Nakazawa (yes, unfortunately, I was one of those people who only order rolls), but now I'm ALL THINGS SUSHI OBSESSED! And it's all thanks to Chef Nakazawa!! Also, to make the most of the experience, watch Jiro dreams of sushi before you go to fully appreciate the beauty of the fish & the amount of effort that goes into the 20 perfect pieces of nigiri. They actually gave us free copies of the DVD when I went for dinner because apparently the movie studio kept sending them shipments! Someone jokingly(half serious though) asked Nakazawa to sign our DVDs, but he declined because he said the movie was honoring his master, not him. :') The price is definitely a splurge, but I will for sure be back!!!
(5)
Tiffany E.
I feel like everything good to say about this place has already been said so this review shouldn't be a long one. I somehow got a last minute reservation for the bar at this place on a Saturday. I agree with the other Yelp reviews here--if you're gonna try this restaurant out, pay the extra 30 to sit at the bar. The feel is completely different and it's just a YOLO thing to do you know? Also, so much more personable because you get to interact with the actual chefs. And you get to watch the art of how sushi is cut and there's even a portion where they put a live shrimp on the table!! Just do it and you won't regret it :) Also, as a personal tip, watch a bit of Jiro Dreams of Sushi before going here just to get a sense of this profession because it'll help you appreciate the entire experience a bit more. THE AMADAI. I would go back just for that. It's a pretty uncommon fish and is only served at high end restaurants or for special occasions. I see why. Flavored perfectly and just so yummy!! I'll never eat sushi the same way again. The scallop and basically everything else were freaking amazing. Must try.
(5)
Avi G.
This was more than just a sushi dinner. This was a show. We booked this 30 days in advance, and it was definitely worth it. The ingredients were SO fresh. You could tell because 2 of the dishes (prawns and Scallops) were alive about 2 minutes before being consumed. Like I said it also serves as a show, besides dinner. It was definitely very pricey, and there is not a very high chance of us returning. For 2 people at the bar omakase, and 1 Sake pairing it came to over $400. There are some incredible omakase out there for significantly less. Glad we went for the experience, now we just need to to go Japan to try Jiro. Oh yeh and Nakazawa wasn't there that night. He was supposed to be, but I guess everyone needs a vacation eventually.
(5)
Caroline K.
Since I've unintentionally made it a personal crusade of mine to try every high-end sushi establishment in the city, Nakazawa has been on my radar for awhile. The whole making reservations 30 days in advance is a pain in the ass. But somehow, by some hand of divine intervention, we were able to swiftly click through the website at the stroke of midnight and secure sushi bar seating for 4 people. I still don't know how that happened. Seeing the man in person was akin to meeting a celebrity in the flesh. He's everything everyone has described in their reviews. We both agreed that the line at Shiro's was way too long. He laughed when he asked me how the food was and I answered him in Japanese. The sushi, of course, was delicious and amazing and everything you could hope for (the live scallop and the three types of toro! Swooooon), but we felt the rice fell apart a little too quickly and the experience was lacking in terms of hospitality. Don't get me wrong, service was nothing short of flawless (the server who gently nudged my glass to see if there was any sake left is a beaaautiful example of subtlety), but we felt that Nakazawa was so centralized, so busy that he had little to no time to grace us with his playful and attentive presence we were looking forward to. We also decided to go with the sake pairing because you only live once. It's worth it. It was also my first time drinking unfiltered sake, which was pretty interesting. My favorite was the last one, with notes of peach and tangerine. And the decor of the restaurant was by far my favorite of all of the sushi restaurants I've been to. So minimalist, so simple, yet so classy and elegant. My kind of joint.
(4)
Jae Z.
The feel of the restaurant is like going to a store set up to sell luxury goods only to find out it's stocked with Coach bags. To wit: girl next to me who sat her foot on her chair while sipping her wine with a pinky up. Her foot which was adorned with a shoe attached to a dirty one inch wedge. Nakazawa is great for those who enjoyed Jiro and came here for blind worship in a temple where a supposed prophet had been and to be humored into thinking they're something of a sushi pro (ex. A: guy next to us who asked his date if she kept the sushi in her mouth for awhile. If you don't have faith in your date's ability to eat to your liking maybe don't waste a reservation on her.) For an omakase service, it leaves much to be desired. The gringos in suits feels like a desperate attempt to compensate for the fact that there is only one chef serving 10? 12? People "omakase" style AT the bar. Note that you pay a $25 premium to be seated at the bar. Only the premium isn't for a perfectly paced omakase service to ensure peak enjoyment of the fish. As many others have said, the sous chefs are busy slicing the fish into ready to use pieces for the one chef to then make six nigiris at a time to be handed out in turn at once. Instead, the $25 is for a show (the chef served my scallop piece and proceeded to poke at it to show that it was alive. Contrast that to other times I've had live shellfish at sushi and I just saw that it was alive because my chef was right in front of me instead of being 3 seats away. I'm sure Jiro is somewhere shedding a tear while Nakazawa is home counting the money from this scam) and to interact with the chef which, during our meal, turned into grown adults trying to outcute themselves for attention from the single chef servicing everyone including those of us there for omakase. Don't get me wrong, I enjoy speaking with sushi chefs when there is one to a couple because that would be a reasonable dining experience and a sensible human interaction, but this was just an absurd scenario. As for the sushi, there were very few outstanding pieces including the uni, the mackerel, and the tuna trio. But the rest were fairly mediocre or failures. For the first ten pieces or so I couldn't taste the fish because of the rice or the seasoning. The rice was too vinegary for most of the lighter, more delicate fishes. The hay smoked fishes were not enjoyable. I'm not sure why two separate fishes needed the same treatment when the smoke was so heavy that you mostly only taste the smoke and twice at that. Many of the starter pieces were overwhelmingly dominated by ponzu and yuzu sauces. Other pieces were ruined by too much salt. The uni pieces I had were great but also way too cold - could've been way better. All in all, a disappointment to learn that I just overpaid for a bad "celebrity" restaurant.
(2)
Mary D.
Damn you Chef Nakazawa, I can't enjoy mediocre sushi rolls after tasting your sushi. This was the best sushi I've had in MY LIFE. The wonderful pre-fix menu offers a variety of 20 different sushi pieces ranging from delectable fatty tuna to his world famous tamago. I had the opportunity to sit at the front table where Chef Nakazawa personally plates each piece of sushi to your plate with his team. Let me tell you... the dining experience was amazing! The staff was so professional and knowledgable. Chef Nakazawa is very a humble, charming, and funny man. He explained each serving like an expert and you can tell he is passionate about what he does. Don't be afraid to eat the sushi with your hands here, it's kinda expected. Save your $$ and try to eat here at least once in your life because it is truly a life changing experience for sushi and seafood lovers.
(5)
Joichi I.
Some of the best sushi I've ever tasted in the U.S. Unlike many super-high-end sushi places in the U.S. that fly their fish in daily from Tsukiji, Nakazawa also sources directly and locally. This introduces some fish that is not strictly traditional but chef Nakazawa has managed to adapt them without compromising the very traditional preparation style. The sake list and the pairing was great and the waiter had a sommelier level understanding of Japanese sake which was very impressive. They only take reservations for pairs at the counter and they sync the first part of the course so make sure you reserve way in advance and show up on time so you don't screw up the schedule for everyone. They also have tables for groups of other sizes. Staff was friendly and professional.
(5)
Griffin A.
I'm not worthy to judge Chef Daisuke Nakazawa --- that being said, this is easily the best restaurant I've ever attended. I've been here twice since its opening and have been absolutely blown away both times. The first time, I went with my family and sat in the dining room. The second time, I went with my girlfriend and we sat at the bar. Both places have their perks but I found the bar to be much more enjoyable. Chef Nakazawa makes a piece of sushi for 4-6 people at the bar, lines it up on his hand, places it on your marble slab of a plate, and explains what he's made for you. While one half of the bar eats their piece, he makes the same pieces for the other half, and continues this through the night. The pace was comfortable and each piece was small enough to comfortably eat in one bite. Slow eaters (myself) and people worried about having to go to the bathroom need not worry, Chef Nakazawa will skip you if you're not there to receive your piece and will include you in the next round, one piece behind everyone else. One couple showed up 15 minutes late which I thought would throw off his whole plan and anger him, but Chef Nakazawa greeted them warmly and started them from the first piece while the rest were on our 3rd. One thing that really made me love this restaurant and Nakazawa himself came when I patted my stomach and gave him the "I'm full" face after eating the uni and the salmon roe back to back. He laughed and asked if I'd like to stop eating. Of course, I said no. My last plate then came out with a very mini piece of saltwater eel sushi next to the delicious tamagoyaki he's famous for. He smiled when he gave it to me and said so you don't explode. That solidified this place as my favorite establishment in the world.
(5)
Monica P.
I owe Sushi Nakazawa a long-overdue review since my first time there in December 13'. ALWAYS AN AMAZING EXPERIENCE HERE! DO GET RESERVATIONS AT THE BAR MON-FRI! To me, coming here defeats the whole purpose if you do an Omakase in their back dining room or on a weekend where Nakazawa is not there. You should do the full Omakase experience right where you're in front of Chef Nakazawa, who was the apprentice of Jiro, the sushi master in Japan and watch him work his magic. He does not touch your fish at all if you get the dining room tables, only his assistants prepare them for you. SUSHI QUALITY -- the fish is without a doubt incredibly fresh. He uses many local fishes that changes from season to season from the States and from Japan as well. I actually enjoyed the fish selections more the first time we came. The one thing that I love the most about Sushi Nakazawa compared to other Omakases I've had is that his nigiris are really precise. The fish to rice ratio is absolutely perfect to me. The fish is always served in a nice generous chunk over a small well put together rice... unlike some other places where the fish and rice is too skimpy (ahemYasuda) or uses too much rice with a small cut of fish(ahemKatsuei). The nigiri is served at the perfect warm temperature with a not too subtle yet not too overpowering vinegar note to it. The flavor profiles are innovative and exquisite. He ages, smokes, and even torches certain fishes along with incorporating mint leaves, mustard, special house made sauces, and sea salt... All greatly executed in each piece of sushi! **My favorite highlight at Nakazawa everytime always seems to be the Bonito, live scallop, blue fin tunas, and tamago.(His tamago is absolutely perfect and the best one ever.) SERVICE-- I do not quite understand why people tend to complain about the servers here. Yes they are very well dressed in suits, but they're not intimidating nor do I ever mind them at all during my Omakase dining experiences here. Actually, I like them. The service is so on par; constantly cleaning up my plates, refilling cups, being informative like when we can't understand Nakazawa's English, and especially pulling in and out my chair for me since those bar stools are so damn heavy. Chef Nakazawa himself makes the Omakase experience so much more memorable everytime. He's so interactive, funny, and his smile really does light up the whole room. The love me and my boyfriend have for this place is too real and big. I highly recommend everyone to pop their Omakase cherry here or all the sushi snobs already, of course have to check out Jiro's apprentice's restaurant. It's a two hour Omakase session with 21 nigiris and a dessert that would cost you $150/pp. Sushi Nakazawa, you completely changed me & my boyfriend's sushi perspective to another level.
(5)
Jocelyn K.
This place warrants a 4.5 stars and lives up to the hype. After a month of trying, I was finally able to get a reservation for 2 at the sushi bar. Definitely try your best to get the bar, as the omakase you receive in the Dining Room is not prepared by Nakazawa himself. You also do not get the live prawn in the dining room. Interacting with Nakazawa is also a fun experience. He is a really funny and chill guy and even posed for me holding the live prawns. To start off, here are some tips on getting reservations: - Have OpenTable ready and at midnight get ready to hit that reservation button. I usually waited until 5 seconds after midnight, because sometimes the system is slow in resetting the 30 days. Easiest times to get at the bar are 5pm and 9:30pm. 7pm is near impossible. - It is considerably easier to get Dining Room reservations - Their phone seems to be faulty. I tried dialing several times during the hours specified on their website, but it always seemed to loop a recording. Eventually, I discovered you have to just stay on the line even if the recording replays. If you get a busy tone, dial back a few minutes later. - You can also check weekly for cancellations. Just pick any date within the 30 days limit and hit the Find Next Available button. This is also an easier way to get bar reservations. - On some days, Chef Nakazawa will not be present. It will say so on the OpenTable reservation form. Now for the experience: The dining experience took approximately 2 hours, as you need to wait for Nakazawa to prepare pieces for all 10 people at the bar. 21 pieces of fish might not seem a lot to some people, but it was to me. If it is too much for you, Chef Nakazawa is very accommodating in that you can request for him to use less rice in the pieces. There were some fantastic melt-in-your-mouth pieces, some average ones, and some pieces I did not like. All of the smoky ones I did not enjoy, mainly because I dislike that kind of taste. Also as a note, not all the pieces are from Japan. Some are from right in the US. For example, one of the salmon is Alaskan, geoduck from Washington, the live scallop is from Maine, and amber shrimp is from Guatemala, and bluefin tuna is from North Carolina. Some notable ones are listed below: Golden Eye Snapper - crunchy top from being torched, really unctuous Live Prawn - not sweet but great texture Amber Shrimp - Dipped in the broth in which it cooks Sea Urchin from Hokkaido - more briny than sweet like the Santa Barbara uni, but has a more creamy texture Fatty Tuna Salmon Roe Favorite was the Golden Eye Snapper and the Sea Urchin. I did think the Tamago was hyped up. According to Nakazawa, he does not make it himself. And to me, it just tasted like rolled egg with sugar added to it. It tasted great, but there were some better pieces. We ended with high quality hot green tea and Yuzu sorbet topped with a frozen raspberry and a boysenberry at the bottom. Although completely stuffed by that time, I could not resist the refreshing citrus sorbet. With the $150 price tag per person, excluding tip and tax, I am hesitant on repeating this experience. I am not a sushi fanatic and no matter how high quality the food is, I still cannot justify spending that much money for one meal. Still it is a good place to go at least once to celebrate a special event like an anniversary or birthday.
(4)
Julia F.
I am almost in disbelief that I experienced Sushi Nakazawa. A few months ago, after watching the documentary, "Jiro Dreams of Sushi" I thought about how sad this Westernized interpretation of sushi is that we consume. A close friend with an acute palette promised that we would experience Nakazawa, Jiro's "mini-me" in the most positive of connotations if you will, and be forever changed. And we were... What is it like to have a "still moving" scallop in your mouth? My god...it quivered and undulated before I put it on my tongue. The flavor was pure sweetness, with the right amount of slip and soft texture to forget that you had a still living creature in your mouth. Nakazawa smiled and repeated his entertaining mantra of "still moving." Standouts were the Bonito, King Salmon, Dungeoness Crab with brains (the Nori was warm and tasted of the sea...mmmmm), Uni and Tomago (a perfect cube of cooked egg cake). Paired all of our sushi bar bites with a "Heavenly" Sake from Nagano that tasted like a fermented Honeydew mated with a Cantaloupe. What struck me, as we sat at the far corner of the bar, was the attention to detail. They had individuals innocuously filling your glasses, your pickled ginger, delicately wiping the stone plate where the sushi pieces were placed. There were people to pull your chair in and out for you. Runners who carefully inspected, then reinspected each plate of sushi as it went out to the table diners. Such meticulous, careful attention to create an experience that probably would only be matched and/or challenged if we went to Jiro's establishment in Japan itself. Truly, unbelievably amazing...
(5)
Julie M.
I am by no means a hardcore sushi fanatic, but I definitely can tell the difference between some fresh-out-of-the-water fish and that tray at the local deli that has been sitting next to that California roll for days. When it comes to nicer sushi spots, there are two types I like to frequent--the pure fish, rice, no gimmicks, spots (like Yasuda) or the more playful and aggressive spots (like Neta or Gari). Nakazawa definitely falls into the former category, as your only choice is the omakase (there is no food menu, only a drink menu), and you are just brought 2 to 3 piece flights of fish+rice all meal long (plus a small dessert). Unlike similar places, it is not just fish with a little wasabi and brushed soy--some of the sparingly used sauces, salts, and other flavor enhancers really added a nice touch to already very fresh and tasty fish. In fact, it is some of that variety that I enjoy from menus like the Gari omakase, but here it is just done with much more of an even artistic hand and with better product. It was just flight after flight of skilled and elegant sushi. When we finished, even though we were full, we revisited a couple favorites and asked for a few new pieces. We figured that sushi this well done isn't on every corner, and we should enjoy the visit. And I guess we were right, because as we were walking out, our waitress mentioned the NYT was publishing their four star review the following day. I guess it'll be much tougher to land a seat for my next visit...
(5)
Lucia T.
decor is horrible. Very unsophisticated for a place that in the west that charges a ton money for food. they skimped on wasabi and didn't refill your ginger dish when you were done with it. Otherwise, sushi is like any other sushi you would get in Tokyo. Next.
(2)
Izabella G.
An amazing experience!!
(5)
Sunny Yang L.
Been here twice, although both times Chef Nakazawa was not at the restaurant. Food is amazing especially considering the price. Scallop is the best I've had in NYC so far, Uni is really good, Smoked salmon/bonito is amazing, shad is amazing, prawns and botan ebi is amazing, what else to say really. Now if only making reservations was easier....
(5)
Shay L.
This place definitely exceeds five stars. I was one of the ones lucky enough to hop on a last minute reservation on OpenTable in the dining room. Definitely would have preferred the sushi bar seating but there weren't any available. The omakase was incredible! Truly exquisite food! Great service and staff definitely knows their sushi! After this meal, I haven't craved sushi since! It doesn't compare to any other sushi place in NYC.
(5)
Jack K.
Yes, the rumor is true... it is nearly impossible to make a reservation at Sushi Nakazawa - Sushi Bar. For those who got into the 30-days reservation list, you'll surely enjoy the fresh, quality and well-prepared sushi omakase. For those who are still trying to get on the list, good luck! Chef Nakazawa is a playful and easy-going guy. Besides attentively and personally serving sushi to everyone at the bar, he took the time to chat and make sure everyone had a great time. Overall service experience was impeccable. Absolute 5-stars rating to Otoro, Uni, Scallop and Yuzu Sorbet. Beware: Chef Nakazawa loves to photobomb any instagramers or photo-enthusiasts. Watch out!
(5)
Brent H.
Good not Great! I was really excited to try this place after reading so many reviews. Expecting the best in sushi that NYC has to offer. Two or three pieces were great and everything else we had was just good, not amazing. The only piece that wasn't good was the Uni (Sea Urchin) that is from Maine. Maine Uni is blander than West Coast Uni so it wasn't what I'm use to. We did the premium sake tasting and that was fantastic. My wife and I both agreed that our best Sushi restaurants in San Diego can compete and beat the NYC experience. And I didn't want this outcome since I was spending top $$ for this but hey, I can't complain since I live in an area of abundant great Sushi. I also noticed that most of the five star reviews are from Manhattan Yelpers so perhaps their point of reference is limited to only NYC sushi. Oh well, perhaps that one day trip to Tokyo will finally bring us to Sushi Nirvana.
(3)
Chris H.
Great: - omakase presentation by Chef Nakazawa. At the sushi bar, we watched him snap vigorously moving shrimp in half and then subsequently prepare them for our sushi within minutes. - chairs; the chairs at the bar were really comfortable. I need these. - the sushi ginger, or gari. It was sweet, and had all the ginger flavor without being overly strong or spicy. A good palette cleanser. - the fatty tuna. So-so: - a lot of the sushi. The 2 pieces of cooked shrimp really stood out as being terrible. I thought some of the other tuna pieces would have tasted better. Not a fan of the uni or roe, which is more a function of my taste rather than the restaurant. Conclusion: worth a try. Fun environment. I was really full after having about 20 pieces of sushi.
(4)
Anthony D.
Just wow. After watching Jiro Dreams of Sushi, my girlfriend and I couldn't wait to go visit Chef Nakazawa at his newly opened NYC restaurant. After some nightmarish ordeals with staying up until midnight every night to get a reservation, we finally got through and got 2 seats at the sushi bar. If you are planning a trip here, I'd highly recommend to go for sushi bar only (it has it's own reservation slots on OpenTable), as if you sit in the dining room: A) He doesn't make your sushi, and B) You miss out on the whole experience that him and his assistants put on for you. The Sushi Bar is Omakase only and the price is pretty steep, $150 a head. It definitely lives up to the hype though. The entire experience was like being part of a story, with each piece of sushi being like a chapter in a well-crafted novel. Each had its own distinct flavors, presentation, texture, I was seriously blown away. There are 20 pieces of sushi in the Omakase. While it doesn't sound like a lot, dinner takes about an hour and a half and you are stuffed by the end. Highlights include the 3 piece toro plate, the creamy uni, and of course, his famous cake-like tamago from the movie. Overall dinner for two with two sake pairings (which I highly recommend for your first trip if you like sake at all) and tip, the bill came out to right around $500. Steep but well worth it. Highly recommended!
(5)
Kathy L.
After a monthlong wait we were ecstatic to visit Nakazawa. The sushi bar is where you want to be - yes there is a surcharge but the experience is completely different from the dining room. At the bar each piece is hand served to you by Nakazawa. In the dining room, the sushi is served 2 or 3 pieces at a time I want to start by saying that Nakazawa is extremely flexible. I was afraid that they would balk at my shellfish allergy and distaste for uni or ikura but they didn't! They accommodated wonderfully, adding on different varieties of fish that oftentimes looked better than Y's shellfish options. I am also a huge fan of unique sauces and toppings on my sushi so Nakazawa was right up my alley. Yes certain pieces were completely mind blowing but others were surprisingly chewy. The most memorable piece I had was the Big Red Snapper with yuzu and sea salt. Y's favorite was the Uni (she had 2 pieces!) The service was also impeccable. Y and I were chatting about how we wanted buttery white wine and the waiter immediately responded by suggesting only the buttery kinds. Nakazawa was also extremely cheerful and attentive asking us regularly if everything tasted alright. When Y didn't finish all her rice he asked if the rice was too much and said he could reduce the size just for her Truly a top-notch sushi joint one of the best city. If I can score another reservation I can't wait to go back!
(4)
Ariel G.
Okay, this is embarrassing. I had the premium sake pairing. There were seven glasses of different sake throughout the omakase. So I only remember the first three or four sushi I ate. I took pictures of the sushi, but I don't remember half of them. The moment I took the pictures, how I took them, what the sushi tasted like after I took their pictures, just nope, ney, memory's gone. What I can tell you is Chef Nakazawa is cute. When people are taking pictures with him, instead of saying "cheese", he will shout "Shushi~~~~" And the wine servers and staff at the restaurant are absolutely wonderful and knowledgeable. My wine server is called "Vigo" (Not sure how to spell it correctly, I am a foreigner, don't judge me) he gave me a lot of information about the sake I was tasting and helped me to pace myself during the entire dinner. Very attentive and caring. According to the video I have on my phone, the scallop was extremely fresh because it was moving before I ate it! In the video, I was tapping it for fun and giggling like an idiot every time I tapped it to make it move a little. And Uni, gosh....is to die for. I was sitting at the counter so I managed to talk to the chef with my broken Japanese which I have no idea how and where I learned. I filled the conversation with a lot of giggling. But according to the pictures my friend posted on facebook, which I had no memory of taking them, I had a pretty great time. So if you have choices, make the reservation at the sushi counter. You won't regret it.
(5)
Timson L.
I found out about this when my friend told me one of Master Jiro's apprentice opened up a restaurant in New York. I then watched the Jiro Dreams of Sushi and i would like to give credit to the directors who made that film because if there's such a thing as 4D, i have just experienced it! I was getting hungry as I was watching the film. The place is extremely staffed and they were very attentive, literally be able to assist you within 30 seconds. The simplicity of the sushi is what made it unique. I've never had such an admiration for sushi in my life, the textures and flavors was so detailed and defined that i don't even know what i can compare it to. You get 20 pieces of sushi and each piece is a piece of art. If you watched the film, you would know that the Tamago is a master piece, and it takes years of practice before you can even start practicing making other pieces. And for such reason, I saved this for last and it was definitely worth it - it was perfection. If Tamago was a female, i would have rated it a 12 from a 1-10 scale. Chef Nakazawa blessed us with his presence and we also had an opportunity to take a picture with him and caught him on a break outside wearing a I LOVE NEW YORK shirt. it was quite a moment. TRY IT OUT! WATCH THE FILM!
(5)
Cynthia M.
This is a tough one to review. Lets start with the pros... - Sushi Chef Nakazawa is great! Super friendly and approachable, funny, and quite entertaining. That definitely added to the experience. - Sitting at the bar feels like you are watching sushi theater. It is entertaining, fast paced and you can't stop watching them move around and do their thing. Most entertaining sushi bar experience I have had. - Service is attentive and my water glass was never empty. - The chairs are super comfortable. Kinda reminds me of a barber shop seat and it does require the staff to push you in, but it is very well cushioned. - We did not leave hungry. The 20 course omakase was more than enough and the sake pairing was quite nice. - The yuzu sorbet at the end of the meal was refreshing and delicious. I also enjoyed the frozen blackberry surprise at the bottom of the sorbet. - The TAMAGO! If you watched the movie "Jiro Dreams of Sushi" you would know that this is what Nakazawa spent months trying to perfect. Jiro finally approves it and Nakazawa said he cried tears of joy that he got it right. I see that all those months of hard work paid off. The Tamago was simply divine. It reminded me of a pound cake and a custard. It was the best bite of food I have had in a while. You also get a nice sized portion which was great. Absolutely amazing and kudos to both Chef Jiro and Chef Nakazawa! Now, the cons... - Too big of a staff. All the men in black walking around were overkill. Felt like a security detail and it was quite distracting. Took away from the simplicity of a sushi bar and felt a bit vegas-y. - Outside of a couple of pieces in the omakase, nothing was really mind-blowing. There was no harmony to the order that the pieces were given. The third or fourth dish was an overpowering piece that was so peppery the flavor lingered thereby interfering with the next couple of courses. - The Tuna trio pieces really didn't differ all that much from each other. I was expecting a really great piece of otoro, but it was really not very different from the akami. - We noticed that they served a few pieces of really butchered Uni. Luckily we weren't on the receiving end of them, but it was surprising that Chef Nakazawa just let that go through. We saw him just pass it along to the servers without a second thought. - The price is a bit too high for what you get. $150 for omakase is fine, but for the quality of the dishes we received, it just didn't match. Overall, it was still a great experience and I am still glad I tried it once. Still thinking about that perfect Tamago piece and I think I will be for quite a while! Would I come back? I'm undecided...
(4)
Victoria F.
Alessandro and Nakazawa have ruined me forever! The sushi literally melts in your mouth and the salt, oh the salt from Wales is simply divine. You cannot miss this and I would have paid way more that the 150! Thank you V
(5)
Food L.
Oishii!! There is no better sushi that I've tried in my life! Of course there is still time to try other high end sushi establishments. But it's hard to Imagine anything better. How can a piece of egg taste so damn good!!!! Everything in here was amazing. Even my wife (who called and got us the reservation) loved every single plate. Even the color and shine of each piece was mesmerizing. The only mess up was that I asked for awamori on the rocks and the waiter brought me awamori mixed drink on the rocks... It's on the pricier side but you'll feel like it was worth every penny.
(5)
Michael W.
Chef nakazawa is the only reason to come here ! He's fun, he's humble, he's hard working, He's sincere & try's damn hard to improve his communicating skills yet easing the crowd with his simple jokes, who cares if the jokes are dumb or not. nakazawa is likable !! his laughter is contagious. Sushi wise doesn't blow our minds but who's sushi really can?! In this city full of wannabes it's really easy to be fooled, and people are expecting more for the buck, which at $150 for 22 bites to me was totally worth it. ($6.81 a piece ! come on people do the math and don't complaint about the damn price already) But first jiro has to be watched thus making us believe that nakazawa was apart of something greater, disciplined and ultimately a spiritual journey. Nakazawa doesn't seem to be uptight so why the whole crowd sitting at the bar should be? Which it seems because there are no music at all. Nakazawa knows little jokes help us remember it's about the spirit that can satisfy the soul, sushi is just not enough if jeans runs too tight if you know what I mean. The establishment however felt like a men in black sequence. Black suit here & there making sure everything is perfect which it was. So a big plus for service. Table wise is not wise to book because nakazawa is not apart of it. Other chefs (all japanese which is a plus) handles the sushi that's being bought back to the tables are not that detailed. Overly sauced on eel, sloppily placed on plate. I didn't care for them much but still much respected. Highlights were the tamago, hay smoked pieces which I thought was different. The rice and seaweed was perfection. The size of the pieces were great which covers from side to side. Nothing wowed me because I don't expect to be wowed, there's only so much you can do with sushi. Ichimura is more traditional which nakazawa knows. Just fish & the rice. Nakazawa is making little different for New Yorkers he said, and he's right & he should. In New York it's all about the surprises and the tricks up their sleeves. Just don't give out the secret and nakazawa will do just fine. Chef Daisuke Nakazawa is on the Top of my list as the best sushi omakase chef in NYC.
(5)
Joe L.
Nakazawa-san, I owe you a lengthier review, but right now, looking at these pictures makes me hungry again. I just want to post these pictures so everyone else can enjoy (visually) the first class meal that I just had here. You are truly a master in your own right.
(5)
Andrew F.
Overpriced, overhyped, and an utter disappointment. The sushi here can't hold a candle to, say, 15 East or Sushi Yasuda. Not only that but plates were dropped while members of our party were in the bathroom. Twice. That wouldn't have mattered in the slightest if the fish had been transporting. But nothing was. Not one bite was memorable (not in a good way, at least). It's like the old Woody Allen joke about the restaurant whose food was so mediocre -- and the portions so small. I'm just sad.
(2)
Felisa R.
This will be a very short review. The ambiance is perfect. The service was fantastic. The fish was otherworldly, and the sake pairings elevated the fish to another plane. Ditch the chopsticks, use your hands and let your tastebuds do a happy dance. Words just won't do. Rarely does the hype live up, but this does. Domo arigato gozaimasu
(5)
Ken S.
KenScale: 9.0/10 Sushi Nakazawa is a new sushi restaurant everyone is buzzing about lately, largely due to its chef Daisuke Nakazawa, who once worked as an apprentice under the revered sushi master Jiro Ono in Japan (who was even featured in a documentary called Jiro Dreams of Sushi). The restaurant has a ten-seat sushi bar and dining tables inside, and the seat at the bar is one of the hardest tickets to get in New York City these days. I was lucky enough to score that ticket, and wasn't disappointed. At the sushi bar, chef Nakazawa personally makes and delivers all the dishes. The restaurant has a $150 omakase menu featuring over 20 pieces (you can also ask for more pieces for extra bucks). The fish, from regions as varied as Maine, Alaska and Japan, were all incredibly fresh. Some pieces such as scallop, toro, bonita, and mackarel just blew me away with the way they melted in my mouth to create a blissful experience. I also loved the texture of the rice, not too firm and working harmoniously with the fish. The restaurant doesn't serve soy sauce separately since all the pieces come with flavors such as yuzu spice and mustard. I really liked the way these spices worked to give that extra kick to the pieces. At the end of the meal, chef Nakazawa also serves tamago, a simplistic yet amazing piece with great texture. The meal was memorable not only because of the quality of sushi but because of the opportunity to interact personally with friendly chef Nakazawa. He explained where each fish came from, and what type of spice was used in each piece. The restaurant has an extensive sake, wine, and beer menu (I tried an outstanding junmai ginjo bottle that was served on wine glasses). I was a bit surprised that the atmosphere of the restaurant was more formal than I had thought, with fully dressed staffs and the dining area that looked more like a fine hotel dining room than a casual sushi restaurant. I was told that the dining room takes reservations up to two weeks in advance, while the bar takes reservations up to one month in advance (with maximum of two people at the bar). My recommendation is to just to plan ahead and make that commitment one month in advance for the bar. Once you score the reservation, the restaurant will charge $50 per person within the next 24 hours as a form of deposit. I'm delighted that another outstanding sushi place has arrived in New York City.
(5)
Julio I.
Party of 4. FOOD GRADE: 90% Amazing bites of sushi. Not sure if it was the alcohol mid-way through the meal, but the bites kept getting better and better. There were highs and there were some lows, but even the lows were pretty damn good. Food: 90% ------ Smoked Shirosuke Salmon Chinook King Salmon Sea Scallop Giant Clam Fluke Japanese Red Sennet Porgy Half Beak Gizzard Shad Blue Shrimp Spear Squid Black Skipjack Wild Yellowtail Smoked Bonito No Strings Torn Medium Fatty Bluefin Tuna Soy Marinated Seared Lean Bluefin Tuna Uni Sta. Barbara Soy Marinated Chum Salmon Roe Tomago Unagi Dessert Sake Yuzu Sorbet with Pomegranate Seeds Service: 100% ------ Good timing between dishes. Separate waiters/waitresses for food, explanation, sake and clean-up. It was very efficient and very friendly. Ambience: 95% ------ Bright, clean lines, modern, formal. Better to wear a jacket. Value: 90% ------ For $120 at table seating, the 2 hour meal was worth it. While there are other sushiya omakase places out there for much less, I still think Nakazawa can command such a price tag. However, I am partial to nigiri. Not recommended for people who simply want to try out a 'Jiro' experience.
(5)
Richard S.
The experience and amazing attention to detail is what makes it almost worth $400 for two. The service was perfect and the host made you feel like you were the only one in the room. The evening was a well orchestrated production from the moment we walked through the door. We sat for Omakase. The fish was excellent and some stood out as the best ever but some did not. I personally loved the Tomago which seems to be a topic of debate. If I were to be critical I would say that the sushi bar seating is way too uncomfortable because the you sit in bar stool like swivel chairs that you will need assistance getting in and out of (which they always provide). The sushi did not live up to the hype or price but the overall experience was excellent. We ate... Ivory king salmon Ash smoked salmon Live scallop (still moving) Giant Clay from Washington State Grouper Japanese Red Senate Horse mackerel Sardine Mackerel Aged Tiger Shrimp Blue shrimp Wild yellowtail Bonito Bluefin tuna Medium Fatty tuna Fatty tuna Sea urchin Ikura Sea eel Tuna hand roll Tomago Sorbet
(4)
Tina Y.
There is a lot of hype for this place, and as always when the hype is greater than the quality it is easy to be disappointed, but the food was good although there is room for improvement. (if you are complaining about the lack of soy sauce - I think the half price sushi joint is better suited for your tastes). To judge a restaurant by the tomago is unfair. Yes, that damn tomago is supposedly the most famous in the world - made by Nakazawa himself. Did I like it? Yes, but it is really personal preference. If you are not a fan of tomago anyways, quit complaining about this guy's. It's easily one of the best in NYC, and it better be, given that no other sushi joint focuses so much on something that is not even fish. We were amongst the first to try this place when it first opened, made a reservation for a week after its official opening in case there were kinks they needed to work out. Being the early birds, I think they did well. Omakase Alaska White King Salmon with Okinawa Sea Salt & Citris Saka House made salmon from Alaska * Hotate with Sansho Pepper and Sake Sauce (Maine) * Seared Geoduck Clam with Soy Sauce Abalone boiled for four hours (California) * Saba Mackerel, pickled for 5 days * Kohada (Trigger FIsh) with Trigger fish liver and daikon Hirame with Yuzu * Spear Squid (Long Island) Blue Shrimp (New Caledonia) Shima Aji Skip Jack, hand smoked * Blue Fin Maguro Chutoro, pickled Toro, japanese mustard Uni (California) Ikura Anago Tuna Hand Roll Tomago I starred the most memorable pieces. Hotate still in its shell, that's a win! Abalone boiled for four hours, another win! The smoked and pickled pieces were pretty interesting too. There wasn't anything that I disliked. Sake Pairing. Personally I didn't like their sake pairing. At $40 a pairing, I probably shouldn't be complaining but that may be the exact reason why I'm complaining. The first or second pairing was great, then it went downhill from there. The sake sommelier said it herself, you start with something strong then you progress towards the weaker stuff. I must have understood her as, you start with the good sake then move towards the cheap stuff, cause it sure tasted like it. Ambiance. I felt a bit weird in there, although Nakazawa tries to engage everyone in conversation. Perhaps it was still opening and the Italian bosses were in restaurant to make sure things were going well, but it felt a bit mobster with all of them standing around behind the guests speaking in Italian and offering friends/family free food? Perhaps we'll go for a return visit when some of this hype dies down.
(4)
Arthur H.
I ate at the sushi bar, and I'm giving this 3.5 stars. Also, to everyone complaining that his tamago is too much like a cake... Kasutera-style tamagos aren't uncommon; Sukiyabashi Jiro, Kanesaka, and Sukiyabashi Jiro Roppongi (all great sushi places in Tokyo) have the same style... (And 15 East has a similar style, too.) Really good pieces: Saba and uni Disappointing pieces: Hotate (too salty) and anago (it's decent--just disappointing in that it could be sooo much better) --- Good things first! The fish was generally fresh--there was a generally decent mix of locations from which the fish came from, though I have to admit that I was surprised by how much fish was sourced from the Northeast. The rice was also pretty good; the temperature was good, texture was great, and taste was right. (Monty, however, was disappointed that one of the pieces had mushy rice; I didn't notice this, but Monty's palate is superior to mine.) Also, the seaweed was EXCELLENT and was similar to good seaweed I've had in Japan. --- Now we go over the bad stuff! I guess I'm kind of a snob about this, but one thing really bothered me here. Some of the nigiri we had utilized precut fish. The akami, for instance, had been cut about 10 to 15 minutes before. I strongly prefer freshly cut fish, which is something I generally haven't encountered in my favorite places. (Kyubey in Ginza actually involved fish that had been cut and left to sit out for five minutes, and that already really bothered me...) Another issue I had with the meal was that the portions were really small. I wasn't used to how small the nigiri were, and I was left hungry at the end. I was pretty disappointed when they just cleaned up everything without asking me if I wanted more nigiri. I can eat way more than 21 pieces here... However, I should probably add that the two girls we were with thought that the portions were just right. Hmm. The meal ended up costing about $190 per person, and I honestly don't think it was worth it. I can go to Ichimura or 15 East for that price, and my overall experiences there have been far better. The rice was generally similar, but I thought that the fish at those places have been fresher and more flavorful. Sushi Nakazawa was good, but I still think it's a notch below Ichimura and 15 East. However, Chef Nakazawa is still young; maybe he'll improve the restaurant a lot in the next few months! Sushi Nakazawa vs. Sukiyabashi Jiro (Roppongi): Some of you are probably wondering how Sushi Nakazawa compares to Sukiyabashi Jiro. I haven't been to the main branch, but I've had dinner at the Roppongi branch (with the younger son). I enjoyed the sushi there FAR more. The fish was much fresher and more flavorful, the rice was better, and there were some truly spectacular pieces (especially the uni and anago) in that meal. I can't say the same about this meal, sadly. However, that meal was in TOKYO, and it was also nearly twice as expensive as Sushi Nakazawa, so... that says a lot.
If you hear laughter, it is probably Chef Nakazawa. He has a great, boisterous laugh that unites all the sushi lovers at the bar. Any solemn face is quickly lit up by the Chef. He is not camera shy either. He poses freely for pictures and encourages the captured moments before they are quickly devoured. He is so interactive with his guests that it is quite playful. Overall, I can say that the fish quality is on par with the greats - 15 East, Sushi Yasuda, Ushiwakamaru, etc. I love a fresh, new sushi bar and this one fit the bill. Outstanding notes include the golden eye snapper with salt flakes (slightly seared), and the hay smoke technique/flavor. Here is a full list for those who are curious: 1. Chamu salmon with rock salt - off to a great start, sweet and salty 2. Sockeye salmon with hay smoke - elegant and smoky 3. Maine scallop with yuzu pepper - a nice spicy kick, scallop slightly less fresh than previous experiences 4. Cuttlefish with soy salt and shiso leaf - liked the freshness of the leaf 5. Unicorn liver - I was and still am puzzled by this, but this is what the chef called the pate-like addition to this piece. 6. Golden eye snapper with salt flakes - slightly seared with a delicate smoky taste - FAVORITE! 7. Horse mackerel - solid, but nothing striking 8. Japanese mackerel - aged 7 days 9. Live shrimp 10. White leg shrimp giant - somewhat boring, I was hoping for a deep-fried head 11. Spanish mackerel with yuzu pepper 12. Cobia - sweet and firm 13. Bonito with hay smoke - soft and yummy 14. Boston blue fin tuna trio - lean, soy marinated, medium fatty toro 15. Santa Barbara uni with white truffle shaving (plus $20 surcharge) 16. Salmon roe - brings out the earthy taste of the seaweed 17. Saltwater eel with eel sauce - creamy texture, sweet and salty 18. Tuna hand roll - super soft with a touch of saltiness 19. The famous egg Some other notes: The chairs at the bar are a slight awkward. They are very large, so they are hard to maneuver and you will literally need someone to push you in. I felt I was going to fall backwards sometimes. In addition, I was at the last seating at 9:30 and Chef Nakazawa did not linger to see if there would be more sushi requests. So, if you would like a more extended experience, try to get the earlier seating if you can. By the way, there is free parking on the opposite side after 6 pm on weekdays =). I literally parked across the street. Overall, hope you enjoy and love your experience!
(4)
Christie K.
Honestly, I went in with higher expectations. For the omakase, it was good but not great. I mean maybe it was the fact that we did not sit at the sushi bar but the nori was soggy. Rice, not the perfect texture and uni from Maine? Most of the fish was sourced locally-not that it's bad but it's not what I had in mind. And the icing on the cake was the fact that not one of the six staff we walked by even said thank you or goodbye! I know it's not the biggest ordeal but it caught me by surprise. Price aside, I've had better quality fish as well as service. Such a disappointment for the hype it received. One positive was their yuzu sorbet. Very delicious! Based on my experience dining at the table, if I could give Nakazawa 3.5 stars, I would. I will have to update this after a bar experience. To be fair, I should have known better than to have sushi table-side. First timer table side & desperate for the Nakazawa experience, the end result was simply a bad combination. Sigh. I look forward to a better experience which I hope will include some uni from Japan!!! Fingers crossed.
(3)
Alwaysbe L.
I really wanted to like this place. I usually keep my expectations in check before coming to overhyped, highly reviewed, long wait-list tables. With sushi it's something I only consume at very high levels by a well trained Japanese chef or nothing at all. No offense to non-Japanese chefs because there are few in NYC but let's face it the term shokunin kishitsu is not in your native vernacular. Like many I thoroughly enjoyed watching Jiro documentary and the intrigue of having a disciple of a master serve his very own omakase in West Village was too enticing to ignore. Sushi groupie friend and I were fortunate to land a last minute cancellation and sat at the table in front of chef Nakazawa and we were psyched! We met the chef and he was very engaging and affable as many reviews have mentioned. He's so friendly and likable after we stepped out of his restaurant he insisted on taking pictures with us. Likes: Chef and his personality. Best tomago ever - castella (fluffy japanese lb cake) like with slightly sweet and subtle dashi flavor. Uni and scallop pieces. Dislikes: Too tall bar chairs. Really uncomfortable (overdressed) wait staff to customer ratio - they were swarming everywhere! Rather strongly rich and fishy pieces too early in the rounds. overcooked spot prawns, too many blow torched pieces. Still unpolished sequence of pieces to make it a master sushi theatre. Sake pairing not very good.
(3)
Yalong C.
Best raw fish in NY. Authentic way to prepare material. Best Sushi I can find in New York and have learnt a lot of fishes and places you may never heard of. I love the salmon that has changed my distaste to salmon. Not just the rareness of fishes but also the way to combine with spices and rices for great sushi. The legendary Egg Omelet is anther best thing I can find in New York, art come from Jiro in Tokyo. A must for sushi lover. Worth $120 for a life-time experience. And Reservation at sushi bar is super difficult.
(5)
Eva W.
Bar review. The lighting is a bit bright. The chairs are rather awkward and heavy. It was also a bit weird that the proprietor and his cohorts hovered around in their suits. However, the quality of the fish is top notch and the condiments are nicely paired to bring out the different qualities of the fish. Nakazawa was extremely personable and loved to laugh. He personally served every single piece. Personally, I liked that the amount of rice with each piece wasn't excessive. Overall a great experience! PS. Be aware you have to pay a deposit with your reservation.
(5)
Michaela P.
My family goes to Japan often so being there really sets the bar high for high quality sushi. That said, Sushi Nakazawa did not disappoint. Every single sushi in the omakase was amazing, most especially the uni with white truffles. I've never had anything like that before. If you can, sit at the bar and watch the chefs hard at work preparing your meal. It's also better to sit there as the temperature of the sushi is close to what it should be.
(5)
Jing Y.
I was expecting a phenomenal sushi experience given what I've seen in the documentary. While the meal was good and there were a few pieces that I thought were stellar, the overall omakase experience fell short of expectations. The service was extremely attentive and I'm glad I got to try it but I wouldn't go back given the price of the meal.
(4)
Eugene L.
It pains me to write such a review, but it must be done. Like most, I saw Jiro Dreams of Sushi and becoming enamored with the potential to try such dazzling sushi, I started saving my pennies for the day when I would hop on a plane across the sea to sit at famed Jiro's. When Nakazawa opened, it was like the food gods shone their faces upon the American populous and said, "behold! the fish you seek shall be thine!" For days upon end, I set an alarm for 11:58pm, three browsers open to OpenTable in hopes of snagging a bar reservation. No luck. My wife, however, decided the dining table was an acceptable option and since there was a table available for her birthday, we decided that intimate conversation could trump seats at the bar (she thought anyway, I still wanted the bar seats). We arrived promptly, and the place looks nice. I passed the envied bar seats without a glance. Maybe one or two. Soon the omakase began, with a wonderful server explaining each piece. The salmon, then scallops, and white fish, and jackfish, and mackerel, each plate arriving quickly after the previous. Standouts? Scallops, uni (add white shaved truffles for $20 more), salmon roe, and for me, the tomago. But notice I listed only 4 items as standouts. I literally just finished the meal 90 minutes ago (and no, I didn't drink so inebriation is not a factor). There are 20 or so pieces of fish (I honestly didn't count). I've been around and at restaurants where I've had 14-20 dishes, I can remember at least 8-10 standouts years afterwards. After each dish, we were more and more let down. I appreciate the layering of flavors that the sushi provided, but ocasionally, they would overpower each other. The smoked spiced jackfish was too smokey and spicy barely tasting of fish (which is supposed to be the point right?). The shrimp was cooked well but it could have been any old shrimp. The cooked tuna sushi lost its subtle nuances. On the other hand, the standouts did stand out spectacularly. The uni was ungodly melt in your mouth goodness with the fresh truffle. Was it a good meal? Yes. Was it the best sushi we've ever had? Nope. From a pure quality standpoint, it's definitely up there. For the price (130 + 20 supplimental + 40 for one regular sake pairing), we would say it's not worth it. I've spent this amount of money on restaurants where I can emphatically say it was worth this, but I cannot about this one. Did you want to go before reading my review? I won't try to convince you otherwise, but you won't get a recommendation from me if you were on the fence.
(3)
Liza H.
This was the most awesome dining experience i have had in NYC. The sushi is to die for-it just melts in your mouth. It is hard to think i could eat sushi anywhere else. Just perfection-the chef is amazing, so friendly, i learned so much. everyone should be rushing here
(5)
Becky L.
Yes, the sushi was fresh and varied. However, the flavors were a bit lacking. Pieces that came with a touch of sea salt tasted too salty while others lacked the depth. The only exception was the sea urchin which was deliciously creamy. The ambiance was pleasant with modern lines. However, the service was RUSHED! The servers bused the plated so quickly that I did not have time to put down my chopsticks. And when I took my time to eat the sushi, the servers walked over constantly and hovering to see if they could take away the plates!!! The service made it an expensive meal VERY UNPLEASANT!!!
(3)
Stephanie W.
After watching Dreams of Jiro and reading Pete Wells 4 star review in the NYT, I felt compelled to visit NY and dine at Sushi Nakazawa. It is a 20 course omakase, with 2-3 pieces of fish presented at a time. The sushi rice is not too compact, and perfectly seasoned as to not overwhelm the sushi. The fish itself has really clean flavors with delicate accents such as yuzu and kumquat zest. My absolute favorite was the hay smoked wild salmon. Subtle smoky flavor permeating the flesh. It is the best sushi I have had. Finishing off the meal are the tamago and a yuzu sorbet. The tamago is a sponge like cake consistency with a touch of sweetness. Yuzu sorbet is light and refreshing. Both quite bright and pleasing. I agree the staff seemed tense, with no one really smiling. One of our servers had an apprentice following him around, which reminded me of residency and being at a teaching hospital. Maybe they could open for lunch and do the training at that time. I also wish the space between the sushi bar and dining room was wider. This would make the sushi bar more visible to the dining room area so one could peek at the chef(s) at work, which makes the dinner experience even more enjoyable. When we were leaving, Chef Nakazawa did stop his prep and looked up and smiled, which made me smile. A nice way to end a memorable meal. A return trip to NY is definitely a must as I would like to dine at the sushi bar. Or perhaps Chef Nakazawa can make a special appearance in California.
(5)
Gracie J.
The truth is that Nakazawa's getting a lot of hype from his Jiro association. We bought into the hype and paid $120 each for a dining room reservation. In response to a previous review, I don't care if my sous chef is Mexican, Chinese, White, Green, or Purple-skinned... as long as they have a passion for sushi and know what they're doing. Sushi chefs: Being in the dining room our sushi was made by the sous chefs. Composition was generally good although I had one piece overwhelmed by wasabi and made me cough and gasp for water. Generally the rice and fish balance was good although they do tend to clump the rice into smaller, denser balls than other restaurants. Atmosphere: We were surprised by the Western look. Servers all dressed in black suits. Sake served in wineglasses. Very fancy looking but personally not what I like at a sushi restaurant. The lighting is literally night and day - dim in the dining room and super bright at the sushi bar. Fish: were all great, clearly fresh which each having their own unique flavor. We counted 20 pieces for our omakase (including tamago). Favorites: butterfish, fluke, manta shrimp, kampachi, bonito, amberjack & skipjack. Tuna, as usual, were fabulous. Overall, it was a plesant experience, but if I were to go back I'd shell out the extra to sit at the sushi bar and get the whole experience. Nakazawa is a very nice guy who patiently poses for pics with customers. It would have been great to be able to interact with him.
(4)
Courtney G.
You know this place is great based on the other reviews. Just want to point out what a classy, but fun, atmosphere it has. Very comfortable seating with formal service/sommelier, but the sushi chefs don't take themselves too seriously. No pretension, amazing food, and a great date spot (if you need it).
I had the honor of sitting at the bar. The sushi was brilliant and Nakazawa was affable, funny, laid back and genius. This was not like the Jiro experience but I expect it was just as tasty. The premium sake paring was also fantastic. My favorites were the egg custard, scallop, smoked salmon, uni, tuna. salmon...yeah everything. The trigger fish with trigger liver was super fresh but not my thing. Clearly the best sushi you will ever have. Loved it!!!! Worth the price.
(5)
Mohammed A.
It's a nice place, hard to get reservation, but like the Tokyo original, it's a bit overrated. The sushi is a fixed tasting menu, you get around 10 plates then some desserts, some sushi is really good but some are really bad, they don't give you soya sauce, maybe it's some etiquette thing, didn't want to ask and be embarrassed to be honest. The host will introduce each plate and where the fish came from, Alaska to Ecuador, Japan to Canada, they come from all over the world. The dinner will set you back $120 without drinks, unless you are an avid sushi lover and prefer something traditional than trendy and modern stuff like Nobu, you won't like it.
(3)
Jordan S.
Nestled under the shadows of townhouses, Daisuke Nakazawa endeavors to escape a metaphorical shadow of his own - Jiro. Significant in the film only as anecdotal evidence to the singular drive to perfection Jiro demanded - Nakazawa spent years solely making tamago, the egg dish which concluded the meal - Nakazawa eagerly seeks to establish himself as an entrant worthy of a seat at the proverbial table of New York sushi icons and mainstays. At times, his eagerness is admirable. The house smoked katsuo (skipjack) is a hauntingly substantial take on humble katsuobushi, the smokiness imparted in a stunningly complex manner, accentuating the eating experience from initial aroma to the lingering taste. But occasionally, that same eagerness can come across as desperate, or at the very least, out of touch. Before the mantis shrimp tails are presented for your consumption, a live mantis shrimp is plucked from its shallow bath and plopped onto a plate just before you. Nakazawa holds it firmly, two long steel chopsticks acting the part of spinnaker poles, as the mantis shrimps billows underneath them, curling to and fro. "He's a fighter," Nakazawa beams. "Got me four times this morning. Dangerous!" Some diners will shift uncomfortably, literally faced with the realization that in short order, they'll be eating something that was alive mere moments before it reached their plates. Others will retrieve their chopsticks and poke it themselves, first tentatively, like a dog would sniff an insect. Muffled squeals ring out in the long room at the mantis jutting out its woefully inadequate claws. Further prods are met with only open resignation through meek attempts to avoid the wooden jabs, the mantis seemingly aware of the consignment of its fate. It is at this point that Nakazawa will place the tail portion you are meant to eat next to the future tail portion, still attached to its bearer, wriggling frantically at the sensation of the severed limb of its compatriot only inches away. "You want picture? Before and after!" Nakazawa chuckles. Girls in dresses the size and vibrancy of handfuls of confetti hunt for the perfect Instagram filter. Other, more squeamish patrons politely decline. Mercifully, the tortured mantis is placed back in its bath, only to wait for the next group of diners to reach that hellish course. This served as one of the few instances in which I was grateful for my shellfish allergy. I could not fathom eating the mantis shrimp, having been forced to watch its peer wriggle and thrash next to the remains ready to be eaten. If it seems a trite point, consider the idea of having a yellowfin held next to the flayed flesh of its familiars, for the sake of inane photos sent to unknown followers. A difference in scale should not make one experience any more palatable than the other. It is also an odd practice given the general reverence ingredients seem to be held in. The salmon smoked in hay is smoked in hay handpicked by Nakazawa, who rides his bicycle to market early each morning to ensure he receives only the best fish. This teetering from approachability and gregariousness to extreme refinement is exacerbated by the omnipresent formality throughout the rest of the restaurant. Chairs are pulled gingerly from the bar when a patron enters, departs, or returns. Waiters and waitresses in sharply tailored garments stand deathly still just behind the row of the seated. The sake and wine lists begin reasonably but veer quickly into the obscene. In all, it would not seem to be an environment well-suited to spectacle. And yet, a spectacle is what Sushi Nakazawa ultimately is. This eagerness to cater to the instant dissemination of experiences to the vast wilderness of the internet seems a stark contrast to not only the severity of Jiro (a place at which you can finish your meal in twenty minutes, where eating is only interrupted by solemn nods or gruff interjections of approval) but to the idea, wrong or not, of upscale omakase as a zen like transcendental experience. It is fitting then that the sushi is not transcendent. The freshness is beyond question, as the mantis shrimp and the scallops shucked in plain view will demonstrate. The variety, while still leagues better than most, is a bit too reliant on subspecies of salmon to be considered without equal. Finally, the use of vinegar in the rice and the use of accompaniments generally, be they wasabi, yuzu, shishito, or the kosho like mustard, are too subtle to be appreciated. Most will likely be satisfied, but that is missing the point. Omakase at this level is not meant to be something which solely satisfies. It is meant to be sushi par excellence, impressing in the patron a desire to return, a testament by the chef that he or she is without equal. Ichimura has done it. Nakazawa still needs to find himself. In seeking to distance himself from Jiro, Nakazawa has inarguably succeeded. Perhaps, in ways very different than what he anticipated or intended.
(4)
Shawn B.
I was pleasantly surprised when I visited this newer sushi spot from the apprentice of Jiro. I feel that this is as fresh of fish as you can possibly find in New York. Absolutely excellent from the moment you arrive to when you know it's time to leave. You walk into a fairly random spot in West Village, very modern and chic. I unfortunately haven't had the luxury of dining at the sushi counter just yet but my experience was still incredible since we had a phenomenal waiter. Each piece of nigiri in the omakase that came out just completely blew my friend and my minds, we knew we came across a new favorite spot. Also keep in mind that they have some rare sakes here, so just place your trust in the waiter to grab you an excellent sake to pair with your sushi and you will be SOLID. I just hate the reservation system with a passion. Otherwise, if you can get one, be prepared for a solid treat!! Price wasn't even that bad either compared to its NYC rivals. Highly highly recommend. Very surprised it didn't get a Michelin star for 2014.
(5)
Jenny L.
3.5 stars (definitely more than a-ok, but I'm not yet a fan) We got a reservation at 6:15 on Sunday, five nights after the grand opening. After watching the movie and seeing master chef Jiro's high standards and his continuous pursuit of perfection I was ready for a special culinary experience. There's no menu, only omakase. Beverage choice includes sake and wine, with options for pairing: sake, sparkling wine, or flat wine. We went with the sake flight, with Maurizio de Rosa as our guide. He explained that for sake drinking, one should start with higher quality in the beginning and then proceed with sake of lesser quality. Our drinks were paired with the different parts of the meal, starting with junmai and ending with nigori. Most of the portions were standard, but there were a couple that was barely more than a sip. The omakase begins immediately, there is no appetizer or amuse-bouche except for the homemade picked ginger - we dive in with Chef Nakazawa (his English is limited, his sous-chef and staff translates every now and then) and begin with some Pacific salmon with sea salt and California citrus. The procession continues with hand smoked Alaskan salmon (smoky and flavorful), Maine scallop (he shows us the shell and then opens it in front of us), geoduck (lightly seared), abalone, jack mackerel, kohada (aka gizzard shad - one of my favorites of the evening), trigger fish, sword fish, Spanish mackerel, baby cuttlefish, live mantis shrimp (succulent and unique), blue fin tuna, chutoro (I preferred this tonight to the otoro), otoro, octopus, ikura (house seasoned), and anago. In total we had about twenty pieces, with a delicious tuna hand roll and (of course) the tamagoyaki to end the meal. The nigiri had a good balance of rice to fish, and they were prepared expertly. Some pieces were seared, others were brushed with different vinegars, juices, oils, sauces, and various concoctions, many of them were enhanced with zests, sea salt, ginger, daikon, Japanese mustard, and wasabi. See my site for full review and pictures. The space is modern and simple; the theme colors are black and white and I didn't notice any music playing in the background. The staff is in formal attire, full suits or black dress. The chefs has masterful knife skills, the ingredients were fresh and of high quality. Chef Nakazawa interacts with us, and he is often smiling and aims to please. Tonight they didn't have sea urchin (uni) - a few of the evenings this week he served live sea urchin in a shell in the omakase dinner. He explained that they only get uni on Wednesdays and Thursdays. Serving fresh uni out of the shell is gimmicky and it's not imperative, however for an omakase that cost $175/pp in NYC, I sure would've liked to have uni in my dinner. All in all, Sushi Nakazawa is better than many edomae sushi dens in NYC but definitely is not on the same level as some of the bests in town. This is their first week of operations, I'm sure they will eventually figure out the kinks (miso soup or traditional Japanese dessert perhaps). But for my experience, the cost of the omakase was steep at $175 per person, and the six-sake tasting at $40 was also a premium. After tax, tip, and the uni (we bought later at the grocery store) our dinner was about $600 for two. You can argue that this is the value of a meal at Sukiyabashi Jiro - but alas Nakazawa-san is the apprentice, not the master.
(3)
Jerome Y.
Try to get bar seats
(5)
D K.
We are totally disappointed with Sushi Nakazawa. There were too many disappointing moments during the omakase. I thought it might be because I am coming down with a cold or something, but I quickly found that wasn't the case. I was able to taste my favorite regional Uni perfectly well (Santa Barbara) and I had the #1 piece of Toro in my lifetime, which is truly something. I noticed an extreme quality difference between the offerings of the omakase and the a la carte extras that we ordered afterwards. Whoever made our first round of sushi was not as skilled as the one who made our a la carte orders. All this is to say, the sushi was extremely inconsistent, which is infuriating to the true sushiphile. The courses appeared to be ill planned, and I did not care for the two over-smoked nigiri pieces that they served during the omakase. It didn't help that there was an extremely loud customer disturbing the entire dining room. Multiple tables complained to the wait staff and nothing was done to quiet him down. The waiters failed to explain each piece of sushi... at one point they just plopped down the next course and said this is Squid, this is Amberjack, this is Hotate. I am sure they are trained to explain the sauce and other preparation for each fish, because this was done for every other course. So, the theme for our night in the dining room at Nakazawa was inconsistency. Normally, inconsistency only crops up after visiting a top rated sushi restaurant more than a dozen times. This is a very bad sign indeed. Other notable mentions: the dining room could have been better designed. Also, the coatroom had trouble keeping track of our belongings. We have no desire to return here. I didn't realize the chef was the head tamago chef at Jiro's until visiting yelp to write this review. The tamago was unique, but it didn't blow my mind. It tasted more like pound cake than anything else. I doubt this was just a bad night for the restaurant. Something is terribly amiss.
(2)
Eric S.
My friend was able to get us a reservation here by spamming the reservation button. We ate at a table because we wanted to sit and talk together. I was very hesitant to eat here at first due to the price and the fact that most sushi I've ate before had tasted pretty much the same regardless of the price I paid. I was soon blown away. The omakase here was amazing. Every piece had a distinguished taste and you could really taste the difference in fish. At first, I was stunned that there was no wasabi or soy sauce, but I quickly recognized that those two elements would have tarnished the taste of the sushi here. Each piece of sushi was a mix of various flavors that enhanced the natural taste of the fish itself. After I ate a piece of sushi, I made sure that I cleaned my palate by eating a piece of ginger and drinking water so that my experience of each piece of sushi would not be affected. I did not have sake here but at the end of the omakase, they let you order individual pieces of sushi that you would like again. Naturally, I re-ordered another piece of Uni and Toro. Both of them melted in my mouth and I made sure I enjoyed every moment of it. The desert that they gave at the end was also interesting. It was a good mix of pomegranate with a scoop of sorbet. It wasn't too sweet and was a little bit sour, a great way to wrap up the meal. Overall, I enjoyed every moment of the experience here and would gladly come again (if I can get a reservation!) despite the cost!
(5)
Aash C.
Worth the wait.
(5)
Vincent F.
I am one of those crazy fools who is still trying to figure out how to get to Tokyo just to eat the Omakase at Sukiyabashi Jiro. I love sushi and I've had it in any number of places. So clearly I needed to check out Nakazawa's place here in NYC. We sat in the dining room and had the Omakase meal which was comprised solely of Nigiri. There were no dessert offerings and there were no appetizers or options other than eating the course after course of fish on rice. Let me say this right out front : On average, this was the best Nigiri I've ever had. It was fresh, it was flavorful and the rice was exceptional. Now let me say this : This was far from my best sushi meal ever. I don't know why I was unimpressed. I think it had something to do with the minimalistic service and meal. It really was like everything was pared down to the bare minimum. It felt, sterile.. it felt boring. It felt disconnected from feeling. Yes I know this review is ridiculous in that I'm complaining about a $150 per person sushi meal by saying it lacked feeling, but at this price point, that's what I expect. I want to eat a piece of fish and have to take a second with my eyes closed to savor it as it melts in my mouth with flavor (like the O-Toro should have but didn't). I want to end the meal and look at my friends and say "Wow!".. not one of us felt that way. So, this meal was odd in that respect. I recommend it, but it's not life and death by any stretch.
(3)
Tony Y.
Let's be really honest here, the sushi at Nakazawa is good but not great. It's fresh and the chef is amazing but the fish is the real star here and I think people forget that. I've had way better sushi else where in NYC for half the price but for the respect for the establishment, I will not say which. First off, this place seems way too corporate. I appreciate the nice chairs but I'm at a sushi place, not my office. Secondly, the assembly line is ridiculous and the way the chef pumps out sushi is so impersonal. Omakase is supposed to be the freshest around so why is it that the otoro here doesn't taste half as good as the otoro I had elsewhere. In addition, while I appreciate the use of salt for texture, I think it's a lot harder to control than a brush stroke, hence some pieces are way saltier than it should be. Overall the place is good for an experience but not worth half its hype. The best part of the night: Someone asked, "what makes the tamago so sweet?" Nakazawa responds, "the sugar."
(3)
SM W.
Without a doubt a beautiful sushi experience. Every piece was a mouth watering experience..savoring like a good wine. If you love sushi then you need to try...at least once. The pieces are not extraordinary, but what is done to it is just WOW...simple ...we were at the table, but each piece is just as fresh...they seem to know when to present the next dosh..to end it all, is the infamous tamago...it is why we are here..u have to watch "jiro dreams of sushi"..to understand and why we had to come..we were not disappointed. Sure, we will be back.
(5)
T Z.
very reasonably priced for such a wonderful experience. food was very well made and definitely up to par with Jiro Dreams of Sushi standards the environment was quite nice although we didn't get to sit at the bar with Nakazawa
(5)
Virginia R.
NO NO NO. SAVE YOUR MONEY. NOT WORTH THE HYPE. I'D RATHER GIVE MY $400 TO THE MTA. Instead, go to Ushiwakamaru, Sushi Azabu or Ichimura at Brushstroke. My man and I live around the corner and have been dying to eat here for awhile and on Thanksgiving Eve, we decided to take the plunge. Well, we would rather drown than spend another $400 here again. The scene: That's exactly what it is. Don't expect to feel comfortable or at ease in this pretentious, black and white restaurant that looks like a bathroom. The chairs are so ridiculously uncomfortable and clunky. There's no music and no charm. It feels very sterile and unwelcoming. Not Japanese at all (FYI I spent my childhood in Tsukuba, Japan). The service: Very professional and well coordinated, all were wearing suits. It seemed to be choreographed. Everyone was attentive and helpful with the awkward chairs, helping people maneuver their way in and out of the sushi bar. Despite the attentive service, we had notified the servers that I had a shellfish allergy. Therefore, there were going to be two special plates made for me, amidst the 20 pieces of sushi. And about halfway through the omakase, we saw the female server pick up our next round of plates and look at the food expeditor as if something were wrong. He shrugged his shoulders and she continued to deliver my guy the same non-shellfish plate I received. Epic Fail. Toward the end of the meal, when my guy realized he never received any of the shrimp dishes that the others at the bar were served, he asked the female waitress and she firmly replied, "I did give it to you and you ate it!" Then he fired back, "I would remember eating a live shrimp." She left and another server told us they would take care of it and bring him the shrimp. At this point, we just wanted to leave because things were really uncomfortable and the food was unimpressive. The fish to rice ratio was off and they were torching fish left and right because it wasn't fresh. The female server was either embarrassed or angry because she never came back and we were never issued an apology or a drink comp. There are so many high quality, fantastic restaurants in this city that are eager for your business. Sushi Nakazawa doesn't cut it. By far, it was my biggest disappointment of 2014.
(1)
Kamiu L.
This was incredible. Lived up to my very high expectations. Definitely get the 21 piece omakase at the sushi bar, with the sake pairing. The uni, pike mackerel, and tuna three ways were my favorite pieces. The egg custard finale was incredible, I am still thinking about it days later.
(5)
Amy Y.
My boyfriend took me here for my birthday, we had omakase. The food is outstanding, worth every dollar. They pay very close attention to detail, I was impressed. The fish is so fresh. The scallop I had was actually still moving on my plate.
(5)
Mary P.
I received the pleasure of dining here, and I'm very lucky I did. Chef Nakazawa not only creates beautiful pieces of sushi, but he is incredibly friendly and playful. While not all pieces were to my liking, his tamago (what he is famous for) is wonderfully delicate. Savory and sweet all at once. All in all, I did enjoy the omakase. Nothing was bad, some were okay, the rest were great!
(5)
Ignacio C.
Clearly this restaurant is overrated. The sushi was just ok and the prices are very very high. Nothing like sushi yakuza.
(1)
Elizabeth C.
If only I could give 100 stars! BEST sushi - and meal - of my life! I used to work at a sushi fine dining spot years ago - not to mention have been a sushi fanatic my whole life - and Sushi Nakazawa was witnessing a true culinary ART. If you're going to spend the $$, dish the extra dollars to sit at the sushi bar and meet Chef Nakazawa - the food is worth it of course; but you're paying for omakase and should participate in the experience by interacting with the chefs. It's $150 per person - which is not that outrageous for your typical, elegant omakase menu. This ain't your trendy sushi polluted with avocado BS. ;) On food highlights - I was super impressed with how Chef Nakazawa seared both the Squid and Clam nigiri with a blowtorch - and explained it helps to remove the overly fishy flavor. It was perfect with a crisp, smoky flavoring. I've never been a huge fan of either in sushi but LOVED both. My next favorite was the Uni - it melted in your mouth and was so fresh and delicious! And, of course, the Tamago finale did not disappoint! OMG I am sooo hungry thinking of this meal - which happened a year ago in January 2014! I will never forget every moment - Chef Nakazawa was so warm and friendly too. And, seemed so excited, enthused and welcoming - he even broke out the ipad a couple times to show off the type of fish that was next! I LOVE HIM. Anyway - this meal was a year ago but I'm writing so late because I just booked another reservation and remembered I never posted about it. So here you go - don't miss out on this one, fellow diners!! The memorable experience of being served by a true sushi chef master is worth the price alone - you will never forget it!! PS - for the fellow sushi nerds, if you haven't already, pick up the book The Story of Sushi and give it a read before you go too. :)
(5)
Joyce L.
I really enjoyed the entire experience at Sushi Nakazawa. We got great bar seats. If you have the opportunity to sit at the bar, take it. They price the omasake a bit more at the bar, I think it's $150 per person at the bar vs. $120 per person at a table but it's well worth the premium. We sat right in front of Chef Nakazawa and watched him prepare each piece. He was very friendly, talkative and playful to everyone at the bar. The food was also top notch. I enjoyed every piece (about 20 pieces total) especially the seared ones. I usually don't like uni but the uni here was really good, it was very fresh and rich. I can't wait to come here again!
(5)
Daniel T.
I had a 6:30 reservation on a Saturday night for the dining room. From start until finish, everything was perfect. My table was ready early at 6:00 so they notified me via text. The texture & temperature of the fish & rice were perfect. The sake pairings perfectly matched the courses. We opted for more courses after the initial 20-definetely do not regret that decision. Chef Nakazawa is a very kind man, I was able to get a picture with him and the co-owner. This was the best culinary experience I have ever had. This is definitely the best tasting and most authentic sushi in New York, if not America. I will definitely go back, especially if I can snag a pair of seats at the sushi bar.
(5)
daniel p.
Very good sushi. Everything thing is omakase. Food , service and decor is excellent. Hard to get reservations so book ahead.
(5)
M B.
This may be sacrilege, but I have to say that this place was only okay. Went here with a friend for a meal with sake pairings. The staff was attentive, although mildly pretentious. The explanation of each piece was thorough and then they acted annoyed if you had a follow up question. I have had sushi many places across the country, and after watching the Jiro documentary and reading about this place, I was expecting much, much more. For the price, I would expect one of those transcendent moments. An experience where I'm trying something new or unexpected. But instead, I was left feeling like it was in the middle of the pack of all the sushi places I have visited. Not trying to be mean or anything, this was very good. But it was definitely a disappointment. Even the egg custard - it was good, but nothing I haven't had before. Perhaps the hype has gone too far.
(3)
Brooke R.
Husband's surprise for our 4th anniversary dinner, so went in on a high of love and anticipation. Tree-covered quiet street in the West Village, away from the crush of the city; up polished black stone steps into the restaurant, and you're transported into a serene and modern temple of Sushi. The rock star bar is front and center, and brilliantly highlighted; space in the back is elegantly simple and serene. We arrived early for our 9:45 reservation, and were seated quickly and happily. The waitstaff from the bottom up were in black ties and suits; almost looked like the Crazy 88's. It's all about the process and ceremony, and you're best leaving yourself in the expert hands of the chef with the 20-pce Omakase ~ you eat what they give you, in the sequence in which it's intended, and it's sublime. Definitely go with the Sake pairings, they totally enhanced the meal and all were unlike any sake we've ever had. Everything is presented on white rectangular plates, simply top-quality fish laid over perfect rice with selected seasonings that enhanced and complemented the fish: salmon, scallop, geoduck, flounder, pompano, reef fish, barrel fish, mackerel, tuna, uni, eel, roe, egg - it's all there, and all were utterly exquisite. Said it on FB as well: this place is the Formula 1 of sushi... a completely elevated level of superb product, spare and gorgeous presentation, and flawless service. Just wish we'd gotten a list of the sushi and sake pairings to take home and savor again!
(5)
Cindy G.
Great retro sushi experience. Loved giro style sushi. We had omakase by the bar. Food was great but seating arrangement was a bit awkward. Large bar stools were side by side, hard to get out once seated. Perhaps that can be changed? I also perfer to have individual sushi chef serving per client,however, I felt as we were served as a group at a time slot. We were also asked to leave when the next group arrived. :/ better sushi experience can be found slew here. (Azabu sushi)??
(3)
Gerald G.
The food and the experience were amazing, but at that price, it certainly should be. The reason I won't go back there is that towards the end of the meal, I asked one of the waiters if it might be possible to have a second of a couple of the sushi pieces I particularly liked. They gave me one of each, tiny morsels. When the bill came, without warning they had charged me an extra $40, a la carte prices, on top of the $175 per person pre fixe. It didn't ruin the evening, but it was a sign of hubris and made me decide not to give them any further business.
(3)
Laurie H.
Make sure you pay extra and get a seat at the sushi bar if you have the choice! Admittedly a picky sushi eater, this place absolutely blew my mind! We were able to make a reservation for Sushi Nakazawa 30 days prior at the strike of midnight, and we were given the choice for the Dining Room or the Sushi Bar. Unfortunately, since it had just opened and we didn't know what to expect, we decided on the Dining Room. It was still a wonderful experience and the sushi was excellent and fresh, but it would've been nice to be able to converse with Nakazawa and see him personally make the sushi. The experience at Nakazawa can best be described as close to Sushi of Gari, where the sushi chef takes extraordinary care in creating each piece and serves it individually. Make sure you let the chef or the waiter know if there is any fish you don't eat, as they are more than happy to accommodate you. I am told that the "menu" for omakase changes every single day, as what they serve depend on what fish is the freshest and what they are able to source from the markets (Yes, they FLY their fish in from California and Japan). My favorite piece was definitely the geoduck. This is a must try for anyone who claims to know and love sushi!! I would suggest watching Jiro Dreams of Sushi before visiting, as the documentary gives you a little bit of background on how extraordinary a process it is for sushi chefs to reach Nakazawa's level (i.e. Nakazawa wasn't allowed to learn how to make actual sushi until he had perfected the "tamago" egg sushi, which took him 3-4 months and over 200 attempts before Jiro would accept). I don't usually even like tamago, but Nakazawa made it very well. The highlight of our night was definitely when we were on our way our and upon catching the eye of Nakazawa, we were given the biggest, most uninhibited smile I have ever seen in my life.
(5)
Tong Yi T.
Due to the high price, this was a special occasion dinner for us. The set menu was delicious, but portion size was very small as expected. Sushi was served in sets of 2-3 pieces per course. After the entire dinner menu was served, I decided to order additional a la carte sushi to fill myself up. Very nice Japanese sake and plum wine selection. Although the food was wonderful, I will not be a repeat customer due to the price. High quality sushi can be found elsewhere.
(4)
Jon E.
I was lucky enough to get a reservation at the chef's table (Omakase) in the first month that they opened. Hands down (and there has been stiff competition) the best sushi I have ever had. With chef Nakazawa handing you every piece of sushi with his own hands, conversing with you about the origin and preparation of each piece, it is truly a wonderful atmosphere and experience. Simply exceptional.
(5)
Josh Y.
I've had omakase at several renowned sushi bars in both nyc (not including Masa) and tokyo. This is actually my new favorite in nyc. I'm not a big fan of so many seared pieces, but, somehow the overall experience was absolutely amazing. It's been over a month, and i'm still thinking about it.
(5)
Andy N.
I had high expectations for this place. I'm fortunate to have eaten at almost all of the top sushi places in NYC and several in Tokyo including Sukiyabashi Jiro. I'm sad to say Sushi Nakazawa was overall, a disappointment. To start, the service is awkward. They don't have a menu of the specific fish you are eating. At Jiro, they give you a list so you know exactly what you're eating and can take it home for future reference. The main chef did not seem to do a proper job of communicating what is going on or what you are eating. He broke out his iPad a few times to show pictures, but was distracted by FB friends requests. It was odd. Honestly, he seemed to care more about telling the sushi bar guests that he was just as popular as Jiro, than communicating about the fish. For me, this is a distraction and takes away from the food experience. The fish was very good. It was definitely fresh. However, the pieces were half to 2/3 the size of the pieces at Jiro and other top sushi bars. After spending that much for dinner, I expected to be very full after. I was not. Many of the pieces were tasty including the fatty tuna, uni and bluefin tuna. There did not seem to be any unique pieces. The ginger was homemade and excellent. Overall, it was an overrated food experience. My guess is that the hype surrounding this place wears off quickly. There are probably 10 other sushi places in NYC only where the fish is just as good or better, the staff is more professional and the value is better. PS: Not that this affects the food experience, but as a side point, my Japanese friend overheard the head sushi chef several times making derogatory statements about "Americans". Given his business is in New York, maybe he should be a little more respectful.
(2)
Linda H.
Wow. Best sushi I've ate up to date. It also turned out to an exceptional dining experience thanks to some extra good luck. My awesome and sweet boyfriend had originally made dinner reservations for 9:30pm for one of the nights that we were in NY. Only the dining room was available for reservations as the exclusive sushi bar has very limited seating and able to accommodate only 10 people per night therefore must be booked way in advance (at least 1 month). At the very last minute, the day of in fact, my boyfriend received a text notification that a couple of seats opened up at the sushi bar for 5pm. We were shopping in SOHO. With a couple quick phone calls, my boyfriend was able to swap our 9:30pm reservation for the 5pm reservation to sit at the sushi bar. At the sushi bar, we got to witness the action and interact with Mr. Nakazawa himself! He's quite a friendly and somewhat quirky guy. He prepared a total of 21 pieces of sushi for us. Every piece was skillfully done and tasted amazing. So fresh, so delicate, so flavorful, so ãŠã„ã—ã„ oishii! I was a happy customer from beginning to end. :) The final piece, a grand finale, was the tamago. I was looking forward to it after seeing it in Jiro Dreams of Sushi. It certainly met my expectations, simplistic, yet masterful.
(5)
Ramon L.
This is some of the best sushi I've ever had. The sushi is unbelievable! 20 pieces of heaven...giant clam, mantis shrimp, uni with truffle, blue fin...man, it just kept coming. Nakazawa was there when we went and he was all smiles and very friendly. Just a great experience. Gotta sit at the bar. We did the paring as well and had some really amazing sake. AWESOME!!!
(5)
Shane H.
So where do I begin it was very difficult to good reservations and very many many rules which is really not needed when you want to come and enjoy your meal you can't even call the place to let them know you're running late how ridiculous is this okay. So let's start with the food I have had much better sushi then what they serve there and the pieces are extremely small, now really we think he really needs to just go back to Japan and work with jiro. I've had so much better sushi didn't want to serve their the pieces are tiny not worth $450 bill for two people. How ridiculous is thattheir sake per glass was $20 that is on believable come on. Most of the sushi tasted the same and I wish they would tell us I was eating puffer fish so I can get something else. Sushi was mediocre quality that you can get anywhere else especially in New York City, And the egg custard which I was looking forward to since I love tamago was very disappointing. The best thing on the menu was the lychie ice cream which I'm not about to pay $450 for. People go somewhere else do not waste your money here it's not going to be here for many years they really need to make their piece is much larger and have you be more people friendly so we can go there and enjoy yourself and if you're about to charge to much money for food make sure you give us more this is absolutely ridiculous next! let me tell you to truth after the $450 bill dinner for two people we went out and had pizza afterwards come on now what does that tell you!
(2)
Dittle D.
Delicious food. The chef was a wonderful host- always laughing and having fun. Would love to come back.
(5)
Fatima K.
My meal at Sushi Nakazawa was definitely one of the BEST I have ever had! Everything about this place is wonderful. I was worried that my sky high expectations would ruin my meal, but the experience here set a whole new standard! Chef Nakazawa is such a jolly person, he was laughing and cracking jokes throughout our dinner. Yet, as he served us each piece, he explained the type of fish, where it was from, and how it was prepared. I think he laughed every time he looked my way because I was smiling from ear to ear - I couldn't contain my happiness! Each piece of the omakase was unique and took my taste buds to heaven. The yellowtail (oh my gosh so good), scallop (it was supposed to dance but mine was a bit on the lazy side), golden eye snapper, medium fatty tuna, and the tamago (seriously, tamago of my dreams) were wonderful. I would list the others but I forgot the names. The experience here was worth every penny and I am already saving up for my next visit. To all those that are thinking about it, GET THAT RESERVATION NOW.
(5)
Diandra D.
There's a book I read year ago called the Miracle of Mindfulness by Zen master Thich Nhat Hanh. It essentially talks about the principles that govern Buddhism: the incredible power of living in the moment, being fully cognizant of one's surroundings and the details that compose each aspect of our lives. It's a practice in awareness. Anyway, there's this section where he discusses eating: we typically chew fast, whether out of hunger or a desire to move on to the next thing in our day or because it's what we're used to. He suggests chewing slowly, taking note of each facet of what we're eating: where it came from, how it was made ... really relishing the sacredness of food as something that nourishes our bodies and is a part of the cycle of life. I bring this up because the practice of mindful eating was never something I have personally experienced. I'm a food lover and oftentimes that translates into me DEVOURING my food, gobbling up all it sweet-salty-light-rich-filling-creamy-tart-acidic perfection. My trip to Sushi Nakazawa was my first practice in mindful eating. But I'll get back to that in a moment. So several weeks ago, I received an email from my husband, subject "THIS PLACE LOOKS GREAT!!" The body of the email was the link to the now famous New York Times Review ... yeah, the one that led the New York Times to declare Sushi Nakazawa as the Best Restaurant in NY for 2013. I was aware of the 30 day + reservation wait, but I decided to try anyway. I was desperate for a great Christmas present for Brian (this, with only a week left until Christmas and still no gift for him). I called and a fabulous female British (Kiwi?) voice answered. After explaining my dilemma, she kindly squeezed us in for the following Friday at 7 pm. He was surprised... completely clueless until we were steps away from the restaurant. It was fantastic. The restaurant is definitely a study in understated and minimalistic elegance. There are only 10 tables in the whole restaurant. The coveted sushi bar was the first thing we saw when we walked in, Daisuke Nakazawa in the center flanked by his other chefs. We were seated quickly at a table. The restaurant's sake sommelier approached the table to inquire about food preferences and allergies, and take our drink orders. We opted for the $40 sake special (dubbed the best drink deal in NY by Adam Platt) to accompany or omakase. The sake pairings were delicious and portions were the perfect size to accompany each dish without overpowering it. We were each brought a small dish of pickled ginger, the only condiment we would be offered that night. One of the servers then brought our first course, two pieces of sushi on a rectangular white dish. Brian and I looked at each other. "How are we going to get full on this?" we telepathically inquired. We both picked up our chopsticks and started with the sushi on the right. Initially, I chewed slowly because I wanted to savor it, in case we wouldn't be getting our next course for a while. But then I instinctively closed my eyes. I tasted the tartness of the rice wine vinegar, the buttery richness of the fish, the slight spice of the miso. It all melted together down my throat and I was amazed. There was no spicy mayo, no soy sauce, no vegetables or tempura batter or fruit to mask the flavor. It was just us and the fish. As the courses progressed, we realized we'd be more than satisfied with our servings. At one point, I inquired about how sushi pieces were paired together. The server explained that like fish was paired: tuna, roe, salmon, mackerel, shrimp, urchin, eel ... I'm fairly certain they ran the gamut with the selections. At one point, I inquired about Chef Nakazawa's signature dish. The server smiled "that's your next course ... the final course". I've never been one for Tamago, but when it takes anyone 10 years to master something, you have to feel a certain giddiness about it. It was smooth, creamy, delicately sweet and a perfect end to the omakase. The sommelier returned to our table. "At this point, would you like to revisit any dishes that you've already tried, or perhaps continue the experience with some new dishes?" I felt a little bit like Alice with that one. How much more was there to try? We decided on two additional pieces each (or $40 additional). The omakase was completed with a sorbet dish, served with pomegranate seeds and raspberries. As we sat waiting for the check, it dawned on me what tremendous confidence Chef Nakazawa must have in his craft to serve 21 pieces of sushi that are so fresh, so superior in quality, that he offers nothing else at his restaurant: no amous bouche, no appetizers, no sides, no condiments. And in truth, his confidence is well deserved and fully earned. His sushi was the freshest and most delicious in its subtle flavors that I have ever had. As we began to walk out, I caught Chef Nakazawa's eyes. He smiled a full smile, one that started in his eyes and expressed deep gratitude at o
(5)
Aaron F.
SUMMARY: This was one of the top three meals I have ever had. Freaking awesome. If that was useful, click the button below. But if you're one of those Yelp-aholics who likes a thorough review, go ahead and read my whole review. Let's break the experience down into three stages: getting the reservation, the meal, and the post-meal. --GETTING THE RESERVATION: "Fighting off the behemoths at Wal-Mart on Black Friday" Getting a reservation at Sushi Nakazawa was no easy feat. After finding out about his restaurant about three weeks in advance of our trip to New York, I spent 15 minutes a day for several days clicking through the reservations hoping to snag one. I got on the waitlist, where they will text you if a spot opens up, but each of the first three times I got a text, the spot was gone before I could snag it (literally less than two minutes after I got those texts). On the fourth try, I scrambled to a laptop, got online, and bagged the reservation (literally two days before my trip). I was giddy as a clam. Wait. Clams aren't giddy... Ah who the f*ck cares. I got a reservation for my girlfriend and myself. Who needs clams when you have bluefin tuna?!? Also they send you a confirmation text before you get there, so make sure you confirm it. --THE MEAL: "Waiting for the biggest interview of your life" We got to the restaurant early and wound up walking around the neighborhood for a drink to kill some time. When we arrived, we were greeted politely by Vito, the maitre'd, who took our coats promptly. He scared me a bit by telling me he couldn't find our reservation, but then my heart attack subsided and he seated us. The anticipation definitely made the night feel like a job interview. ... That is, a two hour delicious job interview with wine, fancy sushi, and the best service EVER. The seating area at the sushi bar is 10 seats on an L-shaped bar around the prep area, with #1 on the far left and #10 on the far right. The chart below is not to scale and probably looks like some ridiculous ASCII art, but Yelp doesn't allow graphic design in its reviews (hint hint to the Yelp trolls who are browsing my review in sheer jealousy) 1 I 2 I 3 I sushi sushi NAKAZAWA sushi sushi 4 I chef chef chef chef I-------------------------------------------------Â-------------------- 5 6 7 8 9 10 The girlfriend and I got seats 7 and 8, which are literally the best seats in the whole damned house. Which meant that I could sit right in front of Nakazawa as he handed me each piece. There were 21 pieces in total, each one a revelation in subtlety, grace, and pure flavor: Ivory King Salmon - sudachi and sea salt Alaska Chum Salmon - smoked with hay - Hokkaido Scallop with Yuzu pepper - Maine Geoduck - WA. Barred knifejaw - Japan Golden eye snapper - Chiba Aji (horse mackerel) from Kyushu Baby Seabring 7 day aged mackerel with mustard Tiger Shrimp -Atlantic Blue shrimp from New Caledonia Wild King Yellowtail - Buri Bonito - smoked with hay Bluefin tuna from Boston (all tuna from Boston) Medium fatty tuna Fatty tuna Sea urchin from Santa Barbara Wild Chum Salmon Roe - Alaska (ikura shoyu) Anago (sea eel) from Kyushu Hand tuna roll (tuna) nori from Tokyo Bay Tomago Nakazawa san was funny, polite, and a wizard with his craft throughout the whole meal. At one point, he pulled out a tablet, showed us a photo of a fish, then said a phrase in Japanese. Then he looked to a server and said, "Translate!" Th The sommelier came by early in the meal and we put our trust in him - and we were not disappointed. We paired two half-bottles of wine (a Sancerre - a crisp, light white wine that went splendidly with the first half, and a Blaufrankisch - a splendid German red that was mellow and accompanied the last half like the fluffy pillow that goes with a dream). At the end of the meal, the Chef asked us if we wanted a repeat of any courses, and we hit another round of the golden eye snapper. Then we enjoyed a yuzu sorbet with raspberries, blackberries, and pomegranate seeds before stepping out into the brisk New York night - but not before a photo with our master chef sealed one of the best meals of my life. --THE POST-MEAL: "The Definition of Service" If a restaurant's staff treats you well when you're dining, the place is good. If a restaurant's staff treats you well after your meal is over, you know it's a great place. Sushi Nakazawa did both. After our experience I emailed the staff to express my thanks and to ask what the first few courses were and within a day, I got a thorough response (see the 21 course list above). If you want to come here, hold out for a Sushi Bar seat. Totally worth the experience. Trust me. I'm a professional.
(5)
Danny W.
Reservation: Apparently it's quite difficult to get and requires some endurance. We went here on a whim since one of the people in our group has Nakazawa's cell phone number saved. Decor: Very contemporary, very sleek. Ambience conveys more of a chic ambiance than one that a more traditional sushi place would, I think, exude. Food/Drink: We opted to skip the sake pairing and start with beer (Koshihikari and Ozeno), followed by two bottles of sake (Mizbasho and Kubota Manju). The drinks were light and paired nicely with the omakase though the Kubota Manju is sweeter than I would like. The sushi itself was amazing and incorporated techniques and flavors that I have never tried, though I'm far from being a sushi connoisseur. I won't give any spoilers as to each piece I ate, since one of the joys of omakase is not knowing what you'll be served. All I will say is, it's a fantastic experience that you should try at least once......and that the tamago is beyond words. Overall: Great food and great experience. Get a bar seat, bring along some good company, and enjoy.
(5)
Nick O.
Definitely hard to get reservations, but totally worth the wait! Sushi was incredible. Service was exceptional.
(5)
Brett W.
I've had Nakazawa on my list since it first opened. Had the pleasure of being taken for a client dinner, and luckily did not foot the bill on this one... The dinner was $700+ for 2 people... But we figured if we're doing it, we're going to go all out (Sake, Beer, Truffle Addition + Omakase for 2 + additional hand roll, and beer for Nakazawa and his staff.) Walking in, this was a beautiful space, extremely clean and the service was outstanding. We were promptly seated at the Sushi bar, front and center to watch Nakazawa deliver the goods and prep everything. If you eat at the sushi bar, he prepares every single piece you eat and serves it one by one. If you opt for the dining room, his staff prepares it, and it is served a few pieces at a time. 20 Piece Omakase; the highlights were: Hay smoked salmon Mackerel Uni w/ Truffle Addition (and I don't even like Uni... This was unbelievable) Pike Trigger Fish w/ Ankimono Scallop (Still moving) Otoro Tamago (WTF is this piece of deliciousness. I don't understand, but it was perfect way to end the meal. His famous desert that he mastered under Jiro) Only thing I was slightly disappointed in was the Yellowtail. Usually my favorite piece of fish... I expected it to be the best ever, and it wasn't... Considering how good everything was. I think the experience here definitely adds to the meal, and I have to say the textures of the fish were some of the most unique i've ever experienced. Great experience. If you're willing to spend this money and want one of the best sushi experiences, then go. Reservations are quite hard to come by...
(5)
Edward K.
Great Sushi downtown Very fancy 10-course tasting menu, around 7 were sushi. Most of them were amazing, but there were some strange ones. There was a great desert course at the end. The waitress gave a detailed explanation about each course, so you know exactly what you are having Food: 8 out of 10 Service: 10 out of 10 Decor: 10 out of 10 Price: 7 out of 10 Location: 9 out of 10 Total: 44 out of 50, 8.8 out of 10
(4)
Philip H.
Jiro's nightmare... I dined here tonight with my wife and another couple. Having just arrived from having a sushi breakfast at Sushi Dai, the famous sushi bar at Tsukiji Market in Tokyo, my palette might have been a little bit biased. I also dined at Sukiyabashi Jiro Honten on November 13, 2013, so I can offer a perspective on both restaurants. I've also been to Shiro's in Seattle, Kabuto in Las Vegas, Oishii & Oya in Boston, and Sushi Zo/Kiriko/Hiko/Sushi Gen in LA. Nakazawa has much room to improve, given the high expectations that come along with having worked under master Jiro. Having dined at Nakazawa and Jiro, you cannot think of Nakazawa as an affordable, convenient substitute for Jiro. Jiro is on a completely different level and is an entirely different experience. Nakazawa: 1. Full drink menu 2. Rice is less vinegary than Jiro and cooler 3. Many waiters 4. Dining room in rear 5. Very dark in dining room One of the most distinguishing features of Jiro's is his rice. It's warm, a little above room temperature, and has a pretty vinegary taste to it. Nakazawa has toned the vinegary in the rice down quite a bit, which was disappointing. I did enjoy the Tamago egg at Nakazawa, probably the best Tamago that I've had in my life. At the end of the day, is Nakazawa a cheaper way to experience Jiro? Absolutely not. Is it close? Absolutely not. If you are looking for authentic sushi, but don't have your expectations set on the best of the best, Nakazawa provides a solid omakase meal in a clean, modern, elegant setting with a wondering drink menu and excellent service. If you are searching for the Holy Grail of sushi and looking for an out of this world experience, you may be disappointed. If Jiro had a nightmare, this could be it...
(3)
Ron H.
Amazing. I'm not really a big fan of mollusk sushi but he made them palpable. As for the fish, just delicious. I was a little disappointed when salmon came up first, because I expected it to be your typical, but super fresh salmon that everyone has, but somehow even the standard stuff was just prepared so well with his own simple twists that make it just different enough to be above a very high bar. He definitely sits with giants. I was about 25 minutes late *EEK* I know, but Mr. Nakazawa was very cool about it (yes I apologized, I felt like a shmuck). He's definitely a very friendly guy who loves to joke around. The sommelier seemed very knowledgable about sake. If I asked, he would provide a lot of info, so much so that Mr. Nakazawa jokingly chided that he talked too much. The service in general is excellent. Btw, Mr. Nakazawa does source fish from all over, but Japan itself also sources fish from all over the world (those fishing vessels don't just hang around off the coast of Japan you know), so try not to expect all "JDM" fish. The dining room is open, and can be reserved via phone only. I believe it's cheaper than at the bar, but you also get slightly less.
(5)
s. C.
love love love the sushi here.. The uni and the medium fatty tuna was beyond awesome. I love every piece of sushi I got. The staff is super efficient and pretty friendly The yuzu sorbet was fantastic as well. Definitely recommend this place.
(5)
Jenny S.
Sushi and the ambiance was good. Alot of effort went into each piece of sushi. Most pieces were seared, smoked, or prepared with salt/yuzu/mustard. It was less about how fresh the fish was or how it tasted naturally. I personally like traditional and simple sushi more...but I still enjoyed the food alot. I was disappointed by many other things....but keep in mind that we had a party of 4 so we couldn't get the sushi bar experience which would probably be much better. Service was mediocre at best. We couldn't understand the server's heavily accented English. She forgot to add shaved truffle on to the uni for us. She also did not make it clear that the last course (choose any 2 pieces of sushi) was included as part of the omakase. As a result, we skipped out on the last course by accident. We found out about these things afterwards. Most of all, Chef Nakazawa was not present that night even though he is usually there on weekdays. I'm a big fan of Jiro Dreams of Sushi and I mainly went for Nakazawa. I wasn't blown away by the food so I wouldn't recommend going for just the sushi. It's about the chef himself. In terms of price, I think it was pretty reasonable for a high end sushi place.
(3)
Jiho S.
Excellent experience at the bar. $150 a head yes which works out to $7.50 a piece. Amazingly still hungry afterwards I refrained from ordering a la carte as we were given the option. I think I had enough of super high priced sushi. So as everyone agrees. I did the sake pairing for $40 which was great. They said its about 8oz but it felt like more. Enough that I felt quite tipsy and I lost my focus on the omakase! I'll opt for a single glass next time. The whole bar starts service at the same time. Dont be late to your reservation!
(5)
Drew S.
Let's be honest, I'm reviewing this mainly to brag to the public that I went here, not because I have anything particularly meaningful to add. Went a week ago. Everyone was super friendly. I know nothing of substance about sushi, so I'll leave that up to the others. It'd certainly be nice to learn more about sushi in the next year or so and then return there again, perhaps I'd really appreciate it more. Even though we didn't order the sake pairing, they included it complimentary on a couple occasions. A much-appreciated touch. The Yuzu Sorbet at the end was mind-blowingly good. I have a massive sweet tooth, and this was easily one of the best desserts that I've had in my life.
(5)
Yvonne L.
Taken here for my birthday and had a great experience! We were supposed to be seated in the restaurant area, but there was one table in the bar area by the window that was open. We asked the hostess if it was available and she politely accommodated us. Definitely a great experience and would recommend sitting at the sushi bar instead if you can get a seat! Omakase flowed nicely and we were given detailed explanations about each piece. Definitely a pricey meal, but very high quality and a great treat for a special occasion if you love sushi!
(5)
Alicia W.
fabulous and delicious sushi, I have had in my whole life! I will definitely go back more and more times! I like this sushi bar!!
(5)
Kristin B.
i had high hopes dining at Sushi Nakazawa especially since i had eaten at some high-end tokyo sushi bars during my last vacation there, but i left disappointed. i must preface that my meal took place in the dining room and not at the sushi bar. i tried to snag bar seats, but alas the reservation gods just werent on my side haha...i had a very late dining time at 9:45pm but luckily they texted me around 8:30pm saying that my table was ready so i did appreciate that head's up. the restaurant itself is very sleek, clean and modern and i loved it. i also have to say that the sushi was good quality, nothing was bad or disgusting haha...but then again nothing was mind blowing good either. although i did notice that the cuts of fish did seem smaller than other places that i've been to haha...maybe i'm spoiled having eaten at Tokyo or coming from LA where we have pretty good sushi options too...but what failed me during dinner was the overall service. i had to ask for hot tea three times before it was finally served to me and just the tiny details weren't there. i know i'm being nit picky but since i'm left handed, i thought the sushi should have been served on my plate at the opposite angle of Justin B who is right handed. this attention to detail is prevalent at other sushi establishments that i've dined at :-/ i dont know, i just left my meal underwhelmed, but i would come back and try the sushi bar experience if i could get reservations since i'm still hopeful that it would be better haha
(3)
Lauren W.
I was able to dine here when a friend made a reservation and then had to go out of town unexpectedly. I love food experiences, but didn't know anything about this restaurant before coming here, except that its hard to get into. What a lovely surprise! The decor is simultaneously elegant and grounding and as soon as you walk in you are treated so very very well. Your water glass is never even half empty, your table is immaculate throughout the 9 courses, and the sushi pairing is GENEROUSLY POURED. The only thing presented to me that I didn't care for was the Uni. I will give anything THREE tries. I had tried Uni twice before, and hated it both times. But, third time's the charm so when our host asked if there was any type of fish we did not like, I kept my mouth shut. I guess if I didn't like the Uni here, I'll never like Uni!! No marks off the 5 star rating for my personal preference. Big points that we were asked if there was anything we didn't like, didn't want, or had allergies/sensitivities to. The sushi rice was so very well seasoned, and each piece of fish was both oh-so-fresh and melt-in-your-mouth delicious. (As in, the fish was so tender it dissolved in your mouth). I particularly remember the ivory salmon and the mackerel being above and beyond any I have ever had. I loved the sea salt and other subtle sauces that brought out the best in each piece of fish. Will definitely come here again, it is well worth the price point.
(5)
ev k.
One word: AMAZING! Definitely must have the 21 piece omakase at the sushi bar where Chef Nakazawa prepares every perfect piece with careful craftmanship and an infectious smile. Each piece of sushi has a very distinct, unique flavor profile, no two are the same, but not only that, the sequence in which the pieces are served is perfectly orchestrated. And the Tamago might just be one of life's mysteries to me because the texture, taste, and consistency is perfection!
(5)
Yichen C.
I was expecting a 5-star dining experience given how difficult it was to book a seat at this place, but all I got was a 4-star, max. I booked a month in advance, but the sushi bar seats were all gone so I had to settle for a dining room table. It's fine - as long as the food is the same, I don't care where I sit. I also didn't like the fact that a 40 USD pp charge was placed to hold the seats and a 80 USD pp additional charge will be forced for no-shows. Com'on, is this place really that popular? Strong points of this restaurant have been brought up by other reviewers as well. (1) It prepares sushi exactly the way sushi is prepared in fancy sushi-ya in Japan: instead of the classic combination of soy sauce and wasabi (or in the case of most sushi restaurants in this country, fake wasabi), the chef would use sea salt, vinegar, other condiments, etc. to bring out the umami (旨味) of the fish of the highest quality. This allows for the natural scent and taste of fish to fully develop instead of being obscured by the strong flavor of soy sauce. I appreciate the philosophy. (2) The fish used in this restaurant was definitely of the best quality. Two thumbs up. Best tuna, best flounder, best squid, best shrimp...the list goes on. In fact, the preparation method of Sushi Nakazawa only makes sense when the best fish are used. Special highlights: saba, octopus, otoro, aoi (=blue) shrimp. (3) The service was most efficient ever. Having spent time in quite a couple of Asian countries, I'm hardly ever impressed with the quality of service in ANY restaurant in this country. Why? Because usually the servers here are either much less efficient, much less careful, or much less sincere. Some snobbish restaurants in NYC even have servers who are condescending and judgmental (yes, I am talking about Jean Georges). It's a terrible thing to endure a meal at the mercy of capricious servers, and it's an even more terrible thing that you have to tip them for their service - at least 15%. Anyhow, Sushi Nakazawa is a place where I'd give a high rating for service. The servers (especially a Japanese lady in her thirties by the look) live up to my standard because they are focused, efficient, and humble. Kudos. Weaknesses: (1) Ah, anago has so many teeny-tiny bones...I'm a world pro at picking out fish bones with my tongue, and it still took me 2 minutes to clear all the bones from my anago. If you aren't very good at this, the anago piece might be your undoing. Take extra caution if you don't want to end up at the emergency room. (2) Okay I have a major complaint about the CO2 concentration in the restaurant. The restaurant really should work on its ventilation! As I went on a cold day, all the windows and doors were shut, and the restaurant was incredibly crowded. I was suffering from a headache, dizziness and nausea because of the high concentration of carbon dioxide. Take caution - you might end up at the emergency room for a different reason than a stuck fish bone, after all. (3) I didn't like the smoked dishes. I just don't think smoking a top-quality piece of fish in pretty much the same way you prepare smoked salmon is a good idea. Just give me the original Japanese method, please :) (4) Dessert was so-so. I wasn't very impressed with it so I wouldn't recommend getting the dessert at this place.
(4)
Cat C.
Recently opened Sushi restaurant and after reading all the reviews, a must try as I am an Omakase sushi fan... The fish was very fresh, tender and for the most part good flavor, but for the price tag, hype and hassle, I won't be rushing back... Most places that offer Omakase provide a sashimi platter and/or sides, this place was literally one piece of sushi at a time. Food The pieces of sushi were quite small relative to what you get at other sushi restaurants. One can stuff the whole piece in their mouth, chew and swallow. The chef serves you 20 pieces, which sounds like a lot and think one would get full on it, but because the pieces are so small, wasn't that filling as one would think. Service The owner came by a few times to ask how things were going, but that's about it. I was drinking hot water and the person only came back one to refill it until I kept asking. The head chef was nice, but only spoke to you when you asked a question. The rest of the chefs at the sushi bar had their heads down, worked and not a peep out of them. There were a few instances where the management was bickering amongst themselves between the sushi bar area and the dining area. If there is a disagreement, they should go to a place where no one can see them. Overall... Don't get me wrong, the sushi here was fresh, good quality, but not worth the price tag they put on it. If I could choose 3.5 stars, I would... Reservations are made 30 days in advance online. A new date thirty days away opens at midnight each night. Reservations for the sushi bar are for "two people" only... no more, no less... no singles, or three or more. Although I did see a single diner at the sushi bar when I was there. Omakase at the sushi bar costs $150. Omakase at the table costs $120. "A $50 NON-REFUNDABLE FEE WILL BE CHARGED WITHIN 24 HOURS OF MAKING YOUR RESERVATION. THE FEE WILL BE DEDUCTED FROM YOUR CHECK ONCE YOUR RESERVATION IS COMPLETED. AN ADDITIONAL $100 PER PERSON IS CHARGED FOR NO SHOWS" - email from Nakazawa. That is $50 per seat.
(3)
Christine L.
Simple. Understated. Fish is the star and Nakazawa does it perfectly. We sat in the dining room for a 5:30 reservation. Extensive sake menu that someone can decipher if you're not familiar. No soy sauce and no rolls. If that's your idea of sushi, this place is not for you. Just fresh pieces of fish, some from Japan, others from the US. You'll get some ginger to clear your palate. And then a refreshing yuzu sorbet and berries with some strong matcha to end the meal. If you want more than the satisfying 20 pieces, you can order more. Worth the $150!
(4)
An S.
Best sushi I've had in NYC. This place really takes sushi seriously and I love it!
(5)
Ginny B.
Just delicious. I almost gave it four stars, since it is pricy and the meal lasts barely an hour and a half. But, the quality of the fish is outstanding, the best I have had anyplace! Sit at the sushi bar if you can. Chef Nakazawa is charming and he places each piece of sushi for you to eat. I get hungry just thinking about my meal. If you love sushi, go.
(5)
Eddie T.
Omakase Review Food:3.5 Service:4.5 Value:4..0 Overall:3.75 New high class Omakase joint in the city... Featuring Nakazawa-San from Jiro Dreams of Sushi fame, as Jiro's apprentice. 12 seat sushi bar Dining room Reservations are made 30 days in advance online. A new date thirty days away opens at midnight each night. Reservations for the sushi bar are for "two people" only... no more, no less... no singles, or three or more. Although I did see a single diner at the sushi bar when I was there. Omakase at the sushi bar costs $150. Omakase at the table costs $120. "A $50 NON-REFUNDABLE FEE WILL BE CHARGED WITHIN 24 HOURS OF MAKING YOUR RESERVATION. THE FEE WILL BE DEDUCTED FROM YOUR CHECK ONCE YOUR RESERVATION IS COMPLETED. AN ADDITIONAL $100 PER PERSON IS CHARGED FOR NO SHOWS" - email from Nakazawa. That is $50 per seat. We scored four seats (reserving two sets of two seats) on a Friday night. We got there on time, and had to wait for the diners from the 5:00 seating to vacate the premises. *The sushi bar seats are comfy, but very close together. It's difficult to get in and out of your seat, and you'll need a push from the maitre d' every time you get back in. Service is excellent. From maitre d' to all of the waiters and sushi chefs. Nakazawa-san is very entertaining. He'll converse and joke with you the whole time you are at the sushi bar. We paid $1080 total for four Omakase's at the sushi bar, a $200 bottle of sake, a bottle of sparkling water, three beers, tax, and tip. Eighteen nigiri, Tamago, and sorbet for dessert. Of the eighteen pieces, I'll say six were very good to excellent. Nine were average to good. I did not like three of the pieces, two were overcooked, and one had a strange sourness to it. All of the pieces were very very fresh. There was not even a hint of fish on my fingers after the meal. Here are some cons from dining at Nakazawa: - The shrimp was overcooked. - The mantis shrimp was overcooked. - There was a fly buzzing around the sushi bar. - There were filth flies buzzing around the sushi bar. All in all, I'd give Nakazawa 3.5-4.0 stars. For the price tag, every piece should be good or better IMHO. I'm an Omakase snob, having dined at 20+ of the "4.0-4.5 star" Omakase joints in the city. Don't rate a place five stars just because you paid a lot for it. IMO, better are Ichimura @ $160, and Tanoshi @ $60. I might come back, but no rush. --------------------- Omakase tips - Rice should be body temperature - so do not complain about rice being too hot - Fish should be room temperature - so do not complain if the chef used the torch to get the fish to room temperature. Also this is why some places put their fish in a wood or metal box sans refrigeration - Eat with your hands or chopsticks. Either method is fine. But try to eat it in one bite, never putting any back on your plate. I try to flip the nigiri so the fish side hits my tongue and taste buds first. It makes a difference. - The nigiri should fall apart once it hits your mouth, that why the rice is sometimes loose. *Reason to eat nigiri with your hands. - Eat each piece as soon as it is served. Fresh from the chef's hand to your mouth! That's why most Omakase places serve one piece at a time. - Soy sauce should be applied to the fish. At most Omakase's now, the chefs brush it on. If you are given soy sauce, do not dunk your rice into it. - Do not rub wooden chopsticks together. - Omakase's usually offer around ten nigiri and a hand roll, and can range in price from $45 to $100+. Of course some places serve more and charge more. ($500 for Masa) - If you're complaining that Omakase costs too much or doesn't fill you up, maybe it's not for you. Go to Key Food and pick up two trays of their sushi for $15. And don't forget the soy sauce packets.
(4)
Jackie L.
Sushi Nakazawa is top tier. Not only the best sushi I have had in my life, but really a whole different category from all other fish. I don't think any other sushi will ever taste the same. The service was also impeccable. The servers were attentive without being overbearing, and explained each dish to us as they were served. We sat in the dining room, which I thoroughly enjoyed. It has a calming ambiance. The fish appears simple but actually involves complex flavors that can be a pleasant surprise. Overall, a wonderful experience, and I look forward to coming back in the future. I loved the Coho salmon, the sea scallop, sea bass, butterfish, and the eel was to die for. The bluefin tuna tasted like they just caught it this morning. Amazing.
(5)
Greg L.
Great experience. Great food. Chef Nakazawa is really down to earth and pleasant. A must NYC experience
(5)
Angelito C.
Unforgettable Japanese experience in NYC! After watching "Jiro Dream of Sushi," I was excited to visit Chef Nakazawa in order to get a taste of the sushi skills he acquired as an apprentice from Jiro Ono ( who many consider the best sushi chef in the world). Chef Nakazawa did not disappoint. First, reservations are TOUGH to get. I would recommend checking Open Table at midnight to book a month ahead because reservations are usually booked for the full month. Second, get the BAR SEATING. The experience of chef Nakazawa preparing and serving your sushi in front of you is an experience you won't forget. My date sat right across from him! You really will get to appreciate the art of Sushi much more after seeing him prepare your 20 course meal. You will also appreciate his professional yet amusing down to earth personality, he will really make you feel comfortable in a generally upscale atmosphere.Third, it is ok to take pictures, but don't forget to just enjoy watching chef Nakazawa and the other sushi chefs. All of them come nothing short of perfect when it comes to sushi making and working collectively as a team. They all bring in the authentic Japanese restaurant experience , such as the greetings/farewells to guests. Aside from the chef experience, the sushi is worth every dollar that you spend. It comes from different parts of the world and the quality of every piece surpassed every sushi that I have ever tasted. My favorite dish is the tuna, which consists of 3 different pieces from lean to fatty. The rice, seasonings, and seaweed compliments the fish perfectly. This has been the best sushi experience I have ever had and I recommend everyone to try this restaurant out while it is still fairly new in NYC before it becomes harder than it already is to get reservations. Perfect for a date, perfect for sushi enthusiasts, perfect for sushi first timers, perfect for any occasion. YOU WILL NOT FORGET THE EXPERIENCE.
(5)
Kristina K.
Excellent sushi, great service, WORST hostess ever- we had reservations and I genuinely considered walking out before we were even seated. Truly so rude and unwelcoming we almost thought it was a joke. I never write reviews and I wanted to give 5 stars but at a relatively pricey restaurant with a very difficult reservation process- the last thing you should worry about is a hostess! It's almost inconceivable that such a brief and limited interaction could be so overwhelmingly negative. BUT IT WAS.
(4)
Amanda W.
This review is for a dining room seating: I would give 5-stars for the sake tasting - I actually said at one point during the tastings "I think I've never had sake before" The service left a lot to be desired. I understand that sushi bar dining is quick and dirty, but we figured in the dining room we might get high-end restaurant dining room service. But everything was rushed. We had a pre-dinner drink that we had just received when the first course came, not giving us time to finish it. Then the sake tastings were just stacked up as they kept stacking up the courses. It would have been nice if they had allowed us to at least finish the drinks that go with the course before piling on the next. It was probably our shortest dinner of this kind, clocking in at just about 1.5 hours (and we ordered an extra course). We would have liked to linger over the food and drink a bit more. Waitstaff seemed less than enthusiastic about the food they were serving. The sushi was, of course, delicious, but nothing mind-blowing. There were a lot of different types of mackerel and firmer types of fish. The eel was a standout and a few others... but overall not as orgasmic as some other high end sushi meals I've had over the years. Maybe it would have been a better experience at the sushi bar...
(3)
Brian K.
NO SOY SAUCE Waiters provide great service. Not the reason people eat there. Food is good. Not worth 250 a person. Omakase is so over hyped. Order what you want! Can't understand the chef. Although he seems like a nice guy but so is everybody. Not worth 250 a person. That's crazy money to eat. If you have a reservation, take the 50 dollar non refundable deposit as a loss. Went to chipotle after and ate a burrito.
(2)
Joodie T.
Found an open table reservation for two on a Sunday at 5 pm a month ahead of time and pounced! Super lucky and the last reservation open for a whiles. We arrived late but the staff was still kind enough to set us. Sake selection was amazinnng and I would recommend the sake pairing unless you are polarized to one sake in particular. No entree menu, it's omakase or the highway but c'mon, who is going to say no to 20 pieces of sushi? And oh my, that sushi. Some of the best quality fish and seafood I've had the pleasure of tasting. Thank god the chopsticks slowed me down a little or else I'd eat the plate. Some pieces that really took the cake were the scallop which was the best quality scallop I have ever laid eyes on. Im pretty sure I gripped the seat a little while eating it because that place was too classy for me to stand up and clap. Exciting fish selection such as barrel fish, flying fish!, ginjo, salmon from two parts of the US, uni from Japan with truffle salt which is by the way the only way I will be taking my uni from now on, slightly toasted clam, bonito!, a really gigantic shrimp from Guatemala that puts anything forest gump caught to shame, tuna from North Carolina.... Oh me oh my. And after you've been pummeled with those flavor bombs, yuzu sorbet to cleanse your palette. Wiping the tear from your eye because it's over is optional. No wonder reservations are insanely hard to come by.
(5)
Karen N.
We finally got the chance to answer the question, "What can be so different and so special about eating sushi?!" Well, imagine you spent your whole life only eating raw steak (tartare) -- somewhat cold and tasteless, but for the few mix-ins, right? And then suddenly you discover you can eat steak cooked in butter. Well, last night we discovered that, what we used to think was great sushi was really just cold, firm, and tasteless (unless rolled up and/or masked with accompaniments). Was Sushi Nakazawa really so special, or just by comparison? Probably the latter. Certainly, the food was very delicious and there were some definite stand-outs, but it was by no means anything more than that. I've had plenty of better meals. We enjoyed the tasting menu and being able to sample one piece of each kind of fish and preparation. Most pieces were served room temperature or warm and had a glaze meant to enhance the flavor of the fish. Note: unlike many other sushi restaurants, there was no sashimi and no rolls. Also, unlike other sushi restaurants, no fish was served just unadulterated on a bed of rice. I wish S.N. had given us a menu so we could follow along and keep track of what we were eating; that would have been fun (and would have helped us later, when they told us we could ask for pieces a la carte). We did the sake pairing which was just as much fun as sampling the sushi and accounted for 50% of the experience. I did the $40 and my husband did the $70 one. He supposedly got the better quality sakes (though we both agreed his did not taste so much superior) and he also got 7 pourings to my 5. We honestly would not have wanted any more than that, as we both got pretty drunk. The dining room was a bit noisy and it was hard to hear the sommelier's explanations. The service was "fine," but nothing special. I wish someone had come around early on to explain to us what to expect. Instead, after about a 10-minute wait, the food just started showing up. I was sorry we hadn't snagged a seat at the sushi bar, as it looked more interactive and fun. I wish more sushi restaurants put some effort into making their fish actually somewhat flavorful (and I don't mean by just disguising the fish in rolls); then restaurant experiences like this wouldn't have to be, by default, an occasional special, unique (and expensive) treat.
(4)
Jonathan W.
That was ridiculous. I love traditional omakase dining and this was the best I've had. Was lucky enough to get seats at the bar in front of Nakazawa. He's lively and easy to laugh (especially if you're gawking at the food like a weirdo). When asked where he smoked the fish, he replied "at home. I used to smoke it on the roof... but the fire department didn't like it." Adorable. We were served about 20 pieces, each of which was amazing. The care taken in each of the pieces was impressive. Little touches like Japanese mustard, ginger, and salt and pepper make the bites unique while highlighting the fish and rice. I may have had individual pieces of sushi at other restaurants that were better, but nothing matched the array of consistently outstanding sushi that we were served. I also enjoyed the pacing. The meal lasted about 1:40 and we never felt rushed or bored. The sake pairing is also a great deal (6 sakes for $40). Service has a western feel - efficient but not overbearing. Overall, it managed to exceed my expectations. It might be expensive, but at the bar you're getting dinner and a show.
(5)
Asuka N.
After hearing the hype about Nakazawa (and hearing about how hard he toiled to get his tamago right), my fiancee and I decided we had to come here. Getting a seat at the sushi bar is darn near impossible to do, so we ended up here on a double date in the recently-opened dining room in the back. It's not huge, but it's large enough to accommodate a decent number of parties of 2 and 4, so you should be able to get a seat here. The service is pretty top-notch, with your water glass being avidly refilled, and your plates being replaced pretty quickly after you've finished your pieces. While the description of each piece by the waiter is pretty spot-on (as well as the pronunciation), it's a bit odd of them to say everything is sourced locally or is imported from Japan...and then serve us uni from Santa Barbara and fish that comes off the waters of Alaska. Perhaps more of a brain fart on their part, but a bit of a misstep in describing the fish. I do like the drinks menu; aside from a solid wine selection, there is a decent assortment of crafts from the U.S., as well as some specialty Japanese beers that aren't your typical (e.g. Kirin, Sapporo). I ended up going with an Japanese-brewed IPA that had a very nice, warm finish to it without being too hoppy. As for the sushi - for the most part, it was delicious, although from a technique standpoint, a couple pieces fell apart on me in my hands - maybe the price you pay for not having it made right in front of you. That said, the fish quality overall was delicious. I'd highlight the various salmons we had here, which were all fatty and flavorful, in particular the white salmon piece we had as an extra at the end. One cannot forget the tamago either, which is definitely Nakazawa's specialty and is by far the best piece of tamago I've had at any sushi restaurant so far. The anago served alongside the tamago was very delicious as well, and the tuna pieces (both bluefin and the toro) were phenomenal as well. That said, a couple pieces stuck out as being unremarkable, particularly for an omakase course - where every piece counts. The bigeye was a bit too chewy for my liking, with a coarse flavor as well. In all, I'd definitely come back again for a meal. That said, I feel like Nakazawa is at the forefront of a new wave of upscale sushi restaurants in NYC that will do a very good job with omakase sushi meals, but are a shade under the best joints in town (for me, my favorites would be Azabu, 15 East, and Ichimura). For the value, I probably would take the dining room seating as well - hard to argue with saving 20% on the price of omakase for not having a front-row seat...although who knows? Maybe it really is just that much better if you get a front-row seat.
(4)
Zi C.
Can I just die now? There's nothing in this world left that could make my mouth this happy again. Okay maybe I'm exaggerating, but the experience was no less than insanely amazing. From the attentive and polite staff, to of course our star, chef Nakazawa.. Everything was perfect. The guy's also incredibly jolly and has an infectious laugh. You can really see that he loves what he does. Go.
(5)
Jinny B.
Chef Nakazawa is serious about his sushi! The place is small, but the tables are spread out so it feels very spacious. It's the "experience" above all that keeps this place buzzing. My friends and I decided to go without the sushi/saki pairings and opted for the standard tasting. We chose a bottle of saki instead and I think it worked out to be less expensive as well. It sounds like a lot of food, (about 8 courses), but I definitely could've ate at least 6 more pieces! I loved about half of the sushi; especially the sushi from Japan and the tuna selection. The salmon was also amazing and probably my favorite! I wasn't too crazy about the mackerel and recommend asking for something else if you're not a big mackerel fan. If there's anything you don't like, the chef will select a different type of fish to replace what's on his menu but you need to address that before the dining experience begins. Dinner took us about 2 hours, but can go longer if you choose further additions to the already fixed menu. Overall, this is any sushi lovers dream...!
(4)
Stephanie C.
I love the atmosphere at the chef's table. Chef Nakazawa joked around with us, politely answered our questions and he was always smiling. Some people thought there was too little rice in the sushi compared to Sushi Yasuda but I thought there was just the right amount. Except for the shrimp, that one needs a little more rice. My least favorite piece was the cutlass fish. I don't think mine was cut perfectly because I did get a little of the white part (stretchy muscle thing?) from the fish. Also I thought the octopus was too chewy. Though I really loved the scallop, my friend thought it was a tad spicy, maybe they need to kick this down a notch. The uni is from Santa Barbara and is sweet just like I remembered. Sadly I did not like the tomago, mine was a little dark on top cause they broke mine so he had to make me a new one, which he probably wasn't going to serve. Overall I really enjoyed this place and apparently so does David Chang and Aziz Ansari who was there last night. In terms of sake, I didn't like the Kaori, it was too light for my taste but I really enjoyed this other one that apparently has lily undertones. There's only one bathroom, not sure why because the place isn't that small. Two of the apprentices are not Japanese which I thought was interesting. How does he train them when they don't really speak Japanese or English? I just noticed this because they spoke Fuzhounese when they were cleaning up.
(4)
Sani B.
Unbelievably disappointing. This is yet another unnecessarily over-hyped place in Manhattan. The omakase is fine but not exceptional by any stretch of the imagination. Sasabune on the UES is much, much better. A truly "meh" experience.
(2)
E W.
Overall: pure & elegant sushi dining experience. Felt more like an art exhibit than a meal. Food/Drink: We had the omakase, which was numerous (10?) individual dishes served several pieces at a time. Each dish was plain, pure white ceramic with the sushi (never more than 3 pieces) arranged and presented in detail, down to the location the fish was harvested from. Textures and flavors were clean and neat - no frills. Very impressed with the attention to detail and dedication to purity. Service: A little stiff, but elegant and attentive while not overly so. Atmosphere: Crisp and quiet. Lots of blacks and whites in the decor, with clean straight lines and tastefully no-frills. Again, the focus is on purity and the sushi. Outside our table conversation you could hear a pin drop for much of the meal.
(4)
Justina L.
We had the sushi and the sake pairing. I recommend the sake pairing if you really want an adventure. I've been to several fine dining restaurants and those with a Michelin star. I would have to say that Sushi Nakazawa puts all those restaurants to SHAME. That says a lot! Here's why: Service - We got the FIRST time slot for the restaurant and was greeted automatically with asking to hang our bags and coats. I had such difficulty taking mine off since my layers were on top of my bag and got stuck. I felt so embarrassed but they showed no judgement and instead offered to help me. They showed so much patience. Following that, they assist you on EVERYTHING, and I won't go into details about that so it'll allow new people to be surprised about it. What was amazing about the staff was the amount of knowledge they had about Japan, the fish Nakazawa was prepping, the location of where each fish was coming from...and etc. I was able to get all my food questions answered by them. Truly amazing. As they waited for their moment to serve us, I could tell they were amazed with Nakazawa's work. Each of them were always watching us and watching Nakazawa do his work. True professional serving job. Nakazawa - Let me tell you something...this guy is absolutely amazing! I LOVED how he tried to talk to us even with his limited english. I looooved how he laughed and smiled all the time. I was trying to take a selfie with me and him in the background because I was shy to ask him for a picture. He saw that, and then asked if i wanted a picture. He was soo welcoming and nice about it! I would often forget to take pictures of my sushi, and he would laugh and suggest to take the picture of the food from the person's next to me. hahaha. I loved that he wasn't shy about our want for taking pictures of the food. I wanted to remember how it looked like as well as the names and location of the food. He told us the sushi and where it was. He was so enjoyable to be around. He also complimented his right hand men! He told us to thank that guy for massaging the octopus. I thought it was sooooooo awesome he did that. It was like a celebrity singer asking us to applaud for their band. Nakazawa has the personality and skills as a top chef. He also recommended us some other sushi places in the bay area of california. That was pretty cool. hehe Food - The seafood melts in your mouth. I had no idea seafood could even do that. It was like eating really good Kobe beef but seafood style. He had sardines in his menu, and i was just amazed that it can even be made into such great sushi. The sake pairing was worth it to me. I don't even know if I could look at seafood and sushi the same anymore now that I know how great it can really be. Seating - I booked this exactly 30 days in advance at 9:00 PM PST. I suggest practicing booking your reservation. I would go on the website 2 days in advance just to see how the booking system was like. I'm glad I did that because it made snatching a seat on the day I wanted easy! We got to seat on the left side and got to see how the sushi chefs worked. It was so amazing. Overall, if you enjoy sushi or seafood or even cooking art or want to be amazed, you should definitely come here. I enjoyed every little bit, and it is rare that I give any restaurant a 5 star, but man, Sushi Nakazawa deserved it all because they Aced everything that I felt was important or needed to be 5 stars! They exceeded my expectations! Oh! AND!! they even are willing to give you a list of the sushi and sake they presented that day. That made me happy!!!!
(5)
Rob C.
**Skip to the bottom for a notable mistake by a chef** My wife and I love sushi. I've been to Japan and had great sushi there and have been looking for a place to really show my wife the range of flavor you can get from masterfully prepared fish. Sushi Nakazawa hit the nail on the head. In my experience, places like Blue Ribbon and their Omakase are very, very good, but Nakazawa edges them out a bit. If you're expecting an austere atmosphere like Jiro's restaurant (Nakazawa's former mentor), this is not the place. This is definitely a trendy sushi bar designed for well-to-do NYC guests: marble sushi bar, white/black design, large staff. That said, the focus is really the food, not the location, and the food is excellent. The best sushi I've had in a decade. The staff, especially the head chef and the captain, were top-tier professionals. My wife and I sat at the sushi bar and had the Omakase + regular sake pairing. I could write about the fantastic 20 pieces of sushi for an hour, but if you really want an interesting and delicious experience, just know that this is the place. Many of the pieces are flown directly from Japan. For my money, I think the one mackerel piece was probably the best; it had the melts-in-your-mouth quality that is hard to find outside Japan. With the two Omakase courses ($150/ea), two sake pairings ($40/ea), tax, and 20% tip, the total was around $520 for two people, so this is damn expensive. Attire: It was our anniversary so my wife and I wore a dress and a suit, respectively, and we were by far the most formally dressed. Nice jeans and a collared or button up shirt would be fine for a guy. No shorts or t-shirts, though I doubt the staff would ever turn you away. **The mistake: While the chefs were excellent and very pleasant, the second-from-the-left chef when we went (9/21 5pm) dropped his towel in the trash bin, then picked it up and continued to use it to wipe his board and whatnot. BUT, the trash bin is where all of the shells and discarded shrimp were going, so I wasn't particularly bothered by this. It's probably quite clean. Still, he didn't think anyone saw, but I did.
(5)
Dustin A.
We're not worthy! We're not worthy!
(5)
M S.
On point. Sat at the sushi bar and it was a delight. Great atmosphere and better sushi. Very good deal with the sake tasting. Staff was incredible. Very knowledgable and attentive without being intrusive.
(5)
Scott L.
Overall, the best sushi I've had in NY. I admit I haven't been to all of the top places, but definitely liked this much better than Sasabune. Best items: Spanish mackerel (normally don't like mackerel because of the fishiness, but this was nice and buttery) Scallops - ordered 2 more because it was so good Uni - extremely fresh and tasty We had the $40 sake pairing, which turned out to be really pleasant. For this price, you get 5 sakes, which were apportioned appropriately.
(5)
Nhu T.
I think this place has potential to be better, especially with the 150 dollar price tag. There were some amazing pieces here, which I am going to highlight and some pieces that were questionable. Wine list was great and my white wine went well with the omakase. Rice was PERFECT. The ratio of sushi to fish was perfect. The vinegar flavor was subtle, not overpowering. Rice was compact perfectly aka you can pick it up without it breaking, yet it easily separates in your mouth. Out of the 20 pieces we had from the omakase (we also ordered extra of every other fish they had too) Top three 1.Scallop: best i ever had. The yuzu paired so well with the freshness of the scallop. The texture was amazing as well 2.Triggerfish with liver on top: i never had this fish before and wow this was great. Texture was buttery and the liver add more depth. It was flavorful and gave me my 2nd wow moment 3. Egg Custard (tamago): simply amazing. Smooth, moist and sweet. These top three were the best pieces I ever had of its kind. Honorable Mentions: butterfish, ebi,chutoro w/ japanese mustard and yellowtail (buri) Worst three: 1. Lean Tuna (akami): too many fibers on it. This was a pretty bad cut of akami... The fibrous texture from the cut ruined the taste for me (see my picture) since I was distracted by how chewy it was rather than focusing on the taste 2. Otoro: same problem as the akami. We had a really bad cut. More fiber than fatty. This was probably the worst cut I had for otoro. Otoro usually has an abundance of fish oil when you bite into it, but this one lacked the oil. Instead of the standard fat to fish meat ratio, this otoro had too much fiber, so the ratio was more like fat:fish meat: fiber (being in its own category) 3. Salmon Duo: pretty meh about this. Smoked salmon hinders the taste of fresh salmon. Different technique, but one i did not enjoy, especially since we had two salmon pieces in a role. Salmon isn't that great, so for two pieces of it to be in an omakase, it is disappointing since i rather get different and more rarer kinds of fish. The smoked salmon tasted like any other smoked salmon (like the ones you get in your salad), so it definitely wasn't something mind blowing. Other notes: They had two types of uni that day: murasaki and maine. Disappointed that maine was the one included in the omakase for the price (it was definitely fresh and had subtle sweetness, but maine is the cheapest grade of uni, unlike the murasaki or Santa Barbara) My partner thought the cuts were tiny, but i thought it was perfect and was very full at the end. He wasn't so he ordered more. Our bill was $528 with tip and tax for two people. Every other fish not mentioned were pretty standard affairs. Service: People in suits are there for your every need. It was a little awkward at first (I felt like they were watching my every move), but once the other patrons came in, it was better and they sort of just disappear from your mind till you need them. Nakazawa-san explained each and every piece, which was great. He forgot to mention some details such as the yuzu or ginger in certain pieces, but it is okay because he came back and told us. Decor: I actually like the modern decor. Not all sushi place have to be traditional. I would definitely return somewhere down the future and hopefully the selection and cuts can be perfect. I wanted to be mind blown, but left just content. P.S. I haven't watch the movie.
(4)
Jen C.
Do yourself a favor and don't read all the reviews--you're setting yourself up for a little bit disappointment on the experience. By now, Nakazawa is in his groove at his restaurant, and the repeated punchlines have worn its novelty. Go in bare and you will find him rather amusing, but I had already read up and he repeated every goof that the reviews have mentioned. We arrived at 445 for our 5pm reservation, and they will let you in exactly at 5. Very friendly, warm staff that takes your coats and seats you at the leather stools. We were first in line, so we sat at the end of the bar; but have no fear, every seat at the bar has its perks. We watched his assistants prepping and slicing all the fish for the chef, storing them in little fridge drawers ahead of our meal. They worked quietly and diligently. And then, it began. Nakazawa says hello to everyone and makes the nigiri for everyone. He places them on your black plate announcing what it is. (No, he didnt place it according to my left or right handed was, but he did for others). Our green tea was replenished every few sips to maintain warmth. The suits came by to chopstick off any uneaten shrimp tails. The manager stopped by to ask how our meal was. Every suit here was jolly and happy to work at this establishment, which is very refreshing to see. I guess even the workers are starstruck, as they should be-- sushi, when done right, is an art and being alongside a rather jovial chef is wonderful. However, for the price point, you are paying $50 for the celebrity hype and I'd say the meal was worth only $100. The nigiri is small enough that even after stuffing ourselves at Bouley 2 hours before, Nakazawa's omaskase tantalized our taste buds to keep eating. It is just the right quantity. Favorites were the barracuda, scallops, uni. I can't say that all the fish was the absolute best for New York, but it sure as hell is one of the best for those who are used to crappy suburban sushi joints. And yes, the famed egg is wonderful. We loved the ending yuzu sorbet with pomegranate. I wish we got to hear more from the chef, but perhaps it was difficult to translate for him. Pay for regular seating and just walk past him to get a glimpse if thats what you seek--otherwise, pay the surplus to just have him personally make your nigiris. The assistants prep everything else.
(4)
Vicky L.
- first seating, got a nice 20 - 30 minute alone time with Nakazawa.. chatted about california, the movie, fish, how he uses the rooftop to smoke his fish in hay, how long it takes to soften abalone, etc... - definitely still has a ways to go... at one po
(4)
Alex L.
We were finally able to get reservations to sit at the bar, and were definitely looking forward to the experience. I definitely enjoyed the meal, and Chef Nakazawa was very engaging and attentive, noticing noticing all the lefties at the bar, and as such, oriented their pieces appropriately. Every piece came with an explanation, and he was open to questions. After discovering the multitude of uni lovers at the bar that night, he promptly grabbed a book from the back and showed us all the different species of sea urchin, including the one that we consumed that night. Overall, had a great experience.
(4)
Allison S.
Visited 11.15.13 - Dining Room Omakase seating for 2. Food: Good Work Nakazawa. Jiro will be proud of Chef Nakazawa's successful mission to bring his 11 years apprenticeship of "鮨" to the west. I received 20 pieces of impeccable refinement. The perfect cut of every slice of fish. It truly was a concerto-style omakase that was designed to start from a light to heavy palate. I really appreciate how thought out the menu was. When I had the uni piece, I was shocked by the taste of the seaweed. As Jiro would say it was a genuine "Umani" moment. The harmony of the sweet creamy uni to the toasty salty seaweed, it was simply irreplaceable with any other combination. Beverage: We ordered 2 glasses of different variation of Junmai Daijinjo. I am not a sake connoisseur, but my experience was sort of ruined because our drinks were served in pretentious wine glasses (possibly Italian designed). I would have much more enjoyed the full authenticity of my drink out of a sake wooden box. Staff: Thanks guys. You guys were experienced, professional and very nice. An A+ in terms of services found in New York. But ditch the tacky, wrinkly black suitings. Or the management should really consider fitting and buying them matching suits as uniforms. Poor staff. (Side note - the BIG BOSS behind this establishment are Italians, which can explain a lot about the absences Japanese authenticity in the atmosphere) Ambience: This just knocks down my entire experience. I have to first say I am an aesthetic FREAK. I pay for food as much I do for great ambiences. The moment I stepped in I see these tacky Italian designer (possibly, Replica) bar stools and a gaudy huge pot of cherry blossom in the center of room. The dark interior with cheapy dark wooden flooring was not what I was expecting when I think "I am going to eat sushi". Maybe for most patron - this is not important. But this attempt to "elevate" the dining experience was unnecessary and to be honest, just distracting to the true refinement of the food. Towards the end of my dinner, the Italian boss man was actually dining right next to me with his buddies. I think he overheard my table conversation about the cheesy interior and sent some imported Italian sweet champagne to my table. I can respect the complimentary champagne as it shows that he was concerns with my dining experience..but sending anonymous champagne just seemed like a bit disingenuous and awkward. Thanks anyway. Overall: Despite some negative points, the dining experience was unlike any other sushi experiences I've had. From hay-smoked salmon to lean tuna, I was so impressed by how unique each fish tasted, it was a true introduction of "鮨" to me. We ended our meal with the famous tamagoyaki that was the perfect balance of fluffiness, doughiness, denseness, sweet and savory. A true master craftsmanship of sushi. (Sidenote): My dining buddy had not seen the documentary on Jiro Dream of Sushi before the meal. He was able to appreciate the dining on a more genuine perspective going into it blind. If you haven't seen the documentary, I suggested waiting and watch it after the meal!
(4)
Bubble T.
ok so the sardine, medium fatty tuna, fatty tuna and scallop were my fav. I sat at the bar infront of Daisuke he is a very nice guy always asking "do you like it" and how could you say no?! everything is VERY pure it's good so you better go when you don't have a cold so you can truly taste all the flavors i think yuzu is key i was happy
(4)
James H.
Unfortunately I can't give this place higher than 5 stars. What a great experience eating here with my fiance last week! We had a 9pm reservation and were seated immediately in the main dining room. The decor of the room is very classy - minimal, black and white colored. The service is impeccable, your water and/or drinks are refilled immediately, the servers explain the pieces you are eating clearly, and of course the most important aspect - the sushi! - is fresh and delicious. most of the pieces come with a flavorful sauce or other topping hidden in the rice, but they are all fantastic. It's quite pricey for the omakase, and that's before the optional sake pairing. But a meal like this isn't something you do once a week, and we thought it was well worth the cost. I'm sure that eating at the sushi bar is an altogether different experience watching the pieces prepared, but I don't feel like you lose much of anything by sitting in the main room. I noticed some other Yelpers saying they left here feeling hungry... I'm not sure how large their appetite is, but we left quite satisfied with the amount we ate.
(5)
Frank B.
Was good, but expected better. Sushi was fresh but I can't say it was majorly different than most other decent sushi spots in nyc. I will likely go again, perhaps it'll be better next time around but am not in a rush to. Given the hype, glad I tried it and got it out of the way.
(3)
Allen A.
I want my $200 back! I would see me and my buddy are a bit of sushi connoisseurs. We've tried many of the 'top' sushi spots in NYC and many Omakases. We went to Nakazawa with high expectations with all the hype of a Jhiro trained sushi master. The place was beautiful and staff wonderful and courteous. The sushi was just sub par. Especially at that price. The rice to fish ratio was off (heavy on the rice). The fish just did not taste that great or fresh compared to other high end spots. The wassail and uzu level was way higher than it should have been mostly overpowering the taste of the fish. At what point they slapped a live shrimp down in front of us joking that this was the next piece. Some may find that funny. I found it gross and un-appetizing and below a level of decorum you'd expect at a high end establishment. Lastly we watched as one of the chefs prepped for the evening by pre-slicing various kinds of fish all coming from the same box. That's just something I'd only expect to see at an average sushi restaurant but not a high end $200 pp place. Ultimately it was an utter disappointment. Surprised to see so many '5 stars'. There are much better places at that price.
(2)
Evan K.
Nakazawa gets 4 stars for quality, presentation and ambiance, but it's definitely not the best. We've done all the NYC sushi spots (Masa, Yasuda, sasabune, Gari, neta, nobu, etx) and it's great quality and interesting omakase but it just wasn't mind-blowing. After 9 courses of 20 pieces we couldn't even choose one course to reorder at the end... And we were really trying. You can do better for the money at Neta or Shoku.
(4)
P C.
Wow, way over hyped and it's likely due to the brilliant marketing, exclusivity and limitation of bar seating. But I've been to plenty of upscale japanese restaurants incl Sushi Gari, Sugiyama, Sushi Seki, Ushiwakamaru, etc, This was the most expensive, hardest to get reservations, as such, had the highest expectations. But alas, it failed to meet even the most basic requirements such as a decent roasted seaweed, it was bland, if not bitter, and chewey, very similar to supermarket seaweed. When I had the toro handroll, I had to tear it off as if eating a beef jerky stick, then proceed to chew the stringy stale seaweed, which you'll taste more than the toro. Considering seaweed is a cornerstone ingredient of sushi making, you'd think they'd have higher quality - Sushi Seki knows good seaweed (toasted, crispy, and a lightly seasoned). Ok, enough about the seaweed, the sushi was good, but not amazing. The fact that 3 or 4 pieces were 'smoked' was a bit of a let down. It's really hard to judge smoked sushi bc its well...smoked. I mean I guess it was good smoked sushi, but still I want my sushi raw and melt-in-your-mouth fresh, not smoked and cured like lox that I can get from the deli. Service was good, except that it felt like 3 or 4 waitstaff were hovering over you at any second. It's too good to a fault (if that makes sense) Ambiance, I guess this is what confused me the most, there was almost no buffer between you and the chefs, it felt very busy and cramped. This is hard to explain unless ur actually there, the chefs in front of you are not just preparing your meal, but the rest of the dining room, so there's dishes and plates clanking back and forth constantly throughout your entire meal. It felt like I was literally sitting inside a kitchen seeing stacks of plates being shuffled back and forth. Not relaxing at all, most other restaurants serve the sushi on a wooden tray, not hard loud ceramic plates. This must be a result of the 'western' influence of the co-owner. The entire restaurant had a 'modern' or very 'soho' feel to it, not the authentic japanese sushi restaurant feel i.e. you'll find super high leather square bar stools, while they comfortable, not for eating at a bar. It was very uncomfortable to move in, u were elbow to elbow with the other guests. Lastly, the Tamago was very 'bread-like' more than egg-custard like. The brown top is the crust and given I'm not a crust type of guy, this utterly disappointing as well. Would highly NOT recommend, especially not for $150 pp Sorry. I'd rather go back to Shimizu ($50pp) or Sushi of Gari (~$110/pp) Overall - 2.8 out of 5.000 Food - 3.5 Service 4.0 Ambiance - 2.0 Price -2.0
(3)
Kenneth L.
Hands down the best sushi I have ever tasted in my life. Unless you have a ticket to Tokyo and reservation at Jiro's, this will most likely be the best traditional edomae nigiri sushi you will ever experience. $150 for (at least) 20 piece omakase, $40 for your choice of pairing: sake, sparkling wine, or wine. (Yes, it was worth every penny.) Everything was simply, but elegantly and perfectly prepared. Nakazawa-san, like a traditional sushi chef should, does not strive to do anything too fancy or ridiculous. Instead, the shokunin relies on unparalleled technique and simple ingredients to complement and really augment the unique flavor and texture of each fish, so that at the end of the day it is the fish that shines through as the hero of the dish. (In other words, don't look for anything unconventional here. You won't find "cooked tomato over salmon" nigiri; this would probably be the antithesis of a night at Sushi of Gari.) Yes, the ingredients were more traditional and simple; however, each nigiri piece still managed to overwhelm your taste buds with an explosion of flavor. The secret is all in the details: the knife work and cut on the fish, the varying and optimal temperatures at which each piece was served, the ratio of sushi meshi (i.e., rice) to meat, etc. Of course, omakase here wouldn't be complete without Nakazawa-san's famed tamago (egg), which took him months to perfect after 10 years of working under famed Jiro's tutelage. Unlike at Jiro, though, here you won't experience the same anxiety or pressure to eat and finish under the watchful gaze of a sushi master. Nakazawa-san's warm and magnetic personality really shines through as he really tries to make each of his guests feel welcomed. Just by watching him, you can tell how appreciative he is to be given an opportunity to go above and beyond just dreams of sushi and realize his own American dream, too. Our omakase progression (to best of my memory) below... BASE: Clam Geoduck Abalone Sardine Fluke Shrimp Swordfish Spanish Mackerel King Salmon Maguro (Lean Tuna): amazing, my personal favorite Chutoro (Medium Fatty Tuna) Otoro (Fatty Tuna) Uni: Nakazawa-san allows you to pick from a selection of the spiny animals, and he cracks it open and prepares it on the spot. No preservatives; best I've ever had Anago Tamago ADDENDUM: Jack Mackerel: Nakazawa-san's personal favorite fish Baby Squid Ikura (Salmon Roe) Tako (Octopus): phenomenal; best I've ever had Great and highly attentive service from staff as well.
(5)
S. L.
Dined at the bar about two weeks ago. First of all it was extremely difficult to get a reservation. Because of that and the price, my expectation was quite high. Very clean and service was excellent, but I was not impressed with the food. You can get better and fresh sushi elsewhere int the city for less money. Not worth the hype...
(3)
Michele D.
Just simply amazing . So impressed from our Omakase to the very attentive service. Only problem its going to be impossible to get another reservation. Worth the wait !
(5)
Michael K.
Gotta get one thing out of the way - If you are the girl in the purple dress and gold necklace that sat in seat 3 today at around 8 PM, send me a message. You are hot. Alrighty then. Considering Nakazawa-san's pedigree of apprenticing under the legendary Jiro Ono in Japan and esteemed Shiro Kashiba (also a former Jiro apprentice), along with the increasingly competitive sushi scene in NYC, I had very high expectations. Ambiance/decor: The chique, contemporary interior and classical music playing in the background created for an interesting dining environment. It did not feel like a good match for an upscale sushi bar in NYC and had a very lounge-y vibe. The hosts, while incredibly friendly and polite, seemed to rush us to our seats, take our coats and our drink orders. Sushi: The most important part! Some of the notable pieces of today's omakase menu were the coho salmon (distinct, trailing smokiness); blue shrimp (highly satisfying texture and wholesome); Maine urchin (refreshingly cool and sweet); and tuna hand roll (perfect balance of rice, nori and o-toro). The final piece of the omakase was his famous tamago. The texture was incredible - simultaneously soft and firm, similar to a fresh brownie, with a distinct sweetness to it. It did not have an omelet-wet consistency and was more akin to a custard. It was a wonderful piece and a unique, tantalizing contrast to the oceanic dive of the rest of Nakazawa-san's omakase. Nakazawa-san: He has a very playful sense of humor (i.e. trying to exterminate a fly with his blowtorch) and is beyond friendly. I will readily boast that he was impressed with my knowledge of his time in Seattle in addition to his more visible role at Jiro's and it was a pleasure to converse with him through the evening. His passion for his craft is transparent and upfront as he happily serves his customers and jokes around with them, even with his limited English. A unique aspect of the Nakazawa experience is placing a live blue shrimp on a tray to show off its aggressiveness (and thus freshness) right before he boils it. He jokingly wondered aloud if he should train them to do tricks. He also kidded me about taking picture of him as he worked saying that it's $10 per picture. The sushi and experience was so enjoyable that I actually believed him for a second. Final thoughts: What I appreciated the most about my dining experience at Nakazawa-san's restaurant was his willingness to take chances. With both the decor - though, I was not a huge fan of it - and the omakase itself, it is clear that Nakazawa-san is determined to blaze his own trail and create his own, unique legacy. He remains loyal to the minimalist and traditional tendencies of Jiro, but is not afraid to think out of the box with his pieces. He confidently will employ his blowtorch, sea salt and zest to add subtle uniqueness to his pieces. Indeed, the demand for ultra-elite sushi in NYC is growing and as such, the competition is fierce. I can confidently say that Sushi Nakazawa will comfortably hold its own among the city's best.
(4)
J.A. C.
We were unable to get a reservation for the bar so we went with the reservation for the main dining room. When we walked in, there was a bit of a wait so they comped us a glass of champagne each, which was really appreciated. Nakazawa-san, though obviously busy with the bar, still greeted us. We were recently in Japan and honestly, I think the sushi here was on par with the best sushi we had there. Our meal was exquisite, and we could not resist the option to have a few more pieces each after the standard omakase was over. We will definitely go back if we have the chance.
(5)
Nomad M.
Finally made my way here last night, by myself. Yes, I rejected invitation to here on a date because I wanted to fully focus on the food (and that's why I usually go solo while trying new restaurant). Even though it costed me a quarter pair of Louboutin. It is worth it. I am not going to give you a detail list of the sushi I had last night - many previous reviewers have done that. And you will find it in my pictures. But I want to point out something unique about my experiences at Nakazawa that differentiates itself from other established "sushi shrines" in the city - the people working here. From the chef to sommelier to wait staff, every one made me feel like I was dinning at a friend's kitchen. We joked, laughed and talked about food and sake. I have been to many other more established (read "older") sushi restaurants in the city, including Yasuda and 15 East, and always sat at sushi bar instead of table, Nakazawa is by far the only place makes me feel casual and relaxed. I think one close comparison I would choose is the 9 seats Ichimura, similarly intimate. But I would say meeting Ichimura san is like meeting Steve Jobs, while meeting Nakazawa san is like meeting Mark Zuckerberg. You got my point (if you don't, I am sorry. I work in IT). Being said that, Mark does not have the sense of humor like Nakazawa san: right before my 10th sushi - abi, Nakazawa san placed a live shrimp in front of my plate and said, "his name is Johnny and he will be in your mouth next!". Ha! Yes, food. Fish were all domestically sourced, plain fresh but no surprise. That is one of the minor disappointment I had. I asked about uni and Nakazawa san said, he liked the one from Cali, for freshness. And he added, "if the dinner is $600, you will have all your fish from Japan! This is business!" Ok, fine. But I did get two or three Japanese sourced ingredients while I had omakase at Azabu for $150 :/ Another thing that is unique here is the sake selection and the knowledgeable sommelier. Last night, one of the owners, Maurizio, who is the sommelier that introduced every pour I had. He was knowledgeable and super friendly. He was patient enough to explain the taste and texture of the sake he poured me, be it jumai or daiginjo;; answered many of my may-be-stupid questions about sake. He even went on recommending a "sake cook-book" to speed up my learning :) At the end of the night, I had a chance to chat up with another owner, Alex, together with Maurizio. Both are brilliant businessmen with a great sense of humor. If I had to point out one another little disappointment is that, there is only one sushi option for the omakase. The 21 pieces may not be enough for some people, but it was hell lot of food for me :( I even call ahead and asked them if i could have half sashimi half sushi because it would be very difficult for me to stuff in 21 pieces fish and rice. The answer is, sorry but no....I was really full by the 12th piece, yellowtail tuna. I started to slow down. Then Maurizio came and said, the best were yet to come! toro, uni! i took a deep breath, eat on! Next time, I would starve for 48 hr before I come in! In conclusion, this is the not the top on my list, yet. Ichimura stands strong. But whenever i want to have solid quality of sushi, a good laugh and good sake, I will be back here. Gochisousama Deshita! Check out my foodporn with the list of sushi :)
(4)
Jenny K.
Loved Jiro Dreams of Sushi and was really looking forward to dining here when I found out it was opening. I was a bit hesitant when I read some 3 star and below reviews on Yelp, but I didn't find that to be the case. Very possible the restaurant made adjustments after they opened. I didn't pair the omakase with sake, but did order a bottle of Japanese Hefeweizen (Ginga Kogen). There's 21 pieces for the omakase and we left perfectly filled. Many omakase, while delicious, leave me uncomfortably full to the point where you have to roll me home. I walked out of Sushi Nakazawa full and satisfied, but not bursting. My favorite piece was the Scallop with Yuzu Pepper. A daring twist and a perfect balance between the spicy pepper, yuzu, and fresh sweetness of the scallop. The uni (from Santa Barbara CA, not Maine) was a close second. It was so sweet and melted in my mouth like butter. Who am I kidding? I had like 5 favorites. Triggerfish with liver grated with daikon, medium fatty tuna marinated in soy sauce, and mantis shrimp were also aaaaah-mazing. There was mention in a few reviews of a live shrimp being put on your plate to show the Before and After, as well as just how lively the shrimp are. I found the experience hilarious. Nakazawa is a jokester throughout the entire meal (ie $10 per picture), his kindness and genuine passion shine when he converses with you. The live shrimp just seemed to make sense and melds with the entire dining experience. It's an upscale and modern sushi restaurant, however Nakazawa's friendly manner melts away any feelings of pretentiousness. I did have a piece of maguro with an exceptional amount of wasabi. My boyfriend's piece also had quite a kick, so it may have been purposeful. However all the other pieces had the perfect amount of wasabi, enough for one kick of flavor and then mellowed out after that first inhale. Overall we had a great dining experience at Nakazawa and loved every moment. His business partner was also on site and told us how he connected with Nakazawa and bought this gem to NYC. Highly recommended establishment and would definitely go back.
(5)
Joyce T.
I didn't have any expectations when I made reservations. When I got there, I felt under dressed, so be prepared to dress a little fancy... just a smudge. Anyways, the sushi was on point. So fresh, that i felt like I was in Japan. Especially the Uni. OMG, it was the sweetest uni I have ever had. Just thinking about it is making my mouth salivate. Although, its on the pricey side, its for 20 piece sushi and its the freshest it can be... so i think its worth it! Im coming here again with my father for sure! Btw, the service was amaze balls. The people were so sweet and all smiles. If you love sushi, you need to come here.
(5)
Ricky G.
Like everyone else, I went here after watching Jiro Dreams of Sushi. I was disappointed I couldn't get a reservation at the sushi bar, but I'll take what I can get! 20 pieces of sushi (two to three at a time) came: a mix of shrimp, tuna, salmon, mackerel, and others. Some individual pieces I've had better elsewhere (say the uni) but others were the best I've had. Overall a great dining experience. I'll be back for more!
(5)
Melissa K.
I'm really shocked at the number of 5 star reviews for this restaurant. I came here after raving reviews from a friend and had called numerous times just to get a reservation before I left NYC. The service was impeccable, as one would expect from an attentive Japanese restaurant. The sake list was extensive for a small establishment, though I was shocked to find that there wasn't a Japanese beer in the menu. If you sit in the dining room, the tasting menu is $30 cheaper than at the bar (same menu); the bar will only seat 2 people minimum and maximum, and they only take reservations at the bar online. Apparently, the bar is only designed for even numbers...which I found really weird. Why would you sell 2 seats to 1 person in the dining room vs. giving 1 person 1 seat at the bar? The sushi was good, but I didn't remember a single piece after the meal...nothing was that memorable. Nothing was shockingly fresh, I didn't have anything I haven't had before. There were a few pieces that were so heavy on wasabi, I barely tasted the fish. I thought the fish was too thinly cut, therefore didn't have much taste. I liked how there's a marinade/sauce on every piece so you didn't have to use soy sauce. The freshest piece was probably the prawn, that was tasty...but I can have prawn anywhere. My experience at 15 East was far better...and much cheaper. Although you do get 20 pieces here, so for the level of restaurant it tries to be, it's not too bad for price. The tamago which the chef is famous for making was a little weird, tasted like a very sweet honey cake. Maybe it was off to me because I didn't expect that; I've only ever had the traditional tamago up to this point. If that's what it's supposed to taste like, I suppose it was well made. The restaurant was packed on a Sunday night. I wouldn't return, but glad I made the trip here. I'd have to say I've had much better, and definitely much better for value.
(3)
Ashley M.
Not only the best sushi I've ever had, but by far the best dining experience. You take a sip of your water, and a waiter is immediately refilling your glass. Any questions you have about the sushi, the wine, sake, anything, they are happy to answer. Nakazawa himself is incredible. We sat at the bar, because that's the only way to do it, and he gives you the sushi piece by piece, explaining what the fish is, where it came from and how it's prepared. He is very sweet and loves to share the experience with you. A very personal experience. As for the sushi - incredible. Most of the fish just melts in your mouth. You get 20 pieces total but you don't walk out stuffed. He uses very little rice with each piece so you're tasting the fish and not filling up on rice. There are a couple surprises that have been spoiled by other reviews that I'll keep to myself. I can't recommend this place more. Yes, it's expensive, but it's worth every penny. We even had some of the best riesling of our lives. Walked out with an ache in my cheeks from smiling so much.
(5)
Jody D.
Not for the typical "American style" sushi lover, but if you are a hardcore sushi lover there is no better spot. Clean and modern atmosphere and the most absolutely diverse and pristine fish to be found anywhere. At $120 for a 20 course Sushi tasting menu, I thought it was a bargain. Each piece dressed with a unique sauce or condiment. Very unique experience and I'll be back with friends.
(5)
Doris T.
Like a lot of people, I had so much admiration for Jiro Dreams of Sushi. Like most out-of-college individuals, a trip to Japan for a dinner that would cost hundreds of dollars would not be happening anytime soon. Upon hearing one of Jiro's apprentices opening this restaurant, I'd figured this would be a great place to have my first Omakase experience. Everything looked simple, you could tell how much thought and care went into each individual piece. The rice was very tasty, well seasoned, and tangy from the vinegar. I've never had so much variety of raw fish in my life, and the menu is so detailed in a way that it's suppose to tell a story, transcending you to different flavors and textures. You get 20 pieces with dessert. There were a few pieces that were smoked in hay which I thought had great flavor. The fatty tuna and uni were beyond my favorite pieces. The scallop was so sweet and fresh. I can't say I was completely blown away by the food, but I was very content and liked some pieces better than others. It's just a matter of preference. You're essentially paying for the quality and the experience. When you get your sushi, you can either eat it with chopsticks or your fingers (the authentic way). This kind of dining experience has really opened my eyes. Now, I REALLY want to go to Japan. I feel obligated to deduct a star because the only reason I wanted to eat here was to experience the bar seating. Me and my boyfriend had a reservation for the bar which was confirmed in an email and well...looks like the bar was full and there was a miscommunication. I'm not going to lie, I was pretty sad but the staff apologized and that was that. Also, I can see what another Yelper's comment meant by saying there were too many staff members on the floor for such a small dining area, it was a bit distracting. However, they were very attentive and detail-oriented. The chef was so sweet when I walked out. I was too shy to ask him for a photo with me but he greeted me and my boyfriend goodbye as we left the restaurant. You can just tell he's a very nice man with the sweetest smile. Oh, and the Tamago was literally perfection.
(4)
Lucy L.
4 star sushi, 5 star service and overall experience. Chef Nakazawa is hilarious. When he served us the last course - the legendary Tamago, I asked if this is THE Tamago that took him 10 years to learn, the chef goes, "Just 10 years?! I'm still learning!" Sushi is super fresh and very tasty. But is it mind blowing? No. Worth $500 for two ppl? No Probably won't be back again unless there is a groupon or livingsocial. (J/K)
(4)
Suzie C.
Very good sushi. Chef Nakazwa is very friendly and he tell us sitting at the bar where the fish is from. But I felt a little strange as if I am dining at Benihana Sushi version, because Chef Nakazawa runs the show as an employed chef in accordance with the strict schedule. No communication showed his own personality. Sushi is good, but considering how difficult to make a reservation here and the cost, I would enjoy eating Sushi more at a sushi counter of Yasuda or Kura. Because it is so popular, it is worthwhile to come once, but maybe not twice.
(4)
Jane K.
OK. It really is as good as I had hoped. This is NOT your local neighborhood wanna-be sushi joint with California, Cream Cheese & Salmon and spicy tuna rolls. So if you are not open to trying anything and everything RAW from the ocean... do everyone including yourself a huge favor and do NOT come here. Each piece was absolutely delectable and PERFECT. -- Exemplary rice seasoning & texture and at the ideal temperature; not too warm, not too cold. -- Nigiri where the fish and rice are sized accurately to be in harmony with each other and able to be eaten in one bite with your fingers, as it should be. Wasabi and soy sauce were unnecessary... nor were they even provided. Just a small side of ginger which was replenished as needed, was provided to cleanse your palate between pieces. Bar seating was indeed the place to be. Chef Nakazawa even came around and greeted all the diners with his warm smile before serving. Waitstaff were flawless. Table seating didn't seem much fun at all and were detached from the "show". Half the fun is watching all the skilled sushi chefs perform their craft. Must say that I too sat by the boiling pot of shrimp and did get several quick but unpleasant shrimpy steam facials. -- Though I did not complain to the staff, I do think it should be moved. Why have ANYTHING mar what could have been the ultimate sushi experience. VERY expensive. -- Dinner for 2 with a decent bottle of sake (720ml) and 3 beers came out to almost $700 with tip! So be prepared to have an AMAZING sushi meal, probably one of the best, but at a steep price. -- If you ask me, it was worth every one of those 70,000 pretty pennies.
(5)
Trish S.
I took my husband here for his birthday. He loved it. I thought it was pretty decent. For the price point, there's other places I'd rather go. The service is impeccable. I had emailed in and mentioned that I was allergic to nuts and they remembered when I got there. I booked a month in advance and they still remembered to put the candle on my husband's dessert. That was a nice touch.
(4)
C. T.
Loved every bit of it. The Chef explained every course, the sushi was so fresh it tasted sweet, sake pairing was well done and deliciously thought out. I'm a fan and I highly recommend sitting at the bar so you can watch all the action!
(5)
Jordan W.
Sublime. Pure omikase greatness. Service. Having your chair pushed in at the bar, the ever-crisp hand nap whose slightest smudge warrants a replacement, the always-full glass of water/sake/anything you happen to be drinking, the pristine countertop seconds after you drip a thought of soy sauce. Personable, attentive and friendly. Your tiny ginger dish is never empty. It was as if the staff tried to ensure your setting always was as fresh as when you first sat down, but done in a polite, non-intrusive way that makes you feel that yes, this level of pampering is natural. Food. Stunningly delicious. Chef Nakazawa hand served each of the 10 patrons at the sushi bar with a jocularity surpassed only by his delightful and fresh ingredient selection. The simplicity of the meal belies the quality of each of the 20 pieces the diners receive. Highlights from my experience in no particular order: the scallop with yuzu, king prawn, uni, the tuna trio escalating from lean to fatty toro, the hay-smoked salmon, the tamago (of course, what would this be without the (in)famous omelette). Honestly each of the 20 pieces was a highlight, I loved it. Biggest letdown: I didn't get to hand pick the urchin I would eat (how much I actually cared: not at all). What to be aware of: At other unnamed omikase temples, at the end of the final piece the chef offers the option of re-visiting courses that you particularly enjoyed. Chef Nakazawa supports this practice, but he does charge for each additional piece. Considering the $150 price tag is significantly cheaper than peer establishments, I didn't mind the extra $10 he charged me for my Uni Double Dip. But worth knowing about beforehand. Overall a wonderful dining experience. Enjoy it.
(5)
Ken L.
Omakase at its best! We didn't have reservations at the bar but Alex sat us at the window seat right next to the bar so we could watch Chef Daisuke Nakazawa and the rest of the crew go to work. The Drink. The sommelier went through the choices of sake but my friend went with what he knew best and ordered a Dassai 23 Junmai Daiginjo and a bottle of beer that I cannot recall the name of. Both excellent. The Sushi. The standouts for me were the hay smoked salmon, the shrimp and sweet shrimp and 3 varieties of tuna. The uni and scallop were probably the best I have every eaten as well. Impeccable presentation and each piece was explained to us. The infamous egg custard was outstanding. Later, we ordered another bottle of beer and they recommended a Japanese IPA which was remarkable, hoppy without the heartburn. Oh, we ordered more sushi after the 20 piece omakase was finished. Sorbet with pomegranate seeds and green tea was served for dessert. This was the best omakase experience I have ever had. Daisuke, Alex and their staff were top notch. Daisuke was very gracious, engaging and funny. Alex, thank you for bringing Daisuke to New York and opening the restaurant. We closed Nakazawa down and I asked Daisuke san how he was enjoying New York City. He pulled up his jacket and he had a "I love NY" tee underneath, brilliant!
(5)
Tone E.
You know what. . .I'd rather wait 30 days to eat here then spend $1500 on a plane ticket to Tokyo. Chef Nakazawa's level of execution versus other sushi spots in Americas is on another level and you can only experience this sitting at the sushi bar. In a two hour period, you will witness 21 examples of exquisite technique, quality and years of experience. 5 stars.
(5)
Lil W.
Given the hype surrounding the place, we made a reservation a month in advance for a 5pm seating. We opted for the $150 per person 20 course omakase at the sushi bar and the $40 per person sake pairing (we each had around 6 different ones, served in glasses which I thought was strange). The fish were all very fresh, no soy sauce provided on the side. Each piece is expertly prepared with complimenting condiments and/or brushed with sauce. Chef Nakazawa personally deliver each piece to you and explain the origin of the fish, he was very personable and so was the sake sommelier. At the end of the meal we were just trying to take a picture of Nakazawa in the background prepping and he saw us and came out of the sushi bar and took a picture with us, which was a very nice gesture. What I don't like about the place is that all the waiters are in black tie and hovers over the sushi bar, the bar stool was not comfortable and the place/decor is too bright and feels very rigid, it doesn't seen to resonate with Nakazawa's personality. He probably had zero say in how the restaurant should look and feel. At the end of the day, there are so many other great omakase in the city and you are paying a premium to sit at the sushi bar, please make the place feels warmer, the place just reminds me of a bright laboratory. Alaskan white king salmon Smoked salmon Maine scallop Seared geoduck clam (Washington State) Fluke with yuzu Red barracuda (Tokyo Bay) Sardine (Chiba Japan) Battle fish (Tokyo Bay) Gizzard shad Tiger shrimp (Florida) Blue shrimp (New Caledonia) White yellowtail Smoked skipjack Wild blue fin tuna (Boston) Medium fatty tuna Fatty tuna (Kobe beef from the sea) Tuna handroll Sea urchin (Cali) Salmon roe Sea eel (Japan) Tamago (the famous egg) Yuzu sorbet with pomengranate
(4)
Olga R.
This was one of the most perfect dining experiences I've ever had. I took my boyfriend here for his birthday and we were seated right away despite being early for our reservation like two big, excited losers. We stayed for about two hours and had the omakase, sake pairing, some beer, and an extra order of mackerel. The pace of the meal was perfect and I learned so much from Nakazawa and his translator about the fish he was serving, where it came from, and some stuff about Tokyo (we asked a lot of questions). Watching the sushi come together was just as beautiful and fascinating as it is in Jiro Dreams of Sushi. The sushi itself was outstanding. My boyfriend said it was the best he's had outside of Tokyo. The service was exceptional as well- the waiters were knowledgeable, attentive, and took the time to explain the sake pairings and answer questions. I've had a lot of trouble eating sushi elsewhere since our dinner at Sushi Nakazawa. It was expensive, but you're paying for a truly exceptional experience. Make sure to factor in the thousands of dollars you're going to want to drop to move to Tokyo after your meal.
(5)
Anon 7.
The quality of the sushi is excellent. However, I really don't understand why it's so difficult to get a reservation here. I didn't think this place was good enough to be so difficult to get in at all. All it really is, is good quality sashimi. Nothing more than that.
(3)
Adria m.
Most people will find my rating too low. So here is the breakdown: Ambient: I don't think interior fits the cuisine and the food approach. In addition, there are too many waiters (all males) and I was too distracted by a "flutter" and an endless parade of wanna-be-model waiters. At some point it looked like a bumper car ride in an amusement park. They have about 4-5 hostesses/coat checking stuff members. You get a feeling they are trying way too hard to be the next hottest thing. 2 tables were empty the whole night, hence1 month wait list sounds more like a marketing move. Food: fresh and creative. Very good shari. Each piece made to the standards of the chef hence no Americanized way of soaking your sushi in a soy sauce/wasabi mixture. Well balanced in size, flavors, and textures. Worth the price. Drinks: impressive sake selection. Sake pairing is very reasonably priced. There is no ordering a-la-carte. You have a chance to slightly modify your omakase by letting the staff know of your allergies and preferences. All in all, at the price you can't beat the quality of the fish, but the ambient, omakase and reservation hassle is what will keep me away from coming back any time soon.
(3)
Michael L.
Caveat: Me and the wifey are sushi snobs that have been to michelin sushi restaurants in Tokyo. I really wanted to like this place so instead of comparing to places in tokyo and other parts of japan that we have traveled to we compared to american places and out of those I can think of at least 4 places off the top of my head that are superior. Heres why i DIDNT like this place. First and foremost some of the cuts of fish wasnt even fresh. One of the biggest red flags is that they had to blow torch/sear a piece of chu toro. Another issue I had was that the only uni I had there was from Santa Barbara which was decent but only ranks 3rd amongst the uni that i like. (hokaido #1, new zealand #2). Another red flag is that most of the sake pairings in the premium section werent premium. The price for sake pairing for the sushi omakase is $40, with premium sake at $80. Because I am no noob when it comes to sake, a lot of the pairings were at most Junmai Gingo level, when on their sake menu they have plenty of daiginjo grade. Now they did have 2 that were very nice, one of which was a nama zake (unpasteurized), and another was aged in wood barrels which gave it a brownish tint. They gave pours every 2 sometimes 4 sushi pieces to compliment the pieces, some combinations worked, others did not. The price for the omakase was about $120 per person and included 20 pieces of fish. Out of just the NY restaurants I would recommend sushi yasuda, sushi azabu, and Soto over this place. I will be trying Ichimura at brushstroke at the end of the month but that place will likely be better as well. In summary, those that rate it 5 stars clearly have not had great sushi, and if you have not been spoiled by japan then you may actually thoroughly enjoy it. However there are better options in NYC and I'd recommend you try those places instead.
(3)
Taylor Y.
Food (4.5/5) Decor (4/5) Service (3/5) Value (3/5) I went to Sushi Nakazawa with a group of 4 and sat at a table in the dining room rather than at the bar. The vibe of the restaurant shocked to me. In the past, all sushi restaurants I have been to, including the high end ones, have had a very particular oriental vibe--paper lanterns, lots of bamboo/light wood, etc--and were a bit more relaxed and informal. However, Sushi Nakazawa felt very modernist/contemporary when I walked in with lots of blacks and whites. In fact, the only things that reminded me that this was a sushi restaurant were the sushi chefs behind the bar and the name of the restaurant itself. And that deviation from the "traditional sushi restaurant" bleeds over into the experience of the restaurant as a whole. Service reminded me of what you would get at a French restaurant with coordinated waiters bringing food to the table and small pieces of food sitting in the middle of large white plates. However, I found that while the servers tried to emulate service at Daniel or Jean-Georges, they were only moderately successful and just don't do things with the same fluidity, grace, or attentiveness. Purely from a food perspective, though, Sushi Nakazawa still stands out as some of the best sushi I have had. There is no menu here. They ask for food allergies and then begin to bring you your 20 piece nigiri dinner in 9 courses (2-3 pieces per plate). Most of the pieces are prepared in some manner or another (i.e. not just a piece of raw fish on rice), whether that's smoked, dressed with a sauce, topped with yuzu pepper, or all of the above. I thoroughly enjoyed the preparations and thought that most of them added significantly to the flavor of the fish. There was also clearly a lot of attention given to the preparation of the sushi rice as each grain tasted of perfection. One complaint I have is that the use of wasabi on some of the pieces was very inconsistent, with some of the members of my group tasting it on pieces where I basically couldn't, and me cringing at the mass of wasabi when those same people in my group couldn't taste it at all on theirs. Mostly for this reason, I deducted a 0.5 from the food category as I think this is a bit of an amateur mistake. However, it wasn't so big an issue for me that I couldn't look past it, especially since only a couple pieces were prepared with wasabi at all. The restaurant did a good job accommodating food allergies, replacing pieces that someone in my party couldn't eat with other things that she could. The meal finished off with an option to add pieces a la carte and then a small (lychee) ice cream dessert. I found myself to be surprisingly full after the 20 pieces of sushi (surprising because I expected to be hungry, not because I was super full), even though each individual piece was rather small. However, if you have a larger appetite, you might need to order more pieces a la carte, or, for the budget conscious, visit McDonald's afterwards. Overall, I had a positive experience at Sushi Nakazawa. At $120 for the prix fixe, I thought the price was pretty reasonable and in line with its competitors. I had very high expectations for the restaurant, and they were partially met. I would recommend it to those who have never been and could see myself returning in the future. However, I would call my enthusiasm at the idea of returning moderate, at least for now.
(4)
Sab R.
For my birthday dining splurge the other half and I chose to do the tasting at the sushi bar to watch chef nakazawa and his apprentices prepare and handle the fish. This was the best decision and an incredible experience worth every penny. I have not been able to eat sushi since two months ago when my husband and I had dinner here, as nothing is fresh enough or handled with the respect that chef nakazawa pays to each piece of sushi. I found favorites in fish I never dreamed of enjoying (sheepshead fish, fish liver, fresh raw shrimp and scallops). I thoroughly enjoyed his omelette: it was sweet, texturally velvety, an absolutely deliciously perfect last bite. The sake selection is incredible. The servers are a sharp contrast to the humble, lighthearted, extremely funny nakazawa. I found the servers to be stuffy, uptight, too serious. An establishment can maintain it's exclusivity while still maintaining a warm connection with it's patrons. Most of the people at the sushi bar with us were novice sushi eaters so the pretentious staff was overkill, but we had a good laugh at the curious anxiety of eating something you would never imagine eating. This was a really great experience and I can't wait to come back soon to get a sushi fix!!!
(5)
Nicole D.
After hearing about all the hype we were lucky enough to get a reservation on a Tuesday night. Me and my husband were pleasantly surprised that the decor was not that of the average sushi place. It had beautiful clean lines an fresh modern appeal. Having been fortunate enough to dine at sugabashyi Jiro in my travels to Japan and recalling in my mind the best sushi experience in my life. We couldn't wait to try Sushi Nakazawa to see if the apprentice was anything like his master. As we arrived we where greeted by a very warm attentive staff that made us feel like regulars ( nice touch). As we were seated at the sushi bar Nakazawa son had given us a warm smile and asked if we had any restrictions or allergies. We happily replied with a no and said we are in your hands. Nakazawa noded with a smile and at that point we knew we were in for some fun. Our menu in order. 1. King Salmon (Alaska) 2. Sockeye Salmon (Alaska) 3. Maine Scallop (Maine) 4. Geoduck (Washington State) 5. Abalone (California) 6. Jack Mackerel 7. Baby Gizzard Shad (Japan) 8. Trigger Fish 9. Fluke ( Long Island) 10. Mantis Shrimp (Long Island) my favorite 11. Skip Jack 12. Blue Fin Tuna Lean (Boston) 13. Blue Fin Tuna Medium (Boston) 14. Blue Fin Tuna Fatty O Toro (Boston) 15. Sea Urchin Live ( California) 16. Salmon Roe (Alaska) 17. Sea Eel (Japan) 18. Blue Fin Tuna Hand Roll 19. Famous Egg Custard 20. California Honey Dew Melon After a intense culinary roller coaster that lasted about two hours I finally turned to my husband smirked and said the apprentice has now become a master. It gives me great pleasure to have everyone know that there is no longer a need to travel great distance for sushi . Daisuke Nakazawa has has brought everything he has learned in eleven years at Jiros to New York City . Mr. Jiro Ono should be proud !
(5)
Ken H.
Sushi counter was as good as they say it is. The quality was great, and the consistency from course to course was amazing. Will definitely be back... If I can get the reservations.
(5)
Jenny K.
The best word to describe this place - overrated. I am a huge fan of sushi and have tried some amazing places such as Sushi Yasuda and Sasabune, which remain my top 2 fav. I watched The Jiro documentary, so imagine my excitement when we got a reservation at the sushi bar here. Well the fish was def good, but not worth the price tag. Maybe it also had to do with being at the counter, we saw everything that was going on and it was not a very pleasant scene for me. Don't get me wrong, the chefs are nice, but the hygiene can be better. My stomach started to hurt a bit half way thru the meal. I can understand they could be rushed due to the overwhelming demand, but I think it's more important to maintain a clean environment where raw stuff are being prepared. Anyway long story short, I won't be back.
(3)
Heather W.
I would like to keep this review short and sweet and tell you what I really thought of Sushi Nakazawa. Holy s**t ! It was the most amazing sushi ever ! Hope you can experience it too .
(5)
Sandy L.
Excellent omakase featuring super fresh seafood. Bonus points for the exotic selection including mantis shrimp and geoduck clam! Yuzu pepper and japanese mustard a bit overpowering for my taste, but still enjoyed every bite. Food is great, but the seating at the bar is ridiculous - wobbly leather stools at the bar packed in so tight that you literally need to be pushed in when you take your seat. If your neighbor moves, your entire chair swivels. If you come back from the bathroom, you'll have to ask for another push. The chopsticks are tapered on both ends - even lifelong chopsticks users like myself will find these cumbersome. Minor things - but cheapened the entire experience. I will be taking my $150 to Yasuda
(3)
Max L.
It's been, shall we say, a little while, since I've penned a review here, and Sushi Nakazawa was just the inspiration I needed. In a word: amazing. The fish, the sake, the service, the everything -- few sushi standouts could hope to imagine themselves to be nearly this good, and the ones that would are probably merely kidding themselves. The one pang of regret we felt during our exquisitely executed delight of a meal was when, as we were getting ready for our final course, a neighboring table was getting ready for their first -- they still had it all ahead of them.
(5)
Tian H.
As Mitch from MoFam would say, "Divine!" Have been waiting to try this place since it opened this summer, and it certainly didn't disappoint -- impeccable service (from the awesome maitre d' ALEX!!! to the adorable waiter who discreetly tried to use chopsticks to dig out the paper that held my chopsticks together from where I hid it under my plate.. hahah!) and fantastic omakase, plus ginjo sake on the house! Yes, it's pricy, but Nakazawa deserves at least one try at the coveted bar seats so you can observe the technique and soak it all in (10 patrons, reserved in pairs at max). Nakazawa himself is infectious and adorable, like a little kid who is loving his 3.5th month into being in NYC, and you can tell by his rusty English (while introducing the 7th fish to us, he forgot the name and his facial expression while one of his sous chefs laughed and tried to rescue him was priceless!). It was such a pleasure watching his camaraderie with the rest of his sous chefs. Our omakase fish in order of being served: *Ivory king salmon (Alaska) *Coho salmon, hay-smoked (Alaska) *Live scallop (still jumpin'!), with yuzu pepper and lime (Maine) *Geoduck, seared *Triggerfish topped with its own liver (Long Island) *Fluke with yuzu zest (Long Island) *Beltfish, seared (Tokyo Bay) *Pike mackerel (Hokkaido, Japan) *Mackerel aged 7 days (Kyushu, Japan) *Mantis shrimp (Long Island) *Blue shrimp (New Caledonia) *Hama-toro(!!!!) aka buri, aka wild yellowtail belly (Japan) *Skipjack, hay-smoked (Kyushu, Japan) *Bluefin tun a- maguro, with japanese mustard (Boston) *Bluefin tuna - chutoro (Maryland) *Bluefin tuna - OOTORO(!!!!) aka "Kobe beef" from the sea, said Nakazawa.. haha *Uni (California)-- soo yummy *Ikura of king salmon, cured in house (Alaska) *Anago (Kyushu) *Tuna handroll made with amazing Tokyo Bay seaweed and japanese mustard *Tamago-- 'THE' egg! My fiance and I loved the scallop, beltfish, hama-toro and uni so much that we each got another a-la-carte piece.... No, you probably won't be full, and your bank account will be much lighter than before, but you have to experience this place just once at the bar :) If you appreciate sushi as a sushi purist, you won't be disappointed at the simplicity and freshness with which fish is prepared and served at Nakazawa's restaurant. PS: It appears that the maitre d' is very gracious and if you reserve bar seats with 2 groups of 2 people, they try to accommodate your group of 4 in sitting together.
(5)
Ser Z.
Let's go I have been to most first class sushi places in ny Kanoyama tanoshi jewel 15 yasuda and kura and so on For me the sushi is the main reason I go The service is outstanding and the place is great But Is the sushi better than all others no chance I am a marketing guy I have written 4 books and these guys do a great job of marketing the jiro apprentice. Kudos For quality and diversity of Fish. They don't even come close to kuruma even if uezo San is not as charming as mr nakazawa. The fish is way better And nobu San at kanoyama will give you fish and rice that is superior and .......half the price. Tri to eat at 15 east. Masa to is charming and he serves great fish and great sake Nakazawa is great. But at 150 dollars for the omakase all sushi no rolls no nothing else it's pricey Worth going but not worth going back
(4)
Albert L.
If I could give this place 0 stars, I would. They make you put a credit card on file in case you don't show up for your reservation, which I understand. But, even though my girlfriend and I showed up for the reservation and checked in, we were apparently marked as a no-show. I did take some pictures of the food while I was in there, and left. The food was good, but to be honest, I think the hype far exceeds the actual experience and food. There is much better value available both at this price point and at this quality. Putting aside the food, however, the maitre d working that particular night either failed to mark that I had checked in, or inadvertently marked someone else having checked in. Whatever the mix-up, I was subsequently charged $240 for a no-show that... didn't happen. Unfortunately, I paid in cash and threw the receipt away, not expecting to be charged for a no-show when I was at the restaurant. Of course, upon calling, they wanted some sort of proof that I was at the restaurant and the only proof I have are time-stamped text messages I sent out with pictures of the food. The person I spoke with is going to speak with management, but until this is resolved and until they rescind the erroneous charge, I will have paid double for a meal that neither my girlfriend nor I thought was worth even half the cost.
(1)
M. T.
I ate here when they first opened. I would never go back. It was a quiet night and we sat in the back of the restaurant. At a table next to us, two men, a woman with a baby sat down. They proceeded to eat takeout burgers and fries and chat loudly. It was bizarre to be sitting in this refined space and have our neighbors treat it like a sports bar. I asked our server about it, who blushed and became embarrassed. Turns out one of the men is the owner. Our bill for this experience was over $300. No thanks.
(1)
Charles H.
I am very grateful that the owner, Alessandro Borgognone, brought Nakasawasan to NYC. I am not happy that he is a marketing genius. Making a reservation here is quite a challenge. I feel fortunate I finally got a chance to try Nakasawa's style of sushi. Bear in mind, that my expectations were high and I am a self-proclaimed sushi snob. It is clear he is very dedicated to properly sourcing his food. He informed me he only uses wild fish vs farm raised ones. Sushi Yasuda actually uses farm raised salmon. If you can't tell the taste difference, you can easily distinguish the two from the color. Farm raised salmon are fed with food infused with a red dye to give their flesh a brighter color. Even with the dye, wild salmon still has a brighter color. Nakasawa not only takes great care with the fish but he also pay attention to other factors that are important to the sushi experience. The rice and seaweed he uses is phenomenal. Nakasawa's version of spicy tuna roll is bursting with flavor. Nakasawa is semi-fluent in English. He is a very amicable conversationalist who is always informing the counter patrons the next dish. At one point, he used his tablet to show us the next fish that is being served. He also has a funny sense of humor. It makes the entire experience much more enjoyable. I did enjoy the smokiness of the bonito but thought it was a little overpowering. When he made the live shrimp sushi, I was surprised when he threw out the head part. I would have loved it if he deep fried it. This is my top sushi restaurant in NYC now. As long as I can get a reservation, I will be going there often. If you have a reservation and need to cancel, contact me and I'll take it but only at the counter. I will not do table service.
(5)
Ger P.
Anticipation hyped to such heights set my bar a little too high that I suppose its hardly Nakazawa's fault I came away somewhat disappointed. The ambiance is quite pleasing and the service friendly and helpful. My date and I were seated close but not at the bar which suited my appreciation for the "entertainment" that this experience partially represents. The sushi came in quick succession (as we finished one plate of 2 - 3 pieces, the next soon followed). While quite good, it didn't leave me with the sort of lasting impression I'd hoped from such fanatical reviews. An enjoyable experience overall, but before long I'd be left wondering whether the meal was worth the arduous reservations or the hefty cost..
(3)
Perry S.
Literally the combination of fish and warm sushi rice will melt in your mouth. We get the chef's freshest selections (excluding oysters) as well as extra helpings of sashimi yellowfin. Worth every penny and be sure to get the crab roll which has no equal comparison that I have found.
(5)
NY T.
We dined in the back area--definitely will hold out for the sushi bar next time to amp up the already amazing experience. Get the 17oz lager--for $12 it matched perfectly with the 20 course lineup. The ambiance was relaxed and service was excellent without being stuffy nor pretentious. Will return with my husband next time and sit at the bar for the ultimate experience.
(5)
Julie K.
The food, ambiance, and waitstaff were 5 stars all the way. Fantastic sushi! The sake recommended was incredible. One problem was the hostess in the black/white tweed-ish jacket (maybe non-asian). She gets zero stars. I arrived happy and excited to celebrate my anniversary, but upon entry, for some unknown reason, she snapped at me when I kindly pointed out that my husband was already seated and was waving at me. I wasn't late for the reservation. She didn't even look up at me and with a VERY rude and brash tone of voice, told me that she was busy doing something else on the computer. I waited patiently thinking she would re-group, lookup, and at least fake a smile. Then, again, without looking at me, asked me for my last name as if there were 500 hundred people in the dining area and that she couldn't be bothered. He was seated at a 2-person table in clear view of the host. She walked me to the table as if I was bothering her. I couldn't believe how incredibly rude she was...it was actually kind of shocking. I brushed it off, but then decided to tell the captain at the end. She was extremely apologetic...but I felt bad that the captain was apologizing for the hostess' lack of professionalism. The waitstaff was incredible...professional, pleasant, and very knowledgeable. When we left, all was well, since I didn't have to see her face again. The other (second) hostess (maybe asian) in the black jacket gave us a friendly goodbye. So, I write this long explanation for whoever is in charge of the front of the restaurant.
(5)
Oscar A.
Chef Nakazawa was a delight to meet. His omakase was legitimately the best sushi I've had. Every piece had so much flavor and chef explains everything to you and even cracks jokes. Love this place
(5)
John K.
Fell into the hype after watching Jiro and luckily, I made a reservation before it went to the online-only process. Somehow I convinced the manager to move my late-January reservation to Valentines Day, so I definitely earned points with the lady! On to the food... I'll admit my sushi-eating knowledge and history isn't very deep, but then again the same applies for most New Yorkers. With that said, Sushi Nakazawa was an eating experience. I'm a fast eater, but I actually spent the time to overanalyze and overdissect each piece, and it was fun to do. There was definitely a rhythm to the order, and I must say almost everything I ate that night took my tastebuds by surprise. Even the Ikura was less briny then what i'm used to, and it was amazing. There were, however, a few things I did not enjoy (none are food-related). The dining area gets really loud, and there are far too many staff walking around. It distracts from the food. Anyway, i'm sure there are Omasake spots in New York that rival or surpass Nakazawa, but I do not regret paying extra for a seat. If anything, it has opened my eyes to this higher tier of sushi, and i'm sure the lesser-known sushi masters are enjoying the added attention to the genre.
(5)
H K.
Being Japanese and having lived in NY for few years now, I'm surprised how high the rating of this place is. The quality of the fish was not at all good and the place seems to attract less sophisticated crowds compared to other good sushi places in New York. It's loud and not authentic. Not to mention it doesnt come close to Jiro's sushi in Tokyo or other similarily priced sushi places in New York.
(1)
Kelly R.
For a truly amazing sushi experience, visit Sushi Nakazawa and sit at the sushi bar. We had about 22 pieces of fish, which ranged from delicious to absolutely mind boggling amazing. Chef Nakazawa was quite charming and photogenic. The service was impeccable. Go for the premium sake pairing - you will have some incredibly unique sakes. Overall, I loved the experience and am very pleased. They made my boyfriend's 30th birthday truly memorable.
(5)
Stephen M.
If you didn't think the Omakase was outstanding, there's no hope for you.
(5)
Isaac T.
Sit at the bar, eat the fish, beware flying shrimp
(5)
Jennifer C.
Really amazing sushi place. My bf and I went for the sushi and sake pairing. It was the best sushi ever. I really liked the scorched fatty blue fin tuna and the smoked tuna. The octopus and shrimp sushi were amazing too! I got drunk from the sake pairing, so I would recommend a glass or two if you are light weight :) Ambiance and all was very simple and the wait staff was really generous.
(5)
Young K.
twice within 4-5 weeks... october 2013 and november 2013. every 3 to 4 weeks, we splurge beyond usual daily joints. first time was at the bar for two.... great but something was lacking. Fun experience at the bar but they need to work on it to be a fulfilling experience. the sushi needed to be bigger for me. the decor felt empty and too modern to be a japanese Restau of authenticity. NYC has interesting modern japanese decor but here felt empty and small at the same time. I was expecting an old school japanese ambiance. The sake pairing was generous. At $250 per head tho, it felt too Jiro hyped but willing to pay for experience. second time was at a table in the back for four.... i brought a Cardiologist buddy from Chicago and initially I wanted to cancel but there is a cancellation fee... sake pairing was same selection but the Pour was very miniscual and not worth the money especially with 4 people. Should have bottled. Fish selection was also less diverse and the size felt smaller ... no mantis shrimp, no butterfish... Again, I needed bigger american cuts. At $250 per head times 4 people.... the hype felt even bigger ripp!!! the horror is that at the price, they also need better settings. Although glassware is very decent with Spiegelau, It feels like ikea furniture at a take out joint trying to copy Eleven Madison especially in the back tables. SO Don't sit in the back!!! November 2013 will be my last trip for awhile if not indefinitely. After my second trip, the restaurant lost its consistency to me and is actually boring to sit in the back. Service is good but not exceptional... the owner needs to take everyone to eleven madison to experience service; where the wine pairing never sees the bottom of its glass and the cocktails taste like nectars from heaven. THE FOOD IS GOOD. especially the sea urchin is to die for alongside the chu toro and their special large shrimp (not the mantis shrimp). Have a shrimp and 2 unis after the omakase to top off dinner and it feels more fulfilled. my favorite is their shrimp cooked in broth especially because of its uniqueness even after everybody makes an ebi. maybe give a shot at least once at the Bar. Japanese??? Have the sashimi at Aburiya!
(2)
Brian L.
Although the price is very reasonable for the number of pieces you get, I came away underwhelmed by Sushi Nakazawa's omakase. Although there were some very good pieces, a large number of the twenty or so pieces I could have done without. The service is nice but was also a bit stuffy with waiters and suits and ties. I prefer a sushi joint that is much more relaxing. One major disappointing feature of Sushi Nakazawa is that if you are still hungry after your omakase they do not carry a full menu of all types of fish. You can other re-order one of the pieces served during your omakase or they have two to three other pieces that you may order. If you are like me and just want another chutoro or otoro, you are out of luck at Nakazawa. Not a bad option but don't kill yourself trying to land a reservation here. I much prefer the omakase at ushiwakamaru.
(3)
Ann N.
Booked months in advance to get seats by the bar. My boyfriend and I are big sushi fans and we've been to some really great spots in Tokyo. That said this is top notch sushi that deserves the price tag. The skill with which it's made is inspiring, ingredients are fresh, and really.. it's very very good. I will never look at sushi the same way again. And yes the famous egg (tamago) dish is very good. :) This isn't an every day kind of place for sure (well I guess for the 1% out there), but if you have the chance (and money), I highly recommend giving this place a shot over Per Se or the other exorbitantly priced restaurants out there. This place serves one thing only but serves it really really well - sushi.
(5)
AnAppleaDay A.
The $40 sake pairing was a great offer to go with all the uber fresh sushi. The reservation process was a pain. Make sure to hit refresh at 12midnight on your OT app (that's how I got my 7:15pm reservation on a Saturday night! at the sushi bar) I did this on and off for about a month before I got a reservation. The only thing I did not like was the Tamago, funny, since it was one of the highlight on the food porn/documentary. I was still hungry at the end of the meal, you can order a la cart after. We got more uni and they were very fresh and tasty (3 kinds: Main, California, and Japan) the ones from California were the best. don't bother going if your reservation is at the dining room, it is not worth it.
(4)
Will S.
Good yes. Worth $175 with tip and no drinks? Not for me. I really enjoyed about 1/3rd of the servings but the remaining 2/3rd ranged from good to not so much
(3)
L L.
Best omakase in NYC. The tamago is so unique and definitely worth all the praise. Chef Nakazawa is super friendly and makes the dining experience so much fun. I've been there a few times now so he remembers what my habits are (ie. not a fan of mackarel, likes taking pictures of my food, etc.) and will joke around about it. Having the omakase at the bar is part of the wonderful experience, so don't try to book a table in the restaurant just because it's easier to get a reservation. Chef Nakazawa only serves the sushi bar and the rest of his team serves the restaurant.
(5)
Jonathan E.
This is a whole other level of sushi that is reminiscent of that first incredible Tokyo sushi experience. Your night starts off with the best piece of salmon you'll ever have, the elusive ivory king salmon, and ends with a piece of tamago that not only makes the chef cry but will make you cry as well when you realize you will never be able to eat another piece of tamago again unless you happen to get lucky and have another reservation here or a select few restaurants in Tokyo. In between those transcendent bites are a number of other amazing sushi pieces including a perfect Japanese sardine, melt in your mouth Maine scallop and luscious barrel fish. The sake pairings were perfect. I do not recommend going here if you're not sitting at the sushi bar as it takes away from the experience and the care that was taken for preparation of the sushi for bar diners was considerably different from table diners. My only gripe was the choice to serve Santa Barbara sea urchin over Japanese. We had a piece and hand roll of the Japanese variety as add-ons after the omakase was finished and there was no comparison. Hoping that my next experience here will live up to the high bar set by the first.
(5)
Stan P.
Would Chef Jiro approve? I am not sure.... When we walked into the restaurant, it felt more like an American/Western-style restaurant. For some reason, I was expecting more of a Japanese-style decor. All managers and waitstaff were dressed up in black suits - a bit strange for a sushi restaurant. One of the sushi chefs at the sushi counter were not from Japan - he told us he is from Mexico. I expected an upscale Japanese sushi restaurant to have all Japanese sushi chefs. The non-Japanese chef actually did a lot of fish cutting. Not that I will be able to taste the difference, but I would have expected Chef Nakazawa to cut the fish and made the sushi. For those diners that did not sit at the sushi counter, they would get sushi made by the two other sous-sushi chefs. The sushi generally was fresh. Read reviews about the mantis shrimp but didn't get that - only got cooked shrimp, which was just so-so. Some of the highlights include scallop, shima aji, Uni. Chef Nakazawa was very friendly and liked cracking jokes. We were served a slice of honey cantaloupe as dessert. It was very fresh; guess chef wanted to stray away from Chef Jiro's no dessert policy. At the end, a bunch of customers for the next seating arrived and had to wait right behind the sushi counter. Wish they had less tight seating times. IMHO, the experience at Brushstroke felt more authentic and less rushed.
(3)
Michael L.
I won't spend time reviewing the food as all the reviews are spot on. It's incredible, as a benchmark, been to many of the top places in NY (not Masa thou). I really enjoy the different flavor profiles which are explored. If I could have deducted a 1/2 a point, I would have for service. I decided to go with the Special Sake tasting. When visiting other restaurants of this level, requests for information have never been rejected. It's probably expected. I asked for a list of the sake which was served and was answered with a "I'll see what I can do", the list never materialized. I'll go back for the food, but if Sushi Nakazawa wants to meet the expectations of people willing to spend 400+ on dinner for 2 the small stuff counts and the cost to doing these things are minimal.
(5)
Daniel K.
Anybody who knows me will say that I am not a sushi guy. I've had a lifelong struggle with seafood in general, and had never been to a restaurant that showed me exactly what I was missing. Until I came to Sushi Nakazawa. I came at the invitation of a friend who had managed to land a reservation for two at the Chef's bar. The experience was enlightening. The explosion of flavor and complexity of a seemingly simple dish blew my mind. I'm sold. I'm a fan. This was worth every cent.
(5)
Lynn C.
My boyfriend was obsessed with Jiro Dreams of Sushi, so he was very on top of getting reservations at Jiro's apprentice's new NYC spot. What a wonderful dining experience! We were seated at the bar and got to experience the highly skilled and very friendly Chef Nakazawa. After hearing about the locally sourced seafood and seeing how it's carefully prepared just for you, Nakazawa set a new high standard of how sushi should be served and eaten.
(5)
Thompson L.
We wanted our first day as a married couple to be special, so instead of flying to Tokyo for sushi, we made a reservation at Sushi Nakazawa. The reservation system is a bit elusive, with only 10 bar seats-- more likely than not you will be sitting at a table out of sight of the famed Jiro Ono apprentice. We got lucky though and got to sit right in front! =) The atmosphere is inviting. There was classical music playing in the background (albeit a little loud), modern decor with a granite counter top, even the swivel bar stools had leather arms and a back. The spacing between diners was great--- hands down the most comfortable sushi bar experience I've ever had. Nakazawa-san is in a league of his own. He has this magnetic personality that you would not expect from a high end sushi chef. Most NYC sushi chefs are grumpy-- I don't mind since I respect their craft and their food-- but Nakazawa-san's laugh is intoxicating and he has a really good sense of humor. His English is also surprisingly good. I'm not sure if its a result of his time spent in Seattle but we were able to have a coherent conversation and you could tell he was enjoying the interaction and not annoyed by it. Love it. There is no menu. It's $150/pp Omakase all the way. There is a long drink menu but I recommend just going with the $40 sake pairing. You get 6 glasses of sake with 12? (I lost count because I ended up ordering 5 or 6 pieces on top) pieces of Nigiri and a Toro handroll for $190 before tax/tip. Each additional piece of Nigiri cost about $8/piece. Expected, so no sticker shock here. The Sushi is great! I've written so much about the experience it's hard not to write about the Sushi. I started out with two pieces of Alaskan Wild Salmon, One smoked one not smoked. I was expecting these a little further down the line with the usual white fish first but it made no difference. You'll notice that he chooses quite a few Northwest fish for his lineup. WA Geoduck, Alaskan King Salmon, etc. Then came the Chard, Mackarel, Hamachi, etc etc etc. The pieces that really stand out are the smoked and pickled pieces. It's all technique here fellas-- the flavors and textures are complex so you'll end up sitting there trying to compare it to something you've had before. I couldn't put my finger on some of them and I just love that feeling of experiencing something new. The scallop is such a crowd pleaser-- a little sea salt on top, some citrus and a little poof in your face jalapeno burn with the delicate crunch of fresh scallop. yum yum. The toro, uni is what you expect-- ridiculously good although he does not crack the uni open from the shell anymore. The meal was perfect. I even bumped into Alex, the owner on our way out. He was personable and took a picture for us outside the restaurant. If you can swing it-- I highly recommend you give Nakazawa a try!
(5)
Ashlee H.
Besides having a small conflict with the manager regarding my reservation, Sushi Nakazawa is one of the best sushi restaurants I have yet to encounter. Each piece of fish had a wonderful melt-in-your-mouth quality and the sake pairing complimented each piece of nigiri very well. In addition, Nakazawa's famous tamago was delicious; it's no wonder why it's so renowned. Although you may not leave the restaurant feeling terribly full, you'll have eaten some of the best sushi one could ever have in New York.
(5)
Cynthia W.
An experience! First, I felt like I was in the Matrix because everyone was in slim black suits. But the service was impeccable. The meal was generous and each course was interesting, you won't be disappointed. I also chose the sake pairing which was a great value.
(4)
Elin J.
This restaurant is great and the quality of the food is outstanding. I had to make reservation months ahead to be able to get one, and that built up my expectations about this restaurant so much. I also saw the documentary about the restaurant that explains the whole concept, and the chef Nakazawa is in the movie as well so it was interesting to actually see him in real life. The restaurant was living up to my expectations, but I love to eat my sushi with soy sauce even if I know that you should not do that at this restaurant because the quality of the fish is the highest possible and the soy sauce overpowers the taste of the fish. The staff was not happy about serving me sauce soy and I actually had to ask them several times to get it, and they made a big deal about it and made me feel uncomfortable, and they even said "you make the chef cry", which was not necessary at all because the customers should be their biggest concern and priority. I really enjoyed this place and the food, quality and atmosphere was great, but I do think it is a little bit overrated. My favorite sushi place in the city is called Sushi of Gari, and I was comparing this restaurant to it and I thought this restaurant was going to make Sushi of Gari look like armatures, but I actually like Sushi of Gari more than Sushi Nakazawa.
(4)
Samantha M.
Fish was fresh and delicious, staff was attentive and professional, and Chef Nakazawa was friendly and easy to chat with, cracking jokes and making us all laugh. Amazing experience!
(5)
Food S.
Sushi Nakazawa was maybe the best sushi I have ever had, and I eat a lot of sushi, including in Japan...maybe ever. Every piece was an event and amazing. We went for an extra 5 pieces beyond the 20 piece omakase, and it was definitely worth it. The premium sake pairing with each course is also a must. A great meal! Go in with your eyes open and your wallet fat...$625 including tip for 2 ppl.
(5)
Kevin C.
Very attentive staff, great decor. However, sushi was not mind blowing for the price of 120 at table / 150 at bar. Went because of the documentary Jiro dreams of japan. There were some amazing pieces, but overall experience was good but not great. A contributing factor to my rating is the tiny size of the sushi. I left the place feeling hungry and robbed. The tuna, mackerel, shrimp and uni were my favorite. The rest were not so memorable.
(3)
Ed S.
Service was excellent. Sake pairing was great. However, the sushi while good, was a bit of a let down. Esp for the price and wait to get a table here. The omakase is the only way to go. I suspect they will get better the longer they are open. Def worth the visit esp if you are a fan of the movie and sushi lover. But temper your expectations somewhat.
(4)
Sharad K.
There's little I can say here that hasn't been said before. Eating at Sushi Nakazawa was a unique experience that I'd highly recommend. I was lucky to come here with a friend the day that the New York Times review was published. Since then, it has been impossible to book a seat. If you're lucky enough to get in, you'll have a great time. At $40, the sake pairing is a steal.
(5)
Kenny P.
Having watched and lusted over the beautiful cinematography of Jiro Dreams of Sushi, I've often wondered if I would get close to that kind of experience and food anytime soon. Nakazawa-san has delivered a pretty compelling sushi experience without the need for a trip to Tokyo. I'm not going to list all of the items that I got the pleasure of trying (a lot of other people have done so already, and their lists are fairly similar), but I will outline some of my favorite (although they were all amazing and memorable): - Sockeye salmon - Wonderfully tender piece that reminded me of smoked salmon, but to a much nicer degree. - Jack mackerel - Mackerel is one of my favorite types of fish, and this was buttery, melt-in-your-mouth goodness. Nakazawa-san would later tell me the secret to great mackerel is carefully controlling the temperature of the fish. - Mantis shrimp - One of the most juicy and tender pieces of shrimp I've ever had, paired with a slightly sweet sauce that complements it, but doesn't overpower it. - Uni - The usual uni I have is salty to a fault. This was incredibly creamy, with a slightly briny taste that leaves you wanting more. Nakazawa-san offered us the chance to pick our own sea urchin too, which was fun. - Tamago - Everyone knows that he spent a lot of time perfecting this, and it didn't disappoint. Slightly sweet and a very consistent texture and taste. Nakazawa-san's demeanor is also quite friendly, a stark contrast from the stoic Jiro. He'll talk with you, ask you what you like, dislike, and generally joke around, which in my opinion, goes a long way in making you feel comfortable and at home. There's really not much more to be said other than that it was a superb experience, and I can't wait to be back!
(5)
Jason F.
Dreams of Nakazawa. I've been to my fair share of sushi restaurants and have done many omakase meals. I have watched Jiro Dreams of Sushi and thought, "could Jiro's sushi be that much better than what we have here in some top NYC sushi restaurants?" Once I found out that Sushi Nakazawa was opening in New York, I figured this would be as close to experiencing Jiro Dreams of Sushi as I could get. Sushi Nakazawa surely did not disappoint. This place is definitely above the rest of the sushi restaurants I've been to in the city. Every piece of sushi is expertly prepared, from the temperature of the fish, the way the fish is stored in the refrigerator, the nori that he uses, the amount of soy sauce he puts on each fish, the fresh wasabi, the rice. Every thing is thought out so well; every piece of sushi is perfectly balanced. Chef Nakazawa is friendly, the service is attentive and composed and the seats super comfortable. Although expensive, I thought this was worth every penny spent. If you can a reservation and want to experience sushi at the next level, I highly suggest Sushi Nakazawa.
(5)
Jerry B.
Not a fan of the suits and wine glasses for sake. Would prefer a simple sushi bar than a restaurant that feels classy when eating sushi. I can't deny the food is pretty good but I feel like I get much more value going to yasuda or kura.
(3)
sanjay P.
2nd time there last night and was even better than the first if you can believe that. This place is just amazing and the staff is incredibly knowledgable.
(5)
Cynthia M.
I ate at this place last Thursday night on a trip to New York. My boyfriend really wanted to go, so I tried really hard to get a reservation at the sushi bar during our three day window in New York. If you want to get a seat at the sushi bar, you pretty much have to book the reservation within the first 15 seconds it is open on opentable! They open 30 days in advance. Here's a tip!: Attempt to make a reservation around 11:58 just so you get through the captcha that may come up. I assume they do this because some people may have bots that try to make reservations. Once it hits midnight, just refresh the page like crazy, and you may be lucky enough to get a spot! All of the fish is very fresh, just as you would expect at a place like this. My favorites were the Trigger fish with liver, fatty tuna, yellowtail, and sea urchin. I wasn't the biggest fan of the squid with shiso leaf, but I enjoyed everything else. The sushi here was very good, but it is not the best I have ever had (I have been to Japan, so you probably can't beat that). Many of the pieces are flavored with tastes that compliment the fish, such as soy, yuzu, lemon, and shiso. We ended the night with the egg custard and a lychee gelato, which were both great. The service here was excellent. Someone would come over and take the chair out when you made any sort of indication that you were going to get up. The water and ginger was also refilled at a very appropriate rate (not too much or too little). Chef Nakasawa was very entertaining, and he was telling us all about different types of fish. When he could tell I was starting to get full, he offered to make the pieces a little smaller, which was very nice. If you can get a reservation at the sushi bar, I definitely think that coming here is worth it.
(4)
Huong V.
Heart skipped a beat when I snagged a reservation here a week in advance. The night of the blizzard. I called them to confirm. They called me to reconfirm. We made it alive and well...and so did a full house of people. For a "deadly" snow storm brewing, street shutdown and subway threatening to close in a few hours, I'm proud to sit among true food lovers who has proven that nothing will stop them from enjoying a good meal. Suck it, Juno. The experience: Chef Nakazawa was so friendly and interactive. It was a delight to watch him and his crew expertly assemble and mold the sushis into place. The intricacies of the flavors, textures and colors are definitely a work of art. I could do without the lean tuna (was never a fan) and clam, but loved majority of the pieces, especially the scallop, sweet shrimp ...and of course uni. DROOL. My mind was not blown, but I did enjoy the meal a lot. Along with sake pairing and an extra order of uni (mm mmm mmmm), bill made quite a dent in the wallet. But hey, it was a special occasion and I just had to (somewhat) see what Jiro was dreaming about. =)
(4)
Jerry L.
If I could describe my experience in one word it would be "salty." Having tried a plethora of sushi restaurants in NYC, I was let down by its omakase. The hype surrounding Sushi Nakazawa just didn't meet my expectation. I feel like this restaurant is best suited for those who like simple "New York" style sushi rather then traditional or innovative kind. The fact that the only standout of the meal was the uni is a reflection that while the fish was very fresh the sauces didn't help much. The sauces just made it way too salty. I would have definitely loved this restaurant more if I wasn't aware of better options (Sushi of Gari). I had to say though, the lychee ice cream was amazing.
(3)
Elle W.
Only come here if you snag two seats at the Sushi Bar. 85% of the reason I enjoyed coming to Sushi Nakazawa was watching the chefs prepare the food. Their hands danced around, prepping octopus or patting together sushi rice, while they joked around in Japanese to each other. They serve you one piece at a time, so the anticipation certainly heightens the experience. If you sit at a table, you miss all of this. The dishes come to you out of thin air because the dining room is completely removed from sushi bar (further back in the restaurant). I feel like it's a huge waste to spend all that money without the show. The funniest experience happened at the hostess stand. A family of 4, whom I can only hope were tourists, came in and asked, "Do you guys do takeout?" HAHAHA the shocked silence was amazing. It would only have gotten better if the hostess had replied, "Do you know who we are?" in a super snobby voice...but she did not. She was very polite. Omakase is $150 at the bar. It's delicious and amazing. I wouldn't go as far to say the sushi itself changed my world, but Sushi Nakazawa definitely a place to go for a special occasion.
(4)
Yangy L.
I really wish I can give this restaurant a higher score since Chef Nakazawa is such a humorous and cool chef, but I simply cannot based on the food alone =[ We had the 20 course omakase that ended with the infamous egg custard and an amazinggggg lychee gelato. Here's what we had. I put a asterisk next to the ones we really enjoyed. Please excuse any spelling errors Chum salmon Smoked sockeye salmon Scallop w yuzu pepper* Squid with shiso leaf, freeze dried soy sauce, plum ume Trigger fish w liver* Black gnome fish w lemon juice* Horse mackerel Half beak Brown tiger Shrimp White wreck shrimp King mackerel* Amber Jack Bonito, a type of tuna Akami, zuke, toro blue fin tuna Uni w white truffle* Salmon roe Salt water eel Tuna hand roll Egg Lychee gelato I felt that a lot of the seafood was a bit over seasoned and some would definitely taste better without the fancy salt and freeze dried soy sauce. Furthermore, the portions were on the small side. Compared to the omakase I've had at Sushi Dai in Tokyo and even at Tatsumi in Edgewater, NJ, Nakazawa was a bit of a let down. Both of those omakase's were significantly less expensive too. On a more positive note, the service was impeccable, our water and ginger was replenished very quickly, and when we were leaving, the lady knew exactly which coat belonged to which patron.
(3)
James N.
OpenTable reservations here operate on a 30-day window. So stay up until midnight 30 days in advance to book the bar on the day you want. The sushi was great and fresh and the experience is great. Chef Nakazawa is a comical and lively person. 1. Chum Salmon - light. 2. Coho Salmon - stark contrast w/ the first. Smoky, dark, and deeper in flavor. 3. Scallop - kind of funny that he tapped it and you see it shrivel. It was taken fresh out of its shell and seasoned w/ Yuzu pepper. 4. Squid w/ Shiso Leaf - a softer consistency than coconut and the leaf has very subtle flavors. 5. Triggerfish w/ Its Liver on Top - make sure the liver touches your tongue for that richness! I accidentally put it in my mouth and the liver was swallowed before I could savor it with the rest of the piece :( 6. Red-Spotted Grouper - the yuzu zest makes this highly refreshing, which couples with its delicate and soft texture progressing toward a chewiness. 7. Halfbeak Sayori - might be my least favorite for its sturdiness. 8. 7-Day Aged Mackerel - mushy and flavorful. 9. Dungeness Crab - as expected and delicious. 10. Shrimp - well-cooked and moist, but nothing out of the ordinary. 11. Spanish Mackerel - light, airy, yuzu zest, dissolving effect. 12. 7-Day Aged Yellowtail - :D 13. Bonito - reminds me of the Coho but of a lesser intensity. 14. Bluefin Tuna - more sturdy than regular tuna and a darker taste. 15. Soy-Marinated Bluefin Tuna - the soy flavor really creeps up on you to a satisfying yum. 16. Fatty Tuna - pretty fibrous at first until it hits saliva and simply melts. 17. Sea Urchin - fresh and savory. 18. Trout Roe - kind of like popping boba and not salty whatsoever. 19. Saltwater Eel - one of my favorites. Heated w/ a blow torch which keeps it warm and highly aromatic once eaten. 20. Tuna Hand Roll - on the salty side. 21. Egg Custard - sweet and fluffy. 22. Lychee Gelato - nothing special but it ends the meal on a light, fruitful, and fresh note.
(4)
Lisa I.
In my few (but wonderous) experiences with high end sushi in Tokyo, San Francisco, LA, and now NYC, Sushi Nakazawa is in the top 3 dining experiences...ever. I was taken over with sheer excitement when I found out that Daisuke Nakazawa was going to be making my sushi for me as part of our 20 piece omakase experience, and I couldn't stop smiling. There aren't that many words that could describe my experience here. "Delicious" and "amazing" just don't quite cut it. Most sushi places tend to have very stoic environments where the head chef rarely interacts with you as he's generally taking his craft very seriously and quietly. Not at Sushi Nakazawa. Nakazawa-san engaged with all of his guests for the evening, and went through the process of explaining each piece to his guests. Two special orders were made for me since I'm violently allergic to sea urchin, and have a general disinterest in ikura or the fish eggs; a gesture that came unexpected but was incredibly grateful for. The omakase experience is one that I couldn't recommend more to anyone looking for an interactive and exciting meal. I would also suggest that you aim to sit at the bar and not in the restaurant since this is truly where I believe Nakazawa differentiates itself away from your standard omakase experience. The best things we ate all night was the second salmon nigiri that tasted like it had been smoked, the katsuo that was also smoked in a similar fashion, and the super fresh and delicious ebi nigiri. That being said, I don't think there was anything I ate that I didn't supremely enjoy. My husband had the sake pairing with his omakase and enjoyed hearing all of the details on how the sake would pair with the upcoming nigiri. Reservations for the sushi bar omakase experience at Sushi Nakazawa are made 30 days in advance, and fill up QUICK. As in, they're gone within the day. Reservations for the restaurant dining room are also available, but note that this is an entirely different experience.
(5)
Neline S.
I read about Sushi Nakazawa opening about a year ago and my friend J and I discussed having sushi there. One year later, I was able to snag reservations while we were having brunch for Wednesday at 9pm and I was pretty excited. It was my first Omakase meal and J's second time here so she helped me navigate the meals. We had reservations at the bar so we could watch the excitement as Chef Nakazawa worked his magic. Despite what everyone says about not having sake J and I ordered the $40 sake to accompany our meal. Chef Nakazawa and his team were engaging, polite and allowed me to take pictures of the meals. Some establishments have a no picture rule which I understand but it was nice to capture the meals as well. I liked the sleek interior of the leather bar seats which is different from a traditional sushi place. The 20 piece sushi was extravagant and worth every penny. The subtle flavors danced in my mouth and provided me with a greater appreciation. I loved every minute of my 2 hour meal and since it was the last one for the night, we didn't feel rushed. I would come back here in a heartbeat!
(5)
Alan J.
I was taken here last night as a reward for setting up my technically deficient friend's wifi, Netflix on a smart TV, and MS Office, and finding the paper jam in her printer. We were seated at the time that we reserved. I've seen elsewhere people saying that they had to reserve 30 days in advance--we, however, were able to reserve the night before using the restaurant's website. For me, atmosphere is 50% of my enjoyment, and a really bad atmosphere can ruin a meal. When we first sat down. the center table was occupied by six very loud young men, probably Goldman Sachs guys blowing off steam and spending a huge wad of money. OK, i get that the restaurant needs to accommodate them--they are the big spenders--but someone could have told them to tone it down a bit. The guys were so loud that it was hard to hear the waiters, who come to you and explain every item that you will be eating. The only thing offered is omakase (chef's choice). You do not see a menu, and no one even told us what it would cost. The cost is $120 per person. I don't think I would have done this were I not being taken. Even before the meal starts, a waiter comes to the table with a display tray showing each of the spices being used that evening, just to make sure you are not allergic. (At least, that's what I think she was doing, I could not hear her.) There is a huge selection of sakis and wines, ranging in price from $16 to sky's-the-limit. Bottles of wine range from around $100 to $1000. The 20 entrees (each entree being a piece of sushi) are brought two or three or four at a time. The waiter explains each entree, what type of fish, what the chef did to it, what spices were used. The waiter tells you what order you should eat the entrees in. Each piece of sushi was more delectable than the last. They melt in your mouth. The flavors are sublime. You get a up of ginger with your meal, and when you run out of ginger, someone comes to refill your cup. Also, you have the option of using chopsticks or using your fingers. In case you choose the latter, they place a finger towel next to the bowl of ginger, so you can cleanse your fingers after each course. It was hard to enjoy the first four-or-so entrees because of the roaring Goldman boys, but they left around that time, and then everything was perfect. There is no dress code for patrons--some guys were wearing just a white t-shirt. But the waiters were all dressed impeccably in fine-looking suits or eveningwear. The restaurant is located on probably the most charming street in the Village, also known as Cherry Lane, a great neighborhood to stroll after the meal. The meal ended with a lemon-lime sherbert (course no. 21). I would have given 5 stars, but the noise level for the first part of the meal was intolerable, and the staff made no effort to quell it. All they told us was that the Goldman boys would leave soon.
(4)
Sarah S.
I don't know HOW my Dad got a reservation here (as I'd been prowling OpenTable and calling at their tiny, promised reservation window for months), but he did and HALLELUJAH! It was an unforgettable night of food. Sadly, we weren't able to get seats at the sushi bar, but sitting in the dining room was still lovely. We opted for the tasting menu with sake pairing, which is a pretty reasonable deal considering you get to taste six different sakes. The sommelier (or the sake equivalent) was very difficult to understand with her thick accent, so we missed some of the pairing details. She also gave us the wrong sake with the second course, which was fine (and quickly corrected), but it seemed to fluster her for the rest of the meal. Oh well! I'm no sake snob, and the wines seemed to pair beautifully. I've never been to a traditional omakase meal, so I have nothing to compare it to, but I found it to be a beautiful experience. Each course is introduced and described by the waiter, and is obviously well-planned in terms of progression. I loved being able to try 20 different, delicate, beautifully-orchestrated plates, and tasting all kinds of fish I had never tried before. It was hard to pick a favorite dish, but the salmon course and the tuna course was to die for. I love this style of eating: the portions are small, but the plates come quickly, and by the end of the meal you're satisfied but not uncomfortably so. The tasting menu ends with the famous egg dish (featured on JIRO DREAMS OF SUSHI) and then finally, yuzu sorbet topped with fresh pomegranate seeds. It's the perfect complement and palate cleanser. I don't know the next time I'll be able to experience a true omakase (it's pricey!), and I may never make it to Jiro's restaurant in Tokyo. But I'm thankful to have had my evening at Sushi Nakazawa. A truly special restaurant.
(5)
Arlene Y.
**quick tip if you want reservations for the bar, instead of waiting till 12am everyday, just go to open table during a random time and click refresh and you can find seats (that people cancelled beforehand).** Once you try this place... you can never have take out/cheap/regular sushi ever again! Every piece of fish was melt in your mouth goodness, and you could really taste the different flavors that he adds to each fish, from the sea salt, to the wasabi, to the truffle, it was all so delicious. The rice was at a nice temperature and the fish was very fresh. My favorite was the trio of the tuna and the uni-I literally closed my eyes, savored the bite, and whispered "food-gasm" to my boyfriend. I give it 5 stars because Nakazawa was a joy to watch and he was entertaining. The service was excellent, they were constantly refilling our waters, folding our napkins, and there is a designated person that pushes your stool in (while you are still in it) to fit into the table. Yes this place is worth the money and the wait!!
(5)
Diane Z.
A lot of hype. I think chef Nakazawa spent too much time with Shiro in Seattle, and not enough time with Jiro. We walked in and there was already a couple waiting to be seated. The sushi bar was still full of guests finishing up. This led to a bottleneck in the front of the restaurant with people standing around and more people trying to get in with nowhere to go. The hostesses and servers also do not try to help out by directing people (I guess because there really is nowhere to go). One of the hostesses even looked visibly irked by the crowdedness. I already started having flashbacks of Shiro's and was just hoping this was just a design flaw and was not a foreboding sign of bad sushi to come. I decided to use the restroom before getting seated, but someone was inside. After waiting for about 5 minutes, I asked one of the servers if this was the only restroom, and she confirmed that it was. Finally, a large man came out, made no eye contact, and made a bee-line for the exit. Ughhhh.. bad sign. I slowly opened the door and, of course, there were shit pieces floating and the toilet is clogged! Disgusting. I know this isn't the restaurant's fault, but with one bathroom for the whole restaurant, this is a horrible encounter. So gross. Back to the waiting. I asked the nicer hostess how the seating around the sushi bar happens, and she told me that it is determined by arrival time. Since we were the second to arrive, we asked to be seated away from the boiling broth and close to the chef. She was able to get us very prime seats at the bar. Thank you! After getting seated, Chef Nakazawa flashed us a huge smile and welcomed us. This helped ease my nervousness about the sushi we were about to have. However, as we spent more time with him and watched him work, it was clear that Shiro rubbed off way too much on him. The chef was making jokes, and even showed us the live shrimp and had them jump on the sushi bar. A nice gesture, but at this price point, it was borderline obnoxious. Flashbacks of Shiro all over the place. Food: To me, it looks better when the chef slices one or two pieces, maybe let it rest for a second or two while getting the rice, and then form it into a perfect piece of sushi. Unfortunately, chef Nakazawa never holds a knife and gets pieces cut by his helpers. He took some cues from Shiro's assembly line sushi factory, ugh. At about our third or fourth piece, chef Nakazawa actually knocked down one of the soy sauce containers and spilled soy sauce all over ten pieces of fish! We all gasped and after he salvaged the pieces and gave it to one of the helpers. At least he wasn't going to serve the pieces to us after we all knew that they were soaked with soy sauce, but I'm sure those pieces were served later to some other unsuspecting customers. A lot of the pieces served were just ok. However, the scallop was great, still moving and the texture was superb -- best piece of the meal, hands down. The uni was also very creamy and delicious, but Santa Barbara uni usually is. We had a huge cooked shrimp from Ecuador (a bit hard to eat in one bite), and a fresh whiteleg shrimp. The whiteleg looked promising since the shrimp was alive, but it was anticlimactic. They also throw out the heads and shells as other people have mentioned, what a waste. I saw some of the helpers making pieces of spot shrimp for the customers in the dining room, but all the shrimp was prepared hours ago and just sat in a box. The cuttlefish was chewy, they should have scored the meat. All of the smoked pieces were actually really smokey in a good way, delicious. The seared pieces were also nicely prepared. A lot of great techniques that show Nakazawa's training with Jiro. The seaweed and rice was also pretty perfect, you can see the potential in the food. However, so many of Shiro's horrible ways and shortcuts are evident in how the restaurant is run. After all the fish, we were full, but for $150 per person, it is definitely not worth the money. We also opted for the sake pairing for $40 per person -- this was actually very worth it for 5 glasses. If you want to go just to meet chef Nakazawa, then you will have a great time. He is very friendly and will joke around with you. He loves to put on a smile and pose for pictures. He even joked that pictures are free but sushi is not - a bit distasteful, in my opinion. But I think this is a recurring theme - money. Yes, people open restaurants to make money, but you can tell that this is THE primary reason that this restaurant is open. A lot of corners were cut, in the layout of the restaurant and in some of the food prep. After this experience, the fact that they did not get a Michelin star is not surprising. The service is ok at best. Maybe three pieces of sushi were amazing, but most were just ok. Sometimes, you get what you pay for, but this is not one of times.
(2)
Sara N.
My brother and I are a pair of scrappy street kids who were hypnotized after a random viewing of "Jiro Dreams of Sushi"--and we thought, if we can't have Jiro, we will have the next best option. Long story, short, it took about 4 sleepless months and a midnight miracle for us to land a Friday night reservation at the sushi bar and our spirits were buoyed for weeks leading up to the dinner. Upon entering the restaurant, we were greeted by the entire wait staff, who would kindly, yet awkwardly dote on us for the rest of the evening. We found our plush seats at the bar and nervously glanced around for the rest of the party. It was very quiet, and I recommend a 7:00 PM reservation for a fuller house and livelier time. The first half of the dinner was a bit stiff--the dark temple-like ambience and hushed whispers doesn't exactly allow for a raucous Friday bacchanal. However, the chef's charm and guests' glasses of sake melted away any formality and the evening became more relaxed toward the end. Like I previously said, my brother and I can't pretend to be experts (or even novices) on world-class sushi, so we lack the merit to critique the menu. We wouldn't know the difference between canned tuna and Japanese bluefish tuna, even if you told us. The majority of the sushi menu were marine species that we were consuming for the very first time in our lives (e.g., perch, sea urchin, eel, mackerel). But we truly relished each tasting--particular favorites included the smoked salmon, scallop, fatty tuna, sea urchin, and egg omelet. When they ask if you wish to add white truffle shavings to the sea urchin for an extra $20, don't think--just say yes. As Jon Hamm says, "The best or nothing." At the end of the meal, you have the choice to request 2 or 3 sushi tastings again, and we chose the aforementioned smoked salmon, scallop, and egg omelet. If they allowed more, we would have requested the entire menu. After the final tasting, they provide a cup of hot green tea and fresh lychee sorbet, which was equally divine. The only downside of the night was that the head chef, Daisuke Nakazawa, was not in attendance. He was a major reason why we worked so hard to score a weeknight reservation and his absence was a slight disappointment. However, the young sushi chefs left in his stead were amiable and pleasant. Not much for conversation, they were machine-like, operating with skillful efficiency, rhythmic movement, and wasting no space or time. It wasn't the best meal we had ever had, but it will always be a special memory to share with my brother. We both fell in love with a documentary and dreamed of living a similar extraordinary culinary experience. And it came true last night at Sushi Nakazawa.
(4)
Christina B.
Came here for the first time tonight for our 1 year wedding anniversary. The place is beautiful very simply designed but elegant. We sat at the sushi bar for the omakase tasting. 21 pieces of fish and a sake and wine pairing. Sushi was delicious, and the sushi chefs were very nice. Wine pairing is optional. If you didn't have it you wouldn't be missing out it wasn't extremely impressive. My favorite was the three types of tuna while my husbands favorite was the bonito. Would definitely go back there for al la carte. Overall it was a fun night met some interesting people and look forward to going back
YES. JUST YES. I am a sushi snob that has eaten sushi at some of the best sushi bars around the world. Needless to say, Sushi Nakazawa is among the top sushi places I've been to. Sushi Nakazawa is the perfect inbetween of traditional no-frill nigiri sushi and technically fancy and over-the-top sush to showcase the most subtly flavorful yet fresh taste of sushi that you can possible imagine. I went in October during my visit to NY and apparently it seemed to be truffle season. Though I don't remember every single piece of fish I had that night, I know that during truffle season, Nakazawa will shave some truffles on top of his uni nigiri for a $15 add-on. ITS TOTALLY WORTH IT. The best piece of sushi I've ever had in my entire life. His famed tamago, of course, is far beyond and different than any tamago I've ever had. It tastes more like a sweet soft, sponge-like dessert, made out of egg. Though the price is expensive, it's actually not too bad compared to how many pieces you get. Pricey, but not the most expensive sushi dinner I've had, so I definitely felt like it was worth my money. Though getting a reservation was almost impossible, it was worth all the time and effort I had put into making one. Would 10/10 go there again if I'm in NY and can grab one of the few coveted reservations.
(5)
Amy P.
Absolute perfection! Just got back from dinner at Sushi Nakazawa and feel compelled to leave a review about how great the experience was. Although not every piece of sushi was the best I have tried, the overall sequence, thought that goes into each piece and the technical prowess of Chef Nakazawa puts this place at the top of my list of sushi experiences. My favorites of the omakase were the yellowtail, bluefin tuna, freshwater eel and of course the famous Tamago!! Had the Aragoshi Kumi Umeshu to go with our meal, and it was rich and sweet without being cloying. Highly recommend! Our servers throughout the night were extremely personable and provided a level of service that went beyond the perfunctory politeness that I have gotten used to in many upscale restaurants in NYC. Also, to make the already great experience even better, although we were seated at a table by the window next to the bar, Chef Nakazawa personally served us the Dungeness Crab and Shrimp course! Our seat also allowed us a perfect view of the chefs preparing the sushi and a glimpse of Chef Nakazawa's playfulness. I will definitely be back, and next time I'll be sure to get a reservation at the bar!
(5)
Lu H.
Yes, I had to stay up till midnight to get the reso, and 9:30pm was the only opening of that night. But it's worth the effort and the final bill. It is my favorite Omakase place of the city. I won't go into details of every single fish we got, but we had a total of 20 nigiri pieces and one hand roll. The major differences between here and Ichimura (another Omakase place I love and I think is on par with Nakazawa) are: (1) Chef Nakazawa was very fun to watch and he interacted with the customers a lot more, he even paused for me to take a picture of him! Chef Ichimura was a little more serious, but he was the only person behind the sushi bar, so I guess he had a lot more to do. Chef Nakazawa had three other apprentices to help him... (2) Nakazawa offered a lot more interesting fishes, mostly white fish that I don't remember the names. Additionally, Chef Nakazawa added his own person touch on every single piece, such as truffle salt or kumquat zest on top, and everything he put on just added that much more to the fish. Ichimura, on the other hand, was very very traditional, both in terms of fish and in terms style - it was just fish, nothing added, simple and elegant. (3) The environment was also different. Nakazawa was more lively, probably because Nakazawa was fun and interactive, and the staff was also more talkative. Ichimura was slightly more "stuffy", it was a quiet room on the other side of Brushstroke, and chef Ichimura most of the time was focusing on preparing the food. There's nothing bad about Ichimura in my opinion, it's everything a "fine dining" experience should be. (4) In terms of price, Nakazawa is $150 per person, and you can add traditional sake paring for $40 per person. Ichimura is $165 per person, and it has amazing sake selection and cocktail. If I can ever score another Nakazawa sushi bar seating, I will thank everyone and Opentable. Meanwhile, if I crave amazing Omakase, I will go back to Ichimura in a heartbeat, it's a LOT easier to make a reservation there.
(5)
Jen S.
Simply, amazing! Hands down, best sushi I've ever had in NYC! We were lucky enough to get a reservation at the sushi bar and watching Chef Nakazawa making sushi in front of us! The fish was so fresh, sweet and creamy, I was in sushi heaven! I would definitely go back when I have the money to splurge!
(5)
Kristina K.
Like the movie promised, Sushi Nakazawa is a place worthy of the most vivid and spectacular of sushi dreams. After being made famous by the documentary Jiro Dreams of Sushi (which is about the professional life of Japanese national treasure chef and his cuisine), SN was opened by the highly trained apprentice and, understandably, has been popular ever since. The 21-course chef's tasting menu comes at a premium in terms of cost and reservation availability but, not surprisingly, is worth every penny. First of all, the fish freshness is remarkable and subtle in terms of flavors present in each succulent bite. Further, great care is exercised about every detail including the handedness of the diner for purposes of sequential nigiri placement and the physical size of the visitor (slightly bigger pieces for the over 6' crowd). Like any proper sushi establishment, diners are not offered soy sauce and wasabi as both ingredients are already added to the chef's specification for each perfect bite. While the beverage menu is extensive and one could be happy with many choices, we splurged for the highest level saki pairing. Oh wow!! The complexity and flavor of the saki was absolutely divine and I am now forever ruined for this s & s combination. Sushi Nakazawa is truly a must for sushi lovers and those seeking a remarkable experience.
(5)
Bo Y.
By far the most refined sushi I have ever had. Nakazawa takes sushi to another level, the upper echelon of fine dining. Some call it a work of art, some may cry, I personally dream of Nakazawa. Make reservations online at the first of every month so you can get the sushi bar and have dinner under Nakazawa's jovial personality along with his 4 sous chefs. The 20 course omakase dinner was served in waves, starting with the lighter, white fishies and gradually ending with uni, unagi, and of course the egg. I'm not a fan of egg sushi but his egg was like a cake, seriously. The flavors are so complex and yet so simple. Yea it's one of those mind boggling phenomenas. I ate fish I didn't even know existed. The bite sizes were a calculated perfection. The rice was just above room temperature to balance the fish at just below room temperature. Symphony in my mouth. $120 omakase with sake pairing at $60 or $95. I will definitely return soon.
(5)
Jessica C.
The ambience here is beautiful- you're essentially sitting in a well appointed west village living room. The service is impeccable, as to be expected with the white table cloth setup and the respective price tag. The standouts from the omakase are the uni (so fresh! uni should be refreshing, like a cucumber cocktail), as well as the lychee sorbet dessert. The mackerel selections were fishy and the famed tam ago left a lot to be desired- it was slightly wimpy, limpy, and just generally unimpressive. Champagne was my choice of drink to accompany the meal and it was effervescent and dry- a great palate cleanser after each course.
(3)
欣
the sushi definitley worth 5 stars，but i have to wait a long time to get the next plate. the leechi icecream is delicious.
(4)
Ben L.
Really. REALLY. REALLY. GOOD. Holy mother of god was this meal good. Like.... on the verge of an orgasm good. Okay so I had the fortune of dining at the counter and got to witness all of the theater of having Nakazawa serve and prepare everything right in front of me. He's surprisingly interactive and will joke around with customers - he'll even point out if you're doing something wrong without sounding condescending. It was almost hypnotizing watch Nakazawa and his staff at work with surgical precision. Service overall, as expected, was top notch. So everything we had was fantastic. That said, a couple of pieces I've had elsewhere that was better or I would've preferred just a repeat of something else. First the Tomago I think is a little over-hyped - it's good but certainly not the most memorable. I would say the same about the Unagi. Now for the highlights - crab roll with innards and spot prawn with caviar were incredible. Both are usually varieties of sushi I con't much care for, but these were amazing. The trio of tuna was amazing - including the best toro I've ever had. The trio of mackerel was also incredible. These mini flights were awesome because you get to try three unique presentations of the same fish side by side. Sea bass with cherry blossom powder was insanely good and truly unique. The highlight for me though was the uni - I had both a piece from Maine and one from Japan. SO GOOD I WANT TO CRY THINKING ABOUT IT. I could go on, but the point is he does the expected pieces extremely well, and will serve you stuff you've never had before and it will blow your mind. When everything was said and done the meal cost me $220. A steep price to pay, but as a special occasion or once in a life time sort of deal it's not the worst. If you somehow get the chance to make a reservation take it and try to ignore the fact you might have to take out a second mortgage to pay for it.
(5)
Ruoqi Z.
We came with great expectations and left with just a tad disappointment. We had the omakase at the table. I especially love how the seaweed sheets are baked to a perfect crispness and flavor. I love the temperature of the sushi rice and how fresh the ingredients were. The famous tamago did not disappoint. Two or three pieces of sushi were served each round and I am pretty full towards the end. We ordered an extra round of Uni ( from Hokkaido) is sweet and flavorful. The blue shrimp sushi could have a little more flavor though. Nakazawa is great, but it isn't significantly better than the other great sushi restaurants ( Azabu, Kura and such) that I have tried so far.
(4)
Sarah T.
Chef Nakazawa (of Jiro Dreams of Sushi fame) delivers a delicious food experience that delights the palate as much as the accompanying senses of sight and smell. Sit at the sushi bar and prepare to be entertained, tastefully (both literally and figuratively).
(5)
Steph H.
what can you say about this place other than amazing. Chef Nakazawa was comical, and my father and i had a great time watching him and his team prepare our meal. each piece was like a little piece of art. sit at the bar, have the sake, enjoy the experience.
(5)
Jenn K.
Nakazawa, of Jiro Dreams of Sushi fame. Was the tamago as good as the movie sells it yes? Yes, yes, a thousand times yes. He somehow infused the tamago with red bean flavor, and it was perfectly custard-y-fluffy and just the most interesting, wonderful piece of tamago I've ever had. Nakazawa himself is also definitely a character - he made sure we all knew what we were eating, pronouncing it in English, and laughing once we puzzled through his accent and realized what he was saying, pulling up pictures of pomfret fish on his Galaxy tablet and being like this! this is pomfret fish! and cackling merrily as he snapped off the heads of the live prawns and saying sayonara, and introducing that piece as the sayonara shrimp. The thing is, you're definitely coming here for the name. Most of the prep work is done by the sous chefs, and the finishing touches by Nakazawa. Granted, the sous chefs are all quite excellent, but you're paying a premium for Nakazawa's name and his craft, not just his skill at laying the final piece of fish atop sushi. His treatment of whitefish is excellent, I really did like the aji / mackerel, scallop, amberjack and trigger fish, and the o-toro and uni were as expected - mindblowing. The smoked salmon I found a little too heavy, (although I think it was in comparison to the slightly more elegant umami of the bonito) and the second piece of o-toro (which we ordered a la carte) was definitely not on the same level as the first one. I also felt his rice was seasoned a little too judiciously with the vinegar - the texture was great - but in the beginning, at points, the rice seemed to overpower the fish. Definitely enjoyed the handroll, and the mixed berry sorbet at the finale was actually fairly delicious. Would I recommend Nakazawa? Yes, if only to say that you've eaten at one of the pinnacles of sushi in NYC or even the United States, and to put it on as a foodie stamp. It really is a great, wonderful experience, and the preparation of the fish is still excellent, even if its not solely by Nakazawa. (The Chinese sous-chef is super nice, and almost a little trolly). The atmosphere is a little stuffy (if you sit at the bar, there ain't no way you're getting in/out of that chair without some help), and for that reason alone, I'd prefer somewhere else. In the end, it's really about where you feel like putting your money - Nakazawa is in line with the price at your other high end sushi temples in the city, and yes, is quite good. However, if I'm going to drop the money, I'm more of a fan of the calmer, warmer atmosphere at some of the other places in the city.
(4)
Philip F.
The omakase is 20 pieces. Each piece appears pretty small in size compared to other comparable sushi restaurants I've been to. There are too many different offerings of sauces across the meal.. it left many pieces overseasoned and tasting too salty or lemon-y. I was also surprised how little fat the fatty tuna had. There's very little wasabi anywhere but maybe that's how they intended it. The lychee gelato was good and one of the most unique items I've ever tasted. Overall the place is crazy overhyped with the one month wait. The documentary was better than the restaurant, sorry to say.
(2)
Leonard L.
Lets be honest. Sushi Nakazawa.. worth it? Yessirrr Is it hard to get a reservation? Only if quick fingers isn't part of your repertoire. I've been talking about this place since it opened in 2013 and with good reason - Jiro's apprentice ( youtube.com/watch?v=I1UD… ) . Chef Daisuke Nakazawa bring a light hearted atmosphere to what would be only known as the greatest omakase in the United States. As the SO and i came in 15 mins earlier, we waited till the previous party vacated the premises then had been seated at seats 1 & 2. I'll admit that we hoped for the mid bar section but after tonight, our seating was absolutely perfect. To craft and hone an art worthy of sharing with the world is a blessing. To make that a reality is even better. Nakazawa proved that with practice, perfection is obtainable. A twenty-one course omakse was in store but first thing is first.. beverages. "S0" order a nigori by the glass named Murai that was sweeter than most and had a viscosity similar to milk. I ordered the "Jokigen" by the bottle which was the class of Junmai Ginjo. Both suited our palate with a heavy emphasis on taste. I won't even go into all 21 courses ( pieces) because there's only a few you need to know. Cherry Salmon from Hokkaido - One of the best if not the top pieces that we've had. Fresh and on point, worth getting a la carte towards the end. Japanese Mackerel - aged 7 days with a slight sweetness from the glaze complimented by firm texture. Chu-Toro - Medium fatty tuna. If you enjoy luxurious taste, this is the bad boy for you. Without going over board, this is the perfect sushi piece to order without having to be over glutenous. Otoro - Fatty tuna ( high fat content) - my god, i think I've died and gone to heaven. The first bite gives an overall sensation to your palate. The fatty oils coat your mouth without feeling heavy. Overall a wonderful experience that was so good that we had to order another piece each at the end for 14 dollars a pop. Uni - From Maine. If you're an avid uni lover then this is the piece for you. There won't be a fresher piece that you've tried till you've had it here. Wonderful Salmon Roe - Better know as Ikura. Fresh, ocean nostalgia and salty. For cavalier aficionados, this is right up your alley. In one word, pefecto. Tamago - Reminisce of a Chinese egg custard ( don tot ). Fits perfectly as a faux dessert. Overall a solid dinner. Thou not every piece you try will be life changing thou the overall experience will leave you more than satisfied. For special occassions, this is your spot.. provided if you can get the reservation. :) Well done Daisuke.
(5)
Nik N.
Very very good sushi bar! My fiance and I had omokase in the dining room with the regular (not premium) sake pairing, and we ordered a la carte tomago, cuttlefish, scallops, yellowfish and lots (LOTS!) of pink urchin. The prices are a little high; we've had equally excellent omokase at Otoyo in midtown for a literal fraction of our $510 bill. And the service is a bit rushed and automated -- the wait staff speak as if reading teleprompters and tried to take my not-empty cups and plates a few times. Nevertheless, Sushi Nakazawa is very good and we've already made our next reservation (for the sushi bar next time).
(4)
Helen L.
After learning that Daisuke Nakazawa, apprentice of the famous Jiro, was opening his own restaurant in New York, I made it a top priority on my list of restaurants to try. My friends and I made a reservation a month in advance. I remember the process mirroring picking classes in college: reservations became available at 12am and I was quickly scrambling to select 2 spots. Secured a reservation for 9:30pm at the bar. The restaurant is tucked away on side street - Commerce St. Its simple and elegant exterior makes it easily missed. The host and waiters were decked out in suits and ties. We were the first ones there and were seated from the left. After the remaining guests were seated at the bar, we began. This was one of the best dining experiences to date. The sushi had impeccable freshness and definitely focused on simplicity. The famous egg was truly perfection. Chef Nakazawa was a delightful entertainer (and very humble!) as he prepped each course. For example, he jokingly pulled out a tiger shrimp (head and legs intact) and put it on a plate as if ready to serve. He would often joke around with the waiters on how to pronounce a word. He was still practicing his English. I loved the meal and experience and I hope to visit again.
(5)
David K.
I was able to book a reservation here during the summer. My girlfriend and I were excited to try Nakazawa because he was the apprentice of Jiro. I was not able to get the sushi bar, but that was okay. We arrived and were promptly seated. The menu is simple, you order the omakase which is 18 pieces. I opted to get the sake sampler for myself. It's actually cool to pair sake with the sushi they prepare for you. I enjoyed the experience because there were fish that I have personally never tried nigiri style. The servers were all pretty attentive, it did seemed rushed at times. The people serving you seemed to always rotate too (not always the same person). What makes the sushi good is actually not the fish but the sushi rice. They seemed to all be perfectly cooked and flavored perfectly to make the piece of fish on top of it taste perfect together! The tamago (egg omelette) dish that he had been assigned to for years with Jiro was done very well. Fluffy and with a slight sweetness to it. The overall meal was good, but nothing was really mind blowing about the sushi experience which is why I am giving this a 4 star. Maybe because I have not experienced enough omakase style dinners to compare this too. Still definitely a place I would try once :)
(4)
Tatsu O.
Maybe there are other sushi restaurants in the U.S. that are comparable to this place but it's hard to imagine that there is one that surpasses it. The omakase comes with 20 or so pieces including a hand roll where you have the choice out of a few options. Service is friendly and professional. The sushi itself had a range of very traditional preparations that were almost identical to what I experienced at Sukiyabashi Jiro to preparations that were more experimental yet very well done. Save this meal for a special occasion, as it is expensive, but well worth it. Get the sake pairing if you like sake.
(5)
Lauren J.
Sushi was good, but not worth the premium. Service was great. I have no problem spending $200 a head for a delicious Japanese meal. I had a problem with tonight's meal. The cheapest bottle of sake was $85. It would be nice if they had a lower prices option.
(3)
Carmen G.
After several failed online reservation attempts @ 12:01am and phone calls trying to see if there were any cancellations, I was almost ready to give up. Almost. Why can't I sit at the sushi bar and eat Nakazawa's food like all these other yelp reviewers? Hmph. Determination and ambition started coursing through my blood, I decided to try again. Tick, tock, tick, tock. As the clock slowly winds down, I felt like I was getting ready to fight against hundreds of people during Black Friday sale. Ok, I'm ready Nakazawa. Bring it on. *Cue Rocky music* My fingers were clicking so fast, it was like second nature to them... maybe bc I tried so many times and my hands knew what to do lol! My heart was racing, then out popped a unfamiliar opentable screen.... asking me to choose which time slot I want for that Friday. Omg, I made it! The feeling was like a light at the end of the tunnel. God had answered my prayers.... I finally got my Friday 7pm reservation at the sushi bar! [30 days later] My beb and I strolled into Nakazawa all dolled up. Being the first to arrive, we were seated at the far end of the bar, giving us the perfect view of all the chefs and the sushi patrons. Note: they seat you by the order of arrival so if you arrive a little later, you'll have a better chance at sitting in #7 & #8 that will be right in front of grand master Chef Nakazawa himself. But, I loved our seats. High black leather chair with bright spot lights shining down onto the counter, it was the perfect setting for magic to happen. No, no, pink unicorns didn't pop out. Just seeing Japanese sushi cutting/prepping at its best. Service was impeccable and spot on. They even had a waiter use chopsticks to pick the shrimp tail off our plate. The host was always at the customer's call and would discreetly refill your drink without being intrusive or in the way. Loved! So this is what it feels like for fine wining and dining. Some of best sushis were: Salmon - smoked from Hokkaido Golden Eye Snapper 7 day aged mackerel from Japan Blue Fin Tuna from Boston Chu Toro (medium fat tuna) from Boston Otoro (fatty funa) from Boston - THE BEST OF THE BEST!! so much so that we ordered 2 more pieces a la carte at the end =X It was well worth it seeing my beb doing the happy dance in his seat. Lol! Salmon Roe Sea Eel Tamago Overall, the experience was memorable and delicious. If it's this good here in nyc, then I can't imagine what it is like in Japan. Ridiculous! Guess I know where my next destination should be... after Hawaii that is ;)
(5)
Alex L.
Been here twice now. Once when it first opened two years ago and another time fairly recently. Reservations are a little hard to get but the trick is go on OpenTable.com exactly one month before you desire to go and you have to get on Open Table exactly at midnight. The food is just simply phenomenal. There aren't enough adjectives in the oxford dictionary to describe how off the meters this place is. The smoked salmon, scallop with pepper and cod where my top dog favorites. Folks if you haven't been here yet then stop waiting and get your asses here ASAP.
(5)
Felisa F.
What can I say that hasn't already been said? Not much. The service here is absolutely spectacular. I felt welcomed the moment I walked through the door. I came by myself and when I told the maitre'd this he said, "it's a pleasure to have you here anyway" with such empathy. I thought I was at a close friend's house. I went at 5:45PM when the restaurant was still relatively empty, it was peaceful and a perfect atmosphere to enjoy such a delicious meal. When I left at 7PM, things started to get boisterous though. Like everyone else has said, it's 20 pieces of sushi plus the famed tamago [which I was kind of underwhelmed by, perhaps too much hype?], and dessert [yuzu sorbet]. Every piece of fish was incredibly fresh and melted in my mouth. I have never experienced fish like this in all my life nor will I ever again. Every combination of fish and sauce/spice was so well thought out and the waiter was amazingly knowledgeable about every item. Stand outs for me include the sea scallop with a yuzu pepper and sake sauce as well as the Spanish mackerel with cracked black pepper. I also really loved the salmon with sea salt and the smoked trout. Less awesome, but still really great pieces included the squid [it was just too squishy in texture] and eel [which I'm not a huge fan of to begin with]. Dessert was just as amazing. The yuzu sorbet was so tangy and refreshing. I loved the blackberry hidden in the middle. I sat in the dining room so I wasn't as fortunate to interact with Nakazawa himself. Still a great experience and highly recommended if you can get a reservation [and the money, $120]!
(5)
Wilson C.
Me: "So how did you like it?" My friend, whom I ate with: "It was great. But honestly, you can get fish just as fresh at other places for $60." Of course, what she said was true, but I think she's missing the point of what makes a restaurant like this stand out. She was also pretty wasted during the meal so I am not sure how valuable her opinion is. Nakazawa stands out because he is able to elevate the pure, simple nature of the fish in unique and wonderful ways. At its essence, sushi is not a complicated thing, but that doesn't mean there isn't room for creativity. At Nakazawa, you will experience flavors you have never experienced before, and probably won't anywhere else--the incredible hay smoked salmon, bonito, and mackerels, triggerfish topped with its own liver, soy marinaded bluefin aged 7 days, uni with a generous slice of white truffle on top (bougie as hell, but still delicious), and my personal favorite piece of the night, scallop with an incredibly piquant yuzu black pepper touch, which was so fresh it was still moving when I ate it. Many of the fish also got much simpler preparations to let their natural flavor shine. And of course there's the tamago, which has got to be among the best there is anywhere. I was lucky enough to get a spot at the sushi bar, and I think anyone who is serious about the experience of this restaurant should accept nothing less. Nakazawa is a really fun and interactive guy who will make you laugh more than once during the meal. Also, I noticed that the sushi going out to the tables was not made by Nakazawa himself, but the other chefs. I am not sure if this makes a meaningful difference in quality, but if you want the personal touch, you have to sit at the bar. I got the very reasonably priced sake pairing, which featured some great sake but honestly I found it difficult to really differentiate them aside from the last, which was unfiltered. The bar seats are comfortable and let you lie back and enjoy the show unfold in front of you. It's a truly fun place to have dinner, which is just the icing on the cake when you consider how great the food is. Definitely worth going.
(5)
Jennifer T.
Stumbled upon a reservation for two (bar seating) at open table randomly when I was just checking to see if anything was available so of course I nabbed it ASAP. I find that this is the best way to get bar seating. This place has a lot of hype and it is well deserved. It is the best sushi I've ever had, so good that I came twice. The fish is very fresh and melts in your mouth. I really enjoyed the different flavors that each piece had to offer which speaks to Nakazawa's craft. From the freshly shaved truffle to the cracked pepper, to the sea salt, to the touch of wasabi, to the simple stroke of yuzu sauce; it was simply delicious. The rice was warm and even on its own is very good. Long story short- creamy uni, scallop so fresh it twitches on your dish, sweet live prawn, and sweet but savory tamago. The first time I came I had the sake pairing and it does add to the experience. The sommelier was extremely knowledgeable and explained the different tastes and origins of each pairing and how it complemented the fish that was being served. Nakazawa himself is a very jolly, entertaining chef and being served by him was just fun. He jokes, laughs, and interacts with his diners and provides a memorable experience. Its mesmerizing to watch him work his magic!
(5)
Quyen V.
I eat a lot of sushi, and this is the best omakase I've ever had. My favorites: sea scallop and blue-fin tuna (3 types of fattiness from the same fish). They were also very accommodating of my shrimp allergy. I'd highly recommend watching jiro dreams of sushi before coming here. You'll really appreciate the chef's training and preparation more. Nakazawa was previously at shiro's in Seattle, and I'm glad to finally get to try his sushi in nyc! The rice and overall execution of this sushi were perfection. They also bring out all the seasonings (4 types of soy sauce, various salts and herbs) beforehand to show you how they will season the fish; not only interesting but showcases the simplicity and attention to detail. 20 pieces for $150 at the counter or 120 in the dining room. There weren't any counter reservations available, so we went for dining room this time. Can't wait to try the counter seating. This place is worth it.
(5)
Maggie T.
Ah-mazing. That is all.
(5)
Mike C.
Warning: if you have a shellfish allergy, you will miss out on the famed Tamago finale of the Omakase, as it contains white shrimp. I always tell myself shrimp isn't that great, and lobster rolls don't look so good to make myself feel better about my allergy, but this time it really hurt. As the meal came to a close and everybody waited in eager anticipation of the Tamago, Nakazawa placed a piece down in front of the couple next to us and my wife, and I got nothing. I panicked, and then he placed a piece of Baby Shad in front of me. What the hell is Baby Shad? Never have I been so disappointed to eat a piece of such incredibly delicious sushi. My personal devastation aside, everything else about the meal really was perfect, and you can definitely see why they deserved the 4-star Times review. From the moment you walk in, you are pampered endlessly. You get on one of the really cool, equally comfortable high, swinging chairs, and one of the waitstaff in a full suit and tie will actually push your chair in for you. Throughout the meal, my glass of water never reached below half full, with a little woman stealthily filling it constantly, but without intruding at all. Then of course there is Nakazawa, who serves you each beautiful piece with a smile. Sure, I see why people complain about the $150 price tag for sushi that isn't necessarily the end all and be all, but from the service to the fun atmosphere at the bar and the total experience, it is an incredibly enjoyable meal and a very memorable time. Now I'm no sushi snob and I don't pretend to be particularly knowledgeable about my sushi. I actually wish I could smack the guy in the head that was sitting near us whining about how much he loves Santa Barbara Uni and how delicate and creamy it is. Please. What I do know is that every single one of the 21 pieces Nakazawa placed in front of us was delicious. But I also know that I had some conveyer belt sushi while in Japan that was as good, if not better than the much more expensive stuff here. If you can't make it to Japan though, this is about as good as you can get. Sometimes I wish I could be a little Japanese woman, like the one next to us who said she was stuffed at the end of the meal when the diners were all asked if they wanted anything more a la carte. After those 21 pieces, I felt like I was just getting started, and I would've eaten the whole meal again, if I felt like spending a couple hundred dollars more, which I didn't. In fact, though the extra Toro Hand Roll I ordered was amazing, it stung a bit to see the very small few bites cost an additional $18. I'm glad I didn't also order the only other hand roll option, the Uni. In short, this is a meal you should experience once if you love sushi. I always rolled my eyes at people that say you MUST eat at the bar at certain high end sushi restaurants, or it's not worth going, but it feels like that may be the case here. The people at the bar are the only ones actually getting the sushi prepared by Nakazawa, and the atmosphere there feels completely different from the dining room in the back. So just be up at midnight refreshing OpenTable until you can snag a spot a month from now, and you will be happy once the delicious and memorable meal rolls around.
(5)
Dan T.
A long overdue review of what is probably now our favourite special-event treat-yourself don't-feel-guilty-that-you've-spent-a-bit-more-Âthan-you-expected-to-spend-on- sushi restaurant. This place does it all: it pays respect to and highlights the natural brilliance of the product; it raises eyebrows with bursts of nuanced creativity that enhance but do not overwhelm; and although comparisons may be made to the other stalwart sushi restaurants across the city, Sushi Nakazawa has a personality all of its own, and in my mind, takes the best of all worlds and makes it look easy. Sitting at the sushi bar is definitely the way to make the most of a meal here. Not only is it mesmerizing to watch the chefs at work, it is just a fun experience to engage with Chef Nakazawa himself. Far from the morose, sacrosanct ambience portrayed in Jiro's restaurant in his eponymous documentary, Nakazawa has created a real atmosphere of joy and comfort. This is a place where you love your meal not only because the food is amazing, but because the chef is willing to laugh, crack jokes at your expense, and make sure you feel cared for every step of the way. The man loves what he does, and it shows! The menu is ever changing so although our meal is listed below, it will most certainly be different when your time comes. But rest assured, regardless of what you have, I have no doubt your experience will be just as brilliant. * * * White Alaskan King salmon Alaskan sockeye salmon, smoked with hay Scallop with spicy yuzu pepper Seared geoduck Steamed abalone, steamed for four hours Silver skin fish, pike mackerel*** Pickled mackerel, pickled for 4 days Trigger fish topped with Trigger fish liver Fluke Shrimp Blue shrimp from California Wild Skip Jack fish from Japan More Skip Jack Tuna More tuna Medium fatty Tuna, all with japanese mustard Fatty tuna Uni Tamago * * * Review #400!
(5)
Brian J.
Where should I start. This is an amazing gem, and it is as good as sushi goes. The combination of the ingredients, the timing of each dish, the service, and seeing how the chefs prepare your food makes this an amazing experience. My favorite so far was the scallop sushi, what an amazing surprise! Beware though, once you eat in here, you cannot have other types of sushi, it just doesn't feel right.
(5)
adam m.
Sitting at sushi bar served by chef Nakazawa is one of the most amazing moment in my sushi experience. I don't remember each fish name he served us, because I just feel delicious, great, awesome, wonderful, tasty, melting and more each time I bring a piece into my mouse. I wish I could come this place at least once a year!
(5)
Daveen T.
My evening here was one of my best dining experiences. The space is very clean and simple. It makes you feel relaxed. The staff is attentive and extremely knowledgeable. The best part, of course, is the food. Every piece of sushi is well thought - out down to the grains of sea salt on top. The fish is fresh and perfectly seasoned with just the right amount of soy sauce, lemon juice, wasabi, etc. The staff also explain each piece and the order that it should be eaten. The meal ended with a hot green tea and a lychee sorbet, both very refreshing and a perfect way to end a sushi meal. I highly recommend Sushi Nakazawa to everyone who likes sushi and enjoys a fine dining experience.
(5)
Kari C.
Ah, Sushi Nakazawa. This place was one of the highlights of our NYC trip. We even watched "Jiro Dreams of Sushi" in preparation. The restaurant itself was dimly lit & the wait staff was formally dressed. The patrons were surprisingly casual. We dressed up just in case, but really didn't need to. DH got the reservations on OpenTable by reloading the screen at midnight a month before. Our friends came with us and got the sake pairing. Nakazawa only serves nigiri style sushi, 20 pieces for $120. If you're still hungry afterwards, you can order individual pieces. Menu changes based on what's fresh. We've been to many fancy sushi places in the US and Japan. This one is unique because of the experience. It featured some fish that we normally don't see. Haha, no rolls, fake crab, spicy sauce, wasabi and soy sauce dip here! They give you a "finger wipe", in case you want to eat with your hands in the traditional Japanese style. The flavors are a bit unusual for a Westernized palate...not everything will be "tasty" if you're used to American style sushi. Some highlights included the hay smoked bonito (probably done like Jiro's son did in the movie), lean bluefin tuna (very intensely flavored, with notes reminiscent of blood), seared giant clam, very delicate thinly sliced spear squid on a shiso leaf. The shiso flavor was overwhelming, I thought, but the squid was impressively sliced. Santa Barbara sea urchin was delicious, as always. The sea eel was good, but not amazing. We would have preferred it crisped, like places in the SF Bay area prepare it. There were a few with a dab of yuzu, such as the sea scallop, but most were plain so you can taste the flavor of the fish. The egg omelette was amazing...it had a hint of sweetness and delicate texture, more like a custard than an omelette. There was a really nice, refreshing dessert: yuzu sorbet with a blackberry. Delicate and delicious. Sake pairing was $40 and added to the experience. We had several different types of sake, including an unfiltered one. You're expected to make a glass last through several plates. Some minor gripes: the timing of the dishes was a bit off. Sometimes, there was a long wait between plates. Our dining companions were still hungry at the end of the meal. Tip: you can ask for a card with a list of the fish for that evening. They'll give it to you at the end in an envelope. Overall, an excellent and unique experience, but not necessarily the "best tasting" sushi. Perhaps it's something we need to get used to.
(4)
Anthony V.
NYC's. Best. Sushi. Full stop! Make sure to sit at the bar so you can listen to the detailed (and funny) descriptions of each piece.
(5)
Cathy M.
I didn't know what to expect before I came here, even though I have been hearing amazing things. I got there early with a friend and sat at the bar. The service was very good and immediately began serving us. All I can say is...wow. The food was incredible. Some of the best sushi I have ever had in my life. And, mind you, I have traveled and eaten all over Asia. I was very impressed with this small restaurant. Though the atmosphere is not much, the food makes up for it. Would definitely recommend this place to all sushi lovers. Very unique and tasty bites.
(5)
Yuya M.
If you have not seen the documentary "Jiro Dreams of Sushi" available on Netflix, go watch that first before going to Nakazawa. Nakazawa is a former apprentice of Jiro whom has since then opened his own restaurant in NYC. The restaurant requires reservations 30 days in advance, and has Nakazawa making the sushi omakase style, of various fish, in very specific orders orchestrated to offer the best Japanese sushi experience. The reservations and sushi line of assembly all stem from his master, Jiro who also does the same at his restaurant in Japan. For the best experience, as with any Japanese sushi, sit at the bar. If wine brings out the flavor and ambience amplifies mood, sitting at the sushi bar in a Japanese restaurant brings you as close to Japan as possible. My understanding is that the omakase that Nakazawa serves changes periodically which is understandable as seasons bring out varieties of fish. What makes Nakazawa stand out aside from the fact that he brings his masters teachings and traditions with him, is the rice. Contrary to belief what makes sushi exceptionally good is how the rice is cooked and seasoned with vinegar. Some venues will have rice that is too soft, too hard, not enough vinegar, too much vinegar. The rice at Nakazawa is exceptionally good because they use the same method at Jiro's, timing it perfectly and applying a ton of pressure. The variety of fish are good but nothing special. No fish in NY can compare to fish in Japan. For the same reason that it is better to sit at the sushi bar when eating sushi because it is served fresher, as compared to the 2 minutes it may take for the waiter to serve the food should you have been sitting at a table, the same goes for the quality of fish that is caught and served in Japan versus the fish that is caught, frozen, and transported to the States. Overall, Nakazawa may seem pricey, but for the amount of pieces that will be served, and the dining experience offered, it is a reasonable price. Personally, I prefer to go to other authentic establishments for sushi, but I enjoyed the experience very much.
(4)
Julia Z.
Our meal felt more like a show than a dinner. Of all the omakase dinners I've been to this one felt the most stuffy. Every move/joke from Nakazawa felt calculated and rehearsed. I enjoyed the quality of the sushi but the atmosphere was too stale for my tastes. Also his sous chefs serving those in the dining room are Chinese. I heard them whispering about after work plans.
(3)
Donna W.
I had been trying to get a reservation for a very long time but discovered that the way to do it is just to put in a date on OpenTable and then when they tell you there's nothing- to just select the next available. That way I was able to get a reservation for me and a friend at the bar for the next day. The tables are all the way in the back, so I don't think that experience is worth it. From the other reviews, I wasn't sure what to expect but I had fun. Chef Nakazawa interacts with everyone and puts a moving shrimp in front of every other person. And I thought the sushi was very fresh and tasty. I'd come here again.
(5)
Ian F.
As much as I wanted my experience here to have been amazing, given the hype (Nakazawa is the apprentice of the famous Jiro from the Netflix documentary, and the 3-michelin star restaurant in Japan), cost ($120 before t&t), and the required midnight reservation via open table exactly 30 days before you want to go, I have to say it was only OK for me. This place is Omakase style, which in Japanese basically means "i'll leave it to you," basically you're leaving it to the chef to decide what he wants to serve for that evening. There are around 20 pieces of nigiri (fish over rice), but only 3 pieces really stood out to me. The toro (fatty tuna), the eel, and the uni (sea urchin). These were pretty much the best I've had in the US, but everything else was really just okay. Different flights (2-3 piece courses) of tuna, amberjack, salmon, and mackerel were really underwhelming. The tamago (egg) which is usually the trademark of judgement for a Japanese restaurant wasn't what I expected. It definitely had a weird peanut-like aftertaste. The meal did end on a high note with teh yuzu sorbet. If Nakazawa wants a five star rating, in my opinion, it needs to step up its game for the other pieces of sushi they offer before the toro, uni, and eel. To justify the $120 cost, I think each of those needs to be the best piece of that type of fish I've had in the US or else it just doesn't seem like its worth it. If you only offer one product (nigiri), it needs to be on point for every piece served. Dissappointed...
(3)
David P.
Exquisite! We sat at the bar for their amazing tasting menu. The experience was perfect; excellent food and service. Alberto went above and beyond. He was very friendly and even offered to have us take a photo with the chef (an amazing honor!) It was my wife's birthday and she was extremely happy. Highly recommend!
(5)
Minnie M.
My friend made a reservation for me a month in advance by calling persistently for 3 days and finally scored a 5:00 pm for two at the sushi counter We were running a little late because there were no cabs available due to the taxi cab shift change (thank goodness for Uber), and we had several suitcases with us from a recent trip. The hostess at the restaurant was really hospitable and allowed us to hide our suitcases in the closet behind her. Super embarrassing. Never rush from the airport to your Nakazawa reservation or everyone at the counter will stare at you. Service starts as soon as everyone is seated, so don't be late like we were. As soon as we were seated, the 21 course meal commenced, with Nakazawa personally placing each sushi on our plate. There are chopsticks along with finger wipes if you eat sushi with your fingers. Each sushi had a distinct taste and flavor, and the blowtorch, yuzu, salt flakes, and chili enhanced many of the pieces. The bluefish tuna served three ways and the uni were my favorites, with the tiger shrimp my least favorite despite the adorable "Saynora!" Nakazawa giggled as he peeled the live shrimp rapidly. Nakazawa is very smiley and hospitable, making jokes with the counter and his staff throughout the meal. When he presented us the tamago, which was beautifully golden and perfectly cakey, he quipped, "From the movie!", referring to Jiro Dreams of Sushi. After our yuzu sorbet, the waiter came by asking if we wanted to order additional items, and I ordered the $10 uni. The Tamago was definitely the most memorable piece of the night. Although the rest of the $150 meal ($120 in the dining room for the same meal) was great, we felt there were some other places that left more of an impact. Despite this, would recommend going once at least!
(4)
Christie Y.
Finally snagged a spot here at the bar just in time for my bday! I was so excited to meet the chef and sit in those comfy black leather bar chairs. Service was obviously amazing and the chefs were friendly and took a lot of care of each piece for each person. The rice to sushi ratio was great but oddly, some bits of my rice did fall apart when I ate it. The freshness of the fish were amazing and that uni was one of the best I've tasted. Some pieces legit just melt in your mouth. As for the famous egg tamogo? I'm not too sure if i was a fan of that although I know it took the chef many years to perfect. I think you are definitely paying the steep price for the experience but all in all great place would love to come back.
(4)
Janice C.
This is the ultimate sushi experience with high quality fish, creative sauces and toppings, friendly chefs and ultra professional service. The waiting staff was so attentive that I felt like I was being watched the whole time. In the middle of the meal, I got up to go to the bathroom and then someone immediately (within a second) hurried over to pull my chair and fold my napkin. It felt a bit overboard, not that I'm complaining. Our 21 course omakase was worth all the hype. Some courses were certainly better than others and I would say about four to five pieces tasted pretty much the same, but you can tell that everything was really fresh and high quality. My favorite was the scallop and shrimp. Given the steep price tag, I probably won't go back very often but I do recommend it to all the sushi lovers who can afford it to give it a try.
(5)
Tunaidi A.
I didn't want this to happen, but I have to admit that Sushi Nakazawa was slightly on the disappointing side. First thing's first. Sushi Nakazawa offers only a chef's choice tasting menu (omakase). It's currently $150/person if you sit at the bar (enjoy conversing with the chefs) and $120/person if you sit at the tables (knowledgeable staff member explains to you every dish). Prior to the dessert course, you have the option of adding a limited selection of sushi that are off the menu and and anything that you've had on the menu (each piece is between $15-$20). Sake pairing is an additional $40/person or order a whole bottle for around $200. To be able to dine here, you have to make a reservation 30 days in advance. Reservations open up at 12:00 AM and quickly fill up within seconds. Now onto the sushi. There's around 20 pieces of it. I'd say there were only 3 pieces that were notable. The fatty tuna, the sea urchin, and the eel. These were fantastic. Everything else was either okay or extremely underwhelming. The overall theme seemed to be that the raw fish weren't great, and that the seared fish were generally better. Not a theme I'd expect from Sushi Nakazawa. Additionally, the famed tamago wasn't what I expected -- it seemed to have a peanut-ty aftertaste. The yuzu sorbet, on the other hand, was excellent. As a whole, for the price point, I would have expected the whole dinner to be comparable to the level of the 3 pieces of sushi mentioned above or at least just a notch below. However, service was impeccable, and the later courses saved the depressing let downs of the beginning courses.
(3)
Christina Z.
TWO STAR RATING!!! (Just kidding...see below for our inside joke) I have not yet had the chance to watch Jiro Dreams of Sushi, but as a lover of sushi, Nakazawa was a place I just had to hit before leaving NY. I would say that the bar experience, more so than the sushi, is what makes Nakazawa different from other typical sushi restaurants. I had the extreme fortune to have gotten a bar reservation 48 hours before the day, was allowed to choose which seat I wanted (of course I chose to sit smack dab in the middle so I could watch Chef Nakazawa work his magic...and take a ton of pictures and videos of him in action!). Finally, I had the extreme luck to have been seated next to a couple that were literally the coolest people I have ever met in a long time (and get this...she and I had the same name, albeit spelled differently). Obviously, we had a bit of fun and joked around when the raw (and still very alive) prawn was brought out -- when it arrived at our slate, we were *extremely* disappointed in the fact that our prawn was not "fresh enough" (i.e. less than 45 seconds since being alive) - that we wanted to see it still moving on our plate, maybe a few legs thrown in there...and the fact that we didn't get a head as a souvenir was abysmal. Service was great - there two very knowledgeable waitstaff who (thankfully speak fluent English) help explain anything that you have a question about, whether it is the name of the fish you are eating, where it is from, how the fish are prepared/frozen (they have 3 different types of freezers!), etc. You name/ask it, they usually have an extensive answer for you. Also, they like to keep your slate very clean (i.e. any excess rice is wiped off ASAP, the shrimp tail is taken away right after you place it down -- another of our joking complaints "what if we WANT the tail???") Okay, jokes aside, I rated this establishment with four stars as I definitely enjoyed my experience here. Chef Nakazawa is definitely a character and enjoys making you laugh as you savor the different flavors he brings to your plate. If I had to pick, my top three out of the twenty pieces were (in no particular order) the scallop (because I always love scallops), the fresh prawn (it had a slight citrus-y accent in the inherent flavor that I enjoyed - plus the texture was totally awesome), and the uni (creaminess). I am not really going to go into detail about the different courses, just because I am sure everyone else has a list, so I'll be keeping this review shorter (although not really that short). However, I will mention dessert - the TAMAGO was AMAZEBALLS (I have had really crap tamago before, and was pleasantly surprised by the flavor and texture of Nakazawa's famous tamago). Ending in a Yuzu sorbet was a great way to cleanse your palate with a light and refreshing citrus-y burst of coolness. The rest of the staff were also great - while Chef Nakazawa is busy serving / preparing our food, we also got to engage in some conversation with the other sushi chefs at the bar. Ambience - very comfortable, definitely most of the diners were couples (my HS friend and I were celebrating here as my uber-belated birthday present YAY). Chef Nakazawa is a fun character - especially when he attempts the English names of each fish. I would say that if I did come again, to ask him what the Japanese names are for everything - I would rather learn that during my visit. Decor is very modern, with many black/white accents and place settings. Total shout out to the hostess - thanks for the compliment on my outfit, much appreciated since it was new from my recent trip to Shanghai! Overall, the price you are paying is mainly for the experience (and the bragging rights to have been able to grab yourself a seat at the bar - woot) of being personally served by Chef Nakazawa. Itadakimaaaaasu~
(4)
George C.
Came here on the 28th of July for a 6:15 meal - was done by 7:30 - seated right away as we made reservation like everyone a month before our date. I was really torn whether to give Nakazawa 4 stars or 5 stars. Maybe the movie and the celebrity status behind Nakazawa raised my expectations above the stratosphere but I decided 4 stars for now. I will definitely come back and see if 5 stars might be warranted. The reasons for the 5 stars Service was impeccable - like it should be for the money that was spent Ambiance and spacing and decor - perfect for the dinning experience 90% of the meal was an A+ Wonderful sake and wine list The reasons for the 4 stars 10% of the meal was just ok - for the money it should be almost 100% Since we did not eat at the sushi bar with Nakazawa - the timing of the meal was off - there were too many gaps between when we had food and when we didn't Never was offered al la carte My lofty expectations possibly All in all still amazing experience - amazing meal - just couldn't give that 5 stars...i'll make sure to update this on my next trip. I feel like if I ate at the bar - it would have been different but that didn't dock him a star.
(4)
Q Q.
This is a long overdue review! I have been coming here consistently since October 2014. I simply can not have sushi elsewhere anymore! When my friend first went and told me that the sushi here is life-changing, I was skeptical. But one bite, and I was hooked. The rice is sooooooooooo flavorful, I have never had rice like this prior to Nakazawa. You are not given soy sauce and wasabi like other typical Japanese establishments, because every single piece of the sushi here is paired with its unique seasoning. If you eat at the dining room, it is $120, and you get 20 pieces plus dessert!!! Do the math, other omakase restaurants that are nowhere near as good as Nakazawa charge way more than that. Eating at the bar will cost you $150, but you should at least experience it once (I have done it twice), as Nakazawa is very friendly and entertaining, and you get to see him make amazingly delicious sushi from scratch!
(5)
Andy C.
What can I say beside this is literally the best sushi I've had in NYC, hands down. No disrespect to Gari or Yasuda, but Nakazawa gets the plus for an A+. Chef Nakazawa is a consummate professional, engaging you and delighting in your enjoyment for each piece. The ideal move is to get omakase at the bar. Met the owner too, who was perfectly charming. PIctures or descriptions won't do the place justice, just save up, make the reservation, and see why the bar has been set so high.
(5)
Lauren Y.
Considering this is Jiro's tamago chef's restaurant, I thought it would be a lot better. Very rarely do you come across an edomae style Japanese restaurant that converges with a contemporary American dining experience but this was one of them. Not sure how I felt about that but nonetheless, service was superb. Overall I enjoyed the 20 pc nigiri omakase.. I typically rate omakase experiences on variety of fish, how many first time tastes I experienced, and the rice. The rice was decent, (a bit too sticky for my preference) and out of the 20 pieces served, I was very impressed with about 5 of them. Not bad but definitely not the best like everyone said it would be. Prob won't return.
(3)
Ben L.
No, I still have yet to watch Jiro Dreams of Sushi, but I did watch Bourdain stuff his face silly at Sukiyabashi Jiro, though. One of Jiro's apprentice decided to open up shop in NY and this place exploded out of the gate. It's funny, because the investor actually found Nakazawa through Facebook and sent him a message if he wanted to open up a restaurant in New York, haha the power of Facebook. So this is probably the most hyped sushi opening ever considering the pedigree, a Jiro alum. The place is elegant and very straightforward, the decor is very minimal, it's mostly black and white. The service was excellent and super knowledgeable, I was so impressed on how much they knew of the fish and the different elements. I consider myself to be pretty knowledgeable when it comes to sushi since I eat it all the time and I have traveled to both Tokyo and Hokkaido, Japan. The sushi bar consists of 20 pieces of seafood for $150, all the sushi chefs prepare the seafood but Nakazawa rolls the nigiri himself and serves every diner personally. On the pieces that had seaweed, they were so perfectly crisp and the texture was amazing. Nakazawa was a lot more outgoing than I expected, he is outgoing and very interactive. His English is a tad hard to understand, but his smile speaks volumes. The sushi here is more modern, there are many elements that are added to the fish to pair with the flavor. It differs from Sushi Yasuda, where it is almost 100% about the seafood. I had a very nice experience, but my only issue was the rice. The rice to me is almost as important or even more important that the seafood itself and the rice was under seasoned. The rice is supposed to have a subtle sweetness and nice vinegar note, the rice was kinda flavorless. The rice did have a nice texture, all the grains were individual and didn't clump together. The food: King Salmon- the salmon was prepared well, they added salt crystals on top, but the salt was too aggressive for me. Sockeye Salmon smoked with hay- The flavor of the salmon was very unique with the addition of the hay, it was a nice touch but the salt crystals added were again, too aggressive. Hoatate with yuzu- this scallop was a lot more firm than any raw scallop I had before, the flavor was excellent, the texture was nice, in a different way. Geoduck- Geoduck is a giant clam that they torch for a few seconds. Giant clams have a very distinct clam taste, it is slightly off putting, it is not my favorite flavor. Spotted Knife Jaw with Yuzu- I have never heard of this fish but it had a wonderful texture, the flavor was a little mild but the flavor of the yuzu paired well. Cutlassfish with lemon and salt- This was one of my favs, another fish I never heard of. The cutlassfish had such a smooth silky texture. Sardine with Ponzu- Sardines have a very distinct fish taste and it's a little too much for me. The sardine flavor is not one of my favs. Mackerel pickled and aged for 7 days- Mackerel is another fish with a very distinct taste to it. I was never a fan of mackerel and this was no exception, they did put a whopping amount of wasabi to take the edge off. Horse Mackerel- really really good. The texture was amazing and the flavor was nice. Spotted Prawn- this looked a lot better than it tasted. I was expecting the prawn to be really sweet and silky. It wasn't as sweet and the texture was more firm than I was expecting. Amber Shrimp- Another dish that looked amazing but it was boiled and more firm than I was expecting. I was thinking it was going melt in my mouth, but it didn't. Golden Striped Yellowtail- Yellowtail is one of my favorite fish, but the flavor on this was too mild. Bonito smoked with hay- this was a nice piece of bonito smoked with hay, the smokiness was nice, the texture of the bonito was great. Bluefin Tuna, Akami, chutoro- I am usually not a big tuna fan but this was my favorite plate. All the tuna had a dash of soy and they were all excellent. Uni with Truffle Salt- I love anything uni and this was no exception. This was one of my favs of the night. The truffle was mostly there for aroma, but the uni was sublime. I ordered another piece of uni, it was $10. Ikura cured soy- I am normally not a fan of salmon roe because it's too salty, but the one here was quite nice. The roe was more subtle than ones I previously had. Tuna hand roll- This was another fav, the flavor of the tuna was nice, the texture and crispness of the seaweed was exceptional. Anago- Another fav, this is sea eel and it was probably one of the best I ever had. It was a tad sweet but the texture of the fish was excellent. It's on the soft side. Tamago- it's a egg custard that Jiro is famous for. The tamago was nice, it was more like a sweetened pound cake. It had a nice fluffy texture, it was very subtle in sweetness. Yuzu sorbet- It was quite refreshing, but very tart. They also give green tea at the end, but the sorbet makes the green tea uber bitter.
(4)
Elizabeth L.
I was surprised by how much I enjoyed my Sushi Nakazawa experience. I'm not a sushi connoisseur, so for better or for worse, I really enjoyed the creative touches Nakazawa adds to his sushi -- searing them, adding truffle oil, etc. The scallop and salmon pieces were delectable, and my husband couldn't get enough of the tuna. 20 pieces were more than enough to fill me up, and I think I was too full to enjoy the final, famed tamago -- it didn't taste at all like any other tamago I'd had. Was almost more like a moist, shrimp cake. I will say my least favorite part of the sushi was the rice -- I think Tanoshi's in the UES is superior in that regard. Very attentive service, and an all-around wonderful experience.
(5)
Timmy L.
Awesome experience again. This was my second time here in a couple of months. Both times I went on a weekend so Nakazawa wasn't there... but his apprentices are more than capable. Fish was super fresh and the menu was different than my first time there. The spotted prawn and uni (w/ the truffle supplement) are unmatched. Best salmon pieces and eel sushi I've ever had to date as well. The second time there we shared the sake pairing, which for an extra $40 is a steal. Service was top notch and the servers, chefs... they all knew their stuff and were really approachable. Highly recommended!
(5)
Stella Z.
Let's be honest, many of Michelin star/popular restaurants in nyc are just selling the high end ingredients, atmosphere, and the right to claim yourself a "foodie". It has been a while since I've tasted something that made me want to break into my happy dance. Here, I've found this excitement, delivered through a tiny piece of uni topped with a slice of white truffle. Word cannot express how delicate and sophisticated it is. You have to taste it. Do a omakase at the bar any day from Monday to Friday to have chef Nakazawa personally serve you. Arrive a bit early so you get to pick the best seat around the bar.
(5)
Pat G.
Absolutely amazing! One of the best meals I've ever had. If you like sushi, watch Jiro Dreams of Sushi, make a reservation for the sushi bar at Nakazawa (reservations become available on Open Table 30 days in advance at midnight) and get ready for a totally incredible meal at Sushi Nakazawa. The sushi is top notch. 21 pieces picked by the sushi chef and served one at a time. It's well worth it to sit at the sushi bar as opposed to the dining room if you can. Not only do you get to see the sushi being made and a bit of theatrics that goes with it, but also Nakazawa prepares the sushi himself for customers sitting at the sushi bar whereas his apprentices prepare the sushi for customers sitting in the dining room. The sushi is probably just as good either way but why not have it prepared by the master himself who's spent years mastering his craft if you can. If you like sake there's an outstanding list to choose from. You can also go with the sake pairing that complements the meal exceptionally well too. The paring starting out with more subtle, light flavors, progresses to more bold, heavy flavors (just as the sushi does) and then ends with a sweeter, lighter sake to complement the sorbet for dessert.
(5)
Dave F.
If you claim to be a fan of real sushi, you owe it to yourself to make a pilgrimage here. This is literally the best sushi I have had anywhere in the world, including Tokyo. We showed up just a few minutes early for our dinner reservation at the sushi bar, and found ourselves planted right in the middle of the bar, directly in front of Nakazawa-San. And oh yeah... On our left was Eric Ripert, chef of 3 Michelin starred restaurant Le Bernadin. That should tell you everything you need to know about this place. The sushi here is perfect. There is no other way to put it. Each piece is perfectly tender and perfectly balanced. There are no more than 2 ingredients on any single piece aside from the fish and rice. There were pieces accompanied by corse sea salt, fresh peppercorns, yuzu juice, chilis, yuzu zest, soy sauce, eel sauce, fresh ground wasabi, and some with Japanese mustard. Normally, I am not a fan of ikura, but it was perfect here. So clean tasting with just a subtle oceanic taste. The California giant clam was glazed with soy sauce and lightly torched to give it a hint of smoke and to caramelize the soy sauce. The octopus is thinly sliced and then softened with a meat tenderizer and steamed. The shrimp is quickly boiled, head and shell intact, and quickly liberated from its shell and head in exchange for rice. His tomago made famous from "Jiro Dreams of Sushi" was dense yet light and nearly brought me to tears. The squid was tender and fatty. All three tunas (regular, medium fatty, and full fatty) were all excellent, but my favorite being the medium fatty tuna. The uni was, as expected, melt in your mouth delicious. The meal ends with a refreshing yuzu sorbet. We did the $40 sake pairing as well, which was really nice, but certainly not a ton of alcohol. We actually were given a 5 glass not included with our tasting on the house after making conversation with the staff about a brown sake someone else had ordered. Nakazawa-San himself is fantastic. He is very upbeat and happy, and makes it a point to interact with the whole bar. When Eric Ripert asked him if he would be serving any California rolls, he told him to go over to Sushi Samba. At the end of the night we were getting the obligatory photo with Eric Ripert (after Nakazawa), Nakazawa-San photo bombed our picture. Everything about this place was just a top class experience. The staff is friendly. The sushi is literally perfect. Nakazawa-San makes the experience light hearted and fun. I cannot recommend this place any more highly.
(5)
Brianna S.
Wow! This restaurant has been popping up my yelp feed for months and I accidentally had a dinner planned there and I was pleasantly surprised considering I rarely go out to dinner in the west village. If you're looking for great service and excellent quality fish you've found the right place to go to. Sit at the bar or get a table either way there will be a little wait. I loved the toro and the white king salmon - amazing!
(5)
Carolina V.
Epic meal. Seriously epic. One for the books. It took me a long time to get reservations but it was totally worth the wait. We sat at the bar, and although it was Sunday he wasn't there, the other chefs interacted with us and were super fun. The sushi melts in your mouth - I will never be able to order takeout from my local sushi joint again. The service is impeccable. The sushi was so fresh - the live prawns are killed in front of you. Just like so crazy and awesome. It's pricey - but it's definitely worth it. And if you haven't - watched Jiro Dreams of Sushi do watch it before because it will make the whole experience that much more fun.
(4)
Chandini S.
What do you do when you go for something you were planning on for a long time and it disappoints you? You help people on yelp! Save your money and your taste buds from getting angry at you! The sushi offered at this place can really shock you! Sushi according to me should be anything but never like what I had here. Everytime I ate a serving I hoped it would melt or taste good but it only disappointed. Maybe I was expecting Jiro's once upon a time apprentice to take us to ginza station via his restaurant's sushi but the sushi took me to only one place called disappointment. The most expensive saki & wine pairing was nothing that really complemented the sushi. Additionally nothing that made us feel like it was even worth it. The ambience was good and the waiting staff were very good. So only thing missing was good sushi. I highly recommend Sushi Seki, an ues restaurant for a good omakase experience!
(2)
Thomas A.
One of the best sushi restaurants in the city and one of the best experiences as well. Getting a reservation at the sushi bar is a pain since it opens up at midnight for 30days reservations, and they fill up within 10 minutes. I had dinner with a friend on Saturday night at 5pm. Honestly, I'm fine with that time since its the 1st dinner time of the evening for Chef Nakazawa. We were luckily the 3rd group to be seated, so I had the privilege to sit right in front of Chef Nakazawa. He is very friendly asking us the reason of attending the restaurant. Obviously, i told him it's because my friend and my brother in law recommended Jiro Dreams of Sushi which he is a part of. My friend and I partook on the Omakase with the sake pairing. It was so worth it. I love to try new sakes and they all paired with the fishes perfectly. I loved every piece of fish that Chef Nakazawa and staff prepared. Normally you see a pulsating scallop, but on our day they weren't moving so Chef jokingly called them "lazy scallops". The live shrimp sushi were still pulsating though. The staff provided multiple pieces that I do not remember off the top of my head. I just remember we had 2 sushi pieces, 3 tuna (medium, medium-fatty, fatty), uni, etc.... and finally the tamago (egg). The atmosphere here is great. The staff are friendly and accommodating. They are very knowledgeable as well. I definitely will come back (but it's a must to sit at the bar and not at a separate table). After the Omakase is done, you can order additional pieces if the meal didn't satisfy your stomach. FTW
(5)
Osman J.
One of the biggest disappointments in my dining memory. Please...don't waste your time, money nor stomach space for this kind of sushi. Jiro's student? Bloomberg tv? The most difficult place to book a table in NYC? It was a joke, a disaster, a tragedy. I sat at a table wanting to enjoy this 22 course omakase, and all but 3 pieces - scallop, boiled shrimp and uni - were really subpar, which you can get basically just at any other sushi place. And those 3 pieces were nothing spectacular either, they were just not as bad. Portion was a bit small, the fishes were not particularly flavorful or seasoned or sauced well. Go to azubu, go to yasuda, go to 15 east, go to ushiwaka maru, just don't come to nakazawa!!!!!! I want to save the fellow yelpers, sushi lovers, those of us spending couple hundred dollars per head hoping to get what you paid for, what you were looking for, that great sushi, and nakazawa? Crap. The best thing of the night was their green tea and ginger, the tea was hot and the ginger was home made.
(2)
Lee C.
I've been to Sushi Nakazawa three times in the last 6 months, once at the bar. This review may sound more negative than I intend. I'd give it 4.5 stars if that was an option. The majority of people who go there will love it, I'm guessing. First, I love the decor. It's not traditional, but a modern black/white theme, including the servers/hosts and plateware. Second, the price. It's $120 in the dinning room for 19 pieces of seafood and 1 piece of dessert. That's actually not THAT expensive compared to other high end sushi restaurants. And lastly, the food. It's a high end sushi place, so no soy sauce nor wasabi on the side. I actually asked for salt and they said they don't have any. Also, in Japan it's custom to eat sushi with your hands, so they give you a moist finger towel, in addition to your napkin. Of the 19 pieces, I'd say 3 or 4 were excellent, things that were much better than other sushi places or simply unique. 13-14 were good, and a couple were just average. That doesn't sound like a high percentage, but i'm comparing it to other high end sushi places. It's really difficult for any restaurant's tasting menu to have even 50% knockouts. So 20-25% is pretty good. If were to go again, I would prefer to just have 19 pieces of the 3-4 excellent ones, instead of a sampling. I feel that way about every tasting menu place I go to.... If I were to go again, I would tell them I'm allergic to shrimp and fish roe. I've never had shrimp sushi that I thought was great, and I simply don't like fish roe. Also, you can order extra pieces after, and pay per piece. Overall, excellent. Modern decor. Reasonable price compared to competitors, and excellent sushi.
(5)
Darren K.
Alright. Super important tip #1. If you want to come here for the sushi, forget the table, sit at the bar. Being a peasant from L.A., I unfortunately could only get reservations at a table. It's not the same. Sure it's omakase style. Sure the sushi looks and tastes just the same. But sitting at a table, you can see all the smug faces of the happy people sitting at the bar interacting with the sushi chefs just taunting you with their sheer ecstasy and jolly good times. Annoying! That said, had some great traditional yet elevated sushi here. Ok, here's super duper important tip #2. The omakase is a twenty piece course. However, the good stuff doesn't come out until after the first twenty pieces. So don't make the same mistake I made by eating a loaf of french toast earlier in the day. Come with an empty stomach, plow through the standard twenty pieces salmon, tuna, scallop, prawns, mackerel, etc, etc, and wait for the good stuff. Your wallet might hate you, but you'll thank me later.
(5)
D Y.
Worth the price, hype, and wait! Amazing sushi, probably the best in NYC. The only way to do this right is to get the omakase! The preparation and the flavoring truly enhance the quality of the fish. Dine in front of Chef Nakazawa, and you can witness first hand the type of attention and work that goes into delivering a quality meal. I can appreciate the gusto and smile that he has in watching his diners consume his art. Everyone is very attentive, for better or worst. Love the food!
(5)
Sung Hee P.
It was kind of sad because my husband and I were looking forward to this experience immensely as we are great fans of Jiro and his sushi. As the chef is his apprentice, we expected a somewhat similar experience; however the food was underwhelming. For us, as with any other dish in whichever cuisine, sushi is good when the ingredients are fresh. Most of the sushi had either a very fishy smell, or it was soaked in sauce or lemon and sea salt (so by the end of the experience you were consuming a lot of water). The rice was also falling apart in some of the sushi and stuck to the plate which we feel like is not acceptable especially at such a highly rated place! We're disappointed but maybe we're wondering with all the great reviews and pics that look pretty legit if that particular night was a bad night for the kitchen. But then again that says all the more about the restaurant's consistent quality. For the pros, the sake pairing was quite good, and we enjoyed that, but if you're looking for a good piece of sushi I recommend looking for it somewhere else; you will probably get more for your buck.
(3)
Alyssa Y.
Womp womppp. Not going to write a novel here to defend myself, but boy was I disappointed. I should've guessed when I walked into the restaurant and saw no other Japanese customers that this was not the place for me. Gorgeous decor, beautiful presentation, and friendly service. But when it comes down to it, the sushi rice was inconsistent and the the main star of the evening, the fish was WAY over-seasoned with ponzu, pepper, shiso, and all these other tricks. If you want interestingly flavored sushi like that, Gari is still better. And if you want traditional nigiri like you had envisioned in Jiro Dreams of Sushi, then this is also not the place for you. Go to Kuruma Zushi instead!
(2)
Gnod L.
Back story: I actually came here during the first or second month after its opening when it wasn't insanely hard to get a reservation. Since then I've explored some of the other sushi omakese restaurants available such as Kura, Ichimura, 15 East, Tonoshi, and some others. This place was by FAR the most memorable in terms of service, food, and overall expectations. This restaurant has really set the bar high for me personally and everything else I've had afterwards falls short. Decor: I love it. It's clean, simple, minimal, and not distracting. You HAVE to sit at the bar. I've seen and read some reviewers saying that you should sit in the middle of the bar. NO. If you can sit right at the corner you'll see Nakazawa prepare everything up close and it's not something you want to miss. Food: I don't think I need to go into this piece by piece but it's the best I had in NYC. End of story. Service: Excellent but it's expected. Did not fall short. Overall: I think my review is shorter than most because well, what else do you need to say for a restaurant that exceeds all expectations? It's the best.
(5)
Tee D.
I wanted to dock it a star for price but it's really not thaaat bad. I mean, it is. But the bill was way worse because we drank a lot. This place was sooooo good!!! and so fun sitting at the bar. Feel like we're paying for a dining experience overall, not just top notch sushi. But it's yummy!! Wouldn't go back though because our bill was inching toward $600 soo yaaaaah, not going to do that again.
(5)
Den T.
It's hard to say you can find value at $120 a pop, but Nakazawa, from start to finish, is one of the few dining experience where I can say that every penny was worth it. It's 20 pieces of the most beautiful and tastiest sushi I've ever had. Each piece was beautiful and had wonderful flavors. My favorite was when I got to choose a hand roll of a selection of one of my favorite pieces. We all went for the hotate (scallops), and it was even better than the nigiri piece. Also, the sake I had there was great, maybe too good as I got a little buzzed. On top of it all, the yuza sorbet was the perfect ending to the night. Service was exquisite as one would expect. In any case, reservations might be tough but I was able to get a one last minute because I went after 9 on a Monday. I highly recommend this place, it is a great experience.
(5)
Constantine H.
Went again last night and sat at the bar. Perfection.
(5)
Kim M.
The best sushi I've ever had in my life -- and possibly the best meal of my life as well. Everything about the experience is perfection. The service is excellent, the premium sake pairing was interesting and delicious, and the sushi chefs were charming and talented. (We sat at the bar, where we could watch all the action.) And most importantly: the sushi was outrageously good. Can't recommend highly enough!
(5)
Lucy M.
Still drooling about this place... My amazing boyfriend took me to dine at Sushi Nakazawa on Valentine's Day, and I have been thinking nonstop about the 20-piece omakase ever since. We weren't lucky enough to get the sushi bar experience, but the dining room was just as spectacular, especially if you're looking for something more intimate. Surprisingly, they kept about 30% of the dining room empty, perhaps to create a more zen ambiance (hey, it worked!) My FAVORITE to die for piece was the Hokkaido uni. The flavor was something I've never experienced from either east or west coast caught sea urchins (my boyfriend says I had a look of pure unbridled ecstasy on my face). So good I ordered two more afterwards. In short, the two hour omakase accompanied by a glass of very smooth sake from Hiroshima filled both our stomach and hearts with unequivocal content. Sushi Nakazawa is truly a culinary masterpiece that puts any other 4-star sushi joints to shame. This may just have to be a seasonal dining spot...
(5)
Cutie Patroller ..
Sushi Nakazawa Patrolling *\(^_^)/* I finally made it to Sushi Nakazawa!! This patrolling was definitely the most exciting patrolling ever. Especially since it's still hard to get a reservation at Sushi Nakazawa. Actually, it's the most exciting patrolling ever since I started my Cutie Patroller blog!!!
(5)
Michael B.
My wife said, "this has ruined sushi for me forever" and can't wait to come back. Excellent omakase menu. I personally did not enjoy some of the options (one of the mackerel ones), but overall a good mix... and they ask you if there are certain types of sushi you don't like before creating your menu. Highly recommend sitting at the bar if you can as well as doing the sake pairing. We got five glasses when we went and it was more than enough. If you need reservations, they generally open up 30 days in advance on midnight on Opentable.
(5)
Carson W.
Two words for this place - Simply AMAZING! I really hate to label myself as a sushi snob because I don't mind eating cheap sushi as well. I can't afford to eat Yasuda, Sushi of Gari and now Nakazawa on the regular as my pay grade doesn't allow me to do so so believe me this was a total indulge and delight for that matter. But I will say that sushi here is really the best I've ever had. My wife made reservations to this place thanks to Amex Platnium for my birthday. We were seated at the sushi bar and were excited to witness the culinary masterpiece while devouring our food. Part of the excitement at eating top sushi establishments is to sit at the sushi bar and thankfully we were able to. We were offered the wine list and was recommended to try the sake pairing with our dinner. You can choose either the $40 sake pairing or the $80 premium sake pairing. The dinner is only omakase that comes as a 20 piece set. I will say that each single piece that came out was divine and wonderful. Not sure how this place hid underneath my radar for this long. I hope to come back to this place again sometime in the future. Truly a magical place and kudos to the sushi chefs.
(5)
Christine A.
To be fair, this was my first higher-end sushi restaurant. I guess I never realized that the "normal" sushi I have been eating that I loved and ordered so much was nothing compared to this kind of experience. We sat at the sushi bar and got the sake pairing. Each piece was carefully hand crafted and explained by the sushi chef. The flavors were mouth-watering and kept me wanting more. I can't even put into words how much the uni changed my life. I had to order another uni piece after the omakase was over, just to make sure. Yes, it ruined "normal" sushi for me forever. I'm not sure if I mind. I'd forgo "normal" sushi for a couple months, just to save up sushi-money to have excellent meals like this again.
(5)
Jessica K.
A truly exceptional dining experience. I was taken here for my birthday on Wednesday, we had reserved a table (rather than the sushi bar) and arrived about 15 minutes late. Expecting to be met with some attitude, I was surprised (and THANKFUL) that the hostess and staff were warm and inviting and had left our table open for us. I've found in restaurants of the similar caliber that this is not always the case for late arrivals, and I appreciated their professionalism immensely. We were seated at the back of the restaurant (if it loses any points, it's because it was LOUD!). Every few minutes, we were attentively waited on - not overbearing by any means. From sommelier, to waiter, to manager - each of the staff members were knowledgeable, respectful, and kind. The omakase tasting menu was fantastic, expertly crafted and absolutely delicious. We opted for a sake flight to accompany our tasting meal, and the sakes were all perfectly described and paired with the fish we were currently tasting. Chef Nakazawa was indeed at the restaurant, and politely greeted us and said goodbyes upon entry and exit. What's more, they knew it was my birthday and provided us with some Delicious lychee sorbet (highly recommended) at the end of the meal. Truly a night to remember! Though the price tag was a bit steep (be forewarned), the experience was simply and completely worth it.
(5)
Octavia S.
Put simply, the most overpriced, overhyped, and disappointing sushi restaurant I have ever been to (and I have been to many - I love sushi and sashimi). This place is a piece of work. I honestly have no idea how this place gets such strong reviews. Some of my observations echo what others have noted: 1. Outrageously expensive. The cheapest bottle of wine on the wine list is $70 for a Riesling (!). They'd probably counter that they have half bottles that are cheaper but when you do the math they are even more expensive than just buying the whole damn bottle. A younger couple next to us saw the wine list -- they clearly wanted to order something -- and were visibly horrified, and wound up just ordering green tea. Bill for two us? Nearly $500! 2. Little flavor. They start whipping up plates of 20 nigiri that were virtually identical in flavor, appearance and texture. My companion and I frequently commented that some of the pieces had no flavor whatsoever. Many pieces tasted like smoked salmon. Half the pieces were from fish from the northeast USA/Canada. Not a big deal, but why the markup if many of their pieces are from the Boston area? 3. Robotic service. We actually started to refer to our waitress as "Bishop," that android from the Aliens movie. She seemed to be a carbon-based life form, but given her utter lack of personality and machine-like descriptions of our sushi before zipping off, I can't be sure. They are all going back to a shoebox-sized apartment after work, like the rest of us, so can we stop with the inane pretentiousness? 4. Finally, the restroom. Folks, when you pay about $250 per head at a restaurant, can the bathroom be serviced once a day, at least? Why is there paper overflowing the trash can? Why is there gross residue all over the place? For God's sake, I've seen cleaner bathrooms at fast food restaurants. I suspect most people that go here are on expense accounts. Even then, I wouldn't go. Please, avoid this pretentious money pit, and let Nakazawa reunite with Jiro and call their establishment "Sushi Wallet Destroyer."
(1)
Angeline C.
Many weeks and a few canceled reservations later, I finally had the chance to come to Sushi Nakazawa and sit at the sushi bar! I had several issues trying to get a reservation since I kept missing it at midnight =( My fingers were just not fast enough. It must have been my lucky day because I finally got a 715pm reservation with Nakazawa there himself! I got there early to request a seat in front of Nakazawa. We were seated in seats 5 and 6. Nakazawa was in the middle and throughout the night, I was able to watch him prepare my food. He made a few jokes throughout the night and I found him to be very nice. He was talking to one of the younger chefs next to him and asking him about his life and I thought that was very cool since he was trying to make an effort to get to know the people he was working with. I found the seats at the bar to be comfortable AFTER you were seated. They are hard to get into though. I also felt the restaurant decor gave off a cold vibe. Besides Nakazawa himself and the other chefs, I found the people working there to be very stiff and unapproachable. I felt a little unwelcomed and I'm glad we sat at the bar and faced the friendly chefs instead of facing/seeing the unfriendly staff. The omakase started off with a wet cloth. We were also given a little cloth to wipe our fingers with throughout the night. The proper way to eat sushi is with your fingers so I thought that was pretty neat that they did that! You can bet that I ate with my fingers since I hate using chopsticks. Salted Alaskan salmon piece (forgot the proper name, but it's the first piece they give you) - this piece was amazing. The salt on top complimented it so well and I wanted more! The lean, med fatty, and fatty tuna pieces were melt in your mouth delicious. I've always loved fatty tuna, but even the lean piece was melt in your mouth delicious! I ordered extra pieces of this at the end. The amberjack was another favorite, although it tasted kinda fishy. It was so buttery and also melt in your mouth. One of the highlights of the night was when Nakazawa took out the live prawn. The poor prawns were still alive when he took them out and I felt so bad for them! He was making some jokes while he was prepping them and that was pretty cool. The prawn was amazing and we got extra pieces of this in the end too. The tuna handroll was amazing too and we got an extra one of these at the end too. Be warned though, this is $18 for one roll. The japanese mustard they used complimented it so well and it was one of the best pieces of the night. I love scallops and I was a little disappointed in the dancing scallops. They could have been sweeter. It was a tad tasteless. =( The sea eel was good and I could easily eat this over a bowl of rice if given the choice. I am not an uni person, but this uni was good. It was very buttery and had a lot of flavor to it. We didn't get to pick our own uni though. I also love salmon roe and that piece was good too. I didn't really care for the clam or the rest of the other pieces since they weren't too memorable. The tamago they serve at the end was amazing. It tasted a little like the Chinese egg tart. I am normally not a tamago person, but this tamago was different and everyone should try this. I am normally not a wasabai person, but watching one of the younger chefs grind fresh wasabi was cool since I've never seen it done before. The wasabi wasn't bad at all and I actually liked it! The yuzu sorbet was delicious although I didn't really care for the frozen raspberry/boysenberry. I love green tea and it was amazing and full of that bitter green tea taste I love. I wish I finished it, but I didn't have time =( After the 21 pieces were done, we were asked if we wanted extra pieces. We ordered extra pieces since we were not full. This was maybe approximately 9pm and I felt like I was being rushed. These extra pieces was easily another $100 to the restaurant and I didn't appreciate being rushed. I couldn't enjoy the pieces like I wanted to and I don't think they should ask if you want extra pieces if they aren't going to let you enjoy your meal. They didn't say anything to hurry me or anything, but it was just something I felt (along with the cold vibe). The next reservation was 930pm and I understand they have to clear and clean the sushi bar, but i would rather them make the meal a little faster so we would have time to enjoy the extra pieces or not offer the extra pieces option at all. I had a great time and it was everything I imagined it to be. I made sure to watch the documentary before I came. One thing that I thought was cool was that Nakazawa saw I was left handed and placed the sushi so it would be easier for me to grab. I thought I was going to give this place 5 stars, but it just didn't wow me enough. Maybe I was expecting too much. Either way, if you can get sushi bar reservations, you should come and give it a shot!
(4)
Isabel C.
Omakase at the bar! Love how personable and flexible Chef Nakazawa is. He is a jolly man with an awesome attitude (hard to imagine him putting up with his former boss for so many years). He picked up on the fact that I was left handed and served accordingly. Also love being able to watch the other chefs work at the bar as well. They were also interesting and the chef highlighted them in conversation. At 5pm when the restaurant just opened and I was surprised to find it empty at that time for Valentine's weekend. The atmosphere was quiet I think because everyone was so intrigued but loosened up towards the end of the meal. The service is a little uncomfortable especially the heavy high chairs. All twenty pieces of sushi were perfect, from the nori to the rice to the sauce to the fish itself. My favorite was the presentation of the toro... and the dungeness crab... Also love the yuzu sauce that he used in several pieces. It gives the fish the fresh, sweet kick. The housemade ginger was delicious! Compared to other places, this place is heaven in terms of classic modern sushi. I know there are other omakase in the city that feature different styles but to achieve the most simple and beautiful sushi, Nakazawa is absolutely at the top in New York City. Thank you for the meal, will be dreaming about it for days!
(5)
Bailey Z.
Sushi Nakazawa is for anyone who has been obsessed with sushi since watching the documentary "Jiro Dreams of Sushi," but can't afford airfare to Japan and fork over an additional $500 for a seat at Sukiyabashi Jiro, the three-star Michelin restaurant of the film's fame. While reservations are booked a month in advance, the goal to eat at this small restaurant in the West Village is still quite realistic. The one-time apprentice of Mr. Ono is now the head honcho of a 20 piece omakase that will tickle your taste buds, if just for a few seconds, and leave you wanting more. While each individual piece of sushi tasted unique, some stood out more than others. The smoked salmon piece to start the meal was wonderful and was reminiscent of a piece of smoked Gouda. The sweet scallop was by far the most unique pieces of scallop I've ever had. The uni was magnificent and transported you to the ocean. The entire meal was capped by his famous tamago, more sweet and custard-like than the omelet types that we are all accustomed to. I could go on and on about each piece, but I won't. I was impressed by the amount of restraint that went into each bite. There was the perfect amount of yuzu, or ginger, or Japanese mustard. The sea salt had the perfect amount of granules, as to not overwhelm the taste buds. You could tell each slice of fish is handled with care and molded on top of each morsel of rice. Although we were seated in the dining room, the experience was a memorable one, which was highlighted by the food. The service was excellent. The decor was minimalist, as to not distract your other senses. The price, of course, is hefty, but just think of it as a steep discount for not having to travel all the way to Tokyo.
(5)
Jeanette L.
wow. amazing dining experience. everything was 5*. first and foremost, the sushi was DELICIOUS. it was my first omakase experience and i'm SO glad it was at sushi nakazawa. the variety and the flavors and the freshness of the fish...so so so so good. even loved that we got to try a toro handroll as our second to last course. and the egg as the finisher...amazing. AND THE DESSERT. the creamiest BEST asian ice cream i've ever had - lychee flavored. the entire experience was worth the $150/person omakase price at the bar. the service is impeccable. the sushi chefs are friendly. my boyfriend did the sake pairing and really liked it. i got the Hitachino Nest Real Ginger Brew...yum. AND OH YA, their house made ginger is THE BEST i've ever had. SOOO good. definitely recommend. it'll be a pricey night but WORTH EVERY penny. can't wait for an special occasion so i can return. :)
(5)
Michael T.
There was a lot of hype surrounding Sushi Nakazawa with their head chef being the apprentice of legendary Jiro Yoshino of "Jiro Dreams of Sushi" fame. My friends and I would get super excited just talking about it. Back in the summer of 2014, I had the luxury of coming here twice for dinner within a two month span. Both times reservations had to be made 30 days in advance. I can attest to both experiences being nearly identical. This restaurant only offers a chef's tasting menu or omakase, which costs $120/person for table sitting. You can order sake or additional pieces after the omakase is complete which will raise the price. The waiters and additional staff go through the process of explaining every dish that is served. We had about 20 pieces of sushi in total. The nigiri served in the beginning and middle were average at best. The plates that stood out were the toro, uni, and eel with the latter two being the best I've ever had. Their magnum opus, tamago, was good as well. Considering the hype of Sushi Nakazawa, I feel that the omakase had to be more than 3 - 4 pieces of stellar food. There are high expectations of this restaurant especially as it is being seen as the American successor to the three Michelin star restaurant Sukiyabashi Jiro. But it seems the genius stayed in Tokyo. I would give Sushi Nakazawa 5 stars if they increased the quality of the beginning dishes. It feels like the chef was simply filling the omakase with their B and C players for the sake of. I would have enjoyed the meal more if they just had their A dishes for the price of $60/person. Like a great book or song, you want the beginning, middle and end to stand on their own. And even better if they can accomplish that while complementing each other. Unfortunately, the omakase here is very bottom heavy, not enough consideration for the whole experience.
(3)
Anna G.
It's all about the fatty tuna!!! I went here on a Thursday night and sat at the sushi bar for omakase. I was already geeking out a bit after watching Jiro Dreams of Sushi a few times but this place is far from gimmicky. Chef Nakazawa is truly an artist. I felt like I had paid for a show and a meal - often forgetting to eat the pieces on my plate as I was mesmerized by the work behind the bar. This is bar far the best sushi I have ever had and well worth the price tag. My only dislike was the uni but not because of how it was prepared, just my general disdain for uni. We ordered another fatty tuna at the end of the meal even though I was stuffed to the brim. He did allow me to request less rice around piece number 10 as I was getting full. First class service and a meal that will change your life!
(5)
Sandy S.
UPDATE: I went back with a friend and we sat at the bar. We were late too, but Chef Nakazawa was very accommodating and somehow we managed to catch up with everyone else's service at the bar. He was very funny and entertaining. The sushi was great and I enjoyed the experience. Definitely sit at the bar if you can!
(5)
Mark L.
Absolutely fantastic. My wife and I had the best seats in the house...front and center of Nakazawa himself. The sushi was perfect, and the sake pairing was delicious. The staff were super friendly. It's definitely a tough reservation, but well worth the wait and price.
(5)
Jess C.
After an unsuccessful attempt to make a reservation at Sukiyabashi Jiro Honten in Ginza (thanks, President Obama, for bringing more publicity to the already-famed restaurant), I decided to deal with my disappointment by finally writing this review haha. The Bottom Line: This won't be the best sushi you've ever had. Your life won't be changed forever. BUT! Come as aficionados of the 2011 documentary, Jiro Dreams of Sushi. Witness firsthand the stark contrast between apprentice Daisuke Nakazawa's cheerful temperament and mentor Jiro Ono's stern demeanor (seen in the film). Marvel at the technique of the chefs. Try Nakazawa's tamago. You probably won't leave full, but you will leave happy. Tips: - Sit at the bar! Admit it, you're coming here to see Nakazawa (he's part of the experience) so sit at the bar, not the dining room, duh. - The website can be a bit confusing so definitely take a look a few days beforehand. Reservations for each day open up a month in advance exactly at 12:01AM (e.g. book at midnight on May 5th for June 5th). There are 5:30PM, 7:15PM, and 9:30PM seatings. You'll need quick fingers though, it gets full very quickly. They only accept parties of two. - You can also call them, M-Sa 12PM-4:30PM - $150 for 20 piece omakase + dessert ($120 in the dining room) and extra if you order pieces a la carte (not offered in the last seating I think). They also have a $40 sake pairing. - They will ask if you have any dietary restrictions and they will accommodate you! - There is no "dipping of sushi in soy sauce & wasabi" here, kids. So don't come expecting to show off your wasabi-eating skills. Here, they use ingredients such as sea salt, vinegar, and yuzu to draw out and/or compliment the flavor of the fish. Our menu: Alaskan salmon Smoked salmon from Hokkaido Dancing scallops Geoduck clam Rock bass with yuzu Red barricuda ?? (sorry, I couldn't read what I wrote here haha) Sardines Mackerel (aged 7 days) with mustard Octopus Shrimp from New Caledonia Yellowtail, aged 5 days Bonito from Kyushu Chu Toro with mustard Bluefin tuna Otoro ("Kobe beef of the sea") -- my fave! Uni Ikura (salmon roe) Hand roll with toro; Japanese mustard, Tokyo sea weed Tamago Yuzu Sorbet with pomegranate seeds Service: You will feel like royalty. It does feel a bit intimidating with the men in pressed, Italian suits standing en garde nearby, but it helps if you talk to them - they're very friendly. My only other sidenote is to Alex (owner Alessandro Borgognone): while I'm extremely flattered at how observant you are with your customers, you put me in a tough position, not letting me pay for his dinner, considering it was his birthday (& he had taken me out for my birthday too). Seeing how the lovely Julianne Moore (sitting next to us) was amused by my loud protests, I suppose this doesn't happen often. But, thank you. Chivalry exists!
(4)
Kevin K.
There are few times in my eating life, that I have been so surprised that there are not enough words in the lexicon that I call my own. This was one of those times. When you sit through and eat piece by piece of delicious locally and internationally sourced product you wonder why this place has not received any Michelin stars. I think I know the answer to that question but let me take you through the delicious journey that lasted for 2+hours on a mild February evening. The dinner starts with salmon wild salmon and coho equally delicious then you take a journey through the mackerels. Spanish, Japanese, smoked. It is a delightful experience because it is exactly like the Jiro documentary. My favorites were the triggerfish with liver, and the amaebi with caviar, and finally the Ebi. The tamagoyaki was a little sweet imo. At 150 it is pricey but you pay for every delicious bite and savor them because you will be satiated. Spread the cost across 20+ dishes and it will definitely be more palatable. Cheers and happy eats. One thing that bothered me though was the condition of the restroom. It was kinda gross but it was the end of the night so if I were looking at more detail this would have definitely bothered me more but I was so happy about the food I didn't care.
(5)
Cathy B.
I went to Sushi Nakazawa in April but have been putting off this review (bad Yelper! Just kidding) So let's get started... Most important questions: Did I sit at the bar? No. Was I sad I didn't sit at the bar? Yes. That being said, this is purely dining room experience review. My boyfriend and I went on a Saturday evening around 6pm. We entered and the host and few other members greeted us and took our coats. The dining room area is very nice but tad bit too dark for me even though there was small candles. It didn't have a warm and cozy feeling but very proper and cold. I feel like at the bar it would have been more casual and friendly since the chef and the workers are actually engaging. I felt like the waiters/waitresses were not too friendly - very stiff and always checking to see if we needed anything. Yes, it's great to be attentive but please don't overdo it. It ruins my meal. Also, they tried pulling away my boyfriend's plate before he was even finished. Unprofessional. We mentioned this to one of the waitresses and it was fixed immediately. Food- great pieces of sushi. My favorite though? The shrimp piece and actually the rice. The rice is so sweet and flavorful. I would get a job at Nakazawa just to learn how to make this delicious rice! Overall? I think it's worth checking it out. The food is good, I'm not sure if it's the best though and the service has kinks here and there but we didn't feel neglected (actually total opposite). The price for omakase is not very expensive either - $150 per person I believe? Check it out! Good luck with reservations - they take only 30 days out.
(4)
Maneesh P.
Only one question needs to be asked after eating at a restaurant...would you go back? The answer here is No. Ate here last night..much anticipated like most other reviewers. The sushi is very good. That's it. Few pieces were to die for. It's just..very good sushi. It didn't compare to Yasuda, the only other 'high end' place Ive tried in NYC, where the only thing stopping me from ordering more sushi was the escalating bill. Each piece of sushi left me wanting more. I didn't share my thoughts with my dinner companion to let him decide for himself...and he was on the exact same page. So, no regrets going but I wouldn't consider going back. After eating here I understand better the 1-3 star reviews on yelp. The 5 star reviews stating 'best sushi in america' and 'worth flying to new york for' make no sense to me.
(3)
Heather T.
Overrated. Finally, after 3 weeks of excitement over our dinner reservation, we came back home last night rather disappointed. I was disappointed to feel disappointed because I was really looking forward to "one of the best omakase in NY". The flavor and richness of each fish was overpowered by the "twists" of yuzu pepper, yuzu zest, shiso, and etc. When I was reading some of the reviews I didn't realize such thing would make a difference, but I definitely started to miss the traditional style of Sushi Yasuda's soon after our course started. We enjoyed it, but were not impressed.
(3)
Ravisara L.
Overrated, expensive, and a waste of my time. I went on a weekday when Chef Nakazawa is supposed to be making sushi, however, he wasn't there. The restaurant should have notified the diners and give us the option to cancel. Its unfair to not tell us beforehand since the sole reason for booking seats at the sushi bar is to taste Chef Nakazawa's creations. From what I tasted, Sushi Nakazawa is no where near the standard I expected it to be. Most of the time I can't even taste the fish - the seasoning was definitely not delicate. It overpowered everything and the over vinegared rice did not help to make things any better. I don't understand the hype around this place, there's better sushi bar to spend $$$.
(1)
Freeman F.
not impressed by the so called apprentice of the god of sushi. had the 20-piece omakase, nothing really stood out, every piece is just so mediocre. there are tons of much better Japanese restaurants out there in NYC. overall the experience is ok, not bad but not impressive either, would not come back again given the price range. also I think michelin is right on this one, there is a reason why it's not michelin starred.
(3)
Jessie H.
Words cannot describe how good the omakase sushi is here. Perhaps moans could. But only maybe. To be honest, I can't remember a single name out of the 20 pieces of sushi we ate, save for the uni and salmon roe pieces. BUT REST ASSURED, each piece brought ineffable pleasure to my taste buds. And surprisingly enough, my favorite piece was not the sushi, but the tamago egg custard piece. So so good. This place is worth the money at least once in your lifetime. DO IT. 5 STARS YO.
(5)
Brady A.
Took a friend there for his birthday last night, 3/1. We were aware ahead of time that the chef wouldn't be in on Sundays, and chose not to sit at the bar in order to save $30 on the omakase. So, judge the meal accordingly. The sushi itself is impeccable, but (again, likely because it was Sunday with minimal fish deliveries and no head chef) the quality was not NYTimes 4-star fish. Some of the fish was too cold (especially the salmon), the o-toro, already making me feel guilty about eating Bluefin was not nearly the level of fattiness you'd expect, the shrimp (poached, not raw as many of the lauded reviews mention Nakazawa kills in front of you when he's there) was nothing special, and the eel was overcooked. That said...the uni? Oh dear lord, the uni...the santa barbara uni was superlative - easily one of the best pieces of uni I have ever had. We were able to get a piece of the Hokkaido uni at the end of the meal, which was somewhat new to me - much more reddish in color, looser, much sweeter, with a tongue-coating bitter finish. Also well-above average was the bream, the hotate, and the tamago. So, I have a suspicion that this is a flat out 5 star joint when Nakazawa is in the house, and the sushi is one-day fresh. To get the best experience, then, probably go during the week. But, for a special occasion, if you want to actually GET a table, it's a good enough experience at a table on a weekend.
(4)
Peter C.
What a meal. What a place. What a show. We lucked out on reservations for NYC's hottest sushi. We paired the meal with sake selections and let world class sushi experience wash over us. A few points: Our chef: was not the samurai overlord-like presence that I have come to expect of these places (see Sushi Gari, Nobu, et al.). Presenting himself with his staff in a friendly, welcoming fashion. In socks and sandals, he was funny and easy to talk to. The dining area: the simplistic, clean and the ordered feel of a Buddhist zen garden. All things in their place. Cool and fresh. The food: although some pieces were basic (sock-eye salmon is sock-eye salmon) the overall juxtaposition of warm vs cool, salt vs sweet, soft vs rough made the meal a spectacular experience to eat as well as behold. Just in case you were wondering what was on the menu: Channel salmon Sock eye salmon - Alaskan / smoked Scallop. -maile Giant clam - oregan Spotted knife chop fish -japan Cataras fish Sardine - hakido japan Hos mackerel 7 days aged mackerel Spotted prawn - live Amber Shrimp - gautamala Amber jack Bonito Blue fin tuna - boston Blue fin tune / soy marinated Blue fin tuna / fatty Uni / sea urchin Salmon row / Alaska Tuna hand roll Sea eel Egg custard
(5)
Alyssa D.
Here are some photos that go along with my review from February. I forgot all of the names of the fish so forgive me! Everything was delicious and oh... There's us! Full of sushi and perfectly happy about it
(5)
hugo z.
Got a 5:15 table for 4. All four of us didn't eat much during the day, just to enjoy this dinner. Way toooo much hype for this!!!! I expected the food to be really top notch with all the hype but it was just ok .... Nothing really said wow for me... This is a 1 and done
(3)
Valerie G.
Not much to be said here that hasn't been said. Just a few pointers: 1) Try to avoid the 9:30pm seating (it's the last bar seating) and at this point, Nakazawa-San will no longer ask if you want additional pieces after your omakase. We wanted an extra uni and toro piece but could not get 'em :( 2) He also didn't ask us to pick an urchin to open up for our uni piece...I suspect this only occurs during the first seating, but am not positive. 3) There is no waiting room in the restaurant, so be prepared to huddle in a corner until it's your turn. 4) If you can't get a bar seat, I'd continue trying and pass on the dining room as it's very far away from the action AND Nakazawa-San only prepares the sushi for the bar diners. 5) However, if you must, try to get table #20, which is right next to the bar. Usually reserved for VIPs. Service was great - they paid extra attention to me since I was the girl on crutches #crutchlife. ALSO, Nakazawa-San is as endearing as all the other reviewers made him out to be! He dipped quickly after our omakase, not but before making himself a hand roll to snack on (approx MSRP - $18).
(5)
Dan K.
Was here when it first opened. If you choose to eat here, and don't have the budget to keep coming, you should avoid it because it will be difficult to ever eat any other sushi again.
(5)
Wataru I.
My overall impression of Nakazawa was "assembly line". Yes, sushi was ok, the service was good, Mr. Nakazawa was really nice as I have seen on movie. I even took picture with him after the dinner..... At this sushi bar, basically 3 sessions of assembly line occurs every night. Everybody sit at the bar at the same time (pre-set reservation time), all sushi are prepared at the same time, served at the same time as if you are chicken in the cage. Oh, I have to mention, fish are not sliced by Mr. Nakazawa himself. They are brought to him "pre cut" and Mr. Nakazawa "assembles". In my opinion, sushi bar is where your personal request is carefully listened, your sushi is prepared by chef according to your request, you can eat sushi at your own pace, enjoy nice conversation with your partner and sometimes with sushi chef.
(2)
Doug B.
Quality Decent. Portions of fish disrespectfully small... Liquor obnoxiously tiny. What a disappointment for traveling from Miami to what is to be said "the greatest omakase" outside of japan. Service was more in a joking manner. Worst $400 ever spent.... Oh well
(2)
Erin A.
I was lucky enough to experience Sushi Nakazawa twice. The second time was even more memorable because we scored the seats right in front of the great Chef Nakazawa. Not only is he entertaining and friendly, he knows exactly what he is doing. You can tell all the skills he's gained from being the 11 year senior apprentice of Jiro Ono. His splendid omakase shows it! Every piece in the course was a work of art. He creates them in such a way that every bite brings out a different flavor of the fish. As crazy as this might sound, the famous tamago was one of my favorite pieces of the meal. You can see why he cried over it!
(5)
Andie S.
"Where should we go tonight? Oh this place looks good on Yelp..." yeah, we were that naive. The girl at the front desk couldn't hide her tell of contempt as she said the words "we're fully committed this evening." But the Foodie Gods were smiling on us and as we turned to leave, another hostess grabbed us and told us of a last minute cancellation at the bar. Here's the drill: they have set seating times (get there 15 minutes early) and it's only omikase (sorry, no California roll with fake crab and tempura shrimp...). Have the flight of sake to accompany your meal... but beware that you will be drunk if you order the 7 sake one. Our seats mates had been trying to get in since November. They ultimately forgave us our good luck (what's the opposite of schadenfreude?) and we simply had the best sushi EVER. I recommend the spicy tuna hand roll (just kidding! ) ps. Don't forget: come 15 minutes BEFORE your set time
It makes me sad that people think this is good sushi. The rice was oversalted, overwhelming the flavors of the delicate fish. The uni tasted as if it had been washed with ammonia. I came here after reading rave reviews, but was sorely disappointed. New York sushi still has a long way to go to catch up to sushi you can find in Asia.
(3)
Eunice C.
Simply the best omakase sushi experience. Must get the sake pairing. Our server was very knowledgeable on how each piece was prepared. I have had omakase at other fine sushi establishment. This one has a very modern New York twist that also embraces the tradition. I highly recommend this and I will try to get sushi bar seating next time!
(5)
Siyu Z.
Food: barely 4 stars given the price Everything else: -1 star There isn't much about the food that hasn't been said before. Yes, some of the pieces of sushi are perfection and happiness in a bite sized lump, but there were a few that were very meh. There was an decent progression of fish served, and never once did I think, hey this tasted like what I just had. However, instead of going for interesting in the direction of freeze dried soy sauce, I would have preferred a more interesting variety of (shell)fish. Some things were certainly more for show than for taste, such as the live shrimp and the extra white truffle shaving on top of the uni (I would pass on this). Now the everything else, all of which wouldn't matter much/at all at a less pricey restaurant. Upon being seated at the sushi bar we were told by a suited waiter that chef Nakazawa had to take an urgent phone call 20 minutes prior and may not return. This was probably true but it just felt like a flimsy excuse for the fact that we were deprived of an integral part of the experience and price tag. They also weren't particularly apologetic about this which I found rather unprofessional. Another downside to the sushi bar, other than the boiling shrimp pot fumes another reviewer mentioned, is the hectic dance the multiple chefs do at the counter since they also make the food for the dining room. The overall ambiance also didn't feel right, it's quite obvious that the restaurateur is not Japanese. It's definitely catered to the west village crowd whose sushi eating is the full extent of their gustatory adventures. I suppose since the whole premise of the restaurant is celebrite, it's only right that the place is more trendy and modern than authentic. They don't have fancy Japanese toilets and we were served green tea instead of hojicha after the meal, which would have been fine had it not been after 11pm. There is an obvious lack of thoughtfulness that is observable in other Japanese establishments. I won't be returning. Maybe I went on an off day, but there is just strictly better omakases to be had in the city.
(3)
Lisa W.
Many have written very detailed reviews of this place so I'll keep it short and simple. Extremely fresh, delicious and perfect sushi. The meal really started to build as the night went on and I was truly stuffed by the end. It was also the first time that I genuinely enjoyed sea urchin - so much so, in fact, that I ordered a second piece! Chef Nakazawa is very endearing and friendly although much of the staff seemed composed of pretentious white men who don't match the mood of the sushi chefs. One server in particular annoyed me in his attitude and demeanor (kind of dismissive, shoved my chair in so hard that my knees hit the table) but I won't let that detract from the wonderful experience.
(5)
Brandon W.
The sushi was amazing. The presentation was amazing. The pot of boiling shrimp isn't. If you are seated at the sushi bar, here is where NOT to sit: By the pot of boiling water. Why? Well, when the chef lifts the pot cover, a whip of shrimpy smelling steam will come oozing out, and if it happens you are taking a bite out of your sushi then, it will completely destroy the wonderful taste of the sushi. Unfortunately, after telling the hostess this issue, nothing was done nor was any discount given on my final bill. So if you want to have the best experience at this place, kindly ask them to re-seat you if you see a pot nearby.
(3)
Lana T.
OK so here's the downlow--is Sushi Nakazawa overrated? Yes. Was it the best sushi I've ever had? No. (To everyone claiming this is the best omakase ever, you gotta come out to the West Coast.) Does that mean it's bad or not worth it? Not at all. The fish is fresh and well flavored, the ambiance is chic, Chef Nakazawa is very personable and friendly, and you get a good amount of high quality fish for $150 pp. If you get the chance to come here, definitely take it. However, I think a large part of the hype really revolves around the infamous documentary. I found it comparable to other omakases of similar quality/price points, with some of the nigiri being OMG-best-I've-ever-had and most of it just being very good. Highlights from the omakase: -cherry salmon with yuzu salt: such delicate and complex flavors with the perfect wrench thrown in by the yuzu. One of the best and most unique pieces of salmon I've ever had. -bluefin tuna, chutoro, and otoro: Chef Nakazawa knows his tuna. Best tuna I have ever had. Amazing texture, perfect flavors. The otoro tastes like happiness. Nakazawa described it as "kobe beef of the sea" and, "it is butter." Can't argue there. -uni: I don't know if this is the BEST uni I've ever had (an honor I think I still reserve for Kabuto in Las Vegas) but it is very very good. It tastes very fresh, sweet and CLEAR, if that makes sense. -butterfish: I feel like this floated in my mouth rather than melted. I subbed the tiger prawn for this since generally I don't like shrimp unless it's ama ebi, and was slightly disappointed they didn't have it here (although I don't blame them for it!) They are quite flexible with food preferences unlike certain other establishments, and the sake pairing is only an additional $40. Service is excellent. Also, if you come here, just sit at the bar--it's only $25 more than the dining room and you get to be served by Nakazawa. Reservations are not terrible to get as long as you know exactly what day/time you want and are prepared to click right at 0:00:00. They also only accept parties of 2. I have never been to Sushi Yasuda or Masa but in comparison to places like Sushi of Gari, Nakazawa is a much better choice. Definitely worth trying if you're in the NYC area. The problem is this place is marketed as being a transcendent experience, which it is not, but I'm still very happy I came here and would probably come back again.
(4)
Arthur W.
Incredible sushi. A very japanese experience. Omakase with exceptions for food allergies. We did the premium sake pairing which really added another dimension to the experience. A few of the dishes were good - but the sake transformed it into something even better. It's not cheap at $80 but if you are going anyway... make it a special occasion. Wait staff was attentive and professional. There's a little bit of a secret service vibe. They all look like Underwood's guy in House of Cards. Would love to go back. Worth a trek. Worth the extremely difficult process of getting a reservation.
(5)
Danny S.
It's easy to call something amazing when you paid a quarter of a grand towards it but it's also hard to talk about issues you may have had because you paid a quarter of a grand towards it. I don't dole 4's and 5s out without good reason like many Yelp reviewers. Those are earned. Let me break down my rating for those of you who want to be absolutely sure before staying up until 12am to make a reservation. I write for you,THE PEOPLE. Not to get attention. I'm here to give you my take because this is a lot of money. Take it or leave it. SUSHI- 3 stars While it's important to note that Chef Nakazawa was an apprentice of Jiro's, it's also important to remember that he has his own perspective and vision on sushi. Sushi Nakazawa is its own entity and does not reflect Jiro's philosophy. The sushi is Nakazawa's Sushi. If you anticipate going to experience Jiro, sorry to disappoint. For Jiro, simplicity in the prep of the fish is extremely important as it defines the overall taste the patron receives. His sushi is served with only wasabi and soy sauce. For Nakazawa, there were garnishes and different "sticking agents" such as wasabi and mustard. Salt crystals, masago, even gimmicky peanut sauce. I appreciated the artistry, but just wanted the fish to stick out. Flavors seem to gear towards Westerners. Some were not special. Masago? Raw live shrimp? No special treatment, and it's a part of Omakase? Give them a little transformation at least.. The apprentice's cutting was eh.. There was a piece where my fish was clearly a lot thinner than others. Don't get me wrong, the level of taste and texture were a step above, but it didn't have that "MY GOD" factor I was hoping to feel. Also, Yelp may show you being able to pick your Sea Urchin but they have regressed in that area and now buy packaged uni. I expected the WHOLE menu to be spectacular. It just wasn't. 3 stars. OPTIONAL: SAKE PAIRING (BASIC) - 2 stars Not worth it. I could have done without. Basically you get 6 sakes divided between parts of the course with descriptions exaggerated by the server. Upon tasting, it really didn't do much to enhance anything. Clean my palette you might say? No, because that is what ginger is for. THE CHEF- 3.5 Stars Chef Nakazawa seemed to be in a rush as he stepped away fairly quickly after the Omakase was complete. During the meal, I didn't see special attention paid to each sushi. Sushi was prepared similar to an assembly line. One brush of soy sauce for all pieces, leaving the end piece with less than the beginning piece. Wasabi was overpowering, coating the fish's flavor. Before you use the "maybe it was to compliment the richness of the fish" excuse, when I say overpowering, I mean I almost had tears and the heat stayed with me awhile. His rush also led him to leave early, and declining to come back to take a few pictures with the patrons (they did tell us we could). Doesn't matter if it was 5pm or 9pm, there should be consistency in terms of the overall experience and show right? Chef Nakazawa did joke around at some points and posed for pictures while serving, cool. But when you take pictures, get his attention. Otherwise he is focused on his work and is not as showy and entertaining as the Yelp pictures may imply. Still, I respect him a lot. 3.5. SERVICE- 5 stars (doesn't count; I expect that with what I pay) This is the first time I have seen people go to the restrooms with an escort. When you sit, they tell you to hop on the barstool, and they push you in. Fancy. Still, I'm not surprised. Also it sucks when you wish for a slow pace to enjoy your meal but see a fast working pace instead because of the dining area.. PRICE- 2 stars $250 w/tip for 1 person with sake pairing. For that price, you should be blown away and experience what some call "foodgasm". I didn't. Paying around $15 for masago? 1/4 of live shrimp? Unevenly cut fish? 2 stars. SUMMARY: Saying what I feel. I went and had it. And I'm sorry but I believe Sushi Nakazawa is overrated. Overall, I was not "blown away" as some people might say in their glowing, yet unsupported reviews. Again, sushi was on another level, but not life changing. Only 5-6 of 21 pieces had impact on my taste buds (Horse mackerel, cuttlefish, fatty tuna, tomago, sea urchin, and eel). Impact meaning having never tasted such combination of taste and texture before. The sake pairing, just no.. Unfairly hyped because of the documentary. The sushi you get does not reflect the price you pay. Would I recommend this to a person who didn't see 'Jiro dreams of Sushi'? Only if I knew the price would be chump change to that person. To someone who's seen it? No because there'll be disappointment. Part of me feels he may be restricted. I don't know if he actually gets the final word on how sushi is made among other decisions. Anytime you have a partner in the business, sometimes the best decisions don't get made. If you are to eat there, dining table will do you just fine. 3 Stars.
After the huge hype and the impossible nature of getting a seat at the sushi bar, I finally scored a seat but the omakase turned out to be a bit disappointing. The pronounced, overly-vinegary rice serves as a stark contrast to top tier sushi places in NYC whose vinegar rice is an after thought or a nice complement to the fish. The crumbly rice also doesn't stick together very well like at the best sushi restaurants in NYC (ichimura, 15 east, yasuda, sushi azabu, sushi of gari, Kura, brooklyn fare, etc). I shouldn't expect the rice to fall apart when I pick up the sushi. The fish selection and cuts were also not at the top tier quality as some other sushi places that also charge ~$150 per omakase. Several blue tin tuna pieces made it in but there was no sign of oh toro that sushi lovers crave. A piece of cooked shrimp (why!!!!) made it in too - I was hoping for something more exotic. I love mantis shrimp and this made it in, but I keep thinking about how these delicious little creatures are so cheaply prevalent in China. Several pieces were over smoked and made it hard to believe we were eating fresh fish. One piece had that fish sinew, so it was hard to chew, and a few pieces were a bit too fishy for me. I've definitely had much better sushi in NYC but hopefully this place will get better over time. The best parts of the omakase were the tomago (truly outstanding for NYC and not something normally featured in omakase but makes sense considering Jiro the movie) and the lychee sorbet (superbly delightful and made to perfection). Overall, I felt like this Omakase should be closer to $75-$100 not $150. At this level I need oh toro and some more exotic fishies to eat.
(3)
Dan P.
Excellent Sushi. I dined here twice in 3 days (and that was only because there was a Sunday in there when he is closed). The first time was in the dining room. They bring you small plates of 2-3 pieces at a time. From memory we were served pieces such as chinook salmon, smoked king salmon, scallop, ebi (cooked shrimp), maguro (tuna), chutoro, otoro, aji (horse mackerel), mackerel, uni (Santa Barbara), ikura, surf clam, etc. All in all it was around 20 pieces. The sushi bar is almost the same except we also got amaebi (sweet shrimp) which Nakazawa-san prepared in front of us. He also made toro hand rolls in the end. There is seating for 10 and there are 3 seatings per night. Everyone is on the same schedule. At the end of your meal you have the option to add more pieces if you liked something or add some pieces that weren't served (e.g., uni from hokkaido). The random girl sitting next to me was also a great companion and by the end she whispered "Since I feel like we're close friends now..." The sake pairing at $40 is awesome. They had some great pours and it includes around 5 glasses. The last one is an unfiltered sake that was interesting. At the end you get yuzu sorbet which is also great. At the dining table you also get some pineapple. We didn't get pineapple at the bar. The bar costs a little more than the dining table ($150 instead of $120). Maybe just psychological but the sushi did taste a little better at the bar. I have sort of "known" Nakazawa-san for years since I saw him around a lot at Shiro's in Seattle (where he worked as a sous chef). He was happy to see me and we took a picture together. I am happy to see him doing well. His fellow chefs at Shiro's all asked me to say hi to him so I did.
(5)
Hilla I.
My husband and I wen there last night for the Omakase at the bar and it was everything we expected and more. The sushi was all delicious. Some highlights were the scallop, the uni with a shaving of white truffle, the eel, and the shrimp. There was also two kinds of salmon (chum and smoked), three kinds of tuna (blue fin, fatty, and can't remember the other one), two kinds of mackerel, tamago, and several other fish I have never had before. We also had the sake pairing, which was great and reasonably priced at $40. In addition to the great food, the service was great. Nakazawa's English is limited, but he was so friendly and would crack jokes (he called one of the fish Nemo). Overall, I highly recommend Sushi Nakazawa for a special occasion or just because. And getting a reservation at the bar is totally worth the wait!
(5)
Hyewon J.
I visited Sushi Nakazawa with my boyfriend last night for the sushi bar seating at 7:15pm. Upon entering, our coats were taken and we had to wait to be seated. Seats are assigned at the bar no matter how early or late you arrive which was disappointing. We were about 15 minutes early and initally sat down in the seats directly in the middle of the bar, but were told to move as we were "assigned" seats all the way on the end where we couldnt see a thing. The hostess couls sense my disappointment though so she later moved us back to the seats we wanted. If I were rating based on the food alone, I would give five stars. Everything was so fresh and it is definitely worth getting the bar seats to see Chef Nakazawa expertly prepare your sushi. My favorites from the 20 piece omakase were the scallops and fatty tuna. To be honest, the rice was slightly too vinegary for my taste and sometimes overpowered the fish but that is just my personal preference. The reason I give four stars instead of five is for the service. Yes, everyone was perfectly friendly to us but I was sitting near the area where the waitors gather to take the sushi from the bar to the tables. (While nakazawa prepares the sushi for the guests at the bar, other chefs around him prepare the same sushi for the dining room guests). While I was sitting there trying to savor the food and experience, the waiters bringing the food out to the table were incredibly distracting. They are the typical snobs wearing suits as if they work at an investment bank and are overly superficially nice to your face. As soon as two or more were standing around together, they would start giggling and talking shit about the customers! It was really unbelievable. As soon as they serve the food they would come back, rolling their eyes saying things like "ugh she said this was too spicy for her whatever" or "why is that table not done yet everyone else aroind them is finished". Particularly a woman with very short blonde hair (almost pixie cut). Anyways, chef nakazawa was so personable and he is a master at what he does. He asked if I wanted less rice towards the end since I was getting full and accomodated all requests. I hope they keep their focus on the food alone instead of trying to hire more snobby waiters whose ego got too inflated because they work at sushi nakazawa.
(4)
So Yoon A.
Amazing sushi. We were at sushi bar and mr. Nakazawa was serving for people who were on the sushi bar. We had omakase with special menu on that day. (it was truffle something..) On top of fresh fish, his little put-on adds flavor. So far, Nakazawa is the best sushi in NYC I've ever tried. Service was nice and mr.Nakazawa explained the name of the sushi with his tablet. I would certainly go back! One thing is about reservation. It's so hard to get the spot. Especially for sushi bar. But if you try hard, then you will get it eventually.
(5)
Melissa T.
This place is magical. Definitely sit at the bar if you come here. For the prices that you're going to pay for (amazing) sushi and the pain you're going to have to go through trying to snag a reservation, you'll also want to get the full show and some interaction with the chefs as well. Chef Nakazawa is absolutely hilarious and you can tell he loves what he does. At one point, he was preparing a fish that was sourced from Long Island, he turns to us, looks at me directly and says "it's a spoiled fish!" (I guess even after living in manhattan for the past 11 years my Long Island roots are pretty apparent...) Others have highlighted all of the great fish you'll get to try here so I won't go through each course in detail (and I'm sure it changes based on what's fresh/available) but I will say that everything was pretty freaking amazing. One thing to note: if you do the sake pairing with your meal, be aware that it is a LOT of sake. I mean, I'm not a lightweight by any means but I definitely ended up beyond the point of tipsy by the end of this meal. Those pours were gen-er-ous! I mean not that I'm complaining or anything....
(5)
Christopher K.
The oh so famous documentary. Yes, watch the documentary before you come here. The documentary helped set the setting and background of where Chef Nakazawa trained as an apprentice. It'll also help you start salivating whilst in your pajamas and put it on your ever so growing bucket list. The restaurant is located on Commerce Street, and is small yet accommodating for those who were unlucky and unable to make it to the queue at midnight 30 days prior to make a reservation at the Sushi Bar (tip: Online reservations are for the sushi bar and the queue opens up at midnight. Plan ahead of time to get your reservations in!). Although I didn't sit at the sushi bar, Chef Nakazawa and his team were very friendly and inviting upon entering the restaurant. The lady friend and I had the 21 piece omakase course that night, and while the food comes at a premium, it was well worth the wait. Each tasting plate had me asking for more and more, and at the end of the tasting you are asked if you want to add more pieces to your tasting. After ending the course, the Chef ended our tasting course with a Lychee Gelato that was refreshing and a great palate cleanser (unless you wanted to leave with a mouth of fishy breath. Either way I wouldn't have minded). People should understand that because it is a tasting menu (and people obviously have preferences), you won't always get what you enjoy. Even I had pieces that I wouldn't ever really order. But I tried to perceive this experience in a different light. Listen to the staff about what's on the plate and appreciate it for what it is, which to me, is really a work of art. One of the goals of a chef is to aim for consistency. I'm happy to say that my food was consistently gratifying and had me smiling with each plate that came my way. I definitely will be coming back again soon.
(5)
Rachel A.
I was so looking forward to this and so incredibly disappointed. We had a Sunday reservation at the bar. We were seated at the far end of the bar where the table waiters pick up their orders. We were mostly ignored the whole time as the table waiters chatted with the chefs. 0 for service. Now on to the food. I had just come back from Tokyo a few months before and this did not stand up to a $40 meal I had at the fish market. The food was plain and uninteresting. The sushi was good quality but please, so not worth the price. It was my boyfriend's birthday and it just did not feel special at all. No candle on the birthday cake. They asked if we wanted to order extras and ignored us when we said we didnt.....as if $150 each for dinner, excluding the bottle of sake we ordered, is not enough. No clue why it gets such good reviews.
(1)
Pedantic S.
Best. Sushi. Ever. Saw the documentary - Jiro Dreams of Sushi - a while ago. Then we heard about this restaurant so we were waiting for a special occasion - and available reservations - to try this out. - Reservations can be hard to get! So plan plan plan! - Try the sushi bar rather than the dining room if you are a couple/ small group - it is a fun experience and Nakazawa is often around - Fresh inventive sushi with daily special changes to the menu - The Sake pairing is an additional $40 and is really very well done
(5)
Jessica L.
My boyfriend and I decided to come here after finally landing a sushi bar reservation, and boy I'm glad we did. We arrived on a cold february night and were promptly greeted by the hostess. Before being seated, the hostess took our coats which surprised us. Chef Nakazawa is a master at his craft, he's also humorous- he jokes with the diners and makes sure everyone is comfortable. Now...on to the food- probably the best sushi I've ever had. I'm not exaggerating, it's that good. The omakase consisted of 20 mouth watering seafood and egg(the tamago was the last one) pieces which were carefully selected to provide the eater with an experience. I almost came to tears when eating the tuna and shrimp. At 200 around a person(including tax and tip) it can seem a bit pricey, but trust me...it's worth every penny. If you want divine sushi, come here. You won't be disappointed.
(5)
Christine P.
I just dined here tonight with my boyfriend. I booked the reservation a month ago and was so excited to book a table. The service here is magnificent. The sommelier/sake lady was very informative and kind. I enjoyed having all the dishes and sakes explained to me. The food was incredible, even the ginger was tasty. My favorites were the Salmon course, the Tuna course, the Guatemalan Shrimp and the Tamago, but everything was delicious and it was great to try fish and sake from different regions. The yuzu sorbet, fresh pineapple, and green tea were a great finale to this dinner. My boyfriend and I couldn't be happier with our dining experience at Sushi Nakazawa.
(5)
Jay K.
Talk about amazing life experiences! My girlfriend and I planned a trip to New York just to have a chance to experience the work of Chef Daisuke Nakazawa. You can imagine my excitement when i first heard about the opening of this restaurant (after having watched and thoroughly enjoyed the documentary "Jiro Dreams of Sushi"). Nakazawa takes reservations online and by phone 30 calendar days in advance - try, try and try again until you get through. Believe me, it will be worth the effort. This reservation was by far the hardest to obtain in my personal experience - a couple consecutive days of calling/being put on hold/waiting fifteen minutes only to be told there were no more seats available. The meal is a 20-course omakase of Chef Nakazawa. Each piece was absolutely fantastic. From the Akami to the Toro, the Kanpachi to the wild-caught Hamachi, the Sakura Masu to the Tiger Prawn (from Morocco), every single piece melts in your mouth screaming utter perfection. Each meal finishes with the Chef's signature Tamago (which by the way is absolutely amazing!) at which point you are free to order more for an additional cost. I opted for the $40 sake tasting/pairing - generous pours accompany every few courses, a good decision all-around. The interior of the restaurant is humble and simple, with a sushi bar (seating maybe ten?) in the anterior and dining room located further in. Pay the extra $20 to sit at the bar, trust me. After our meal, the chef personally greeted us and asked about the meal. We were stunned/honored to have a chance to speak with Daisuke-san face-to-face. We finished our meal with fresh-cut pineapple and yuzu sorbet (with blackberry). A perfect ending to a perfect meal.
(5)
Rich J.
Good sushi? Yes. Maybe a bit over-hyped? Yes. While very good not life-changing...although I did recently stay at a Holiday Inn. I will say that a few specific pieces from the omakase-only experience rated as the best-tasting pieces of sushi I have ever had. The uni was a highlight as was the sweet prawn and the anago. I ordered another of each of these pieces as they give you the option to order extra pieces at the end of the 20-piece sushi experience. The uni itself ala carte? that would be $15. So the initial 20 pieces for $120 dining room seating ($150 at the sushi counter) is a relative bargain at $6 a piece. And we aren't talking California rolls here...geoduck, different types of salmon, fish I didn't know existed. we opted for the $40 basic sake pairing as I am not a sake fan, but I did also get a good Japanese hefeweissen (my first time seeing that!) and I was already, I might mention, pretty drunk upon arrival, so I didn't take notes, pictures, or memorize all 20 pieces of fish that I got, but I had a damn good time.
(4)
Han C.
Had dinner at Nakazawa last night. Fully delicious meal. The omakase includes about 20 pieces of nigiri and featured the following: Alaskan salmon King salmon Scallop Geoduck Abalone Jack mackerel Baby shad White fish Fluke Baby cuttlefish Mantis shrimp Swordfish Skipjack Blue fin tuna Medium toro Full toro Octopus Salmon roe Tuna handroll Tamago The standouts definitely were the mantis shrimp, that are steamed just before serving - fat, sweet delicious bottomfeeding buggers, the scallop - smooth and succulent, and the skipjack infused with a beautiful smokiness. The sake pairing, about six tastings, is an additional $40 and wonderfully complemented the meal, with the exception of just one. I'm curious as to how the ambience of the restaurant will develop as time goes on - it's a bit stiff at the sushi bar, with Nakazawa and his assistant manning the sushi, and four or more suited men standing behind eaters. Attentive for sure, but also feels a little bit like someone just hired a hit. The jazz elevator music is also a peculiar choice. One thing of note, if it means anything to anyone, is that if you get stuck at the far end of the bar, by the pots and prep, most likely you will not be served by Nakazawa himself. We watched Nakazawa create nigiri for all other 8 patrons at the bar, but we received service from his assistant only. Slightly disappointing since we are such Jiro fans, and some of the wasabi applications on the initial pieces of salmon were off-balance under his hands - though our nasal passages were instantly cleared, so there's that. Great meal though. I am definitely dreaming of mantis nigiri ! (More pics on the blog)
(4)
Matthew V.
After reading some other reviews, I was uncertain if Sushi Nakazawa was going to meet expectations. Bottom line up front: The meal was absolutely outstanding. We had the omakase at the bar, with the "traditional" sake pairing. You should do the same (should you be able to get a reservation). Stipulation on a Saturday is that principal Chef Daisuke Nakazawa isn't behind the bar, but to be honest the #2 and his team were outstanding. Everything was prepared perfectly, and was well explained. The sake was well paired. Bar chairs were comfortable, and my wife got a kick out of the push-up / pull-out ride when she needed to get up. Minor dings (very minor) as follows: 1) They book the seatings very closely (5 PM, 7:15 PM, and 9 PM). You need to get there at least 20 minutes early if you want to sit center on the bar (only 4 of the ten seats are in optimal viewing position), and there's no where to queue. You just kind of gaggle behind the bar, politely grilling the stragglers from the previous seating. A couch somewhere would go a long way. 2) One restroom, many people. The upside is that, if you're friendly, your able to socialize with others lucky enough to be in the same position you are. Actual bottom line... We will be going back. It was worth every cent of the ~$500.
(5)
Kitty W.
The fish is incredibly fresh, and the omakase is greatly executed, but it's definitely not the best I've ever had. For this price point, I would pick visiting Ichimura at Brushstroke again over Sushi Nakazawa anyday. But, ok, if you're a sushi/omakase snob like I am, then yes, you should try Sushi Nakazawa at least one time, and ONLY at the bar. This sounds hella harsh, but all the people that have dined in the dining room, and not the sushi bar itself should not even begin their story about visiting Sushi Nakazawa. You guys are visiting this place because of Nakazawa, so to truly enjoy the experience, you better at least have the man touch your nigiri. Chef Nakazawa does *NOT*, I repeat, does *NOT* make food for the people in the dining room. He himself even verified that by telling our group that he makes 600 pieces of sushi per day (That is 200 pieces per seating, and 3 seatings per night. And yes, he doesn't cut the fish himself, he just assembles it.). ... And any omakase should honestly be eaten in front of the chef. But ok, maybe that's just the snob in me. Ok, back to the place itself, and why I was debating between 3 or 4 stars. The atmosphere is horrible. As people might see from previous reviews, there is no ambiance, and the servers look dead serious. According to my sis, they look like people from Men in Black, but definitely not as cool as those from Men in Black. I'm sure the staff here is trained for fine dining, but having people hover around me, and shooting daggers into my food isn't the way to go; especially for a Japanese restaurant, when the Japanese are known for being respectful, yet also friendly and welcoming at the same time. It honestly ruined my mood upon entry when I saw how stern and wooden everyone looked - especially the taller gentleman behind the sushi counter passing on orders, and the mean looking asian woman with long sleek black hair and blunt bangs - these two really need to at least.. smirk. The service definitely was "good", but not something I liked. It was just top notch service I did not enjoy. If not for Nakazawa's fun personality, my 2 hour omakase dinner would've been a living hell. I was wow-ed by some parts of the omakase (especially the geoduck!), but was disappointed when Chef Nakazawa handed me a below average looking piece of Uni Nigiri. The presentation was not passable by any means, but I did not complain. In addition, my sister excused herself to use the restroom, and arrived back to her seat with her tuna handroll sitting on her plate. Any real sushi chef would know that a hand roll should be served hand-to-hand to ensure it's freshness by having it consumed asap, but Nakazawa chose to leave it sitting on her plate. I know it's a timed omakase, but I think he could've still waited for her to arrive back to her seat to then make the hand roll. All in all, she had a soggy hand roll that she did not enjoy. NOTE: If you are a Platinum/Black Amex card holder, use Amex Concierge to help you reserve a seating at the bar so you don't have to fight with the mass at midnight to try to reserve a seat. That saved us trouble. So.. Would I come back? Definitely not. It definitely impressed me at some points, but for a place that had me waiting for a month for my reservation, it also failed to impress. It was worth the experience though.
(3)
Jackie M.
I made reservation about 3 weeks ahead and scored a table in the dining room area. Only even number reservation is allowed in the bar counter ($150). For $120 with 20 nigiri and dessert is a bargain, especially omakase (hopefully) prepared by Chef Nakazawa (apprentice of the famous Jiro) By the way, he is only there Mon to Fri. The server suggested that we use our hand to eat. It's also suggested to eat from the right to the left. The right being the most bland vs the left has more seasoned and flavorful. Each plate is presented with 2 to 3 pieces at a time. The portion of the rice and fish was well-balanced. Fish was fresh, but i wouldn't say it was darn amazing. Maybe i was expecting more? Overall, i thought nigiri was fresh and good, but not mouthwatering awesomeness. I enjoyed the nigiri that was served on the left side, which was more seasoned. Few of the favorite - uni, seared hamachi, and tamago. Overall, it was a great experience and service was great. The waiter explained each nigiri. However, i wish they would include a menu. I might have a better time if I had sat in the bar counter. I've had some amazing nigiri in Tsujiku fish market that left me wanting more. Til this day, i still daydream about how great it was. Sadly, i did not have this mouthwatering craving for more from nakazawa's nigiri.
(4)
Alexandra W.
Amazing. Worth every dollar. We sat at the sushi bar. And I don't think I would go if not at sushi bar because the best part is watching Chef Nakazawa prepare each piece of sushi for you (together with his team) and place it in front of you. He took the time to explain each piece and is super personable and funny. He did not hesitate to answer questions from his customers, and when asked told us his fav American food is cheeseburgers! The food was amazing and the service flawless. Definitely do sake pairing. It was a lot of quality sake at a great price and really augmented the experience of the meal. Our waitress (blonde) took time to explain each sake pairing and the how the flavors of the sake paired with type of nigiri served. Would definitely go back. FYI made res at 12am on dot 30 days prior and somehow scored 7:15 time!
(5)
Stephanie M.
What a memorable tasty omakase sushi dinner! We arrived a bit before our reservation time and they gladly seated us. The omakase was brought out in mostly pairs of two. Each individual piece had its own unique and delicious flavour unlike the sushi we eat anywhere else that all just tastes the same. We really savored the unique and different tastes! Our favourites or stand out pieces were the cuttlefish, shrimp (very sweet), Uni, fatty tuna (melts in your mouth), crab and the famous egg. I thought we wouldn't be full but we were. To end the night we had a refreshing and delicious lychee gelato that we've never had anything like before! Not even Italy. Pricing is $120 per person. Additional a la carte pieces were a bit pricy. Restaurant can get loud if a loud party is also seated in the small dining room.
(5)
Allen D.
Great selection and staff was the best. Sushi served in perfect temp and fresh. Paring with sake was perfect. Great info from wait staff.
(5)
Cissy Z.
I cannot say anything about Nakazawa that hasn't already been said, except affirm that it was one of the best sushi dinners both my partner and I have ever tasted. Yes, it is expensive, but it is also a once in a lifetime experience. Sushi Nakazawa is about as close as you can get to the freshness of the Tsukiji fish market without flying to Tokyo. Some Tips and Tricks: - Reservations are a MUST. Instead of trying (and failing) to make the reservation at midnight 30 days prior, I had more luck booking after the fact with this neat site that lets you know when a table opens up: alerts.opentable.com - Pass on the table service, and only dine if you can get a reservation at the bar. Chef Nakazawa only serves the sushi bar, and if you're paying that much money, why not go for the complete experience? - Unlike traditional omakase dinners, only sushi is served. - $300 per person buys you 20 pieces of sushi and ice cream for dessert. The sake offerings are quite robust with two levels of pairings (comes out to be about 6 glasses of alcohol). - Where you are seated at the bar is on a first come first serve basis. If you go early, you can ask the hostess to place you in the best spot-- right in front of where Chef Nakazawa does most of his sushi making magic. Make note, you will be crammed in a narrow entrance way in front of the door as you wait for your seating. - For the time agnostic: the earliest seating (5:45pm) is the best as you can pick the uni that Chef Nakazawa will then slice open and serve you. The latest seating (9:30pm) is the worst as the Chef will be winding down and not ask if you want additional pieces. Enjoy!
(5)
Kathy B.
I have been eating sushi and sashimi since 1976. And I live in NYC. Have traveled to Japan etc. love food. This was the worst sushi dinner I have ever had. A joke. Salt, cookie cutter, silly. More waiters in suits with nothing to do. We have drunk the koolaid. Sad. There are numerous wonderful places less and more expensive. This is just plain awful.
(1)
Margaret N.
Just went there Friday night with my girlfriends for a belated birthday celebration. I have to say the Omakase tasting menu was superb & on point !! Everything was so delicious and yummy !! it was completely worth the wait. No words can describe teh taste of every bite of each fish with its sauce & toppings ... there were no words ... left speechless .... And for dessert -- the lychee gelato was to die for !! We wanted more .... A definite MUST go to place !!!
(5)
David K.
If you can get a reservation here, you will experience nirvana, food heaven, art, poetry the form of flavors and smells. This is a place to experience sushi at the highest levels available outside of Japan. It's not too expensive (comparatively) about $120 per person. However, you will never experience better dining experience in New York or elsewhere in the country.
(5)
Priscilla T.
Yeah, yeah, I'm getting on the train. The Nakazawa fan wagon, flag waving train... but here's why. For $150 bucks, you won't have more fun, more visual enjoyment watching a master craft his art, more subtly pleasing service, and more belly-full deliciousness than here. It's really nice to go to a sushi place that exudes serious craft but casual warmth (without having to blast hip hop to tell you it's so... *cough cough Neta cough*). My one critique however: those chairs. Why in god's name did you choose those chairs, Nakazawa-san? You maneuver yourself into the black, leather beast only to realize you are 3 feet from the bar and then you sit there awkwardly trying to scoot yourself and the 100 lb chair-stool forward with your forearms and tip toes, and then suddenly a server swoops in and then pushes you forward and all you can hear is metal scraping wood beneath you. Awkward. But I still love you.
(5)
John O.
Was not impressed with the experience here. Sushi was of good quality but not excellent. Compared with the top places in Tokyo, this isn't close. Further, there are several better sushi places in NYC. Seats at the bar are very awkward. The sake pairing sounds like a good bargain but they are serving you substandard quality sake. The wine list is terrible. I don't get the hype here. So the guy was in the background of the Jiro movie, that doesn't mean a thing. The money behind this place runs Italian red sauce joints in the Bronx. For the price tag, it should deliver excellence and it didn't.
(3)
Daniel G.
Maybe my expectations were too high but this was rather disappointing. Out of 20 pieces I thought maybe 5 were really good. The rest was ranging from ok to eh. Service was nice but a little stuffy. I will definitely not be returning here as there are too many other better sushi options out there.
(2)
Ernie C.
Celebrated my birthday at Sushi Nakazawa. Truly some of the best sushi we've had in the city - I liked it better than Gari, Yasuda, etc. Definitely book seats at the bar and do a sake pairing. It was the first pairing that I felt was worth the money. Highlights of the 21 piece omakase included the live scallop, the tuna trio, and smoked sockeye salmon. If you've ever wished you were eating at Jiro's, Sushi Nakazawa will fulfill your wishes
(5)
Lisa N.
Hands down, best sushi restaurant I've ever had the honor of going to. Service is top notch and the wine/sake selection is tremendous. I was lucky enough to score seats at the bar right in front of the awesome, Chef Daisuke. He is super friendly, funny, and skilled in the art of sushi. When you watch him, he does the same thing for every piece that he makes... it's very cool! Every piece of the 21-course omakase ($150/person) was delicious. I did not dislike any of them. My absolute favorite was the scallop, followed by the toro, uni, and raw shrimp. And of course the egg, which he took tons of time to master on "Jiro Dreams of Sushi" was an amazing end to the best sushi meal of my life. I would come back in a heartbeat!
(5)
Diane D.
This place lives up to somewhat of its expectations but ive actually had better imported sushi from yasuda sushi restaurant. Maybe its just the hype here because he is Jiro's apprentice but the sushi is actually not made by the apprentice specifically- esp we sat in a table towards the back of the restaurant we had no clue which chef prepared our sushi but i dont believe it was the top chef himself. I had the omakase and my favorite pieces were the uni, scallop and shrimp that stood out, the rest was mediocre. In comparison of the price and the pieces of sushi you get here, this place is cheaper than yasuda but at yasuda, every piece of sushi was like heaven and it just melts in your mouth (totally worth paying more) and you get to chose each piece of the sushi from the menu (not your typical omakase run down where everyone gets the same old thing). This place in general was a dissappointment for me. The tamago which everyone on yelp raved about didnt blow me away, it just tasted like fluffy steamed egg with a bit of sweetness. Nothing special........... The waiter we had was attentive, however he was a bit too quite in dropping off the sushi each time, I wanted him to describe the sushi more and where its from and have a little conversation but he seems very rushed and uneasy so it was weird. ALso, the other staffs were a little too attentive in that it made us feel ackward like they were watching our every move to see when we finish and to give us our next dish but them staring and checking up on us was way too frequent and was too much to the point that it was annoying! All in all- i got to see the apprentice on our way out, i forgot to take a pic with him as he seem very busy behind the bar/kitchen area ( i think he only serves a few people in the bar area which cost more than siting at the table) . The place actually wasnt really packed, i wonder why their reservations was so hard to get because there were many empty tables.
(3)
A G.
Completely perfect and outstanding in every way. The service was excellent. The sushi was to die for. The rice was excellent. The atmosphere was excellent. The sake tasting was excellent. Frankly a good value when compared to other high end omakase experiences in NYC. Well worth it. Only complaint is that many of the reservations are purchased for resale by people with nothing better to do than sit by the computer very late at night and snag open table spots 30 days in advance in order to resell them in three weeks. Surely you could take phone reservations, no?
(5)
Tara W.
I am so torn between like 2 and 4 stars. This place is super hyped and would probably be good if it was just on its own but not really worth the hype. I hate to say this because Nakazawa was so sweet and personable, you want to root for him!! But don't kill yourself trying to get a reservation. This spot was on my radar after the Jiro Dreams of Sushi documentary and again with the NYT review. After many late nights of obsessive reservation stalking we were able to snag a coveted spot at the sushi bar. Of course it was in the middle of the week, and during a huge snowstorm. With the cancellation policy of charging for no-shows of course we still went. The interior is very shi-shi unlike your usual simple sushi bar. Lots of stark black white, shiny and sleek. The staff is all male models in suits so I felt underdressed in jeans and boots. We were first to arrive for our seating so naturally we asked the charming host what seat was the best. He recommended on the short side of the bar, just left of the corner, which offers a birds eye view of everything. Don't worry about sitting in front of Nakazawa as he mingles and interacts with everyone. As our group slowly filled in, we were served in cascading order. We opted for a bottle of cold sake at the recommendation of the waiter, while the couple next to us got the pairing it was a bit too ambitious for us for a weeknight and driving home. The sake was served in wine glasses, which was a nice touch, but once the waiter poured our neighbors sake into ours- ouch. He offered us another glass but I was surprised by the gaffe. I'm sure you're all bored by now so let me move on to the sushi!! It was very creative in terms of subtle nuances in flavor added to very boutique fish you don't see on the menu. I appreciated that, however some pieces fell flat in execution. The smoked in hay pieces, of which there were a few, tasted like Girl Scout camp. We weren't warned in advance for one piece and it wasn't pleasantly surprising. I have a thing against shrimp sushi as I usually see it to be a cheap filler course; I'm sure the shrimp here is excellent but two courses of it was a bit much for me. And while I like to know the provenance of my ingredients as much as the next guy, some people took it a little too seriously and I thought I was on the "Is the chicken local?" Portlandia episode. After a meal that didn't live up to the hype the steep bill was a bit of a punch in the stomach. We've dropped a couple G's on meals before, so don't think I am a cheapass, but overall I was very underwhelmed.
(3)
Meagan C.
This place is my favorite sushi spot in all of NY. It's quite expensive, but totally worth every penny. I went when they first opened and got a reservation for their dining room. Our server was very knowledgable and attentive. Impeccable service. If you want a shot at the sushi bar, you must book exactly one month in advance online at there website. Try to sit at the bar if you can and on a weekday because that is when Chef Nakazawa will be there. Definitely order the sake pairing with your omakase.
(5)
Janet W.
I went in with high expectations and felt completely satisfied at the end. 4-4.5 stars for the fish; the overall experience brings me up to the full 5. Two of us had 5 p.m. reservations at the sushi bar and quite enjoyed being able to see the prep in action (though I found myself not being able to match what the chefs were prepping to what we actually ate). The precision, the care, the way they cut the scallops! That helped make for a great experience, and I'm not sure if I would have appreciated the dining room as much. Hearing Chef Nakazawa proclaim, "It's up!" and place the next course in front of you is quite a thing. He's friendly and personable. At one point, we were unsure what the fish was and he called over one of the suits to provide a translation. Overall, the service is polite and attentive. Some of them could look a little happier though. Admittedly, the first 7 pieces were good-but-not-blow-your-mind-fantastic (was hoping for an amazing scallop), but somehow with the two-way mackerel (horse mackerel w/ ginger and pickled mackerel with mustard) we were suddenly in business. There is obviously real quality and thoughtfulness in the fish you are presented with and how it is placed before you. They seem to enjoy chili accompaniments and their blowtorch. The smoky char afforded to the different pieces was rather nice. Extra props to the bluefin tuna, uni and my beloved aji. The egg custard was definitely more custard-like and less egg-y than what I am accustomed to having. I liked the yuzu sorbet at the end. It has a nice, potent but clean, citrus flavor. Twenty pieces of fish total not including the egg or dessert. Truly a delight to go here but at $150 per person, I will have to keep it to special occasions only.
(5)
Danielle L.
My go-to sushi spot in my neighborhood. Everything is fresh, and when it comes to sushi I dont like to risk it.
(5)
Kristine B.
2 sushi snobs I went with proclaimed this - the best sushi in America! It's probably the best sushi I've ever had, but I've never been to Japan and would need to try a few more places before proclaiming the best sushi in America title. We sat at a table (not the sushi bar) and it's $120 for omakase - 20 pieces. I can't remember all the pieces, but they were all extremely delicious - even sushi I don't normally like because it's too fishy tasting or I don't like the texture were all still very delicious here. I would definitely return and also, the sake options are fantastic!
(5)
Alex Z.
NOTE: I DID NOT HAVE A HIGH EXPECTATION FOR NAKAZAWA WHEN I'VE MADE A RESERVATION. DID NOT WANT TO SET MYSELF HIGH AND FALL FLAT ON MY FACE. GOOD THING I DIDNT. Many if not all patrons who have made reservations here have seen the documentary hence why its extremely hard to get a reservation here. Booked every single night since they've open and there is a good reason why... This will be an intensive break down of the restaurant. The design of the restaurant is perfect in the sense of capturing New Yorkers walking by glimpsing into Nakazawa. From the outside, all you can see are sushi chefs serving sushi to their happily delighted customers and from the look on their face with each sushi hitting their palate, you want to be in their spot and believe me, you do! The moment you walked into the restaurant, you smell this aromatic seafood stock, at first you would not know what it is but you know you want to bathe in it. The sushi bar seats 10 people with a white counter top and black leather chair. There is a rectangular black piece of stone (granite, marble, not sure) for each customer where the chef places the sushi. The LED lights above beams parallel to the black granite plate, giving the spot light to each sushi piece it deserves like an artist on stage being adored by fans. It also serves as a perfect lighting for the many Asian-foodie-amateur- photographers taking every picture of each fish before consuming it. Sushi chef Nakazawa stands in the middle of the bar, 3 other chefs on his right and left prepping him the fish so he can make the sushi and serve the 10 customers. The amount of staff per customer is highly noted and appreciated, their attention to detail is on point. (Fuck, may I add that they are so staffed up in there and their attention to detail and hospitality is comparable to if the British prime minister was eating in there with his secret service team looking for suspicious activity.) So we are all assuming they want to get a Michelin star, its expected from them. Also, many of the staffs came from One Five Hospitality group, which own numerous restaurants including my fav 15 East. Now on to the sushi... 20 pieces of the most fresh sushi i've ever tasted. Since its booked every night, you can pretty much guarantee the fish is good. Notably what really set this place apart from other high end joints are... 1)Rice. Their rice is so damn fucking good. You can taste every single grain of rice and the ratio of sugar/vinegar/salt is perfect. The rice is intact when Nakazawa puts it down on your plate but disintegrate in your mouth slowly like breaking into a perfect poached egg when the yolk oozes out just so majestically. 2)Seaweed. Not many people pay much attention to the seaweed and neither did I until NAKAZAWA. Not sure if they toast their seaweed like we saw in Jiro, but the flavor is just amazing and combining it with their rice and fish, just fucking jizz in my mouth already and call it a day. 3) Fish... 20 pieces of sushi may seem a lot but their portion size is just right. Them fuckers know 20 pieces may seem a lot to customers at first but at the end of it, you want more. Its like they know when they construct every piece, the quantity is just right and enough to get you satisfy but not stuffed. There is a couple of pieces that really stands out to me. One of them being a smoked salmon? If you have dined there, you know what im talking about. Another was the uni with a $20 supplement, it was good to try but for $20 i think i will pass next time. Their 7 day cured mackerel was just OUTSTANDING. I think this may be my favorite piece. Its not too strong and overwhelming (Charles look out for this piece and the smoked salmon as well.) Their cooked shrimp is made on the spot and cook in their seafood stock that you smelled when you walked in. Most restaurant already have them precooked already and only in hot water. The last piece is his famous egg. It was good but nothing really to rave about for me. What dissatisfied me is that they dont have a kitchen and with that said, all the shrimp heads goes to the garbage. FUCK, I WOULD LOVE TO GET SOME HEAD, then again who doesnt? Gave them 4/5 stars because the bathroom door lock is horrible. You have to turn the lock hard counterclockwise in other to lock it. I found out the hard way when i was talking a mini shit during the middle of the meal and another customer almost walked in on me. Good thing my arms are long and was able to push the door close. BUT OVERALL, IT IS THE BEST RICE(10/10) I'VE EVER EAT. I thought 15 East was good, but damn Nakazawa was a tad better.
(4)
I L.
It wouldn't be unreasonable to say that Sushi Nakazawa is the best sushi in the Western Hemisphere. Spectacular. Magnificent. Exemplary. There are not enough superlatives to describe the sushi experience at Sushi Nakazawa. We have been here twice already, and it is fair to say that it blows away Sushi of Gari, Ushiwakamaru, 15 East, Sushi Yasuda, Tanoshi and Neta (we have been to all of these). Daisuke Nakazawa is a true master of his craft, and he's super friendly, to boot! The sake pairing isn't bad either, but if you're not looking to drink, you can enjoy the omakase totally sober and it's just as good. It's hard to get reservations. Just keep trying on OpenTable. Your best bet is to check daily and swoop on cancellations. Trust me ladies and gentlemen: it's worth it. Just know that we're also fighting you for those open spots.
(5)
Scrumphsus B.
My first meal of 2014 was at Sushi Nakazawa, a restaurant that I couldn't get a reservation for in 2013. The early buzz was due in part to the fact that its head chef was Daisuke Nakazawa, the hard-working apprentice seeking perfection in the documentary, Jiro Dreams of Sushi. In the film, he made over 200 tamagoyaki before getting a nod of approval by Jiro. That tireless commitment to exacting standards would translate well when Nakazawa made his American debut in 2011 at Shiro's, a restaurant owned by a fellow Jiro apprentice. My friend Kevin recounted a positive experience and said that a flight to Seattle was warranted just to try the omakase. Fast forward to late 2012 when Nakazawa established his own operation in New York City - the ultimate litmus test for success. Again, I heard gushing reviews from Rob and Jess about the quality of the omakase and the jovial nature of the chef. They highly recommended that I go see for myself. After multiple tries at securing a reservation online and finding that every single time slot was taken, I gave up after a few months. With the recent 4 star New York Times review by Pete Wells, my 0.1% chance shriveled to 0.01%. I had accepted the fact that I would never get a table there. So imagine my delight when my girlfriend secured a surprise reservation for two coveted seats at the sushi bar after putting her name in the queue a month earlier. As we were getting amped about our dinner, Anna's phone rang. The hostess dropped a bomb: the reservation website, SeatMe, had a glitch and double-booked us for seats at the counter that were no longer unavailable. This meant that we would be tucked away in the main dining room, light years away from watching Nakazawa thrive in his element. The only silver lining was the lower price we'd pay: a 20-piece omakase for $120/pp for a seat in the dining room vs $150/pp for sushi counter seats. Still in a daze, we barely heard her last words, "did you still want the table or did you want to cancel?" as we dashed out the door. The weather was brutally cold on Jan 6th as we ran down 7th ave. The wind was relentless and whipped our faces until tears streamed down our numb cheeks. Just when we couldn't stomach any more agony, the door appeared. Moving quickly inside, we were warmly greeted by the smiling hostess and the toasty air that thawed our frozen ears. After taking our coats, the hostess ruefully apologized again and offered a significant upgrade: Table 20, usually reserved for industry professionals and VIP's, which was located just an arm's length away from the sushi counter. As we settled into the plushy black leather swivel chairs, I took stock of the surroundings. This was not your traditional sushi restaurant. Servers in tailored black suits with perfectly knotted ties maneuvered the dining room like a choregraphed group of ballet dancers. (For rest of the entry, please visit scrumphsus.com/blog/2014… )
(5)
A W.
I'm going to make this quick-- eating at the counter in front of Nakazawa himself- was one of the most incredible food experiences of my life. If you live in NYC and never make it here chalk it up as a foodie tragedy. INCREDIBLE SUSHI/SERVICE WITH ZERO PRETENSION- what more could you ask for?
(5)
Lane S.
This place is disastrous. Everything was either average or awful except for uni, tuna toro and the lychee ice cream. Masa is just waaaaaaay better than this place. This place is a joke, period.
(1)
Jay O.
Tomoe ($$) Tanoshi ($$) Kotobuki (being replaced by Saki; $$/$$$) Blue Ribbon ($$) Sugiyama ($$$$) Sasabune ($$$) Neta ($$$$$) Masa ($$$$$$) A simple list of sushi restaurants in Manhattan where you will have a much better dinner. The sushi at Nakazawa is unimpressive though I have no doubt the quality is very high. The sushi is treated and served in a very impressive way, by very knowledgable waiters, in a very glossy space. Chef Nakazawa is a wonderful, masterfully skilled sushi chef and if the restaurant that bares his name hacked off the back dining room (eliminating the table seating) leaving simply counter seating, and the lights were to dim a bit, this could be a wonderful restaurant. For now, it is a large, shiny room with costumed waiters, serving overpaying customers who have been duped by a good Times review and have likely waited weeks to get in. I wish nothing but success for chef Nakazawa and his restaurant and, in an industry and a city where it can often be hard to make good money, I hope that he is rewarded well along with his partner Alessandro Borgognone.
(2)
Richard L.
My rating is for the bar seating omakase. Overall Experience: 8/10 20 piece course meal served by the one and only Nakazawa - apprentice of the famed Jiro from Jiro Dreams of Sushi. The whole experience felt as if you're sampling the art that Nakazawa is creating in front of you. Each piece of sushi seems to be carefully crafted with a unique sauce designed to complement the rice and fish. To describe the food in further detail may take away from your experience should you decide to visit the restaurant so I'll leave those details out. Service is attentive with waiters and waitresses behind always ready to assist you when you look around. Chef Nakazawa speaks minimal English but manages to take the show away with his comical expressions and jokes. Food: 7/10 20 different sushi served - quality and creativity seem to vary between pieces. I liked the scallop and egg (who doesn't like the egg? it's his signature.) but I thought the smoked salmon was kind of lackluster. PS - You should always opt for the bar seating - table seating sushi are prepared by his apprentices.
(4)
Jacqueline P.
Omakase with 20 pieces of sushi. Did not want it to ever end. The most memorable was the oh so sweet scallops and the uni with truffle salt. Attentive and friendly service. It was an overall amazing omakase experience. Hopefully I can get a seat at the bar in the future.
(5)
Salvador A.
Horrible service. Sake sommelier had the worst attitude ever. The tasting menu was ridiculously insufficient. The staff was incomprehensible and they brought out two pieces of sushi with wasabi after having emphasized several times that two of us are allergic. The quote of the night was: "never bring me here again!" It's priced only slightly below Masa but is miles behind! If you're in the mood for first class Japanese just go for the real deal at Masa or even Morimoto or Soto.
(2)
Chris S.
Best sushi I've had. The omikase displayed how broad and nuanced "fish over rice" can actually be. The meal started with a piece of salmon sushi and a piece of hay-smoked sea trout. This combination of a silky smooth, melt-in-your mouth sushi and a slightly more bodied, lightly smoked but similar fish set the pattern that the rest of the meal would follow: clever side-by-side comparisons that made me appreciate the art of great sushi.
(5)
Richard C.
Let me preface this by saying that I went twice in a month, and definitely recommend sitting at the bar and trying to get an earlier (5 PM or 7 PM) time. The 9:30 seating is late, and for some reason wasn't quite as impressive as the earlier one. (They also don't ask if you want extra pieces). This being said, a lot of their more oily pieces were simply phenomenal (Sardine, Mackerel, etc.) Their golden eye snapper was also extremely delicious. All of the pieces that Nakazawa hand serves you at the bar are very traditional, and he follows a similar progression of pieces like his master Jiro. For the most part, he serves complimentary pieces in sequence, such as two pieces of salmon, then two pieces of a bivalve, then two pieces of different mackerel, etc. He does tend to put a bit more citrus flavor (lemon/yuzu) than I generally care for on my fish, which although does somewhat enhance the flavor, means that when you eat the fish you should let the juice first dissolve a bit and chew slowly to make sure you get the flavor underneath the coating to register. If you want the chef to start making smaller portions of rice, he can do that too. While he doesn't make the fish pieces any smaller, (they're cut by his sous chef), you may notice that your Uni/Ikura pieces seem smaller as they're lying on a bed of rice. Unfortunately this comes near the end so for those of you with small stomachs but love the two, you might want to just grin and bear it. His tamago (although not made by himself) definitely lives up to the hype, and is full of more flavor than I would have expected from a simple egg cake. All in all, while pricey, I think it's definitely worth going if not only for the sushi, but for Nakazawa's hilarious personality and variety of unique Japanese fishes that he serves you. Be prepared to spend a few weeks trying to secure that reservation at 12 AM though.
(5)
Caroline L.
Great for a special celebration AMBIENCE: The bar has comfy chairs that don't fatigue your butt from sitting in them. You get to watch Nakazawa and his apprentices prepare your sushi. SUSHI: Exceptionally Fresh - he touched the scallop and it moved. I saw live shrimps beheaded in front of me which were in my food. Every bite made me want to close my eyes and chew exceptionally slowly, savoring every moment. I enjoyed the unique sauces he used to flavor the sushi. Blowfish - Nakazawa is the only chef I'd trust with preparing my Blowfish. But it wasn't amazing. Maybe I just don't like Blowfish. SERVICE: Very attentive. PRICE: Very expensive. But cheaper than a flight to Tokyo. TIP: Sit at the Bar Monday through Friday. Nakazawa is not there the other days of the week. There is no waiting area if you arrive early. There is only one bathroom in the restaurant. But it's clean.
(5)
Lauren K.
Would give the sushi bar a 5 star review but everything from service to the dishes presented go downhill when in the dining room. Definitely only worth the money when you are at the bar with the main chef present. Services goes downhill drastically comparatively from sushi bar to main dining room.
(3)
Josh F.
The service was impeccable, with waiters who have a strong command of the dishes. A little more storytelling would be nice, but we asked a lot of questions and got answers to nearly all of them. The premium sake pairings were all excellent, but it would also be nice to have a greater sense of why certain dishes were paired with certain sakes. The meal had a bit less of the feel of a journey than I'd expected. There were too many pieces to remember them all, though I can now confidently say - The Unii was the best I've ever had, so I'm now certain that I just don't like it - The fatty tuna (all the tuna) was amazing - LOVED the scallop - The smokiness of the salmon chinook was awesome - You won't believe the tamago. It's tastes like...pound cake. It's a feat of magic. OK, for all this, if I rated on a price curve I'd probably take some stars away. This place definitely delivers a lot of excellence, but a good amount is also forgettable. It might be a function, in part, of my immature palate, but I would definitely argue that if you have a decent idea of your way around a sushi menu, you could do a "best of" version of Nakazawa at Yasuda or 15 East and avoid some of less exciting fish, but tastes vary. I'd come back if I could order a la carte, but I doubt I'll do the tasting again.
(4)
Keith G.
Great Experience! Was brought to Sushi Nakazawa as a Bday present from a good friend. Luckily we got a reservation at the sushi bar. I noticed that at the bar, it was mainly parties of two--so keep that in mind when making your reservation. The experience was both comical and informative. Chef Nakazawa would take out his phone before each course and would show the bar what type of fish we would be eating next. His sous chefs each had a duty and everything was executed like clockwork. My fave was the tuna three ways. Only one minor complaint. If you can, avoid the corner seats on the left of the bar. One of the sous chefs keeps a boiling pot of water which he uses to cook the fresh shrimp. Everytime he lifted the lid, fishy vapors would kind of blow my way so when I was eating the sushi, I could smell the fish vapors too. I had to sit back a little bit to avoid. A minor inconvenience, but something to note.
(5)
Turku I.
Would you like some sustainably sourced snootiness with your damp fish? a) They claim to answer their phones between 12pm - 4:30 pm, but are too lazy to pick up even within those meager hours; b) They keep you on hold for half an hour only to tell you that they have no availability for the foreseeable future, and chidingly instruct you to log onto Open Table "just after midnight" to snag a table sometime in the next decade. In fairness, I was a touch relieved, as my (otherwise carefully nourished and well-traveled) palate can't quite seem to distinguish between $20 nigiri at Tomoe and $200 nigiri at Nakazawa. But I figure it's equally likely that nobody's palate can, and that the emperor is stark naked. En bref, keep the damp fish, thanks.
(1)
Ella P.
For shelling out $120 (we sat in the dining room), we were expecting more and were utterly disappointed. It could have been that my expectations were very high, but having had apprenticed with Jiro, the master himself, I don't think my expectations were unwarranted. Here are my qualms: * The rice was overcooked. THE most important element in sushi, the rice, was a tad bit OVERCOOKED which made every bite not to its full potential. Major disappointment here. * Each bite of sushi/rice was the smallest portion I've ever experienced. For $8 a bite, I'm expecting a normal sushi portion. These pieces are definitely smaller than your normal sushi bite. * What was great is that they give you a really wide variety of fish but during the whole meal no red snapper, no toro (WTH?). Annoys me when upscale places like this cheap out with 3 of 20 pieces of salmon. Service was great, albeit not very warm or friendly. All in all, definitely NOT worth the price tag. I'd say you're better half at other amazing sushi places in the city with price tags less than half of Nakazawa (Poke on the UES, for example).
(2)
Ian A.
This was a tough reservation to get, but I am glad I stayed patient and got two seats at the sushi bar. Pro trip: try snagging a sushi bar seat at midnight on either Friday or Saturday night, there are less people to compete against. We arrived for the 930 seating, and were lucky enough to get the two seats in front of Nakazawa. He seems like a really nice man, but it also seems like he is putting on a show. The show though, was awesome. I have been to a few of the other great NY omakases, but this was my favorite. I just loved the order of the fish, the inventiveness of the servings, and the buzz in the restaurant. I would highly recommend the bar over the dining room. As people have already said plenty about the fish and the experience, I will just leave it at this: Sushi Nakazawa is an awesome experience worth trying. Great ambiance, great sushi, great memories (oh and great saki pairing as well).
(5)
Yana P.
AMAZING omakase The best ingredients and impeccable service. The sake pairing was well worth it and made the experience exceptional. Very fresh fish, grab a seat at front (for two) or at the bar to see the chefs in action.
(4)
Kevin O.
Words cannot describe the omakase. I sat at the sushi bar with my girlfriend. She kept warning me to bring peptobismol in case her stomach could not handle the raw seafood. I didn't but she enjoyed the experience! The kumquat sorbet at the end of the dining experience is amazing - unfortunately, they do not sell it. Otherwise, you'd see this Asian kid walking out of the place with tubs of it! Next stop, we're flying to Japan for Jiro's!! I reserved Nakazawa 5x and each time, my guests had nothing but great things to say about this place.
(5)
Elaine W.
I really shouldn't review this place. The only thing you need to know is: GO. Get on the website and make a reservation. This is said to be the best sushi outside Japan. It's probably as good as sushi gets, so be prepared to find that everything else sucks after you've experienced it here. Though to be honest, I would still be perfectly happy with Japanese grocery store sushi tomorrow (a working girl's got to make do). After my recent trip to Japan, everyone asked if I went to Jiro's (of the famous "Jiro Dreams of Sushi") and took picture outside his restaurant. No. Why would I do that if I can't eat there? That would just be very sad. Nakazawa was Jiro's senior disciple. After receiving the master's blessings, he moved to New York and opened his own sushi restaurant. Hallowed chef, fabled restaurant on a quiet street in the West Village. When you make your reservation you'll notice that you can't get the first day/time of your choice. That's normal. You might have to book a month in advance or try your luck another day to see if a spot opens up. I got lucky, and a spot opened up on Christmas Eve. The dining room may seem more comfortable, but I'd highly recommend reserving the bar. Same price, same 20 piece omakase, but at the bar you get to stare at Nakazawa who will grace you with his somewhat goofy laugh and grin, while you get to ask him questions and watch him prepare your delicious morsels of fish. I will admit I was starstruck when I stepped in and instantly recognized him standing behind the bar. Expect to make very little conversation with your dinner partners. They won't see this as rude. In fact they will not be able to make conversation with you either. This is not the place to linger and have deep discussions about politics, your love life or anything in between. Even sitting in the dining room, your conversation will be swiftly interrupted every few minutes by the waiter coming over with your next flight of sushi and a succinct explanation of each beautiful piece. Whether you like it or not this dinner is all about sushi. Your plate in front of you will be the center of attention. In the documentary "Jiro" they say that the order in which the pieces are served is very deliberate--the flow is like a cadenza. Absolutely true. Pay attention. You will generally get the day's freshest cuts of the usual suspects (salmon, mackerel, lean tuna, etc.), but it changes depending on what's available and fresh that day. You will definitely get the famous spongy tamago (egg) at the end. My personal favorites were the Santa Barbara uni, lean tuna, sayori, and tamago. My final piece of advice is to watch "Jiro Dreams of Sushi" before you go. It's the same principle as doing your research/reading a travel guide before you visit a foreign country. It will enrich your experience once you have the back story about Jiro, Nakazawa, their philosophy, and modus operandi (yeah I just said that). For sushi purists, this is truly a special experience worth the $150 a head (you'll likely want to pair your sushi with some sake or white wine, so the bill will come out higher). No need to go crazy and starve yourself before your meal or tell yourself you need to hit the gym right afterwards--I mean it's just 19 tiny slivers of fish and a bit of egg. It's not like you (or I) have never wolfed down twice our weight in much greasier food before. Fulfilling experience. Worth it.
(5)
Jo K.
I came here for my anniversary a few days ago after anxiously waiting since the reservation was set a month prior. I had read every review, sometimes would reread it in anticipation for this dinner. It was strange but I felt nervous going in, like it was my first date with someone I could really like. The first thing you will notice is how modern it is inside and what a contrast it is from the quaint west village charm of the world that you had just stepped in from. It's very bright by the bar/entrance so the dimmer ambiance in the back dining area felt a bit solemn. Our sushi came out 2 pieces each and all were very delicious. My favorites were the chu-toro, uni, salmon roe, round eye snapper and the 6 day aged mackerel. The salmon roe especially surprised me cause I'm not usually a big fan of it, but it was perfect. The famous tamago was good, but not mind blowing. It was very custardy and almost like dessert. After our omakase was over, we ordered more of the uni- my favorite. Yuzu sorbet with pomegranate was delicious and they sent us a pineapple with a candle in it for our anniversary- very cute and thoughtful. I feel like the restaurant is still new and though the service was great it's still lacking a certain finesse. Things felt rushed and the ambiance felt a little cold. Server was very serious and sounded rehearsed. Overall it was a great dining experience and I was very happy with my meal and company. Next time I would like to try sitting at the bar.
(4)
Yang K.
Amazing place! At least for me, the best sushi I have ever tried! Chef Nakazawa came to take photo with us during his break time of cooking.
Sushi Nakazawa is really as exceptional as they say. The service and environment is extremely polished and attentive. We stayed at the sushi bar where the chefs took extremely good care of us. If you are a salmon, toro or uni lover, you will have the best fish you have ever tasted. Nakazawa is exceptional!
(5)
Hanlu C.
Went back recently and looks like the sushi bar seating has changed a bit, seems like for the better. There now 3 seatings per night/10 seats per seating. Chef Nakasawa does less prep work now, leaving him time to hand-serve each piece of sushi to every guest at the bar. The great news is, Nakazawa san is just as delightful and happy as always. Hope to be back soon.
(5)
Adam T.
Went here for one year anniversary and after watching Jiro Dreams Of Sushi. It was really good. Sitting in the dining hall is $120 per person. There meal is 9 courses of sushi plus ice cream and green tea at the end. Standout pieces if sushi were the fatty tuna and lean tuna. The only piece I didn't like was the sea urchin. It had a weird texture unlike anything I've had before. I would recommend trying this place once!
(4)
David J.
Not as good as Sushi Azabu but still fantastic. starting to think that once you're at this level, the degrees of "goodness" is minute. I would definitely rank this as one of the best sushi places in NYC but maybe I am just not experienced enough....
(5)
Lily C.
I had one of the best dining experiences here. It wasn't because of the notoriety of Chef Nakazawa. But because the dining experience that this establishment offered did not just start and end with the meal. The moment begins at the point of reservation. So you have a reservation a month from now. The excitement ensues... "It's so long from now." "I hope it's good!" "I can't wait!" "OMG, I hope I get a seat in front of Chef!" The day finally arrives. You get there a few minutes early to scope out the place. It's small, modest, but modern, and welcoming. You walk in and the maître d' (and co-owner Alex) takes your name, your jacket, and walks you to your seat. Over light conversations and wine, you watch the chefs and THE Chef prep their stations. Not a minute more, Chef begins the service. You listen intently over every course as Chef describes each piece of fish (21 of them). As each piece of sushi is served and described, you admire the care that went into the preparation. You almost don't want to eat it, but you do. And you enjoy it. Savor it. Each piece is fresh, sweet, buttery... tastes just like the ocean. The entire restaurant staff is at your beck and call. Your wine and water is topped off. All your questions are answered. Your host stops by to check in, not because it's his job, but because he sincerely wants to. Your meal ends with dessert that the maître d', co-owner, and chef prepared - talented man that one. You linger a while longer and to your dismay, your dining experience ends. But you're satisfied. More than satisfied because Chef Nakazawa exceeded your expectations. Because the host and staff gave you a glimpse of royalty living. It certainly is more than what you normally spend on a meal. But it's more than that. It's also the white glove service. It's the connection and interaction with the Chef and staff. It's the whole entire experience.
(5)
Michael G.
Hype didnt live up to the meal. Pieces were sterile and too much lemon to hide the flavors of the fish. In a city with many amazing sushi joints, you can get a much better meal and experience at places like Kanoyama and Yasuda.
(2)
Josh C.
My only complaint is that the lychee ice cream dessert is only one scoop. Give a brother two.
(5)
Ji J.
What a disappointment...sushi was just ok...rice was not the top quality like Gari san and Yama san at Yamagata, Fort Lee NJ. Nakazawa san only worked under Jiro san for 8 years. That means he barely learned to make nigiri and rolls. Also, he wasn't cutting fish and just assembling sushi...also most customers are served by his assistants...Worst than Gari 46 served by Gari san, Sushi Yasuda and Ichimura. Totally overrated. If you like authentic Japanese sushi, DO NOT go here. They only serve sushi. No appetizers, oshinko, udon etc. sake tasting was generous but I would not come back. I would rather pay more to eat at Gari 46 (served by Gari san) or Yamagata Fort Lee, NJ.
(3)
Benjamin K.
Only managed to get a 6pm reservation on a Monday but was definitely worth it. $120-omakase along with $40-wine pairing for the best sushi dinner I ever had. Even my wife, a foodie but not a sushi-lover, will be back !
(5)
firaz O.
The only word that comes to my mind to review the omakase of chef Nakazawa is perfection !
(5)
Daniel S.
This may be the best sushi restaurant in New York, if not the United States. For those that don't know, Chef Nakazawa trained with Jiro, a 3-star Michelin sushi chef located in Tokyo (and made famous in the documentary "Jiro Dreams of Sushi". Though reservations for the sushi bar are hard to come by, they are worth it. I was fortunate enough to get two seats and the sushi bar (Omikase only) and paired it with a premium sake flight. Through approximately 20 courses, Chef Nakazawa took me to places that I didn't know sushi could go. As one example, the salmon that started the meal was so delicious, I didn't want to stop chewing (the experience would end) and had an emotional response. Chef Nakazawa, despite his limited English is very charming and friendly. He projects an aura of comfort and welcoming that is hard to describe. It is clear that he works very hard to provide the best experience and his efforts pay off in spades. He explains each dish and answers questions as best he can. He also is more than happy to pose for photographs. Overall, the experience was phenomenal and I will sure to be back, time permitting.
(5)
John L.
Ate here a few months ago with my wife and sister. We all had the omakase, while I was the only one who as a sake pairing. The fish was pretty freaking amazing. The rice even better. However, considering the sterile atmosphere and the service (which was very good but a bit curt and overbearing), I can't say this has been my favorite sushi experience. I wish I could give a 4.5 star rating, but this place certainly doesn't deserve below that so it looks like I'll be rounding up. If you're a sushi purist, give this place a try.
(5)
Justin W.
I wouldn't go so far as to call it "dinner theatre", but sitting at the sushi bar and having a two-hour dining journey with Nakazawa was a fantastic experience. Not just a meal - an immersive, interactive experience. Yes, the ingredients were exquisite. One bite better than the next, this sauce that sauce. I usually geek out over the details but the intricacies of this cuisine are not my forte. A good night out in a restaurant though, with good laughs and food that I walk away from reminiscing about moments later - I search far and wide for that. And here I found it. For these reasons I give Sushi Nakazawa a five. You can probably find fantastic sushi at a lower price point and be just as content. You don't need to spend hours eating one piece every six to eight minutes to appreciate what's out there. But there aren't many places that will leave you with this feeling of delight.
(5)
Mich L.
My first OMAKASE experience and I don't think I can go anywhere else. We talking, 20 pieces of extravaganza! There WILL be a party in your mouth. Do the sake pairing - a bit pricey but worth it! I'd watch Jiro Dreams of Sushi before going!
(5)
Cristina G.
After much anticipation, last night I finally dined at Sushi Nakazawa. Japanese food, and sushi in particular, is my favorite type of cuisine and as I am a "supertaster", I deeply appreciate and savor the wonderful flavors a good omakase allows one to experience. While the omakase at Nakazawa was good, unfortunately it was not the mind-blowing experience I had anticipated. The biggest problem was that many of the sushi pieces were not prepared in the traditional style with soy sauce, wasabi and nothing else, like you will get at Sushi Yasuda, Sushi Azabu and other traditionalist sushi establishments. Instead, many of the pieces at Nakazawa included yuzu pepper, shiso, and various spicy additions. For my palate, these were overwhelming and they significantly distracted from the more subtle flavors of the fish. At the end of the meal I requested two additional pieces of the sushi I had liked most, scallop and hay-smoked salmon (both of which were truly outstanding), and I specifically requested that nothing be added to them except soy sauce (the original pieces had been prepared with yuzu peppers and other things). And the flavor of the salmon and scallop really shone through when those extraneous additions were left out. If I ever return for another meal, I will definitely request no other ingredients besides soy sauce and wasabi. Other pieces that stood out were the two types of uni I got, from Santa Barbara and Japan. The rest of the meal was good but forgettable. One big disappointment was the eel, which I had been looking forward to as it is one of my favorite fish. It was prepared, as eel often is, by slightly torching it, however in this case it was clearly over-torched to the point where all I could taste was the burnt skin and not much of the delicate flavor of the rest of the fish. This is unacceptable in a restaurant of Nakazawa's caliber. Having dined at Sushi Yasuda and Sushi Azabu, I cannot recommend Nakazawa as better or even on par with them. I am a little perplexed by all the 5-star reviews, given than NYC has other clearly superior sushi restaurants, and I am tempted to think these 5-star reviews are rating the "Jiro's apprentice" experience rather than the food itself. If you want to try Nakazawa this review probably won't persuade you not to, but just be prepared for some disappointment. If you only have the time and money for one great sushi restaurant in NYC, I highly recommend skipping Nakazawa and going to Sushi Yasuda or Sushi Azabu.
(3)
Hector C.
As a fanatic of sushi, this must be on your list to try. I figured this is the closest I can get to Jiro for the time being.....by experiencing the work of his disciple. My wife who was a sushi novice only recently experienced omakase (non-traditional) and this was her first tradiyional edomae and enjoyed it very much.....needless to say, after this experience....sushi from just anywhere is no longer the same....lol.. The 21 pieces of nigiri were so fresh and delicious. The egg custard/omelet served last was the perfect ending to an extraordinary meal. Service was right on point.
(4)
ML ..
3.5 stars rounded down because his tamago tastes like pound cake or maybe sponge cake. Meh. I was able to get a table here for our visit to NYC. The meal itself was quite lovely, but was it mind-blowing? No. It was good and interesting and we were able to try some fish that we don't often get in California. But man, that tamago, it was a let down. I thought I would get more of a traditional tamago flavor but it just tasted too much like cake. Service was decent, not flawless. Some staff were more helpful than others.
(3)
James C.
I was fortunate enough to attend the soft opening, populated by fans of the Jiro dreams of a sushi documentary, the dinner was a one of the great omakase experience, a intimate experience with the chef as he explains the origins of his various ingredients and allowed his 11 years apprenticing with one of the great sushi chefs tin japan to show. Good food, attention from a friendly approachable chef married with great service albeit a bit european formal at times made this a memorable experience. It was bar seating only with about 9-10 people. My favorite sushi was the mantis shrimp sushi- one of the sweetest shrimps i've ever tasted, the salted Chad, Jack mackerel and of course you had to try the tomago at the end. Omakase was $150 dollars a head and with the 60 dollar 7 wine tasting flight it was a two hour affair. I left the restaurant feeling elated and satisfied. The environment was austere black and white with formal waitstaff who was attentive and friendly. This being a soft opening I am interested in coming back to see if they will be able to ramp up the restaurant while retaining the touch of the warm, charismatic and friendly chef i'm sure everyone will flock to experience.
(5)
Grace P.
Came here a few weeks ago and lucky enough to have reserved seats 5 and 6 at the sushi bar. Amazing experience with beautiful pieces of sushi served to you by a smiling nakazawa himself. Each piece of fish itself was decidedly the highlight with an interesting accent, be it yuzu zest or smoke or fish liver. Nothing seems superfluous, forced or loud. The rice was divine. The entrance way is a bit awkward and can be crowded between services. The service staff at the bar is attentive without being intrusive to the intimate experience. Omakase is $150 per person with $40 extra for sake pairing, which I think is totally worth it. Reservations online basically at the stroke of midnight 30 days before your desired date. Strongly recommend sitting at the sushi bar rather than a table. Already planning my next visit back.
(5)
Christine W.
Experience was amazing!! Best sushi I've had in NYC. Yasuda was my favorite but after experiencing the omakase at Nakazawa, Yasuda is now a close second. My favorites were the butter fish, big clam, mantis shrimp and the liver fish topped with foie gras. Will not disappoint for the buck.
(5)
Robert T.
Let's just keep this simple, people. If you can get a reservation at the sushi bar-GO. Once you've filled your belly up make the wise decision to get extra pieces of Uni and sliced kobe beef to finish off the night.
(5)
Ken W.
Is it fair to dock a star for not having been able to try the fresh uni and the mantis shrimp? Not as if anyone else is offering either. But what about not being able to 'get' half of the sake pairings? And my partner's piece of fatty tuna that looked more like bacon? Still, it seems that so much was so good, that this would be unfair. Without the weight of expectation, what we did get, including incredible abalone and creamy live scallop might surely earn enough for a full five stars. The blue shrimp, cooked just before serving, was surely excellent, sweet, and perfect. Indeed, I felt more welcome (and somewhat entertained) by the chef and his team than I have at many other places I have given 5 stars to. And yet, and yet- the experience remains incomplete somehow. I somehow think that the chef would be very happy to keep upping his game and give me the opportunity to come back again when all is even better than before. If you are a true aficionado of sushi, you won't need my recommendation to come here. Nakazawa's sushi is capable of speaking to you in whatever tongues you wish to hear (or eat with). If you like sushi but aren't on a quest to plop the most delicious morsels of fatty tuna and skilfully seasoned rice into your mouth as often as you can, then it's possible you might be a bit disappointed, if nothing by the price for what you get (especially if you are the kind of person who thinks that you should get a bottle of soy sauce at this kind of sushi place). That being said, I consider the price fair. As I alluded to earlier, I would recommend avoid the sake tasting and finding another option to pair alchohol with the sushi.
(4)
John G.
I take the Yelp translations literally, and five stars in English apparently means, "Woohoo! As good as it gets!" In that sense, this place deserves five stars. I've only ever had seamlessweb sushi prior to this dining experience so any comparison is worthless. However, I am fairly certain that, for me at least and my unrefined palate, this is as good as it gets. I cannot imagine what better sushi would be. Everything was perfectly executed. The service could be a shade better (it was better at Aquavit) but I can't point to any particular injustice so perhaps it's merely in my head. Interestingly enough, for someone who has only ever had low-end sushi (if there is such a thing), the most striking difference in the rice. Without a doubt I could've identified Nakazawa rice in a blind taste test against seamlessweb sushi. It's more washed, with more vinegar and the rice is rarely served plain. There is no soy sauce so most of the sushi comes prepared with something already in it, a variety of spices and seasonings. The green tea was proper sencha, steeped to the appropriate length. As for the freshness of the fish - my co-worker who went on a fishing expedition 90 miles off the coast of Long Island for bigeye tuna said he could not taste the difference between the Nakazawa fish and the one-hour old tuna.
(5)
Guillermo K.
One of my favorite restaurant dining experiences in New York.
(5)
Annie G.
From the moment we walked in to the moment we left everything was absolutely amazing . Not your regular sushi restaurant with washed wood! It's very sleek and modern. I also realized that all the servers were dressed in black which I thought was nice. Some of our high lights in our dinner where smoked hay salmon, Maine scallop, skip jack, ikura and uni. Dessert was a little too sweet for me (berry sorbet). A totally different approach to sushi and we loved it .
(5)
Lloyd H.
Had a great meal here. I found the fish pieces to be a bit on the smaller side, but the overall quality was great. Absolutely loved the uni served. If you ever consider getting some wine to go along w/ your food, I would recommend the sake pairing, which is an additional $40 a person and you get to sample 6 glasses of sake from various parts of Japan. It's overall a much better experience than your usual wine, although they do seem to have an expansive wine list. The reservation itself was a bit tricky and could've been better. Had to call, because the online system didn't seem to ever work for me. They did seem to allow walk-ins pending on seating availability, so try at your own risk. =) Enjoy.
(4)
Khloe K.
One of the best sushi dining experiences of my life! Make your reservations 30 days in advance on open table or call them. Make it for the sushi bar to experience the 20 course nigiri omakase prepared by Nakazawa who is so darn cute and friendly. There are only 3 seatings and i ended up getting the last one at 9:30pm even though i was online by midnite 30 days in advance. People are crazy! lol. Get the sake pairing, its totally worth it and complemented the meal perfectly. Fantastic service and the best sushi of my life, i was truly in heaven!
(5)
Edward D.
Booked a month in advance for the sushi bar. Decent sushi, entertaining chef, and overall great selection of sushi. Would hoped to have a more customized experience, but this was good. I liked the sake pairing and the introduction of each fish, so that added to the experience!
(4)
Shirley L.
Definitely worth going but just keep in mind that it might not be enough food even after 20 pieces (especially for guys). Not exactly sure what options there are for add ons. But the experience is worth every penny of the price you pay.
(5)
Borgna F.
Unfortunately, Sushi Nakazawa does not live up to the expectations that one would expect from a disciple of the legendary Jiro. Before I discuss the most important element, the sushi, I think the decor is worth mentioning: it has no soul or character, and can best be described as "airport chic." Additionally the lighting in the back room was so dim that I found myself squinting at my sushi and often I did not like what I saw. The service was pleasant and professional and all of the servers were well informed and courteous. Onto the sushi: my main critique would be the poor quality of the fish, which is perhaps the most fundamental element of any sushi experience. Instead, the fish presented was sub-par and the ratio between the rice and fish was heavy on the rice. Additionally, the presentation was sloppy and the fish often had jagged edges and looked as if it were sliced with a serrated blade. I was even presented with a piece of salmon which had a visible hole in it! The best course of the meal, flavor wise, was the uni and salmon roe, although the nori wrapping was so carelessly done that the edges were jagged that the pieces resulting from it were misshapen blobs. Finally the chef chose to serve a cubed piece of honeydew melon as a dessert, which would have been a nice except that the melon was mealy and unripe. Sushi is a kind of food that is defined by an extreme attention to detail and precision combining a few key elements that transform these simple ingredients into a transcendent experience. Chef Nakazawa appears to have forgotten the basic principals he learned from Jiro. Ultimately, the experience was underwhelming and disappointing. It is unacceptable to charge 120 dollars to be served such sloppily prepared sushi. In short, don't bother.
(2)
L. Y.
5 Stars for first class service, the ambiance of an intimate affair, outstanding sake pairing, and of course - the mindblowing edomae sushi! Was here with the hubby on Tuesday evening for dinner with 8 other patrons (most were fellow Jiro's-dream-of-sushi cult members), 6 nights after it opened and let me tell you - within first five minutes, I was already impressed with how seamlessly the service was run (unlike many other first week openings we've checked out over the years). As soon as we stepped in, we were warmly welcomed to our seats right in front of Daisuke-san, and next thing you know, our sushi and sake feast began... Highlights of the evenings include the enthusiastic introduction of approx 4-5 different sake pairings curated by our sommelier, Mr. Maurizio de Rosa himself; the perfectly paced presentation of sushi - all 23 pieces of them and non-repeating. At least half are flown in from Japan, and a couple were so fresh they were alive - the humongous Maine sea scallop that Chef Nakazawa shucked right in front of us, and the mantis prawn shrimp he let crawl around in front of our plates :-) These two sushi were probably the most surprising in flavor and texture - the mantis prawn shrimp tasted so sweet and tender, while the scallop bounced on my tongue and was slightly crunchy - completely unexpected! Our entire evening was spent chatting and laughing with like-minded sushi lovers, snapping non-stop photos of Daisuke-san and his amazing works of art, and also getting to know Chef himself and how he's taken to NYC so far... he was sweet and humble, we really enjoyed meeting him. More than 2 hours later, we walked out of this little sushi heaven fully satisfied and looking forward to our next visit - if we are lucky enough to snap a reservation so soon! Keep up the great work Chef and Mr. de Rosa - you should be very proud of yourselves!! Well done!!
(5)
Nazira L.
We went to Sushi Nakazawa on Jan.7th. The food was delicious and the whole experience was just great. Here are two tips that others gave me and were really useful: 1. Start trying to make your reservation at 12 am (not 12:05 am as stated on the restaurant's site); 2. The sushi bar is L-shaped. On the short side of the L there are 3 seats and on the long side there are 7 seats. If you consider the first seat on the short side as seat 1, try to get seats 5 and 6 or 7 and 8. Seats 6 and 7 are in front of Chef Nakazawa. Avoid seats 9 and 10 (at the end of the long side) as they are located in front of the computer were the staff gets the checks. Also, there is where the waiters wait for the sushi plates they are going to take to the tables in the back. I was celebrating a special anniversary, so I called and asked if it was possible to request seats in front of Chef Nakazawa. I was told that if I arrived early, I would get the seats. I got there at 6:20 pm (for my 7:15 pm reservation), spoke to the very nice hostess and she told me I would get the seats I wanted (5 and 6). We ate the same thing that Aaron F. (his review has the drawing of the sushi bar) did. Everything was delicious, but my favorites were the smoked salmon, the sea eel and the mackerel. Chef Nakazawa is very friendly. Actually, everyone at Sushi Nakazawa is friendly and polite. Getting a reservation might be difficult, but don't give up. You won't regret it.
(5)
Anna R.
Not worth the $ at all. Did the Sushi Omakase and was greatly disppointed. Not only did the rice fall apart but none of the fish choices were exciting and they didn't listen at all when I told them what my favorites were to make sure I got at least 2 of them. Pieces were small and I must say didn't taste that fresh. After 20 sushi pieces at $150 they said, that's it. If you want more please order a la carte. Excuse me? The pieces were small, the presentation was bland. Basically you got 6-7 rectangular white plates of 2 or 3 sushi pieces at a time. No decoration - nothing. Decor is not how you would imaging a sushi place. Black, dark, cold, not welcoming. You're much better of going to Sushi Seki, 15 East, Azabu! Rice quality is great, fish quality is to die for! Won't return for sure. And I am a Sushi lover. My favorite places are Soto, Neta where they at least give you also some other food on the side for the same price. All of the restaurants above mentioned are the same price point as Nakazawa but a million times better.
(2)
Brian D.
OK, Stayed up late and netflixed Jiro dreams of Sushi the night before. Needless to say was very excited. Mistake number one, as with any real sushi bar, try not to reserve at a table. hasty decision but we were anxious to get in and the place has been a zoo since it opened. Sat at a table in the back, felt like an Italian restaurant, but nice, a bit dark.... We did the Omakase, think it cost a buck 40 to start. Sushi came out on rectangular plates two at a time. Solid fish, traditional, but nothing over the top. Was missing Ushi most of the time, which is not uncommon for me. Still high quality stuff but you really have to sit at the bar. Good service throughout. Strange booze selection, no Japanese beer, I would rather drink PBR with sushi than say Coney Island Pils or whateverthefuck it was, Mistake 2. Will be back at the bar in front of nakazawa-san when I get the urge to blow my money. Note: That was not a knock against PBR
(3)
Rahul S.
I was super excited to try this place when I heard about it, being a big fan of the movie (and of Japanese food in general). It certainly didn't disappoint. The fish was incredible, as was the rice underneath. The service was also some of the best I've ever experienced in the city, with the waiter telling us everything about the meal, including preparation, and finished dishes being quickly and silently cleared away. My sake glass was also quickly refilled. I really only have two small issues to bring up to people who are thinking about eating here: 1) The dining room is very quiet, and seems even more so when you look at the more brightly lit sushi bar, with everyone bantering with the sushi chefs and laughing away. I felt kinda left out :-( 2) If you're a big eater like me, expect to walk out wanting more food. 20+ pieces of fish (and the egg at the end) wasn't nearly enough for me. I went to a food cart and paid $6 to stuff my face with rice and chicken, while pondering if Nakazawa was worth 40 times the price (with booze and tip). It was; I'll go back.
(5)
Oscar L.
Nakasawa is maybe the best sushi bar in the world today. I been to Jiro, misutani, Massa, sushi ok, urozawa etc. this is special. From the rice, the sake and sake sommelier, the chairs, music and the staff. It's not so stuffy like most sushi bars @ this level. Mauricio the owner is a great host! Loves it. Be back soon
(5)
Irina M.
Let me be unambiguously clear: This is the best sushi I've had in NYC. It was obvious how much thought went into every single bite. Only a master could bring out so many different subtle flavors in even the varieties of seafood that one would not normally consider the most exciting (e.g., mackerel or shrimp). The uni and the two toro nigiri were to die for. I don't know what they do to the smoked varieties they use, but the technique was flawless and managed to avoid the overly salty flavors of their brethren. Yes, we had seen the movie like most people who currently come here, but restaurants/chefs associated with movies can turn into gimmicks. Not so in this case. They take food seriously, and they will make you feel special. Yasuda and all the others can pack up, it's over.
(5)
Gary K.
Are you kidding? Pre cut sushi, blasted with butane and brushed with a pastry brush and served right to left like a cafeteria. Oops, I forgot, sprinkle with salt and serve. This place has the most mundane sushi. New Yorkers, you are better than this. Two stars only because the service is first rate. Should be, a staff of 11 for 50 customers, it should be and was. I seriously am perplexed by the hype for the sushi chef and food. In fact chef Nakazawa said he was bored. He is right. He is bored. Want a great sushi experience, go to Cagen in lower east side. Go to Yasuda, or Gari or even Seiki. Don't go here, take the $150 and buy Apple stock. Never again. This restaurant doesn't have a kitchen, that's a good thing as it should be converted to a unique yogurt emporium and could be in about five hours. Diners beware, this place is not worth the time you are placed on hold to obtain a reservation.
(2)
jeanette l.
Like many others I have been to the top omakase's on both coasts including the Far East coast and sh-t - nakazawa does it RIGHT! Delicious and worth every penny. Don't be stingy and get the sake pairing.
(5)
Lisa Y.
After watching Dreams of Jiro, I was lucky that a friend of a friend dropped out of a reservation and I was the lucky stand in. I was so excited to dine here, esp after watching Dreams of Jiro, and although the sushi was good and pure, with interesting combination of subtle flavors, I was extremely disappointed by the service. We had the omakase along with the sake pairing. Not only was the sake poured a bit aggressively (not the typical Japanese form) like they were pouring beer into your glass, to the degree that it was poured onto the table and not in the glass, they also forgot one of our pairings and we had to ask twice for it. Only reason we even noticed was because we observed other tables. At the end of the meal, we were served a yuzu sorbet and noticed that each table received a pineapple, but ours. When asked, they said they had ran out and will give us double when we come back next time. How Nakazawa runs out of a fruit when they know how many seatings they will have is beyond my understanding. We had one of the latest seatings, so were one of the last tables, and Zakazawa ended the evening by conducting a biz meeting behind us with a very loud man talking about opening in other cities. I have never experienced such a crude environment with a prix fixe restaurant. Aside from the food, it's also the experience and although the sushi was good (I did not fall to the floor over the sushi and have had better in NYC), the experience was very much a turn off.
(3)
Chris C.
Nakazawa-san is at the top of the pack in NY sushi. You will get a 21 course sushi menu that doesn't try to use crazy gimmicks - just A+ quality fish, expertly flavored with a nice range of seasonings (soy, ponzu, fresh wasabi, and Japanese mustard)... my favorite? The hay-smoked salmon. But honestly - they are all amazing. Go.
(5)
Mini B.
Amazing sushi. Every piece was well prepared and the chef explained how they were prepared. 21 pieces were definitely too much for me. Wish I had a choice with fewer pieces.
(5)
Anna F.
It's been, oh, less than 24 hours since my dining experience at Nakazawa, and already I'm itching to get back to sushi bliss. The moment my guy and I stepped foot in the door, we were treated with so much attention, but not in the way that we felt we were being fussed over. We rather liked it. Our first reaction....this place is beautiful. It doesn't look like any of the better sushi spots out there. After we collected our jaws, we were then politely ushered to two of the best seats at the sushi bar, and moments later, our sushi sojourn started. We opted for a sake pairing which we were SO happy about. We guzzled some of the most delicious and painfully hand-picked sake out there. Chef Nakazawa was sweet and upbeat and really interested in our feedback, of which there was not much more to say, than, OHMYGOD and AMAZING. As the courses progressed, the fish became more complex and I was really happy to taste subtle touches like, Japanese mustard and yuzu zest. He's a slick one, that Nazkazawa - he knows just how to dress each piece of fish, where it works so well and isn't gratuitous. Some of our favorite nigiri of the night were: Nakazawa's abalone, gooey duck (blew me away!), smoked eel and sea scallop. Who's kidding who here, they were ALL THE BEST. And, for the amount of nigiri offered, you don't feel the pinch on your purse strings. So please don't stall on making a reservation, either. I have a guttoral (zing!) feeling, that Nakazawa is going to gain steam fast with NY's discerning sushi audience, so get a seat while you can. Domo arigato, Nakazawa!
(5)
Daniel F.
PLEASE NOTE - This is a review from the TABLE (not bar) Finally made it to the number 1 new rated restaurant in NYC from 2013. As noted above I could only get a reservation at a table and not the bar (note: for omakase, always sit at the sushi bar if you have the option - you are getting sushi from the master sushi chef). Being at a table had its downsides - my sushi was not prepared by the master chef (the egg guy from Jiro), but one of his apprentices; however, the fish and menu is the same. So lets first talk details. Price: $120 for 20 pieces of sushi at a sushi restaurant located in the West Village (expensive rent). This is great value. If you have a problem with this price, go look up how much highend omakase costs in Tokyo or even Masa in NYC. Secondly wait staff. The place is very attentive, Your water glass will never be empty, and you will never wait long between courses. Professional. Everything you can ask for at a set menu restaurant. now lets get to the food (note: I left out some of the prep details for each piece) 1) Channel salmon : Underwelming, too much rice not much flavor D 2) Sock eye salmon - Alaskan / smoked : Good quality and nice but wanted fresh salmon B 3) Scallop. : My first WOW. Best scallop sushi ever A+ 4) Giant clam : great flavor and texture, well prepared A 5) Trigger Fish with liver: Unique, fun texture B+ 6) Pompano: ehh, way too much vinegar in rice- only tasted vinegar C- 7) Flounder: Fish had no flavor, c'mon F 8) 7 day aged horse mackerel : Yes! I'm back. Superb A+ 9) Herring : fine, nothing special, the herring at russ and daughters is better C 10) Amber Shrimp - Guatemala: really about the giant shrimp, fun but not unique B- 11) Squid with shiso - Didn't taste the squid. Shiso was too strong C- 12) Yellowtail - Elegant, well done B+ 13) Bonito - soft and nice but i have had much better bonito B- 14) Blue fin tuna - boston - fine, nothing special B- 15) Blue fin tune / soy marinated - marinate did nothing except take away flavor C+ 16) Blue fin toro - Clap. Clap Clap. Excellent A 17) Uni / sea urchin w/truffle salt - standing ovation. like a 15 second symphony in the mouth A++ 18) Salmon row / Alaska - i love salmon roe. it was nice but i have had much better B 19) Sea eel - well done, great texture A- 20) Egg custard - now i get why jiro was so hard on you A+ So as you can see there were some out of this world pieces of nigori but some where I was disappointed. Overall it was a great meal, but with all the grand slam reviews I was expected to be wowed 20 times. I look forward to sitting at the sushi bar one day.
(4)
Ruby L.
sushi nakazawa was such a sweet omakase dining experience. when i first stepped in i was a little confused as to why there were men in black suits around chef nakazawa tending to the customers. they were so attentive to the crowd. it is definitely hard to get a reservations but is worth the wait. each sushi crafted by nakazawa melts in your mouth. nakazawa made me fall in love with mackerel (i absolutely love eating chutoro). it was such a memorable dining experience because nakazawa interacts with everyone and makes sure everyone is happy and content with their meals. try to get seats at the bar, don't sit inside, its better to see and talk to nakazawa as he makes your food. you come out with a happy stomach and not feeling bloated at all
(4)
Sam T.
Best sushi experience I've ever had (I sat at the bar). Uber fancy. You walk in, they take your coat, push the chair in behind you, and the sommelier goes through the wine list with you. The wait staff provides excellent service throughout the night. Personally, I loved the Spanish mackerel, uni, all three Tunas, and the shrimp (which tasted like lobster). The guy next to me was having his mind blown with each bite, literally shouting "omg I didn't know it could taste like that!". Chef Nakazawa explains each piece, including its origin, and shares a couple jokes through the night; seems like a happy go-lucky guy. Almost everyone was celebrating their girlfriend's/wife's birthday at the bar that night. For the price, you can see why. Definitely worth the trip. In fact, I plan to take my parents there because this is something they have to experience.
(5)
Tony Y.
Was able to get the prime reservation at 7:15 thanks to the misses. There was something about the atmosphere that didnt make it seem authentic. I was expecting it to be more bare and gritty and less commercialized. Chef Nakazawa tried his best to interact with everyone. Most of the guests werent as giddy as i was as i am definitely a fanboy jiro dreams of sushi movie. Some of my faves of the night: Triggerfish fatty tuna Trevally Bonito Uni Omakase ended with a handroll and the infamous tamago. Dessert was a scoop of lychee gelato which was good. Overall the sushi was great but for the price i feel like Tanoshi in UES has a better value for the omakase deal.
(4)
Samuel M.
By coincidence I could get two seats at the 12 people counters. I called by mistake, thinking i was calling to Takashi. We were 20 minutes earlier, the seating is very punctual as it starts at 9 pm sharp. Chef Nakazawa wasn't at the bar that night, instead there was a very young team. You could say that is the next generation of prime sushi chefs. The maître d'restaurant is a brilliant woman. A the bar the option is the omakase. The fish tasted super fresh, with new flavors. Visually the chef puts each nigiri piece in his hand and serves them one by one. I suggest to eat with your hands. The sake is super nice, how would i love to know more about sake. How can you know witch sake will be the right one? This is a five star top notch place. The seating is an experience. Super fine The chef Nakazawa worked with japan's sushi institution chef Jiro, check this links: youtube.com/watch?v=Rr1v… youtube.com/watch?v=6-az…
(5)
Nina C.
This lost one star because the tamago is not as good as it used to be. I actually asked nakazawa why it tasted different and he admits that he doesn't even make the tamago anymore. He gave it to his apprentice to make it. It's sad because it took him 10 years to master it. Hope he makes the tamago again.
(4)
Abul R.
if my profile pic doesn't make it clear - i am an unabashed sushi 'snob' dont bring your "hey man, i love sushi, let's get some spicy tuna and spider rolls" crap... umm, ok,bro... i grew up on that - i enjoy it, but please don't call it "sushi" *this* is sushi proper, wonderful, methodical, perfect execution of years of training my friend and i had a ressie for omakase for two at the sushi bar for the second (9:30pm) seating... we were super excited and got there at 9... there is no bar and not really any place to wait, so we waited outside, no problem service was absolutely amazing the gentleman who sat you and was a combination waiter/sommelier was excellent and very knowledgeable about sake and beer, and helped me choose between my usual Wakatake and another bottle I was eyeing. dinner began almost like clockwork the courses are all a blur... fluke, snapper, etc etc all very very good but i'm spoiled, i've been to tokyo it was amazing - and probably deserves a five star, but it didnt blow my mind the quality of the fish was excellent and maybe my own bias shoes - as i prefer slightly stronger / more inventive flavors (the flavors were very very very mild for my palate - maybe more preferable for a purist who likes kurumazushi or ushiwakamuru for example) having said that - Nakazawa-san may be the friendliest Sushi chef I have ever met the overall experience was amazing, and I would gladly do it again as I think $150 for the Omakase is a steal for the quality of fish... just holding back a star cause it didn't blow my mind... that's all
(4)
Christina M.
Great sushi, amazing service. I went in December, so I can't remember exactly what I had in the omakase, but the only one that stands out as bad was the squid - it was incredibly slimy almost to the point where I couldn't eat it. I can still remember the slimy feeling it left in my mouth. While the sushi is very good, it's not the best omakase I've ever had, and not the best sushi I've ever had. There are other restaurants in New York that are just as amazing for a lower cost. The decor is very beautiful and clean. Overall, it was a really enjoyable dining experience.
(4)
Vienna W.
Really really really really good sushi! Don't bother if you're not at sushi bar. Bring money and appetite and you'll leave very very happy.
Isaac T.
Sit at the bar, eat the fish, beware flying shrimp
(5)Gerald G.
The food and the experience were amazing, but at that price, it certainly should be. The reason I won't go back there is that towards the end of the meal, I asked one of the waiters if it might be possible to have a second of a couple of the sushi pieces I particularly liked. They gave me one of each, tiny morsels. When the bill came, without warning they had charged me an extra $40, a la carte prices, on top of the $175 per person pre fixe. It didn't ruin the evening, but it was a sign of hubris and made me decide not to give them any further business.
(3)Lala I.
the meal at sushi nakazawa was def my favorite omakase/tasting menu experience by far. i mean how many times do you get to be served by the chef personally? not only does nakazawa personally serve delicious sushi to you, he also tries to entertain you throughout the meal. you can say 'sayonara' to the live shrimps before he kills them and make into sushi in couple of seconds and get to eat a scallop that's still moving. of course, if you want to be served by nakazawa's apprentices and dont want to be interrupted by jumping shrimps, you are welcomed to sit in the dining room as well. did i mention the black leather and chrome swivel seats are the most comfortable bar seats i have ever sat in?! besides the nakazawa's signature tamagos, these chairs were def highlights of my night. i usually hate to sit at the sushi bar because the bar seats are usually very uncomfortable. the seats at sushi nakazawa were so incredibly comfortable, i didnt want to leave them to go to the bathroom or go home. how to enjoy a great evening at sushi nakazawa: dont think too hard about who serves the best sushi in new york city or how nakazawa is compared to Jiro. ive never been to Jiro nor have i tried every sushi joint in new york, but i can def tell you this is one of the most delicious sushi meals ive had in my life and def the most memorable. just go, sit back, and enjoy it! all you need to do is pick up the sushi and put in your mouth. although not everything we ate was the best in town, the overall experience was def the most enjoyable. the dinner was so relaxing (maybe its the sake), i even started chatting and made friends with the couple sat next to us. delicious sushi + a lot of sake + incredibly comfortable chairs pretty much guarantees a good time.
(5)R C.
One of the hardest places to get reservations but somehow I was able to snatch a 7:15 PM reservation on OpenTable at the bar. Everyone raves about this place so I definitely wanted to try it. Sushi is something I must eat on a weekly basis so therefore, how can I not try this place? We got there and were seated on the side of the bar. I was unhappy to sit there at first because I couldn't get a great view of the bar but it turned out great because I had one of the chefs in front of us demonstrating his cuts and we were also the first ones to get served! Every single piece we ate was delicious. Even the uni and ikura were good and I never order that from anywhere because it's just not my favorite. My ultimate fave was the trio of tunas since toro is my favorite piece of sushi. I even had to order extra pieces at the end of the meal. I guess the most disappointing part was that my husband and I had stomach aches after which made me only give 4 stars instead of 5. I think I would come back here again though.
(4)Sophie P.
RESERVE BAR SEATING 30 DAYS IN ADVANCE ON OPENTABLE AT MIDNIGHT FOR OMAKASE MEAL --------------------------------------------------Â---------- After drooling over Jiro Dreams of Sushi documentary on Netflix and almost crying with Chef Nakasawa after he had failed to make a good tamago (fried egg) until 7 years of practice, I had been waiting to eat at Nakasawa's restaurant for a long time. 30 days to be exact. RESERVATIONS: Get your phone, laptop, and another person's phone ready at 11:55 PM 30 days before you want your reservation. Wait until the clock strikes midnight, just like Cinderella, and refresh your page to select your reservation time. I had tried to reserve 5:30, while my boyfriend had reserved 9:30 PM, and of course he won. My page wouldn't even load. A mere millisecond after midnight, all the reservations at 5:30 were taken. TIPS (PREPARATION): This meal is really only for the prepared guests. Only 10 people can sit at the bar every two hours for omakase bar seating. If this is your first time dining here, you should be familiar with these tips before walking in. * Eat with your hands. Do not use your chopsticks unless you want to eat ginger in between fish. There is a hand towel set down for you to cleanse between each fish. * Eat the entire sushi in one bite. You will look stupid trying to bite into half of it. The chef will look at you, and say "No." * Pay attention to the chef. There were other couples who kept talking to each other, talking like you would normally do on a date, but they got no attention from the chef. My boyfriend and I were attentive to the chef and got the most out of this experience. He posed for pictures for us, kept talking to us, would skip other guests to serve us first, and gave us the most love. OMAKASE MENU: 1 - Cherry salmon (sakura) with sea salt 2 - Smoked salmon 3 - Hokkaido scallop 4 - Cuttle fish squid 5 - Bar fin flounder with dried cherry blossom 6 - Spotted knife jaw 7 - Red spotted grouper 8 - Spanish mackerel 9 - Sweet shrimp with caviar 10 - Snow crab 11 - Yellowtail 12 - Bonito hagatso 13 - Lean tuna 14 - Soy marinade tuna 15 - Toro 16 - Uni 17 - Ikura 18 - Toro hand roll 19 - Sea eel 20 - Tamago 21 - Sorbet The fish selected for the omakase menu is based off the seasonal market, and varies from month to month. So you really don't know what you're going to get! I have never had a dining experience like I had at Sushi Nakasawa, and it's definitely the best sushi experience I have ever had in my life. From the hostess and managers, to the sushi chef preparation, and beautiful presentation of the fish, it was a flawless meal.
(5)Albert C.
You must sit at the bar. Don't waste your time making a reservation for a table in the dining room. Daisuke doesn't even prepare the fish for the dining room. Prior to my girlfriend, I was not a big fan of sushi and didn't believe in blowing money on it. However, Daisuke converted me. I am personally more of a fan of "innovative" sushi. I like having my sushi doused in spicy sauces, relish and cucumbers, but even his "purist" pieces were incredible. My favorite pieces include the fatty toro, the trigger fish, mackerel and sea urchin. When I went, we were given the opportunity to add white truffle for an extra $15. This was definitely worth the price. Nakazawa himself is extremely personable and his presence really makes the experience worth it. He handles his kitchen in such a meticulous way yet is still able to joke lightheartedly and entertain you with jumping shrimp. The sake can get a little pricey. They offer $40 sake pairing. This can be worth it for those who want to learn about sake, but for others who already have a taste for it, I would recommend just ordering a glass or bottle. TIP: you have to get there on time.
(5)Joanie K.
20 pcs over 9 courses plus dessert. Was this good? Yes. The pieces were treated pretty similarly Did I appreciate it? I'm not sure. Nyc has the luxury of choice, and there are too many great omakase restaurants to choose from at reasonable prices. For instance, sushi katsuei in bk. I wouldn't recommend this place over other restaurants. Also, at other tasting menus, would be nice to know what you're eating for post googling ( or not- case in point the blue fin tuna that was delicious but gave me all the feels). Our server was genial but kinda the here's your food tell you what it is but you will have no idea monotone. Chefs bar seemed fun to sit at but not in the winter. It was right by the entrance so I can't imagine it being pleasant Btw their one rose by the glass was great! They don't serve reds by the glass which I dislike. Who says reds can't be a nice balance w fish?
(3)Christine T.
As expected, it was good! Definitely worth the price at $120 for 20 pieces of fresh sushi. Fairly easy to make reservations if you do it a month in advance. $150 for the bar, you can always call to be put on the waitlist. The staff was knowledgable, friendly, and I was fully satisfied.
(4)Rin N.
My whole family was going to Japan and that made me incredibly jealous of all the good sushi they're getting so I decided to set an alarm for 11.55pm 30 days in advance and sat there refreshing OpenTable for seating at the bar until midnight. Thankfully I had decently fast internet and three times were available... 5.30pm (if I remember correctly), 7.15 and 9pm. I booked the 7.15pm slot for 2 people without knowing who I was going to go with. Finding a friend to go with was the easy part! It took me a while to find Sushi Nakazawa. I was expecting a traditional sushi place that you normally find in Japan but to my surprise the restaurant was incredibly modern and upscale. The bar area had 10 seats and the counter was marble. Nakazawa-san came around to say hi and welcome everyone. He was incredibly friendly despite the language barrier. For the omakase... the chef would come place the sushi on your plate and you get around 20 pieces. I'm not going to go through every single piece as I either don't really remember or I had a hard time understanding what it was. The pieces that stood out to me were the lightly torched makarel, uni, prawn and snow crab. The torched makarel was so flavorful. It had a slight smokey taste and the makarel was incredibly fresh. The uni was from Japan and is as good as the ones I've had at a three michelin star sushi place in Tokyo. My favorite was the prawn by far. Before making this piece, the chef came to us and lightly threw the prawn to show us that it was alive still. Slightly disturbing but you know how fresh it is. It was definitely the best I've had. The snow crab was also delicious. We also was served 3 different types of tuna - toro, chu-toro (fatty) and o-toro (fattiest) - and they were a let down. I've definitely had fresher tuna. Overall... it was a good dining experience. I thought the rice was too salty but you can tell the quality of the fish was high and the chef truly care about what he was serving. Sushi Nakazawa is by far the best I've had in the US, but it still falls short compared to what I've had in Japan.
(4)Jan Y.
Do they serve good sushi yes, is it over rated YES! Would I come back? NO. Given price point the vast selection of impeccable sushi restaurants in Manhattan I found this place to be trying too hard so hard which was a little uncomfortable. There were too many waiters standing around the sushi bar watching over I felt claustrophobic. Each fish was announced before it was made into nigiri and was repeated after the nigiri was made. I found it to be too much broadcasting.. just tell me 1 time when you put it on my plate please. Each announcement stopped everyone's conversations and we all felt like we had to give confirmation that we heard so there were 18pcs, 18 x 2 is 36 times! It isn't easy to get reservations here and now that I tried it I can def. put it behind me. Too many good restaurants all around this city.
(4)Josh d.
Been open only a year and 400+ reviews. Not really sure how much I can add to the buzz. Absolute perfection. In the top 5 sushi meals I've had. Though, I HAVE indeed had what I felt was better, they came at a higher cost. I also got to yell at our "Masshole" friend for asking for soy and wasabi. And, we got to teach him how to "sushi hands."
(5)Annie C.
Sushi Nakazawa will always have a special place in my heart. After watching the documentary "Jiro Dreams of Sushi", I was ecstatic to hear that Chef Daisuke Nakazawa, Jiro's senior apprentice, will relocate to the West Village in NY. I decided to pull the trigger last year and break my omakase cherry here. Ever since, I can never look at sushi the same way again. His omakase was truly phenomenal. So thankful my friend was able to snatch up seats for us. For a second time, I was able to experience Nakazawa's exquisite omakase dishes. The meal costs $150 to sit at the bar which includes 21 pieces of nigiri and a dessert, lasting about 2 hours. Every piece of sushi is greatly executed and served directly by Nakazawa himself. SERVICE -- The atmosphere seems a bit formal. As soon as you walk in, they hang your coats for you. The maitre d' even pushes our chair in for us. I love how they go around and ask every single diner if they're allergic to any type of shellfish or any fish preference they dislike. Throughout the meal, our waters were consistently being refilled. The service here is just top notch overall. SAKE PAIRING -- We did the sake pairing for an additional $40. The sommelier was knowledgeable on the origin of the sake and how it complemented the fish. However, most of them were on the dry and heavy side. I prefer my sake more sweet and less acidic. FISH FRESHNESS -- Incredible quality. His offerings changes depending on the quality and the season of the fish. Everything was extremely fresh with a melt in your mouth butteriness. Each nigiri is brushed with his accompanying sauce and enhanced with either sea salt, wasabi, Japanese mustard or even mint leaves without masking the delicate flavors of the fish. HIGHLIGHTS -- I loved the yellowtail, bonito, bluefin tuna, akami, chutoro, and tamago. The yellowtail had a nice pure flavor that left a sweet aftertaste. The bonito smoked with hay was ridiculously good. It gave it a rich smokiness which was unique. The three tunas were orgasmic. They were so tender like butter. From the first piece to the last, it had more of a velvety texture as you went on. The fish had a great enhancement from the mustard. The chutoro was literally like a fat explosion in my mouth, the flavors were divine! As for the tamago, it was delightfully light and savory with a egg custard sweetness to it. My only complaint is that the rice wasn't holding together on my first nigiri. However, everything else made up for it. Nakazawa still never fails to amaze me. Props to him for his innovative ways in preparing nigiris. Come here to have one of your most amazing omakases you'll ever have!
(5)Elaine H.
I wish I could give a six star or more as this place really deserves it. Said it many times to my friends already yet still want to emphasize here, this is the best sushi place in Manhattan, not one of. The most remarkable piece about here is that you would not get to choose what you eat, it is already predertetmined by Nakazawa san, unless you have any type of food alergy. But trust me, his courses are best among the best. Salmon to kick off, followed by scallop and lobster, till shrimp, tuna, eel and finally my favorite part, uni. Each single piece is like a piece of art work Nakazawa tried to deliver to us and it is well received and touched. The only sad thing about Sushi Nakazawa is that it is so hard to make reservation, even impossible for a dinner time spot or bar spot. But if you have yet to find your favorite sushi place in Manhattan, definitely vote for this place. It is never too late to expereice the monologue Nakazawa san trying to present to us.
(5)Jonathan Y.
Great establishment. I was very impressed with the staff and service overall. The sushi was delicious, rice was well seasoned, fish had great flavor. Nyc has so many great sushi restaurants, after awhile I dont really get the wow factor after eating so much greatness. I wouldn't compare to other sushi restaurants it wouldn't be right. Nakazawa has his own style of sushi. His uses of simple but intense ingredients such as yuzu kosho, fresh wasabi, the smoking of the fish will leave me some everlasting memories for me, which is the best way to touch people lives for a chef. It was worth the price and im guarantee he will have a some Michelin stars in no time. 4 stars from ny times already says alot. Also very great ambiance, although I did not goto the back. I just sat at the sushi bar it was very nice. Sake pairing were great. I highly recommend the sake pairings. Very great place for a date with someone that matters lol
(5)Jeremy G.
Incredible sushi experience! I was extremely lucky to snag a reservation last minute. I really wanted to sit at the bar but you need to reserve that months in advance! The omakase was amazing! Very unique combinations of flavors as well as new fish I had never tried before. Every piece of fish and every grain of rice was delectable! Our server was very attentive and knowledgeable. She quickly observed that my gf was left handed and they adjusted the plate presentation to accommodate her. Excellent service! For $120 in NYC, the omakase isnt too bad. It comes out to $6 per piece of sushi. Next time I'm getting a bar reservation for sure!
(5)Ricky C.
I will be the first to admit that I am far from a sushi expert; however, as a foodie, I trust my palate. In my opinion, I would rate it 8 out of 10 even though its prob some of the best I've had but I truly believe it can't possibly be the best around. The dilemma I am having here is the execution. Every piece of sushi was seasoned nicely but I think this in fact took away the purity and integrity of that particular fish. The omakase was a reasonable deal and the sake pairing is a must. Be careful w the add ons as the bill might surprise you. Service is knowledgeable and pleasant. Loved everyone except for the sommelier as he was far from friendly nor hospitable.
(4)Jon S.
Held off on reviewing this for so long, waiting for the right moment to file something, that I'm afraid that the information could be quite out of date. Sushi Nakazawa was a special treat for me, something I promised I would do as a reward for making it through a very normal but still quite scary medical procedure. So recovered, I waited another month for a reservation and another month after to actually sit down. After that kind of buildup, what experience could possibly rate? We had disadvantages going in - there was no Chef Nakazawa and we could only get seats at a table - but really that didn't matter. The service is very polished, explanations clear and concise and knife work masterful no matter who was actually doing the slicing. The restaurant is the byproduct of years of focus and dedication to creating a certain experience and taste. We went with the matching sake tasting - when spending this much, what's another $100 - which is absolutely worth it. There's plenty of food and wine to be had over the two hours or so of the meal, although that didn't stop us from ordering a couple extra pieces of tuna and smoked fish at the very end of the meal. The highlights, including the aforementioned tuna and tamago, covered up a dragging section in the middle with some strong fish that sometimes were overcompensated by relatively complicated garnishes. I'm also no fan of uni, which meant its position as a climax to the whole meal was a bit disappointing. But no matter, this is still a five-star meal and experience. Towards the end of the evening, I found my thoughts turning to fantasy, to a life where this sort of thing was a regular experience. I'm not sure it'd be good, as I'd then have to judge each piece of fish and not be as taken with the specialness of what is going on here. A little luxury is good, too much just brings on gout.
(5)Stephen L.
Would give Nakazawa-san-ya 10 stars if I could. I've now had the pleasure of eating at the counter twice and it's become my favorite sushi in Manhattan. Impeccable service, impeccable execution, impeccable sake pairings, impeccable fish, impeccable rice, impeccable tamagoyaki (what chef Nakazawa struggles with making during the movie). In addition to being a world class sushi chef, Nakazawa-san is an engaging host with a ready smile and quick wit. His charm elevates this beyond the usual sushi counter experience. To be treated so warmly by a world class chef is an experience everyone should have. My only complaint, and it would be minute if it weren't even smaller, is that they don't have draft beer available. Small point for sure, as I'm a big fan of beer with my sushi and much prefer draft over bottles. But I'll deal with it for the pleasure of having all of those amazing pieces of sushi again. And again. And again. Only wish I had deeper pockets. It's spendy. Kampai!
(5)Stef S.
As far as sushi goes, this is as good as it gets. Service is impeccable, and they gave us no attitude when we were running late for our reservation, which we appreciated. There's nothing I can say that has already been said below... 20 pieces of sushi + yuzu sorbet. The sorbet was my least favorite course ;) All kidding aside, my least favorite fish was the cuttlefish because it had too much shiso leaf with it. The shiso leaf is a citrusy, pungent cilantro-like herb that can be overpowering. Other than that, every piece of fish was accompanied with perfectly cooked and flavored rice. My group did the sake pairing, which was a great experience. The drinks menu is quite expensive, and we thought it was a better deal to add the $45 sake pairing than to get a $19 single glass. Yes, the $120 omakase in the dining room is pricing, but you'll taste the difference! As for reservations, you can make reservations on open table. Just be diligent and be willing to be flexible! I was able to get a reservation for 4 people on a Friday night at 7:45pm, but i took a bit of work to see when spots opened up.
(5)Jennifer M.
My boyfriend and I were able to score bar seats for Sushi Nakazawa a few Sundays ago for dinner. Yes, we are both fans of the documentary, and very much would like to try eating at Jiro's place one day. But why not settle for the next best thing, right in our neighborhood? Verdict? This was place was so much fun! It's all about the bar seating in this restaurant. I could not imagine the dynamics in the back of the house with table seating. Although I'm sure the service is just as impeccable dining in the back, it's the chef behind the counter that make this place welcoming and memorable. The quality of the food is as fresh as it can get. Definitely worth the visit and the attempts to get reservations at the bar!
(4)Anna K.
20 piece omakase sake tasting if you can score bar reservations, go. the best part is being served food you would never know to order. excellent preparation, great to watch the action at the bar. sake pairing is unreal.
(5)Jessica A.
Came here for to celebrate my boyfriends birthday and because after watching Jiro dreams of sushi we got hooked on omekase and once we heard that Nakazawa was coming to NYC and had trained under Jiro we just had to come! Reservations were a bit difficult to come by but definitely not impossible. From start to finish the omekase was superb! While I would've wished to sit at the sushi bar we sat in the dining room where we got first class service and every piece of fish and part of the meal was carefully explained. We also did the regular sake pairing which was a great addition. Would definitely come back but to sit at the sushi bar next time with hopes to meet the wonderful and talented Nakazawa! A great place to come for special occasions as its a bit pricey but definitely worth the money.
(5)Yuda Z.
Sushi bar for reservations of two only. Is that against single people or something? The rice they use is more solid and stringy than Sushi Yasuda. I guess it depends on which you prefer. I like them both. They are quite different. Scallop sushi is mediocre. I personally don't like sushi chefs who "embraced" blow torches. They really don't taste as good. This is quite disappointing considering Chef Nakazawa is Jiro's apprentice. The fatty tuna is seared. I seriously can't believe it. Uni, roe, lean tuna, egg, and the pawn with caviar are wonderful. For the extra dishes, don't go with the shrimps. They are not that good. DO GET the wagyu beef and the seasonal uni. They are fabulous. Sorbet is quite good.
(4)Yimei M.
I would say that it is a MUST to watch Jiro Dreams of Sushi so that one can truly appreciate and indulge in the fine art of sushi-making. Observing the amateur chefs at the sushi bar, one can tell that none of them can come up to par with the natural fluidity that Nakazawa acquired through 10+ years of training under Jiro. We made reservations 2 months in advance to get a 9:30pm seat at the bar for omakase style with Nakazwa, himself. The wait was definitely worth it even though the dinner started late because Nakazawa does photo-ops! It was a full 1.5 hour divine sushi dining experience where every piece of fish/ seafood flowed perfectly on your palate. The red snapper was one of my favorites because of the smoky and even floral essence that it brings. Another interesting sushi was the shrimp sushi. It was so fresh that you see Nakazawa preparing the shrimp sushi from live shrimps. I can truly go on and on about the 20 pieces of sushi as each and every single one was unique in its own way. But try not the get any more sushi because you'll truly feel satisfied when you try the yuzu sorbert. The omakase menu is seasonal so just be opened to what the chef serves. However, if you truly don't like a certain type of sushi, don't be a afraid to voice that. He will be more than happy to substitute it.
(5)Angela W.
I love sushi, and I love watching documentaries. Put the two together and you have Jiro Dreams of Sushi, the story of Jiro on his continuing quest to perfect the art of sushi. So naturally, when Nakazawa - the namesake of the apprentice who had worked at Jiro's - opened up in New York, I knew I had to go. I admit, it took a while for me to get here since reservations open up at midnight and I go to bed by then, but I was able to snag a reservation two days in advance when someone had canceled. TIP: I highly recommend looking at availabilities on Opentable two days before the day you want to go since people have to cancel by 5:00PM to avoid being charged the price of the Omakase. Another TIP: Nakazawa only works Monday through Friday, so if you want to see the man in action, do not go on a weekend. To start, there are two dining options at Sushi Nakazawa, bar vs. dining room. I prefer the bar since you're right in front of the chefs, you get to watch all the sushi being made, and you're able to interact with Nakazawa, who is simply adorable. It is $30 more expensive than the dining room, but I think the experience of sitting at the bar is well worth this premium. Nakazawa is incredibly personable - he will answer your questions and happily pose for photos (as an Asian girl who takes photos of food, this was important to me). The sushi itself I would probably characterize as a mix between traditional "purist" sushi you find at places like Yasuda and the more "innovative" sushi you would find at Gari. Some pieces (fatty tuna, uni, eel) were served standalone, but others were served with relish (smoked salmon, scallop with spicy yuzu pepper, trigger fish with liver). I would rate the fish as a 4.5 and not a solid 5, since not all the pieces were knockout (for example, we were served a piece of cooked shrimp which I thought was quite ordinary). It probably isn't the best tasting of sushi in New York, but Nakazawa's demeanor and overall experience made up for it and brought this place back up to a 5 for me. Another note - I highly recommend getting the sake pairing. It's a steal at $40 (there is a premium pairing for $80), and it definitely enhanced the meal. We got to try 4-5 different sakes, which went with about 4-5 pieces of fish each. The sommelier was extremely knowledgeable and explained the taste and origins of each pairing and how it complemented the progression of the fish (ie. From lean to fatty). Overall, I loved it and I'm so happy that Zagat ranked this as the best newcomer restaurant of the year (especially after the Michelin snub). Well-deserved, Daisuke!
(5)Morgan W.
The experience was one-of-a-kind and definitely worth the $30 premium to watch Chef Nakazawa serve you personally. The sous chefs help him cut the fish and boil the shrimp, but it is Nakazawa himself that prepares each individual piece. The bar seats 8 people and the patrons are served from the left to the right. The left most seat is great for photos because it has the best lighting and bonus - you get served first! However, the middle seat is optimal for watching Nakazawa in the glory that is sushi making theatrics. The seafood was extremely fresh, except for the uni. However, during the winter months (a.k.a. ripe uni season), you can choose your own uni! The scallop's sides were still fluttering when it reached my plate and the spot prawn was literally killed right in front of us. Chef Nakazawa exclaimed "Still alive!" and flung a prawn on the table - caution: some of the prawn will jump. After collecting the runaway prawns, Nakazawa twisted the head off and cackled to himself "Not anymore." My favorites were the spot prawn, scallop, chutoro (medium fatty tuna), and the trigger fish with trigger fish liver. Those were the highlights, but I felt that every piece was delicious. For $150 to sit at the bar and enjoy 21 pieces of sushi made by Jiro's apprentice is truly a memorable experience. My friend that accompanied me likened the quality and freshness of the sushi to Sushi Dai in Japan, right next to the Tsukiji Fish Market. I only have one suggestion and that is go! You can thank me later when for days after, you'll still be reminiscing of every moment of that omakase and wanting to go back for more, that is, if you're able to snag another reservation.
(5)Dennis J.
Fantastic sushi at reasonable prices. A friend and I scored seats the the bar with chef Nakazawa, and while I don't remember each piece of fish I had, they were all very fresh and tasty. My favorites were the salmon and the various pieces of tuna, particularly the fatty tuna. I actually thought the tamago was a bit underwhelming given all the hype, but the seafood was all delicious. The service throughout the meal was spectacular, and they were all very helpful and accommodating. If it weren't so hard to get a seat, I'd definitely go back for a nice meal.
(5)Lori L.
Several years ago, I watched Jiro Dreams of Sushi with more than just a fragment of disbelief. After all, the then non-seafood eater wasn't able to appreciate what a good portion of the film was about. It wasn't until I moved to New York City and had my first omakase that I had some semblance of what "ultimate simplicity equals purity" could mean. And one way or another, I found myself obsessively stalking Sushi Nakazawa's reservation page, and ultimately getting a dinner reservation on a Friday evening at the Sushi Bar. The restaurant is situated on a quiet street in West Village and even before opening, it's bustling with activity. I arrived well before our reservation time, but had a chance to peek through the windows to catch a few of the chefs prepping for the dinner service and was even surprised by Nakazawa himself as he popped out from the cellar door. As the sushi bar only seats ten guests, and the meal must begin uniformly, this is not the instance to arrive fashionably late [1]. We were all shown our seats at the counter and after a quick run-through of allergies/dietary restrictions as well as beverage selections, our 20-course omakase began. The first bite was Long Salmon with a touch of Japanese citrus; it was a tad too salty, but the overall flavor was a light start. And then, a Hay-Smoked Sockeye Salmon, a fish I don't normally enjoy, but this piece had a uniquely smokey flavor that made it monumentally more delicious. Our third piece, the Hotate, which Nakazawa delightfully called the "Dancing Scallop", was so fresh that it gave a slight twitch after it was plated in front of us. It was smooth, silky, and another delicious bite. The least successful piece was probably the Geoduck, which I might have grimaced at upon eating, as neither the texture nor flavor was particularly enjoyable. Thankfully, this was followed by a fish called the Spotted Knifejaw; complemented by yuzu zest, it was a flavor combination that made it one of my favorite courses of the night. The Cutlass Fish, the Pickled Mackerel, and Horse Mackerel followed - all satisfactory pieces, but not particularly worth noting. And then, the Spotted Prawn. These are still alive prior to the start of the meal, and Nakazawa-san jokingly placed a live prawn on my plate and couldn't hide his glee when it started moving around, spraying a few flyaway droplets of water across the table. We, of course, were served the freshly killed prawn, and the prior show certainly made it more noteworthy to eat. We hit the middle of the omakase with the Amber Shrimp tail, and at this point, Nakazawa-san asked if anyone wanted any adjustments to their sushi, such as more or less rice, but when nothing was voiced, the meal continued with the Golden Stripe Yellowtail, Hay-Smoked Bonito, and a trio of Bluefin Tuna: the Akami, Toro, and Chutoro. It wasn't until towards the end of the meal that we were given what I thought was the best piece of the night: the Uni, which was served with a helping of truffle salt. Not a combination that I would have thought of before, but the flavor of the salt melded beautifully with the texture and brininess of the uni. And then the Ikura, salmon roe, followed by a perfectly toasted Hand Roll, with tuna wrapped in nori. I enjoyed the addition of wasabi to it, an ingredient that was either not present or far too present in the earlier bites. We finished with Anago, saltwater eel, and the infamous Tamago... It was surprisingly sweet, more of a dessert than a savory bite. The texture wasn't like anything I've had before; soft, custard-like, and not reminiscent of egg at all. A cup of green tea and a scoop of sorbet finished off the meal on a refreshing note, and we all thanked Nakazawa-san before departing. Overall, Sushi Nakazawa is a solid restaurant. The service and ambiance are excellent, and the fish is definitely of superb quality. My main complaint was with the rice: the lack of seasoning, acidity, and the misuse of wasabi definitely detracted from the overall taste of the fish. The price is $150, exclusive of tax and tip, for a meal at the sushi counter, a price that's perhaps "reasonable" by NYC standards, but not entirely justified by the quality of the overall meal. I did, however, appreciate the way Nakazawa interacted with his guests, trying to make the experience an enjoyable one and educating them simultaneously. It's not a personality that you'll find at most sushi counters nowadays, and certainly a point that makes this meal a memorable one. -- [1] ny.eater.com/archives/20…
(4)Edward K.
Great Sushi downtown Very fancy 10-course tasting menu, around 7 were sushi. Most of them were amazing, but there were some strange ones. There was a great desert course at the end. The waitress gave a detailed explanation about each course, so you know exactly what you are having Food: 8 out of 10 Service: 10 out of 10 Decor: 10 out of 10 Price: 7 out of 10 Location: 9 out of 10 Total: 44 out of 50, 8.8 out of 10
(4)A W.
I'm going to make this quick-- eating at the counter in front of Nakazawa himself- was one of the most incredible food experiences of my life. If you live in NYC and never make it here chalk it up as a foodie tragedy. INCREDIBLE SUSHI/SERVICE WITH ZERO PRETENSION- what more could you ask for?
(5)Lane S.
This place is disastrous. Everything was either average or awful except for uni, tuna toro and the lychee ice cream. Masa is just waaaaaaay better than this place. This place is a joke, period.
(1)Amanda L.
Best sushi ever? No. (Kusakabe in SF still holds the title for the best I've had.) But it's still really, really good. And overall, it was an amazing experience. We had a 5pm reservation and arrived at 5pm on the dot - everyone was already seated, and I felt like they were waiting for us. Oops. We were on time, but to spare yourself from the awkwardness, plan on arriving early. As you would expect, it was course after course of delicious sushi. The fish was fantastic, and rice was perfectly prepared and seasoned. (I read somewhere that contrary to popular belief, sushi is less about the fish and more about the rice.) Chef Nakazawa was jovial and friendly throughout dinner service; you could tell he really enjoys what he does. I was just as amazed by the focus and efficiency of everything going on behind the counter. The precision of slicing fish. The technique of balling up the rice. And as someone who is constantly trying to improve her mise en place skills, I was in awe. There was minimal walking back and forth. Everyone, for the most part, stayed in position (except for Chef Nakazawa, who personally placed each piece of sushi on each diner's plate). If you're interested by the process of making sushi, this experience is probably as good as it gets. By the way, Chef Nakazawa makes all the sushi for the bar; his sous chef makes all the sushi for the dining room. If that isn't enough reason to try to snag counter seats, I don't know what is. And the tamago was delicious too.
(5)Benson Y.
There was a moment where I felt a brief pang of nervousness as I approached Sushi Nakazawa. I had never felt this way about eating at a restaurant before, but having seen the documentary "Jiro Dreams of Sushi", I imagined a scenario were a gruff, stern master of the culinary arts would be serving me in relative silence for about a half hour and I, being new to the experience would commit some type of social faux pas that would get me looked down on in the middle of one of the most expensive meals I've ever paid for. Much of this concern dissipated as I entered the restaurant. Off to the left is the famous sushi bar - really the best seats in the house and the only way to experience Sushi Nakazawa. A host station greets you to the right and way in the back is a dim, comfortable seating area with tables (where sushi is brought to you as fast as it is made at the sushi bar). From moment one you are made to feel comfortable. The hostess and host were both incredibly professional, polite and pleasant. We were seated at the bar, our coats taken to be hung up nearby and immediately the smiling, gracious faces of the four chefs behind the sushi bar greeted us. This included Chef Nakazawa himself who would begin and end the night being not only a consummate chef and professional but also a warm and humorous presence throughout the night. When you sit at the sushi bar, you are served Omakase style based on the Japanese phrase "I'll leave it to you". There is no food menu. Instead you are served a menu of sushi based on the chef's preference for the evening. Chef Nakazawa's focus is serving the parties seated at the bar. The other three chefs focus on creating the dishes for the tables in the back. Your place setting features a large granite plate, a pair of chopsticks and a small bowl holding fresh pickled ginger. The ginger was not too sweet but instead had a nice snap to it and acted as a perfect palette cleanser between pieces. All the wasabi served on pieces of sushi is from the fresh ground root and not something squeezed out of a bottle. This is a high level experience in every way. After being provided with a traditional hot towel to clean our hands, we were ready to enjoy the menu for the evening. The following lists only my favorites from the 21 pieces we were served that evening: Smoked Coho Salmon: Surprisingly smokey in flavor and sweet. Not like a lox, but much more subtle and deep. Sea Bream: This piece was topped with an uzu zest. The zest was bright and savory and as a whole, this piece had a very earthy flavor. Half Beak (Sayori): This piece had a gorgeous piece of silver skin on it and included a Shiso pepper sauce worked into it. The result was a smooth, floral flavor that reminded me of lavender. Dungeness Crab (with crab innards): I have fond memories of taking out crab innards from fresh crab dishes at Chinese restaurants in my youth. It tastes great on rice and has a very musky flavor to it. You either like it or you don't. This piece mixed that flavor with fresh crab creating one of my favorite pieces of the evening. Smoked Bonito: Like the Coho this piece was smoked but the flavor was different, leaning more towards a salty flavor. This piece reminded me more of lox than the Coho. Tuna Trio: This was a centerpiece of the meal for sure. There was Akami (Lean Tuna), Chu-Toro (medium tuna) and O-Toro (fatty tuna). The lean and medium tunas are the ones that most people would be familiar with flavor-wise. The fatty tuna however was insanely rich and buttery. It melts in your mouth and was absolutely amazing. Sea Eel (Kanpyo) & Grilled Egg (Tamagoyaki): This pairing was the finisher for the series. Eel is another favorite of mine. It's sweet and savory at the same time. The egg custard had deep and sweet egg flavors and was firm on the outside and soft on the inside. I've had plenty of egg custard in my time and this was the best I have ever tasted. Lychee Ice Cream: Not sushi of course but our dessert course deserves a mention. You can get lychee ice cream almost anywhere nowadays - but with bits of lychee inside? That's what this had and it was excellent! At the end of the meal, the host asks if you want any pieces repeated as a finisher (at an extra cost of course). Honestly I was so stuffed at this point I couldn't but I some other guests did. A testament to the skills of Chef Nakazawa. There are a lot of words I can use for this experience. Transcendent, amazing, wonderful...but none of these words seem to do it total justice. If I were to say one negative thing about this meal, i
(5)Ian C.
As expected, this place was definitely a great dining experience. The staff were attentive, and as many have mentioned the food was great. I also thought the sake paring was well done. The main draw of this place is obviously being served by Chef Nakazawa himself. He was obviously focused and had a high attention to detail. When my friend was getting too full, he made smaller pieces to accommodate. I also saw him flip the sushi for a left handed patron. I frankly don't know why you would eat here if you were not sitting at the sushi bar, it seems to defeat the purpose. So why a 4 star. It's because though the fish was great, at the price point your expectations go up. Was it the best sushi meal I've had in the city, I think I've had some better experiences, but that said this is to me more about the whole experience and the whole experience was worth a try to decide for yourself.
(4)Gary B.
Fish really shines. I am use to adding soy etc... Here all ingredients are on it. Kinda takes fun out of it (like someone put ketchup on ur frys) but it's great!!!he knows how to season more importantly not over seaason I'll be back. $459 for 2 w a bottle of wine$(90) only 1 menu for all ....: 21 pieces of sushi and 1 hand roll. Everyone gets same
(5)Alice W.
What an incredibly amazing meal and experience. From the minute I stepped into the restaurant to the second I finished my dessert, it was the most perfect, perfect dinner I've experienced in a long time. All the hype, all the rave reviews - they're right. I wouldn't expect less from the protégé of Chef Jiro Ono. Let's start with reservations. As most people know, you can make reservations online for both the sushi bar and the dining room 30 days in advance, every night at midnight. Dining room reservations are for parties up to 4 and sushi bar are for 2. I made reservations online, timing it so precisely that as the second hand of the clock struck midnight, just like Cinderella, I rushed quickly to press that "Find a Table" button. You need to enter your credit card information when you make the reservations. If you cancel or reschedule with less than 48 hours of notice, they will charge the price of the omakase plus tax per person on the credit card on file. As we walked into the restaurant and gave the hostess our names, we noticed that the staff was setting up the sushi bar. The other sushi bar patrons were all standing by the door too. We were seated soon after, two by two. The ten-seat bar was a very clean and polished white Italian marble with bar-stool-like metal swivel, black leather sushi chairs at the bar. The dining room is in the back. Servers offered oshibori (hot towels) and waters, later passing sake menus. The man of the night, Chef Daisuke Nakazawa, walked behind the sushi bar with worn jeans, socks, and Japanese-style flip flops. Casual. He had the biggest smile on his face too, saying hi to each sushi bar patron. Extremely personable. A 20-course omakase, every piece of fish, rice, prawn, and scallop the Chef touched and cupped in his hands is done with expertise and care. Even his sous chefs were highly experienced and meticulous, as I observed one carefully cutting slices of salmon and tossing aside any slice that wasn't exactly uniform. The attention to detail was phenomenal. And that's just not Chef Nakazawa and his sous chefs. As if the staff had ESP or cameras installed in tea cups, they knew exactly when my green tea was running low and would come fill it without me having to ask. They picked up and presented new napkins to patrons who dropped theirs without them knowing, refilled water and sake glasses quickly, and replaced the tiny, folded wet towels that were used to clean fingers in between sushi. They were all perfectionists. Our 20-course phenomenon consisted of: +Japanese King Salmon +Smoked Koho Salmon +Scallop with yuzu sauce +Squid with shiso leaf and ume plum +Seared goldeneye snapper +Flat head fish with yuzu zest +Trio of mackerel (Spanish, horse, and regular) +Prawn with white fish roe +Dungeness crab with crab innards +Golden stripe yellow tail +Bonito +Trio of bluefin tuna (lean, soy marinated, and fatty) +Uni +Soy cured ikura +Tuna hand roll +Salt water eel and tamago (egg custard) Every piece of sushi was handled by Chef Nakazawa, his fingers expertly turning over fish, cupping every rice ball into its tapered shape, and brushed a sheen of nikiri on each sushi. He then placed each sushi on our volga blue granite slab, telling us what that sushi was. Every piece of sushi that hit my tongue had the most perfect freshness to it. Every piece grabbed hold of my mouth and left me wanting more. What's important and special as the way Chef Nakazawa prepares his sushi is that each sushi has a different temperature that affects flavor and texture. He knows and is able to hit the exact temperature for yellowtail versus tuna or salmon, and he is able to release the perfect richness. His thoroughness and painstaking scrupulousness is evident in every slice you eat. And even though everything is made with such awareness, the Chef also focuses on simplicity in a way not many sushi restaurants do. Although obviously I enjoyed every slice, my favorites were the seared goldeneye snapper, mackerel, prawn, crab, fatty tuna, and uni. The squid with the shiso leaf and ume plum was very unique and even the tuna hand roll was fantastic. I wanted a taste of every piece all over again. At the end of our omakase, we were asked if we wanted two additional, extra orders, and of course, we decided to have the fatty tuna and the Japanese King Salmon again. If you ever watched Jiro Dreams of Sushi, you'll remember Chef Nakazawa crying when Chef Ono told him he made an acceptable tamago after hundreds of attempts. Well, it showed tonight. Even the tamago was on point, a perfect end to the omakase. After the omakase, we all got a small bowl of lychee ice cream. As I mentioned, Chef Nakazawa is incredibly personable. He smiles, poses for pictures, and engages with the patrons. At one point, he gleefully held live prawns by their antennae and posed for photos, before taking care of the prawns. An amazing, amazing meal. Chef Nakazawa, gochisosama deshita. Oishikatta desu.
(5)Vivian L.
Long overdue review The bottom line? The hype is real. It may be tough to get that reservation at the bar vs in the dining room, but trust me it's so worth it! (*Pro tip, you may find that last minute reservations open up a few days before, as people cancel their reservations before the deadline so that they don't incur a penalty) Chef Nakazawa is so personable and friendly, serving you sushi from his own hands, and makes it a point to converse with all of the guests. Yes, you are allowed to take pictures and I certainly did, of every single piece of sushi I ate =P. Ambiance is clean, modern, and elegant with several servers hovering around should you need anything at all, and it's a great place to celebrate a special occassion with a loved one (FYI you will only be seated in pairs at the bar). You might want to eat a small lunch because trust me you will be stuffed with the approx. 20 pieces of sushi that are served! Everything tasted extremely fresh but my absolute fave was the uni, mmmm, heaven in one bite. We were also served delicious lychee ice cream at the end, which was a perfect end to the meal. The experience was worth the hefty price tag, and it is well worth a visit!
(5)Eva T.
Best ever! Hands down the best nigiri omakase I've ever had! Just the sushi rice itself was a marvel! It was as if each grain of rice were individually stacked and then shaped into the nigiri pieces. You can feel each delicious grain in your mouth as you bite into the perfectly proportioned fish to rice pieces of sushi. Each nigiri was treated with a variety of seasonings to enhance the flavor of each fish, no extra soy or wasabi needed. The fattier fish such as the otoro was given a slight sear that brought out the natural fragrance of the fish oil. Every course was presented with a description by the server. To build on the flavor profile, the sushi is placed in a particular progression in the order they are to be tasted. No detail was overlooked including the service which matched the quality of the meal. Overall it was an immensely gratifying culinary experience.
(5)Quyen V.
I eat a lot of sushi, and this is the best omakase I've ever had. My favorites: sea scallop and blue-fin tuna (3 types of fattiness from the same fish). They were also very accommodating of my shrimp allergy. I'd highly recommend watching jiro dreams of sushi before coming here. You'll really appreciate the chef's training and preparation more. Nakazawa was previously at shiro's in Seattle, and I'm glad to finally get to try his sushi in nyc! The rice and overall execution of this sushi were perfection. They also bring out all the seasonings (4 types of soy sauce, various salts and herbs) beforehand to show you how they will season the fish; not only interesting but showcases the simplicity and attention to detail. 20 pieces for $150 at the counter or 120 in the dining room. There weren't any counter reservations available, so we went for dining room this time. Can't wait to try the counter seating. This place is worth it.
(5)Maggie T.
Ah-mazing. That is all.
(5)Dan T.
A long overdue review of what is probably now our favourite special-event treat-yourself don't-feel-guilty-that-you've-spent-a-bit-more-Âthan-you-expected-to-spend-on- sushi restaurant. This place does it all: it pays respect to and highlights the natural brilliance of the product; it raises eyebrows with bursts of nuanced creativity that enhance but do not overwhelm; and although comparisons may be made to the other stalwart sushi restaurants across the city, Sushi Nakazawa has a personality all of its own, and in my mind, takes the best of all worlds and makes it look easy. Sitting at the sushi bar is definitely the way to make the most of a meal here. Not only is it mesmerizing to watch the chefs at work, it is just a fun experience to engage with Chef Nakazawa himself. Far from the morose, sacrosanct ambience portrayed in Jiro's restaurant in his eponymous documentary, Nakazawa has created a real atmosphere of joy and comfort. This is a place where you love your meal not only because the food is amazing, but because the chef is willing to laugh, crack jokes at your expense, and make sure you feel cared for every step of the way. The man loves what he does, and it shows! The menu is ever changing so although our meal is listed below, it will most certainly be different when your time comes. But rest assured, regardless of what you have, I have no doubt your experience will be just as brilliant. * * * White Alaskan King salmon Alaskan sockeye salmon, smoked with hay Scallop with spicy yuzu pepper Seared geoduck Steamed abalone, steamed for four hours Silver skin fish, pike mackerel*** Pickled mackerel, pickled for 4 days Trigger fish topped with Trigger fish liver Fluke Shrimp Blue shrimp from California Wild Skip Jack fish from Japan More Skip Jack Tuna More tuna Medium fatty Tuna, all with japanese mustard Fatty tuna Uni Tamago * * * Review #400!
(5)Brian J.
Where should I start. This is an amazing gem, and it is as good as sushi goes. The combination of the ingredients, the timing of each dish, the service, and seeing how the chefs prepare your food makes this an amazing experience. My favorite so far was the scallop sushi, what an amazing surprise! Beware though, once you eat in here, you cannot have other types of sushi, it just doesn't feel right.
(5)Lauren K.
Would give the sushi bar a 5 star review but everything from service to the dishes presented go downhill when in the dining room. Definitely only worth the money when you are at the bar with the main chef present. Services goes downhill drastically comparatively from sushi bar to main dining room.
(3)Kari C.
Ah, Sushi Nakazawa. This place was one of the highlights of our NYC trip. We even watched "Jiro Dreams of Sushi" in preparation. The restaurant itself was dimly lit & the wait staff was formally dressed. The patrons were surprisingly casual. We dressed up just in case, but really didn't need to. DH got the reservations on OpenTable by reloading the screen at midnight a month before. Our friends came with us and got the sake pairing. Nakazawa only serves nigiri style sushi, 20 pieces for $120. If you're still hungry afterwards, you can order individual pieces. Menu changes based on what's fresh. We've been to many fancy sushi places in the US and Japan. This one is unique because of the experience. It featured some fish that we normally don't see. Haha, no rolls, fake crab, spicy sauce, wasabi and soy sauce dip here! They give you a "finger wipe", in case you want to eat with your hands in the traditional Japanese style. The flavors are a bit unusual for a Westernized palate...not everything will be "tasty" if you're used to American style sushi. Some highlights included the hay smoked bonito (probably done like Jiro's son did in the movie), lean bluefin tuna (very intensely flavored, with notes reminiscent of blood), seared giant clam, very delicate thinly sliced spear squid on a shiso leaf. The shiso flavor was overwhelming, I thought, but the squid was impressively sliced. Santa Barbara sea urchin was delicious, as always. The sea eel was good, but not amazing. We would have preferred it crisped, like places in the SF Bay area prepare it. There were a few with a dab of yuzu, such as the sea scallop, but most were plain so you can taste the flavor of the fish. The egg omelette was amazing...it had a hint of sweetness and delicate texture, more like a custard than an omelette. There was a really nice, refreshing dessert: yuzu sorbet with a blackberry. Delicate and delicious. Sake pairing was $40 and added to the experience. We had several different types of sake, including an unfiltered one. You're expected to make a glass last through several plates. Some minor gripes: the timing of the dishes was a bit off. Sometimes, there was a long wait between plates. Our dining companions were still hungry at the end of the meal. Tip: you can ask for a card with a list of the fish for that evening. They'll give it to you at the end in an envelope. Overall, an excellent and unique experience, but not necessarily the "best tasting" sushi. Perhaps it's something we need to get used to.
(4)Anthony V.
NYC's. Best. Sushi. Full stop! Make sure to sit at the bar so you can listen to the detailed (and funny) descriptions of each piece.
(5)Cathy M.
I didn't know what to expect before I came here, even though I have been hearing amazing things. I got there early with a friend and sat at the bar. The service was very good and immediately began serving us. All I can say is...wow. The food was incredible. Some of the best sushi I have ever had in my life. And, mind you, I have traveled and eaten all over Asia. I was very impressed with this small restaurant. Though the atmosphere is not much, the food makes up for it. Would definitely recommend this place to all sushi lovers. Very unique and tasty bites.
(5)Yuya M.
If you have not seen the documentary "Jiro Dreams of Sushi" available on Netflix, go watch that first before going to Nakazawa. Nakazawa is a former apprentice of Jiro whom has since then opened his own restaurant in NYC. The restaurant requires reservations 30 days in advance, and has Nakazawa making the sushi omakase style, of various fish, in very specific orders orchestrated to offer the best Japanese sushi experience. The reservations and sushi line of assembly all stem from his master, Jiro who also does the same at his restaurant in Japan. For the best experience, as with any Japanese sushi, sit at the bar. If wine brings out the flavor and ambience amplifies mood, sitting at the sushi bar in a Japanese restaurant brings you as close to Japan as possible. My understanding is that the omakase that Nakazawa serves changes periodically which is understandable as seasons bring out varieties of fish. What makes Nakazawa stand out aside from the fact that he brings his masters teachings and traditions with him, is the rice. Contrary to belief what makes sushi exceptionally good is how the rice is cooked and seasoned with vinegar. Some venues will have rice that is too soft, too hard, not enough vinegar, too much vinegar. The rice at Nakazawa is exceptionally good because they use the same method at Jiro's, timing it perfectly and applying a ton of pressure. The variety of fish are good but nothing special. No fish in NY can compare to fish in Japan. For the same reason that it is better to sit at the sushi bar when eating sushi because it is served fresher, as compared to the 2 minutes it may take for the waiter to serve the food should you have been sitting at a table, the same goes for the quality of fish that is caught and served in Japan versus the fish that is caught, frozen, and transported to the States. Overall, Nakazawa may seem pricey, but for the amount of pieces that will be served, and the dining experience offered, it is a reasonable price. Personally, I prefer to go to other authentic establishments for sushi, but I enjoyed the experience very much.
(4)Julia Z.
Our meal felt more like a show than a dinner. Of all the omakase dinners I've been to this one felt the most stuffy. Every move/joke from Nakazawa felt calculated and rehearsed. I enjoyed the quality of the sushi but the atmosphere was too stale for my tastes. Also his sous chefs serving those in the dining room are Chinese. I heard them whispering about after work plans.
(3)Donna W.
I had been trying to get a reservation for a very long time but discovered that the way to do it is just to put in a date on OpenTable and then when they tell you there's nothing- to just select the next available. That way I was able to get a reservation for me and a friend at the bar for the next day. The tables are all the way in the back, so I don't think that experience is worth it. From the other reviews, I wasn't sure what to expect but I had fun. Chef Nakazawa interacts with everyone and puts a moving shrimp in front of every other person. And I thought the sushi was very fresh and tasty. I'd come here again.
(5)Joichi I.
Some of the best sushi I've ever tasted in the U.S. Unlike many super-high-end sushi places in the U.S. that fly their fish in daily from Tsukiji, Nakazawa also sources directly and locally. This introduces some fish that is not strictly traditional but chef Nakazawa has managed to adapt them without compromising the very traditional preparation style. The sake list and the pairing was great and the waiter had a sommelier level understanding of Japanese sake which was very impressive. They only take reservations for pairs at the counter and they sync the first part of the course so make sure you reserve way in advance and show up on time so you don't screw up the schedule for everyone. They also have tables for groups of other sizes. Staff was friendly and professional.
(5)Griffin A.
I'm not worthy to judge Chef Daisuke Nakazawa --- that being said, this is easily the best restaurant I've ever attended. I've been here twice since its opening and have been absolutely blown away both times. The first time, I went with my family and sat in the dining room. The second time, I went with my girlfriend and we sat at the bar. Both places have their perks but I found the bar to be much more enjoyable. Chef Nakazawa makes a piece of sushi for 4-6 people at the bar, lines it up on his hand, places it on your marble slab of a plate, and explains what he's made for you. While one half of the bar eats their piece, he makes the same pieces for the other half, and continues this through the night. The pace was comfortable and each piece was small enough to comfortably eat in one bite. Slow eaters (myself) and people worried about having to go to the bathroom need not worry, Chef Nakazawa will skip you if you're not there to receive your piece and will include you in the next round, one piece behind everyone else. One couple showed up 15 minutes late which I thought would throw off his whole plan and anger him, but Chef Nakazawa greeted them warmly and started them from the first piece while the rest were on our 3rd. One thing that really made me love this restaurant and Nakazawa himself came when I patted my stomach and gave him the "I'm full" face after eating the uni and the salmon roe back to back. He laughed and asked if I'd like to stop eating. Of course, I said no. My last plate then came out with a very mini piece of saltwater eel sushi next to the delicious tamagoyaki he's famous for. He smiled when he gave it to me and said so you don't explode. That solidified this place as my favorite establishment in the world.
(5)Ginny B.
Just delicious. I almost gave it four stars, since it is pricy and the meal lasts barely an hour and a half. But, the quality of the fish is outstanding, the best I have had anyplace! Sit at the sushi bar if you can. Chef Nakazawa is charming and he places each piece of sushi for you to eat. I get hungry just thinking about my meal. If you love sushi, go.
(5)Monica P.
I owe Sushi Nakazawa a long-overdue review since my first time there in December 13'. ALWAYS AN AMAZING EXPERIENCE HERE! DO GET RESERVATIONS AT THE BAR MON-FRI! To me, coming here defeats the whole purpose if you do an Omakase in their back dining room or on a weekend where Nakazawa is not there. You should do the full Omakase experience right where you're in front of Chef Nakazawa, who was the apprentice of Jiro, the sushi master in Japan and watch him work his magic. He does not touch your fish at all if you get the dining room tables, only his assistants prepare them for you. SUSHI QUALITY -- the fish is without a doubt incredibly fresh. He uses many local fishes that changes from season to season from the States and from Japan as well. I actually enjoyed the fish selections more the first time we came. The one thing that I love the most about Sushi Nakazawa compared to other Omakases I've had is that his nigiris are really precise. The fish to rice ratio is absolutely perfect to me. The fish is always served in a nice generous chunk over a small well put together rice... unlike some other places where the fish and rice is too skimpy (ahemYasuda) or uses too much rice with a small cut of fish(ahemKatsuei). The nigiri is served at the perfect warm temperature with a not too subtle yet not too overpowering vinegar note to it. The flavor profiles are innovative and exquisite. He ages, smokes, and even torches certain fishes along with incorporating mint leaves, mustard, special house made sauces, and sea salt... All greatly executed in each piece of sushi! **My favorite highlight at Nakazawa everytime always seems to be the Bonito, live scallop, blue fin tunas, and tamago.(His tamago is absolutely perfect and the best one ever.) SERVICE-- I do not quite understand why people tend to complain about the servers here. Yes they are very well dressed in suits, but they're not intimidating nor do I ever mind them at all during my Omakase dining experiences here. Actually, I like them. The service is so on par; constantly cleaning up my plates, refilling cups, being informative like when we can't understand Nakazawa's English, and especially pulling in and out my chair for me since those bar stools are so damn heavy. Chef Nakazawa himself makes the Omakase experience so much more memorable everytime. He's so interactive, funny, and his smile really does light up the whole room. The love me and my boyfriend have for this place is too real and big. I highly recommend everyone to pop their Omakase cherry here or all the sushi snobs already, of course have to check out Jiro's apprentice's restaurant. It's a two hour Omakase session with 21 nigiris and a dessert that would cost you $150/pp. Sushi Nakazawa, you completely changed me & my boyfriend's sushi perspective to another level.
(5)Salvador A.
Horrible service. Sake sommelier had the worst attitude ever. The tasting menu was ridiculously insufficient. The staff was incomprehensible and they brought out two pieces of sushi with wasabi after having emphasized several times that two of us are allergic. The quote of the night was: "never bring me here again!" It's priced only slightly below Masa but is miles behind! If you're in the mood for first class Japanese just go for the real deal at Masa or even Morimoto or Soto.
(2)Jocelyn K.
This place warrants a 4.5 stars and lives up to the hype. After a month of trying, I was finally able to get a reservation for 2 at the sushi bar. Definitely try your best to get the bar, as the omakase you receive in the Dining Room is not prepared by Nakazawa himself. You also do not get the live prawn in the dining room. Interacting with Nakazawa is also a fun experience. He is a really funny and chill guy and even posed for me holding the live prawns. To start off, here are some tips on getting reservations: - Have OpenTable ready and at midnight get ready to hit that reservation button. I usually waited until 5 seconds after midnight, because sometimes the system is slow in resetting the 30 days. Easiest times to get at the bar are 5pm and 9:30pm. 7pm is near impossible. - It is considerably easier to get Dining Room reservations - Their phone seems to be faulty. I tried dialing several times during the hours specified on their website, but it always seemed to loop a recording. Eventually, I discovered you have to just stay on the line even if the recording replays. If you get a busy tone, dial back a few minutes later. - You can also check weekly for cancellations. Just pick any date within the 30 days limit and hit the Find Next Available button. This is also an easier way to get bar reservations. - On some days, Chef Nakazawa will not be present. It will say so on the OpenTable reservation form. Now for the experience: The dining experience took approximately 2 hours, as you need to wait for Nakazawa to prepare pieces for all 10 people at the bar. 21 pieces of fish might not seem a lot to some people, but it was to me. If it is too much for you, Chef Nakazawa is very accommodating in that you can request for him to use less rice in the pieces. There were some fantastic melt-in-your-mouth pieces, some average ones, and some pieces I did not like. All of the smoky ones I did not enjoy, mainly because I dislike that kind of taste. Also as a note, not all the pieces are from Japan. Some are from right in the US. For example, one of the salmon is Alaskan, geoduck from Washington, the live scallop is from Maine, and amber shrimp is from Guatemala, and bluefin tuna is from North Carolina. Some notable ones are listed below: Golden Eye Snapper - crunchy top from being torched, really unctuous Live Prawn - not sweet but great texture Amber Shrimp - Dipped in the broth in which it cooks Sea Urchin from Hokkaido - more briny than sweet like the Santa Barbara uni, but has a more creamy texture Fatty Tuna Salmon Roe Favorite was the Golden Eye Snapper and the Sea Urchin. I did think the Tamago was hyped up. According to Nakazawa, he does not make it himself. And to me, it just tasted like rolled egg with sugar added to it. It tasted great, but there were some better pieces. We ended with high quality hot green tea and Yuzu sorbet topped with a frozen raspberry and a boysenberry at the bottom. Although completely stuffed by that time, I could not resist the refreshing citrus sorbet. With the $150 price tag per person, excluding tip and tax, I am hesitant on repeating this experience. I am not a sushi fanatic and no matter how high quality the food is, I still cannot justify spending that much money for one meal. Still it is a good place to go at least once to celebrate a special event like an anniversary or birthday.
(4)Julia F.
I am almost in disbelief that I experienced Sushi Nakazawa. A few months ago, after watching the documentary, "Jiro Dreams of Sushi" I thought about how sad this Westernized interpretation of sushi is that we consume. A close friend with an acute palette promised that we would experience Nakazawa, Jiro's "mini-me" in the most positive of connotations if you will, and be forever changed. And we were... What is it like to have a "still moving" scallop in your mouth? My god...it quivered and undulated before I put it on my tongue. The flavor was pure sweetness, with the right amount of slip and soft texture to forget that you had a still living creature in your mouth. Nakazawa smiled and repeated his entertaining mantra of "still moving." Standouts were the Bonito, King Salmon, Dungeoness Crab with brains (the Nori was warm and tasted of the sea...mmmmm), Uni and Tomago (a perfect cube of cooked egg cake). Paired all of our sushi bar bites with a "Heavenly" Sake from Nagano that tasted like a fermented Honeydew mated with a Cantaloupe. What struck me, as we sat at the far corner of the bar, was the attention to detail. They had individuals innocuously filling your glasses, your pickled ginger, delicately wiping the stone plate where the sushi pieces were placed. There were people to pull your chair in and out for you. Runners who carefully inspected, then reinspected each plate of sushi as it went out to the table diners. Such meticulous, careful attention to create an experience that probably would only be matched and/or challenged if we went to Jiro's establishment in Japan itself. Truly, unbelievably amazing...
(5)Jerry B.
Not a fan of the suits and wine glasses for sake. Would prefer a simple sushi bar than a restaurant that feels classy when eating sushi. I can't deny the food is pretty good but I feel like I get much more value going to yasuda or kura.
(3)sanjay P.
2nd time there last night and was even better than the first if you can believe that. This place is just amazing and the staff is incredibly knowledgable.
(5)Chris S.
Best sushi I've had. The omikase displayed how broad and nuanced "fish over rice" can actually be. The meal started with a piece of salmon sushi and a piece of hay-smoked sea trout. This combination of a silky smooth, melt-in-your mouth sushi and a slightly more bodied, lightly smoked but similar fish set the pattern that the rest of the meal would follow: clever side-by-side comparisons that made me appreciate the art of great sushi.
(5)Adam T.
Went here for one year anniversary and after watching Jiro Dreams Of Sushi. It was really good. Sitting in the dining hall is $120 per person. There meal is 9 courses of sushi plus ice cream and green tea at the end. Standout pieces if sushi were the fatty tuna and lean tuna. The only piece I didn't like was the sea urchin. It had a weird texture unlike anything I've had before. I would recommend trying this place once!
(4)David J.
Not as good as Sushi Azabu but still fantastic. starting to think that once you're at this level, the degrees of "goodness" is minute. I would definitely rank this as one of the best sushi places in NYC but maybe I am just not experienced enough....
(5)Cynthia M.
I ate at this place last Thursday night on a trip to New York. My boyfriend really wanted to go, so I tried really hard to get a reservation at the sushi bar during our three day window in New York. If you want to get a seat at the sushi bar, you pretty much have to book the reservation within the first 15 seconds it is open on opentable! They open 30 days in advance. Here's a tip!: Attempt to make a reservation around 11:58 just so you get through the captcha that may come up. I assume they do this because some people may have bots that try to make reservations. Once it hits midnight, just refresh the page like crazy, and you may be lucky enough to get a spot! All of the fish is very fresh, just as you would expect at a place like this. My favorites were the Trigger fish with liver, fatty tuna, yellowtail, and sea urchin. I wasn't the biggest fan of the squid with shiso leaf, but I enjoyed everything else. The sushi here was very good, but it is not the best I have ever had (I have been to Japan, so you probably can't beat that). Many of the pieces are flavored with tastes that compliment the fish, such as soy, yuzu, lemon, and shiso. We ended the night with the egg custard and a lychee gelato, which were both great. The service here was excellent. Someone would come over and take the chair out when you made any sort of indication that you were going to get up. The water and ginger was also refilled at a very appropriate rate (not too much or too little). Chef Nakasawa was very entertaining, and he was telling us all about different types of fish. When he could tell I was starting to get full, he offered to make the pieces a little smaller, which was very nice. If you can get a reservation at the sushi bar, I definitely think that coming here is worth it.
(4)Huong V.
Heart skipped a beat when I snagged a reservation here a week in advance. The night of the blizzard. I called them to confirm. They called me to reconfirm. We made it alive and well...and so did a full house of people. For a "deadly" snow storm brewing, street shutdown and subway threatening to close in a few hours, I'm proud to sit among true food lovers who has proven that nothing will stop them from enjoying a good meal. Suck it, Juno. The experience: Chef Nakazawa was so friendly and interactive. It was a delight to watch him and his crew expertly assemble and mold the sushis into place. The intricacies of the flavors, textures and colors are definitely a work of art. I could do without the lean tuna (was never a fan) and clam, but loved majority of the pieces, especially the scallop, sweet shrimp ...and of course uni. DROOL. My mind was not blown, but I did enjoy the meal a lot. Along with sake pairing and an extra order of uni (mm mmm mmmm), bill made quite a dent in the wallet. But hey, it was a special occasion and I just had to (somewhat) see what Jiro was dreaming about. =)
(4)Jerry L.
If I could describe my experience in one word it would be "salty." Having tried a plethora of sushi restaurants in NYC, I was let down by its omakase. The hype surrounding Sushi Nakazawa just didn't meet my expectation. I feel like this restaurant is best suited for those who like simple "New York" style sushi rather then traditional or innovative kind. The fact that the only standout of the meal was the uni is a reflection that while the fish was very fresh the sauces didn't help much. The sauces just made it way too salty. I would have definitely loved this restaurant more if I wasn't aware of better options (Sushi of Gari). I had to say though, the lychee ice cream was amazing.
(3)Elle W.
Only come here if you snag two seats at the Sushi Bar. 85% of the reason I enjoyed coming to Sushi Nakazawa was watching the chefs prepare the food. Their hands danced around, prepping octopus or patting together sushi rice, while they joked around in Japanese to each other. They serve you one piece at a time, so the anticipation certainly heightens the experience. If you sit at a table, you miss all of this. The dishes come to you out of thin air because the dining room is completely removed from sushi bar (further back in the restaurant). I feel like it's a huge waste to spend all that money without the show. The funniest experience happened at the hostess stand. A family of 4, whom I can only hope were tourists, came in and asked, "Do you guys do takeout?" HAHAHA the shocked silence was amazing. It would only have gotten better if the hostess had replied, "Do you know who we are?" in a super snobby voice...but she did not. She was very polite. Omakase is $150 at the bar. It's delicious and amazing. I wouldn't go as far to say the sushi itself changed my world, but Sushi Nakazawa definitely a place to go for a special occasion.
(4)Yangy L.
I really wish I can give this restaurant a higher score since Chef Nakazawa is such a humorous and cool chef, but I simply cannot based on the food alone =[ We had the 20 course omakase that ended with the infamous egg custard and an amazinggggg lychee gelato. Here's what we had. I put a asterisk next to the ones we really enjoyed. Please excuse any spelling errors Chum salmon Smoked sockeye salmon Scallop w yuzu pepper* Squid with shiso leaf, freeze dried soy sauce, plum ume Trigger fish w liver* Black gnome fish w lemon juice* Horse mackerel Half beak Brown tiger Shrimp White wreck shrimp King mackerel* Amber Jack Bonito, a type of tuna Akami, zuke, toro blue fin tuna Uni w white truffle* Salmon roe Salt water eel Tuna hand roll Egg Lychee gelato I felt that a lot of the seafood was a bit over seasoned and some would definitely taste better without the fancy salt and freeze dried soy sauce. Furthermore, the portions were on the small side. Compared to the omakase I've had at Sushi Dai in Tokyo and even at Tatsumi in Edgewater, NJ, Nakazawa was a bit of a let down. Both of those omakase's were significantly less expensive too. On a more positive note, the service was impeccable, our water and ginger was replenished very quickly, and when we were leaving, the lady knew exactly which coat belonged to which patron.
(3)James N.
OpenTable reservations here operate on a 30-day window. So stay up until midnight 30 days in advance to book the bar on the day you want. The sushi was great and fresh and the experience is great. Chef Nakazawa is a comical and lively person. 1. Chum Salmon - light. 2. Coho Salmon - stark contrast w/ the first. Smoky, dark, and deeper in flavor. 3. Scallop - kind of funny that he tapped it and you see it shrivel. It was taken fresh out of its shell and seasoned w/ Yuzu pepper. 4. Squid w/ Shiso Leaf - a softer consistency than coconut and the leaf has very subtle flavors. 5. Triggerfish w/ Its Liver on Top - make sure the liver touches your tongue for that richness! I accidentally put it in my mouth and the liver was swallowed before I could savor it with the rest of the piece :( 6. Red-Spotted Grouper - the yuzu zest makes this highly refreshing, which couples with its delicate and soft texture progressing toward a chewiness. 7. Halfbeak Sayori - might be my least favorite for its sturdiness. 8. 7-Day Aged Mackerel - mushy and flavorful. 9. Dungeness Crab - as expected and delicious. 10. Shrimp - well-cooked and moist, but nothing out of the ordinary. 11. Spanish Mackerel - light, airy, yuzu zest, dissolving effect. 12. 7-Day Aged Yellowtail - :D 13. Bonito - reminds me of the Coho but of a lesser intensity. 14. Bluefin Tuna - more sturdy than regular tuna and a darker taste. 15. Soy-Marinated Bluefin Tuna - the soy flavor really creeps up on you to a satisfying yum. 16. Fatty Tuna - pretty fibrous at first until it hits saliva and simply melts. 17. Sea Urchin - fresh and savory. 18. Trout Roe - kind of like popping boba and not salty whatsoever. 19. Saltwater Eel - one of my favorites. Heated w/ a blow torch which keeps it warm and highly aromatic once eaten. 20. Tuna Hand Roll - on the salty side. 21. Egg Custard - sweet and fluffy. 22. Lychee Gelato - nothing special but it ends the meal on a light, fruitful, and fresh note.
(4)Lisa I.
In my few (but wonderous) experiences with high end sushi in Tokyo, San Francisco, LA, and now NYC, Sushi Nakazawa is in the top 3 dining experiences...ever. I was taken over with sheer excitement when I found out that Daisuke Nakazawa was going to be making my sushi for me as part of our 20 piece omakase experience, and I couldn't stop smiling. There aren't that many words that could describe my experience here. "Delicious" and "amazing" just don't quite cut it. Most sushi places tend to have very stoic environments where the head chef rarely interacts with you as he's generally taking his craft very seriously and quietly. Not at Sushi Nakazawa. Nakazawa-san engaged with all of his guests for the evening, and went through the process of explaining each piece to his guests. Two special orders were made for me since I'm violently allergic to sea urchin, and have a general disinterest in ikura or the fish eggs; a gesture that came unexpected but was incredibly grateful for. The omakase experience is one that I couldn't recommend more to anyone looking for an interactive and exciting meal. I would also suggest that you aim to sit at the bar and not in the restaurant since this is truly where I believe Nakazawa differentiates itself away from your standard omakase experience. The best things we ate all night was the second salmon nigiri that tasted like it had been smoked, the katsuo that was also smoked in a similar fashion, and the super fresh and delicious ebi nigiri. That being said, I don't think there was anything I ate that I didn't supremely enjoy. My husband had the sake pairing with his omakase and enjoyed hearing all of the details on how the sake would pair with the upcoming nigiri. Reservations for the sushi bar omakase experience at Sushi Nakazawa are made 30 days in advance, and fill up QUICK. As in, they're gone within the day. Reservations for the restaurant dining room are also available, but note that this is an entirely different experience.
(5)Neline S.
I read about Sushi Nakazawa opening about a year ago and my friend J and I discussed having sushi there. One year later, I was able to snag reservations while we were having brunch for Wednesday at 9pm and I was pretty excited. It was my first Omakase meal and J's second time here so she helped me navigate the meals. We had reservations at the bar so we could watch the excitement as Chef Nakazawa worked his magic. Despite what everyone says about not having sake J and I ordered the $40 sake to accompany our meal. Chef Nakazawa and his team were engaging, polite and allowed me to take pictures of the meals. Some establishments have a no picture rule which I understand but it was nice to capture the meals as well. I liked the sleek interior of the leather bar seats which is different from a traditional sushi place. The 20 piece sushi was extravagant and worth every penny. The subtle flavors danced in my mouth and provided me with a greater appreciation. I loved every minute of my 2 hour meal and since it was the last one for the night, we didn't feel rushed. I would come back here in a heartbeat!
(5)Alan J.
I was taken here last night as a reward for setting up my technically deficient friend's wifi, Netflix on a smart TV, and MS Office, and finding the paper jam in her printer. We were seated at the time that we reserved. I've seen elsewhere people saying that they had to reserve 30 days in advance--we, however, were able to reserve the night before using the restaurant's website. For me, atmosphere is 50% of my enjoyment, and a really bad atmosphere can ruin a meal. When we first sat down. the center table was occupied by six very loud young men, probably Goldman Sachs guys blowing off steam and spending a huge wad of money. OK, i get that the restaurant needs to accommodate them--they are the big spenders--but someone could have told them to tone it down a bit. The guys were so loud that it was hard to hear the waiters, who come to you and explain every item that you will be eating. The only thing offered is omakase (chef's choice). You do not see a menu, and no one even told us what it would cost. The cost is $120 per person. I don't think I would have done this were I not being taken. Even before the meal starts, a waiter comes to the table with a display tray showing each of the spices being used that evening, just to make sure you are not allergic. (At least, that's what I think she was doing, I could not hear her.) There is a huge selection of sakis and wines, ranging in price from $16 to sky's-the-limit. Bottles of wine range from around $100 to $1000. The 20 entrees (each entree being a piece of sushi) are brought two or three or four at a time. The waiter explains each entree, what type of fish, what the chef did to it, what spices were used. The waiter tells you what order you should eat the entrees in. Each piece of sushi was more delectable than the last. They melt in your mouth. The flavors are sublime. You get a up of ginger with your meal, and when you run out of ginger, someone comes to refill your cup. Also, you have the option of using chopsticks or using your fingers. In case you choose the latter, they place a finger towel next to the bowl of ginger, so you can cleanse your fingers after each course. It was hard to enjoy the first four-or-so entrees because of the roaring Goldman boys, but they left around that time, and then everything was perfect. There is no dress code for patrons--some guys were wearing just a white t-shirt. But the waiters were all dressed impeccably in fine-looking suits or eveningwear. The restaurant is located on probably the most charming street in the Village, also known as Cherry Lane, a great neighborhood to stroll after the meal. The meal ended with a lemon-lime sherbert (course no. 21). I would have given 5 stars, but the noise level for the first part of the meal was intolerable, and the staff made no effort to quell it. All they told us was that the Goldman boys would leave soon.
(4)Sarah S.
I don't know HOW my Dad got a reservation here (as I'd been prowling OpenTable and calling at their tiny, promised reservation window for months), but he did and HALLELUJAH! It was an unforgettable night of food. Sadly, we weren't able to get seats at the sushi bar, but sitting in the dining room was still lovely. We opted for the tasting menu with sake pairing, which is a pretty reasonable deal considering you get to taste six different sakes. The sommelier (or the sake equivalent) was very difficult to understand with her thick accent, so we missed some of the pairing details. She also gave us the wrong sake with the second course, which was fine (and quickly corrected), but it seemed to fluster her for the rest of the meal. Oh well! I'm no sake snob, and the wines seemed to pair beautifully. I've never been to a traditional omakase meal, so I have nothing to compare it to, but I found it to be a beautiful experience. Each course is introduced and described by the waiter, and is obviously well-planned in terms of progression. I loved being able to try 20 different, delicate, beautifully-orchestrated plates, and tasting all kinds of fish I had never tried before. It was hard to pick a favorite dish, but the salmon course and the tuna course was to die for. I love this style of eating: the portions are small, but the plates come quickly, and by the end of the meal you're satisfied but not uncomfortably so. The tasting menu ends with the famous egg dish (featured on JIRO DREAMS OF SUSHI) and then finally, yuzu sorbet topped with fresh pomegranate seeds. It's the perfect complement and palate cleanser. I don't know the next time I'll be able to experience a true omakase (it's pricey!), and I may never make it to Jiro's restaurant in Tokyo. But I'm thankful to have had my evening at Sushi Nakazawa. A truly special restaurant.
(5)Sara N.
My brother and I are a pair of scrappy street kids who were hypnotized after a random viewing of "Jiro Dreams of Sushi"--and we thought, if we can't have Jiro, we will have the next best option. Long story, short, it took about 4 sleepless months and a midnight miracle for us to land a Friday night reservation at the sushi bar and our spirits were buoyed for weeks leading up to the dinner. Upon entering the restaurant, we were greeted by the entire wait staff, who would kindly, yet awkwardly dote on us for the rest of the evening. We found our plush seats at the bar and nervously glanced around for the rest of the party. It was very quiet, and I recommend a 7:00 PM reservation for a fuller house and livelier time. The first half of the dinner was a bit stiff--the dark temple-like ambience and hushed whispers doesn't exactly allow for a raucous Friday bacchanal. However, the chef's charm and guests' glasses of sake melted away any formality and the evening became more relaxed toward the end. Like I previously said, my brother and I can't pretend to be experts (or even novices) on world-class sushi, so we lack the merit to critique the menu. We wouldn't know the difference between canned tuna and Japanese bluefish tuna, even if you told us. The majority of the sushi menu were marine species that we were consuming for the very first time in our lives (e.g., perch, sea urchin, eel, mackerel). But we truly relished each tasting--particular favorites included the smoked salmon, scallop, fatty tuna, sea urchin, and egg omelet. When they ask if you wish to add white truffle shavings to the sea urchin for an extra $20, don't think--just say yes. As Jon Hamm says, "The best or nothing." At the end of the meal, you have the choice to request 2 or 3 sushi tastings again, and we chose the aforementioned smoked salmon, scallop, and egg omelet. If they allowed more, we would have requested the entire menu. After the final tasting, they provide a cup of hot green tea and fresh lychee sorbet, which was equally divine. The only downside of the night was that the head chef, Daisuke Nakazawa, was not in attendance. He was a major reason why we worked so hard to score a weeknight reservation and his absence was a slight disappointment. However, the young sushi chefs left in his stead were amiable and pleasant. Not much for conversation, they were machine-like, operating with skillful efficiency, rhythmic movement, and wasting no space or time. It wasn't the best meal we had ever had, but it will always be a special memory to share with my brother. We both fell in love with a documentary and dreamed of living a similar extraordinary culinary experience. And it came true last night at Sushi Nakazawa.
(4)Christina B.
Came here for the first time tonight for our 1 year wedding anniversary. The place is beautiful very simply designed but elegant. We sat at the sushi bar for the omakase tasting. 21 pieces of fish and a sake and wine pairing. Sushi was delicious, and the sushi chefs were very nice. Wine pairing is optional. If you didn't have it you wouldn't be missing out it wasn't extremely impressive. My favorite was the three types of tuna while my husbands favorite was the bonito. Would definitely go back there for al la carte. Overall it was a fun night met some interesting people and look forward to going back
(4)Arlene Y.
**quick tip if you want reservations for the bar, instead of waiting till 12am everyday, just go to open table during a random time and click refresh and you can find seats (that people cancelled beforehand).** Once you try this place... you can never have take out/cheap/regular sushi ever again! Every piece of fish was melt in your mouth goodness, and you could really taste the different flavors that he adds to each fish, from the sea salt, to the wasabi, to the truffle, it was all so delicious. The rice was at a nice temperature and the fish was very fresh. My favorite was the trio of the tuna and the uni-I literally closed my eyes, savored the bite, and whispered "food-gasm" to my boyfriend. I give it 5 stars because Nakazawa was a joy to watch and he was entertaining. The service was excellent, they were constantly refilling our waters, folding our napkins, and there is a designated person that pushes your stool in (while you are still in it) to fit into the table. Yes this place is worth the money and the wait!!
(5)Diane Z.
A lot of hype. I think chef Nakazawa spent too much time with Shiro in Seattle, and not enough time with Jiro. We walked in and there was already a couple waiting to be seated. The sushi bar was still full of guests finishing up. This led to a bottleneck in the front of the restaurant with people standing around and more people trying to get in with nowhere to go. The hostesses and servers also do not try to help out by directing people (I guess because there really is nowhere to go). One of the hostesses even looked visibly irked by the crowdedness. I already started having flashbacks of Shiro's and was just hoping this was just a design flaw and was not a foreboding sign of bad sushi to come. I decided to use the restroom before getting seated, but someone was inside. After waiting for about 5 minutes, I asked one of the servers if this was the only restroom, and she confirmed that it was. Finally, a large man came out, made no eye contact, and made a bee-line for the exit. Ughhhh.. bad sign. I slowly opened the door and, of course, there were shit pieces floating and the toilet is clogged! Disgusting. I know this isn't the restaurant's fault, but with one bathroom for the whole restaurant, this is a horrible encounter. So gross. Back to the waiting. I asked the nicer hostess how the seating around the sushi bar happens, and she told me that it is determined by arrival time. Since we were the second to arrive, we asked to be seated away from the boiling broth and close to the chef. She was able to get us very prime seats at the bar. Thank you! After getting seated, Chef Nakazawa flashed us a huge smile and welcomed us. This helped ease my nervousness about the sushi we were about to have. However, as we spent more time with him and watched him work, it was clear that Shiro rubbed off way too much on him. The chef was making jokes, and even showed us the live shrimp and had them jump on the sushi bar. A nice gesture, but at this price point, it was borderline obnoxious. Flashbacks of Shiro all over the place. Food: To me, it looks better when the chef slices one or two pieces, maybe let it rest for a second or two while getting the rice, and then form it into a perfect piece of sushi. Unfortunately, chef Nakazawa never holds a knife and gets pieces cut by his helpers. He took some cues from Shiro's assembly line sushi factory, ugh. At about our third or fourth piece, chef Nakazawa actually knocked down one of the soy sauce containers and spilled soy sauce all over ten pieces of fish! We all gasped and after he salvaged the pieces and gave it to one of the helpers. At least he wasn't going to serve the pieces to us after we all knew that they were soaked with soy sauce, but I'm sure those pieces were served later to some other unsuspecting customers. A lot of the pieces served were just ok. However, the scallop was great, still moving and the texture was superb -- best piece of the meal, hands down. The uni was also very creamy and delicious, but Santa Barbara uni usually is. We had a huge cooked shrimp from Ecuador (a bit hard to eat in one bite), and a fresh whiteleg shrimp. The whiteleg looked promising since the shrimp was alive, but it was anticlimactic. They also throw out the heads and shells as other people have mentioned, what a waste. I saw some of the helpers making pieces of spot shrimp for the customers in the dining room, but all the shrimp was prepared hours ago and just sat in a box. The cuttlefish was chewy, they should have scored the meat. All of the smoked pieces were actually really smokey in a good way, delicious. The seared pieces were also nicely prepared. A lot of great techniques that show Nakazawa's training with Jiro. The seaweed and rice was also pretty perfect, you can see the potential in the food. However, so many of Shiro's horrible ways and shortcuts are evident in how the restaurant is run. After all the fish, we were full, but for $150 per person, it is definitely not worth the money. We also opted for the sake pairing for $40 per person -- this was actually very worth it for 5 glasses. If you want to go just to meet chef Nakazawa, then you will have a great time. He is very friendly and will joke around with you. He loves to put on a smile and pose for pictures. He even joked that pictures are free but sushi is not - a bit distasteful, in my opinion. But I think this is a recurring theme - money. Yes, people open restaurants to make money, but you can tell that this is THE primary reason that this restaurant is open. A lot of corners were cut, in the layout of the restaurant and in some of the food prep. After this experience, the fact that they did not get a Michelin star is not surprising. The service is ok at best. Maybe three pieces of sushi were amazing, but most were just ok. Sometimes, you get what you pay for, but this is not one of times.
(2)Jenny C.
Ok, so note: If you want to sit at the sushi bar, it's GOT to be done via online reservation. I actually got my reservation via a friend with connections (because it was 2 weeks out and I wasn't sure if I would snag a last minute cancellation) - and though I specified SUSHI BAR I guess he didn't clear that. So not the fault of the restaurant. But I was caught off guard and disappointed when I got there, especially because it was for a out of town friend visiting....that being said, the restaurant was super nice to accommodate my disappointment by giving us the 1 table up front by the window which is in the sushi bar room so you can still kind of see the action. Not too bad of a consolation seat. There's no menu, you're getting the course sushi. just fyi for those that don't know. The sushi was great. HOWEVER - not to be a hater, but it wasn't the BEST I've ever had. I feel like there are other places on par with this caliber of sushi. Then again, I went on a Sunday which is the night Nakazawa isn't there. So I'm conflicted - do I try again? Will it really be THAT much better? It was still pretty darned good. I will say that it's one of the nicer interiors of a sushi restaurant - not the usual wooden décor that is pretty standard everywhere. Loved the modern look to the restaurant. But worth dropping another $400 for 2 ppl good?!?! Please feel free to message me on what you think about this!
(4)Judy B.
YES. JUST YES. I am a sushi snob that has eaten sushi at some of the best sushi bars around the world. Needless to say, Sushi Nakazawa is among the top sushi places I've been to. Sushi Nakazawa is the perfect inbetween of traditional no-frill nigiri sushi and technically fancy and over-the-top sush to showcase the most subtly flavorful yet fresh taste of sushi that you can possible imagine. I went in October during my visit to NY and apparently it seemed to be truffle season. Though I don't remember every single piece of fish I had that night, I know that during truffle season, Nakazawa will shave some truffles on top of his uni nigiri for a $15 add-on. ITS TOTALLY WORTH IT. The best piece of sushi I've ever had in my entire life. His famed tamago, of course, is far beyond and different than any tamago I've ever had. It tastes more like a sweet soft, sponge-like dessert, made out of egg. Though the price is expensive, it's actually not too bad compared to how many pieces you get. Pricey, but not the most expensive sushi dinner I've had, so I definitely felt like it was worth my money. Though getting a reservation was almost impossible, it was worth all the time and effort I had put into making one. Would 10/10 go there again if I'm in NY and can grab one of the few coveted reservations.
(5)Amy P.
Absolute perfection! Just got back from dinner at Sushi Nakazawa and feel compelled to leave a review about how great the experience was. Although not every piece of sushi was the best I have tried, the overall sequence, thought that goes into each piece and the technical prowess of Chef Nakazawa puts this place at the top of my list of sushi experiences. My favorites of the omakase were the yellowtail, bluefin tuna, freshwater eel and of course the famous Tamago!! Had the Aragoshi Kumi Umeshu to go with our meal, and it was rich and sweet without being cloying. Highly recommend! Our servers throughout the night were extremely personable and provided a level of service that went beyond the perfunctory politeness that I have gotten used to in many upscale restaurants in NYC. Also, to make the already great experience even better, although we were seated at a table by the window next to the bar, Chef Nakazawa personally served us the Dungeness Crab and Shrimp course! Our seat also allowed us a perfect view of the chefs preparing the sushi and a glimpse of Chef Nakazawa's playfulness. I will definitely be back, and next time I'll be sure to get a reservation at the bar!
(5)Philip F.
The omakase is 20 pieces. Each piece appears pretty small in size compared to other comparable sushi restaurants I've been to. There are too many different offerings of sauces across the meal.. it left many pieces overseasoned and tasting too salty or lemon-y. I was also surprised how little fat the fatty tuna had. There's very little wasabi anywhere but maybe that's how they intended it. The lychee gelato was good and one of the most unique items I've ever tasted. Overall the place is crazy overhyped with the one month wait. The documentary was better than the restaurant, sorry to say.
(2)Lu H.
Yes, I had to stay up till midnight to get the reso, and 9:30pm was the only opening of that night. But it's worth the effort and the final bill. It is my favorite Omakase place of the city. I won't go into details of every single fish we got, but we had a total of 20 nigiri pieces and one hand roll. The major differences between here and Ichimura (another Omakase place I love and I think is on par with Nakazawa) are: (1) Chef Nakazawa was very fun to watch and he interacted with the customers a lot more, he even paused for me to take a picture of him! Chef Ichimura was a little more serious, but he was the only person behind the sushi bar, so I guess he had a lot more to do. Chef Nakazawa had three other apprentices to help him... (2) Nakazawa offered a lot more interesting fishes, mostly white fish that I don't remember the names. Additionally, Chef Nakazawa added his own person touch on every single piece, such as truffle salt or kumquat zest on top, and everything he put on just added that much more to the fish. Ichimura, on the other hand, was very very traditional, both in terms of fish and in terms style - it was just fish, nothing added, simple and elegant. (3) The environment was also different. Nakazawa was more lively, probably because Nakazawa was fun and interactive, and the staff was also more talkative. Ichimura was slightly more "stuffy", it was a quiet room on the other side of Brushstroke, and chef Ichimura most of the time was focusing on preparing the food. There's nothing bad about Ichimura in my opinion, it's everything a "fine dining" experience should be. (4) In terms of price, Nakazawa is $150 per person, and you can add traditional sake paring for $40 per person. Ichimura is $165 per person, and it has amazing sake selection and cocktail. If I can ever score another Nakazawa sushi bar seating, I will thank everyone and Opentable. Meanwhile, if I crave amazing Omakase, I will go back to Ichimura in a heartbeat, it's a LOT easier to make a reservation there.
(5)Jordan S.
Nestled under the shadows of townhouses, Daisuke Nakazawa endeavors to escape a metaphorical shadow of his own - Jiro. Significant in the film only as anecdotal evidence to the singular drive to perfection Jiro demanded - Nakazawa spent years solely making tamago, the egg dish which concluded the meal - Nakazawa eagerly seeks to establish himself as an entrant worthy of a seat at the proverbial table of New York sushi icons and mainstays. At times, his eagerness is admirable. The house smoked katsuo (skipjack) is a hauntingly substantial take on humble katsuobushi, the smokiness imparted in a stunningly complex manner, accentuating the eating experience from initial aroma to the lingering taste. But occasionally, that same eagerness can come across as desperate, or at the very least, out of touch. Before the mantis shrimp tails are presented for your consumption, a live mantis shrimp is plucked from its shallow bath and plopped onto a plate just before you. Nakazawa holds it firmly, two long steel chopsticks acting the part of spinnaker poles, as the mantis shrimps billows underneath them, curling to and fro. "He's a fighter," Nakazawa beams. "Got me four times this morning. Dangerous!" Some diners will shift uncomfortably, literally faced with the realization that in short order, they'll be eating something that was alive mere moments before it reached their plates. Others will retrieve their chopsticks and poke it themselves, first tentatively, like a dog would sniff an insect. Muffled squeals ring out in the long room at the mantis jutting out its woefully inadequate claws. Further prods are met with only open resignation through meek attempts to avoid the wooden jabs, the mantis seemingly aware of the consignment of its fate. It is at this point that Nakazawa will place the tail portion you are meant to eat next to the future tail portion, still attached to its bearer, wriggling frantically at the sensation of the severed limb of its compatriot only inches away. "You want picture? Before and after!" Nakazawa chuckles. Girls in dresses the size and vibrancy of handfuls of confetti hunt for the perfect Instagram filter. Other, more squeamish patrons politely decline. Mercifully, the tortured mantis is placed back in its bath, only to wait for the next group of diners to reach that hellish course. This served as one of the few instances in which I was grateful for my shellfish allergy. I could not fathom eating the mantis shrimp, having been forced to watch its peer wriggle and thrash next to the remains ready to be eaten. If it seems a trite point, consider the idea of having a yellowfin held next to the flayed flesh of its familiars, for the sake of inane photos sent to unknown followers. A difference in scale should not make one experience any more palatable than the other. It is also an odd practice given the general reverence ingredients seem to be held in. The salmon smoked in hay is smoked in hay handpicked by Nakazawa, who rides his bicycle to market early each morning to ensure he receives only the best fish. This teetering from approachability and gregariousness to extreme refinement is exacerbated by the omnipresent formality throughout the rest of the restaurant. Chairs are pulled gingerly from the bar when a patron enters, departs, or returns. Waiters and waitresses in sharply tailored garments stand deathly still just behind the row of the seated. The sake and wine lists begin reasonably but veer quickly into the obscene. In all, it would not seem to be an environment well-suited to spectacle. And yet, a spectacle is what Sushi Nakazawa ultimately is. This eagerness to cater to the instant dissemination of experiences to the vast wilderness of the internet seems a stark contrast to not only the severity of Jiro (a place at which you can finish your meal in twenty minutes, where eating is only interrupted by solemn nods or gruff interjections of approval) but to the idea, wrong or not, of upscale omakase as a zen like transcendental experience. It is fitting then that the sushi is not transcendent. The freshness is beyond question, as the mantis shrimp and the scallops shucked in plain view will demonstrate. The variety, while still leagues better than most, is a bit too reliant on subspecies of salmon to be considered without equal. Finally, the use of vinegar in the rice and the use of accompaniments generally, be they wasabi, yuzu, shishito, or the kosho like mustard, are too subtle to be appreciated. Most will likely be satisfied, but that is missing the point. Omakase at this level is not meant to be something which solely satisfies. It is meant to be sushi par excellence, impressing in the patron a desire to return, a testament by the chef that he or she is without equal. Ichimura has done it. Nakazawa still needs to find himself. In seeking to distance himself from Jiro, Nakazawa has inarguably succeeded. Perhaps, in ways very different than what he anticipated or intended.
(4)Shawn B.
I was pleasantly surprised when I visited this newer sushi spot from the apprentice of Jiro. I feel that this is as fresh of fish as you can possibly find in New York. Absolutely excellent from the moment you arrive to when you know it's time to leave. You walk into a fairly random spot in West Village, very modern and chic. I unfortunately haven't had the luxury of dining at the sushi counter just yet but my experience was still incredible since we had a phenomenal waiter. Each piece of nigiri in the omakase that came out just completely blew my friend and my minds, we knew we came across a new favorite spot. Also keep in mind that they have some rare sakes here, so just place your trust in the waiter to grab you an excellent sake to pair with your sushi and you will be SOLID. I just hate the reservation system with a passion. Otherwise, if you can get one, be prepared for a solid treat!! Price wasn't even that bad either compared to its NYC rivals. Highly highly recommend. Very surprised it didn't get a Michelin star for 2014.
(5)Jenny L.
3.5 stars (definitely more than a-ok, but I'm not yet a fan) We got a reservation at 6:15 on Sunday, five nights after the grand opening. After watching the movie and seeing master chef Jiro's high standards and his continuous pursuit of perfection I was ready for a special culinary experience. There's no menu, only omakase. Beverage choice includes sake and wine, with options for pairing: sake, sparkling wine, or flat wine. We went with the sake flight, with Maurizio de Rosa as our guide. He explained that for sake drinking, one should start with higher quality in the beginning and then proceed with sake of lesser quality. Our drinks were paired with the different parts of the meal, starting with junmai and ending with nigori. Most of the portions were standard, but there were a couple that was barely more than a sip. The omakase begins immediately, there is no appetizer or amuse-bouche except for the homemade picked ginger - we dive in with Chef Nakazawa (his English is limited, his sous-chef and staff translates every now and then) and begin with some Pacific salmon with sea salt and California citrus. The procession continues with hand smoked Alaskan salmon (smoky and flavorful), Maine scallop (he shows us the shell and then opens it in front of us), geoduck (lightly seared), abalone, jack mackerel, kohada (aka gizzard shad - one of my favorites of the evening), trigger fish, sword fish, Spanish mackerel, baby cuttlefish, live mantis shrimp (succulent and unique), blue fin tuna, chutoro (I preferred this tonight to the otoro), otoro, octopus, ikura (house seasoned), and anago. In total we had about twenty pieces, with a delicious tuna hand roll and (of course) the tamagoyaki to end the meal. The nigiri had a good balance of rice to fish, and they were prepared expertly. Some pieces were seared, others were brushed with different vinegars, juices, oils, sauces, and various concoctions, many of them were enhanced with zests, sea salt, ginger, daikon, Japanese mustard, and wasabi. See my site for full review and pictures. The space is modern and simple; the theme colors are black and white and I didn't notice any music playing in the background. The staff is in formal attire, full suits or black dress. The chefs has masterful knife skills, the ingredients were fresh and of high quality. Chef Nakazawa interacts with us, and he is often smiling and aims to please. Tonight they didn't have sea urchin (uni) - a few of the evenings this week he served live sea urchin in a shell in the omakase dinner. He explained that they only get uni on Wednesdays and Thursdays. Serving fresh uni out of the shell is gimmicky and it's not imperative, however for an omakase that cost $175/pp in NYC, I sure would've liked to have uni in my dinner. All in all, Sushi Nakazawa is better than many edomae sushi dens in NYC but definitely is not on the same level as some of the bests in town. This is their first week of operations, I'm sure they will eventually figure out the kinks (miso soup or traditional Japanese dessert perhaps). But for my experience, the cost of the omakase was steep at $175 per person, and the six-sake tasting at $40 was also a premium. After tax, tip, and the uni (we bought later at the grocery store) our dinner was about $600 for two. You can argue that this is the value of a meal at Sukiyabashi Jiro - but alas Nakazawa-san is the apprentice, not the master.
(3)Jerome Y.
Try to get bar seats
(5)D K.
We are totally disappointed with Sushi Nakazawa. There were too many disappointing moments during the omakase. I thought it might be because I am coming down with a cold or something, but I quickly found that wasn't the case. I was able to taste my favorite regional Uni perfectly well (Santa Barbara) and I had the #1 piece of Toro in my lifetime, which is truly something. I noticed an extreme quality difference between the offerings of the omakase and the a la carte extras that we ordered afterwards. Whoever made our first round of sushi was not as skilled as the one who made our a la carte orders. All this is to say, the sushi was extremely inconsistent, which is infuriating to the true sushiphile. The courses appeared to be ill planned, and I did not care for the two over-smoked nigiri pieces that they served during the omakase. It didn't help that there was an extremely loud customer disturbing the entire dining room. Multiple tables complained to the wait staff and nothing was done to quiet him down. The waiters failed to explain each piece of sushi... at one point they just plopped down the next course and said this is Squid, this is Amberjack, this is Hotate. I am sure they are trained to explain the sauce and other preparation for each fish, because this was done for every other course. So, the theme for our night in the dining room at Nakazawa was inconsistency. Normally, inconsistency only crops up after visiting a top rated sushi restaurant more than a dozen times. This is a very bad sign indeed. Other notable mentions: the dining room could have been better designed. Also, the coatroom had trouble keeping track of our belongings. We have no desire to return here. I didn't realize the chef was the head tamago chef at Jiro's until visiting yelp to write this review. The tamago was unique, but it didn't blow my mind. It tasted more like pound cake than anything else. I doubt this was just a bad night for the restaurant. Something is terribly amiss.
(2)Eric S.
My friend was able to get us a reservation here by spamming the reservation button. We ate at a table because we wanted to sit and talk together. I was very hesitant to eat here at first due to the price and the fact that most sushi I've ate before had tasted pretty much the same regardless of the price I paid. I was soon blown away. The omakase here was amazing. Every piece had a distinguished taste and you could really taste the difference in fish. At first, I was stunned that there was no wasabi or soy sauce, but I quickly recognized that those two elements would have tarnished the taste of the sushi here. Each piece of sushi was a mix of various flavors that enhanced the natural taste of the fish itself. After I ate a piece of sushi, I made sure that I cleaned my palate by eating a piece of ginger and drinking water so that my experience of each piece of sushi would not be affected. I did not have sake here but at the end of the omakase, they let you order individual pieces of sushi that you would like again. Naturally, I re-ordered another piece of Uni and Toro. Both of them melted in my mouth and I made sure I enjoyed every moment of it. The desert that they gave at the end was also interesting. It was a good mix of pomegranate with a scoop of sorbet. It wasn't too sweet and was a little bit sour, a great way to wrap up the meal. Overall, I enjoyed every moment of the experience here and would gladly come again (if I can get a reservation!) despite the cost!
(5)Aash C.
Worth the wait.
(5)Elizabeth C.
If only I could give 100 stars! BEST sushi - and meal - of my life! I used to work at a sushi fine dining spot years ago - not to mention have been a sushi fanatic my whole life - and Sushi Nakazawa was witnessing a true culinary ART. If you're going to spend the $$, dish the extra dollars to sit at the sushi bar and meet Chef Nakazawa - the food is worth it of course; but you're paying for omakase and should participate in the experience by interacting with the chefs. It's $150 per person - which is not that outrageous for your typical, elegant omakase menu. This ain't your trendy sushi polluted with avocado BS. ;) On food highlights - I was super impressed with how Chef Nakazawa seared both the Squid and Clam nigiri with a blowtorch - and explained it helps to remove the overly fishy flavor. It was perfect with a crisp, smoky flavoring. I've never been a huge fan of either in sushi but LOVED both. My next favorite was the Uni - it melted in your mouth and was so fresh and delicious! And, of course, the Tamago finale did not disappoint! OMG I am sooo hungry thinking of this meal - which happened a year ago in January 2014! I will never forget every moment - Chef Nakazawa was so warm and friendly too. And, seemed so excited, enthused and welcoming - he even broke out the ipad a couple times to show off the type of fish that was next! I LOVE HIM. Anyway - this meal was a year ago but I'm writing so late because I just booked another reservation and remembered I never posted about it. So here you go - don't miss out on this one, fellow diners!! The memorable experience of being served by a true sushi chef master is worth the price alone - you will never forget it!! PS - for the fellow sushi nerds, if you haven't already, pick up the book The Story of Sushi and give it a read before you go too. :)
(5)Joyce L.
I really enjoyed the entire experience at Sushi Nakazawa. We got great bar seats. If you have the opportunity to sit at the bar, take it. They price the omasake a bit more at the bar, I think it's $150 per person at the bar vs. $120 per person at a table but it's well worth the premium. We sat right in front of Chef Nakazawa and watched him prepare each piece. He was very friendly, talkative and playful to everyone at the bar. The food was also top notch. I enjoyed every piece (about 20 pieces total) especially the seared ones. I usually don't like uni but the uni here was really good, it was very fresh and rich. I can't wait to come here again!
(5)Daniel T.
I had a 6:30 reservation on a Saturday night for the dining room. From start until finish, everything was perfect. My table was ready early at 6:00 so they notified me via text. The texture & temperature of the fish & rice were perfect. The sake pairings perfectly matched the courses. We opted for more courses after the initial 20-definetely do not regret that decision. Chef Nakazawa is a very kind man, I was able to get a picture with him and the co-owner. This was the best culinary experience I have ever had. This is definitely the best tasting and most authentic sushi in New York, if not America. I will definitely go back, especially if I can snag a pair of seats at the sushi bar.
(5)daniel p.
Very good sushi. Everything thing is omakase. Food , service and decor is excellent. Hard to get reservations so book ahead.
(5)M B.
This may be sacrilege, but I have to say that this place was only okay. Went here with a friend for a meal with sake pairings. The staff was attentive, although mildly pretentious. The explanation of each piece was thorough and then they acted annoyed if you had a follow up question. I have had sushi many places across the country, and after watching the Jiro documentary and reading about this place, I was expecting much, much more. For the price, I would expect one of those transcendent moments. An experience where I'm trying something new or unexpected. But instead, I was left feeling like it was in the middle of the pack of all the sushi places I have visited. Not trying to be mean or anything, this was very good. But it was definitely a disappointment. Even the egg custard - it was good, but nothing I haven't had before. Perhaps the hype has gone too far.
(3)Brooke R.
Husband's surprise for our 4th anniversary dinner, so went in on a high of love and anticipation. Tree-covered quiet street in the West Village, away from the crush of the city; up polished black stone steps into the restaurant, and you're transported into a serene and modern temple of Sushi. The rock star bar is front and center, and brilliantly highlighted; space in the back is elegantly simple and serene. We arrived early for our 9:45 reservation, and were seated quickly and happily. The waitstaff from the bottom up were in black ties and suits; almost looked like the Crazy 88's. It's all about the process and ceremony, and you're best leaving yourself in the expert hands of the chef with the 20-pce Omakase ~ you eat what they give you, in the sequence in which it's intended, and it's sublime. Definitely go with the Sake pairings, they totally enhanced the meal and all were unlike any sake we've ever had. Everything is presented on white rectangular plates, simply top-quality fish laid over perfect rice with selected seasonings that enhanced and complemented the fish: salmon, scallop, geoduck, flounder, pompano, reef fish, barrel fish, mackerel, tuna, uni, eel, roe, egg - it's all there, and all were utterly exquisite. Said it on FB as well: this place is the Formula 1 of sushi... a completely elevated level of superb product, spare and gorgeous presentation, and flawless service. Just wish we'd gotten a list of the sushi and sake pairings to take home and savor again!
(5)Cindy G.
Great retro sushi experience. Loved giro style sushi. We had omakase by the bar. Food was great but seating arrangement was a bit awkward. Large bar stools were side by side, hard to get out once seated. Perhaps that can be changed? I also perfer to have individual sushi chef serving per client,however, I felt as we were served as a group at a time slot. We were also asked to leave when the next group arrived. :/ better sushi experience can be found slew here. (Azabu sushi)??
(3)Laurie H.
Make sure you pay extra and get a seat at the sushi bar if you have the choice! Admittedly a picky sushi eater, this place absolutely blew my mind! We were able to make a reservation for Sushi Nakazawa 30 days prior at the strike of midnight, and we were given the choice for the Dining Room or the Sushi Bar. Unfortunately, since it had just opened and we didn't know what to expect, we decided on the Dining Room. It was still a wonderful experience and the sushi was excellent and fresh, but it would've been nice to be able to converse with Nakazawa and see him personally make the sushi. The experience at Nakazawa can best be described as close to Sushi of Gari, where the sushi chef takes extraordinary care in creating each piece and serves it individually. Make sure you let the chef or the waiter know if there is any fish you don't eat, as they are more than happy to accommodate you. I am told that the "menu" for omakase changes every single day, as what they serve depend on what fish is the freshest and what they are able to source from the markets (Yes, they FLY their fish in from California and Japan). My favorite piece was definitely the geoduck. This is a must try for anyone who claims to know and love sushi!! I would suggest watching Jiro Dreams of Sushi before visiting, as the documentary gives you a little bit of background on how extraordinary a process it is for sushi chefs to reach Nakazawa's level (i.e. Nakazawa wasn't allowed to learn how to make actual sushi until he had perfected the "tamago" egg sushi, which took him 3-4 months and over 200 attempts before Jiro would accept). I don't usually even like tamago, but Nakazawa made it very well. The highlight of our night was definitely when we were on our way our and upon catching the eye of Nakazawa, we were given the biggest, most uninhibited smile I have ever seen in my life.
(5)Tong Yi T.
Due to the high price, this was a special occasion dinner for us. The set menu was delicious, but portion size was very small as expected. Sushi was served in sets of 2-3 pieces per course. After the entire dinner menu was served, I decided to order additional a la carte sushi to fill myself up. Very nice Japanese sake and plum wine selection. Although the food was wonderful, I will not be a repeat customer due to the price. High quality sushi can be found elsewhere.
(4)Jon E.
I was lucky enough to get a reservation at the chef's table (Omakase) in the first month that they opened. Hands down (and there has been stiff competition) the best sushi I have ever had. With chef Nakazawa handing you every piece of sushi with his own hands, conversing with you about the origin and preparation of each piece, it is truly a wonderful atmosphere and experience. Simply exceptional.
(5)Josh Y.
I've had omakase at several renowned sushi bars in both nyc (not including Masa) and tokyo. This is actually my new favorite in nyc. I'm not a big fan of so many seared pieces, but, somehow the overall experience was absolutely amazing. It's been over a month, and i'm still thinking about it.
(5)Andy N.
I had high expectations for this place. I'm fortunate to have eaten at almost all of the top sushi places in NYC and several in Tokyo including Sukiyabashi Jiro. I'm sad to say Sushi Nakazawa was overall, a disappointment. To start, the service is awkward. They don't have a menu of the specific fish you are eating. At Jiro, they give you a list so you know exactly what you're eating and can take it home for future reference. The main chef did not seem to do a proper job of communicating what is going on or what you are eating. He broke out his iPad a few times to show pictures, but was distracted by FB friends requests. It was odd. Honestly, he seemed to care more about telling the sushi bar guests that he was just as popular as Jiro, than communicating about the fish. For me, this is a distraction and takes away from the food experience. The fish was very good. It was definitely fresh. However, the pieces were half to 2/3 the size of the pieces at Jiro and other top sushi bars. After spending that much for dinner, I expected to be very full after. I was not. Many of the pieces were tasty including the fatty tuna, uni and bluefin tuna. There did not seem to be any unique pieces. The ginger was homemade and excellent. Overall, it was an overrated food experience. My guess is that the hype surrounding this place wears off quickly. There are probably 10 other sushi places in NYC only where the fish is just as good or better, the staff is more professional and the value is better. PS: Not that this affects the food experience, but as a side point, my Japanese friend overheard the head sushi chef several times making derogatory statements about "Americans". Given his business is in New York, maybe he should be a little more respectful.
(2)Linda H.
Wow. Best sushi I've ate up to date. It also turned out to an exceptional dining experience thanks to some extra good luck. My awesome and sweet boyfriend had originally made dinner reservations for 9:30pm for one of the nights that we were in NY. Only the dining room was available for reservations as the exclusive sushi bar has very limited seating and able to accommodate only 10 people per night therefore must be booked way in advance (at least 1 month). At the very last minute, the day of in fact, my boyfriend received a text notification that a couple of seats opened up at the sushi bar for 5pm. We were shopping in SOHO. With a couple quick phone calls, my boyfriend was able to swap our 9:30pm reservation for the 5pm reservation to sit at the sushi bar. At the sushi bar, we got to witness the action and interact with Mr. Nakazawa himself! He's quite a friendly and somewhat quirky guy. He prepared a total of 21 pieces of sushi for us. Every piece was skillfully done and tasted amazing. So fresh, so delicate, so flavorful, so ãŠã„ã—ã„ oishii! I was a happy customer from beginning to end. :) The final piece, a grand finale, was the tamago. I was looking forward to it after seeing it in Jiro Dreams of Sushi. It certainly met my expectations, simplistic, yet masterful.
(5)Ramon L.
This is some of the best sushi I've ever had. The sushi is unbelievable! 20 pieces of heaven...giant clam, mantis shrimp, uni with truffle, blue fin...man, it just kept coming. Nakazawa was there when we went and he was all smiles and very friendly. Just a great experience. Gotta sit at the bar. We did the paring as well and had some really amazing sake. AWESOME!!!
(5)Shane H.
So where do I begin it was very difficult to good reservations and very many many rules which is really not needed when you want to come and enjoy your meal you can't even call the place to let them know you're running late how ridiculous is this okay. So let's start with the food I have had much better sushi then what they serve there and the pieces are extremely small, now really we think he really needs to just go back to Japan and work with jiro. I've had so much better sushi didn't want to serve their the pieces are tiny not worth $450 bill for two people. How ridiculous is thattheir sake per glass was $20 that is on believable come on. Most of the sushi tasted the same and I wish they would tell us I was eating puffer fish so I can get something else. Sushi was mediocre quality that you can get anywhere else especially in New York City, And the egg custard which I was looking forward to since I love tamago was very disappointing. The best thing on the menu was the lychie ice cream which I'm not about to pay $450 for. People go somewhere else do not waste your money here it's not going to be here for many years they really need to make their piece is much larger and have you be more people friendly so we can go there and enjoy yourself and if you're about to charge to much money for food make sure you give us more this is absolutely ridiculous next! let me tell you to truth after the $450 bill dinner for two people we went out and had pizza afterwards come on now what does that tell you!
(2)Dittle D.
Delicious food. The chef was a wonderful host- always laughing and having fun. Would love to come back.
(5)Fatima K.
My meal at Sushi Nakazawa was definitely one of the BEST I have ever had! Everything about this place is wonderful. I was worried that my sky high expectations would ruin my meal, but the experience here set a whole new standard! Chef Nakazawa is such a jolly person, he was laughing and cracking jokes throughout our dinner. Yet, as he served us each piece, he explained the type of fish, where it was from, and how it was prepared. I think he laughed every time he looked my way because I was smiling from ear to ear - I couldn't contain my happiness! Each piece of the omakase was unique and took my taste buds to heaven. The yellowtail (oh my gosh so good), scallop (it was supposed to dance but mine was a bit on the lazy side), golden eye snapper, medium fatty tuna, and the tamago (seriously, tamago of my dreams) were wonderful. I would list the others but I forgot the names. The experience here was worth every penny and I am already saving up for my next visit. To all those that are thinking about it, GET THAT RESERVATION NOW.
(5)Diandra D.
There's a book I read year ago called the Miracle of Mindfulness by Zen master Thich Nhat Hanh. It essentially talks about the principles that govern Buddhism: the incredible power of living in the moment, being fully cognizant of one's surroundings and the details that compose each aspect of our lives. It's a practice in awareness. Anyway, there's this section where he discusses eating: we typically chew fast, whether out of hunger or a desire to move on to the next thing in our day or because it's what we're used to. He suggests chewing slowly, taking note of each facet of what we're eating: where it came from, how it was made ... really relishing the sacredness of food as something that nourishes our bodies and is a part of the cycle of life. I bring this up because the practice of mindful eating was never something I have personally experienced. I'm a food lover and oftentimes that translates into me DEVOURING my food, gobbling up all it sweet-salty-light-rich-filling-creamy-tart-acidic perfection. My trip to Sushi Nakazawa was my first practice in mindful eating. But I'll get back to that in a moment. So several weeks ago, I received an email from my husband, subject "THIS PLACE LOOKS GREAT!!" The body of the email was the link to the now famous New York Times Review ... yeah, the one that led the New York Times to declare Sushi Nakazawa as the Best Restaurant in NY for 2013. I was aware of the 30 day + reservation wait, but I decided to try anyway. I was desperate for a great Christmas present for Brian (this, with only a week left until Christmas and still no gift for him). I called and a fabulous female British (Kiwi?) voice answered. After explaining my dilemma, she kindly squeezed us in for the following Friday at 7 pm. He was surprised... completely clueless until we were steps away from the restaurant. It was fantastic. The restaurant is definitely a study in understated and minimalistic elegance. There are only 10 tables in the whole restaurant. The coveted sushi bar was the first thing we saw when we walked in, Daisuke Nakazawa in the center flanked by his other chefs. We were seated quickly at a table. The restaurant's sake sommelier approached the table to inquire about food preferences and allergies, and take our drink orders. We opted for the $40 sake special (dubbed the best drink deal in NY by Adam Platt) to accompany or omakase. The sake pairings were delicious and portions were the perfect size to accompany each dish without overpowering it. We were each brought a small dish of pickled ginger, the only condiment we would be offered that night. One of the servers then brought our first course, two pieces of sushi on a rectangular white dish. Brian and I looked at each other. "How are we going to get full on this?" we telepathically inquired. We both picked up our chopsticks and started with the sushi on the right. Initially, I chewed slowly because I wanted to savor it, in case we wouldn't be getting our next course for a while. But then I instinctively closed my eyes. I tasted the tartness of the rice wine vinegar, the buttery richness of the fish, the slight spice of the miso. It all melted together down my throat and I was amazed. There was no spicy mayo, no soy sauce, no vegetables or tempura batter or fruit to mask the flavor. It was just us and the fish. As the courses progressed, we realized we'd be more than satisfied with our servings. At one point, I inquired about how sushi pieces were paired together. The server explained that like fish was paired: tuna, roe, salmon, mackerel, shrimp, urchin, eel ... I'm fairly certain they ran the gamut with the selections. At one point, I inquired about Chef Nakazawa's signature dish. The server smiled "that's your next course ... the final course". I've never been one for Tamago, but when it takes anyone 10 years to master something, you have to feel a certain giddiness about it. It was smooth, creamy, delicately sweet and a perfect end to the omakase. The sommelier returned to our table. "At this point, would you like to revisit any dishes that you've already tried, or perhaps continue the experience with some new dishes?" I felt a little bit like Alice with that one. How much more was there to try? We decided on two additional pieces each (or $40 additional). The omakase was completed with a sorbet dish, served with pomegranate seeds and raspberries. As we sat waiting for the check, it dawned on me what tremendous confidence Chef Nakazawa must have in his craft to serve 21 pieces of sushi that are so fresh, so superior in quality, that he offers nothing else at his restaurant: no amous bouche, no appetizers, no sides, no condiments. And in truth, his confidence is well deserved and fully earned. His sushi was the freshest and most delicious in its subtle flavors that I have ever had. As we began to walk out, I caught Chef Nakazawa's eyes. He smiled a full smile, one that started in his eyes and expressed deep gratitude at o
(5)Aaron F.
SUMMARY: This was one of the top three meals I have ever had. Freaking awesome. If that was useful, click the button below. But if you're one of those Yelp-aholics who likes a thorough review, go ahead and read my whole review. Let's break the experience down into three stages: getting the reservation, the meal, and the post-meal. --GETTING THE RESERVATION: "Fighting off the behemoths at Wal-Mart on Black Friday" Getting a reservation at Sushi Nakazawa was no easy feat. After finding out about his restaurant about three weeks in advance of our trip to New York, I spent 15 minutes a day for several days clicking through the reservations hoping to snag one. I got on the waitlist, where they will text you if a spot opens up, but each of the first three times I got a text, the spot was gone before I could snag it (literally less than two minutes after I got those texts). On the fourth try, I scrambled to a laptop, got online, and bagged the reservation (literally two days before my trip). I was giddy as a clam. Wait. Clams aren't giddy... Ah who the f*ck cares. I got a reservation for my girlfriend and myself. Who needs clams when you have bluefin tuna?!? Also they send you a confirmation text before you get there, so make sure you confirm it. --THE MEAL: "Waiting for the biggest interview of your life" We got to the restaurant early and wound up walking around the neighborhood for a drink to kill some time. When we arrived, we were greeted politely by Vito, the maitre'd, who took our coats promptly. He scared me a bit by telling me he couldn't find our reservation, but then my heart attack subsided and he seated us. The anticipation definitely made the night feel like a job interview. ... That is, a two hour delicious job interview with wine, fancy sushi, and the best service EVER. The seating area at the sushi bar is 10 seats on an L-shaped bar around the prep area, with #1 on the far left and #10 on the far right. The chart below is not to scale and probably looks like some ridiculous ASCII art, but Yelp doesn't allow graphic design in its reviews (hint hint to the Yelp trolls who are browsing my review in sheer jealousy) 1 I 2 I 3 I sushi sushi NAKAZAWA sushi sushi 4 I chef chef chef chef I-------------------------------------------------Â-------------------- 5 6 7 8 9 10 The girlfriend and I got seats 7 and 8, which are literally the best seats in the whole damned house. Which meant that I could sit right in front of Nakazawa as he handed me each piece. There were 21 pieces in total, each one a revelation in subtlety, grace, and pure flavor: Ivory King Salmon - sudachi and sea salt Alaska Chum Salmon - smoked with hay - Hokkaido Scallop with Yuzu pepper - Maine Geoduck - WA. Barred knifejaw - Japan Golden eye snapper - Chiba Aji (horse mackerel) from Kyushu Baby Seabring 7 day aged mackerel with mustard Tiger Shrimp -Atlantic Blue shrimp from New Caledonia Wild King Yellowtail - Buri Bonito - smoked with hay Bluefin tuna from Boston (all tuna from Boston) Medium fatty tuna Fatty tuna Sea urchin from Santa Barbara Wild Chum Salmon Roe - Alaska (ikura shoyu) Anago (sea eel) from Kyushu Hand tuna roll (tuna) nori from Tokyo Bay Tomago Nakazawa san was funny, polite, and a wizard with his craft throughout the whole meal. At one point, he pulled out a tablet, showed us a photo of a fish, then said a phrase in Japanese. Then he looked to a server and said, "Translate!" Th The sommelier came by early in the meal and we put our trust in him - and we were not disappointed. We paired two half-bottles of wine (a Sancerre - a crisp, light white wine that went splendidly with the first half, and a Blaufrankisch - a splendid German red that was mellow and accompanied the last half like the fluffy pillow that goes with a dream). At the end of the meal, the Chef asked us if we wanted a repeat of any courses, and we hit another round of the golden eye snapper. Then we enjoyed a yuzu sorbet with raspberries, blackberries, and pomegranate seeds before stepping out into the brisk New York night - but not before a photo with our master chef sealed one of the best meals of my life. --THE POST-MEAL: "The Definition of Service" If a restaurant's staff treats you well when you're dining, the place is good. If a restaurant's staff treats you well after your meal is over, you know it's a great place. Sushi Nakazawa did both. After our experience I emailed the staff to express my thanks and to ask what the first few courses were and within a day, I got a thorough response (see the 21 course list above). If you want to come here, hold out for a Sushi Bar seat. Totally worth the experience. Trust me. I'm a professional.
(5)Danny W.
Reservation: Apparently it's quite difficult to get and requires some endurance. We went here on a whim since one of the people in our group has Nakazawa's cell phone number saved. Decor: Very contemporary, very sleek. Ambience conveys more of a chic ambiance than one that a more traditional sushi place would, I think, exude. Food/Drink: We opted to skip the sake pairing and start with beer (Koshihikari and Ozeno), followed by two bottles of sake (Mizbasho and Kubota Manju). The drinks were light and paired nicely with the omakase though the Kubota Manju is sweeter than I would like. The sushi itself was amazing and incorporated techniques and flavors that I have never tried, though I'm far from being a sushi connoisseur. I won't give any spoilers as to each piece I ate, since one of the joys of omakase is not knowing what you'll be served. All I will say is, it's a fantastic experience that you should try at least once......and that the tamago is beyond words. Overall: Great food and great experience. Get a bar seat, bring along some good company, and enjoy.
(5)Nick O.
Definitely hard to get reservations, but totally worth the wait! Sushi was incredible. Service was exceptional.
(5)Brett W.
I've had Nakazawa on my list since it first opened. Had the pleasure of being taken for a client dinner, and luckily did not foot the bill on this one... The dinner was $700+ for 2 people... But we figured if we're doing it, we're going to go all out (Sake, Beer, Truffle Addition + Omakase for 2 + additional hand roll, and beer for Nakazawa and his staff.) Walking in, this was a beautiful space, extremely clean and the service was outstanding. We were promptly seated at the Sushi bar, front and center to watch Nakazawa deliver the goods and prep everything. If you eat at the sushi bar, he prepares every single piece you eat and serves it one by one. If you opt for the dining room, his staff prepares it, and it is served a few pieces at a time. 20 Piece Omakase; the highlights were: Hay smoked salmon Mackerel Uni w/ Truffle Addition (and I don't even like Uni... This was unbelievable) Pike Trigger Fish w/ Ankimono Scallop (Still moving) Otoro Tamago (WTF is this piece of deliciousness. I don't understand, but it was perfect way to end the meal. His famous desert that he mastered under Jiro) Only thing I was slightly disappointed in was the Yellowtail. Usually my favorite piece of fish... I expected it to be the best ever, and it wasn't... Considering how good everything was. I think the experience here definitely adds to the meal, and I have to say the textures of the fish were some of the most unique i've ever experienced. Great experience. If you're willing to spend this money and want one of the best sushi experiences, then go. Reservations are quite hard to come by...
(5)Philip H.
Jiro's nightmare... I dined here tonight with my wife and another couple. Having just arrived from having a sushi breakfast at Sushi Dai, the famous sushi bar at Tsukiji Market in Tokyo, my palette might have been a little bit biased. I also dined at Sukiyabashi Jiro Honten on November 13, 2013, so I can offer a perspective on both restaurants. I've also been to Shiro's in Seattle, Kabuto in Las Vegas, Oishii & Oya in Boston, and Sushi Zo/Kiriko/Hiko/Sushi Gen in LA. Nakazawa has much room to improve, given the high expectations that come along with having worked under master Jiro. Having dined at Nakazawa and Jiro, you cannot think of Nakazawa as an affordable, convenient substitute for Jiro. Jiro is on a completely different level and is an entirely different experience. Nakazawa: 1. Full drink menu 2. Rice is less vinegary than Jiro and cooler 3. Many waiters 4. Dining room in rear 5. Very dark in dining room One of the most distinguishing features of Jiro's is his rice. It's warm, a little above room temperature, and has a pretty vinegary taste to it. Nakazawa has toned the vinegary in the rice down quite a bit, which was disappointing. I did enjoy the Tamago egg at Nakazawa, probably the best Tamago that I've had in my life. At the end of the day, is Nakazawa a cheaper way to experience Jiro? Absolutely not. Is it close? Absolutely not. If you are looking for authentic sushi, but don't have your expectations set on the best of the best, Nakazawa provides a solid omakase meal in a clean, modern, elegant setting with a wondering drink menu and excellent service. If you are searching for the Holy Grail of sushi and looking for an out of this world experience, you may be disappointed. If Jiro had a nightmare, this could be it...
(3)Ron H.
Amazing. I'm not really a big fan of mollusk sushi but he made them palpable. As for the fish, just delicious. I was a little disappointed when salmon came up first, because I expected it to be your typical, but super fresh salmon that everyone has, but somehow even the standard stuff was just prepared so well with his own simple twists that make it just different enough to be above a very high bar. He definitely sits with giants. I was about 25 minutes late *EEK* I know, but Mr. Nakazawa was very cool about it (yes I apologized, I felt like a shmuck). He's definitely a very friendly guy who loves to joke around. The sommelier seemed very knowledgable about sake. If I asked, he would provide a lot of info, so much so that Mr. Nakazawa jokingly chided that he talked too much. The service in general is excellent. Btw, Mr. Nakazawa does source fish from all over, but Japan itself also sources fish from all over the world (those fishing vessels don't just hang around off the coast of Japan you know), so try not to expect all "JDM" fish. The dining room is open, and can be reserved via phone only. I believe it's cheaper than at the bar, but you also get slightly less.
(5)s. C.
love love love the sushi here.. The uni and the medium fatty tuna was beyond awesome. I love every piece of sushi I got. The staff is super efficient and pretty friendly The yuzu sorbet was fantastic as well. Definitely recommend this place.
(5)Jenny S.
Sushi and the ambiance was good. Alot of effort went into each piece of sushi. Most pieces were seared, smoked, or prepared with salt/yuzu/mustard. It was less about how fresh the fish was or how it tasted naturally. I personally like traditional and simple sushi more...but I still enjoyed the food alot. I was disappointed by many other things....but keep in mind that we had a party of 4 so we couldn't get the sushi bar experience which would probably be much better. Service was mediocre at best. We couldn't understand the server's heavily accented English. She forgot to add shaved truffle on to the uni for us. She also did not make it clear that the last course (choose any 2 pieces of sushi) was included as part of the omakase. As a result, we skipped out on the last course by accident. We found out about these things afterwards. Most of all, Chef Nakazawa was not present that night even though he is usually there on weekdays. I'm a big fan of Jiro Dreams of Sushi and I mainly went for Nakazawa. I wasn't blown away by the food so I wouldn't recommend going for just the sushi. It's about the chef himself. In terms of price, I think it was pretty reasonable for a high end sushi place.
(3)Jiho S.
Excellent experience at the bar. $150 a head yes which works out to $7.50 a piece. Amazingly still hungry afterwards I refrained from ordering a la carte as we were given the option. I think I had enough of super high priced sushi. So as everyone agrees. I did the sake pairing for $40 which was great. They said its about 8oz but it felt like more. Enough that I felt quite tipsy and I lost my focus on the omakase! I'll opt for a single glass next time. The whole bar starts service at the same time. Dont be late to your reservation!
(5)Lucy L.
4 star sushi, 5 star service and overall experience. Chef Nakazawa is hilarious. When he served us the last course - the legendary Tamago, I asked if this is THE Tamago that took him 10 years to learn, the chef goes, "Just 10 years?! I'm still learning!" Sushi is super fresh and very tasty. But is it mind blowing? No. Worth $500 for two ppl? No Probably won't be back again unless there is a groupon or livingsocial. (J/K)
(4)Jody D.
Not for the typical "American style" sushi lover, but if you are a hardcore sushi lover there is no better spot. Clean and modern atmosphere and the most absolutely diverse and pristine fish to be found anywhere. At $120 for a 20 course Sushi tasting menu, I thought it was a bargain. Each piece dressed with a unique sauce or condiment. Very unique experience and I'll be back with friends.
(5)Drew S.
Let's be honest, I'm reviewing this mainly to brag to the public that I went here, not because I have anything particularly meaningful to add. Went a week ago. Everyone was super friendly. I know nothing of substance about sushi, so I'll leave that up to the others. It'd certainly be nice to learn more about sushi in the next year or so and then return there again, perhaps I'd really appreciate it more. Even though we didn't order the sake pairing, they included it complimentary on a couple occasions. A much-appreciated touch. The Yuzu Sorbet at the end was mind-blowingly good. I have a massive sweet tooth, and this was easily one of the best desserts that I've had in my life.
(5)Jane K.
OK. It really is as good as I had hoped. This is NOT your local neighborhood wanna-be sushi joint with California, Cream Cheese & Salmon and spicy tuna rolls. So if you are not open to trying anything and everything RAW from the ocean... do everyone including yourself a huge favor and do NOT come here. Each piece was absolutely delectable and PERFECT. -- Exemplary rice seasoning & texture and at the ideal temperature; not too warm, not too cold. -- Nigiri where the fish and rice are sized accurately to be in harmony with each other and able to be eaten in one bite with your fingers, as it should be. Wasabi and soy sauce were unnecessary... nor were they even provided. Just a small side of ginger which was replenished as needed, was provided to cleanse your palate between pieces. Bar seating was indeed the place to be. Chef Nakazawa even came around and greeted all the diners with his warm smile before serving. Waitstaff were flawless. Table seating didn't seem much fun at all and were detached from the "show". Half the fun is watching all the skilled sushi chefs perform their craft. Must say that I too sat by the boiling pot of shrimp and did get several quick but unpleasant shrimpy steam facials. -- Though I did not complain to the staff, I do think it should be moved. Why have ANYTHING mar what could have been the ultimate sushi experience. VERY expensive. -- Dinner for 2 with a decent bottle of sake (720ml) and 3 beers came out to almost $700 with tip! So be prepared to have an AMAZING sushi meal, probably one of the best, but at a steep price. -- If you ask me, it was worth every one of those 70,000 pretty pennies.
(5)Trish S.
I took my husband here for his birthday. He loved it. I thought it was pretty decent. For the price point, there's other places I'd rather go. The service is impeccable. I had emailed in and mentioned that I was allergic to nuts and they remembered when I got there. I booked a month in advance and they still remembered to put the candle on my husband's dessert. That was a nice touch.
(4)Yvonne L.
Taken here for my birthday and had a great experience! We were supposed to be seated in the restaurant area, but there was one table in the bar area by the window that was open. We asked the hostess if it was available and she politely accommodated us. Definitely a great experience and would recommend sitting at the sushi bar instead if you can get a seat! Omakase flowed nicely and we were given detailed explanations about each piece. Definitely a pricey meal, but very high quality and a great treat for a special occasion if you love sushi!
(5)Alicia W.
fabulous and delicious sushi, I have had in my whole life! I will definitely go back more and more times! I like this sushi bar!!
(5)Kevin O.
Words cannot describe the omakase. I sat at the sushi bar with my girlfriend. She kept warning me to bring peptobismol in case her stomach could not handle the raw seafood. I didn't but she enjoyed the experience! The kumquat sorbet at the end of the dining experience is amazing - unfortunately, they do not sell it. Otherwise, you'd see this Asian kid walking out of the place with tubs of it! Next stop, we're flying to Japan for Jiro's!! I reserved Nakazawa 5x and each time, my guests had nothing but great things to say about this place.
(5)Jordan W.
Sublime. Pure omikase greatness. Service. Having your chair pushed in at the bar, the ever-crisp hand nap whose slightest smudge warrants a replacement, the always-full glass of water/sake/anything you happen to be drinking, the pristine countertop seconds after you drip a thought of soy sauce. Personable, attentive and friendly. Your tiny ginger dish is never empty. It was as if the staff tried to ensure your setting always was as fresh as when you first sat down, but done in a polite, non-intrusive way that makes you feel that yes, this level of pampering is natural. Food. Stunningly delicious. Chef Nakazawa hand served each of the 10 patrons at the sushi bar with a jocularity surpassed only by his delightful and fresh ingredient selection. The simplicity of the meal belies the quality of each of the 20 pieces the diners receive. Highlights from my experience in no particular order: the scallop with yuzu, king prawn, uni, the tuna trio escalating from lean to fatty toro, the hay-smoked salmon, the tamago (of course, what would this be without the (in)famous omelette). Honestly each of the 20 pieces was a highlight, I loved it. Biggest letdown: I didn't get to hand pick the urchin I would eat (how much I actually cared: not at all). What to be aware of: At other unnamed omikase temples, at the end of the final piece the chef offers the option of re-visiting courses that you particularly enjoyed. Chef Nakazawa supports this practice, but he does charge for each additional piece. Considering the $150 price tag is significantly cheaper than peer establishments, I didn't mind the extra $10 he charged me for my Uni Double Dip. But worth knowing about beforehand. Overall a wonderful dining experience. Enjoy it.
(5)Ken L.
Omakase at its best! We didn't have reservations at the bar but Alex sat us at the window seat right next to the bar so we could watch Chef Daisuke Nakazawa and the rest of the crew go to work. The Drink. The sommelier went through the choices of sake but my friend went with what he knew best and ordered a Dassai 23 Junmai Daiginjo and a bottle of beer that I cannot recall the name of. Both excellent. The Sushi. The standouts for me were the hay smoked salmon, the shrimp and sweet shrimp and 3 varieties of tuna. The uni and scallop were probably the best I have every eaten as well. Impeccable presentation and each piece was explained to us. The infamous egg custard was outstanding. Later, we ordered another bottle of beer and they recommended a Japanese IPA which was remarkable, hoppy without the heartburn. Oh, we ordered more sushi after the 20 piece omakase was finished. Sorbet with pomegranate seeds and green tea was served for dessert. This was the best omakase experience I have ever had. Daisuke, Alex and their staff were top notch. Daisuke was very gracious, engaging and funny. Alex, thank you for bringing Daisuke to New York and opening the restaurant. We closed Nakazawa down and I asked Daisuke san how he was enjoying New York City. He pulled up his jacket and he had a "I love NY" tee underneath, brilliant!
(5)Tone E.
You know what. . .I'd rather wait 30 days to eat here then spend $1500 on a plane ticket to Tokyo. Chef Nakazawa's level of execution versus other sushi spots in Americas is on another level and you can only experience this sitting at the sushi bar. In a two hour period, you will witness 21 examples of exquisite technique, quality and years of experience. 5 stars.
(5)Kristin B.
i had high hopes dining at Sushi Nakazawa especially since i had eaten at some high-end tokyo sushi bars during my last vacation there, but i left disappointed. i must preface that my meal took place in the dining room and not at the sushi bar. i tried to snag bar seats, but alas the reservation gods just werent on my side haha...i had a very late dining time at 9:45pm but luckily they texted me around 8:30pm saying that my table was ready so i did appreciate that head's up. the restaurant itself is very sleek, clean and modern and i loved it. i also have to say that the sushi was good quality, nothing was bad or disgusting haha...but then again nothing was mind blowing good either. although i did notice that the cuts of fish did seem smaller than other places that i've been to haha...maybe i'm spoiled having eaten at Tokyo or coming from LA where we have pretty good sushi options too...but what failed me during dinner was the overall service. i had to ask for hot tea three times before it was finally served to me and just the tiny details weren't there. i know i'm being nit picky but since i'm left handed, i thought the sushi should have been served on my plate at the opposite angle of Justin B who is right handed. this attention to detail is prevalent at other sushi establishments that i've dined at :-/ i dont know, i just left my meal underwhelmed, but i would come back and try the sushi bar experience if i could get reservations since i'm still hopeful that it would be better haha
(3)Lauren W.
I was able to dine here when a friend made a reservation and then had to go out of town unexpectedly. I love food experiences, but didn't know anything about this restaurant before coming here, except that its hard to get into. What a lovely surprise! The decor is simultaneously elegant and grounding and as soon as you walk in you are treated so very very well. Your water glass is never even half empty, your table is immaculate throughout the 9 courses, and the sushi pairing is GENEROUSLY POURED. The only thing presented to me that I didn't care for was the Uni. I will give anything THREE tries. I had tried Uni twice before, and hated it both times. But, third time's the charm so when our host asked if there was any type of fish we did not like, I kept my mouth shut. I guess if I didn't like the Uni here, I'll never like Uni!! No marks off the 5 star rating for my personal preference. Big points that we were asked if there was anything we didn't like, didn't want, or had allergies/sensitivities to. The sushi rice was so very well seasoned, and each piece of fish was both oh-so-fresh and melt-in-your-mouth delicious. (As in, the fish was so tender it dissolved in your mouth). I particularly remember the ivory salmon and the mackerel being above and beyond any I have ever had. I loved the sea salt and other subtle sauces that brought out the best in each piece of fish. Will definitely come here again, it is well worth the price point.
(5)Christine L.
Simple. Understated. Fish is the star and Nakazawa does it perfectly. We sat in the dining room for a 5:30 reservation. Extensive sake menu that someone can decipher if you're not familiar. No soy sauce and no rolls. If that's your idea of sushi, this place is not for you. Just fresh pieces of fish, some from Japan, others from the US. You'll get some ginger to clear your palate. And then a refreshing yuzu sorbet and berries with some strong matcha to end the meal. If you want more than the satisfying 20 pieces, you can order more. Worth the $150!
(4)Yichen C.
I was expecting a 5-star dining experience given how difficult it was to book a seat at this place, but all I got was a 4-star, max. I booked a month in advance, but the sushi bar seats were all gone so I had to settle for a dining room table. It's fine - as long as the food is the same, I don't care where I sit. I also didn't like the fact that a 40 USD pp charge was placed to hold the seats and a 80 USD pp additional charge will be forced for no-shows. Com'on, is this place really that popular? Strong points of this restaurant have been brought up by other reviewers as well. (1) It prepares sushi exactly the way sushi is prepared in fancy sushi-ya in Japan: instead of the classic combination of soy sauce and wasabi (or in the case of most sushi restaurants in this country, fake wasabi), the chef would use sea salt, vinegar, other condiments, etc. to bring out the umami (旨味) of the fish of the highest quality. This allows for the natural scent and taste of fish to fully develop instead of being obscured by the strong flavor of soy sauce. I appreciate the philosophy. (2) The fish used in this restaurant was definitely of the best quality. Two thumbs up. Best tuna, best flounder, best squid, best shrimp...the list goes on. In fact, the preparation method of Sushi Nakazawa only makes sense when the best fish are used. Special highlights: saba, octopus, otoro, aoi (=blue) shrimp. (3) The service was most efficient ever. Having spent time in quite a couple of Asian countries, I'm hardly ever impressed with the quality of service in ANY restaurant in this country. Why? Because usually the servers here are either much less efficient, much less careful, or much less sincere. Some snobbish restaurants in NYC even have servers who are condescending and judgmental (yes, I am talking about Jean Georges). It's a terrible thing to endure a meal at the mercy of capricious servers, and it's an even more terrible thing that you have to tip them for their service - at least 15%. Anyhow, Sushi Nakazawa is a place where I'd give a high rating for service. The servers (especially a Japanese lady in her thirties by the look) live up to my standard because they are focused, efficient, and humble. Kudos. Weaknesses: (1) Ah, anago has so many teeny-tiny bones...I'm a world pro at picking out fish bones with my tongue, and it still took me 2 minutes to clear all the bones from my anago. If you aren't very good at this, the anago piece might be your undoing. Take extra caution if you don't want to end up at the emergency room. (2) Okay I have a major complaint about the CO2 concentration in the restaurant. The restaurant really should work on its ventilation! As I went on a cold day, all the windows and doors were shut, and the restaurant was incredibly crowded. I was suffering from a headache, dizziness and nausea because of the high concentration of carbon dioxide. Take caution - you might end up at the emergency room for a different reason than a stuck fish bone, after all. (3) I didn't like the smoked dishes. I just don't think smoking a top-quality piece of fish in pretty much the same way you prepare smoked salmon is a good idea. Just give me the original Japanese method, please :) (4) Dessert was so-so. I wasn't very impressed with it so I wouldn't recommend getting the dessert at this place.
(4)Cat C.
Recently opened Sushi restaurant and after reading all the reviews, a must try as I am an Omakase sushi fan... The fish was very fresh, tender and for the most part good flavor, but for the price tag, hype and hassle, I won't be rushing back... Most places that offer Omakase provide a sashimi platter and/or sides, this place was literally one piece of sushi at a time. Food The pieces of sushi were quite small relative to what you get at other sushi restaurants. One can stuff the whole piece in their mouth, chew and swallow. The chef serves you 20 pieces, which sounds like a lot and think one would get full on it, but because the pieces are so small, wasn't that filling as one would think. Service The owner came by a few times to ask how things were going, but that's about it. I was drinking hot water and the person only came back one to refill it until I kept asking. The head chef was nice, but only spoke to you when you asked a question. The rest of the chefs at the sushi bar had their heads down, worked and not a peep out of them. There were a few instances where the management was bickering amongst themselves between the sushi bar area and the dining area. If there is a disagreement, they should go to a place where no one can see them. Overall... Don't get me wrong, the sushi here was fresh, good quality, but not worth the price tag they put on it. If I could choose 3.5 stars, I would... Reservations are made 30 days in advance online. A new date thirty days away opens at midnight each night. Reservations for the sushi bar are for "two people" only... no more, no less... no singles, or three or more. Although I did see a single diner at the sushi bar when I was there. Omakase at the sushi bar costs $150. Omakase at the table costs $120. "A $50 NON-REFUNDABLE FEE WILL BE CHARGED WITHIN 24 HOURS OF MAKING YOUR RESERVATION. THE FEE WILL BE DEDUCTED FROM YOUR CHECK ONCE YOUR RESERVATION IS COMPLETED. AN ADDITIONAL $100 PER PERSON IS CHARGED FOR NO SHOWS" - email from Nakazawa. That is $50 per seat.
(3)Eddie T.
Omakase Review Food:3.5 Service:4.5 Value:4..0 Overall:3.75 New high class Omakase joint in the city... Featuring Nakazawa-San from Jiro Dreams of Sushi fame, as Jiro's apprentice. 12 seat sushi bar Dining room Reservations are made 30 days in advance online. A new date thirty days away opens at midnight each night. Reservations for the sushi bar are for "two people" only... no more, no less... no singles, or three or more. Although I did see a single diner at the sushi bar when I was there. Omakase at the sushi bar costs $150. Omakase at the table costs $120. "A $50 NON-REFUNDABLE FEE WILL BE CHARGED WITHIN 24 HOURS OF MAKING YOUR RESERVATION. THE FEE WILL BE DEDUCTED FROM YOUR CHECK ONCE YOUR RESERVATION IS COMPLETED. AN ADDITIONAL $100 PER PERSON IS CHARGED FOR NO SHOWS" - email from Nakazawa. That is $50 per seat. We scored four seats (reserving two sets of two seats) on a Friday night. We got there on time, and had to wait for the diners from the 5:00 seating to vacate the premises. *The sushi bar seats are comfy, but very close together. It's difficult to get in and out of your seat, and you'll need a push from the maitre d' every time you get back in. Service is excellent. From maitre d' to all of the waiters and sushi chefs. Nakazawa-san is very entertaining. He'll converse and joke with you the whole time you are at the sushi bar. We paid $1080 total for four Omakase's at the sushi bar, a $200 bottle of sake, a bottle of sparkling water, three beers, tax, and tip. Eighteen nigiri, Tamago, and sorbet for dessert. Of the eighteen pieces, I'll say six were very good to excellent. Nine were average to good. I did not like three of the pieces, two were overcooked, and one had a strange sourness to it. All of the pieces were very very fresh. There was not even a hint of fish on my fingers after the meal. Here are some cons from dining at Nakazawa: - The shrimp was overcooked. - The mantis shrimp was overcooked. - There was a fly buzzing around the sushi bar. - There were filth flies buzzing around the sushi bar. All in all, I'd give Nakazawa 3.5-4.0 stars. For the price tag, every piece should be good or better IMHO. I'm an Omakase snob, having dined at 20+ of the "4.0-4.5 star" Omakase joints in the city. Don't rate a place five stars just because you paid a lot for it. IMO, better are Ichimura @ $160, and Tanoshi @ $60. I might come back, but no rush. --------------------- Omakase tips - Rice should be body temperature - so do not complain about rice being too hot - Fish should be room temperature - so do not complain if the chef used the torch to get the fish to room temperature. Also this is why some places put their fish in a wood or metal box sans refrigeration - Eat with your hands or chopsticks. Either method is fine. But try to eat it in one bite, never putting any back on your plate. I try to flip the nigiri so the fish side hits my tongue and taste buds first. It makes a difference. - The nigiri should fall apart once it hits your mouth, that why the rice is sometimes loose. *Reason to eat nigiri with your hands. - Eat each piece as soon as it is served. Fresh from the chef's hand to your mouth! That's why most Omakase places serve one piece at a time. - Soy sauce should be applied to the fish. At most Omakase's now, the chefs brush it on. If you are given soy sauce, do not dunk your rice into it. - Do not rub wooden chopsticks together. - Omakase's usually offer around ten nigiri and a hand roll, and can range in price from $45 to $100+. Of course some places serve more and charge more. ($500 for Masa) - If you're complaining that Omakase costs too much or doesn't fill you up, maybe it's not for you. Go to Key Food and pick up two trays of their sushi for $15. And don't forget the soy sauce packets.
(4)Jackie L.
Sushi Nakazawa is top tier. Not only the best sushi I have had in my life, but really a whole different category from all other fish. I don't think any other sushi will ever taste the same. The service was also impeccable. The servers were attentive without being overbearing, and explained each dish to us as they were served. We sat in the dining room, which I thoroughly enjoyed. It has a calming ambiance. The fish appears simple but actually involves complex flavors that can be a pleasant surprise. Overall, a wonderful experience, and I look forward to coming back in the future. I loved the Coho salmon, the sea scallop, sea bass, butterfish, and the eel was to die for. The bluefin tuna tasted like they just caught it this morning. Amazing.
(5)Greg L.
Great experience. Great food. Chef Nakazawa is really down to earth and pleasant. A must NYC experience
(5)Angelito C.
Unforgettable Japanese experience in NYC! After watching "Jiro Dream of Sushi," I was excited to visit Chef Nakazawa in order to get a taste of the sushi skills he acquired as an apprentice from Jiro Ono ( who many consider the best sushi chef in the world). Chef Nakazawa did not disappoint. First, reservations are TOUGH to get. I would recommend checking Open Table at midnight to book a month ahead because reservations are usually booked for the full month. Second, get the BAR SEATING. The experience of chef Nakazawa preparing and serving your sushi in front of you is an experience you won't forget. My date sat right across from him! You really will get to appreciate the art of Sushi much more after seeing him prepare your 20 course meal. You will also appreciate his professional yet amusing down to earth personality, he will really make you feel comfortable in a generally upscale atmosphere.Third, it is ok to take pictures, but don't forget to just enjoy watching chef Nakazawa and the other sushi chefs. All of them come nothing short of perfect when it comes to sushi making and working collectively as a team. They all bring in the authentic Japanese restaurant experience , such as the greetings/farewells to guests. Aside from the chef experience, the sushi is worth every dollar that you spend. It comes from different parts of the world and the quality of every piece surpassed every sushi that I have ever tasted. My favorite dish is the tuna, which consists of 3 different pieces from lean to fatty. The rice, seasonings, and seaweed compliments the fish perfectly. This has been the best sushi experience I have ever had and I recommend everyone to try this restaurant out while it is still fairly new in NYC before it becomes harder than it already is to get reservations. Perfect for a date, perfect for sushi enthusiasts, perfect for sushi first timers, perfect for any occasion. YOU WILL NOT FORGET THE EXPERIENCE.
(5)ev k.
One word: AMAZING! Definitely must have the 21 piece omakase at the sushi bar where Chef Nakazawa prepares every perfect piece with careful craftmanship and an infectious smile. Each piece of sushi has a very distinct, unique flavor profile, no two are the same, but not only that, the sequence in which the pieces are served is perfectly orchestrated. And the Tamago might just be one of life's mysteries to me because the texture, taste, and consistency is perfection!
(5)Amanda W.
This review is for a dining room seating: I would give 5-stars for the sake tasting - I actually said at one point during the tastings "I think I've never had sake before" The service left a lot to be desired. I understand that sushi bar dining is quick and dirty, but we figured in the dining room we might get high-end restaurant dining room service. But everything was rushed. We had a pre-dinner drink that we had just received when the first course came, not giving us time to finish it. Then the sake tastings were just stacked up as they kept stacking up the courses. It would have been nice if they had allowed us to at least finish the drinks that go with the course before piling on the next. It was probably our shortest dinner of this kind, clocking in at just about 1.5 hours (and we ordered an extra course). We would have liked to linger over the food and drink a bit more. Waitstaff seemed less than enthusiastic about the food they were serving. The sushi was, of course, delicious, but nothing mind-blowing. There were a lot of different types of mackerel and firmer types of fish. The eel was a standout and a few others... but overall not as orgasmic as some other high end sushi meals I've had over the years. Maybe it would have been a better experience at the sushi bar...
(3)Brian K.
NO SOY SAUCE Waiters provide great service. Not the reason people eat there. Food is good. Not worth 250 a person. Omakase is so over hyped. Order what you want! Can't understand the chef. Although he seems like a nice guy but so is everybody. Not worth 250 a person. That's crazy money to eat. If you have a reservation, take the 50 dollar non refundable deposit as a loss. Went to chipotle after and ate a burrito.
(2)Joodie T.
Found an open table reservation for two on a Sunday at 5 pm a month ahead of time and pounced! Super lucky and the last reservation open for a whiles. We arrived late but the staff was still kind enough to set us. Sake selection was amazinnng and I would recommend the sake pairing unless you are polarized to one sake in particular. No entree menu, it's omakase or the highway but c'mon, who is going to say no to 20 pieces of sushi? And oh my, that sushi. Some of the best quality fish and seafood I've had the pleasure of tasting. Thank god the chopsticks slowed me down a little or else I'd eat the plate. Some pieces that really took the cake were the scallop which was the best quality scallop I have ever laid eyes on. Im pretty sure I gripped the seat a little while eating it because that place was too classy for me to stand up and clap. Exciting fish selection such as barrel fish, flying fish!, ginjo, salmon from two parts of the US, uni from Japan with truffle salt which is by the way the only way I will be taking my uni from now on, slightly toasted clam, bonito!, a really gigantic shrimp from Guatemala that puts anything forest gump caught to shame, tuna from North Carolina.... Oh me oh my. And after you've been pummeled with those flavor bombs, yuzu sorbet to cleanse your palette. Wiping the tear from your eye because it's over is optional. No wonder reservations are insanely hard to come by.
(5)Karen N.
We finally got the chance to answer the question, "What can be so different and so special about eating sushi?!" Well, imagine you spent your whole life only eating raw steak (tartare) -- somewhat cold and tasteless, but for the few mix-ins, right? And then suddenly you discover you can eat steak cooked in butter. Well, last night we discovered that, what we used to think was great sushi was really just cold, firm, and tasteless (unless rolled up and/or masked with accompaniments). Was Sushi Nakazawa really so special, or just by comparison? Probably the latter. Certainly, the food was very delicious and there were some definite stand-outs, but it was by no means anything more than that. I've had plenty of better meals. We enjoyed the tasting menu and being able to sample one piece of each kind of fish and preparation. Most pieces were served room temperature or warm and had a glaze meant to enhance the flavor of the fish. Note: unlike many other sushi restaurants, there was no sashimi and no rolls. Also, unlike other sushi restaurants, no fish was served just unadulterated on a bed of rice. I wish S.N. had given us a menu so we could follow along and keep track of what we were eating; that would have been fun (and would have helped us later, when they told us we could ask for pieces a la carte). We did the sake pairing which was just as much fun as sampling the sushi and accounted for 50% of the experience. I did the $40 and my husband did the $70 one. He supposedly got the better quality sakes (though we both agreed his did not taste so much superior) and he also got 7 pourings to my 5. We honestly would not have wanted any more than that, as we both got pretty drunk. The dining room was a bit noisy and it was hard to hear the sommelier's explanations. The service was "fine," but nothing special. I wish someone had come around early on to explain to us what to expect. Instead, after about a 10-minute wait, the food just started showing up. I was sorry we hadn't snagged a seat at the sushi bar, as it looked more interactive and fun. I wish more sushi restaurants put some effort into making their fish actually somewhat flavorful (and I don't mean by just disguising the fish in rolls); then restaurant experiences like this wouldn't have to be, by default, an occasional special, unique (and expensive) treat.
(4)Jonathan W.
That was ridiculous. I love traditional omakase dining and this was the best I've had. Was lucky enough to get seats at the bar in front of Nakazawa. He's lively and easy to laugh (especially if you're gawking at the food like a weirdo). When asked where he smoked the fish, he replied "at home. I used to smoke it on the roof... but the fire department didn't like it." Adorable. We were served about 20 pieces, each of which was amazing. The care taken in each of the pieces was impressive. Little touches like Japanese mustard, ginger, and salt and pepper make the bites unique while highlighting the fish and rice. I may have had individual pieces of sushi at other restaurants that were better, but nothing matched the array of consistently outstanding sushi that we were served. I also enjoyed the pacing. The meal lasted about 1:40 and we never felt rushed or bored. The sake pairing is also a great deal (6 sakes for $40). Service has a western feel - efficient but not overbearing. Overall, it managed to exceed my expectations. It might be expensive, but at the bar you're getting dinner and a show.
(5)Asuka N.
After hearing the hype about Nakazawa (and hearing about how hard he toiled to get his tamago right), my fiancee and I decided we had to come here. Getting a seat at the sushi bar is darn near impossible to do, so we ended up here on a double date in the recently-opened dining room in the back. It's not huge, but it's large enough to accommodate a decent number of parties of 2 and 4, so you should be able to get a seat here. The service is pretty top-notch, with your water glass being avidly refilled, and your plates being replaced pretty quickly after you've finished your pieces. While the description of each piece by the waiter is pretty spot-on (as well as the pronunciation), it's a bit odd of them to say everything is sourced locally or is imported from Japan...and then serve us uni from Santa Barbara and fish that comes off the waters of Alaska. Perhaps more of a brain fart on their part, but a bit of a misstep in describing the fish. I do like the drinks menu; aside from a solid wine selection, there is a decent assortment of crafts from the U.S., as well as some specialty Japanese beers that aren't your typical (e.g. Kirin, Sapporo). I ended up going with an Japanese-brewed IPA that had a very nice, warm finish to it without being too hoppy. As for the sushi - for the most part, it was delicious, although from a technique standpoint, a couple pieces fell apart on me in my hands - maybe the price you pay for not having it made right in front of you. That said, the fish quality overall was delicious. I'd highlight the various salmons we had here, which were all fatty and flavorful, in particular the white salmon piece we had as an extra at the end. One cannot forget the tamago either, which is definitely Nakazawa's specialty and is by far the best piece of tamago I've had at any sushi restaurant so far. The anago served alongside the tamago was very delicious as well, and the tuna pieces (both bluefin and the toro) were phenomenal as well. That said, a couple pieces stuck out as being unremarkable, particularly for an omakase course - where every piece counts. The bigeye was a bit too chewy for my liking, with a coarse flavor as well. In all, I'd definitely come back again for a meal. That said, I feel like Nakazawa is at the forefront of a new wave of upscale sushi restaurants in NYC that will do a very good job with omakase sushi meals, but are a shade under the best joints in town (for me, my favorites would be Azabu, 15 East, and Ichimura). For the value, I probably would take the dining room seating as well - hard to argue with saving 20% on the price of omakase for not having a front-row seat...although who knows? Maybe it really is just that much better if you get a front-row seat.
(4)Zi C.
Can I just die now? There's nothing in this world left that could make my mouth this happy again. Okay maybe I'm exaggerating, but the experience was no less than insanely amazing. From the attentive and polite staff, to of course our star, chef Nakazawa.. Everything was perfect. The guy's also incredibly jolly and has an infectious laugh. You can really see that he loves what he does. Go.
(5)Jinny B.
Chef Nakazawa is serious about his sushi! The place is small, but the tables are spread out so it feels very spacious. It's the "experience" above all that keeps this place buzzing. My friends and I decided to go without the sushi/saki pairings and opted for the standard tasting. We chose a bottle of saki instead and I think it worked out to be less expensive as well. It sounds like a lot of food, (about 8 courses), but I definitely could've ate at least 6 more pieces! I loved about half of the sushi; especially the sushi from Japan and the tuna selection. The salmon was also amazing and probably my favorite! I wasn't too crazy about the mackerel and recommend asking for something else if you're not a big mackerel fan. If there's anything you don't like, the chef will select a different type of fish to replace what's on his menu but you need to address that before the dining experience begins. Dinner took us about 2 hours, but can go longer if you choose further additions to the already fixed menu. Overall, this is any sushi lovers dream...!
(4)Stephanie C.
I love the atmosphere at the chef's table. Chef Nakazawa joked around with us, politely answered our questions and he was always smiling. Some people thought there was too little rice in the sushi compared to Sushi Yasuda but I thought there was just the right amount. Except for the shrimp, that one needs a little more rice. My least favorite piece was the cutlass fish. I don't think mine was cut perfectly because I did get a little of the white part (stretchy muscle thing?) from the fish. Also I thought the octopus was too chewy. Though I really loved the scallop, my friend thought it was a tad spicy, maybe they need to kick this down a notch. The uni is from Santa Barbara and is sweet just like I remembered. Sadly I did not like the tomago, mine was a little dark on top cause they broke mine so he had to make me a new one, which he probably wasn't going to serve. Overall I really enjoyed this place and apparently so does David Chang and Aziz Ansari who was there last night. In terms of sake, I didn't like the Kaori, it was too light for my taste but I really enjoyed this other one that apparently has lily undertones. There's only one bathroom, not sure why because the place isn't that small. Two of the apprentices are not Japanese which I thought was interesting. How does he train them when they don't really speak Japanese or English? I just noticed this because they spoke Fuzhounese when they were cleaning up.
(4)Sani B.
Unbelievably disappointing. This is yet another unnecessarily over-hyped place in Manhattan. The omakase is fine but not exceptional by any stretch of the imagination. Sasabune on the UES is much, much better. A truly "meh" experience.
(2)E W.
Overall: pure & elegant sushi dining experience. Felt more like an art exhibit than a meal. Food/Drink: We had the omakase, which was numerous (10?) individual dishes served several pieces at a time. Each dish was plain, pure white ceramic with the sushi (never more than 3 pieces) arranged and presented in detail, down to the location the fish was harvested from. Textures and flavors were clean and neat - no frills. Very impressed with the attention to detail and dedication to purity. Service: A little stiff, but elegant and attentive while not overly so. Atmosphere: Crisp and quiet. Lots of blacks and whites in the decor, with clean straight lines and tastefully no-frills. Again, the focus is on purity and the sushi. Outside our table conversation you could hear a pin drop for much of the meal.
(4)Justina L.
We had the sushi and the sake pairing. I recommend the sake pairing if you really want an adventure. I've been to several fine dining restaurants and those with a Michelin star. I would have to say that Sushi Nakazawa puts all those restaurants to SHAME. That says a lot! Here's why: Service - We got the FIRST time slot for the restaurant and was greeted automatically with asking to hang our bags and coats. I had such difficulty taking mine off since my layers were on top of my bag and got stuck. I felt so embarrassed but they showed no judgement and instead offered to help me. They showed so much patience. Following that, they assist you on EVERYTHING, and I won't go into details about that so it'll allow new people to be surprised about it. What was amazing about the staff was the amount of knowledge they had about Japan, the fish Nakazawa was prepping, the location of where each fish was coming from...and etc. I was able to get all my food questions answered by them. Truly amazing. As they waited for their moment to serve us, I could tell they were amazed with Nakazawa's work. Each of them were always watching us and watching Nakazawa do his work. True professional serving job. Nakazawa - Let me tell you something...this guy is absolutely amazing! I LOVED how he tried to talk to us even with his limited english. I looooved how he laughed and smiled all the time. I was trying to take a selfie with me and him in the background because I was shy to ask him for a picture. He saw that, and then asked if i wanted a picture. He was soo welcoming and nice about it! I would often forget to take pictures of my sushi, and he would laugh and suggest to take the picture of the food from the person's next to me. hahaha. I loved that he wasn't shy about our want for taking pictures of the food. I wanted to remember how it looked like as well as the names and location of the food. He told us the sushi and where it was. He was so enjoyable to be around. He also complimented his right hand men! He told us to thank that guy for massaging the octopus. I thought it was sooooooo awesome he did that. It was like a celebrity singer asking us to applaud for their band. Nakazawa has the personality and skills as a top chef. He also recommended us some other sushi places in the bay area of california. That was pretty cool. hehe Food - The seafood melts in your mouth. I had no idea seafood could even do that. It was like eating really good Kobe beef but seafood style. He had sardines in his menu, and i was just amazed that it can even be made into such great sushi. The sake pairing was worth it to me. I don't even know if I could look at seafood and sushi the same anymore now that I know how great it can really be. Seating - I booked this exactly 30 days in advance at 9:00 PM PST. I suggest practicing booking your reservation. I would go on the website 2 days in advance just to see how the booking system was like. I'm glad I did that because it made snatching a seat on the day I wanted easy! We got to seat on the left side and got to see how the sushi chefs worked. It was so amazing. Overall, if you enjoy sushi or seafood or even cooking art or want to be amazed, you should definitely come here. I enjoyed every little bit, and it is rare that I give any restaurant a 5 star, but man, Sushi Nakazawa deserved it all because they Aced everything that I felt was important or needed to be 5 stars! They exceeded my expectations! Oh! AND!! they even are willing to give you a list of the sushi and sake they presented that day. That made me happy!!!!
(5)Rob C.
**Skip to the bottom for a notable mistake by a chef** My wife and I love sushi. I've been to Japan and had great sushi there and have been looking for a place to really show my wife the range of flavor you can get from masterfully prepared fish. Sushi Nakazawa hit the nail on the head. In my experience, places like Blue Ribbon and their Omakase are very, very good, but Nakazawa edges them out a bit. If you're expecting an austere atmosphere like Jiro's restaurant (Nakazawa's former mentor), this is not the place. This is definitely a trendy sushi bar designed for well-to-do NYC guests: marble sushi bar, white/black design, large staff. That said, the focus is really the food, not the location, and the food is excellent. The best sushi I've had in a decade. The staff, especially the head chef and the captain, were top-tier professionals. My wife and I sat at the sushi bar and had the Omakase + regular sake pairing. I could write about the fantastic 20 pieces of sushi for an hour, but if you really want an interesting and delicious experience, just know that this is the place. Many of the pieces are flown directly from Japan. For my money, I think the one mackerel piece was probably the best; it had the melts-in-your-mouth quality that is hard to find outside Japan. With the two Omakase courses ($150/ea), two sake pairings ($40/ea), tax, and 20% tip, the total was around $520 for two people, so this is damn expensive. Attire: It was our anniversary so my wife and I wore a dress and a suit, respectively, and we were by far the most formally dressed. Nice jeans and a collared or button up shirt would be fine for a guy. No shorts or t-shirts, though I doubt the staff would ever turn you away. **The mistake: While the chefs were excellent and very pleasant, the second-from-the-left chef when we went (9/21 5pm) dropped his towel in the trash bin, then picked it up and continued to use it to wipe his board and whatnot. BUT, the trash bin is where all of the shells and discarded shrimp were going, so I wasn't particularly bothered by this. It's probably quite clean. Still, he didn't think anyone saw, but I did.
(5)Dustin A.
We're not worthy! We're not worthy!
(5)M S.
On point. Sat at the sushi bar and it was a delight. Great atmosphere and better sushi. Very good deal with the sake tasting. Staff was incredible. Very knowledgable and attentive without being intrusive.
(5)Scott L.
Overall, the best sushi I've had in NY. I admit I haven't been to all of the top places, but definitely liked this much better than Sasabune. Best items: Spanish mackerel (normally don't like mackerel because of the fishiness, but this was nice and buttery) Scallops - ordered 2 more because it was so good Uni - extremely fresh and tasty We had the $40 sake pairing, which turned out to be really pleasant. For this price, you get 5 sakes, which were apportioned appropriately.
(5)An S.
Best sushi I've had in NYC. This place really takes sushi seriously and I love it!
(5)Nhu T.
I think this place has potential to be better, especially with the 150 dollar price tag. There were some amazing pieces here, which I am going to highlight and some pieces that were questionable. Wine list was great and my white wine went well with the omakase. Rice was PERFECT. The ratio of sushi to fish was perfect. The vinegar flavor was subtle, not overpowering. Rice was compact perfectly aka you can pick it up without it breaking, yet it easily separates in your mouth. Out of the 20 pieces we had from the omakase (we also ordered extra of every other fish they had too) Top three 1.Scallop: best i ever had. The yuzu paired so well with the freshness of the scallop. The texture was amazing as well 2.Triggerfish with liver on top: i never had this fish before and wow this was great. Texture was buttery and the liver add more depth. It was flavorful and gave me my 2nd wow moment 3. Egg Custard (tamago): simply amazing. Smooth, moist and sweet. These top three were the best pieces I ever had of its kind. Honorable Mentions: butterfish, ebi,chutoro w/ japanese mustard and yellowtail (buri) Worst three: 1. Lean Tuna (akami): too many fibers on it. This was a pretty bad cut of akami... The fibrous texture from the cut ruined the taste for me (see my picture) since I was distracted by how chewy it was rather than focusing on the taste 2. Otoro: same problem as the akami. We had a really bad cut. More fiber than fatty. This was probably the worst cut I had for otoro. Otoro usually has an abundance of fish oil when you bite into it, but this one lacked the oil. Instead of the standard fat to fish meat ratio, this otoro had too much fiber, so the ratio was more like fat:fish meat: fiber (being in its own category) 3. Salmon Duo: pretty meh about this. Smoked salmon hinders the taste of fresh salmon. Different technique, but one i did not enjoy, especially since we had two salmon pieces in a role. Salmon isn't that great, so for two pieces of it to be in an omakase, it is disappointing since i rather get different and more rarer kinds of fish. The smoked salmon tasted like any other smoked salmon (like the ones you get in your salad), so it definitely wasn't something mind blowing. Other notes: They had two types of uni that day: murasaki and maine. Disappointed that maine was the one included in the omakase for the price (it was definitely fresh and had subtle sweetness, but maine is the cheapest grade of uni, unlike the murasaki or Santa Barbara) My partner thought the cuts were tiny, but i thought it was perfect and was very full at the end. He wasn't so he ordered more. Our bill was $528 with tip and tax for two people. Every other fish not mentioned were pretty standard affairs. Service: People in suits are there for your every need. It was a little awkward at first (I felt like they were watching my every move), but once the other patrons came in, it was better and they sort of just disappear from your mind till you need them. Nakazawa-san explained each and every piece, which was great. He forgot to mention some details such as the yuzu or ginger in certain pieces, but it is okay because he came back and told us. Decor: I actually like the modern decor. Not all sushi place have to be traditional. I would definitely return somewhere down the future and hopefully the selection and cuts can be perfect. I wanted to be mind blown, but left just content. P.S. I haven't watch the movie.
(4)Jen C.
Do yourself a favor and don't read all the reviews--you're setting yourself up for a little bit disappointment on the experience. By now, Nakazawa is in his groove at his restaurant, and the repeated punchlines have worn its novelty. Go in bare and you will find him rather amusing, but I had already read up and he repeated every goof that the reviews have mentioned. We arrived at 445 for our 5pm reservation, and they will let you in exactly at 5. Very friendly, warm staff that takes your coats and seats you at the leather stools. We were first in line, so we sat at the end of the bar; but have no fear, every seat at the bar has its perks. We watched his assistants prepping and slicing all the fish for the chef, storing them in little fridge drawers ahead of our meal. They worked quietly and diligently. And then, it began. Nakazawa says hello to everyone and makes the nigiri for everyone. He places them on your black plate announcing what it is. (No, he didnt place it according to my left or right handed was, but he did for others). Our green tea was replenished every few sips to maintain warmth. The suits came by to chopstick off any uneaten shrimp tails. The manager stopped by to ask how our meal was. Every suit here was jolly and happy to work at this establishment, which is very refreshing to see. I guess even the workers are starstruck, as they should be-- sushi, when done right, is an art and being alongside a rather jovial chef is wonderful. However, for the price point, you are paying $50 for the celebrity hype and I'd say the meal was worth only $100. The nigiri is small enough that even after stuffing ourselves at Bouley 2 hours before, Nakazawa's omaskase tantalized our taste buds to keep eating. It is just the right quantity. Favorites were the barracuda, scallops, uni. I can't say that all the fish was the absolute best for New York, but it sure as hell is one of the best for those who are used to crappy suburban sushi joints. And yes, the famed egg is wonderful. We loved the ending yuzu sorbet with pomegranate. I wish we got to hear more from the chef, but perhaps it was difficult to translate for him. Pay for regular seating and just walk past him to get a glimpse if thats what you seek--otherwise, pay the surplus to just have him personally make your nigiris. The assistants prep everything else.
(4)Vicky L.
- first seating, got a nice 20 - 30 minute alone time with Nakazawa.. chatted about california, the movie, fish, how he uses the rooftop to smoke his fish in hay, how long it takes to soften abalone, etc... - definitely still has a ways to go... at one po
(4)Alex L.
We were finally able to get reservations to sit at the bar, and were definitely looking forward to the experience. I definitely enjoyed the meal, and Chef Nakazawa was very engaging and attentive, noticing noticing all the lefties at the bar, and as such, oriented their pieces appropriately. Every piece came with an explanation, and he was open to questions. After discovering the multitude of uni lovers at the bar that night, he promptly grabbed a book from the back and showed us all the different species of sea urchin, including the one that we consumed that night. Overall, had a great experience.
(4)Allison S.
Visited 11.15.13 - Dining Room Omakase seating for 2. Food: Good Work Nakazawa. Jiro will be proud of Chef Nakazawa's successful mission to bring his 11 years apprenticeship of "鮨" to the west. I received 20 pieces of impeccable refinement. The perfect cut of every slice of fish. It truly was a concerto-style omakase that was designed to start from a light to heavy palate. I really appreciate how thought out the menu was. When I had the uni piece, I was shocked by the taste of the seaweed. As Jiro would say it was a genuine "Umani" moment. The harmony of the sweet creamy uni to the toasty salty seaweed, it was simply irreplaceable with any other combination. Beverage: We ordered 2 glasses of different variation of Junmai Daijinjo. I am not a sake connoisseur, but my experience was sort of ruined because our drinks were served in pretentious wine glasses (possibly Italian designed). I would have much more enjoyed the full authenticity of my drink out of a sake wooden box. Staff: Thanks guys. You guys were experienced, professional and very nice. An A+ in terms of services found in New York. But ditch the tacky, wrinkly black suitings. Or the management should really consider fitting and buying them matching suits as uniforms. Poor staff. (Side note - the BIG BOSS behind this establishment are Italians, which can explain a lot about the absences Japanese authenticity in the atmosphere) Ambience: This just knocks down my entire experience. I have to first say I am an aesthetic FREAK. I pay for food as much I do for great ambiences. The moment I stepped in I see these tacky Italian designer (possibly, Replica) bar stools and a gaudy huge pot of cherry blossom in the center of room. The dark interior with cheapy dark wooden flooring was not what I was expecting when I think "I am going to eat sushi". Maybe for most patron - this is not important. But this attempt to "elevate" the dining experience was unnecessary and to be honest, just distracting to the true refinement of the food. Towards the end of my dinner, the Italian boss man was actually dining right next to me with his buddies. I think he overheard my table conversation about the cheesy interior and sent some imported Italian sweet champagne to my table. I can respect the complimentary champagne as it shows that he was concerns with my dining experience..but sending anonymous champagne just seemed like a bit disingenuous and awkward. Thanks anyway. Overall: Despite some negative points, the dining experience was unlike any other sushi experiences I've had. From hay-smoked salmon to lean tuna, I was so impressed by how unique each fish tasted, it was a true introduction of "鮨" to me. We ended our meal with the famous tamagoyaki that was the perfect balance of fluffiness, doughiness, denseness, sweet and savory. A true master craftsmanship of sushi. (Sidenote): My dining buddy had not seen the documentary on Jiro Dream of Sushi before the meal. He was able to appreciate the dining on a more genuine perspective going into it blind. If you haven't seen the documentary, I suggested waiting and watch it after the meal!
(4)Bubble T.
ok so the sardine, medium fatty tuna, fatty tuna and scallop were my fav. I sat at the bar infront of Daisuke he is a very nice guy always asking "do you like it" and how could you say no?! everything is VERY pure it's good so you better go when you don't have a cold so you can truly taste all the flavors i think yuzu is key i was happy
(4)Julie M.
I am by no means a hardcore sushi fanatic, but I definitely can tell the difference between some fresh-out-of-the-water fish and that tray at the local deli that has been sitting next to that California roll for days. When it comes to nicer sushi spots, there are two types I like to frequent--the pure fish, rice, no gimmicks, spots (like Yasuda) or the more playful and aggressive spots (like Neta or Gari). Nakazawa definitely falls into the former category, as your only choice is the omakase (there is no food menu, only a drink menu), and you are just brought 2 to 3 piece flights of fish+rice all meal long (plus a small dessert). Unlike similar places, it is not just fish with a little wasabi and brushed soy--some of the sparingly used sauces, salts, and other flavor enhancers really added a nice touch to already very fresh and tasty fish. In fact, it is some of that variety that I enjoy from menus like the Gari omakase, but here it is just done with much more of an even artistic hand and with better product. It was just flight after flight of skilled and elegant sushi. When we finished, even though we were full, we revisited a couple favorites and asked for a few new pieces. We figured that sushi this well done isn't on every corner, and we should enjoy the visit. And I guess we were right, because as we were walking out, our waitress mentioned the NYT was publishing their four star review the following day. I guess it'll be much tougher to land a seat for my next visit...
(5)Lucia T.
decor is horrible. Very unsophisticated for a place that in the west that charges a ton money for food. they skimped on wasabi and didn't refill your ginger dish when you were done with it. Otherwise, sushi is like any other sushi you would get in Tokyo. Next.
(2)Izabella G.
An amazing experience!!
(5)Sunny Yang L.
Been here twice, although both times Chef Nakazawa was not at the restaurant. Food is amazing especially considering the price. Scallop is the best I've had in NYC so far, Uni is really good, Smoked salmon/bonito is amazing, shad is amazing, prawns and botan ebi is amazing, what else to say really. Now if only making reservations was easier....
(5)Shay L.
This place definitely exceeds five stars. I was one of the ones lucky enough to hop on a last minute reservation on OpenTable in the dining room. Definitely would have preferred the sushi bar seating but there weren't any available. The omakase was incredible! Truly exquisite food! Great service and staff definitely knows their sushi! After this meal, I haven't craved sushi since! It doesn't compare to any other sushi place in NYC.
(5)Liza H.
This was the most awesome dining experience i have had in NYC. The sushi is to die for-it just melts in your mouth. It is hard to think i could eat sushi anywhere else. Just perfection-the chef is amazing, so friendly, i learned so much. everyone should be rushing here
(5)Brent H.
Good not Great! I was really excited to try this place after reading so many reviews. Expecting the best in sushi that NYC has to offer. Two or three pieces were great and everything else we had was just good, not amazing. The only piece that wasn't good was the Uni (Sea Urchin) that is from Maine. Maine Uni is blander than West Coast Uni so it wasn't what I'm use to. We did the premium sake tasting and that was fantastic. My wife and I both agreed that our best Sushi restaurants in San Diego can compete and beat the NYC experience. And I didn't want this outcome since I was spending top $$ for this but hey, I can't complain since I live in an area of abundant great Sushi. I also noticed that most of the five star reviews are from Manhattan Yelpers so perhaps their point of reference is limited to only NYC sushi. Oh well, perhaps that one day trip to Tokyo will finally bring us to Sushi Nirvana.
(3)Virginia R.
NO NO NO. SAVE YOUR MONEY. NOT WORTH THE HYPE. I'D RATHER GIVE MY $400 TO THE MTA. Instead, go to Ushiwakamaru, Sushi Azabu or Ichimura at Brushstroke. My man and I live around the corner and have been dying to eat here for awhile and on Thanksgiving Eve, we decided to take the plunge. Well, we would rather drown than spend another $400 here again. The scene: That's exactly what it is. Don't expect to feel comfortable or at ease in this pretentious, black and white restaurant that looks like a bathroom. The chairs are so ridiculously uncomfortable and clunky. There's no music and no charm. It feels very sterile and unwelcoming. Not Japanese at all (FYI I spent my childhood in Tsukuba, Japan). The service: Very professional and well coordinated, all were wearing suits. It seemed to be choreographed. Everyone was attentive and helpful with the awkward chairs, helping people maneuver their way in and out of the sushi bar. Despite the attentive service, we had notified the servers that I had a shellfish allergy. Therefore, there were going to be two special plates made for me, amidst the 20 pieces of sushi. And about halfway through the omakase, we saw the female server pick up our next round of plates and look at the food expeditor as if something were wrong. He shrugged his shoulders and she continued to deliver my guy the same non-shellfish plate I received. Epic Fail. Toward the end of the meal, when my guy realized he never received any of the shrimp dishes that the others at the bar were served, he asked the female waitress and she firmly replied, "I did give it to you and you ate it!" Then he fired back, "I would remember eating a live shrimp." She left and another server told us they would take care of it and bring him the shrimp. At this point, we just wanted to leave because things were really uncomfortable and the food was unimpressive. The fish to rice ratio was off and they were torching fish left and right because it wasn't fresh. The female server was either embarrassed or angry because she never came back and we were never issued an apology or a drink comp. There are so many high quality, fantastic restaurants in this city that are eager for your business. Sushi Nakazawa doesn't cut it. By far, it was my biggest disappointment of 2014.
(1)James H.
Unfortunately I can't give this place higher than 5 stars. What a great experience eating here with my fiance last week! We had a 9pm reservation and were seated immediately in the main dining room. The decor of the room is very classy - minimal, black and white colored. The service is impeccable, your water and/or drinks are refilled immediately, the servers explain the pieces you are eating clearly, and of course the most important aspect - the sushi! - is fresh and delicious. most of the pieces come with a flavorful sauce or other topping hidden in the rice, but they are all fantastic. It's quite pricey for the omakase, and that's before the optional sake pairing. But a meal like this isn't something you do once a week, and we thought it was well worth the cost. I'm sure that eating at the sushi bar is an altogether different experience watching the pieces prepared, but I don't feel like you lose much of anything by sitting in the main room. I noticed some other Yelpers saying they left here feeling hungry... I'm not sure how large their appetite is, but we left quite satisfied with the amount we ate.
(5)Frank B.
Was good, but expected better. Sushi was fresh but I can't say it was majorly different than most other decent sushi spots in nyc. I will likely go again, perhaps it'll be better next time around but am not in a rush to. Given the hype, glad I tried it and got it out of the way.
(3)Allen A.
I want my $200 back! I would see me and my buddy are a bit of sushi connoisseurs. We've tried many of the 'top' sushi spots in NYC and many Omakases. We went to Nakazawa with high expectations with all the hype of a Jhiro trained sushi master. The place was beautiful and staff wonderful and courteous. The sushi was just sub par. Especially at that price. The rice to fish ratio was off (heavy on the rice). The fish just did not taste that great or fresh compared to other high end spots. The wassail and uzu level was way higher than it should have been mostly overpowering the taste of the fish. At what point they slapped a live shrimp down in front of us joking that this was the next piece. Some may find that funny. I found it gross and un-appetizing and below a level of decorum you'd expect at a high end establishment. Lastly we watched as one of the chefs prepped for the evening by pre-slicing various kinds of fish all coming from the same box. That's just something I'd only expect to see at an average sushi restaurant but not a high end $200 pp place. Ultimately it was an utter disappointment. Surprised to see so many '5 stars'. There are much better places at that price.
(2)Evan K.
Nakazawa gets 4 stars for quality, presentation and ambiance, but it's definitely not the best. We've done all the NYC sushi spots (Masa, Yasuda, sasabune, Gari, neta, nobu, etx) and it's great quality and interesting omakase but it just wasn't mind-blowing. After 9 courses of 20 pieces we couldn't even choose one course to reorder at the end... And we were really trying. You can do better for the money at Neta or Shoku.
(4)P C.
Wow, way over hyped and it's likely due to the brilliant marketing, exclusivity and limitation of bar seating. But I've been to plenty of upscale japanese restaurants incl Sushi Gari, Sugiyama, Sushi Seki, Ushiwakamaru, etc, This was the most expensive, hardest to get reservations, as such, had the highest expectations. But alas, it failed to meet even the most basic requirements such as a decent roasted seaweed, it was bland, if not bitter, and chewey, very similar to supermarket seaweed. When I had the toro handroll, I had to tear it off as if eating a beef jerky stick, then proceed to chew the stringy stale seaweed, which you'll taste more than the toro. Considering seaweed is a cornerstone ingredient of sushi making, you'd think they'd have higher quality - Sushi Seki knows good seaweed (toasted, crispy, and a lightly seasoned). Ok, enough about the seaweed, the sushi was good, but not amazing. The fact that 3 or 4 pieces were 'smoked' was a bit of a let down. It's really hard to judge smoked sushi bc its well...smoked. I mean I guess it was good smoked sushi, but still I want my sushi raw and melt-in-your-mouth fresh, not smoked and cured like lox that I can get from the deli. Service was good, except that it felt like 3 or 4 waitstaff were hovering over you at any second. It's too good to a fault (if that makes sense) Ambiance, I guess this is what confused me the most, there was almost no buffer between you and the chefs, it felt very busy and cramped. This is hard to explain unless ur actually there, the chefs in front of you are not just preparing your meal, but the rest of the dining room, so there's dishes and plates clanking back and forth constantly throughout your entire meal. It felt like I was literally sitting inside a kitchen seeing stacks of plates being shuffled back and forth. Not relaxing at all, most other restaurants serve the sushi on a wooden tray, not hard loud ceramic plates. This must be a result of the 'western' influence of the co-owner. The entire restaurant had a 'modern' or very 'soho' feel to it, not the authentic japanese sushi restaurant feel i.e. you'll find super high leather square bar stools, while they comfortable, not for eating at a bar. It was very uncomfortable to move in, u were elbow to elbow with the other guests. Lastly, the Tamago was very 'bread-like' more than egg-custard like. The brown top is the crust and given I'm not a crust type of guy, this utterly disappointing as well. Would highly NOT recommend, especially not for $150 pp Sorry. I'd rather go back to Shimizu ($50pp) or Sushi of Gari (~$110/pp) Overall - 2.8 out of 5.000 Food - 3.5 Service 4.0 Ambiance - 2.0 Price -2.0
(3)Young K.
twice within 4-5 weeks... october 2013 and november 2013. every 3 to 4 weeks, we splurge beyond usual daily joints. first time was at the bar for two.... great but something was lacking. Fun experience at the bar but they need to work on it to be a fulfilling experience. the sushi needed to be bigger for me. the decor felt empty and too modern to be a japanese Restau of authenticity. NYC has interesting modern japanese decor but here felt empty and small at the same time. I was expecting an old school japanese ambiance. The sake pairing was generous. At $250 per head tho, it felt too Jiro hyped but willing to pay for experience. second time was at a table in the back for four.... i brought a Cardiologist buddy from Chicago and initially I wanted to cancel but there is a cancellation fee... sake pairing was same selection but the Pour was very miniscual and not worth the money especially with 4 people. Should have bottled. Fish selection was also less diverse and the size felt smaller ... no mantis shrimp, no butterfish... Again, I needed bigger american cuts. At $250 per head times 4 people.... the hype felt even bigger ripp!!! the horror is that at the price, they also need better settings. Although glassware is very decent with Spiegelau, It feels like ikea furniture at a take out joint trying to copy Eleven Madison especially in the back tables. SO Don't sit in the back!!! November 2013 will be my last trip for awhile if not indefinitely. After my second trip, the restaurant lost its consistency to me and is actually boring to sit in the back. Service is good but not exceptional... the owner needs to take everyone to eleven madison to experience service; where the wine pairing never sees the bottom of its glass and the cocktails taste like nectars from heaven. THE FOOD IS GOOD. especially the sea urchin is to die for alongside the chu toro and their special large shrimp (not the mantis shrimp). Have a shrimp and 2 unis after the omakase to top off dinner and it feels more fulfilled. my favorite is their shrimp cooked in broth especially because of its uniqueness even after everybody makes an ebi. maybe give a shot at least once at the Bar. Japanese??? Have the sashimi at Aburiya!
(2)Brian L.
Although the price is very reasonable for the number of pieces you get, I came away underwhelmed by Sushi Nakazawa's omakase. Although there were some very good pieces, a large number of the twenty or so pieces I could have done without. The service is nice but was also a bit stuffy with waiters and suits and ties. I prefer a sushi joint that is much more relaxing. One major disappointing feature of Sushi Nakazawa is that if you are still hungry after your omakase they do not carry a full menu of all types of fish. You can other re-order one of the pieces served during your omakase or they have two to three other pieces that you may order. If you are like me and just want another chutoro or otoro, you are out of luck at Nakazawa. Not a bad option but don't kill yourself trying to land a reservation here. I much prefer the omakase at ushiwakamaru.
(3)Ann N.
Booked months in advance to get seats by the bar. My boyfriend and I are big sushi fans and we've been to some really great spots in Tokyo. That said this is top notch sushi that deserves the price tag. The skill with which it's made is inspiring, ingredients are fresh, and really.. it's very very good. I will never look at sushi the same way again. And yes the famous egg (tamago) dish is very good. :) This isn't an every day kind of place for sure (well I guess for the 1% out there), but if you have the chance (and money), I highly recommend giving this place a shot over Per Se or the other exorbitantly priced restaurants out there. This place serves one thing only but serves it really really well - sushi.
(5)AnAppleaDay A.
The $40 sake pairing was a great offer to go with all the uber fresh sushi. The reservation process was a pain. Make sure to hit refresh at 12midnight on your OT app (that's how I got my 7:15pm reservation on a Saturday night! at the sushi bar) I did this on and off for about a month before I got a reservation. The only thing I did not like was the Tamago, funny, since it was one of the highlight on the food porn/documentary. I was still hungry at the end of the meal, you can order a la cart after. We got more uni and they were very fresh and tasty (3 kinds: Main, California, and Japan) the ones from California were the best. don't bother going if your reservation is at the dining room, it is not worth it.
(4)Will S.
Good yes. Worth $175 with tip and no drinks? Not for me. I really enjoyed about 1/3rd of the servings but the remaining 2/3rd ranged from good to not so much
(3)L L.
Best omakase in NYC. The tamago is so unique and definitely worth all the praise. Chef Nakazawa is super friendly and makes the dining experience so much fun. I've been there a few times now so he remembers what my habits are (ie. not a fan of mackarel, likes taking pictures of my food, etc.) and will joke around about it. Having the omakase at the bar is part of the wonderful experience, so don't try to book a table in the restaurant just because it's easier to get a reservation. Chef Nakazawa only serves the sushi bar and the rest of his team serves the restaurant.
(5)Jonathan E.
This is a whole other level of sushi that is reminiscent of that first incredible Tokyo sushi experience. Your night starts off with the best piece of salmon you'll ever have, the elusive ivory king salmon, and ends with a piece of tamago that not only makes the chef cry but will make you cry as well when you realize you will never be able to eat another piece of tamago again unless you happen to get lucky and have another reservation here or a select few restaurants in Tokyo. In between those transcendent bites are a number of other amazing sushi pieces including a perfect Japanese sardine, melt in your mouth Maine scallop and luscious barrel fish. The sake pairings were perfect. I do not recommend going here if you're not sitting at the sushi bar as it takes away from the experience and the care that was taken for preparation of the sushi for bar diners was considerably different from table diners. My only gripe was the choice to serve Santa Barbara sea urchin over Japanese. We had a piece and hand roll of the Japanese variety as add-ons after the omakase was finished and there was no comparison. Hoping that my next experience here will live up to the high bar set by the first.
(5)Stan P.
Would Chef Jiro approve? I am not sure.... When we walked into the restaurant, it felt more like an American/Western-style restaurant. For some reason, I was expecting more of a Japanese-style decor. All managers and waitstaff were dressed up in black suits - a bit strange for a sushi restaurant. One of the sushi chefs at the sushi counter were not from Japan - he told us he is from Mexico. I expected an upscale Japanese sushi restaurant to have all Japanese sushi chefs. The non-Japanese chef actually did a lot of fish cutting. Not that I will be able to taste the difference, but I would have expected Chef Nakazawa to cut the fish and made the sushi. For those diners that did not sit at the sushi counter, they would get sushi made by the two other sous-sushi chefs. The sushi generally was fresh. Read reviews about the mantis shrimp but didn't get that - only got cooked shrimp, which was just so-so. Some of the highlights include scallop, shima aji, Uni. Chef Nakazawa was very friendly and liked cracking jokes. We were served a slice of honey cantaloupe as dessert. It was very fresh; guess chef wanted to stray away from Chef Jiro's no dessert policy. At the end, a bunch of customers for the next seating arrived and had to wait right behind the sushi counter. Wish they had less tight seating times. IMHO, the experience at Brushstroke felt more authentic and less rushed.
(3)Michael L.
I won't spend time reviewing the food as all the reviews are spot on. It's incredible, as a benchmark, been to many of the top places in NY (not Masa thou). I really enjoy the different flavor profiles which are explored. If I could have deducted a 1/2 a point, I would have for service. I decided to go with the Special Sake tasting. When visiting other restaurants of this level, requests for information have never been rejected. It's probably expected. I asked for a list of the sake which was served and was answered with a "I'll see what I can do", the list never materialized. I'll go back for the food, but if Sushi Nakazawa wants to meet the expectations of people willing to spend 400+ on dinner for 2 the small stuff counts and the cost to doing these things are minimal.
(5)Daniel K.
Anybody who knows me will say that I am not a sushi guy. I've had a lifelong struggle with seafood in general, and had never been to a restaurant that showed me exactly what I was missing. Until I came to Sushi Nakazawa. I came at the invitation of a friend who had managed to land a reservation for two at the Chef's bar. The experience was enlightening. The explosion of flavor and complexity of a seemingly simple dish blew my mind. I'm sold. I'm a fan. This was worth every cent.
(5)Lynn C.
My boyfriend was obsessed with Jiro Dreams of Sushi, so he was very on top of getting reservations at Jiro's apprentice's new NYC spot. What a wonderful dining experience! We were seated at the bar and got to experience the highly skilled and very friendly Chef Nakazawa. After hearing about the locally sourced seafood and seeing how it's carefully prepared just for you, Nakazawa set a new high standard of how sushi should be served and eaten.
(5)Victoria F.
Alessandro and Nakazawa have ruined me forever! The sushi literally melts in your mouth and the salt, oh the salt from Wales is simply divine. You cannot miss this and I would have paid way more that the 150! Thank you V
(5)Thompson L.
We wanted our first day as a married couple to be special, so instead of flying to Tokyo for sushi, we made a reservation at Sushi Nakazawa. The reservation system is a bit elusive, with only 10 bar seats-- more likely than not you will be sitting at a table out of sight of the famed Jiro Ono apprentice. We got lucky though and got to sit right in front! =) The atmosphere is inviting. There was classical music playing in the background (albeit a little loud), modern decor with a granite counter top, even the swivel bar stools had leather arms and a back. The spacing between diners was great--- hands down the most comfortable sushi bar experience I've ever had. Nakazawa-san is in a league of his own. He has this magnetic personality that you would not expect from a high end sushi chef. Most NYC sushi chefs are grumpy-- I don't mind since I respect their craft and their food-- but Nakazawa-san's laugh is intoxicating and he has a really good sense of humor. His English is also surprisingly good. I'm not sure if its a result of his time spent in Seattle but we were able to have a coherent conversation and you could tell he was enjoying the interaction and not annoyed by it. Love it. There is no menu. It's $150/pp Omakase all the way. There is a long drink menu but I recommend just going with the $40 sake pairing. You get 6 glasses of sake with 12? (I lost count because I ended up ordering 5 or 6 pieces on top) pieces of Nigiri and a Toro handroll for $190 before tax/tip. Each additional piece of Nigiri cost about $8/piece. Expected, so no sticker shock here. The Sushi is great! I've written so much about the experience it's hard not to write about the Sushi. I started out with two pieces of Alaskan Wild Salmon, One smoked one not smoked. I was expecting these a little further down the line with the usual white fish first but it made no difference. You'll notice that he chooses quite a few Northwest fish for his lineup. WA Geoduck, Alaskan King Salmon, etc. Then came the Chard, Mackarel, Hamachi, etc etc etc. The pieces that really stand out are the smoked and pickled pieces. It's all technique here fellas-- the flavors and textures are complex so you'll end up sitting there trying to compare it to something you've had before. I couldn't put my finger on some of them and I just love that feeling of experiencing something new. The scallop is such a crowd pleaser-- a little sea salt on top, some citrus and a little poof in your face jalapeno burn with the delicate crunch of fresh scallop. yum yum. The toro, uni is what you expect-- ridiculously good although he does not crack the uni open from the shell anymore. The meal was perfect. I even bumped into Alex, the owner on our way out. He was personable and took a picture for us outside the restaurant. If you can swing it-- I highly recommend you give Nakazawa a try!
(5)Elin J.
This restaurant is great and the quality of the food is outstanding. I had to make reservation months ahead to be able to get one, and that built up my expectations about this restaurant so much. I also saw the documentary about the restaurant that explains the whole concept, and the chef Nakazawa is in the movie as well so it was interesting to actually see him in real life. The restaurant was living up to my expectations, but I love to eat my sushi with soy sauce even if I know that you should not do that at this restaurant because the quality of the fish is the highest possible and the soy sauce overpowers the taste of the fish. The staff was not happy about serving me sauce soy and I actually had to ask them several times to get it, and they made a big deal about it and made me feel uncomfortable, and they even said "you make the chef cry", which was not necessary at all because the customers should be their biggest concern and priority. I really enjoyed this place and the food, quality and atmosphere was great, but I do think it is a little bit overrated. My favorite sushi place in the city is called Sushi of Gari, and I was comparing this restaurant to it and I thought this restaurant was going to make Sushi of Gari look like armatures, but I actually like Sushi of Gari more than Sushi Nakazawa.
(4)Samantha M.
Fish was fresh and delicious, staff was attentive and professional, and Chef Nakazawa was friendly and easy to chat with, cracking jokes and making us all laugh. Amazing experience!
(5)Food S.
Sushi Nakazawa was maybe the best sushi I have ever had, and I eat a lot of sushi, including in Japan...maybe ever. Every piece was an event and amazing. We went for an extra 5 pieces beyond the 20 piece omakase, and it was definitely worth it. The premium sake pairing with each course is also a must. A great meal! Go in with your eyes open and your wallet fat...$625 including tip for 2 ppl.
(5)Kevin C.
Very attentive staff, great decor. However, sushi was not mind blowing for the price of 120 at table / 150 at bar. Went because of the documentary Jiro dreams of japan. There were some amazing pieces, but overall experience was good but not great. A contributing factor to my rating is the tiny size of the sushi. I left the place feeling hungry and robbed. The tuna, mackerel, shrimp and uni were my favorite. The rest were not so memorable.
(3)Ed S.
Service was excellent. Sake pairing was great. However, the sushi while good, was a bit of a let down. Esp for the price and wait to get a table here. The omakase is the only way to go. I suspect they will get better the longer they are open. Def worth the visit esp if you are a fan of the movie and sushi lover. But temper your expectations somewhat.
(4)Sharad K.
There's little I can say here that hasn't been said before. Eating at Sushi Nakazawa was a unique experience that I'd highly recommend. I was lucky to come here with a friend the day that the New York Times review was published. Since then, it has been impossible to book a seat. If you're lucky enough to get in, you'll have a great time. At $40, the sake pairing is a steal.
(5)Daniel F.
PLEASE NOTE - This is a review from the TABLE (not bar) Finally made it to the number 1 new rated restaurant in NYC from 2013. As noted above I could only get a reservation at a table and not the bar (note: for omakase, always sit at the sushi bar if you have the option - you are getting sushi from the master sushi chef). Being at a table had its downsides - my sushi was not prepared by the master chef (the egg guy from Jiro), but one of his apprentices; however, the fish and menu is the same. So lets first talk details. Price: $120 for 20 pieces of sushi at a sushi restaurant located in the West Village (expensive rent). This is great value. If you have a problem with this price, go look up how much highend omakase costs in Tokyo or even Masa in NYC. Secondly wait staff. The place is very attentive, Your water glass will never be empty, and you will never wait long between courses. Professional. Everything you can ask for at a set menu restaurant. now lets get to the food (note: I left out some of the prep details for each piece) 1) Channel salmon : Underwelming, too much rice not much flavor D 2) Sock eye salmon - Alaskan / smoked : Good quality and nice but wanted fresh salmon B 3) Scallop. : My first WOW. Best scallop sushi ever A+ 4) Giant clam : great flavor and texture, well prepared A 5) Trigger Fish with liver: Unique, fun texture B+ 6) Pompano: ehh, way too much vinegar in rice- only tasted vinegar C- 7) Flounder: Fish had no flavor, c'mon F 8) 7 day aged horse mackerel : Yes! I'm back. Superb A+ 9) Herring : fine, nothing special, the herring at russ and daughters is better C 10) Amber Shrimp - Guatemala: really about the giant shrimp, fun but not unique B- 11) Squid with shiso - Didn't taste the squid. Shiso was too strong C- 12) Yellowtail - Elegant, well done B+ 13) Bonito - soft and nice but i have had much better bonito B- 14) Blue fin tuna - boston - fine, nothing special B- 15) Blue fin tune / soy marinated - marinate did nothing except take away flavor C+ 16) Blue fin toro - Clap. Clap Clap. Excellent A 17) Uni / sea urchin w/truffle salt - standing ovation. like a 15 second symphony in the mouth A++ 18) Salmon row / Alaska - i love salmon roe. it was nice but i have had much better B 19) Sea eel - well done, great texture A- 20) Egg custard - now i get why jiro was so hard on you A+ So as you can see there were some out of this world pieces of nigori but some where I was disappointed. Overall it was a great meal, but with all the grand slam reviews I was expected to be wowed 20 times. I look forward to sitting at the sushi bar one day.
(4)Ruby L.
sushi nakazawa was such a sweet omakase dining experience. when i first stepped in i was a little confused as to why there were men in black suits around chef nakazawa tending to the customers. they were so attentive to the crowd. it is definitely hard to get a reservations but is worth the wait. each sushi crafted by nakazawa melts in your mouth. nakazawa made me fall in love with mackerel (i absolutely love eating chutoro). it was such a memorable dining experience because nakazawa interacts with everyone and makes sure everyone is happy and content with their meals. try to get seats at the bar, don't sit inside, its better to see and talk to nakazawa as he makes your food. you come out with a happy stomach and not feeling bloated at all
(4)Christine W.
Experience was amazing!! Best sushi I've had in NYC. Yasuda was my favorite but after experiencing the omakase at Nakazawa, Yasuda is now a close second. My favorites were the butter fish, big clam, mantis shrimp and the liver fish topped with foie gras. Will not disappoint for the buck.
(5)Ken W.
Is it fair to dock a star for not having been able to try the fresh uni and the mantis shrimp? Not as if anyone else is offering either. But what about not being able to 'get' half of the sake pairings? And my partner's piece of fatty tuna that looked more like bacon? Still, it seems that so much was so good, that this would be unfair. Without the weight of expectation, what we did get, including incredible abalone and creamy live scallop might surely earn enough for a full five stars. The blue shrimp, cooked just before serving, was surely excellent, sweet, and perfect. Indeed, I felt more welcome (and somewhat entertained) by the chef and his team than I have at many other places I have given 5 stars to. And yet, and yet- the experience remains incomplete somehow. I somehow think that the chef would be very happy to keep upping his game and give me the opportunity to come back again when all is even better than before. If you are a true aficionado of sushi, you won't need my recommendation to come here. Nakazawa's sushi is capable of speaking to you in whatever tongues you wish to hear (or eat with). If you like sushi but aren't on a quest to plop the most delicious morsels of fatty tuna and skilfully seasoned rice into your mouth as often as you can, then it's possible you might be a bit disappointed, if nothing by the price for what you get (especially if you are the kind of person who thinks that you should get a bottle of soy sauce at this kind of sushi place). That being said, I consider the price fair. As I alluded to earlier, I would recommend avoid the sake tasting and finding another option to pair alchohol with the sushi.
(4)John G.
I take the Yelp translations literally, and five stars in English apparently means, "Woohoo! As good as it gets!" In that sense, this place deserves five stars. I've only ever had seamlessweb sushi prior to this dining experience so any comparison is worthless. However, I am fairly certain that, for me at least and my unrefined palate, this is as good as it gets. I cannot imagine what better sushi would be. Everything was perfectly executed. The service could be a shade better (it was better at Aquavit) but I can't point to any particular injustice so perhaps it's merely in my head. Interestingly enough, for someone who has only ever had low-end sushi (if there is such a thing), the most striking difference in the rice. Without a doubt I could've identified Nakazawa rice in a blind taste test against seamlessweb sushi. It's more washed, with more vinegar and the rice is rarely served plain. There is no soy sauce so most of the sushi comes prepared with something already in it, a variety of spices and seasonings. The green tea was proper sencha, steeped to the appropriate length. As for the freshness of the fish - my co-worker who went on a fishing expedition 90 miles off the coast of Long Island for bigeye tuna said he could not taste the difference between the Nakazawa fish and the one-hour old tuna.
(5)Guillermo K.
One of my favorite restaurant dining experiences in New York.
(5)Annie G.
From the moment we walked in to the moment we left everything was absolutely amazing . Not your regular sushi restaurant with washed wood! It's very sleek and modern. I also realized that all the servers were dressed in black which I thought was nice. Some of our high lights in our dinner where smoked hay salmon, Maine scallop, skip jack, ikura and uni. Dessert was a little too sweet for me (berry sorbet). A totally different approach to sushi and we loved it .
(5)Lloyd H.
Had a great meal here. I found the fish pieces to be a bit on the smaller side, but the overall quality was great. Absolutely loved the uni served. If you ever consider getting some wine to go along w/ your food, I would recommend the sake pairing, which is an additional $40 a person and you get to sample 6 glasses of sake from various parts of Japan. It's overall a much better experience than your usual wine, although they do seem to have an expansive wine list. The reservation itself was a bit tricky and could've been better. Had to call, because the online system didn't seem to ever work for me. They did seem to allow walk-ins pending on seating availability, so try at your own risk. =) Enjoy.
(4)Khloe K.
One of the best sushi dining experiences of my life! Make your reservations 30 days in advance on open table or call them. Make it for the sushi bar to experience the 20 course nigiri omakase prepared by Nakazawa who is so darn cute and friendly. There are only 3 seatings and i ended up getting the last one at 9:30pm even though i was online by midnite 30 days in advance. People are crazy! lol. Get the sake pairing, its totally worth it and complemented the meal perfectly. Fantastic service and the best sushi of my life, i was truly in heaven!
(5)Edward D.
Booked a month in advance for the sushi bar. Decent sushi, entertaining chef, and overall great selection of sushi. Would hoped to have a more customized experience, but this was good. I liked the sake pairing and the introduction of each fish, so that added to the experience!
(4)Shirley L.
Definitely worth going but just keep in mind that it might not be enough food even after 20 pieces (especially for guys). Not exactly sure what options there are for add ons. But the experience is worth every penny of the price you pay.
(5)Michele D.
Just simply amazing . So impressed from our Omakase to the very attentive service. Only problem its going to be impossible to get another reservation. Worth the wait !
(5)Suzie C.
Very good sushi. Chef Nakazwa is very friendly and he tell us sitting at the bar where the fish is from. But I felt a little strange as if I am dining at Benihana Sushi version, because Chef Nakazawa runs the show as an employed chef in accordance with the strict schedule. No communication showed his own personality. Sushi is good, but considering how difficult to make a reservation here and the cost, I would enjoy eating Sushi more at a sushi counter of Yasuda or Kura. Because it is so popular, it is worthwhile to come once, but maybe not twice.
(4)J.A. C.
We were unable to get a reservation for the bar so we went with the reservation for the main dining room. When we walked in, there was a bit of a wait so they comped us a glass of champagne each, which was really appreciated. Nakazawa-san, though obviously busy with the bar, still greeted us. We were recently in Japan and honestly, I think the sushi here was on par with the best sushi we had there. Our meal was exquisite, and we could not resist the option to have a few more pieces each after the standard omakase was over. We will definitely go back if we have the chance.
(5)Borgna F.
Unfortunately, Sushi Nakazawa does not live up to the expectations that one would expect from a disciple of the legendary Jiro. Before I discuss the most important element, the sushi, I think the decor is worth mentioning: it has no soul or character, and can best be described as "airport chic." Additionally the lighting in the back room was so dim that I found myself squinting at my sushi and often I did not like what I saw. The service was pleasant and professional and all of the servers were well informed and courteous. Onto the sushi: my main critique would be the poor quality of the fish, which is perhaps the most fundamental element of any sushi experience. Instead, the fish presented was sub-par and the ratio between the rice and fish was heavy on the rice. Additionally, the presentation was sloppy and the fish often had jagged edges and looked as if it were sliced with a serrated blade. I was even presented with a piece of salmon which had a visible hole in it! The best course of the meal, flavor wise, was the uni and salmon roe, although the nori wrapping was so carelessly done that the edges were jagged that the pieces resulting from it were misshapen blobs. Finally the chef chose to serve a cubed piece of honeydew melon as a dessert, which would have been a nice except that the melon was mealy and unripe. Sushi is a kind of food that is defined by an extreme attention to detail and precision combining a few key elements that transform these simple ingredients into a transcendent experience. Chef Nakazawa appears to have forgotten the basic principals he learned from Jiro. Ultimately, the experience was underwhelming and disappointing. It is unacceptable to charge 120 dollars to be served such sloppily prepared sushi. In short, don't bother.
(2)L. Y.
5 Stars for first class service, the ambiance of an intimate affair, outstanding sake pairing, and of course - the mindblowing edomae sushi! Was here with the hubby on Tuesday evening for dinner with 8 other patrons (most were fellow Jiro's-dream-of-sushi cult members), 6 nights after it opened and let me tell you - within first five minutes, I was already impressed with how seamlessly the service was run (unlike many other first week openings we've checked out over the years). As soon as we stepped in, we were warmly welcomed to our seats right in front of Daisuke-san, and next thing you know, our sushi and sake feast began... Highlights of the evenings include the enthusiastic introduction of approx 4-5 different sake pairings curated by our sommelier, Mr. Maurizio de Rosa himself; the perfectly paced presentation of sushi - all 23 pieces of them and non-repeating. At least half are flown in from Japan, and a couple were so fresh they were alive - the humongous Maine sea scallop that Chef Nakazawa shucked right in front of us, and the mantis prawn shrimp he let crawl around in front of our plates :-) These two sushi were probably the most surprising in flavor and texture - the mantis prawn shrimp tasted so sweet and tender, while the scallop bounced on my tongue and was slightly crunchy - completely unexpected! Our entire evening was spent chatting and laughing with like-minded sushi lovers, snapping non-stop photos of Daisuke-san and his amazing works of art, and also getting to know Chef himself and how he's taken to NYC so far... he was sweet and humble, we really enjoyed meeting him. More than 2 hours later, we walked out of this little sushi heaven fully satisfied and looking forward to our next visit - if we are lucky enough to snap a reservation so soon! Keep up the great work Chef and Mr. de Rosa - you should be very proud of yourselves!! Well done!!
(5)Nazira L.
We went to Sushi Nakazawa on Jan.7th. The food was delicious and the whole experience was just great. Here are two tips that others gave me and were really useful: 1. Start trying to make your reservation at 12 am (not 12:05 am as stated on the restaurant's site); 2. The sushi bar is L-shaped. On the short side of the L there are 3 seats and on the long side there are 7 seats. If you consider the first seat on the short side as seat 1, try to get seats 5 and 6 or 7 and 8. Seats 6 and 7 are in front of Chef Nakazawa. Avoid seats 9 and 10 (at the end of the long side) as they are located in front of the computer were the staff gets the checks. Also, there is where the waiters wait for the sushi plates they are going to take to the tables in the back. I was celebrating a special anniversary, so I called and asked if it was possible to request seats in front of Chef Nakazawa. I was told that if I arrived early, I would get the seats. I got there at 6:20 pm (for my 7:15 pm reservation), spoke to the very nice hostess and she told me I would get the seats I wanted (5 and 6). We ate the same thing that Aaron F. (his review has the drawing of the sushi bar) did. Everything was delicious, but my favorites were the smoked salmon, the sea eel and the mackerel. Chef Nakazawa is very friendly. Actually, everyone at Sushi Nakazawa is friendly and polite. Getting a reservation might be difficult, but don't give up. You won't regret it.
(5)Anna R.
Not worth the $ at all. Did the Sushi Omakase and was greatly disppointed. Not only did the rice fall apart but none of the fish choices were exciting and they didn't listen at all when I told them what my favorites were to make sure I got at least 2 of them. Pieces were small and I must say didn't taste that fresh. After 20 sushi pieces at $150 they said, that's it. If you want more please order a la carte. Excuse me? The pieces were small, the presentation was bland. Basically you got 6-7 rectangular white plates of 2 or 3 sushi pieces at a time. No decoration - nothing. Decor is not how you would imaging a sushi place. Black, dark, cold, not welcoming. You're much better of going to Sushi Seki, 15 East, Azabu! Rice quality is great, fish quality is to die for! Won't return for sure. And I am a Sushi lover. My favorite places are Soto, Neta where they at least give you also some other food on the side for the same price. All of the restaurants above mentioned are the same price point as Nakazawa but a million times better.
(2)Brian D.
OK, Stayed up late and netflixed Jiro dreams of Sushi the night before. Needless to say was very excited. Mistake number one, as with any real sushi bar, try not to reserve at a table. hasty decision but we were anxious to get in and the place has been a zoo since it opened. Sat at a table in the back, felt like an Italian restaurant, but nice, a bit dark.... We did the Omakase, think it cost a buck 40 to start. Sushi came out on rectangular plates two at a time. Solid fish, traditional, but nothing over the top. Was missing Ushi most of the time, which is not uncommon for me. Still high quality stuff but you really have to sit at the bar. Good service throughout. Strange booze selection, no Japanese beer, I would rather drink PBR with sushi than say Coney Island Pils or whateverthefuck it was, Mistake 2. Will be back at the bar in front of nakazawa-san when I get the urge to blow my money. Note: That was not a knock against PBR
(3)Rahul S.
I was super excited to try this place when I heard about it, being a big fan of the movie (and of Japanese food in general). It certainly didn't disappoint. The fish was incredible, as was the rice underneath. The service was also some of the best I've ever experienced in the city, with the waiter telling us everything about the meal, including preparation, and finished dishes being quickly and silently cleared away. My sake glass was also quickly refilled. I really only have two small issues to bring up to people who are thinking about eating here: 1) The dining room is very quiet, and seems even more so when you look at the more brightly lit sushi bar, with everyone bantering with the sushi chefs and laughing away. I felt kinda left out :-( 2) If you're a big eater like me, expect to walk out wanting more food. 20+ pieces of fish (and the egg at the end) wasn't nearly enough for me. I went to a food cart and paid $6 to stuff my face with rice and chicken, while pondering if Nakazawa was worth 40 times the price (with booze and tip). It was; I'll go back.
(5)Oscar L.
Nakasawa is maybe the best sushi bar in the world today. I been to Jiro, misutani, Massa, sushi ok, urozawa etc. this is special. From the rice, the sake and sake sommelier, the chairs, music and the staff. It's not so stuffy like most sushi bars @ this level. Mauricio the owner is a great host! Loves it. Be back soon
(5)Irina M.
Let me be unambiguously clear: This is the best sushi I've had in NYC. It was obvious how much thought went into every single bite. Only a master could bring out so many different subtle flavors in even the varieties of seafood that one would not normally consider the most exciting (e.g., mackerel or shrimp). The uni and the two toro nigiri were to die for. I don't know what they do to the smoked varieties they use, but the technique was flawless and managed to avoid the overly salty flavors of their brethren. Yes, we had seen the movie like most people who currently come here, but restaurants/chefs associated with movies can turn into gimmicks. Not so in this case. They take food seriously, and they will make you feel special. Yasuda and all the others can pack up, it's over.
(5)Gary K.
Are you kidding? Pre cut sushi, blasted with butane and brushed with a pastry brush and served right to left like a cafeteria. Oops, I forgot, sprinkle with salt and serve. This place has the most mundane sushi. New Yorkers, you are better than this. Two stars only because the service is first rate. Should be, a staff of 11 for 50 customers, it should be and was. I seriously am perplexed by the hype for the sushi chef and food. In fact chef Nakazawa said he was bored. He is right. He is bored. Want a great sushi experience, go to Cagen in lower east side. Go to Yasuda, or Gari or even Seiki. Don't go here, take the $150 and buy Apple stock. Never again. This restaurant doesn't have a kitchen, that's a good thing as it should be converted to a unique yogurt emporium and could be in about five hours. Diners beware, this place is not worth the time you are placed on hold to obtain a reservation.
(2)jeanette l.
Like many others I have been to the top omakase's on both coasts including the Far East coast and sh-t - nakazawa does it RIGHT! Delicious and worth every penny. Don't be stingy and get the sake pairing.
(5)Jen S.
Simply, amazing! Hands down, best sushi I've ever had in NYC! We were lucky enough to get a reservation at the sushi bar and watching Chef Nakazawa making sushi in front of us! The fish was so fresh, sweet and creamy, I was in sushi heaven! I would definitely go back when I have the money to splurge!
(5)Dan M.
Fantastic sushi omakase course! Eating at the bar with Nakazawa personally serving the sushi was a great treat and wonderfully fun experience. The sushi lives up to the billing.
(5)Jing Y.
I was expecting a phenomenal sushi experience given what I've seen in the documentary. While the meal was good and there were a few pieces that I thought were stellar, the overall omakase experience fell short of expectations. The service was extremely attentive and I'm glad I got to try it but I wouldn't go back given the price of the meal.
(4)Joe L.
Nakazawa-san, I owe you a lengthier review, but right now, looking at these pictures makes me hungry again. I just want to post these pictures so everyone else can enjoy (visually) the first class meal that I just had here. You are truly a master in your own right.
(5)Kristina K.
Like the movie promised, Sushi Nakazawa is a place worthy of the most vivid and spectacular of sushi dreams. After being made famous by the documentary Jiro Dreams of Sushi (which is about the professional life of Japanese national treasure chef and his cuisine), SN was opened by the highly trained apprentice and, understandably, has been popular ever since. The 21-course chef's tasting menu comes at a premium in terms of cost and reservation availability but, not surprisingly, is worth every penny. First of all, the fish freshness is remarkable and subtle in terms of flavors present in each succulent bite. Further, great care is exercised about every detail including the handedness of the diner for purposes of sequential nigiri placement and the physical size of the visitor (slightly bigger pieces for the over 6' crowd). Like any proper sushi establishment, diners are not offered soy sauce and wasabi as both ingredients are already added to the chef's specification for each perfect bite. While the beverage menu is extensive and one could be happy with many choices, we splurged for the highest level saki pairing. Oh wow!! The complexity and flavor of the saki was absolutely divine and I am now forever ruined for this s & s combination. Sushi Nakazawa is truly a must for sushi lovers and those seeking a remarkable experience.
(5)Bo Y.
By far the most refined sushi I have ever had. Nakazawa takes sushi to another level, the upper echelon of fine dining. Some call it a work of art, some may cry, I personally dream of Nakazawa. Make reservations online at the first of every month so you can get the sushi bar and have dinner under Nakazawa's jovial personality along with his 4 sous chefs. The 20 course omakase dinner was served in waves, starting with the lighter, white fishies and gradually ending with uni, unagi, and of course the egg. I'm not a fan of egg sushi but his egg was like a cake, seriously. The flavors are so complex and yet so simple. Yea it's one of those mind boggling phenomenas. I ate fish I didn't even know existed. The bite sizes were a calculated perfection. The rice was just above room temperature to balance the fish at just below room temperature. Symphony in my mouth. $120 omakase with sake pairing at $60 or $95. I will definitely return soon.
(5)Jessica C.
The ambience here is beautiful- you're essentially sitting in a well appointed west village living room. The service is impeccable, as to be expected with the white table cloth setup and the respective price tag. The standouts from the omakase are the uni (so fresh! uni should be refreshing, like a cucumber cocktail), as well as the lychee sorbet dessert. The mackerel selections were fishy and the famed tam ago left a lot to be desired- it was slightly wimpy, limpy, and just generally unimpressive. Champagne was my choice of drink to accompany the meal and it was effervescent and dry- a great palate cleanser after each course.
(3)欣
the sushi definitley worth 5 stars，but i have to wait a long time to get the next plate. the leechi icecream is delicious.
(4)Ben L.
Really. REALLY. REALLY. GOOD. Holy mother of god was this meal good. Like.... on the verge of an orgasm good. Okay so I had the fortune of dining at the counter and got to witness all of the theater of having Nakazawa serve and prepare everything right in front of me. He's surprisingly interactive and will joke around with customers - he'll even point out if you're doing something wrong without sounding condescending. It was almost hypnotizing watch Nakazawa and his staff at work with surgical precision. Service overall, as expected, was top notch. So everything we had was fantastic. That said, a couple of pieces I've had elsewhere that was better or I would've preferred just a repeat of something else. First the Tomago I think is a little over-hyped - it's good but certainly not the most memorable. I would say the same about the Unagi. Now for the highlights - crab roll with innards and spot prawn with caviar were incredible. Both are usually varieties of sushi I con't much care for, but these were amazing. The trio of tuna was amazing - including the best toro I've ever had. The trio of mackerel was also incredible. These mini flights were awesome because you get to try three unique presentations of the same fish side by side. Sea bass with cherry blossom powder was insanely good and truly unique. The highlight for me though was the uni - I had both a piece from Maine and one from Japan. SO GOOD I WANT TO CRY THINKING ABOUT IT. I could go on, but the point is he does the expected pieces extremely well, and will serve you stuff you've never had before and it will blow your mind. When everything was said and done the meal cost me $220. A steep price to pay, but as a special occasion or once in a life time sort of deal it's not the worst. If you somehow get the chance to make a reservation take it and try to ignore the fact you might have to take out a second mortgage to pay for it.
(5)Ruoqi Z.
We came with great expectations and left with just a tad disappointment. We had the omakase at the table. I especially love how the seaweed sheets are baked to a perfect crispness and flavor. I love the temperature of the sushi rice and how fresh the ingredients were. The famous tamago did not disappoint. Two or three pieces of sushi were served each round and I am pretty full towards the end. We ordered an extra round of Uni ( from Hokkaido) is sweet and flavorful. The blue shrimp sushi could have a little more flavor though. Nakazawa is great, but it isn't significantly better than the other great sushi restaurants ( Azabu, Kura and such) that I have tried so far.
(4)Sarah T.
Chef Nakazawa (of Jiro Dreams of Sushi fame) delivers a delicious food experience that delights the palate as much as the accompanying senses of sight and smell. Sit at the sushi bar and prepare to be entertained, tastefully (both literally and figuratively).
(5)Steph H.
what can you say about this place other than amazing. Chef Nakazawa was comical, and my father and i had a great time watching him and his team prepare our meal. each piece was like a little piece of art. sit at the bar, have the sake, enjoy the experience.
(5)Jenn K.
Nakazawa, of Jiro Dreams of Sushi fame. Was the tamago as good as the movie sells it yes? Yes, yes, a thousand times yes. He somehow infused the tamago with red bean flavor, and it was perfectly custard-y-fluffy and just the most interesting, wonderful piece of tamago I've ever had. Nakazawa himself is also definitely a character - he made sure we all knew what we were eating, pronouncing it in English, and laughing once we puzzled through his accent and realized what he was saying, pulling up pictures of pomfret fish on his Galaxy tablet and being like this! this is pomfret fish! and cackling merrily as he snapped off the heads of the live prawns and saying sayonara, and introducing that piece as the sayonara shrimp. The thing is, you're definitely coming here for the name. Most of the prep work is done by the sous chefs, and the finishing touches by Nakazawa. Granted, the sous chefs are all quite excellent, but you're paying a premium for Nakazawa's name and his craft, not just his skill at laying the final piece of fish atop sushi. His treatment of whitefish is excellent, I really did like the aji / mackerel, scallop, amberjack and trigger fish, and the o-toro and uni were as expected - mindblowing. The smoked salmon I found a little too heavy, (although I think it was in comparison to the slightly more elegant umami of the bonito) and the second piece of o-toro (which we ordered a la carte) was definitely not on the same level as the first one. I also felt his rice was seasoned a little too judiciously with the vinegar - the texture was great - but in the beginning, at points, the rice seemed to overpower the fish. Definitely enjoyed the handroll, and the mixed berry sorbet at the finale was actually fairly delicious. Would I recommend Nakazawa? Yes, if only to say that you've eaten at one of the pinnacles of sushi in NYC or even the United States, and to put it on as a foodie stamp. It really is a great, wonderful experience, and the preparation of the fish is still excellent, even if its not solely by Nakazawa. (The Chinese sous-chef is super nice, and almost a little trolly). The atmosphere is a little stuffy (if you sit at the bar, there ain't no way you're getting in/out of that chair without some help), and for that reason alone, I'd prefer somewhere else. In the end, it's really about where you feel like putting your money - Nakazawa is in line with the price at your other high end sushi temples in the city, and yes, is quite good. However, if I'm going to drop the money, I'm more of a fan of the calmer, warmer atmosphere at some of the other places in the city.
(4)Mary P.
I received the pleasure of dining here, and I'm very lucky I did. Chef Nakazawa not only creates beautiful pieces of sushi, but he is incredibly friendly and playful. While not all pieces were to my liking, his tamago (what he is famous for) is wonderfully delicate. Savory and sweet all at once. All in all, I did enjoy the omakase. Nothing was bad, some were okay, the rest were great!
(5)Ignacio C.
Clearly this restaurant is overrated. The sushi was just ok and the prices are very very high. Nothing like sushi yakuza.
(1)Leonard L.
Lets be honest. Sushi Nakazawa.. worth it? Yessirrr Is it hard to get a reservation? Only if quick fingers isn't part of your repertoire. I've been talking about this place since it opened in 2013 and with good reason - Jiro's apprentice ( youtube.com/watch?v=I1UD… ) . Chef Daisuke Nakazawa bring a light hearted atmosphere to what would be only known as the greatest omakase in the United States. As the SO and i came in 15 mins earlier, we waited till the previous party vacated the premises then had been seated at seats 1 & 2. I'll admit that we hoped for the mid bar section but after tonight, our seating was absolutely perfect. To craft and hone an art worthy of sharing with the world is a blessing. To make that a reality is even better. Nakazawa proved that with practice, perfection is obtainable. A twenty-one course omakse was in store but first thing is first.. beverages. "S0" order a nigori by the glass named Murai that was sweeter than most and had a viscosity similar to milk. I ordered the "Jokigen" by the bottle which was the class of Junmai Ginjo. Both suited our palate with a heavy emphasis on taste. I won't even go into all 21 courses ( pieces) because there's only a few you need to know. Cherry Salmon from Hokkaido - One of the best if not the top pieces that we've had. Fresh and on point, worth getting a la carte towards the end. Japanese Mackerel - aged 7 days with a slight sweetness from the glaze complimented by firm texture. Chu-Toro - Medium fatty tuna. If you enjoy luxurious taste, this is the bad boy for you. Without going over board, this is the perfect sushi piece to order without having to be over glutenous. Otoro - Fatty tuna ( high fat content) - my god, i think I've died and gone to heaven. The first bite gives an overall sensation to your palate. The fatty oils coat your mouth without feeling heavy. Overall a wonderful experience that was so good that we had to order another piece each at the end for 14 dollars a pop. Uni - From Maine. If you're an avid uni lover then this is the piece for you. There won't be a fresher piece that you've tried till you've had it here. Wonderful Salmon Roe - Better know as Ikura. Fresh, ocean nostalgia and salty. For cavalier aficionados, this is right up your alley. In one word, pefecto. Tamago - Reminisce of a Chinese egg custard ( don tot ). Fits perfectly as a faux dessert. Overall a solid dinner. Thou not every piece you try will be life changing thou the overall experience will leave you more than satisfied. For special occassions, this is your spot.. provided if you can get the reservation. :) Well done Daisuke.
(5)Nik N.
Very very good sushi bar! My fiance and I had omokase in the dining room with the regular (not premium) sake pairing, and we ordered a la carte tomago, cuttlefish, scallops, yellowfish and lots (LOTS!) of pink urchin. The prices are a little high; we've had equally excellent omokase at Otoyo in midtown for a literal fraction of our $510 bill. And the service is a bit rushed and automated -- the wait staff speak as if reading teleprompters and tried to take my not-empty cups and plates a few times. Nevertheless, Sushi Nakazawa is very good and we've already made our next reservation (for the sushi bar next time).
(4)Helen L.
After learning that Daisuke Nakazawa, apprentice of the famous Jiro, was opening his own restaurant in New York, I made it a top priority on my list of restaurants to try. My friends and I made a reservation a month in advance. I remember the process mirroring picking classes in college: reservations became available at 12am and I was quickly scrambling to select 2 spots. Secured a reservation for 9:30pm at the bar. The restaurant is tucked away on side street - Commerce St. Its simple and elegant exterior makes it easily missed. The host and waiters were decked out in suits and ties. We were the first ones there and were seated from the left. After the remaining guests were seated at the bar, we began. This was one of the best dining experiences to date. The sushi had impeccable freshness and definitely focused on simplicity. The famous egg was truly perfection. Chef Nakazawa was a delightful entertainer (and very humble!) as he prepped each course. For example, he jokingly pulled out a tiger shrimp (head and legs intact) and put it on a plate as if ready to serve. He would often joke around with the waiters on how to pronounce a word. He was still practicing his English. I loved the meal and experience and I hope to visit again.
(5)David K.
I was able to book a reservation here during the summer. My girlfriend and I were excited to try Nakazawa because he was the apprentice of Jiro. I was not able to get the sushi bar, but that was okay. We arrived and were promptly seated. The menu is simple, you order the omakase which is 18 pieces. I opted to get the sake sampler for myself. It's actually cool to pair sake with the sushi they prepare for you. I enjoyed the experience because there were fish that I have personally never tried nigiri style. The servers were all pretty attentive, it did seemed rushed at times. The people serving you seemed to always rotate too (not always the same person). What makes the sushi good is actually not the fish but the sushi rice. They seemed to all be perfectly cooked and flavored perfectly to make the piece of fish on top of it taste perfect together! The tamago (egg omelette) dish that he had been assigned to for years with Jiro was done very well. Fluffy and with a slight sweetness to it. The overall meal was good, but nothing was really mind blowing about the sushi experience which is why I am giving this a 4 star. Maybe because I have not experienced enough omakase style dinners to compare this too. Still definitely a place I would try once :)
(4)Tatsu O.
Maybe there are other sushi restaurants in the U.S. that are comparable to this place but it's hard to imagine that there is one that surpasses it. The omakase comes with 20 or so pieces including a hand roll where you have the choice out of a few options. Service is friendly and professional. The sushi itself had a range of very traditional preparations that were almost identical to what I experienced at Sukiyabashi Jiro to preparations that were more experimental yet very well done. Save this meal for a special occasion, as it is expensive, but well worth it. Get the sake pairing if you like sake.
(5)Lauren J.
Sushi was good, but not worth the premium. Service was great. I have no problem spending $200 a head for a delicious Japanese meal. I had a problem with tonight's meal. The cheapest bottle of sake was $85. It would be nice if they had a lower prices option.
(3)Carmen G.
After several failed online reservation attempts @ 12:01am and phone calls trying to see if there were any cancellations, I was almost ready to give up. Almost. Why can't I sit at the sushi bar and eat Nakazawa's food like all these other yelp reviewers? Hmph. Determination and ambition started coursing through my blood, I decided to try again. Tick, tock, tick, tock. As the clock slowly winds down, I felt like I was getting ready to fight against hundreds of people during Black Friday sale. Ok, I'm ready Nakazawa. Bring it on. *Cue Rocky music* My fingers were clicking so fast, it was like second nature to them... maybe bc I tried so many times and my hands knew what to do lol! My heart was racing, then out popped a unfamiliar opentable screen.... asking me to choose which time slot I want for that Friday. Omg, I made it! The feeling was like a light at the end of the tunnel. God had answered my prayers.... I finally got my Friday 7pm reservation at the sushi bar! [30 days later] My beb and I strolled into Nakazawa all dolled up. Being the first to arrive, we were seated at the far end of the bar, giving us the perfect view of all the chefs and the sushi patrons. Note: they seat you by the order of arrival so if you arrive a little later, you'll have a better chance at sitting in #7 & #8 that will be right in front of grand master Chef Nakazawa himself. But, I loved our seats. High black leather chair with bright spot lights shining down onto the counter, it was the perfect setting for magic to happen. No, no, pink unicorns didn't pop out. Just seeing Japanese sushi cutting/prepping at its best. Service was impeccable and spot on. They even had a waiter use chopsticks to pick the shrimp tail off our plate. The host was always at the customer's call and would discreetly refill your drink without being intrusive or in the way. Loved! So this is what it feels like for fine wining and dining. Some of best sushis were: Salmon - smoked from Hokkaido Golden Eye Snapper 7 day aged mackerel from Japan Blue Fin Tuna from Boston Chu Toro (medium fat tuna) from Boston Otoro (fatty funa) from Boston - THE BEST OF THE BEST!! so much so that we ordered 2 more pieces a la carte at the end =X It was well worth it seeing my beb doing the happy dance in his seat. Lol! Salmon Roe Sea Eel Tamago Overall, the experience was memorable and delicious. If it's this good here in nyc, then I can't imagine what it is like in Japan. Ridiculous! Guess I know where my next destination should be... after Hawaii that is ;)
(5)Alex L.
Been here twice now. Once when it first opened two years ago and another time fairly recently. Reservations are a little hard to get but the trick is go on OpenTable.com exactly one month before you desire to go and you have to get on Open Table exactly at midnight. The food is just simply phenomenal. There aren't enough adjectives in the oxford dictionary to describe how off the meters this place is. The smoked salmon, scallop with pepper and cod where my top dog favorites. Folks if you haven't been here yet then stop waiting and get your asses here ASAP.
(5)Felisa F.
What can I say that hasn't already been said? Not much. The service here is absolutely spectacular. I felt welcomed the moment I walked through the door. I came by myself and when I told the maitre'd this he said, "it's a pleasure to have you here anyway" with such empathy. I thought I was at a close friend's house. I went at 5:45PM when the restaurant was still relatively empty, it was peaceful and a perfect atmosphere to enjoy such a delicious meal. When I left at 7PM, things started to get boisterous though. Like everyone else has said, it's 20 pieces of sushi plus the famed tamago [which I was kind of underwhelmed by, perhaps too much hype?], and dessert [yuzu sorbet]. Every piece of fish was incredibly fresh and melted in my mouth. I have never experienced fish like this in all my life nor will I ever again. Every combination of fish and sauce/spice was so well thought out and the waiter was amazingly knowledgeable about every item. Stand outs for me include the sea scallop with a yuzu pepper and sake sauce as well as the Spanish mackerel with cracked black pepper. I also really loved the salmon with sea salt and the smoked trout. Less awesome, but still really great pieces included the squid [it was just too squishy in texture] and eel [which I'm not a huge fan of to begin with]. Dessert was just as amazing. The yuzu sorbet was so tangy and refreshing. I loved the blackberry hidden in the middle. I sat in the dining room so I wasn't as fortunate to interact with Nakazawa himself. Still a great experience and highly recommended if you can get a reservation [and the money, $120]!
(5)Wilson C.
Me: "So how did you like it?" My friend, whom I ate with: "It was great. But honestly, you can get fish just as fresh at other places for $60." Of course, what she said was true, but I think she's missing the point of what makes a restaurant like this stand out. She was also pretty wasted during the meal so I am not sure how valuable her opinion is. Nakazawa stands out because he is able to elevate the pure, simple nature of the fish in unique and wonderful ways. At its essence, sushi is not a complicated thing, but that doesn't mean there isn't room for creativity. At Nakazawa, you will experience flavors you have never experienced before, and probably won't anywhere else--the incredible hay smoked salmon, bonito, and mackerels, triggerfish topped with its own liver, soy marinaded bluefin aged 7 days, uni with a generous slice of white truffle on top (bougie as hell, but still delicious), and my personal favorite piece of the night, scallop with an incredibly piquant yuzu black pepper touch, which was so fresh it was still moving when I ate it. Many of the fish also got much simpler preparations to let their natural flavor shine. And of course there's the tamago, which has got to be among the best there is anywhere. I was lucky enough to get a spot at the sushi bar, and I think anyone who is serious about the experience of this restaurant should accept nothing less. Nakazawa is a really fun and interactive guy who will make you laugh more than once during the meal. Also, I noticed that the sushi going out to the tables was not made by Nakazawa himself, but the other chefs. I am not sure if this makes a meaningful difference in quality, but if you want the personal touch, you have to sit at the bar. I got the very reasonably priced sake pairing, which featured some great sake but honestly I found it difficult to really differentiate them aside from the last, which was unfiltered. The bar seats are comfortable and let you lie back and enjoy the show unfold in front of you. It's a truly fun place to have dinner, which is just the icing on the cake when you consider how great the food is. Definitely worth going.
(5)Lisa Y.
After watching Dreams of Jiro, I was lucky that a friend of a friend dropped out of a reservation and I was the lucky stand in. I was so excited to dine here, esp after watching Dreams of Jiro, and although the sushi was good and pure, with interesting combination of subtle flavors, I was extremely disappointed by the service. We had the omakase along with the sake pairing. Not only was the sake poured a bit aggressively (not the typical Japanese form) like they were pouring beer into your glass, to the degree that it was poured onto the table and not in the glass, they also forgot one of our pairings and we had to ask twice for it. Only reason we even noticed was because we observed other tables. At the end of the meal, we were served a yuzu sorbet and noticed that each table received a pineapple, but ours. When asked, they said they had ran out and will give us double when we come back next time. How Nakazawa runs out of a fruit when they know how many seatings they will have is beyond my understanding. We had one of the latest seatings, so were one of the last tables, and Zakazawa ended the evening by conducting a biz meeting behind us with a very loud man talking about opening in other cities. I have never experienced such a crude environment with a prix fixe restaurant. Aside from the food, it's also the experience and although the sushi was good (I did not fall to the floor over the sushi and have had better in NYC), the experience was very much a turn off.
(3)Chris C.
Nakazawa-san is at the top of the pack in NY sushi. You will get a 21 course sushi menu that doesn't try to use crazy gimmicks - just A+ quality fish, expertly flavored with a nice range of seasonings (soy, ponzu, fresh wasabi, and Japanese mustard)... my favorite? The hay-smoked salmon. But honestly - they are all amazing. Go.
(5)Mini B.
Amazing sushi. Every piece was well prepared and the chef explained how they were prepared. 21 pieces were definitely too much for me. Wish I had a choice with fewer pieces.
(5)Anna F.
It's been, oh, less than 24 hours since my dining experience at Nakazawa, and already I'm itching to get back to sushi bliss. The moment my guy and I stepped foot in the door, we were treated with so much attention, but not in the way that we felt we were being fussed over. We rather liked it. Our first reaction....this place is beautiful. It doesn't look like any of the better sushi spots out there. After we collected our jaws, we were then politely ushered to two of the best seats at the sushi bar, and moments later, our sushi sojourn started. We opted for a sake pairing which we were SO happy about. We guzzled some of the most delicious and painfully hand-picked sake out there. Chef Nakazawa was sweet and upbeat and really interested in our feedback, of which there was not much more to say, than, OHMYGOD and AMAZING. As the courses progressed, the fish became more complex and I was really happy to taste subtle touches like, Japanese mustard and yuzu zest. He's a slick one, that Nazkazawa - he knows just how to dress each piece of fish, where it works so well and isn't gratuitous. Some of our favorite nigiri of the night were: Nakazawa's abalone, gooey duck (blew me away!), smoked eel and sea scallop. Who's kidding who here, they were ALL THE BEST. And, for the amount of nigiri offered, you don't feel the pinch on your purse strings. So please don't stall on making a reservation, either. I have a guttoral (zing!) feeling, that Nakazawa is going to gain steam fast with NY's discerning sushi audience, so get a seat while you can. Domo arigato, Nakazawa!
(5)Jo K.
I came here for my anniversary a few days ago after anxiously waiting since the reservation was set a month prior. I had read every review, sometimes would reread it in anticipation for this dinner. It was strange but I felt nervous going in, like it was my first date with someone I could really like. The first thing you will notice is how modern it is inside and what a contrast it is from the quaint west village charm of the world that you had just stepped in from. It's very bright by the bar/entrance so the dimmer ambiance in the back dining area felt a bit solemn. Our sushi came out 2 pieces each and all were very delicious. My favorites were the chu-toro, uni, salmon roe, round eye snapper and the 6 day aged mackerel. The salmon roe especially surprised me cause I'm not usually a big fan of it, but it was perfect. The famous tamago was good, but not mind blowing. It was very custardy and almost like dessert. After our omakase was over, we ordered more of the uni- my favorite. Yuzu sorbet with pomegranate was delicious and they sent us a pineapple with a candle in it for our anniversary- very cute and thoughtful. I feel like the restaurant is still new and though the service was great it's still lacking a certain finesse. Things felt rushed and the ambiance felt a little cold. Server was very serious and sounded rehearsed. Overall it was a great dining experience and I was very happy with my meal and company. Next time I would like to try sitting at the bar.
(4)Yang K.
Amazing place! At least for me, the best sushi I have ever tried! Chef Nakazawa came to take photo with us during his break time of cooking.
(5)Jérôme D.
Sushi Nakazawa is really as exceptional as they say. The service and environment is extremely polished and attentive. We stayed at the sushi bar where the chefs took extremely good care of us. If you are a salmon, toro or uni lover, you will have the best fish you have ever tasted. Nakazawa is exceptional!
(5)Hanlu C.
Went back recently and looks like the sushi bar seating has changed a bit, seems like for the better. There now 3 seatings per night/10 seats per seating. Chef Nakasawa does less prep work now, leaving him time to hand-serve each piece of sushi to every guest at the bar. The great news is, Nakazawa san is just as delightful and happy as always. Hope to be back soon.
(5)SM W.
Without a doubt a beautiful sushi experience. Every piece was a mouth watering experience..savoring like a good wine. If you love sushi then you need to try...at least once. The pieces are not extraordinary, but what is done to it is just WOW...simple ...we were at the table, but each piece is just as fresh...they seem to know when to present the next dosh..to end it all, is the infamous tamago...it is why we are here..u have to watch "jiro dreams of sushi"..to understand and why we had to come..we were not disappointed. Sure, we will be back.
(5)T Z.
very reasonably priced for such a wonderful experience. food was very well made and definitely up to par with Jiro Dreams of Sushi standards the environment was quite nice although we didn't get to sit at the bar with Nakazawa
(5)Lily C.
I had one of the best dining experiences here. It wasn't because of the notoriety of Chef Nakazawa. But because the dining experience that this establishment offered did not just start and end with the meal. The moment begins at the point of reservation. So you have a reservation a month from now. The excitement ensues... "It's so long from now." "I hope it's good!" "I can't wait!" "OMG, I hope I get a seat in front of Chef!" The day finally arrives. You get there a few minutes early to scope out the place. It's small, modest, but modern, and welcoming. You walk in and the maître d' (and co-owner Alex) takes your name, your jacket, and walks you to your seat. Over light conversations and wine, you watch the chefs and THE Chef prep their stations. Not a minute more, Chef begins the service. You listen intently over every course as Chef describes each piece of fish (21 of them). As each piece of sushi is served and described, you admire the care that went into the preparation. You almost don't want to eat it, but you do. And you enjoy it. Savor it. Each piece is fresh, sweet, buttery... tastes just like the ocean. The entire restaurant staff is at your beck and call. Your wine and water is topped off. All your questions are answered. Your host stops by to check in, not because it's his job, but because he sincerely wants to. Your meal ends with dessert that the maître d', co-owner, and chef prepared - talented man that one. You linger a while longer and to your dismay, your dining experience ends. But you're satisfied. More than satisfied because Chef Nakazawa exceeded your expectations. Because the host and staff gave you a glimpse of royalty living. It certainly is more than what you normally spend on a meal. But it's more than that. It's also the white glove service. It's the connection and interaction with the Chef and staff. It's the whole entire experience.
(5)Michael G.
Hype didnt live up to the meal. Pieces were sterile and too much lemon to hide the flavors of the fish. In a city with many amazing sushi joints, you can get a much better meal and experience at places like Kanoyama and Yasuda.
(2)Josh C.
My only complaint is that the lychee ice cream dessert is only one scoop. Give a brother two.
(5)Ji J.
What a disappointment...sushi was just ok...rice was not the top quality like Gari san and Yama san at Yamagata, Fort Lee NJ. Nakazawa san only worked under Jiro san for 8 years. That means he barely learned to make nigiri and rolls. Also, he wasn't cutting fish and just assembling sushi...also most customers are served by his assistants...Worst than Gari 46 served by Gari san, Sushi Yasuda and Ichimura. Totally overrated. If you like authentic Japanese sushi, DO NOT go here. They only serve sushi. No appetizers, oshinko, udon etc. sake tasting was generous but I would not come back. I would rather pay more to eat at Gari 46 (served by Gari san) or Yamagata Fort Lee, NJ.
(3)Benjamin K.
Only managed to get a 6pm reservation on a Monday but was definitely worth it. $120-omakase along with $40-wine pairing for the best sushi dinner I ever had. Even my wife, a foodie but not a sushi-lover, will be back !
(5)firaz O.
The only word that comes to my mind to review the omakase of chef Nakazawa is perfection !
(5)Daniel S.
This may be the best sushi restaurant in New York, if not the United States. For those that don't know, Chef Nakazawa trained with Jiro, a 3-star Michelin sushi chef located in Tokyo (and made famous in the documentary "Jiro Dreams of Sushi". Though reservations for the sushi bar are hard to come by, they are worth it. I was fortunate enough to get two seats and the sushi bar (Omikase only) and paired it with a premium sake flight. Through approximately 20 courses, Chef Nakazawa took me to places that I didn't know sushi could go. As one example, the salmon that started the meal was so delicious, I didn't want to stop chewing (the experience would end) and had an emotional response. Chef Nakazawa, despite his limited English is very charming and friendly. He projects an aura of comfort and welcoming that is hard to describe. It is clear that he works very hard to provide the best experience and his efforts pay off in spades. He explains each dish and answers questions as best he can. He also is more than happy to pose for photographs. Overall, the experience was phenomenal and I will sure to be back, time permitting.
(5)John L.
Ate here a few months ago with my wife and sister. We all had the omakase, while I was the only one who as a sake pairing. The fish was pretty freaking amazing. The rice even better. However, considering the sterile atmosphere and the service (which was very good but a bit curt and overbearing), I can't say this has been my favorite sushi experience. I wish I could give a 4.5 star rating, but this place certainly doesn't deserve below that so it looks like I'll be rounding up. If you're a sushi purist, give this place a try.
(5)Justin W.
I wouldn't go so far as to call it "dinner theatre", but sitting at the sushi bar and having a two-hour dining journey with Nakazawa was a fantastic experience. Not just a meal - an immersive, interactive experience. Yes, the ingredients were exquisite. One bite better than the next, this sauce that sauce. I usually geek out over the details but the intricacies of this cuisine are not my forte. A good night out in a restaurant though, with good laughs and food that I walk away from reminiscing about moments later - I search far and wide for that. And here I found it. For these reasons I give Sushi Nakazawa a five. You can probably find fantastic sushi at a lower price point and be just as content. You don't need to spend hours eating one piece every six to eight minutes to appreciate what's out there. But there aren't many places that will leave you with this feeling of delight.
(5)Mich L.
My first OMAKASE experience and I don't think I can go anywhere else. We talking, 20 pieces of extravaganza! There WILL be a party in your mouth. Do the sake pairing - a bit pricey but worth it! I'd watch Jiro Dreams of Sushi before going!
(5)Cristina G.
After much anticipation, last night I finally dined at Sushi Nakazawa. Japanese food, and sushi in particular, is my favorite type of cuisine and as I am a "supertaster", I deeply appreciate and savor the wonderful flavors a good omakase allows one to experience. While the omakase at Nakazawa was good, unfortunately it was not the mind-blowing experience I had anticipated. The biggest problem was that many of the sushi pieces were not prepared in the traditional style with soy sauce, wasabi and nothing else, like you will get at Sushi Yasuda, Sushi Azabu and other traditionalist sushi establishments. Instead, many of the pieces at Nakazawa included yuzu pepper, shiso, and various spicy additions. For my palate, these were overwhelming and they significantly distracted from the more subtle flavors of the fish. At the end of the meal I requested two additional pieces of the sushi I had liked most, scallop and hay-smoked salmon (both of which were truly outstanding), and I specifically requested that nothing be added to them except soy sauce (the original pieces had been prepared with yuzu peppers and other things). And the flavor of the salmon and scallop really shone through when those extraneous additions were left out. If I ever return for another meal, I will definitely request no other ingredients besides soy sauce and wasabi. Other pieces that stood out were the two types of uni I got, from Santa Barbara and Japan. The rest of the meal was good but forgettable. One big disappointment was the eel, which I had been looking forward to as it is one of my favorite fish. It was prepared, as eel often is, by slightly torching it, however in this case it was clearly over-torched to the point where all I could taste was the burnt skin and not much of the delicate flavor of the rest of the fish. This is unacceptable in a restaurant of Nakazawa's caliber. Having dined at Sushi Yasuda and Sushi Azabu, I cannot recommend Nakazawa as better or even on par with them. I am a little perplexed by all the 5-star reviews, given than NYC has other clearly superior sushi restaurants, and I am tempted to think these 5-star reviews are rating the "Jiro's apprentice" experience rather than the food itself. If you want to try Nakazawa this review probably won't persuade you not to, but just be prepared for some disappointment. If you only have the time and money for one great sushi restaurant in NYC, I highly recommend skipping Nakazawa and going to Sushi Yasuda or Sushi Azabu.
(3)Hector C.
As a fanatic of sushi, this must be on your list to try. I figured this is the closest I can get to Jiro for the time being.....by experiencing the work of his disciple. My wife who was a sushi novice only recently experienced omakase (non-traditional) and this was her first tradiyional edomae and enjoyed it very much.....needless to say, after this experience....sushi from just anywhere is no longer the same....lol.. The 21 pieces of nigiri were so fresh and delicious. The egg custard/omelet served last was the perfect ending to an extraordinary meal. Service was right on point.
(4)Ian F.
As much as I wanted my experience here to have been amazing, given the hype (Nakazawa is the apprentice of the famous Jiro from the Netflix documentary, and the 3-michelin star restaurant in Japan), cost ($120 before t&t), and the required midnight reservation via open table exactly 30 days before you want to go, I have to say it was only OK for me. This place is Omakase style, which in Japanese basically means "i'll leave it to you," basically you're leaving it to the chef to decide what he wants to serve for that evening. There are around 20 pieces of nigiri (fish over rice), but only 3 pieces really stood out to me. The toro (fatty tuna), the eel, and the uni (sea urchin). These were pretty much the best I've had in the US, but everything else was really just okay. Different flights (2-3 piece courses) of tuna, amberjack, salmon, and mackerel were really underwhelming. The tamago (egg) which is usually the trademark of judgement for a Japanese restaurant wasn't what I expected. It definitely had a weird peanut-like aftertaste. The meal did end on a high note with teh yuzu sorbet. If Nakazawa wants a five star rating, in my opinion, it needs to step up its game for the other pieces of sushi they offer before the toro, uni, and eel. To justify the $120 cost, I think each of those needs to be the best piece of that type of fish I've had in the US or else it just doesn't seem like its worth it. If you only offer one product (nigiri), it needs to be on point for every piece served. Dissappointed...
(3)David P.
Exquisite! We sat at the bar for their amazing tasting menu. The experience was perfect; excellent food and service. Alberto went above and beyond. He was very friendly and even offered to have us take a photo with the chef (an amazing honor!) It was my wife's birthday and she was extremely happy. Highly recommend!
(5)Minnie M.
My friend made a reservation for me a month in advance by calling persistently for 3 days and finally scored a 5:00 pm for two at the sushi counter We were running a little late because there were no cabs available due to the taxi cab shift change (thank goodness for Uber), and we had several suitcases with us from a recent trip. The hostess at the restaurant was really hospitable and allowed us to hide our suitcases in the closet behind her. Super embarrassing. Never rush from the airport to your Nakazawa reservation or everyone at the counter will stare at you. Service starts as soon as everyone is seated, so don't be late like we were. As soon as we were seated, the 21 course meal commenced, with Nakazawa personally placing each sushi on our plate. There are chopsticks along with finger wipes if you eat sushi with your fingers. Each sushi had a distinct taste and flavor, and the blowtorch, yuzu, salt flakes, and chili enhanced many of the pieces. The bluefish tuna served three ways and the uni were my favorites, with the tiger shrimp my least favorite despite the adorable "Saynora!" Nakazawa giggled as he peeled the live shrimp rapidly. Nakazawa is very smiley and hospitable, making jokes with the counter and his staff throughout the meal. When he presented us the tamago, which was beautifully golden and perfectly cakey, he quipped, "From the movie!", referring to Jiro Dreams of Sushi. After our yuzu sorbet, the waiter came by asking if we wanted to order additional items, and I ordered the $10 uni. The Tamago was definitely the most memorable piece of the night. Although the rest of the $150 meal ($120 in the dining room for the same meal) was great, we felt there were some other places that left more of an impact. Despite this, would recommend going once at least!
(4)Christie Y.
Finally snagged a spot here at the bar just in time for my bday! I was so excited to meet the chef and sit in those comfy black leather bar chairs. Service was obviously amazing and the chefs were friendly and took a lot of care of each piece for each person. The rice to sushi ratio was great but oddly, some bits of my rice did fall apart when I ate it. The freshness of the fish were amazing and that uni was one of the best I've tasted. Some pieces legit just melt in your mouth. As for the famous egg tamogo? I'm not too sure if i was a fan of that although I know it took the chef many years to perfect. I think you are definitely paying the steep price for the experience but all in all great place would love to come back.
(4)Janice C.
This is the ultimate sushi experience with high quality fish, creative sauces and toppings, friendly chefs and ultra professional service. The waiting staff was so attentive that I felt like I was being watched the whole time. In the middle of the meal, I got up to go to the bathroom and then someone immediately (within a second) hurried over to pull my chair and fold my napkin. It felt a bit overboard, not that I'm complaining. Our 21 course omakase was worth all the hype. Some courses were certainly better than others and I would say about four to five pieces tasted pretty much the same, but you can tell that everything was really fresh and high quality. My favorite was the scallop and shrimp. Given the steep price tag, I probably won't go back very often but I do recommend it to all the sushi lovers who can afford it to give it a try.
(5)Tunaidi A.
I didn't want this to happen, but I have to admit that Sushi Nakazawa was slightly on the disappointing side. First thing's first. Sushi Nakazawa offers only a chef's choice tasting menu (omakase). It's currently $150/person if you sit at the bar (enjoy conversing with the chefs) and $120/person if you sit at the tables (knowledgeable staff member explains to you every dish). Prior to the dessert course, you have the option of adding a limited selection of sushi that are off the menu and and anything that you've had on the menu (each piece is between $15-$20). Sake pairing is an additional $40/person or order a whole bottle for around $200. To be able to dine here, you have to make a reservation 30 days in advance. Reservations open up at 12:00 AM and quickly fill up within seconds. Now onto the sushi. There's around 20 pieces of it. I'd say there were only 3 pieces that were notable. The fatty tuna, the sea urchin, and the eel. These were fantastic. Everything else was either okay or extremely underwhelming. The overall theme seemed to be that the raw fish weren't great, and that the seared fish were generally better. Not a theme I'd expect from Sushi Nakazawa. Additionally, the famed tamago wasn't what I expected -- it seemed to have a peanut-ty aftertaste. The yuzu sorbet, on the other hand, was excellent. As a whole, for the price point, I would have expected the whole dinner to be comparable to the level of the 3 pieces of sushi mentioned above or at least just a notch below. However, service was impeccable, and the later courses saved the depressing let downs of the beginning courses.
(3)Christina Z.
TWO STAR RATING!!! (Just kidding...see below for our inside joke) I have not yet had the chance to watch Jiro Dreams of Sushi, but as a lover of sushi, Nakazawa was a place I just had to hit before leaving NY. I would say that the bar experience, more so than the sushi, is what makes Nakazawa different from other typical sushi restaurants. I had the extreme fortune to have gotten a bar reservation 48 hours before the day, was allowed to choose which seat I wanted (of course I chose to sit smack dab in the middle so I could watch Chef Nakazawa work his magic...and take a ton of pictures and videos of him in action!). Finally, I had the extreme luck to have been seated next to a couple that were literally the coolest people I have ever met in a long time (and get this...she and I had the same name, albeit spelled differently). Obviously, we had a bit of fun and joked around when the raw (and still very alive) prawn was brought out -- when it arrived at our slate, we were *extremely* disappointed in the fact that our prawn was not "fresh enough" (i.e. less than 45 seconds since being alive) - that we wanted to see it still moving on our plate, maybe a few legs thrown in there...and the fact that we didn't get a head as a souvenir was abysmal. Service was great - there two very knowledgeable waitstaff who (thankfully speak fluent English) help explain anything that you have a question about, whether it is the name of the fish you are eating, where it is from, how the fish are prepared/frozen (they have 3 different types of freezers!), etc. You name/ask it, they usually have an extensive answer for you. Also, they like to keep your slate very clean (i.e. any excess rice is wiped off ASAP, the shrimp tail is taken away right after you place it down -- another of our joking complaints "what if we WANT the tail???") Okay, jokes aside, I rated this establishment with four stars as I definitely enjoyed my experience here. Chef Nakazawa is definitely a character and enjoys making you laugh as you savor the different flavors he brings to your plate. If I had to pick, my top three out of the twenty pieces were (in no particular order) the scallop (because I always love scallops), the fresh prawn (it had a slight citrus-y accent in the inherent flavor that I enjoyed - plus the texture was totally awesome), and the uni (creaminess). I am not really going to go into detail about the different courses, just because I am sure everyone else has a list, so I'll be keeping this review shorter (although not really that short). However, I will mention dessert - the TAMAGO was AMAZEBALLS (I have had really crap tamago before, and was pleasantly surprised by the flavor and texture of Nakazawa's famous tamago). Ending in a Yuzu sorbet was a great way to cleanse your palate with a light and refreshing citrus-y burst of coolness. The rest of the staff were also great - while Chef Nakazawa is busy serving / preparing our food, we also got to engage in some conversation with the other sushi chefs at the bar. Ambience - very comfortable, definitely most of the diners were couples (my HS friend and I were celebrating here as my uber-belated birthday present YAY). Chef Nakazawa is a fun character - especially when he attempts the English names of each fish. I would say that if I did come again, to ask him what the Japanese names are for everything - I would rather learn that during my visit. Decor is very modern, with many black/white accents and place settings. Total shout out to the hostess - thanks for the compliment on my outfit, much appreciated since it was new from my recent trip to Shanghai! Overall, the price you are paying is mainly for the experience (and the bragging rights to have been able to grab yourself a seat at the bar - woot) of being personally served by Chef Nakazawa. Itadakimaaaaasu~
(4)George C.
Came here on the 28th of July for a 6:15 meal - was done by 7:30 - seated right away as we made reservation like everyone a month before our date. I was really torn whether to give Nakazawa 4 stars or 5 stars. Maybe the movie and the celebrity status behind Nakazawa raised my expectations above the stratosphere but I decided 4 stars for now. I will definitely come back and see if 5 stars might be warranted. The reasons for the 5 stars Service was impeccable - like it should be for the money that was spent Ambiance and spacing and decor - perfect for the dinning experience 90% of the meal was an A+ Wonderful sake and wine list The reasons for the 4 stars 10% of the meal was just ok - for the money it should be almost 100% Since we did not eat at the sushi bar with Nakazawa - the timing of the meal was off - there were too many gaps between when we had food and when we didn't Never was offered al la carte My lofty expectations possibly All in all still amazing experience - amazing meal - just couldn't give that 5 stars...i'll make sure to update this on my next trip. I feel like if I ate at the bar - it would have been different but that didn't dock him a star.
(4)Q Q.
This is a long overdue review! I have been coming here consistently since October 2014. I simply can not have sushi elsewhere anymore! When my friend first went and told me that the sushi here is life-changing, I was skeptical. But one bite, and I was hooked. The rice is sooooooooooo flavorful, I have never had rice like this prior to Nakazawa. You are not given soy sauce and wasabi like other typical Japanese establishments, because every single piece of the sushi here is paired with its unique seasoning. If you eat at the dining room, it is $120, and you get 20 pieces plus dessert!!! Do the math, other omakase restaurants that are nowhere near as good as Nakazawa charge way more than that. Eating at the bar will cost you $150, but you should at least experience it once (I have done it twice), as Nakazawa is very friendly and entertaining, and you get to see him make amazingly delicious sushi from scratch!
(5)Andy C.
What can I say beside this is literally the best sushi I've had in NYC, hands down. No disrespect to Gari or Yasuda, but Nakazawa gets the plus for an A+. Chef Nakazawa is a consummate professional, engaging you and delighting in your enjoyment for each piece. The ideal move is to get omakase at the bar. Met the owner too, who was perfectly charming. PIctures or descriptions won't do the place justice, just save up, make the reservation, and see why the bar has been set so high.
(5)Lauren Y.
Considering this is Jiro's tamago chef's restaurant, I thought it would be a lot better. Very rarely do you come across an edomae style Japanese restaurant that converges with a contemporary American dining experience but this was one of them. Not sure how I felt about that but nonetheless, service was superb. Overall I enjoyed the 20 pc nigiri omakase.. I typically rate omakase experiences on variety of fish, how many first time tastes I experienced, and the rice. The rice was decent, (a bit too sticky for my preference) and out of the 20 pieces served, I was very impressed with about 5 of them. Not bad but definitely not the best like everyone said it would be. Prob won't return.
(3)Ben L.
No, I still have yet to watch Jiro Dreams of Sushi, but I did watch Bourdain stuff his face silly at Sukiyabashi Jiro, though. One of Jiro's apprentice decided to open up shop in NY and this place exploded out of the gate. It's funny, because the investor actually found Nakazawa through Facebook and sent him a message if he wanted to open up a restaurant in New York, haha the power of Facebook. So this is probably the most hyped sushi opening ever considering the pedigree, a Jiro alum. The place is elegant and very straightforward, the decor is very minimal, it's mostly black and white. The service was excellent and super knowledgeable, I was so impressed on how much they knew of the fish and the different elements. I consider myself to be pretty knowledgeable when it comes to sushi since I eat it all the time and I have traveled to both Tokyo and Hokkaido, Japan. The sushi bar consists of 20 pieces of seafood for $150, all the sushi chefs prepare the seafood but Nakazawa rolls the nigiri himself and serves every diner personally. On the pieces that had seaweed, they were so perfectly crisp and the texture was amazing. Nakazawa was a lot more outgoing than I expected, he is outgoing and very interactive. His English is a tad hard to understand, but his smile speaks volumes. The sushi here is more modern, there are many elements that are added to the fish to pair with the flavor. It differs from Sushi Yasuda, where it is almost 100% about the seafood. I had a very nice experience, but my only issue was the rice. The rice to me is almost as important or even more important that the seafood itself and the rice was under seasoned. The rice is supposed to have a subtle sweetness and nice vinegar note, the rice was kinda flavorless. The rice did have a nice texture, all the grains were individual and didn't clump together. The food: King Salmon- the salmon was prepared well, they added salt crystals on top, but the salt was too aggressive for me. Sockeye Salmon smoked with hay- The flavor of the salmon was very unique with the addition of the hay, it was a nice touch but the salt crystals added were again, too aggressive. Hoatate with yuzu- this scallop was a lot more firm than any raw scallop I had before, the flavor was excellent, the texture was nice, in a different way. Geoduck- Geoduck is a giant clam that they torch for a few seconds. Giant clams have a very distinct clam taste, it is slightly off putting, it is not my favorite flavor. Spotted Knife Jaw with Yuzu- I have never heard of this fish but it had a wonderful texture, the flavor was a little mild but the flavor of the yuzu paired well. Cutlassfish with lemon and salt- This was one of my favs, another fish I never heard of. The cutlassfish had such a smooth silky texture. Sardine with Ponzu- Sardines have a very distinct fish taste and it's a little too much for me. The sardine flavor is not one of my favs. Mackerel pickled and aged for 7 days- Mackerel is another fish with a very distinct taste to it. I was never a fan of mackerel and this was no exception, they did put a whopping amount of wasabi to take the edge off. Horse Mackerel- really really good. The texture was amazing and the flavor was nice. Spotted Prawn- this looked a lot better than it tasted. I was expecting the prawn to be really sweet and silky. It wasn't as sweet and the texture was more firm than I was expecting. Amber Shrimp- Another dish that looked amazing but it was boiled and more firm than I was expecting. I was thinking it was going melt in my mouth, but it didn't. Golden Striped Yellowtail- Yellowtail is one of my favorite fish, but the flavor on this was too mild. Bonito smoked with hay- this was a nice piece of bonito smoked with hay, the smokiness was nice, the texture of the bonito was great. Bluefin Tuna, Akami, chutoro- I am usually not a big tuna fan but this was my favorite plate. All the tuna had a dash of soy and they were all excellent. Uni with Truffle Salt- I love anything uni and this was no exception. This was one of my favs of the night. The truffle was mostly there for aroma, but the uni was sublime. I ordered another piece of uni, it was $10. Ikura cured soy- I am normally not a fan of salmon roe because it's too salty, but the one here was quite nice. The roe was more subtle than ones I previously had. Tuna hand roll- This was another fav, the flavor of the tuna was nice, the texture and crispness of the seaweed was exceptional. Anago- Another fav, this is sea eel and it was probably one of the best I ever had. It was a tad sweet but the texture of the fish was excellent. It's on the soft side. Tamago- it's a egg custard that Jiro is famous for. The tamago was nice, it was more like a sweetened pound cake. It had a nice fluffy texture, it was very subtle in sweetness. Yuzu sorbet- It was quite refreshing, but very tart. They also give green tea at the end, but the sorbet makes the green tea uber bitter.
(4)Elizabeth L.
I was surprised by how much I enjoyed my Sushi Nakazawa experience. I'm not a sushi connoisseur, so for better or for worse, I really enjoyed the creative touches Nakazawa adds to his sushi -- searing them, adding truffle oil, etc. The scallop and salmon pieces were delectable, and my husband couldn't get enough of the tuna. 20 pieces were more than enough to fill me up, and I think I was too full to enjoy the final, famed tamago -- it didn't taste at all like any other tamago I'd had. Was almost more like a moist, shrimp cake. I will say my least favorite part of the sushi was the rice -- I think Tanoshi's in the UES is superior in that regard. Very attentive service, and an all-around wonderful experience.
(5)Timmy L.
Awesome experience again. This was my second time here in a couple of months. Both times I went on a weekend so Nakazawa wasn't there... but his apprentices are more than capable. Fish was super fresh and the menu was different than my first time there. The spotted prawn and uni (w/ the truffle supplement) are unmatched. Best salmon pieces and eel sushi I've ever had to date as well. The second time there we shared the sake pairing, which for an extra $40 is a steal. Service was top notch and the servers, chefs... they all knew their stuff and were really approachable. Highly recommended!
(5)Stella Z.
Let's be honest, many of Michelin star/popular restaurants in nyc are just selling the high end ingredients, atmosphere, and the right to claim yourself a "foodie". It has been a while since I've tasted something that made me want to break into my happy dance. Here, I've found this excitement, delivered through a tiny piece of uni topped with a slice of white truffle. Word cannot express how delicate and sophisticated it is. You have to taste it. Do a omakase at the bar any day from Monday to Friday to have chef Nakazawa personally serve you. Arrive a bit early so you get to pick the best seat around the bar.
(5)Pat G.
Absolutely amazing! One of the best meals I've ever had. If you like sushi, watch Jiro Dreams of Sushi, make a reservation for the sushi bar at Nakazawa (reservations become available on Open Table 30 days in advance at midnight) and get ready for a totally incredible meal at Sushi Nakazawa. The sushi is top notch. 21 pieces picked by the sushi chef and served one at a time. It's well worth it to sit at the sushi bar as opposed to the dining room if you can. Not only do you get to see the sushi being made and a bit of theatrics that goes with it, but also Nakazawa prepares the sushi himself for customers sitting at the sushi bar whereas his apprentices prepare the sushi for customers sitting in the dining room. The sushi is probably just as good either way but why not have it prepared by the master himself who's spent years mastering his craft if you can. If you like sake there's an outstanding list to choose from. You can also go with the sake pairing that complements the meal exceptionally well too. The paring starting out with more subtle, light flavors, progresses to more bold, heavy flavors (just as the sushi does) and then ends with a sweeter, lighter sake to complement the sorbet for dessert.
(5)Dave F.
If you claim to be a fan of real sushi, you owe it to yourself to make a pilgrimage here. This is literally the best sushi I have had anywhere in the world, including Tokyo. We showed up just a few minutes early for our dinner reservation at the sushi bar, and found ourselves planted right in the middle of the bar, directly in front of Nakazawa-San. And oh yeah... On our left was Eric Ripert, chef of 3 Michelin starred restaurant Le Bernadin. That should tell you everything you need to know about this place. The sushi here is perfect. There is no other way to put it. Each piece is perfectly tender and perfectly balanced. There are no more than 2 ingredients on any single piece aside from the fish and rice. There were pieces accompanied by corse sea salt, fresh peppercorns, yuzu juice, chilis, yuzu zest, soy sauce, eel sauce, fresh ground wasabi, and some with Japanese mustard. Normally, I am not a fan of ikura, but it was perfect here. So clean tasting with just a subtle oceanic taste. The California giant clam was glazed with soy sauce and lightly torched to give it a hint of smoke and to caramelize the soy sauce. The octopus is thinly sliced and then softened with a meat tenderizer and steamed. The shrimp is quickly boiled, head and shell intact, and quickly liberated from its shell and head in exchange for rice. His tomago made famous from "Jiro Dreams of Sushi" was dense yet light and nearly brought me to tears. The squid was tender and fatty. All three tunas (regular, medium fatty, and full fatty) were all excellent, but my favorite being the medium fatty tuna. The uni was, as expected, melt in your mouth delicious. The meal ends with a refreshing yuzu sorbet. We did the $40 sake pairing as well, which was really nice, but certainly not a ton of alcohol. We actually were given a 5 glass not included with our tasting on the house after making conversation with the staff about a brown sake someone else had ordered. Nakazawa-San himself is fantastic. He is very upbeat and happy, and makes it a point to interact with the whole bar. When Eric Ripert asked him if he would be serving any California rolls, he told him to go over to Sushi Samba. At the end of the night we were getting the obligatory photo with Eric Ripert (after Nakazawa), Nakazawa-San photo bombed our picture. Everything about this place was just a top class experience. The staff is friendly. The sushi is literally perfect. Nakazawa-San makes the experience light hearted and fun. I cannot recommend this place any more highly.
(5)Brianna S.
Wow! This restaurant has been popping up my yelp feed for months and I accidentally had a dinner planned there and I was pleasantly surprised considering I rarely go out to dinner in the west village. If you're looking for great service and excellent quality fish you've found the right place to go to. Sit at the bar or get a table either way there will be a little wait. I loved the toro and the white king salmon - amazing!
(5)Carolina V.
Epic meal. Seriously epic. One for the books. It took me a long time to get reservations but it was totally worth the wait. We sat at the bar, and although it was Sunday he wasn't there, the other chefs interacted with us and were super fun. The sushi melts in your mouth - I will never be able to order takeout from my local sushi joint again. The service is impeccable. The sushi was so fresh - the live prawns are killed in front of you. Just like so crazy and awesome. It's pricey - but it's definitely worth it. And if you haven't - watched Jiro Dreams of Sushi do watch it before because it will make the whole experience that much more fun.
(4)Chandini S.
What do you do when you go for something you were planning on for a long time and it disappoints you? You help people on yelp! Save your money and your taste buds from getting angry at you! The sushi offered at this place can really shock you! Sushi according to me should be anything but never like what I had here. Everytime I ate a serving I hoped it would melt or taste good but it only disappointed. Maybe I was expecting Jiro's once upon a time apprentice to take us to ginza station via his restaurant's sushi but the sushi took me to only one place called disappointment. The most expensive saki & wine pairing was nothing that really complemented the sushi. Additionally nothing that made us feel like it was even worth it. The ambience was good and the waiting staff were very good. So only thing missing was good sushi. I highly recommend Sushi Seki, an ues restaurant for a good omakase experience!
(2)Thomas A.
One of the best sushi restaurants in the city and one of the best experiences as well. Getting a reservation at the sushi bar is a pain since it opens up at midnight for 30days reservations, and they fill up within 10 minutes. I had dinner with a friend on Saturday night at 5pm. Honestly, I'm fine with that time since its the 1st dinner time of the evening for Chef Nakazawa. We were luckily the 3rd group to be seated, so I had the privilege to sit right in front of Chef Nakazawa. He is very friendly asking us the reason of attending the restaurant. Obviously, i told him it's because my friend and my brother in law recommended Jiro Dreams of Sushi which he is a part of. My friend and I partook on the Omakase with the sake pairing. It was so worth it. I love to try new sakes and they all paired with the fishes perfectly. I loved every piece of fish that Chef Nakazawa and staff prepared. Normally you see a pulsating scallop, but on our day they weren't moving so Chef jokingly called them "lazy scallops". The live shrimp sushi were still pulsating though. The staff provided multiple pieces that I do not remember off the top of my head. I just remember we had 2 sushi pieces, 3 tuna (medium, medium-fatty, fatty), uni, etc.... and finally the tamago (egg). The atmosphere here is great. The staff are friendly and accommodating. They are very knowledgeable as well. I definitely will come back (but it's a must to sit at the bar and not at a separate table). After the Omakase is done, you can order additional pieces if the meal didn't satisfy your stomach. FTW
(5)Osman J.
One of the biggest disappointments in my dining memory. Please...don't waste your time, money nor stomach space for this kind of sushi. Jiro's student? Bloomberg tv? The most difficult place to book a table in NYC? It was a joke, a disaster, a tragedy. I sat at a table wanting to enjoy this 22 course omakase, and all but 3 pieces - scallop, boiled shrimp and uni - were really subpar, which you can get basically just at any other sushi place. And those 3 pieces were nothing spectacular either, they were just not as bad. Portion was a bit small, the fishes were not particularly flavorful or seasoned or sauced well. Go to azubu, go to yasuda, go to 15 east, go to ushiwaka maru, just don't come to nakazawa!!!!!! I want to save the fellow yelpers, sushi lovers, those of us spending couple hundred dollars per head hoping to get what you paid for, what you were looking for, that great sushi, and nakazawa? Crap. The best thing of the night was their green tea and ginger, the tea was hot and the ginger was home made.
(2)Lee C.
I've been to Sushi Nakazawa three times in the last 6 months, once at the bar. This review may sound more negative than I intend. I'd give it 4.5 stars if that was an option. The majority of people who go there will love it, I'm guessing. First, I love the decor. It's not traditional, but a modern black/white theme, including the servers/hosts and plateware. Second, the price. It's $120 in the dinning room for 19 pieces of seafood and 1 piece of dessert. That's actually not THAT expensive compared to other high end sushi restaurants. And lastly, the food. It's a high end sushi place, so no soy sauce nor wasabi on the side. I actually asked for salt and they said they don't have any. Also, in Japan it's custom to eat sushi with your hands, so they give you a moist finger towel, in addition to your napkin. Of the 19 pieces, I'd say 3 or 4 were excellent, things that were much better than other sushi places or simply unique. 13-14 were good, and a couple were just average. That doesn't sound like a high percentage, but i'm comparing it to other high end sushi places. It's really difficult for any restaurant's tasting menu to have even 50% knockouts. So 20-25% is pretty good. If were to go again, I would prefer to just have 19 pieces of the 3-4 excellent ones, instead of a sampling. I feel that way about every tasting menu place I go to.... If I were to go again, I would tell them I'm allergic to shrimp and fish roe. I've never had shrimp sushi that I thought was great, and I simply don't like fish roe. Also, you can order extra pieces after, and pay per piece. Overall, excellent. Modern decor. Reasonable price compared to competitors, and excellent sushi.
(5)Darren K.
Alright. Super important tip #1. If you want to come here for the sushi, forget the table, sit at the bar. Being a peasant from L.A., I unfortunately could only get reservations at a table. It's not the same. Sure it's omakase style. Sure the sushi looks and tastes just the same. But sitting at a table, you can see all the smug faces of the happy people sitting at the bar interacting with the sushi chefs just taunting you with their sheer ecstasy and jolly good times. Annoying! That said, had some great traditional yet elevated sushi here. Ok, here's super duper important tip #2. The omakase is a twenty piece course. However, the good stuff doesn't come out until after the first twenty pieces. So don't make the same mistake I made by eating a loaf of french toast earlier in the day. Come with an empty stomach, plow through the standard twenty pieces salmon, tuna, scallop, prawns, mackerel, etc, etc, and wait for the good stuff. Your wallet might hate you, but you'll thank me later.
(5)D Y.
Worth the price, hype, and wait! Amazing sushi, probably the best in NYC. The only way to do this right is to get the omakase! The preparation and the flavoring truly enhance the quality of the fish. Dine in front of Chef Nakazawa, and you can witness first hand the type of attention and work that goes into delivering a quality meal. I can appreciate the gusto and smile that he has in watching his diners consume his art. Everyone is very attentive, for better or worst. Love the food!
(5)Sung Hee P.
It was kind of sad because my husband and I were looking forward to this experience immensely as we are great fans of Jiro and his sushi. As the chef is his apprentice, we expected a somewhat similar experience; however the food was underwhelming. For us, as with any other dish in whichever cuisine, sushi is good when the ingredients are fresh. Most of the sushi had either a very fishy smell, or it was soaked in sauce or lemon and sea salt (so by the end of the experience you were consuming a lot of water). The rice was also falling apart in some of the sushi and stuck to the plate which we feel like is not acceptable especially at such a highly rated place! We're disappointed but maybe we're wondering with all the great reviews and pics that look pretty legit if that particular night was a bad night for the kitchen. But then again that says all the more about the restaurant's consistent quality. For the pros, the sake pairing was quite good, and we enjoyed that, but if you're looking for a good piece of sushi I recommend looking for it somewhere else; you will probably get more for your buck.
(3)Alyssa Y.
Womp womppp. Not going to write a novel here to defend myself, but boy was I disappointed. I should've guessed when I walked into the restaurant and saw no other Japanese customers that this was not the place for me. Gorgeous decor, beautiful presentation, and friendly service. But when it comes down to it, the sushi rice was inconsistent and the the main star of the evening, the fish was WAY over-seasoned with ponzu, pepper, shiso, and all these other tricks. If you want interestingly flavored sushi like that, Gari is still better. And if you want traditional nigiri like you had envisioned in Jiro Dreams of Sushi, then this is also not the place for you. Go to Kuruma Zushi instead!
(2)Gnod L.
Back story: I actually came here during the first or second month after its opening when it wasn't insanely hard to get a reservation. Since then I've explored some of the other sushi omakese restaurants available such as Kura, Ichimura, 15 East, Tonoshi, and some others. This place was by FAR the most memorable in terms of service, food, and overall expectations. This restaurant has really set the bar high for me personally and everything else I've had afterwards falls short. Decor: I love it. It's clean, simple, minimal, and not distracting. You HAVE to sit at the bar. I've seen and read some reviewers saying that you should sit in the middle of the bar. NO. If you can sit right at the corner you'll see Nakazawa prepare everything up close and it's not something you want to miss. Food: I don't think I need to go into this piece by piece but it's the best I had in NYC. End of story. Service: Excellent but it's expected. Did not fall short. Overall: I think my review is shorter than most because well, what else do you need to say for a restaurant that exceeds all expectations? It's the best.
(5)Tee D.
I wanted to dock it a star for price but it's really not thaaat bad. I mean, it is. But the bill was way worse because we drank a lot. This place was sooooo good!!! and so fun sitting at the bar. Feel like we're paying for a dining experience overall, not just top notch sushi. But it's yummy!! Wouldn't go back though because our bill was inching toward $600 soo yaaaaah, not going to do that again.
(5)Den T.
It's hard to say you can find value at $120 a pop, but Nakazawa, from start to finish, is one of the few dining experience where I can say that every penny was worth it. It's 20 pieces of the most beautiful and tastiest sushi I've ever had. Each piece was beautiful and had wonderful flavors. My favorite was when I got to choose a hand roll of a selection of one of my favorite pieces. We all went for the hotate (scallops), and it was even better than the nigiri piece. Also, the sake I had there was great, maybe too good as I got a little buzzed. On top of it all, the yuza sorbet was the perfect ending to the night. Service was exquisite as one would expect. In any case, reservations might be tough but I was able to get a one last minute because I went after 9 on a Monday. I highly recommend this place, it is a great experience.
(5)Constantine H.
Went again last night and sat at the bar. Perfection.
(5)Kim M.
The best sushi I've ever had in my life -- and possibly the best meal of my life as well. Everything about the experience is perfection. The service is excellent, the premium sake pairing was interesting and delicious, and the sushi chefs were charming and talented. (We sat at the bar, where we could watch all the action.) And most importantly: the sushi was outrageously good. Can't recommend highly enough!
(5)Lucy M.
Still drooling about this place... My amazing boyfriend took me to dine at Sushi Nakazawa on Valentine's Day, and I have been thinking nonstop about the 20-piece omakase ever since. We weren't lucky enough to get the sushi bar experience, but the dining room was just as spectacular, especially if you're looking for something more intimate. Surprisingly, they kept about 30% of the dining room empty, perhaps to create a more zen ambiance (hey, it worked!) My FAVORITE to die for piece was the Hokkaido uni. The flavor was something I've never experienced from either east or west coast caught sea urchins (my boyfriend says I had a look of pure unbridled ecstasy on my face). So good I ordered two more afterwards. In short, the two hour omakase accompanied by a glass of very smooth sake from Hiroshima filled both our stomach and hearts with unequivocal content. Sushi Nakazawa is truly a culinary masterpiece that puts any other 4-star sushi joints to shame. This may just have to be a seasonal dining spot...
(5)Carson W.
Two words for this place - Simply AMAZING! I really hate to label myself as a sushi snob because I don't mind eating cheap sushi as well. I can't afford to eat Yasuda, Sushi of Gari and now Nakazawa on the regular as my pay grade doesn't allow me to do so so believe me this was a total indulge and delight for that matter. But I will say that sushi here is really the best I've ever had. My wife made reservations to this place thanks to Amex Platnium for my birthday. We were seated at the sushi bar and were excited to witness the culinary masterpiece while devouring our food. Part of the excitement at eating top sushi establishments is to sit at the sushi bar and thankfully we were able to. We were offered the wine list and was recommended to try the sake pairing with our dinner. You can choose either the $40 sake pairing or the $80 premium sake pairing. The dinner is only omakase that comes as a 20 piece set. I will say that each single piece that came out was divine and wonderful. Not sure how this place hid underneath my radar for this long. I hope to come back to this place again sometime in the future. Truly a magical place and kudos to the sushi chefs.
(5)Christine A.
To be fair, this was my first higher-end sushi restaurant. I guess I never realized that the "normal" sushi I have been eating that I loved and ordered so much was nothing compared to this kind of experience. We sat at the sushi bar and got the sake pairing. Each piece was carefully hand crafted and explained by the sushi chef. The flavors were mouth-watering and kept me wanting more. I can't even put into words how much the uni changed my life. I had to order another uni piece after the omakase was over, just to make sure. Yes, it ruined "normal" sushi for me forever. I'm not sure if I mind. I'd forgo "normal" sushi for a couple months, just to save up sushi-money to have excellent meals like this again.
(5)Jessica K.
A truly exceptional dining experience. I was taken here for my birthday on Wednesday, we had reserved a table (rather than the sushi bar) and arrived about 15 minutes late. Expecting to be met with some attitude, I was surprised (and THANKFUL) that the hostess and staff were warm and inviting and had left our table open for us. I've found in restaurants of the similar caliber that this is not always the case for late arrivals, and I appreciated their professionalism immensely. We were seated at the back of the restaurant (if it loses any points, it's because it was LOUD!). Every few minutes, we were attentively waited on - not overbearing by any means. From sommelier, to waiter, to manager - each of the staff members were knowledgeable, respectful, and kind. The omakase tasting menu was fantastic, expertly crafted and absolutely delicious. We opted for a sake flight to accompany our tasting meal, and the sakes were all perfectly described and paired with the fish we were currently tasting. Chef Nakazawa was indeed at the restaurant, and politely greeted us and said goodbyes upon entry and exit. What's more, they knew it was my birthday and provided us with some Delicious lychee sorbet (highly recommended) at the end of the meal. Truly a night to remember! Though the price tag was a bit steep (be forewarned), the experience was simply and completely worth it.
(5)Octavia S.
Put simply, the most overpriced, overhyped, and disappointing sushi restaurant I have ever been to (and I have been to many - I love sushi and sashimi). This place is a piece of work. I honestly have no idea how this place gets such strong reviews. Some of my observations echo what others have noted: 1. Outrageously expensive. The cheapest bottle of wine on the wine list is $70 for a Riesling (!). They'd probably counter that they have half bottles that are cheaper but when you do the math they are even more expensive than just buying the whole damn bottle. A younger couple next to us saw the wine list -- they clearly wanted to order something -- and were visibly horrified, and wound up just ordering green tea. Bill for two us? Nearly $500! 2. Little flavor. They start whipping up plates of 20 nigiri that were virtually identical in flavor, appearance and texture. My companion and I frequently commented that some of the pieces had no flavor whatsoever. Many pieces tasted like smoked salmon. Half the pieces were from fish from the northeast USA/Canada. Not a big deal, but why the markup if many of their pieces are from the Boston area? 3. Robotic service. We actually started to refer to our waitress as "Bishop," that android from the Aliens movie. She seemed to be a carbon-based life form, but given her utter lack of personality and machine-like descriptions of our sushi before zipping off, I can't be sure. They are all going back to a shoebox-sized apartment after work, like the rest of us, so can we stop with the inane pretentiousness? 4. Finally, the restroom. Folks, when you pay about $250 per head at a restaurant, can the bathroom be serviced once a day, at least? Why is there paper overflowing the trash can? Why is there gross residue all over the place? For God's sake, I've seen cleaner bathrooms at fast food restaurants. I suspect most people that go here are on expense accounts. Even then, I wouldn't go. Please, avoid this pretentious money pit, and let Nakazawa reunite with Jiro and call their establishment "Sushi Wallet Destroyer."
(1)Angeline C.
Many weeks and a few canceled reservations later, I finally had the chance to come to Sushi Nakazawa and sit at the sushi bar! I had several issues trying to get a reservation since I kept missing it at midnight =( My fingers were just not fast enough. It must have been my lucky day because I finally got a 715pm reservation with Nakazawa there himself! I got there early to request a seat in front of Nakazawa. We were seated in seats 5 and 6. Nakazawa was in the middle and throughout the night, I was able to watch him prepare my food. He made a few jokes throughout the night and I found him to be very nice. He was talking to one of the younger chefs next to him and asking him about his life and I thought that was very cool since he was trying to make an effort to get to know the people he was working with. I found the seats at the bar to be comfortable AFTER you were seated. They are hard to get into though. I also felt the restaurant decor gave off a cold vibe. Besides Nakazawa himself and the other chefs, I found the people working there to be very stiff and unapproachable. I felt a little unwelcomed and I'm glad we sat at the bar and faced the friendly chefs instead of facing/seeing the unfriendly staff. The omakase started off with a wet cloth. We were also given a little cloth to wipe our fingers with throughout the night. The proper way to eat sushi is with your fingers so I thought that was pretty neat that they did that! You can bet that I ate with my fingers since I hate using chopsticks. Salted Alaskan salmon piece (forgot the proper name, but it's the first piece they give you) - this piece was amazing. The salt on top complimented it so well and I wanted more! The lean, med fatty, and fatty tuna pieces were melt in your mouth delicious. I've always loved fatty tuna, but even the lean piece was melt in your mouth delicious! I ordered extra pieces of this at the end. The amberjack was another favorite, although it tasted kinda fishy. It was so buttery and also melt in your mouth. One of the highlights of the night was when Nakazawa took out the live prawn. The poor prawns were still alive when he took them out and I felt so bad for them! He was making some jokes while he was prepping them and that was pretty cool. The prawn was amazing and we got extra pieces of this in the end too. The tuna handroll was amazing too and we got an extra one of these at the end too. Be warned though, this is $18 for one roll. The japanese mustard they used complimented it so well and it was one of the best pieces of the night. I love scallops and I was a little disappointed in the dancing scallops. They could have been sweeter. It was a tad tasteless. =( The sea eel was good and I could easily eat this over a bowl of rice if given the choice. I am not an uni person, but this uni was good. It was very buttery and had a lot of flavor to it. We didn't get to pick our own uni though. I also love salmon roe and that piece was good too. I didn't really care for the clam or the rest of the other pieces since they weren't too memorable. The tamago they serve at the end was amazing. It tasted a little like the Chinese egg tart. I am normally not a tamago person, but this tamago was different and everyone should try this. I am normally not a wasabai person, but watching one of the younger chefs grind fresh wasabi was cool since I've never seen it done before. The wasabi wasn't bad at all and I actually liked it! The yuzu sorbet was delicious although I didn't really care for the frozen raspberry/boysenberry. I love green tea and it was amazing and full of that bitter green tea taste I love. I wish I finished it, but I didn't have time =( After the 21 pieces were done, we were asked if we wanted extra pieces. We ordered extra pieces since we were not full. This was maybe approximately 9pm and I felt like I was being rushed. These extra pieces was easily another $100 to the restaurant and I didn't appreciate being rushed. I couldn't enjoy the pieces like I wanted to and I don't think they should ask if you want extra pieces if they aren't going to let you enjoy your meal. They didn't say anything to hurry me or anything, but it was just something I felt (along with the cold vibe). The next reservation was 930pm and I understand they have to clear and clean the sushi bar, but i would rather them make the meal a little faster so we would have time to enjoy the extra pieces or not offer the extra pieces option at all. I had a great time and it was everything I imagined it to be. I made sure to watch the documentary before I came. One thing that I thought was cool was that Nakazawa saw I was left handed and placed the sushi so it would be easier for me to grab. I thought I was going to give this place 5 stars, but it just didn't wow me enough. Maybe I was expecting too much. Either way, if you can get sushi bar reservations, you should come and give it a shot!
(4)Isabel C.
Omakase at the bar! Love how personable and flexible Chef Nakazawa is. He is a jolly man with an awesome attitude (hard to imagine him putting up with his former boss for so many years). He picked up on the fact that I was left handed and served accordingly. Also love being able to watch the other chefs work at the bar as well. They were also interesting and the chef highlighted them in conversation. At 5pm when the restaurant just opened and I was surprised to find it empty at that time for Valentine's weekend. The atmosphere was quiet I think because everyone was so intrigued but loosened up towards the end of the meal. The service is a little uncomfortable especially the heavy high chairs. All twenty pieces of sushi were perfect, from the nori to the rice to the sauce to the fish itself. My favorite was the presentation of the toro... and the dungeness crab... Also love the yuzu sauce that he used in several pieces. It gives the fish the fresh, sweet kick. The housemade ginger was delicious! Compared to other places, this place is heaven in terms of classic modern sushi. I know there are other omakase in the city that feature different styles but to achieve the most simple and beautiful sushi, Nakazawa is absolutely at the top in New York City. Thank you for the meal, will be dreaming about it for days!
(5)Matthew V.
After reading some other reviews, I was uncertain if Sushi Nakazawa was going to meet expectations. Bottom line up front: The meal was absolutely outstanding. We had the omakase at the bar, with the "traditional" sake pairing. You should do the same (should you be able to get a reservation). Stipulation on a Saturday is that principal Chef Daisuke Nakazawa isn't behind the bar, but to be honest the #2 and his team were outstanding. Everything was prepared perfectly, and was well explained. The sake was well paired. Bar chairs were comfortable, and my wife got a kick out of the push-up / pull-out ride when she needed to get up. Minor dings (very minor) as follows: 1) They book the seatings very closely (5 PM, 7:15 PM, and 9 PM). You need to get there at least 20 minutes early if you want to sit center on the bar (only 4 of the ten seats are in optimal viewing position), and there's no where to queue. You just kind of gaggle behind the bar, politely grilling the stragglers from the previous seating. A couch somewhere would go a long way. 2) One restroom, many people. The upside is that, if you're friendly, your able to socialize with others lucky enough to be in the same position you are. Actual bottom line... We will be going back. It was worth every cent of the ~$500.
(5)Jackie M.
I made reservation about 3 weeks ahead and scored a table in the dining room area. Only even number reservation is allowed in the bar counter ($150). For $120 with 20 nigiri and dessert is a bargain, especially omakase (hopefully) prepared by Chef Nakazawa (apprentice of the famous Jiro) By the way, he is only there Mon to Fri. The server suggested that we use our hand to eat. It's also suggested to eat from the right to the left. The right being the most bland vs the left has more seasoned and flavorful. Each plate is presented with 2 to 3 pieces at a time. The portion of the rice and fish was well-balanced. Fish was fresh, but i wouldn't say it was darn amazing. Maybe i was expecting more? Overall, i thought nigiri was fresh and good, but not mouthwatering awesomeness. I enjoyed the nigiri that was served on the left side, which was more seasoned. Few of the favorite - uni, seared hamachi, and tamago. Overall, it was a great experience and service was great. The waiter explained each nigiri. However, i wish they would include a menu. I might have a better time if I had sat in the bar counter. I've had some amazing nigiri in Tsujiku fish market that left me wanting more. Til this day, i still daydream about how great it was. Sadly, i did not have this mouthwatering craving for more from nakazawa's nigiri.
(4)Alexandra W.
Amazing. Worth every dollar. We sat at the sushi bar. And I don't think I would go if not at sushi bar because the best part is watching Chef Nakazawa prepare each piece of sushi for you (together with his team) and place it in front of you. He took the time to explain each piece and is super personable and funny. He did not hesitate to answer questions from his customers, and when asked told us his fav American food is cheeseburgers! The food was amazing and the service flawless. Definitely do sake pairing. It was a lot of quality sake at a great price and really augmented the experience of the meal. Our waitress (blonde) took time to explain each sake pairing and the how the flavors of the sake paired with type of nigiri served. Would definitely go back. FYI made res at 12am on dot 30 days prior and somehow scored 7:15 time!
(5)Kitty W.
The fish is incredibly fresh, and the omakase is greatly executed, but it's definitely not the best I've ever had. For this price point, I would pick visiting Ichimura at Brushstroke again over Sushi Nakazawa anyday. But, ok, if you're a sushi/omakase snob like I am, then yes, you should try Sushi Nakazawa at least one time, and ONLY at the bar. This sounds hella harsh, but all the people that have dined in the dining room, and not the sushi bar itself should not even begin their story about visiting Sushi Nakazawa. You guys are visiting this place because of Nakazawa, so to truly enjoy the experience, you better at least have the man touch your nigiri. Chef Nakazawa does *NOT*, I repeat, does *NOT* make food for the people in the dining room. He himself even verified that by telling our group that he makes 600 pieces of sushi per day (That is 200 pieces per seating, and 3 seatings per night. And yes, he doesn't cut the fish himself, he just assembles it.). ... And any omakase should honestly be eaten in front of the chef. But ok, maybe that's just the snob in me. Ok, back to the place itself, and why I was debating between 3 or 4 stars. The atmosphere is horrible. As people might see from previous reviews, there is no ambiance, and the servers look dead serious. According to my sis, they look like people from Men in Black, but definitely not as cool as those from Men in Black. I'm sure the staff here is trained for fine dining, but having people hover around me, and shooting daggers into my food isn't the way to go; especially for a Japanese restaurant, when the Japanese are known for being respectful, yet also friendly and welcoming at the same time. It honestly ruined my mood upon entry when I saw how stern and wooden everyone looked - especially the taller gentleman behind the sushi counter passing on orders, and the mean looking asian woman with long sleek black hair and blunt bangs - these two really need to at least.. smirk. The service definitely was "good", but not something I liked. It was just top notch service I did not enjoy. If not for Nakazawa's fun personality, my 2 hour omakase dinner would've been a living hell. I was wow-ed by some parts of the omakase (especially the geoduck!), but was disappointed when Chef Nakazawa handed me a below average looking piece of Uni Nigiri. The presentation was not passable by any means, but I did not complain. In addition, my sister excused herself to use the restroom, and arrived back to her seat with her tuna handroll sitting on her plate. Any real sushi chef would know that a hand roll should be served hand-to-hand to ensure it's freshness by having it consumed asap, but Nakazawa chose to leave it sitting on her plate. I know it's a timed omakase, but I think he could've still waited for her to arrive back to her seat to then make the hand roll. All in all, she had a soggy hand roll that she did not enjoy. NOTE: If you are a Platinum/Black Amex card holder, use Amex Concierge to help you reserve a seating at the bar so you don't have to fight with the mass at midnight to try to reserve a seat. That saved us trouble. So.. Would I come back? Definitely not. It definitely impressed me at some points, but for a place that had me waiting for a month for my reservation, it also failed to impress. It was worth the experience though.
(3)Stephanie M.
What a memorable tasty omakase sushi dinner! We arrived a bit before our reservation time and they gladly seated us. The omakase was brought out in mostly pairs of two. Each individual piece had its own unique and delicious flavour unlike the sushi we eat anywhere else that all just tastes the same. We really savored the unique and different tastes! Our favourites or stand out pieces were the cuttlefish, shrimp (very sweet), Uni, fatty tuna (melts in your mouth), crab and the famous egg. I thought we wouldn't be full but we were. To end the night we had a refreshing and delicious lychee gelato that we've never had anything like before! Not even Italy. Pricing is $120 per person. Additional a la carte pieces were a bit pricy. Restaurant can get loud if a loud party is also seated in the small dining room.
(5)Allen D.
Great selection and staff was the best. Sushi served in perfect temp and fresh. Paring with sake was perfect. Great info from wait staff.
(5)Cissy Z.
I cannot say anything about Nakazawa that hasn't already been said, except affirm that it was one of the best sushi dinners both my partner and I have ever tasted. Yes, it is expensive, but it is also a once in a lifetime experience. Sushi Nakazawa is about as close as you can get to the freshness of the Tsukiji fish market without flying to Tokyo. Some Tips and Tricks: - Reservations are a MUST. Instead of trying (and failing) to make the reservation at midnight 30 days prior, I had more luck booking after the fact with this neat site that lets you know when a table opens up: alerts.opentable.com - Pass on the table service, and only dine if you can get a reservation at the bar. Chef Nakazawa only serves the sushi bar, and if you're paying that much money, why not go for the complete experience? - Unlike traditional omakase dinners, only sushi is served. - $300 per person buys you 20 pieces of sushi and ice cream for dessert. The sake offerings are quite robust with two levels of pairings (comes out to be about 6 glasses of alcohol). - Where you are seated at the bar is on a first come first serve basis. If you go early, you can ask the hostess to place you in the best spot-- right in front of where Chef Nakazawa does most of his sushi making magic. Make note, you will be crammed in a narrow entrance way in front of the door as you wait for your seating. - For the time agnostic: the earliest seating (5:45pm) is the best as you can pick the uni that Chef Nakazawa will then slice open and serve you. The latest seating (9:30pm) is the worst as the Chef will be winding down and not ask if you want additional pieces. Enjoy!
(5)Bailey Z.
Sushi Nakazawa is for anyone who has been obsessed with sushi since watching the documentary "Jiro Dreams of Sushi," but can't afford airfare to Japan and fork over an additional $500 for a seat at Sukiyabashi Jiro, the three-star Michelin restaurant of the film's fame. While reservations are booked a month in advance, the goal to eat at this small restaurant in the West Village is still quite realistic. The one-time apprentice of Mr. Ono is now the head honcho of a 20 piece omakase that will tickle your taste buds, if just for a few seconds, and leave you wanting more. While each individual piece of sushi tasted unique, some stood out more than others. The smoked salmon piece to start the meal was wonderful and was reminiscent of a piece of smoked Gouda. The sweet scallop was by far the most unique pieces of scallop I've ever had. The uni was magnificent and transported you to the ocean. The entire meal was capped by his famous tamago, more sweet and custard-like than the omelet types that we are all accustomed to. I could go on and on about each piece, but I won't. I was impressed by the amount of restraint that went into each bite. There was the perfect amount of yuzu, or ginger, or Japanese mustard. The sea salt had the perfect amount of granules, as to not overwhelm the taste buds. You could tell each slice of fish is handled with care and molded on top of each morsel of rice. Although we were seated in the dining room, the experience was a memorable one, which was highlighted by the food. The service was excellent. The decor was minimalist, as to not distract your other senses. The price, of course, is hefty, but just think of it as a steep discount for not having to travel all the way to Tokyo.
(5)Jeanette L.
wow. amazing dining experience. everything was 5*. first and foremost, the sushi was DELICIOUS. it was my first omakase experience and i'm SO glad it was at sushi nakazawa. the variety and the flavors and the freshness of the fish...so so so so good. even loved that we got to try a toro handroll as our second to last course. and the egg as the finisher...amazing. AND THE DESSERT. the creamiest BEST asian ice cream i've ever had - lychee flavored. the entire experience was worth the $150/person omakase price at the bar. the service is impeccable. the sushi chefs are friendly. my boyfriend did the sake pairing and really liked it. i got the Hitachino Nest Real Ginger Brew...yum. AND OH YA, their house made ginger is THE BEST i've ever had. SOOO good. definitely recommend. it'll be a pricey night but WORTH EVERY penny. can't wait for an special occasion so i can return. :)
(5)Cutie Patroller ..
Sushi Nakazawa Patrolling *\(^_^)/* I finally made it to Sushi Nakazawa!! This patrolling was definitely the most exciting patrolling ever. Especially since it's still hard to get a reservation at Sushi Nakazawa. Actually, it's the most exciting patrolling ever since I started my Cutie Patroller blog!!!
(5)Michael T.
There was a lot of hype surrounding Sushi Nakazawa with their head chef being the apprentice of legendary Jiro Yoshino of "Jiro Dreams of Sushi" fame. My friends and I would get super excited just talking about it. Back in the summer of 2014, I had the luxury of coming here twice for dinner within a two month span. Both times reservations had to be made 30 days in advance. I can attest to both experiences being nearly identical. This restaurant only offers a chef's tasting menu or omakase, which costs $120/person for table sitting. You can order sake or additional pieces after the omakase is complete which will raise the price. The waiters and additional staff go through the process of explaining every dish that is served. We had about 20 pieces of sushi in total. The nigiri served in the beginning and middle were average at best. The plates that stood out were the toro, uni, and eel with the latter two being the best I've ever had. Their magnum opus, tamago, was good as well. Considering the hype of Sushi Nakazawa, I feel that the omakase had to be more than 3 - 4 pieces of stellar food. There are high expectations of this restaurant especially as it is being seen as the American successor to the three Michelin star restaurant Sukiyabashi Jiro. But it seems the genius stayed in Tokyo. I would give Sushi Nakazawa 5 stars if they increased the quality of the beginning dishes. It feels like the chef was simply filling the omakase with their B and C players for the sake of. I would have enjoyed the meal more if they just had their A dishes for the price of $60/person. Like a great book or song, you want the beginning, middle and end to stand on their own. And even better if they can accomplish that while complementing each other. Unfortunately, the omakase here is very bottom heavy, not enough consideration for the whole experience.
(3)Anna G.
It's all about the fatty tuna!!! I went here on a Thursday night and sat at the sushi bar for omakase. I was already geeking out a bit after watching Jiro Dreams of Sushi a few times but this place is far from gimmicky. Chef Nakazawa is truly an artist. I felt like I had paid for a show and a meal - often forgetting to eat the pieces on my plate as I was mesmerized by the work behind the bar. This is bar far the best sushi I have ever had and well worth the price tag. My only dislike was the uni but not because of how it was prepared, just my general disdain for uni. We ordered another fatty tuna at the end of the meal even though I was stuffed to the brim. He did allow me to request less rice around piece number 10 as I was getting full. First class service and a meal that will change your life!
(5)Sandy S.
UPDATE: I went back with a friend and we sat at the bar. We were late too, but Chef Nakazawa was very accommodating and somehow we managed to catch up with everyone else's service at the bar. He was very funny and entertaining. The sushi was great and I enjoyed the experience. Definitely sit at the bar if you can!
(5)Mark L.
Absolutely fantastic. My wife and I had the best seats in the house...front and center of Nakazawa himself. The sushi was perfect, and the sake pairing was delicious. The staff were super friendly. It's definitely a tough reservation, but well worth the wait and price.
(5)Jess C.
After an unsuccessful attempt to make a reservation at Sukiyabashi Jiro Honten in Ginza (thanks, President Obama, for bringing more publicity to the already-famed restaurant), I decided to deal with my disappointment by finally writing this review haha. The Bottom Line: This won't be the best sushi you've ever had. Your life won't be changed forever. BUT! Come as aficionados of the 2011 documentary, Jiro Dreams of Sushi. Witness firsthand the stark contrast between apprentice Daisuke Nakazawa's cheerful temperament and mentor Jiro Ono's stern demeanor (seen in the film). Marvel at the technique of the chefs. Try Nakazawa's tamago. You probably won't leave full, but you will leave happy. Tips: - Sit at the bar! Admit it, you're coming here to see Nakazawa (he's part of the experience) so sit at the bar, not the dining room, duh. - The website can be a bit confusing so definitely take a look a few days beforehand. Reservations for each day open up a month in advance exactly at 12:01AM (e.g. book at midnight on May 5th for June 5th). There are 5:30PM, 7:15PM, and 9:30PM seatings. You'll need quick fingers though, it gets full very quickly. They only accept parties of two. - You can also call them, M-Sa 12PM-4:30PM - $150 for 20 piece omakase + dessert ($120 in the dining room) and extra if you order pieces a la carte (not offered in the last seating I think). They also have a $40 sake pairing. - They will ask if you have any dietary restrictions and they will accommodate you! - There is no "dipping of sushi in soy sauce & wasabi" here, kids. So don't come expecting to show off your wasabi-eating skills. Here, they use ingredients such as sea salt, vinegar, and yuzu to draw out and/or compliment the flavor of the fish. Our menu: Alaskan salmon Smoked salmon from Hokkaido Dancing scallops Geoduck clam Rock bass with yuzu Red barricuda ?? (sorry, I couldn't read what I wrote here haha) Sardines Mackerel (aged 7 days) with mustard Octopus Shrimp from New Caledonia Yellowtail, aged 5 days Bonito from Kyushu Chu Toro with mustard Bluefin tuna Otoro ("Kobe beef of the sea") -- my fave! Uni Ikura (salmon roe) Hand roll with toro; Japanese mustard, Tokyo sea weed Tamago Yuzu Sorbet with pomegranate seeds Service: You will feel like royalty. It does feel a bit intimidating with the men in pressed, Italian suits standing en garde nearby, but it helps if you talk to them - they're very friendly. My only other sidenote is to Alex (owner Alessandro Borgognone): while I'm extremely flattered at how observant you are with your customers, you put me in a tough position, not letting me pay for his dinner, considering it was his birthday (& he had taken me out for my birthday too). Seeing how the lovely Julianne Moore (sitting next to us) was amused by my loud protests, I suppose this doesn't happen often. But, thank you. Chivalry exists!
(4)Kevin K.
There are few times in my eating life, that I have been so surprised that there are not enough words in the lexicon that I call my own. This was one of those times. When you sit through and eat piece by piece of delicious locally and internationally sourced product you wonder why this place has not received any Michelin stars. I think I know the answer to that question but let me take you through the delicious journey that lasted for 2+hours on a mild February evening. The dinner starts with salmon wild salmon and coho equally delicious then you take a journey through the mackerels. Spanish, Japanese, smoked. It is a delightful experience because it is exactly like the Jiro documentary. My favorites were the triggerfish with liver, and the amaebi with caviar, and finally the Ebi. The tamagoyaki was a little sweet imo. At 150 it is pricey but you pay for every delicious bite and savor them because you will be satiated. Spread the cost across 20+ dishes and it will definitely be more palatable. Cheers and happy eats. One thing that bothered me though was the condition of the restroom. It was kinda gross but it was the end of the night so if I were looking at more detail this would have definitely bothered me more but I was so happy about the food I didn't care.
(5)Cathy B.
I went to Sushi Nakazawa in April but have been putting off this review (bad Yelper! Just kidding) So let's get started... Most important questions: Did I sit at the bar? No. Was I sad I didn't sit at the bar? Yes. That being said, this is purely dining room experience review. My boyfriend and I went on a Saturday evening around 6pm. We entered and the host and few other members greeted us and took our coats. The dining room area is very nice but tad bit too dark for me even though there was small candles. It didn't have a warm and cozy feeling but very proper and cold. I feel like at the bar it would have been more casual and friendly since the chef and the workers are actually engaging. I felt like the waiters/waitresses were not too friendly - very stiff and always checking to see if we needed anything. Yes, it's great to be attentive but please don't overdo it. It ruins my meal. Also, they tried pulling away my boyfriend's plate before he was even finished. Unprofessional. We mentioned this to one of the waitresses and it was fixed immediately. Food- great pieces of sushi. My favorite though? The shrimp piece and actually the rice. The rice is so sweet and flavorful. I would get a job at Nakazawa just to learn how to make this delicious rice! Overall? I think it's worth checking it out. The food is good, I'm not sure if it's the best though and the service has kinks here and there but we didn't feel neglected (actually total opposite). The price for omakase is not very expensive either - $150 per person I believe? Check it out! Good luck with reservations - they take only 30 days out.
(4)Michael B.
My wife said, "this has ruined sushi for me forever" and can't wait to come back. Excellent omakase menu. I personally did not enjoy some of the options (one of the mackerel ones), but overall a good mix... and they ask you if there are certain types of sushi you don't like before creating your menu. Highly recommend sitting at the bar if you can as well as doing the sake pairing. We got five glasses when we went and it was more than enough. If you need reservations, they generally open up 30 days in advance on midnight on Opentable.
(5)Maneesh P.
Only one question needs to be asked after eating at a restaurant...would you go back? The answer here is No. Ate here last night..much anticipated like most other reviewers. The sushi is very good. That's it. Few pieces were to die for. It's just..very good sushi. It didn't compare to Yasuda, the only other 'high end' place Ive tried in NYC, where the only thing stopping me from ordering more sushi was the escalating bill. Each piece of sushi left me wanting more. I didn't share my thoughts with my dinner companion to let him decide for himself...and he was on the exact same page. So, no regrets going but I wouldn't consider going back. After eating here I understand better the 1-3 star reviews on yelp. The 5 star reviews stating 'best sushi in america' and 'worth flying to new york for' make no sense to me.
(3)Heather T.
Overrated. Finally, after 3 weeks of excitement over our dinner reservation, we came back home last night rather disappointed. I was disappointed to feel disappointed because I was really looking forward to "one of the best omakase in NY". The flavor and richness of each fish was overpowered by the "twists" of yuzu pepper, yuzu zest, shiso, and etc. When I was reading some of the reviews I didn't realize such thing would make a difference, but I definitely started to miss the traditional style of Sushi Yasuda's soon after our course started. We enjoyed it, but were not impressed.
(3)Ravisara L.
Overrated, expensive, and a waste of my time. I went on a weekday when Chef Nakazawa is supposed to be making sushi, however, he wasn't there. The restaurant should have notified the diners and give us the option to cancel. Its unfair to not tell us beforehand since the sole reason for booking seats at the sushi bar is to taste Chef Nakazawa's creations. From what I tasted, Sushi Nakazawa is no where near the standard I expected it to be. Most of the time I can't even taste the fish - the seasoning was definitely not delicate. It overpowered everything and the over vinegared rice did not help to make things any better. I don't understand the hype around this place, there's better sushi bar to spend $$$.
(1)Freeman F.
not impressed by the so called apprentice of the god of sushi. had the 20-piece omakase, nothing really stood out, every piece is just so mediocre. there are tons of much better Japanese restaurants out there in NYC. overall the experience is ok, not bad but not impressive either, would not come back again given the price range. also I think michelin is right on this one, there is a reason why it's not michelin starred.
(3)Jessie H.
Words cannot describe how good the omakase sushi is here. Perhaps moans could. But only maybe. To be honest, I can't remember a single name out of the 20 pieces of sushi we ate, save for the uni and salmon roe pieces. BUT REST ASSURED, each piece brought ineffable pleasure to my taste buds. And surprisingly enough, my favorite piece was not the sushi, but the tamago egg custard piece. So so good. This place is worth the money at least once in your lifetime. DO IT. 5 STARS YO.
(5)Brady A.
Took a friend there for his birthday last night, 3/1. We were aware ahead of time that the chef wouldn't be in on Sundays, and chose not to sit at the bar in order to save $30 on the omakase. So, judge the meal accordingly. The sushi itself is impeccable, but (again, likely because it was Sunday with minimal fish deliveries and no head chef) the quality was not NYTimes 4-star fish. Some of the fish was too cold (especially the salmon), the o-toro, already making me feel guilty about eating Bluefin was not nearly the level of fattiness you'd expect, the shrimp (poached, not raw as many of the lauded reviews mention Nakazawa kills in front of you when he's there) was nothing special, and the eel was overcooked. That said...the uni? Oh dear lord, the uni...the santa barbara uni was superlative - easily one of the best pieces of uni I have ever had. We were able to get a piece of the Hokkaido uni at the end of the meal, which was somewhat new to me - much more reddish in color, looser, much sweeter, with a tongue-coating bitter finish. Also well-above average was the bream, the hotate, and the tamago. So, I have a suspicion that this is a flat out 5 star joint when Nakazawa is in the house, and the sushi is one-day fresh. To get the best experience, then, probably go during the week. But, for a special occasion, if you want to actually GET a table, it's a good enough experience at a table on a weekend.
(4)Peter C.
What a meal. What a place. What a show. We lucked out on reservations for NYC's hottest sushi. We paired the meal with sake selections and let world class sushi experience wash over us. A few points: Our chef: was not the samurai overlord-like presence that I have come to expect of these places (see Sushi Gari, Nobu, et al.). Presenting himself with his staff in a friendly, welcoming fashion. In socks and sandals, he was funny and easy to talk to. The dining area: the simplistic, clean and the ordered feel of a Buddhist zen garden. All things in their place. Cool and fresh. The food: although some pieces were basic (sock-eye salmon is sock-eye salmon) the overall juxtaposition of warm vs cool, salt vs sweet, soft vs rough made the meal a spectacular experience to eat as well as behold. Just in case you were wondering what was on the menu: Channel salmon Sock eye salmon - Alaskan / smoked Scallop. -maile Giant clam - oregan Spotted knife chop fish -japan Cataras fish Sardine - hakido japan Hos mackerel 7 days aged mackerel Spotted prawn - live Amber Shrimp - gautamala Amber jack Bonito Blue fin tuna - boston Blue fin tune / soy marinated Blue fin tuna / fatty Uni / sea urchin Salmon row / Alaska Tuna hand roll Sea eel Egg custard
(5)Alyssa D.
Here are some photos that go along with my review from February. I forgot all of the names of the fish so forgive me! Everything was delicious and oh... There's us! Full of sushi and perfectly happy about it
(5)hugo z.
Got a 5:15 table for 4. All four of us didn't eat much during the day, just to enjoy this dinner. Way toooo much hype for this!!!! I expected the food to be really top notch with all the hype but it was just ok .... Nothing really said wow for me... This is a 1 and done
(3)Valerie G.
Not much to be said here that hasn't been said. Just a few pointers: 1) Try to avoid the 9:30pm seating (it's the last bar seating) and at this point, Nakazawa-San will no longer ask if you want additional pieces after your omakase. We wanted an extra uni and toro piece but could not get 'em :( 2) He also didn't ask us to pick an urchin to open up for our uni piece...I suspect this only occurs during the first seating, but am not positive. 3) There is no waiting room in the restaurant, so be prepared to huddle in a corner until it's your turn. 4) If you can't get a bar seat, I'd continue trying and pass on the dining room as it's very far away from the action AND Nakazawa-San only prepares the sushi for the bar diners. 5) However, if you must, try to get table #20, which is right next to the bar. Usually reserved for VIPs. Service was great - they paid extra attention to me since I was the girl on crutches #crutchlife. ALSO, Nakazawa-San is as endearing as all the other reviewers made him out to be! He dipped quickly after our omakase, not but before making himself a hand roll to snack on (approx MSRP - $18).
(5)Dan K.
Was here when it first opened. If you choose to eat here, and don't have the budget to keep coming, you should avoid it because it will be difficult to ever eat any other sushi again.
(5)Wataru I.
My overall impression of Nakazawa was "assembly line". Yes, sushi was ok, the service was good, Mr. Nakazawa was really nice as I have seen on movie. I even took picture with him after the dinner..... At this sushi bar, basically 3 sessions of assembly line occurs every night. Everybody sit at the bar at the same time (pre-set reservation time), all sushi are prepared at the same time, served at the same time as if you are chicken in the cage. Oh, I have to mention, fish are not sliced by Mr. Nakazawa himself. They are brought to him "pre cut" and Mr. Nakazawa "assembles". In my opinion, sushi bar is where your personal request is carefully listened, your sushi is prepared by chef according to your request, you can eat sushi at your own pace, enjoy nice conversation with your partner and sometimes with sushi chef.
(2)Doug B.
Quality Decent. Portions of fish disrespectfully small... Liquor obnoxiously tiny. What a disappointment for traveling from Miami to what is to be said "the greatest omakase" outside of japan. Service was more in a joking manner. Worst $400 ever spent.... Oh well
(2)Erin A.
I was lucky enough to experience Sushi Nakazawa twice. The second time was even more memorable because we scored the seats right in front of the great Chef Nakazawa. Not only is he entertaining and friendly, he knows exactly what he is doing. You can tell all the skills he's gained from being the 11 year senior apprentice of Jiro Ono. His splendid omakase shows it! Every piece in the course was a work of art. He creates them in such a way that every bite brings out a different flavor of the fish. As crazy as this might sound, the famous tamago was one of my favorite pieces of the meal. You can see why he cried over it!
(5)Andie S.
"Where should we go tonight? Oh this place looks good on Yelp..." yeah, we were that naive. The girl at the front desk couldn't hide her tell of contempt as she said the words "we're fully committed this evening." But the Foodie Gods were smiling on us and as we turned to leave, another hostess grabbed us and told us of a last minute cancellation at the bar. Here's the drill: they have set seating times (get there 15 minutes early) and it's only omikase (sorry, no California roll with fake crab and tempura shrimp...). Have the flight of sake to accompany your meal... but beware that you will be drunk if you order the 7 sake one. Our seats mates had been trying to get in since November. They ultimately forgave us our good luck (what's the opposite of schadenfreude?) and we simply had the best sushi EVER. I recommend the spicy tuna hand roll (just kidding! ) ps. Don't forget: come 15 minutes BEFORE your set time
(5)Sakura S.
Excellent!! I am Japanese, I've been to many sushi restaurants, and every restaurant was great, but this was the most wonderful dinner I have ever had. Every piece of sushi had a perfect quality in everything: Neta (fish), Shari (sushi rice), nori (seaweed), and gari (ginger). They impresed me very much, and made my friend in tears when she was eating. Especially, I am crazy about seaweed, but the ones they have are... oh I miss them. Two different kinds of seaweed for sushi and a hand-roll were just nothing but awesome. Sake was excellent too. My friend had premium sake pairings and I had regular sake pairings, which let us taste 12 different kinds of sake in total. Each sake suited sushi very well! Thank you, sake sommelier. All in all, everything was perfect. The service was bestest quality also (Thank you servers, especially Melissa who was really knowledgeable about sake and was willing to spend her time communicating with us). The sushi chef Mr. Akashi who made sushi with perfect shari softness was fun to talk with too. He has a hospitality in his heart. We really enjoyed everything. We liked everything. An unforgettable dinner! It was $640 for two people, but it's worth it. Rather, it goes beyond the price. 明石ã•ã‚“ã€ãŠã„ã—ã„ãŠå¯¿å¸ã‚’ã©ã†ã‚‚ã‚ã‚ŠãŒã¨ã†ã”ã–ã„ã¾ã—ãŸã€‚
(5)Siyu Z.
Food: barely 4 stars given the price Everything else: -1 star There isn't much about the food that hasn't been said before. Yes, some of the pieces of sushi are perfection and happiness in a bite sized lump, but there were a few that were very meh. There was an decent progression of fish served, and never once did I think, hey this tasted like what I just had. However, instead of going for interesting in the direction of freeze dried soy sauce, I would have preferred a more interesting variety of (shell)fish. Some things were certainly more for show than for taste, such as the live shrimp and the extra white truffle shaving on top of the uni (I would pass on this). Now the everything else, all of which wouldn't matter much/at all at a less pricey restaurant. Upon being seated at the sushi bar we were told by a suited waiter that chef Nakazawa had to take an urgent phone call 20 minutes prior and may not return. This was probably true but it just felt like a flimsy excuse for the fact that we were deprived of an integral part of the experience and price tag. They also weren't particularly apologetic about this which I found rather unprofessional. Another downside to the sushi bar, other than the boiling shrimp pot fumes another reviewer mentioned, is the hectic dance the multiple chefs do at the counter since they also make the food for the dining room. The overall ambiance also didn't feel right, it's quite obvious that the restaurateur is not Japanese. It's definitely catered to the west village crowd whose sushi eating is the full extent of their gustatory adventures. I suppose since the whole premise of the restaurant is celebrite, it's only right that the place is more trendy and modern than authentic. They don't have fancy Japanese toilets and we were served green tea instead of hojicha after the meal, which would have been fine had it not been after 11pm. There is an obvious lack of thoughtfulness that is observable in other Japanese establishments. I won't be returning. Maybe I went on an off day, but there is just strictly better omakases to be had in the city.
(3)Lisa W.
Many have written very detailed reviews of this place so I'll keep it short and simple. Extremely fresh, delicious and perfect sushi. The meal really started to build as the night went on and I was truly stuffed by the end. It was also the first time that I genuinely enjoyed sea urchin - so much so, in fact, that I ordered a second piece! Chef Nakazawa is very endearing and friendly although much of the staff seemed composed of pretentious white men who don't match the mood of the sushi chefs. One server in particular annoyed me in his attitude and demeanor (kind of dismissive, shoved my chair in so hard that my knees hit the table) but I won't let that detract from the wonderful experience.
(5)Brandon W.
The sushi was amazing. The presentation was amazing. The pot of boiling shrimp isn't. If you are seated at the sushi bar, here is where NOT to sit: By the pot of boiling water. Why? Well, when the chef lifts the pot cover, a whip of shrimpy smelling steam will come oozing out, and if it happens you are taking a bite out of your sushi then, it will completely destroy the wonderful taste of the sushi. Unfortunately, after telling the hostess this issue, nothing was done nor was any discount given on my final bill. So if you want to have the best experience at this place, kindly ask them to re-seat you if you see a pot nearby.
(3)Lana T.
OK so here's the downlow--is Sushi Nakazawa overrated? Yes. Was it the best sushi I've ever had? No. (To everyone claiming this is the best omakase ever, you gotta come out to the West Coast.) Does that mean it's bad or not worth it? Not at all. The fish is fresh and well flavored, the ambiance is chic, Chef Nakazawa is very personable and friendly, and you get a good amount of high quality fish for $150 pp. If you get the chance to come here, definitely take it. However, I think a large part of the hype really revolves around the infamous documentary. I found it comparable to other omakases of similar quality/price points, with some of the nigiri being OMG-best-I've-ever-had and most of it just being very good. Highlights from the omakase: -cherry salmon with yuzu salt: such delicate and complex flavors with the perfect wrench thrown in by the yuzu. One of the best and most unique pieces of salmon I've ever had. -bluefin tuna, chutoro, and otoro: Chef Nakazawa knows his tuna. Best tuna I have ever had. Amazing texture, perfect flavors. The otoro tastes like happiness. Nakazawa described it as "kobe beef of the sea" and, "it is butter." Can't argue there. -uni: I don't know if this is the BEST uni I've ever had (an honor I think I still reserve for Kabuto in Las Vegas) but it is very very good. It tastes very fresh, sweet and CLEAR, if that makes sense. -butterfish: I feel like this floated in my mouth rather than melted. I subbed the tiger prawn for this since generally I don't like shrimp unless it's ama ebi, and was slightly disappointed they didn't have it here (although I don't blame them for it!) They are quite flexible with food preferences unlike certain other establishments, and the sake pairing is only an additional $40. Service is excellent. Also, if you come here, just sit at the bar--it's only $25 more than the dining room and you get to be served by Nakazawa. Reservations are not terrible to get as long as you know exactly what day/time you want and are prepared to click right at 0:00:00. They also only accept parties of 2. I have never been to Sushi Yasuda or Masa but in comparison to places like Sushi of Gari, Nakazawa is a much better choice. Definitely worth trying if you're in the NYC area. The problem is this place is marketed as being a transcendent experience, which it is not, but I'm still very happy I came here and would probably come back again.
(4)Arthur W.
Incredible sushi. A very japanese experience. Omakase with exceptions for food allergies. We did the premium sake pairing which really added another dimension to the experience. A few of the dishes were good - but the sake transformed it into something even better. It's not cheap at $80 but if you are going anyway... make it a special occasion. Wait staff was attentive and professional. There's a little bit of a secret service vibe. They all look like Underwood's guy in House of Cards. Would love to go back. Worth a trek. Worth the extremely difficult process of getting a reservation.
(5)Danny S.
It's easy to call something amazing when you paid a quarter of a grand towards it but it's also hard to talk about issues you may have had because you paid a quarter of a grand towards it. I don't dole 4's and 5s out without good reason like many Yelp reviewers. Those are earned. Let me break down my rating for those of you who want to be absolutely sure before staying up until 12am to make a reservation. I write for you,THE PEOPLE. Not to get attention. I'm here to give you my take because this is a lot of money. Take it or leave it. SUSHI- 3 stars While it's important to note that Chef Nakazawa was an apprentice of Jiro's, it's also important to remember that he has his own perspective and vision on sushi. Sushi Nakazawa is its own entity and does not reflect Jiro's philosophy. The sushi is Nakazawa's Sushi. If you anticipate going to experience Jiro, sorry to disappoint. For Jiro, simplicity in the prep of the fish is extremely important as it defines the overall taste the patron receives. His sushi is served with only wasabi and soy sauce. For Nakazawa, there were garnishes and different "sticking agents" such as wasabi and mustard. Salt crystals, masago, even gimmicky peanut sauce. I appreciated the artistry, but just wanted the fish to stick out. Flavors seem to gear towards Westerners. Some were not special. Masago? Raw live shrimp? No special treatment, and it's a part of Omakase? Give them a little transformation at least.. The apprentice's cutting was eh.. There was a piece where my fish was clearly a lot thinner than others. Don't get me wrong, the level of taste and texture were a step above, but it didn't have that "MY GOD" factor I was hoping to feel. Also, Yelp may show you being able to pick your Sea Urchin but they have regressed in that area and now buy packaged uni. I expected the WHOLE menu to be spectacular. It just wasn't. 3 stars. OPTIONAL: SAKE PAIRING (BASIC) - 2 stars Not worth it. I could have done without. Basically you get 6 sakes divided between parts of the course with descriptions exaggerated by the server. Upon tasting, it really didn't do much to enhance anything. Clean my palette you might say? No, because that is what ginger is for. THE CHEF- 3.5 Stars Chef Nakazawa seemed to be in a rush as he stepped away fairly quickly after the Omakase was complete. During the meal, I didn't see special attention paid to each sushi. Sushi was prepared similar to an assembly line. One brush of soy sauce for all pieces, leaving the end piece with less than the beginning piece. Wasabi was overpowering, coating the fish's flavor. Before you use the "maybe it was to compliment the richness of the fish" excuse, when I say overpowering, I mean I almost had tears and the heat stayed with me awhile. His rush also led him to leave early, and declining to come back to take a few pictures with the patrons (they did tell us we could). Doesn't matter if it was 5pm or 9pm, there should be consistency in terms of the overall experience and show right? Chef Nakazawa did joke around at some points and posed for pictures while serving, cool. But when you take pictures, get his attention. Otherwise he is focused on his work and is not as showy and entertaining as the Yelp pictures may imply. Still, I respect him a lot. 3.5. SERVICE- 5 stars (doesn't count; I expect that with what I pay) This is the first time I have seen people go to the restrooms with an escort. When you sit, they tell you to hop on the barstool, and they push you in. Fancy. Still, I'm not surprised. Also it sucks when you wish for a slow pace to enjoy your meal but see a fast working pace instead because of the dining area.. PRICE- 2 stars $250 w/tip for 1 person with sake pairing. For that price, you should be blown away and experience what some call "foodgasm". I didn't. Paying around $15 for masago? 1/4 of live shrimp? Unevenly cut fish? 2 stars. SUMMARY: Saying what I feel. I went and had it. And I'm sorry but I believe Sushi Nakazawa is overrated. Overall, I was not "blown away" as some people might say in their glowing, yet unsupported reviews. Again, sushi was on another level, but not life changing. Only 5-6 of 21 pieces had impact on my taste buds (Horse mackerel, cuttlefish, fatty tuna, tomago, sea urchin, and eel). Impact meaning having never tasted such combination of taste and texture before. The sake pairing, just no.. Unfairly hyped because of the documentary. The sushi you get does not reflect the price you pay. Would I recommend this to a person who didn't see 'Jiro dreams of Sushi'? Only if I knew the price would be chump change to that person. To someone who's seen it? No because there'll be disappointment. Part of me feels he may be restricted. I don't know if he actually gets the final word on how sushi is made among other decisions. Anytime you have a partner in the business, sometimes the best decisions don't get made. If you are to eat there, dining table will do you just fine. 3 Stars.
(3)Ben A.
I've eaten sushi at multiple restaurants in my life but never had I had sushi this delicious! I heard about this place when I was looking up sushi restaurants to take my fiancé to for her birthday. When I heard this was owned and operated by an apprentice of Jiro from "Jiro Dreams Of Sushi", I got a reservation ASAP! First off, the service was absolutely incredible! Everyone was incredibly gracious and attentive; my glass was never empty and when we were done with our plates there was another one arriving within the next five minutes. Besides every piece being exquisite, the experience was wonderful! You sit down and they serve you plate after plate of different pieces of sushi. It's the perfect place for someone who likes to savor and enjoy, rather than stuff their face. I've never taken so much time to eat simply because I wanted the flavor of each piece of sushi to last as long as possible! The pacing of the food and the order in which to eat the sushi made it seem like reading a great book with a satisfying ending (in this case, dessert and a satisfied stomach)! Save your money and go with either your loved one(s) or close friends who can appreciate incredible food. You will absolutely not regret it!
(5)Buo Z.
After the huge hype and the impossible nature of getting a seat at the sushi bar, I finally scored a seat but the omakase turned out to be a bit disappointing. The pronounced, overly-vinegary rice serves as a stark contrast to top tier sushi places in NYC whose vinegar rice is an after thought or a nice complement to the fish. The crumbly rice also doesn't stick together very well like at the best sushi restaurants in NYC (ichimura, 15 east, yasuda, sushi azabu, sushi of gari, Kura, brooklyn fare, etc). I shouldn't expect the rice to fall apart when I pick up the sushi. The fish selection and cuts were also not at the top tier quality as some other sushi places that also charge ~$150 per omakase. Several blue tin tuna pieces made it in but there was no sign of oh toro that sushi lovers crave. A piece of cooked shrimp (why!!!!) made it in too - I was hoping for something more exotic. I love mantis shrimp and this made it in, but I keep thinking about how these delicious little creatures are so cheaply prevalent in China. Several pieces were over smoked and made it hard to believe we were eating fresh fish. One piece had that fish sinew, so it was hard to chew, and a few pieces were a bit too fishy for me. I've definitely had much better sushi in NYC but hopefully this place will get better over time. The best parts of the omakase were the tomago (truly outstanding for NYC and not something normally featured in omakase but makes sense considering Jiro the movie) and the lychee sorbet (superbly delightful and made to perfection). Overall, I felt like this Omakase should be closer to $75-$100 not $150. At this level I need oh toro and some more exotic fishies to eat.
(3)Tony Y.
Was able to get the prime reservation at 7:15 thanks to the misses. There was something about the atmosphere that didnt make it seem authentic. I was expecting it to be more bare and gritty and less commercialized. Chef Nakazawa tried his best to interact with everyone. Most of the guests werent as giddy as i was as i am definitely a fanboy jiro dreams of sushi movie. Some of my faves of the night: Triggerfish fatty tuna Trevally Bonito Uni Omakase ended with a handroll and the infamous tamago. Dessert was a scoop of lychee gelato which was good. Overall the sushi was great but for the price i feel like Tanoshi in UES has a better value for the omakase deal.
(4)Dan P.
Excellent Sushi. I dined here twice in 3 days (and that was only because there was a Sunday in there when he is closed). The first time was in the dining room. They bring you small plates of 2-3 pieces at a time. From memory we were served pieces such as chinook salmon, smoked king salmon, scallop, ebi (cooked shrimp), maguro (tuna), chutoro, otoro, aji (horse mackerel), mackerel, uni (Santa Barbara), ikura, surf clam, etc. All in all it was around 20 pieces. The sushi bar is almost the same except we also got amaebi (sweet shrimp) which Nakazawa-san prepared in front of us. He also made toro hand rolls in the end. There is seating for 10 and there are 3 seatings per night. Everyone is on the same schedule. At the end of your meal you have the option to add more pieces if you liked something or add some pieces that weren't served (e.g., uni from hokkaido). The random girl sitting next to me was also a great companion and by the end she whispered "Since I feel like we're close friends now..." The sake pairing at $40 is awesome. They had some great pours and it includes around 5 glasses. The last one is an unfiltered sake that was interesting. At the end you get yuzu sorbet which is also great. At the dining table you also get some pineapple. We didn't get pineapple at the bar. The bar costs a little more than the dining table ($150 instead of $120). Maybe just psychological but the sushi did taste a little better at the bar. I have sort of "known" Nakazawa-san for years since I saw him around a lot at Shiro's in Seattle (where he worked as a sous chef). He was happy to see me and we took a picture together. I am happy to see him doing well. His fellow chefs at Shiro's all asked me to say hi to him so I did.
(5)Hilla I.
My husband and I wen there last night for the Omakase at the bar and it was everything we expected and more. The sushi was all delicious. Some highlights were the scallop, the uni with a shaving of white truffle, the eel, and the shrimp. There was also two kinds of salmon (chum and smoked), three kinds of tuna (blue fin, fatty, and can't remember the other one), two kinds of mackerel, tamago, and several other fish I have never had before. We also had the sake pairing, which was great and reasonably priced at $40. In addition to the great food, the service was great. Nakazawa's English is limited, but he was so friendly and would crack jokes (he called one of the fish Nemo). Overall, I highly recommend Sushi Nakazawa for a special occasion or just because. And getting a reservation at the bar is totally worth the wait!
(5)Hyewon J.
I visited Sushi Nakazawa with my boyfriend last night for the sushi bar seating at 7:15pm. Upon entering, our coats were taken and we had to wait to be seated. Seats are assigned at the bar no matter how early or late you arrive which was disappointing. We were about 15 minutes early and initally sat down in the seats directly in the middle of the bar, but were told to move as we were "assigned" seats all the way on the end where we couldnt see a thing. The hostess couls sense my disappointment though so she later moved us back to the seats we wanted. If I were rating based on the food alone, I would give five stars. Everything was so fresh and it is definitely worth getting the bar seats to see Chef Nakazawa expertly prepare your sushi. My favorites from the 20 piece omakase were the scallops and fatty tuna. To be honest, the rice was slightly too vinegary for my taste and sometimes overpowered the fish but that is just my personal preference. The reason I give four stars instead of five is for the service. Yes, everyone was perfectly friendly to us but I was sitting near the area where the waitors gather to take the sushi from the bar to the tables. (While nakazawa prepares the sushi for the guests at the bar, other chefs around him prepare the same sushi for the dining room guests). While I was sitting there trying to savor the food and experience, the waiters bringing the food out to the table were incredibly distracting. They are the typical snobs wearing suits as if they work at an investment bank and are overly superficially nice to your face. As soon as two or more were standing around together, they would start giggling and talking shit about the customers! It was really unbelievable. As soon as they serve the food they would come back, rolling their eyes saying things like "ugh she said this was too spicy for her whatever" or "why is that table not done yet everyone else aroind them is finished". Particularly a woman with very short blonde hair (almost pixie cut). Anyways, chef nakazawa was so personable and he is a master at what he does. He asked if I wanted less rice towards the end since I was getting full and accomodated all requests. I hope they keep their focus on the food alone instead of trying to hire more snobby waiters whose ego got too inflated because they work at sushi nakazawa.
(4)So Yoon A.
Amazing sushi. We were at sushi bar and mr. Nakazawa was serving for people who were on the sushi bar. We had omakase with special menu on that day. (it was truffle something..) On top of fresh fish, his little put-on adds flavor. So far, Nakazawa is the best sushi in NYC I've ever tried. Service was nice and mr.Nakazawa explained the name of the sushi with his tablet. I would certainly go back! One thing is about reservation. It's so hard to get the spot. Especially for sushi bar. But if you try hard, then you will get it eventually.
(5)Melissa T.
This place is magical. Definitely sit at the bar if you come here. For the prices that you're going to pay for (amazing) sushi and the pain you're going to have to go through trying to snag a reservation, you'll also want to get the full show and some interaction with the chefs as well. Chef Nakazawa is absolutely hilarious and you can tell he loves what he does. At one point, he was preparing a fish that was sourced from Long Island, he turns to us, looks at me directly and says "it's a spoiled fish!" (I guess even after living in manhattan for the past 11 years my Long Island roots are pretty apparent...) Others have highlighted all of the great fish you'll get to try here so I won't go through each course in detail (and I'm sure it changes based on what's fresh/available) but I will say that everything was pretty freaking amazing. One thing to note: if you do the sake pairing with your meal, be aware that it is a LOT of sake. I mean, I'm not a lightweight by any means but I definitely ended up beyond the point of tipsy by the end of this meal. Those pours were gen-er-ous! I mean not that I'm complaining or anything....
(5)Christopher K.
The oh so famous documentary. Yes, watch the documentary before you come here. The documentary helped set the setting and background of where Chef Nakazawa trained as an apprentice. It'll also help you start salivating whilst in your pajamas and put it on your ever so growing bucket list. The restaurant is located on Commerce Street, and is small yet accommodating for those who were unlucky and unable to make it to the queue at midnight 30 days prior to make a reservation at the Sushi Bar (tip: Online reservations are for the sushi bar and the queue opens up at midnight. Plan ahead of time to get your reservations in!). Although I didn't sit at the sushi bar, Chef Nakazawa and his team were very friendly and inviting upon entering the restaurant. The lady friend and I had the 21 piece omakase course that night, and while the food comes at a premium, it was well worth the wait. Each tasting plate had me asking for more and more, and at the end of the tasting you are asked if you want to add more pieces to your tasting. After ending the course, the Chef ended our tasting course with a Lychee Gelato that was refreshing and a great palate cleanser (unless you wanted to leave with a mouth of fishy breath. Either way I wouldn't have minded). People should understand that because it is a tasting menu (and people obviously have preferences), you won't always get what you enjoy. Even I had pieces that I wouldn't ever really order. But I tried to perceive this experience in a different light. Listen to the staff about what's on the plate and appreciate it for what it is, which to me, is really a work of art. One of the goals of a chef is to aim for consistency. I'm happy to say that my food was consistently gratifying and had me smiling with each plate that came my way. I definitely will be coming back again soon.
(5)Rachel A.
I was so looking forward to this and so incredibly disappointed. We had a Sunday reservation at the bar. We were seated at the far end of the bar where the table waiters pick up their orders. We were mostly ignored the whole time as the table waiters chatted with the chefs. 0 for service. Now on to the food. I had just come back from Tokyo a few months before and this did not stand up to a $40 meal I had at the fish market. The food was plain and uninteresting. The sushi was good quality but please, so not worth the price. It was my boyfriend's birthday and it just did not feel special at all. No candle on the birthday cake. They asked if we wanted to order extras and ignored us when we said we didnt.....as if $150 each for dinner, excluding the bottle of sake we ordered, is not enough. No clue why it gets such good reviews.
(1)Pedantic S.
Best. Sushi. Ever. Saw the documentary - Jiro Dreams of Sushi - a while ago. Then we heard about this restaurant so we were waiting for a special occasion - and available reservations - to try this out. - Reservations can be hard to get! So plan plan plan! - Try the sushi bar rather than the dining room if you are a couple/ small group - it is a fun experience and Nakazawa is often around - Fresh inventive sushi with daily special changes to the menu - The Sake pairing is an additional $40 and is really very well done
(5)Jessica L.
My boyfriend and I decided to come here after finally landing a sushi bar reservation, and boy I'm glad we did. We arrived on a cold february night and were promptly greeted by the hostess. Before being seated, the hostess took our coats which surprised us. Chef Nakazawa is a master at his craft, he's also humorous- he jokes with the diners and makes sure everyone is comfortable. Now...on to the food- probably the best sushi I've ever had. I'm not exaggerating, it's that good. The omakase consisted of 20 mouth watering seafood and egg(the tamago was the last one) pieces which were carefully selected to provide the eater with an experience. I almost came to tears when eating the tuna and shrimp. At 200 around a person(including tax and tip) it can seem a bit pricey, but trust me...it's worth every penny. If you want divine sushi, come here. You won't be disappointed.
(5)Christine P.
I just dined here tonight with my boyfriend. I booked the reservation a month ago and was so excited to book a table. The service here is magnificent. The sommelier/sake lady was very informative and kind. I enjoyed having all the dishes and sakes explained to me. The food was incredible, even the ginger was tasty. My favorites were the Salmon course, the Tuna course, the Guatemalan Shrimp and the Tamago, but everything was delicious and it was great to try fish and sake from different regions. The yuzu sorbet, fresh pineapple, and green tea were a great finale to this dinner. My boyfriend and I couldn't be happier with our dining experience at Sushi Nakazawa.
(5)Jay K.
Talk about amazing life experiences! My girlfriend and I planned a trip to New York just to have a chance to experience the work of Chef Daisuke Nakazawa. You can imagine my excitement when i first heard about the opening of this restaurant (after having watched and thoroughly enjoyed the documentary "Jiro Dreams of Sushi"). Nakazawa takes reservations online and by phone 30 calendar days in advance - try, try and try again until you get through. Believe me, it will be worth the effort. This reservation was by far the hardest to obtain in my personal experience - a couple consecutive days of calling/being put on hold/waiting fifteen minutes only to be told there were no more seats available. The meal is a 20-course omakase of Chef Nakazawa. Each piece was absolutely fantastic. From the Akami to the Toro, the Kanpachi to the wild-caught Hamachi, the Sakura Masu to the Tiger Prawn (from Morocco), every single piece melts in your mouth screaming utter perfection. Each meal finishes with the Chef's signature Tamago (which by the way is absolutely amazing!) at which point you are free to order more for an additional cost. I opted for the $40 sake tasting/pairing - generous pours accompany every few courses, a good decision all-around. The interior of the restaurant is humble and simple, with a sushi bar (seating maybe ten?) in the anterior and dining room located further in. Pay the extra $20 to sit at the bar, trust me. After our meal, the chef personally greeted us and asked about the meal. We were stunned/honored to have a chance to speak with Daisuke-san face-to-face. We finished our meal with fresh-cut pineapple and yuzu sorbet (with blackberry). A perfect ending to a perfect meal.
(5)Rich J.
Good sushi? Yes. Maybe a bit over-hyped? Yes. While very good not life-changing...although I did recently stay at a Holiday Inn. I will say that a few specific pieces from the omakase-only experience rated as the best-tasting pieces of sushi I have ever had. The uni was a highlight as was the sweet prawn and the anago. I ordered another of each of these pieces as they give you the option to order extra pieces at the end of the 20-piece sushi experience. The uni itself ala carte? that would be $15. So the initial 20 pieces for $120 dining room seating ($150 at the sushi counter) is a relative bargain at $6 a piece. And we aren't talking California rolls here...geoduck, different types of salmon, fish I didn't know existed. we opted for the $40 basic sake pairing as I am not a sake fan, but I did also get a good Japanese hefeweissen (my first time seeing that!) and I was already, I might mention, pretty drunk upon arrival, so I didn't take notes, pictures, or memorize all 20 pieces of fish that I got, but I had a damn good time.
(4)Han C.
Had dinner at Nakazawa last night. Fully delicious meal. The omakase includes about 20 pieces of nigiri and featured the following: Alaskan salmon King salmon Scallop Geoduck Abalone Jack mackerel Baby shad White fish Fluke Baby cuttlefish Mantis shrimp Swordfish Skipjack Blue fin tuna Medium toro Full toro Octopus Salmon roe Tuna handroll Tamago The standouts definitely were the mantis shrimp, that are steamed just before serving - fat, sweet delicious bottomfeeding buggers, the scallop - smooth and succulent, and the skipjack infused with a beautiful smokiness. The sake pairing, about six tastings, is an additional $40 and wonderfully complemented the meal, with the exception of just one. I'm curious as to how the ambience of the restaurant will develop as time goes on - it's a bit stiff at the sushi bar, with Nakazawa and his assistant manning the sushi, and four or more suited men standing behind eaters. Attentive for sure, but also feels a little bit like someone just hired a hit. The jazz elevator music is also a peculiar choice. One thing of note, if it means anything to anyone, is that if you get stuck at the far end of the bar, by the pots and prep, most likely you will not be served by Nakazawa himself. We watched Nakazawa create nigiri for all other 8 patrons at the bar, but we received service from his assistant only. Slightly disappointing since we are such Jiro fans, and some of the wasabi applications on the initial pieces of salmon were off-balance under his hands - though our nasal passages were instantly cleared, so there's that. Great meal though. I am definitely dreaming of mantis nigiri ! (More pics on the blog)
(4)Food L.
Oishii!! There is no better sushi that I've tried in my life! Of course there is still time to try other high end sushi establishments. But it's hard to Imagine anything better. How can a piece of egg taste so damn good!!!! Everything in here was amazing. Even my wife (who called and got us the reservation) loved every single plate. Even the color and shine of each piece was mesmerizing. The only mess up was that I asked for awamori on the rocks and the waiter brought me awamori mixed drink on the rocks... It's on the pricier side but you'll feel like it was worth every penny.
(5)Sam T.
Best sushi experience I've ever had (I sat at the bar). Uber fancy. You walk in, they take your coat, push the chair in behind you, and the sommelier goes through the wine list with you. The wait staff provides excellent service throughout the night. Personally, I loved the Spanish mackerel, uni, all three Tunas, and the shrimp (which tasted like lobster). The guy next to me was having his mind blown with each bite, literally shouting "omg I didn't know it could taste like that!". Chef Nakazawa explains each piece, including its origin, and shares a couple jokes through the night; seems like a happy go-lucky guy. Almost everyone was celebrating their girlfriend's/wife's birthday at the bar that night. For the price, you can see why. Definitely worth the trip. In fact, I plan to take my parents there because this is something they have to experience.
(5)Samuel M.
By coincidence I could get two seats at the 12 people counters. I called by mistake, thinking i was calling to Takashi. We were 20 minutes earlier, the seating is very punctual as it starts at 9 pm sharp. Chef Nakazawa wasn't at the bar that night, instead there was a very young team. You could say that is the next generation of prime sushi chefs. The maître d'restaurant is a brilliant woman. A the bar the option is the omakase. The fish tasted super fresh, with new flavors. Visually the chef puts each nigiri piece in his hand and serves them one by one. I suggest to eat with your hands. The sake is super nice, how would i love to know more about sake. How can you know witch sake will be the right one? This is a five star top notch place. The seating is an experience. Super fine The chef Nakazawa worked with japan's sushi institution chef Jiro, check this links: youtube.com/watch?v=Rr1v… youtube.com/watch?v=6-az…
(5)Nina C.
This lost one star because the tamago is not as good as it used to be. I actually asked nakazawa why it tasted different and he admits that he doesn't even make the tamago anymore. He gave it to his apprentice to make it. It's sad because it took him 10 years to master it. Hope he makes the tamago again.
(4)Jack K.
Yes, the rumor is true... it is nearly impossible to make a reservation at Sushi Nakazawa - Sushi Bar. For those who got into the 30-days reservation list, you'll surely enjoy the fresh, quality and well-prepared sushi omakase. For those who are still trying to get on the list, good luck! Chef Nakazawa is a playful and easy-going guy. Besides attentively and personally serving sushi to everyone at the bar, he took the time to chat and make sure everyone had a great time. Overall service experience was impeccable. Absolute 5-stars rating to Otoro, Uni, Scallop and Yuzu Sorbet. Beware: Chef Nakazawa loves to photobomb any instagramers or photo-enthusiasts. Watch out!
(5)C. T.
Loved every bit of it. The Chef explained every course, the sushi was so fresh it tasted sweet, sake pairing was well done and deliciously thought out. I'm a fan and I highly recommend sitting at the bar so you can watch all the action!
(5)David K.
If you can get a reservation here, you will experience nirvana, food heaven, art, poetry the form of flavors and smells. This is a place to experience sushi at the highest levels available outside of Japan. It's not too expensive (comparatively) about $120 per person. However, you will never experience better dining experience in New York or elsewhere in the country.
(5)Eunice C.
Simply the best omakase sushi experience. Must get the sake pairing. Our server was very knowledgeable on how each piece was prepared. I have had omakase at other fine sushi establishment. This one has a very modern New York twist that also embraces the tradition. I highly recommend this and I will try to get sushi bar seating next time!
(5)Abul R.
if my profile pic doesn't make it clear - i am an unabashed sushi 'snob' dont bring your "hey man, i love sushi, let's get some spicy tuna and spider rolls" crap... umm, ok,bro... i grew up on that - i enjoy it, but please don't call it "sushi" *this* is sushi proper, wonderful, methodical, perfect execution of years of training my friend and i had a ressie for omakase for two at the sushi bar for the second (9:30pm) seating... we were super excited and got there at 9... there is no bar and not really any place to wait, so we waited outside, no problem service was absolutely amazing the gentleman who sat you and was a combination waiter/sommelier was excellent and very knowledgeable about sake and beer, and helped me choose between my usual Wakatake and another bottle I was eyeing. dinner began almost like clockwork the courses are all a blur... fluke, snapper, etc etc all very very good but i'm spoiled, i've been to tokyo it was amazing - and probably deserves a five star, but it didnt blow my mind the quality of the fish was excellent and maybe my own bias shoes - as i prefer slightly stronger / more inventive flavors (the flavors were very very very mild for my palate - maybe more preferable for a purist who likes kurumazushi or ushiwakamuru for example) having said that - Nakazawa-san may be the friendliest Sushi chef I have ever met the overall experience was amazing, and I would gladly do it again as I think $150 for the Omakase is a steal for the quality of fish... just holding back a star cause it didn't blow my mind... that's all
(4)Christina M.
Great sushi, amazing service. I went in December, so I can't remember exactly what I had in the omakase, but the only one that stands out as bad was the squid - it was incredibly slimy almost to the point where I couldn't eat it. I can still remember the slimy feeling it left in my mouth. While the sushi is very good, it's not the best omakase I've ever had, and not the best sushi I've ever had. There are other restaurants in New York that are just as amazing for a lower cost. The decor is very beautiful and clean. Overall, it was a really enjoyable dining experience.
(4)Vienna W.
Really really really really good sushi! Don't bother if you're not at sushi bar. Bring money and appetite and you'll leave very very happy.
(5)Kathy B.
I have been eating sushi and sashimi since 1976. And I live in NYC. Have traveled to Japan etc. love food. This was the worst sushi dinner I have ever had. A joke. Salt, cookie cutter, silly. More waiters in suits with nothing to do. We have drunk the koolaid. Sad. There are numerous wonderful places less and more expensive. This is just plain awful.
(1)Margaret N.
Just went there Friday night with my girlfriends for a belated birthday celebration. I have to say the Omakase tasting menu was superb & on point !! Everything was so delicious and yummy !! it was completely worth the wait. No words can describe teh taste of every bite of each fish with its sauce & toppings ... there were no words ... left speechless .... And for dessert -- the lychee gelato was to die for !! We wanted more .... A definite MUST go to place !!!
(5)Priscilla T.
Yeah, yeah, I'm getting on the train. The Nakazawa fan wagon, flag waving train... but here's why. For $150 bucks, you won't have more fun, more visual enjoyment watching a master craft his art, more subtly pleasing service, and more belly-full deliciousness than here. It's really nice to go to a sushi place that exudes serious craft but casual warmth (without having to blast hip hop to tell you it's so... *cough cough Neta cough*). My one critique however: those chairs. Why in god's name did you choose those chairs, Nakazawa-san? You maneuver yourself into the black, leather beast only to realize you are 3 feet from the bar and then you sit there awkwardly trying to scoot yourself and the 100 lb chair-stool forward with your forearms and tip toes, and then suddenly a server swoops in and then pushes you forward and all you can hear is metal scraping wood beneath you. Awkward. But I still love you.
(5)John O.
Was not impressed with the experience here. Sushi was of good quality but not excellent. Compared with the top places in Tokyo, this isn't close. Further, there are several better sushi places in NYC. Seats at the bar are very awkward. The sake pairing sounds like a good bargain but they are serving you substandard quality sake. The wine list is terrible. I don't get the hype here. So the guy was in the background of the Jiro movie, that doesn't mean a thing. The money behind this place runs Italian red sauce joints in the Bronx. For the price tag, it should deliver excellence and it didn't.
(3)Daniel G.
Maybe my expectations were too high but this was rather disappointing. Out of 20 pieces I thought maybe 5 were really good. The rest was ranging from ok to eh. Service was nice but a little stuffy. I will definitely not be returning here as there are too many other better sushi options out there.
(2)Ernie C.
Celebrated my birthday at Sushi Nakazawa. Truly some of the best sushi we've had in the city - I liked it better than Gari, Yasuda, etc. Definitely book seats at the bar and do a sake pairing. It was the first pairing that I felt was worth the money. Highlights of the 21 piece omakase included the live scallop, the tuna trio, and smoked sockeye salmon. If you've ever wished you were eating at Jiro's, Sushi Nakazawa will fulfill your wishes
(5)Lisa N.
Hands down, best sushi restaurant I've ever had the honor of going to. Service is top notch and the wine/sake selection is tremendous. I was lucky enough to score seats at the bar right in front of the awesome, Chef Daisuke. He is super friendly, funny, and skilled in the art of sushi. When you watch him, he does the same thing for every piece that he makes... it's very cool! Every piece of the 21-course omakase ($150/person) was delicious. I did not dislike any of them. My absolute favorite was the scallop, followed by the toro, uni, and raw shrimp. And of course the egg, which he took tons of time to master on "Jiro Dreams of Sushi" was an amazing end to the best sushi meal of my life. I would come back in a heartbeat!
(5)Diane D.
This place lives up to somewhat of its expectations but ive actually had better imported sushi from yasuda sushi restaurant. Maybe its just the hype here because he is Jiro's apprentice but the sushi is actually not made by the apprentice specifically- esp we sat in a table towards the back of the restaurant we had no clue which chef prepared our sushi but i dont believe it was the top chef himself. I had the omakase and my favorite pieces were the uni, scallop and shrimp that stood out, the rest was mediocre. In comparison of the price and the pieces of sushi you get here, this place is cheaper than yasuda but at yasuda, every piece of sushi was like heaven and it just melts in your mouth (totally worth paying more) and you get to chose each piece of the sushi from the menu (not your typical omakase run down where everyone gets the same old thing). This place in general was a dissappointment for me. The tamago which everyone on yelp raved about didnt blow me away, it just tasted like fluffy steamed egg with a bit of sweetness. Nothing special........... The waiter we had was attentive, however he was a bit too quite in dropping off the sushi each time, I wanted him to describe the sushi more and where its from and have a little conversation but he seems very rushed and uneasy so it was weird. ALso, the other staffs were a little too attentive in that it made us feel ackward like they were watching our every move to see when we finish and to give us our next dish but them staring and checking up on us was way too frequent and was too much to the point that it was annoying! All in all- i got to see the apprentice on our way out, i forgot to take a pic with him as he seem very busy behind the bar/kitchen area ( i think he only serves a few people in the bar area which cost more than siting at the table) . The place actually wasnt really packed, i wonder why their reservations was so hard to get because there were many empty tables.
(3)A G.
Completely perfect and outstanding in every way. The service was excellent. The sushi was to die for. The rice was excellent. The atmosphere was excellent. The sake tasting was excellent. Frankly a good value when compared to other high end omakase experiences in NYC. Well worth it. Only complaint is that many of the reservations are purchased for resale by people with nothing better to do than sit by the computer very late at night and snag open table spots 30 days in advance in order to resell them in three weeks. Surely you could take phone reservations, no?
(5)Tara W.
I am so torn between like 2 and 4 stars. This place is super hyped and would probably be good if it was just on its own but not really worth the hype. I hate to say this because Nakazawa was so sweet and personable, you want to root for him!! But don't kill yourself trying to get a reservation. This spot was on my radar after the Jiro Dreams of Sushi documentary and again with the NYT review. After many late nights of obsessive reservation stalking we were able to snag a coveted spot at the sushi bar. Of course it was in the middle of the week, and during a huge snowstorm. With the cancellation policy of charging for no-shows of course we still went. The interior is very shi-shi unlike your usual simple sushi bar. Lots of stark black white, shiny and sleek. The staff is all male models in suits so I felt underdressed in jeans and boots. We were first to arrive for our seating so naturally we asked the charming host what seat was the best. He recommended on the short side of the bar, just left of the corner, which offers a birds eye view of everything. Don't worry about sitting in front of Nakazawa as he mingles and interacts with everyone. As our group slowly filled in, we were served in cascading order. We opted for a bottle of cold sake at the recommendation of the waiter, while the couple next to us got the pairing it was a bit too ambitious for us for a weeknight and driving home. The sake was served in wine glasses, which was a nice touch, but once the waiter poured our neighbors sake into ours- ouch. He offered us another glass but I was surprised by the gaffe. I'm sure you're all bored by now so let me move on to the sushi!! It was very creative in terms of subtle nuances in flavor added to very boutique fish you don't see on the menu. I appreciated that, however some pieces fell flat in execution. The smoked in hay pieces, of which there were a few, tasted like Girl Scout camp. We weren't warned in advance for one piece and it wasn't pleasantly surprising. I have a thing against shrimp sushi as I usually see it to be a cheap filler course; I'm sure the shrimp here is excellent but two courses of it was a bit much for me. And while I like to know the provenance of my ingredients as much as the next guy, some people took it a little too seriously and I thought I was on the "Is the chicken local?" Portlandia episode. After a meal that didn't live up to the hype the steep bill was a bit of a punch in the stomach. We've dropped a couple G's on meals before, so don't think I am a cheapass, but overall I was very underwhelmed.
(3)Meagan C.
This place is my favorite sushi spot in all of NY. It's quite expensive, but totally worth every penny. I went when they first opened and got a reservation for their dining room. Our server was very knowledgable and attentive. Impeccable service. If you want a shot at the sushi bar, you must book exactly one month in advance online at there website. Try to sit at the bar if you can and on a weekday because that is when Chef Nakazawa will be there. Definitely order the sake pairing with your omakase.
(5)Janet W.
I went in with high expectations and felt completely satisfied at the end. 4-4.5 stars for the fish; the overall experience brings me up to the full 5. Two of us had 5 p.m. reservations at the sushi bar and quite enjoyed being able to see the prep in action (though I found myself not being able to match what the chefs were prepping to what we actually ate). The precision, the care, the way they cut the scallops! That helped make for a great experience, and I'm not sure if I would have appreciated the dining room as much. Hearing Chef Nakazawa proclaim, "It's up!" and place the next course in front of you is quite a thing. He's friendly and personable. At one point, we were unsure what the fish was and he called over one of the suits to provide a translation. Overall, the service is polite and attentive. Some of them could look a little happier though. Admittedly, the first 7 pieces were good-but-not-blow-your-mind-fantastic (was hoping for an amazing scallop), but somehow with the two-way mackerel (horse mackerel w/ ginger and pickled mackerel with mustard) we were suddenly in business. There is obviously real quality and thoughtfulness in the fish you are presented with and how it is placed before you. They seem to enjoy chili accompaniments and their blowtorch. The smoky char afforded to the different pieces was rather nice. Extra props to the bluefin tuna, uni and my beloved aji. The egg custard was definitely more custard-like and less egg-y than what I am accustomed to having. I liked the yuzu sorbet at the end. It has a nice, potent but clean, citrus flavor. Twenty pieces of fish total not including the egg or dessert. Truly a delight to go here but at $150 per person, I will have to keep it to special occasions only.
(5)Danielle L.
My go-to sushi spot in my neighborhood. Everything is fresh, and when it comes to sushi I dont like to risk it.
(5)Nathaniel H.
My wife took me here for my 30th birthday present and it was one of the best meals I have had in a long time. From start to finish it was rich, delicate, interesting, balanced, and almost any adjective you could use would apply. I realized at one point that I really had never tasted the true potential of rice. Sit at the counter, eat, close your eyes and wash it down with sake. I love to have a meal with friends and enjoy their company but this place the food and the chef are the star hands down.
(5)S. L.
Dined at the bar about two weeks ago. First of all it was extremely difficult to get a reservation. Because of that and the price, my expectation was quite high. Very clean and service was excellent, but I was not impressed with the food. You can get better and fresh sushi elsewhere int the city for less money. Not worth the hype...
(3)Ricky G.
Like everyone else, I went here after watching Jiro Dreams of Sushi. I was disappointed I couldn't get a reservation at the sushi bar, but I'll take what I can get! 20 pieces of sushi (two to three at a time) came: a mix of shrimp, tuna, salmon, mackerel, and others. Some individual pieces I've had better elsewhere (say the uni) but others were the best I've had. Overall a great dining experience. I'll be back for more!
(5)Scrumphsus B.
My first meal of 2014 was at Sushi Nakazawa, a restaurant that I couldn't get a reservation for in 2013. The early buzz was due in part to the fact that its head chef was Daisuke Nakazawa, the hard-working apprentice seeking perfection in the documentary, Jiro Dreams of Sushi. In the film, he made over 200 tamagoyaki before getting a nod of approval by Jiro. That tireless commitment to exacting standards would translate well when Nakazawa made his American debut in 2011 at Shiro's, a restaurant owned by a fellow Jiro apprentice. My friend Kevin recounted a positive experience and said that a flight to Seattle was warranted just to try the omakase. Fast forward to late 2012 when Nakazawa established his own operation in New York City - the ultimate litmus test for success. Again, I heard gushing reviews from Rob and Jess about the quality of the omakase and the jovial nature of the chef. They highly recommended that I go see for myself. After multiple tries at securing a reservation online and finding that every single time slot was taken, I gave up after a few months. With the recent 4 star New York Times review by Pete Wells, my 0.1% chance shriveled to 0.01%. I had accepted the fact that I would never get a table there. So imagine my delight when my girlfriend secured a surprise reservation for two coveted seats at the sushi bar after putting her name in the queue a month earlier. As we were getting amped about our dinner, Anna's phone rang. The hostess dropped a bomb: the reservation website, SeatMe, had a glitch and double-booked us for seats at the counter that were no longer unavailable. This meant that we would be tucked away in the main dining room, light years away from watching Nakazawa thrive in his element. The only silver lining was the lower price we'd pay: a 20-piece omakase for $120/pp for a seat in the dining room vs $150/pp for sushi counter seats. Still in a daze, we barely heard her last words, "did you still want the table or did you want to cancel?" as we dashed out the door. The weather was brutally cold on Jan 6th as we ran down 7th ave. The wind was relentless and whipped our faces until tears streamed down our numb cheeks. Just when we couldn't stomach any more agony, the door appeared. Moving quickly inside, we were warmly greeted by the smiling hostess and the toasty air that thawed our frozen ears. After taking our coats, the hostess ruefully apologized again and offered a significant upgrade: Table 20, usually reserved for industry professionals and VIP's, which was located just an arm's length away from the sushi counter. As we settled into the plushy black leather swivel chairs, I took stock of the surroundings. This was not your traditional sushi restaurant. Servers in tailored black suits with perfectly knotted ties maneuvered the dining room like a choregraphed group of ballet dancers. (For rest of the entry, please visit scrumphsus.com/blog/2014… )
(5)Jay O.
Tomoe ($$) Tanoshi ($$) Kotobuki (being replaced by Saki; $$/$$$) Blue Ribbon ($$) Sugiyama ($$$$) Sasabune ($$$) Neta ($$$$$) Masa ($$$$$$) A simple list of sushi restaurants in Manhattan where you will have a much better dinner. The sushi at Nakazawa is unimpressive though I have no doubt the quality is very high. The sushi is treated and served in a very impressive way, by very knowledgable waiters, in a very glossy space. Chef Nakazawa is a wonderful, masterfully skilled sushi chef and if the restaurant that bares his name hacked off the back dining room (eliminating the table seating) leaving simply counter seating, and the lights were to dim a bit, this could be a wonderful restaurant. For now, it is a large, shiny room with costumed waiters, serving overpaying customers who have been duped by a good Times review and have likely waited weeks to get in. I wish nothing but success for chef Nakazawa and his restaurant and, in an industry and a city where it can often be hard to make good money, I hope that he is rewarded well along with his partner Alessandro Borgognone.
(2)Richard L.
My rating is for the bar seating omakase. Overall Experience: 8/10 20 piece course meal served by the one and only Nakazawa - apprentice of the famed Jiro from Jiro Dreams of Sushi. The whole experience felt as if you're sampling the art that Nakazawa is creating in front of you. Each piece of sushi seems to be carefully crafted with a unique sauce designed to complement the rice and fish. To describe the food in further detail may take away from your experience should you decide to visit the restaurant so I'll leave those details out. Service is attentive with waiters and waitresses behind always ready to assist you when you look around. Chef Nakazawa speaks minimal English but manages to take the show away with his comical expressions and jokes. Food: 7/10 20 different sushi served - quality and creativity seem to vary between pieces. I liked the scallop and egg (who doesn't like the egg? it's his signature.) but I thought the smoked salmon was kind of lackluster. PS - You should always opt for the bar seating - table seating sushi are prepared by his apprentices.
(4)Jacqueline P.
Omakase with 20 pieces of sushi. Did not want it to ever end. The most memorable was the oh so sweet scallops and the uni with truffle salt. Attentive and friendly service. It was an overall amazing omakase experience. Hopefully I can get a seat at the bar in the future.
(5)Richard C.
Let me preface this by saying that I went twice in a month, and definitely recommend sitting at the bar and trying to get an earlier (5 PM or 7 PM) time. The 9:30 seating is late, and for some reason wasn't quite as impressive as the earlier one. (They also don't ask if you want extra pieces). This being said, a lot of their more oily pieces were simply phenomenal (Sardine, Mackerel, etc.) Their golden eye snapper was also extremely delicious. All of the pieces that Nakazawa hand serves you at the bar are very traditional, and he follows a similar progression of pieces like his master Jiro. For the most part, he serves complimentary pieces in sequence, such as two pieces of salmon, then two pieces of a bivalve, then two pieces of different mackerel, etc. He does tend to put a bit more citrus flavor (lemon/yuzu) than I generally care for on my fish, which although does somewhat enhance the flavor, means that when you eat the fish you should let the juice first dissolve a bit and chew slowly to make sure you get the flavor underneath the coating to register. If you want the chef to start making smaller portions of rice, he can do that too. While he doesn't make the fish pieces any smaller, (they're cut by his sous chef), you may notice that your Uni/Ikura pieces seem smaller as they're lying on a bed of rice. Unfortunately this comes near the end so for those of you with small stomachs but love the two, you might want to just grin and bear it. His tamago (although not made by himself) definitely lives up to the hype, and is full of more flavor than I would have expected from a simple egg cake. All in all, while pricey, I think it's definitely worth going if not only for the sushi, but for Nakazawa's hilarious personality and variety of unique Japanese fishes that he serves you. Be prepared to spend a few weeks trying to secure that reservation at 12 AM though.
(5)Caroline L.
Great for a special celebration AMBIENCE: The bar has comfy chairs that don't fatigue your butt from sitting in them. You get to watch Nakazawa and his apprentices prepare your sushi. SUSHI: Exceptionally Fresh - he touched the scallop and it moved. I saw live shrimps beheaded in front of me which were in my food. Every bite made me want to close my eyes and chew exceptionally slowly, savoring every moment. I enjoyed the unique sauces he used to flavor the sushi. Blowfish - Nakazawa is the only chef I'd trust with preparing my Blowfish. But it wasn't amazing. Maybe I just don't like Blowfish. SERVICE: Very attentive. PRICE: Very expensive. But cheaper than a flight to Tokyo. TIP: Sit at the Bar Monday through Friday. Nakazawa is not there the other days of the week. There is no waiting area if you arrive early. There is only one bathroom in the restaurant. But it's clean.
(5)Becky L.
Yes, the sushi was fresh and varied. However, the flavors were a bit lacking. Pieces that came with a touch of sea salt tasted too salty while others lacked the depth. The only exception was the sea urchin which was deliciously creamy. The ambiance was pleasant with modern lines. However, the service was RUSHED! The servers bused the plated so quickly that I did not have time to put down my chopsticks. And when I took my time to eat the sushi, the servers walked over constantly and hovering to see if they could take away the plates!!! The service made it an expensive meal VERY UNPLEASANT!!!
(3)Josh F.
The service was impeccable, with waiters who have a strong command of the dishes. A little more storytelling would be nice, but we asked a lot of questions and got answers to nearly all of them. The premium sake pairings were all excellent, but it would also be nice to have a greater sense of why certain dishes were paired with certain sakes. The meal had a bit less of the feel of a journey than I'd expected. There were too many pieces to remember them all, though I can now confidently say - The Unii was the best I've ever had, so I'm now certain that I just don't like it - The fatty tuna (all the tuna) was amazing - LOVED the scallop - The smokiness of the salmon chinook was awesome - You won't believe the tamago. It's tastes like...pound cake. It's a feat of magic. OK, for all this, if I rated on a price curve I'd probably take some stars away. This place definitely delivers a lot of excellence, but a good amount is also forgettable. It might be a function, in part, of my immature palate, but I would definitely argue that if you have a decent idea of your way around a sushi menu, you could do a "best of" version of Nakazawa at Yasuda or 15 East and avoid some of less exciting fish, but tastes vary. I'd come back if I could order a la carte, but I doubt I'll do the tasting again.
(4)Keith G.
Great Experience! Was brought to Sushi Nakazawa as a Bday present from a good friend. Luckily we got a reservation at the sushi bar. I noticed that at the bar, it was mainly parties of two--so keep that in mind when making your reservation. The experience was both comical and informative. Chef Nakazawa would take out his phone before each course and would show the bar what type of fish we would be eating next. His sous chefs each had a duty and everything was executed like clockwork. My fave was the tuna three ways. Only one minor complaint. If you can, avoid the corner seats on the left of the bar. One of the sous chefs keeps a boiling pot of water which he uses to cook the fresh shrimp. Everytime he lifted the lid, fishy vapors would kind of blow my way so when I was eating the sushi, I could smell the fish vapors too. I had to sit back a little bit to avoid. A minor inconvenience, but something to note.
(5)Turku I.
Would you like some sustainably sourced snootiness with your damp fish? a) They claim to answer their phones between 12pm - 4:30 pm, but are too lazy to pick up even within those meager hours; b) They keep you on hold for half an hour only to tell you that they have no availability for the foreseeable future, and chidingly instruct you to log onto Open Table "just after midnight" to snag a table sometime in the next decade. In fairness, I was a touch relieved, as my (otherwise carefully nourished and well-traveled) palate can't quite seem to distinguish between $20 nigiri at Tomoe and $200 nigiri at Nakazawa. But I figure it's equally likely that nobody's palate can, and that the emperor is stark naked. En bref, keep the damp fish, thanks.
(1)Ella P.
For shelling out $120 (we sat in the dining room), we were expecting more and were utterly disappointed. It could have been that my expectations were very high, but having had apprenticed with Jiro, the master himself, I don't think my expectations were unwarranted. Here are my qualms: * The rice was overcooked. THE most important element in sushi, the rice, was a tad bit OVERCOOKED which made every bite not to its full potential. Major disappointment here. * Each bite of sushi/rice was the smallest portion I've ever experienced. For $8 a bite, I'm expecting a normal sushi portion. These pieces are definitely smaller than your normal sushi bite. * What was great is that they give you a really wide variety of fish but during the whole meal no red snapper, no toro (WTH?). Annoys me when upscale places like this cheap out with 3 of 20 pieces of salmon. Service was great, albeit not very warm or friendly. All in all, definitely NOT worth the price tag. I'd say you're better half at other amazing sushi places in the city with price tags less than half of Nakazawa (Poke on the UES, for example).
(2)Ian A.
This was a tough reservation to get, but I am glad I stayed patient and got two seats at the sushi bar. Pro trip: try snagging a sushi bar seat at midnight on either Friday or Saturday night, there are less people to compete against. We arrived for the 930 seating, and were lucky enough to get the two seats in front of Nakazawa. He seems like a really nice man, but it also seems like he is putting on a show. The show though, was awesome. I have been to a few of the other great NY omakases, but this was my favorite. I just loved the order of the fish, the inventiveness of the servings, and the buzz in the restaurant. I would highly recommend the bar over the dining room. As people have already said plenty about the fish and the experience, I will just leave it at this: Sushi Nakazawa is an awesome experience worth trying. Great ambiance, great sushi, great memories (oh and great saki pairing as well).
(5)Yana P.
AMAZING omakase The best ingredients and impeccable service. The sake pairing was well worth it and made the experience exceptional. Very fresh fish, grab a seat at front (for two) or at the bar to see the chefs in action.
(4)Elaine W.
I really shouldn't review this place. The only thing you need to know is: GO. Get on the website and make a reservation. This is said to be the best sushi outside Japan. It's probably as good as sushi gets, so be prepared to find that everything else sucks after you've experienced it here. Though to be honest, I would still be perfectly happy with Japanese grocery store sushi tomorrow (a working girl's got to make do). After my recent trip to Japan, everyone asked if I went to Jiro's (of the famous "Jiro Dreams of Sushi") and took picture outside his restaurant. No. Why would I do that if I can't eat there? That would just be very sad. Nakazawa was Jiro's senior disciple. After receiving the master's blessings, he moved to New York and opened his own sushi restaurant. Hallowed chef, fabled restaurant on a quiet street in the West Village. When you make your reservation you'll notice that you can't get the first day/time of your choice. That's normal. You might have to book a month in advance or try your luck another day to see if a spot opens up. I got lucky, and a spot opened up on Christmas Eve. The dining room may seem more comfortable, but I'd highly recommend reserving the bar. Same price, same 20 piece omakase, but at the bar you get to stare at Nakazawa who will grace you with his somewhat goofy laugh and grin, while you get to ask him questions and watch him prepare your delicious morsels of fish. I will admit I was starstruck when I stepped in and instantly recognized him standing behind the bar. Expect to make very little conversation with your dinner partners. They won't see this as rude. In fact they will not be able to make conversation with you either. This is not the place to linger and have deep discussions about politics, your love life or anything in between. Even sitting in the dining room, your conversation will be swiftly interrupted every few minutes by the waiter coming over with your next flight of sushi and a succinct explanation of each beautiful piece. Whether you like it or not this dinner is all about sushi. Your plate in front of you will be the center of attention. In the documentary "Jiro" they say that the order in which the pieces are served is very deliberate--the flow is like a cadenza. Absolutely true. Pay attention. You will generally get the day's freshest cuts of the usual suspects (salmon, mackerel, lean tuna, etc.), but it changes depending on what's available and fresh that day. You will definitely get the famous spongy tamago (egg) at the end. My personal favorites were the Santa Barbara uni, lean tuna, sayori, and tamago. My final piece of advice is to watch "Jiro Dreams of Sushi" before you go. It's the same principle as doing your research/reading a travel guide before you visit a foreign country. It will enrich your experience once you have the back story about Jiro, Nakazawa, their philosophy, and modus operandi (yeah I just said that). For sushi purists, this is truly a special experience worth the $150 a head (you'll likely want to pair your sushi with some sake or white wine, so the bill will come out higher). No need to go crazy and starve yourself before your meal or tell yourself you need to hit the gym right afterwards--I mean it's just 19 tiny slivers of fish and a bit of egg. It's not like you (or I) have never wolfed down twice our weight in much greasier food before. Fulfilling experience. Worth it.
(5)Jennifer T.
Stumbled upon a reservation for two (bar seating) at open table randomly when I was just checking to see if anything was available so of course I nabbed it ASAP. I find that this is the best way to get bar seating. This place has a lot of hype and it is well deserved. It is the best sushi I've ever had, so good that I came twice. The fish is very fresh and melts in your mouth. I really enjoyed the different flavors that each piece had to offer which speaks to Nakazawa's craft. From the freshly shaved truffle to the cracked pepper, to the sea salt, to the touch of wasabi, to the simple stroke of yuzu sauce; it was simply delicious. The rice was warm and even on its own is very good. Long story short- creamy uni, scallop so fresh it twitches on your dish, sweet live prawn, and sweet but savory tamago. The first time I came I had the sake pairing and it does add to the experience. The sommelier was extremely knowledgeable and explained the different tastes and origins of each pairing and how it complemented the fish that was being served. Nakazawa himself is a very jolly, entertaining chef and being served by him was just fun. He jokes, laughs, and interacts with his diners and provides a memorable experience. Its mesmerizing to watch him work his magic!
(5)Vincent F.
I am one of those crazy fools who is still trying to figure out how to get to Tokyo just to eat the Omakase at Sukiyabashi Jiro. I love sushi and I've had it in any number of places. So clearly I needed to check out Nakazawa's place here in NYC. We sat in the dining room and had the Omakase meal which was comprised solely of Nigiri. There were no dessert offerings and there were no appetizers or options other than eating the course after course of fish on rice. Let me say this right out front : On average, this was the best Nigiri I've ever had. It was fresh, it was flavorful and the rice was exceptional. Now let me say this : This was far from my best sushi meal ever. I don't know why I was unimpressed. I think it had something to do with the minimalistic service and meal. It really was like everything was pared down to the bare minimum. It felt, sterile.. it felt boring. It felt disconnected from feeling. Yes I know this review is ridiculous in that I'm complaining about a $150 per person sushi meal by saying it lacked feeling, but at this price point, that's what I expect. I want to eat a piece of fish and have to take a second with my eyes closed to savor it as it melts in my mouth with flavor (like the O-Toro should have but didn't). I want to end the meal and look at my friends and say "Wow!".. not one of us felt that way. So, this meal was odd in that respect. I recommend it, but it's not life and death by any stretch.
(3)Andrew F.
Overpriced, overhyped, and an utter disappointment. The sushi here can't hold a candle to, say, 15 East or Sushi Yasuda. Not only that but plates were dropped while members of our party were in the bathroom. Twice. That wouldn't have mattered in the slightest if the fish had been transporting. But nothing was. Not one bite was memorable (not in a good way, at least). It's like the old Woody Allen joke about the restaurant whose food was so mediocre -- and the portions so small. I'm just sad.
(2)Felisa R.
This will be a very short review. The ambiance is perfect. The service was fantastic. The fish was otherworldly, and the sake pairings elevated the fish to another plane. Ditch the chopsticks, use your hands and let your tastebuds do a happy dance. Words just won't do. Rarely does the hype live up, but this does. Domo arigato gozaimasu
(5)Mike C.
Warning: if you have a shellfish allergy, you will miss out on the famed Tamago finale of the Omakase, as it contains white shrimp. I always tell myself shrimp isn't that great, and lobster rolls don't look so good to make myself feel better about my allergy, but this time it really hurt. As the meal came to a close and everybody waited in eager anticipation of the Tamago, Nakazawa placed a piece down in front of the couple next to us and my wife, and I got nothing. I panicked, and then he placed a piece of Baby Shad in front of me. What the hell is Baby Shad? Never have I been so disappointed to eat a piece of such incredibly delicious sushi. My personal devastation aside, everything else about the meal really was perfect, and you can definitely see why they deserved the 4-star Times review. From the moment you walk in, you are pampered endlessly. You get on one of the really cool, equally comfortable high, swinging chairs, and one of the waitstaff in a full suit and tie will actually push your chair in for you. Throughout the meal, my glass of water never reached below half full, with a little woman stealthily filling it constantly, but without intruding at all. Then of course there is Nakazawa, who serves you each beautiful piece with a smile. Sure, I see why people complain about the $150 price tag for sushi that isn't necessarily the end all and be all, but from the service to the fun atmosphere at the bar and the total experience, it is an incredibly enjoyable meal and a very memorable time. Now I'm no sushi snob and I don't pretend to be particularly knowledgeable about my sushi. I actually wish I could smack the guy in the head that was sitting near us whining about how much he loves Santa Barbara Uni and how delicate and creamy it is. Please. What I do know is that every single one of the 21 pieces Nakazawa placed in front of us was delicious. But I also know that I had some conveyer belt sushi while in Japan that was as good, if not better than the much more expensive stuff here. If you can't make it to Japan though, this is about as good as you can get. Sometimes I wish I could be a little Japanese woman, like the one next to us who said she was stuffed at the end of the meal when the diners were all asked if they wanted anything more a la carte. After those 21 pieces, I felt like I was just getting started, and I would've eaten the whole meal again, if I felt like spending a couple hundred dollars more, which I didn't. In fact, though the extra Toro Hand Roll I ordered was amazing, it stung a bit to see the very small few bites cost an additional $18. I'm glad I didn't also order the only other hand roll option, the Uni. In short, this is a meal you should experience once if you love sushi. I always rolled my eyes at people that say you MUST eat at the bar at certain high end sushi restaurants, or it's not worth going, but it feels like that may be the case here. The people at the bar are the only ones actually getting the sushi prepared by Nakazawa, and the atmosphere there feels completely different from the dining room in the back. So just be up at midnight refreshing OpenTable until you can snag a spot a month from now, and you will be happy once the delicious and memorable meal rolls around.
(5)Tony Y.
Let's be really honest here, the sushi at Nakazawa is good but not great. It's fresh and the chef is amazing but the fish is the real star here and I think people forget that. I've had way better sushi else where in NYC for half the price but for the respect for the establishment, I will not say which. First off, this place seems way too corporate. I appreciate the nice chairs but I'm at a sushi place, not my office. Secondly, the assembly line is ridiculous and the way the chef pumps out sushi is so impersonal. Omakase is supposed to be the freshest around so why is it that the otoro here doesn't taste half as good as the otoro I had elsewhere. In addition, while I appreciate the use of salt for texture, I think it's a lot harder to control than a brush stroke, hence some pieces are way saltier than it should be. Overall the place is good for an experience but not worth half its hype. The best part of the night: Someone asked, "what makes the tamago so sweet?" Nakazawa responds, "the sugar."
(3)Chris H.
Great: - omakase presentation by Chef Nakazawa. At the sushi bar, we watched him snap vigorously moving shrimp in half and then subsequently prepare them for our sushi within minutes. - chairs; the chairs at the bar were really comfortable. I need these. - the sushi ginger, or gari. It was sweet, and had all the ginger flavor without being overly strong or spicy. A good palette cleanser. - the fatty tuna. So-so: - a lot of the sushi. The 2 pieces of cooked shrimp really stood out as being terrible. I thought some of the other tuna pieces would have tasted better. Not a fan of the uni or roe, which is more a function of my taste rather than the restaurant. Conclusion: worth a try. Fun environment. I was really full after having about 20 pieces of sushi.
(4)Anthony D.
Just wow. After watching Jiro Dreams of Sushi, my girlfriend and I couldn't wait to go visit Chef Nakazawa at his newly opened NYC restaurant. After some nightmarish ordeals with staying up until midnight every night to get a reservation, we finally got through and got 2 seats at the sushi bar. If you are planning a trip here, I'd highly recommend to go for sushi bar only (it has it's own reservation slots on OpenTable), as if you sit in the dining room: A) He doesn't make your sushi, and B) You miss out on the whole experience that him and his assistants put on for you. The Sushi Bar is Omakase only and the price is pretty steep, $150 a head. It definitely lives up to the hype though. The entire experience was like being part of a story, with each piece of sushi being like a chapter in a well-crafted novel. Each had its own distinct flavors, presentation, texture, I was seriously blown away. There are 20 pieces of sushi in the Omakase. While it doesn't sound like a lot, dinner takes about an hour and a half and you are stuffed by the end. Highlights include the 3 piece toro plate, the creamy uni, and of course, his famous cake-like tamago from the movie. Overall dinner for two with two sake pairings (which I highly recommend for your first trip if you like sake at all) and tip, the bill came out to right around $500. Steep but well worth it. Highly recommended!
(5)Kathy L.
After a monthlong wait we were ecstatic to visit Nakazawa. The sushi bar is where you want to be - yes there is a surcharge but the experience is completely different from the dining room. At the bar each piece is hand served to you by Nakazawa. In the dining room, the sushi is served 2 or 3 pieces at a time I want to start by saying that Nakazawa is extremely flexible. I was afraid that they would balk at my shellfish allergy and distaste for uni or ikura but they didn't! They accommodated wonderfully, adding on different varieties of fish that oftentimes looked better than Y's shellfish options. I am also a huge fan of unique sauces and toppings on my sushi so Nakazawa was right up my alley. Yes certain pieces were completely mind blowing but others were surprisingly chewy. The most memorable piece I had was the Big Red Snapper with yuzu and sea salt. Y's favorite was the Uni (she had 2 pieces!) The service was also impeccable. Y and I were chatting about how we wanted buttery white wine and the waiter immediately responded by suggesting only the buttery kinds. Nakazawa was also extremely cheerful and attentive asking us regularly if everything tasted alright. When Y didn't finish all her rice he asked if the rice was too much and said he could reduce the size just for her Truly a top-notch sushi joint one of the best city. If I can score another reservation I can't wait to go back!
(4)Ariel G.
Okay, this is embarrassing. I had the premium sake pairing. There were seven glasses of different sake throughout the omakase. So I only remember the first three or four sushi I ate. I took pictures of the sushi, but I don't remember half of them. The moment I took the pictures, how I took them, what the sushi tasted like after I took their pictures, just nope, ney, memory's gone. What I can tell you is Chef Nakazawa is cute. When people are taking pictures with him, instead of saying "cheese", he will shout "Shushi~~~~" And the wine servers and staff at the restaurant are absolutely wonderful and knowledgeable. My wine server is called "Vigo" (Not sure how to spell it correctly, I am a foreigner, don't judge me) he gave me a lot of information about the sake I was tasting and helped me to pace myself during the entire dinner. Very attentive and caring. According to the video I have on my phone, the scallop was extremely fresh because it was moving before I ate it! In the video, I was tapping it for fun and giggling like an idiot every time I tapped it to make it move a little. And Uni, gosh....is to die for. I was sitting at the counter so I managed to talk to the chef with my broken Japanese which I have no idea how and where I learned. I filled the conversation with a lot of giggling. But according to the pictures my friend posted on facebook, which I had no memory of taking them, I had a pretty great time. So if you have choices, make the reservation at the sushi counter. You won't regret it.
(5)Michaela P.
My family goes to Japan often so being there really sets the bar high for high quality sushi. That said, Sushi Nakazawa did not disappoint. Every single sushi in the omakase was amazing, most especially the uni with white truffles. I've never had anything like that before. If you can, sit at the bar and watch the chefs hard at work preparing your meal. It's also better to sit there as the temperature of the sushi is close to what it should be.
(5)Timson L.
I found out about this when my friend told me one of Master Jiro's apprentice opened up a restaurant in New York. I then watched the Jiro Dreams of Sushi and i would like to give credit to the directors who made that film because if there's such a thing as 4D, i have just experienced it! I was getting hungry as I was watching the film. The place is extremely staffed and they were very attentive, literally be able to assist you within 30 seconds. The simplicity of the sushi is what made it unique. I've never had such an admiration for sushi in my life, the textures and flavors was so detailed and defined that i don't even know what i can compare it to. You get 20 pieces of sushi and each piece is a piece of art. If you watched the film, you would know that the Tamago is a master piece, and it takes years of practice before you can even start practicing making other pieces. And for such reason, I saved this for last and it was definitely worth it - it was perfection. If Tamago was a female, i would have rated it a 12 from a 1-10 scale. Chef Nakazawa blessed us with his presence and we also had an opportunity to take a picture with him and caught him on a break outside wearing a I LOVE NEW YORK shirt. it was quite a moment. TRY IT OUT! WATCH THE FILM!
(5)Kristine B.
2 sushi snobs I went with proclaimed this - the best sushi in America! It's probably the best sushi I've ever had, but I've never been to Japan and would need to try a few more places before proclaiming the best sushi in America title. We sat at a table (not the sushi bar) and it's $120 for omakase - 20 pieces. I can't remember all the pieces, but they were all extremely delicious - even sushi I don't normally like because it's too fishy tasting or I don't like the texture were all still very delicious here. I would definitely return and also, the sake options are fantastic!
(5)Alex Z.
NOTE: I DID NOT HAVE A HIGH EXPECTATION FOR NAKAZAWA WHEN I'VE MADE A RESERVATION. DID NOT WANT TO SET MYSELF HIGH AND FALL FLAT ON MY FACE. GOOD THING I DIDNT. Many if not all patrons who have made reservations here have seen the documentary hence why its extremely hard to get a reservation here. Booked every single night since they've open and there is a good reason why... This will be an intensive break down of the restaurant. The design of the restaurant is perfect in the sense of capturing New Yorkers walking by glimpsing into Nakazawa. From the outside, all you can see are sushi chefs serving sushi to their happily delighted customers and from the look on their face with each sushi hitting their palate, you want to be in their spot and believe me, you do! The moment you walked into the restaurant, you smell this aromatic seafood stock, at first you would not know what it is but you know you want to bathe in it. The sushi bar seats 10 people with a white counter top and black leather chair. There is a rectangular black piece of stone (granite, marble, not sure) for each customer where the chef places the sushi. The LED lights above beams parallel to the black granite plate, giving the spot light to each sushi piece it deserves like an artist on stage being adored by fans. It also serves as a perfect lighting for the many Asian-foodie-amateur- photographers taking every picture of each fish before consuming it. Sushi chef Nakazawa stands in the middle of the bar, 3 other chefs on his right and left prepping him the fish so he can make the sushi and serve the 10 customers. The amount of staff per customer is highly noted and appreciated, their attention to detail is on point. (Fuck, may I add that they are so staffed up in there and their attention to detail and hospitality is comparable to if the British prime minister was eating in there with his secret service team looking for suspicious activity.) So we are all assuming they want to get a Michelin star, its expected from them. Also, many of the staffs came from One Five Hospitality group, which own numerous restaurants including my fav 15 East. Now on to the sushi... 20 pieces of the most fresh sushi i've ever tasted. Since its booked every night, you can pretty much guarantee the fish is good. Notably what really set this place apart from other high end joints are... 1)Rice. Their rice is so damn fucking good. You can taste every single grain of rice and the ratio of sugar/vinegar/salt is perfect. The rice is intact when Nakazawa puts it down on your plate but disintegrate in your mouth slowly like breaking into a perfect poached egg when the yolk oozes out just so majestically. 2)Seaweed. Not many people pay much attention to the seaweed and neither did I until NAKAZAWA. Not sure if they toast their seaweed like we saw in Jiro, but the flavor is just amazing and combining it with their rice and fish, just fucking jizz in my mouth already and call it a day. 3) Fish... 20 pieces of sushi may seem a lot but their portion size is just right. Them fuckers know 20 pieces may seem a lot to customers at first but at the end of it, you want more. Its like they know when they construct every piece, the quantity is just right and enough to get you satisfy but not stuffed. There is a couple of pieces that really stands out to me. One of them being a smoked salmon? If you have dined there, you know what im talking about. Another was the uni with a $20 supplement, it was good to try but for $20 i think i will pass next time. Their 7 day cured mackerel was just OUTSTANDING. I think this may be my favorite piece. Its not too strong and overwhelming (Charles look out for this piece and the smoked salmon as well.) Their cooked shrimp is made on the spot and cook in their seafood stock that you smelled when you walked in. Most restaurant already have them precooked already and only in hot water. The last piece is his famous egg. It was good but nothing really to rave about for me. What dissatisfied me is that they dont have a kitchen and with that said, all the shrimp heads goes to the garbage. FUCK, I WOULD LOVE TO GET SOME HEAD, then again who doesnt? Gave them 4/5 stars because the bathroom door lock is horrible. You have to turn the lock hard counterclockwise in other to lock it. I found out the hard way when i was talking a mini shit during the middle of the meal and another customer almost walked in on me. Good thing my arms are long and was able to push the door close. BUT OVERALL, IT IS THE BEST RICE(10/10) I'VE EVER EAT. I thought 15 East was good, but damn Nakazawa was a tad better.
(4)I L.
It wouldn't be unreasonable to say that Sushi Nakazawa is the best sushi in the Western Hemisphere. Spectacular. Magnificent. Exemplary. There are not enough superlatives to describe the sushi experience at Sushi Nakazawa. We have been here twice already, and it is fair to say that it blows away Sushi of Gari, Ushiwakamaru, 15 East, Sushi Yasuda, Tanoshi and Neta (we have been to all of these). Daisuke Nakazawa is a true master of his craft, and he's super friendly, to boot! The sake pairing isn't bad either, but if you're not looking to drink, you can enjoy the omakase totally sober and it's just as good. It's hard to get reservations. Just keep trying on OpenTable. Your best bet is to check daily and swoop on cancellations. Trust me ladies and gentlemen: it's worth it. Just know that we're also fighting you for those open spots.
(5)Eva W.
Bar review. The lighting is a bit bright. The chairs are rather awkward and heavy. It was also a bit weird that the proprietor and his cohorts hovered around in their suits. However, the quality of the fish is top notch and the condiments are nicely paired to bring out the different qualities of the fish. Nakazawa was extremely personable and loved to laugh. He personally served every single piece. Personally, I liked that the amount of rice with each piece wasn't excessive. Overall a great experience! PS. Be aware you have to pay a deposit with your reservation.
(5)Cynthia M.
This is a tough one to review. Lets start with the pros... - Sushi Chef Nakazawa is great! Super friendly and approachable, funny, and quite entertaining. That definitely added to the experience. - Sitting at the bar feels like you are watching sushi theater. It is entertaining, fast paced and you can't stop watching them move around and do their thing. Most entertaining sushi bar experience I have had. - Service is attentive and my water glass was never empty. - The chairs are super comfortable. Kinda reminds me of a barber shop seat and it does require the staff to push you in, but it is very well cushioned. - We did not leave hungry. The 20 course omakase was more than enough and the sake pairing was quite nice. - The yuzu sorbet at the end of the meal was refreshing and delicious. I also enjoyed the frozen blackberry surprise at the bottom of the sorbet. - The TAMAGO! If you watched the movie "Jiro Dreams of Sushi" you would know that this is what Nakazawa spent months trying to perfect. Jiro finally approves it and Nakazawa said he cried tears of joy that he got it right. I see that all those months of hard work paid off. The Tamago was simply divine. It reminded me of a pound cake and a custard. It was the best bite of food I have had in a while. You also get a nice sized portion which was great. Absolutely amazing and kudos to both Chef Jiro and Chef Nakazawa! Now, the cons... - Too big of a staff. All the men in black walking around were overkill. Felt like a security detail and it was quite distracting. Took away from the simplicity of a sushi bar and felt a bit vegas-y. - Outside of a couple of pieces in the omakase, nothing was really mind-blowing. There was no harmony to the order that the pieces were given. The third or fourth dish was an overpowering piece that was so peppery the flavor lingered thereby interfering with the next couple of courses. - The Tuna trio pieces really didn't differ all that much from each other. I was expecting a really great piece of otoro, but it was really not very different from the akami. - We noticed that they served a few pieces of really butchered Uni. Luckily we weren't on the receiving end of them, but it was surprising that Chef Nakazawa just let that go through. We saw him just pass it along to the servers without a second thought. - The price is a bit too high for what you get. $150 for omakase is fine, but for the quality of the dishes we received, it just didn't match. Overall, it was still a great experience and I am still glad I tried it once. Still thinking about that perfect Tamago piece and I think I will be for quite a while! Would I come back? I'm undecided...
(4)Kamiu L.
This was incredible. Lived up to my very high expectations. Definitely get the 21 piece omakase at the sushi bar, with the sake pairing. The uni, pike mackerel, and tuna three ways were my favorite pieces. The egg custard finale was incredible, I am still thinking about it days later.
(5)Amy Y.
My boyfriend took me here for my birthday, we had omakase. The food is outstanding, worth every dollar. They pay very close attention to detail, I was impressed. The fish is so fresh. The scallop I had was actually still moving on my plate.
(5)Michael W.
Chef nakazawa is the only reason to come here ! He's fun, he's humble, he's hard working, He's sincere & try's damn hard to improve his communicating skills yet easing the crowd with his simple jokes, who cares if the jokes are dumb or not. nakazawa is likable !! his laughter is contagious. Sushi wise doesn't blow our minds but who's sushi really can?! In this city full of wannabes it's really easy to be fooled, and people are expecting more for the buck, which at $150 for 22 bites to me was totally worth it. ($6.81 a piece ! come on people do the math and don't complaint about the damn price already) But first jiro has to be watched thus making us believe that nakazawa was apart of something greater, disciplined and ultimately a spiritual journey. Nakazawa doesn't seem to be uptight so why the whole crowd sitting at the bar should be? Which it seems because there are no music at all. Nakazawa knows little jokes help us remember it's about the spirit that can satisfy the soul, sushi is just not enough if jeans runs too tight if you know what I mean. The establishment however felt like a men in black sequence. Black suit here & there making sure everything is perfect which it was. So a big plus for service. Table wise is not wise to book because nakazawa is not apart of it. Other chefs (all japanese which is a plus) handles the sushi that's being bought back to the tables are not that detailed. Overly sauced on eel, sloppily placed on plate. I didn't care for them much but still much respected. Highlights were the tamago, hay smoked pieces which I thought was different. The rice and seaweed was perfection. The size of the pieces were great which covers from side to side. Nothing wowed me because I don't expect to be wowed, there's only so much you can do with sushi. Ichimura is more traditional which nakazawa knows. Just fish & the rice. Nakazawa is making little different for New Yorkers he said, and he's right & he should. In New York it's all about the surprises and the tricks up their sleeves. Just don't give out the secret and nakazawa will do just fine. Chef Daisuke Nakazawa is on the Top of my list as the best sushi omakase chef in NYC.
(5)Ken S.
KenScale: 9.0/10 Sushi Nakazawa is a new sushi restaurant everyone is buzzing about lately, largely due to its chef Daisuke Nakazawa, who once worked as an apprentice under the revered sushi master Jiro Ono in Japan (who was even featured in a documentary called Jiro Dreams of Sushi). The restaurant has a ten-seat sushi bar and dining tables inside, and the seat at the bar is one of the hardest tickets to get in New York City these days. I was lucky enough to score that ticket, and wasn't disappointed. At the sushi bar, chef Nakazawa personally makes and delivers all the dishes. The restaurant has a $150 omakase menu featuring over 20 pieces (you can also ask for more pieces for extra bucks). The fish, from regions as varied as Maine, Alaska and Japan, were all incredibly fresh. Some pieces such as scallop, toro, bonita, and mackarel just blew me away with the way they melted in my mouth to create a blissful experience. I also loved the texture of the rice, not too firm and working harmoniously with the fish. The restaurant doesn't serve soy sauce separately since all the pieces come with flavors such as yuzu spice and mustard. I really liked the way these spices worked to give that extra kick to the pieces. At the end of the meal, chef Nakazawa also serves tamago, a simplistic yet amazing piece with great texture. The meal was memorable not only because of the quality of sushi but because of the opportunity to interact personally with friendly chef Nakazawa. He explained where each fish came from, and what type of spice was used in each piece. The restaurant has an extensive sake, wine, and beer menu (I tried an outstanding junmai ginjo bottle that was served on wine glasses). I was a bit surprised that the atmosphere of the restaurant was more formal than I had thought, with fully dressed staffs and the dining area that looked more like a fine hotel dining room than a casual sushi restaurant. I was told that the dining room takes reservations up to two weeks in advance, while the bar takes reservations up to one month in advance (with maximum of two people at the bar). My recommendation is to just to plan ahead and make that commitment one month in advance for the bar. Once you score the reservation, the restaurant will charge $50 per person within the next 24 hours as a form of deposit. I'm delighted that another outstanding sushi place has arrived in New York City.
(5)Julio I.
Party of 4. FOOD GRADE: 90% Amazing bites of sushi. Not sure if it was the alcohol mid-way through the meal, but the bites kept getting better and better. There were highs and there were some lows, but even the lows were pretty damn good. Food: 90% ------ Smoked Shirosuke Salmon Chinook King Salmon Sea Scallop Giant Clam Fluke Japanese Red Sennet Porgy Half Beak Gizzard Shad Blue Shrimp Spear Squid Black Skipjack Wild Yellowtail Smoked Bonito No Strings Torn Medium Fatty Bluefin Tuna Soy Marinated Seared Lean Bluefin Tuna Uni Sta. Barbara Soy Marinated Chum Salmon Roe Tomago Unagi Dessert Sake Yuzu Sorbet with Pomegranate Seeds Service: 100% ------ Good timing between dishes. Separate waiters/waitresses for food, explanation, sake and clean-up. It was very efficient and very friendly. Ambience: 95% ------ Bright, clean lines, modern, formal. Better to wear a jacket. Value: 90% ------ For $120 at table seating, the 2 hour meal was worth it. While there are other sushiya omakase places out there for much less, I still think Nakazawa can command such a price tag. However, I am partial to nigiri. Not recommended for people who simply want to try out a 'Jiro' experience.
(5)Richard S.
The experience and amazing attention to detail is what makes it almost worth $400 for two. The service was perfect and the host made you feel like you were the only one in the room. The evening was a well orchestrated production from the moment we walked through the door. We sat for Omakase. The fish was excellent and some stood out as the best ever but some did not. I personally loved the Tomago which seems to be a topic of debate. If I were to be critical I would say that the sushi bar seating is way too uncomfortable because the you sit in bar stool like swivel chairs that you will need assistance getting in and out of (which they always provide). The sushi did not live up to the hype or price but the overall experience was excellent. We ate... Ivory king salmon Ash smoked salmon Live scallop (still moving) Giant Clay from Washington State Grouper Japanese Red Senate Horse mackerel Sardine Mackerel Aged Tiger Shrimp Blue shrimp Wild yellowtail Bonito Bluefin tuna Medium Fatty tuna Fatty tuna Sea urchin Ikura Sea eel Tuna hand roll Tomago Sorbet
(4)Tina Y.
There is a lot of hype for this place, and as always when the hype is greater than the quality it is easy to be disappointed, but the food was good although there is room for improvement. (if you are complaining about the lack of soy sauce - I think the half price sushi joint is better suited for your tastes). To judge a restaurant by the tomago is unfair. Yes, that damn tomago is supposedly the most famous in the world - made by Nakazawa himself. Did I like it? Yes, but it is really personal preference. If you are not a fan of tomago anyways, quit complaining about this guy's. It's easily one of the best in NYC, and it better be, given that no other sushi joint focuses so much on something that is not even fish. We were amongst the first to try this place when it first opened, made a reservation for a week after its official opening in case there were kinks they needed to work out. Being the early birds, I think they did well. Omakase Alaska White King Salmon with Okinawa Sea Salt & Citris Saka House made salmon from Alaska * Hotate with Sansho Pepper and Sake Sauce (Maine) * Seared Geoduck Clam with Soy Sauce Abalone boiled for four hours (California) * Saba Mackerel, pickled for 5 days * Kohada (Trigger FIsh) with Trigger fish liver and daikon Hirame with Yuzu * Spear Squid (Long Island) Blue Shrimp (New Caledonia) Shima Aji Skip Jack, hand smoked * Blue Fin Maguro Chutoro, pickled Toro, japanese mustard Uni (California) Ikura Anago Tuna Hand Roll Tomago I starred the most memorable pieces. Hotate still in its shell, that's a win! Abalone boiled for four hours, another win! The smoked and pickled pieces were pretty interesting too. There wasn't anything that I disliked. Sake Pairing. Personally I didn't like their sake pairing. At $40 a pairing, I probably shouldn't be complaining but that may be the exact reason why I'm complaining. The first or second pairing was great, then it went downhill from there. The sake sommelier said it herself, you start with something strong then you progress towards the weaker stuff. I must have understood her as, you start with the good sake then move towards the cheap stuff, cause it sure tasted like it. Ambiance. I felt a bit weird in there, although Nakazawa tries to engage everyone in conversation. Perhaps it was still opening and the Italian bosses were in restaurant to make sure things were going well, but it felt a bit mobster with all of them standing around behind the guests speaking in Italian and offering friends/family free food? Perhaps we'll go for a return visit when some of this hype dies down.
(4)Arthur H.
I ate at the sushi bar, and I'm giving this 3.5 stars. Also, to everyone complaining that his tamago is too much like a cake... Kasutera-style tamagos aren't uncommon; Sukiyabashi Jiro, Kanesaka, and Sukiyabashi Jiro Roppongi (all great sushi places in Tokyo) have the same style... (And 15 East has a similar style, too.) Really good pieces: Saba and uni Disappointing pieces: Hotate (too salty) and anago (it's decent--just disappointing in that it could be sooo much better) --- Good things first! The fish was generally fresh--there was a generally decent mix of locations from which the fish came from, though I have to admit that I was surprised by how much fish was sourced from the Northeast. The rice was also pretty good; the temperature was good, texture was great, and taste was right. (Monty, however, was disappointed that one of the pieces had mushy rice; I didn't notice this, but Monty's palate is superior to mine.) Also, the seaweed was EXCELLENT and was similar to good seaweed I've had in Japan. --- Now we go over the bad stuff! I guess I'm kind of a snob about this, but one thing really bothered me here. Some of the nigiri we had utilized precut fish. The akami, for instance, had been cut about 10 to 15 minutes before. I strongly prefer freshly cut fish, which is something I generally haven't encountered in my favorite places. (Kyubey in Ginza actually involved fish that had been cut and left to sit out for five minutes, and that already really bothered me...) Another issue I had with the meal was that the portions were really small. I wasn't used to how small the nigiri were, and I was left hungry at the end. I was pretty disappointed when they just cleaned up everything without asking me if I wanted more nigiri. I can eat way more than 21 pieces here... However, I should probably add that the two girls we were with thought that the portions were just right. Hmm. The meal ended up costing about $190 per person, and I honestly don't think it was worth it. I can go to Ichimura or 15 East for that price, and my overall experiences there have been far better. The rice was generally similar, but I thought that the fish at those places have been fresher and more flavorful. Sushi Nakazawa was good, but I still think it's a notch below Ichimura and 15 East. However, Chef Nakazawa is still young; maybe he'll improve the restaurant a lot in the next few months! Sushi Nakazawa vs. Sukiyabashi Jiro (Roppongi): Some of you are probably wondering how Sushi Nakazawa compares to Sukiyabashi Jiro. I haven't been to the main branch, but I've had dinner at the Roppongi branch (with the younger son). I enjoyed the sushi there FAR more. The fish was much fresher and more flavorful, the rice was better, and there were some truly spectacular pieces (especially the uni and anago) in that meal. I can't say the same about this meal, sadly. However, that meal was in TOKYO, and it was also nearly twice as expensive as Sushi Nakazawa, so... that says a lot.
(3)James T.
Do you dream of sushi? If so, you should definitely visit Chef Nakazawa and allow him to expand your horizons. Former protégé of the famed Jiro of "Jiro dreams of Sushi," Nakazawa brings the traditional flavors and discipline of the far east to the West Village. After opening in 2013, this spot has received critical acclaim achieving a perfect 4 stars from The New York Times.
(5)Stacy T.
If you hear laughter, it is probably Chef Nakazawa. He has a great, boisterous laugh that unites all the sushi lovers at the bar. Any solemn face is quickly lit up by the Chef. He is not camera shy either. He poses freely for pictures and encourages the captured moments before they are quickly devoured. He is so interactive with his guests that it is quite playful. Overall, I can say that the fish quality is on par with the greats - 15 East, Sushi Yasuda, Ushiwakamaru, etc. I love a fresh, new sushi bar and this one fit the bill. Outstanding notes include the golden eye snapper with salt flakes (slightly seared), and the hay smoke technique/flavor. Here is a full list for those who are curious: 1. Chamu salmon with rock salt - off to a great start, sweet and salty 2. Sockeye salmon with hay smoke - elegant and smoky 3. Maine scallop with yuzu pepper - a nice spicy kick, scallop slightly less fresh than previous experiences 4. Cuttlefish with soy salt and shiso leaf - liked the freshness of the leaf 5. Unicorn liver - I was and still am puzzled by this, but this is what the chef called the pate-like addition to this piece. 6. Golden eye snapper with salt flakes - slightly seared with a delicate smoky taste - FAVORITE! 7. Horse mackerel - solid, but nothing striking 8. Japanese mackerel - aged 7 days 9. Live shrimp 10. White leg shrimp giant - somewhat boring, I was hoping for a deep-fried head 11. Spanish mackerel with yuzu pepper 12. Cobia - sweet and firm 13. Bonito with hay smoke - soft and yummy 14. Boston blue fin tuna trio - lean, soy marinated, medium fatty toro 15. Santa Barbara uni with white truffle shaving (plus $20 surcharge) 16. Salmon roe - brings out the earthy taste of the seaweed 17. Saltwater eel with eel sauce - creamy texture, sweet and salty 18. Tuna hand roll - super soft with a touch of saltiness 19. The famous egg Some other notes: The chairs at the bar are a slight awkward. They are very large, so they are hard to maneuver and you will literally need someone to push you in. I felt I was going to fall backwards sometimes. In addition, I was at the last seating at 9:30 and Chef Nakazawa did not linger to see if there would be more sushi requests. So, if you would like a more extended experience, try to get the earlier seating if you can. By the way, there is free parking on the opposite side after 6 pm on weekdays =). I literally parked across the street. Overall, hope you enjoy and love your experience!
(4)Christie K.
Honestly, I went in with higher expectations. For the omakase, it was good but not great. I mean maybe it was the fact that we did not sit at the sushi bar but the nori was soggy. Rice, not the perfect texture and uni from Maine? Most of the fish was sourced locally-not that it's bad but it's not what I had in mind. And the icing on the cake was the fact that not one of the six staff we walked by even said thank you or goodbye! I know it's not the biggest ordeal but it caught me by surprise. Price aside, I've had better quality fish as well as service. Such a disappointment for the hype it received. One positive was their yuzu sorbet. Very delicious! Based on my experience dining at the table, if I could give Nakazawa 3.5 stars, I would. I will have to update this after a bar experience. To be fair, I should have known better than to have sushi table-side. First timer table side & desperate for the Nakazawa experience, the end result was simply a bad combination. Sigh. I look forward to a better experience which I hope will include some uni from Japan!!! Fingers crossed.
(3)Alwaysbe L.
I really wanted to like this place. I usually keep my expectations in check before coming to overhyped, highly reviewed, long wait-list tables. With sushi it's something I only consume at very high levels by a well trained Japanese chef or nothing at all. No offense to non-Japanese chefs because there are few in NYC but let's face it the term shokunin kishitsu is not in your native vernacular. Like many I thoroughly enjoyed watching Jiro documentary and the intrigue of having a disciple of a master serve his very own omakase in West Village was too enticing to ignore. Sushi groupie friend and I were fortunate to land a last minute cancellation and sat at the table in front of chef Nakazawa and we were psyched! We met the chef and he was very engaging and affable as many reviews have mentioned. He's so friendly and likable after we stepped out of his restaurant he insisted on taking pictures with us. Likes: Chef and his personality. Best tomago ever - castella (fluffy japanese lb cake) like with slightly sweet and subtle dashi flavor. Uni and scallop pieces. Dislikes: Too tall bar chairs. Really uncomfortable (overdressed) wait staff to customer ratio - they were swarming everywhere! Rather strongly rich and fishy pieces too early in the rounds. overcooked spot prawns, too many blow torched pieces. Still unpolished sequence of pieces to make it a master sushi theatre. Sake pairing not very good.
(3)Yalong C.
Best raw fish in NY. Authentic way to prepare material. Best Sushi I can find in New York and have learnt a lot of fishes and places you may never heard of. I love the salmon that has changed my distaste to salmon. Not just the rareness of fishes but also the way to combine with spices and rices for great sushi. The legendary Egg Omelet is anther best thing I can find in New York, art come from Jiro in Tokyo. A must for sushi lover. Worth $120 for a life-time experience. And Reservation at sushi bar is super difficult.
(5)Eugene L.
It pains me to write such a review, but it must be done. Like most, I saw Jiro Dreams of Sushi and becoming enamored with the potential to try such dazzling sushi, I started saving my pennies for the day when I would hop on a plane across the sea to sit at famed Jiro's. When Nakazawa opened, it was like the food gods shone their faces upon the American populous and said, "behold! the fish you seek shall be thine!" For days upon end, I set an alarm for 11:58pm, three browsers open to OpenTable in hopes of snagging a bar reservation. No luck. My wife, however, decided the dining table was an acceptable option and since there was a table available for her birthday, we decided that intimate conversation could trump seats at the bar (she thought anyway, I still wanted the bar seats). We arrived promptly, and the place looks nice. I passed the envied bar seats without a glance. Maybe one or two. Soon the omakase began, with a wonderful server explaining each piece. The salmon, then scallops, and white fish, and jackfish, and mackerel, each plate arriving quickly after the previous. Standouts? Scallops, uni (add white shaved truffles for $20 more), salmon roe, and for me, the tomago. But notice I listed only 4 items as standouts. I literally just finished the meal 90 minutes ago (and no, I didn't drink so inebriation is not a factor). There are 20 or so pieces of fish (I honestly didn't count). I've been around and at restaurants where I've had 14-20 dishes, I can remember at least 8-10 standouts years afterwards. After each dish, we were more and more let down. I appreciate the layering of flavors that the sushi provided, but ocasionally, they would overpower each other. The smoked spiced jackfish was too smokey and spicy barely tasting of fish (which is supposed to be the point right?). The shrimp was cooked well but it could have been any old shrimp. The cooked tuna sushi lost its subtle nuances. On the other hand, the standouts did stand out spectacularly. The uni was ungodly melt in your mouth goodness with the fresh truffle. Was it a good meal? Yes. Was it the best sushi we've ever had? Nope. From a pure quality standpoint, it's definitely up there. For the price (130 + 20 supplimental + 40 for one regular sake pairing), we would say it's not worth it. I've spent this amount of money on restaurants where I can emphatically say it was worth this, but I cannot about this one. Did you want to go before reading my review? I won't try to convince you otherwise, but you won't get a recommendation from me if you were on the fence.
(3)Stephanie W.
After watching Dreams of Jiro and reading Pete Wells 4 star review in the NYT, I felt compelled to visit NY and dine at Sushi Nakazawa. It is a 20 course omakase, with 2-3 pieces of fish presented at a time. The sushi rice is not too compact, and perfectly seasoned as to not overwhelm the sushi. The fish itself has really clean flavors with delicate accents such as yuzu and kumquat zest. My absolute favorite was the hay smoked wild salmon. Subtle smoky flavor permeating the flesh. It is the best sushi I have had. Finishing off the meal are the tamago and a yuzu sorbet. The tamago is a sponge like cake consistency with a touch of sweetness. Yuzu sorbet is light and refreshing. Both quite bright and pleasing. I agree the staff seemed tense, with no one really smiling. One of our servers had an apprentice following him around, which reminded me of residency and being at a teaching hospital. Maybe they could open for lunch and do the training at that time. I also wish the space between the sushi bar and dining room was wider. This would make the sushi bar more visible to the dining room area so one could peek at the chef(s) at work, which makes the dinner experience even more enjoyable. When we were leaving, Chef Nakazawa did stop his prep and looked up and smiled, which made me smile. A nice way to end a memorable meal. A return trip to NY is definitely a must as I would like to dine at the sushi bar. Or perhaps Chef Nakazawa can make a special appearance in California.
(5)Gracie J.
The truth is that Nakazawa's getting a lot of hype from his Jiro association. We bought into the hype and paid $120 each for a dining room reservation. In response to a previous review, I don't care if my sous chef is Mexican, Chinese, White, Green, or Purple-skinned... as long as they have a passion for sushi and know what they're doing. Sushi chefs: Being in the dining room our sushi was made by the sous chefs. Composition was generally good although I had one piece overwhelmed by wasabi and made me cough and gasp for water. Generally the rice and fish balance was good although they do tend to clump the rice into smaller, denser balls than other restaurants. Atmosphere: We were surprised by the Western look. Servers all dressed in black suits. Sake served in wineglasses. Very fancy looking but personally not what I like at a sushi restaurant. The lighting is literally night and day - dim in the dining room and super bright at the sushi bar. Fish: were all great, clearly fresh which each having their own unique flavor. We counted 20 pieces for our omakase (including tamago). Favorites: butterfish, fluke, manta shrimp, kampachi, bonito, amberjack & skipjack. Tuna, as usual, were fabulous. Overall, it was a plesant experience, but if I were to go back I'd shell out the extra to sit at the sushi bar and get the whole experience. Nakazawa is a very nice guy who patiently poses for pics with customers. It would have been great to be able to interact with him.
(4)Courtney G.
You know this place is great based on the other reviews. Just want to point out what a classy, but fun, atmosphere it has. Very comfortable seating with formal service/sommelier, but the sushi chefs don't take themselves too seriously. No pretension, amazing food, and a great date spot (if you need it).
(5)Lizhi Z.
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(5)Bjorn P.
I had the honor of sitting at the bar. The sushi was brilliant and Nakazawa was affable, funny, laid back and genius. This was not like the Jiro experience but I expect it was just as tasty. The premium sake paring was also fantastic. My favorites were the egg custard, scallop, smoked salmon, uni, tuna. salmon...yeah everything. The trigger fish with trigger liver was super fresh but not my thing. Clearly the best sushi you will ever have. Loved it!!!! Worth the price.
(5)Mohammed A.
It's a nice place, hard to get reservation, but like the Tokyo original, it's a bit overrated. The sushi is a fixed tasting menu, you get around 10 plates then some desserts, some sushi is really good but some are really bad, they don't give you soya sauce, maybe it's some etiquette thing, didn't want to ask and be embarrassed to be honest. The host will introduce each plate and where the fish came from, Alaska to Ecuador, Japan to Canada, they come from all over the world. The dinner will set you back $120 without drinks, unless you are an avid sushi lover and prefer something traditional than trendy and modern stuff like Nobu, you won't like it.
(3)Kenneth L.
Hands down the best sushi I have ever tasted in my life. Unless you have a ticket to Tokyo and reservation at Jiro's, this will most likely be the best traditional edomae nigiri sushi you will ever experience. $150 for (at least) 20 piece omakase, $40 for your choice of pairing: sake, sparkling wine, or wine. (Yes, it was worth every penny.) Everything was simply, but elegantly and perfectly prepared. Nakazawa-san, like a traditional sushi chef should, does not strive to do anything too fancy or ridiculous. Instead, the shokunin relies on unparalleled technique and simple ingredients to complement and really augment the unique flavor and texture of each fish, so that at the end of the day it is the fish that shines through as the hero of the dish. (In other words, don't look for anything unconventional here. You won't find "cooked tomato over salmon" nigiri; this would probably be the antithesis of a night at Sushi of Gari.) Yes, the ingredients were more traditional and simple; however, each nigiri piece still managed to overwhelm your taste buds with an explosion of flavor. The secret is all in the details: the knife work and cut on the fish, the varying and optimal temperatures at which each piece was served, the ratio of sushi meshi (i.e., rice) to meat, etc. Of course, omakase here wouldn't be complete without Nakazawa-san's famed tamago (egg), which took him months to perfect after 10 years of working under famed Jiro's tutelage. Unlike at Jiro, though, here you won't experience the same anxiety or pressure to eat and finish under the watchful gaze of a sushi master. Nakazawa-san's warm and magnetic personality really shines through as he really tries to make each of his guests feel welcomed. Just by watching him, you can tell how appreciative he is to be given an opportunity to go above and beyond just dreams of sushi and realize his own American dream, too. Our omakase progression (to best of my memory) below... BASE: Clam Geoduck Abalone Sardine Fluke Shrimp Swordfish Spanish Mackerel King Salmon Maguro (Lean Tuna): amazing, my personal favorite Chutoro (Medium Fatty Tuna) Otoro (Fatty Tuna) Uni: Nakazawa-san allows you to pick from a selection of the spiny animals, and he cracks it open and prepares it on the spot. No preservatives; best I've ever had Anago Tamago ADDENDUM: Jack Mackerel: Nakazawa-san's personal favorite fish Baby Squid Ikura (Salmon Roe) Tako (Octopus): phenomenal; best I've ever had Great and highly attentive service from staff as well.
(5)Michael K.
Gotta get one thing out of the way - If you are the girl in the purple dress and gold necklace that sat in seat 3 today at around 8 PM, send me a message. You are hot. Alrighty then. Considering Nakazawa-san's pedigree of apprenticing under the legendary Jiro Ono in Japan and esteemed Shiro Kashiba (also a former Jiro apprentice), along with the increasingly competitive sushi scene in NYC, I had very high expectations. Ambiance/decor: The chique, contemporary interior and classical music playing in the background created for an interesting dining environment. It did not feel like a good match for an upscale sushi bar in NYC and had a very lounge-y vibe. The hosts, while incredibly friendly and polite, seemed to rush us to our seats, take our coats and our drink orders. Sushi: The most important part! Some of the notable pieces of today's omakase menu were the coho salmon (distinct, trailing smokiness); blue shrimp (highly satisfying texture and wholesome); Maine urchin (refreshingly cool and sweet); and tuna hand roll (perfect balance of rice, nori and o-toro). The final piece of the omakase was his famous tamago. The texture was incredible - simultaneously soft and firm, similar to a fresh brownie, with a distinct sweetness to it. It did not have an omelet-wet consistency and was more akin to a custard. It was a wonderful piece and a unique, tantalizing contrast to the oceanic dive of the rest of Nakazawa-san's omakase. Nakazawa-san: He has a very playful sense of humor (i.e. trying to exterminate a fly with his blowtorch) and is beyond friendly. I will readily boast that he was impressed with my knowledge of his time in Seattle in addition to his more visible role at Jiro's and it was a pleasure to converse with him through the evening. His passion for his craft is transparent and upfront as he happily serves his customers and jokes around with them, even with his limited English. A unique aspect of the Nakazawa experience is placing a live blue shrimp on a tray to show off its aggressiveness (and thus freshness) right before he boils it. He jokingly wondered aloud if he should train them to do tricks. He also kidded me about taking picture of him as he worked saying that it's $10 per picture. The sushi and experience was so enjoyable that I actually believed him for a second. Final thoughts: What I appreciated the most about my dining experience at Nakazawa-san's restaurant was his willingness to take chances. With both the decor - though, I was not a huge fan of it - and the omakase itself, it is clear that Nakazawa-san is determined to blaze his own trail and create his own, unique legacy. He remains loyal to the minimalist and traditional tendencies of Jiro, but is not afraid to think out of the box with his pieces. He confidently will employ his blowtorch, sea salt and zest to add subtle uniqueness to his pieces. Indeed, the demand for ultra-elite sushi in NYC is growing and as such, the competition is fierce. I can confidently say that Sushi Nakazawa will comfortably hold its own among the city's best.
(4)Nomad M.
Finally made my way here last night, by myself. Yes, I rejected invitation to here on a date because I wanted to fully focus on the food (and that's why I usually go solo while trying new restaurant). Even though it costed me a quarter pair of Louboutin. It is worth it. I am not going to give you a detail list of the sushi I had last night - many previous reviewers have done that. And you will find it in my pictures. But I want to point out something unique about my experiences at Nakazawa that differentiates itself from other established "sushi shrines" in the city - the people working here. From the chef to sommelier to wait staff, every one made me feel like I was dinning at a friend's kitchen. We joked, laughed and talked about food and sake. I have been to many other more established (read "older") sushi restaurants in the city, including Yasuda and 15 East, and always sat at sushi bar instead of table, Nakazawa is by far the only place makes me feel casual and relaxed. I think one close comparison I would choose is the 9 seats Ichimura, similarly intimate. But I would say meeting Ichimura san is like meeting Steve Jobs, while meeting Nakazawa san is like meeting Mark Zuckerberg. You got my point (if you don't, I am sorry. I work in IT). Being said that, Mark does not have the sense of humor like Nakazawa san: right before my 10th sushi - abi, Nakazawa san placed a live shrimp in front of my plate and said, "his name is Johnny and he will be in your mouth next!". Ha! Yes, food. Fish were all domestically sourced, plain fresh but no surprise. That is one of the minor disappointment I had. I asked about uni and Nakazawa san said, he liked the one from Cali, for freshness. And he added, "if the dinner is $600, you will have all your fish from Japan! This is business!" Ok, fine. But I did get two or three Japanese sourced ingredients while I had omakase at Azabu for $150 :/ Another thing that is unique here is the sake selection and the knowledgeable sommelier. Last night, one of the owners, Maurizio, who is the sommelier that introduced every pour I had. He was knowledgeable and super friendly. He was patient enough to explain the taste and texture of the sake he poured me, be it jumai or daiginjo;; answered many of my may-be-stupid questions about sake. He even went on recommending a "sake cook-book" to speed up my learning :) At the end of the night, I had a chance to chat up with another owner, Alex, together with Maurizio. Both are brilliant businessmen with a great sense of humor. If I had to point out one another little disappointment is that, there is only one sushi option for the omakase. The 21 pieces may not be enough for some people, but it was hell lot of food for me :( I even call ahead and asked them if i could have half sashimi half sushi because it would be very difficult for me to stuff in 21 pieces fish and rice. The answer is, sorry but no....I was really full by the 12th piece, yellowtail tuna. I started to slow down. Then Maurizio came and said, the best were yet to come! toro, uni! i took a deep breath, eat on! Next time, I would starve for 48 hr before I come in! In conclusion, this is the not the top on my list, yet. Ichimura stands strong. But whenever i want to have solid quality of sushi, a good laugh and good sake, I will be back here. Gochisousama Deshita! Check out my foodporn with the list of sushi :)
(4)Jenny K.
Loved Jiro Dreams of Sushi and was really looking forward to dining here when I found out it was opening. I was a bit hesitant when I read some 3 star and below reviews on Yelp, but I didn't find that to be the case. Very possible the restaurant made adjustments after they opened. I didn't pair the omakase with sake, but did order a bottle of Japanese Hefeweizen (Ginga Kogen). There's 21 pieces for the omakase and we left perfectly filled. Many omakase, while delicious, leave me uncomfortably full to the point where you have to roll me home. I walked out of Sushi Nakazawa full and satisfied, but not bursting. My favorite piece was the Scallop with Yuzu Pepper. A daring twist and a perfect balance between the spicy pepper, yuzu, and fresh sweetness of the scallop. The uni (from Santa Barbara CA, not Maine) was a close second. It was so sweet and melted in my mouth like butter. Who am I kidding? I had like 5 favorites. Triggerfish with liver grated with daikon, medium fatty tuna marinated in soy sauce, and mantis shrimp were also aaaaah-mazing. There was mention in a few reviews of a live shrimp being put on your plate to show the Before and After, as well as just how lively the shrimp are. I found the experience hilarious. Nakazawa is a jokester throughout the entire meal (ie $10 per picture), his kindness and genuine passion shine when he converses with you. The live shrimp just seemed to make sense and melds with the entire dining experience. It's an upscale and modern sushi restaurant, however Nakazawa's friendly manner melts away any feelings of pretentiousness. I did have a piece of maguro with an exceptional amount of wasabi. My boyfriend's piece also had quite a kick, so it may have been purposeful. However all the other pieces had the perfect amount of wasabi, enough for one kick of flavor and then mellowed out after that first inhale. Overall we had a great dining experience at Nakazawa and loved every moment. His business partner was also on site and told us how he connected with Nakazawa and bought this gem to NYC. Highly recommended establishment and would definitely go back.
(5)Melissa K.
I'm really shocked at the number of 5 star reviews for this restaurant. I came here after raving reviews from a friend and had called numerous times just to get a reservation before I left NYC. The service was impeccable, as one would expect from an attentive Japanese restaurant. The sake list was extensive for a small establishment, though I was shocked to find that there wasn't a Japanese beer in the menu. If you sit in the dining room, the tasting menu is $30 cheaper than at the bar (same menu); the bar will only seat 2 people minimum and maximum, and they only take reservations at the bar online. Apparently, the bar is only designed for even numbers...which I found really weird. Why would you sell 2 seats to 1 person in the dining room vs. giving 1 person 1 seat at the bar? The sushi was good, but I didn't remember a single piece after the meal...nothing was that memorable. Nothing was shockingly fresh, I didn't have anything I haven't had before. There were a few pieces that were so heavy on wasabi, I barely tasted the fish. I thought the fish was too thinly cut, therefore didn't have much taste. I liked how there's a marinade/sauce on every piece so you didn't have to use soy sauce. The freshest piece was probably the prawn, that was tasty...but I can have prawn anywhere. My experience at 15 East was far better...and much cheaper. Although you do get 20 pieces here, so for the level of restaurant it tries to be, it's not too bad for price. The tamago which the chef is famous for making was a little weird, tasted like a very sweet honey cake. Maybe it was off to me because I didn't expect that; I've only ever had the traditional tamago up to this point. If that's what it's supposed to taste like, I suppose it was well made. The restaurant was packed on a Sunday night. I wouldn't return, but glad I made the trip here. I'd have to say I've had much better, and definitely much better for value.
(3)Ashley M.
Not only the best sushi I've ever had, but by far the best dining experience. You take a sip of your water, and a waiter is immediately refilling your glass. Any questions you have about the sushi, the wine, sake, anything, they are happy to answer. Nakazawa himself is incredible. We sat at the bar, because that's the only way to do it, and he gives you the sushi piece by piece, explaining what the fish is, where it came from and how it's prepared. He is very sweet and loves to share the experience with you. A very personal experience. As for the sushi - incredible. Most of the fish just melts in your mouth. You get 20 pieces total but you don't walk out stuffed. He uses very little rice with each piece so you're tasting the fish and not filling up on rice. There are a couple surprises that have been spoiled by other reviews that I'll keep to myself. I can't recommend this place more. Yes, it's expensive, but it's worth every penny. We even had some of the best riesling of our lives. Walked out with an ache in my cheeks from smiling so much.
(5)Doris T.
Like a lot of people, I had so much admiration for Jiro Dreams of Sushi. Like most out-of-college individuals, a trip to Japan for a dinner that would cost hundreds of dollars would not be happening anytime soon. Upon hearing one of Jiro's apprentices opening this restaurant, I'd figured this would be a great place to have my first Omakase experience. Everything looked simple, you could tell how much thought and care went into each individual piece. The rice was very tasty, well seasoned, and tangy from the vinegar. I've never had so much variety of raw fish in my life, and the menu is so detailed in a way that it's suppose to tell a story, transcending you to different flavors and textures. You get 20 pieces with dessert. There were a few pieces that were smoked in hay which I thought had great flavor. The fatty tuna and uni were beyond my favorite pieces. The scallop was so sweet and fresh. I can't say I was completely blown away by the food, but I was very content and liked some pieces better than others. It's just a matter of preference. You're essentially paying for the quality and the experience. When you get your sushi, you can either eat it with chopsticks or your fingers (the authentic way). This kind of dining experience has really opened my eyes. Now, I REALLY want to go to Japan. I feel obligated to deduct a star because the only reason I wanted to eat here was to experience the bar seating. Me and my boyfriend had a reservation for the bar which was confirmed in an email and well...looks like the bar was full and there was a miscommunication. I'm not going to lie, I was pretty sad but the staff apologized and that was that. Also, I can see what another Yelper's comment meant by saying there were too many staff members on the floor for such a small dining area, it was a bit distracting. However, they were very attentive and detail-oriented. The chef was so sweet when I walked out. I was too shy to ask him for a photo with me but he greeted me and my boyfriend goodbye as we left the restaurant. You can just tell he's a very nice man with the sweetest smile. Oh, and the Tamago was literally perfection.
(4)Ashlee H.
Besides having a small conflict with the manager regarding my reservation, Sushi Nakazawa is one of the best sushi restaurants I have yet to encounter. Each piece of fish had a wonderful melt-in-your-mouth quality and the sake pairing complimented each piece of nigiri very well. In addition, Nakazawa's famous tamago was delicious; it's no wonder why it's so renowned. Although you may not leave the restaurant feeling terribly full, you'll have eaten some of the best sushi one could ever have in New York.
(5)Cynthia W.
An experience! First, I felt like I was in the Matrix because everyone was in slim black suits. But the service was impeccable. The meal was generous and each course was interesting, you won't be disappointed. I also chose the sake pairing which was a great value.
(4)Hai Lee C.
I'm gonna keep this short. I've tried several of the top sushi spots in the city.. Yasuda, Gari, etc.. but Nakazawa might have beat them all out. Every piece of sushi was carefully prepared by Nakazawa and he was a cool guy too! The sake pairing was also excellent. I definitely recommend all sushi lovers to try this place out. As mentioned though, the waitstaff standing behind you while eating is a bit strange for a sushi place, but they were all friendly so I didn't mind too much.
(5)Kenny P.
Having watched and lusted over the beautiful cinematography of Jiro Dreams of Sushi, I've often wondered if I would get close to that kind of experience and food anytime soon. Nakazawa-san has delivered a pretty compelling sushi experience without the need for a trip to Tokyo. I'm not going to list all of the items that I got the pleasure of trying (a lot of other people have done so already, and their lists are fairly similar), but I will outline some of my favorite (although they were all amazing and memorable): - Sockeye salmon - Wonderfully tender piece that reminded me of smoked salmon, but to a much nicer degree. - Jack mackerel - Mackerel is one of my favorite types of fish, and this was buttery, melt-in-your-mouth goodness. Nakazawa-san would later tell me the secret to great mackerel is carefully controlling the temperature of the fish. - Mantis shrimp - One of the most juicy and tender pieces of shrimp I've ever had, paired with a slightly sweet sauce that complements it, but doesn't overpower it. - Uni - The usual uni I have is salty to a fault. This was incredibly creamy, with a slightly briny taste that leaves you wanting more. Nakazawa-san offered us the chance to pick our own sea urchin too, which was fun. - Tamago - Everyone knows that he spent a lot of time perfecting this, and it didn't disappoint. Slightly sweet and a very consistent texture and taste. Nakazawa-san's demeanor is also quite friendly, a stark contrast from the stoic Jiro. He'll talk with you, ask you what you like, dislike, and generally joke around, which in my opinion, goes a long way in making you feel comfortable and at home. There's really not much more to be said other than that it was a superb experience, and I can't wait to be back!
(5)Jason F.
Dreams of Nakazawa. I've been to my fair share of sushi restaurants and have done many omakase meals. I have watched Jiro Dreams of Sushi and thought, "could Jiro's sushi be that much better than what we have here in some top NYC sushi restaurants?" Once I found out that Sushi Nakazawa was opening in New York, I figured this would be as close to experiencing Jiro Dreams of Sushi as I could get. Sushi Nakazawa surely did not disappoint. This place is definitely above the rest of the sushi restaurants I've been to in the city. Every piece of sushi is expertly prepared, from the temperature of the fish, the way the fish is stored in the refrigerator, the nori that he uses, the amount of soy sauce he puts on each fish, the fresh wasabi, the rice. Every thing is thought out so well; every piece of sushi is perfectly balanced. Chef Nakazawa is friendly, the service is attentive and composed and the seats super comfortable. Although expensive, I thought this was worth every penny spent. If you can a reservation and want to experience sushi at the next level, I highly suggest Sushi Nakazawa.
(5)ML ..
3.5 stars rounded down because his tamago tastes like pound cake or maybe sponge cake. Meh. I was able to get a table here for our visit to NYC. The meal itself was quite lovely, but was it mind-blowing? No. It was good and interesting and we were able to try some fish that we don't often get in California. But man, that tamago, it was a let down. I thought I would get more of a traditional tamago flavor but it just tasted too much like cake. Service was decent, not flawless. Some staff were more helpful than others.
(3)James C.
I was fortunate enough to attend the soft opening, populated by fans of the Jiro dreams of a sushi documentary, the dinner was a one of the great omakase experience, a intimate experience with the chef as he explains the origins of his various ingredients and allowed his 11 years apprenticing with one of the great sushi chefs tin japan to show. Good food, attention from a friendly approachable chef married with great service albeit a bit european formal at times made this a memorable experience. It was bar seating only with about 9-10 people. My favorite sushi was the mantis shrimp sushi- one of the sweetest shrimps i've ever tasted, the salted Chad, Jack mackerel and of course you had to try the tomago at the end. Omakase was $150 dollars a head and with the 60 dollar 7 wine tasting flight it was a two hour affair. I left the restaurant feeling elated and satisfied. The environment was austere black and white with formal waitstaff who was attentive and friendly. This being a soft opening I am interested in coming back to see if they will be able to ramp up the restaurant while retaining the touch of the warm, charismatic and friendly chef i'm sure everyone will flock to experience.
(5)Grace P.
Came here a few weeks ago and lucky enough to have reserved seats 5 and 6 at the sushi bar. Amazing experience with beautiful pieces of sushi served to you by a smiling nakazawa himself. Each piece of fish itself was decidedly the highlight with an interesting accent, be it yuzu zest or smoke or fish liver. Nothing seems superfluous, forced or loud. The rice was divine. The entrance way is a bit awkward and can be crowded between services. The service staff at the bar is attentive without being intrusive to the intimate experience. Omakase is $150 per person with $40 extra for sake pairing, which I think is totally worth it. Reservations online basically at the stroke of midnight 30 days before your desired date. Strongly recommend sitting at the sushi bar rather than a table. Already planning my next visit back.
(5)Joyce T.
I didn't have any expectations when I made reservations. When I got there, I felt under dressed, so be prepared to dress a little fancy... just a smudge. Anyways, the sushi was on point. So fresh, that i felt like I was in Japan. Especially the Uni. OMG, it was the sweetest uni I have ever had. Just thinking about it is making my mouth salivate. Although, its on the pricey side, its for 20 piece sushi and its the freshest it can be... so i think its worth it! Im coming here again with my father for sure! Btw, the service was amaze balls. The people were so sweet and all smiles. If you love sushi, you need to come here.
(5)Kristina K.
Excellent sushi, great service, WORST hostess ever- we had reservations and I genuinely considered walking out before we were even seated. Truly so rude and unwelcoming we almost thought it was a joke. I never write reviews and I wanted to give 5 stars but at a relatively pricey restaurant with a very difficult reservation process- the last thing you should worry about is a hostess! It's almost inconceivable that such a brief and limited interaction could be so overwhelmingly negative. BUT IT WAS.
(4)Lil W.
Given the hype surrounding the place, we made a reservation a month in advance for a 5pm seating. We opted for the $150 per person 20 course omakase at the sushi bar and the $40 per person sake pairing (we each had around 6 different ones, served in glasses which I thought was strange). The fish were all very fresh, no soy sauce provided on the side. Each piece is expertly prepared with complimenting condiments and/or brushed with sauce. Chef Nakazawa personally deliver each piece to you and explain the origin of the fish, he was very personable and so was the sake sommelier. At the end of the meal we were just trying to take a picture of Nakazawa in the background prepping and he saw us and came out of the sushi bar and took a picture with us, which was a very nice gesture. What I don't like about the place is that all the waiters are in black tie and hovers over the sushi bar, the bar stool was not comfortable and the place/decor is too bright and feels very rigid, it doesn't seen to resonate with Nakazawa's personality. He probably had zero say in how the restaurant should look and feel. At the end of the day, there are so many other great omakase in the city and you are paying a premium to sit at the sushi bar, please make the place feels warmer, the place just reminds me of a bright laboratory. Alaskan white king salmon Smoked salmon Maine scallop Seared geoduck clam (Washington State) Fluke with yuzu Red barracuda (Tokyo Bay) Sardine (Chiba Japan) Battle fish (Tokyo Bay) Gizzard shad Tiger shrimp (Florida) Blue shrimp (New Caledonia) White yellowtail Smoked skipjack Wild blue fin tuna (Boston) Medium fatty tuna Fatty tuna (Kobe beef from the sea) Tuna handroll Sea urchin (Cali) Salmon roe Sea eel (Japan) Tamago (the famous egg) Yuzu sorbet with pomengranate
(4)Olga R.
This was one of the most perfect dining experiences I've ever had. I took my boyfriend here for his birthday and we were seated right away despite being early for our reservation like two big, excited losers. We stayed for about two hours and had the omakase, sake pairing, some beer, and an extra order of mackerel. The pace of the meal was perfect and I learned so much from Nakazawa and his translator about the fish he was serving, where it came from, and some stuff about Tokyo (we asked a lot of questions). Watching the sushi come together was just as beautiful and fascinating as it is in Jiro Dreams of Sushi. The sushi itself was outstanding. My boyfriend said it was the best he's had outside of Tokyo. The service was exceptional as well- the waiters were knowledgeable, attentive, and took the time to explain the sake pairings and answer questions. I've had a lot of trouble eating sushi elsewhere since our dinner at Sushi Nakazawa. It was expensive, but you're paying for a truly exceptional experience. Make sure to factor in the thousands of dollars you're going to want to drop to move to Tokyo after your meal.
(5)Anon 7.
The quality of the sushi is excellent. However, I really don't understand why it's so difficult to get a reservation here. I didn't think this place was good enough to be so difficult to get in at all. All it really is, is good quality sashimi. Nothing more than that.
(3)Adria m.
Most people will find my rating too low. So here is the breakdown: Ambient: I don't think interior fits the cuisine and the food approach. In addition, there are too many waiters (all males) and I was too distracted by a "flutter" and an endless parade of wanna-be-model waiters. At some point it looked like a bumper car ride in an amusement park. They have about 4-5 hostesses/coat checking stuff members. You get a feeling they are trying way too hard to be the next hottest thing. 2 tables were empty the whole night, hence1 month wait list sounds more like a marketing move. Food: fresh and creative. Very good shari. Each piece made to the standards of the chef hence no Americanized way of soaking your sushi in a soy sauce/wasabi mixture. Well balanced in size, flavors, and textures. Worth the price. Drinks: impressive sake selection. Sake pairing is very reasonably priced. There is no ordering a-la-carte. You have a chance to slightly modify your omakase by letting the staff know of your allergies and preferences. All in all, at the price you can't beat the quality of the fish, but the ambient, omakase and reservation hassle is what will keep me away from coming back any time soon.
(3)Michael L.
Caveat: Me and the wifey are sushi snobs that have been to michelin sushi restaurants in Tokyo. I really wanted to like this place so instead of comparing to places in tokyo and other parts of japan that we have traveled to we compared to american places and out of those I can think of at least 4 places off the top of my head that are superior. Heres why i DIDNT like this place. First and foremost some of the cuts of fish wasnt even fresh. One of the biggest red flags is that they had to blow torch/sear a piece of chu toro. Another issue I had was that the only uni I had there was from Santa Barbara which was decent but only ranks 3rd amongst the uni that i like. (hokaido #1, new zealand #2). Another red flag is that most of the sake pairings in the premium section werent premium. The price for sake pairing for the sushi omakase is $40, with premium sake at $80. Because I am no noob when it comes to sake, a lot of the pairings were at most Junmai Gingo level, when on their sake menu they have plenty of daiginjo grade. Now they did have 2 that were very nice, one of which was a nama zake (unpasteurized), and another was aged in wood barrels which gave it a brownish tint. They gave pours every 2 sometimes 4 sushi pieces to compliment the pieces, some combinations worked, others did not. The price for the omakase was about $120 per person and included 20 pieces of fish. Out of just the NY restaurants I would recommend sushi yasuda, sushi azabu, and Soto over this place. I will be trying Ichimura at brushstroke at the end of the month but that place will likely be better as well. In summary, those that rate it 5 stars clearly have not had great sushi, and if you have not been spoiled by japan then you may actually thoroughly enjoy it. However there are better options in NYC and I'd recommend you try those places instead.
(3)Taylor Y.
Food (4.5/5) Decor (4/5) Service (3/5) Value (3/5) I went to Sushi Nakazawa with a group of 4 and sat at a table in the dining room rather than at the bar. The vibe of the restaurant shocked to me. In the past, all sushi restaurants I have been to, including the high end ones, have had a very particular oriental vibe--paper lanterns, lots of bamboo/light wood, etc--and were a bit more relaxed and informal. However, Sushi Nakazawa felt very modernist/contemporary when I walked in with lots of blacks and whites. In fact, the only things that reminded me that this was a sushi restaurant were the sushi chefs behind the bar and the name of the restaurant itself. And that deviation from the "traditional sushi restaurant" bleeds over into the experience of the restaurant as a whole. Service reminded me of what you would get at a French restaurant with coordinated waiters bringing food to the table and small pieces of food sitting in the middle of large white plates. However, I found that while the servers tried to emulate service at Daniel or Jean-Georges, they were only moderately successful and just don't do things with the same fluidity, grace, or attentiveness. Purely from a food perspective, though, Sushi Nakazawa still stands out as some of the best sushi I have had. There is no menu here. They ask for food allergies and then begin to bring you your 20 piece nigiri dinner in 9 courses (2-3 pieces per plate). Most of the pieces are prepared in some manner or another (i.e. not just a piece of raw fish on rice), whether that's smoked, dressed with a sauce, topped with yuzu pepper, or all of the above. I thoroughly enjoyed the preparations and thought that most of them added significantly to the flavor of the fish. There was also clearly a lot of attention given to the preparation of the sushi rice as each grain tasted of perfection. One complaint I have is that the use of wasabi on some of the pieces was very inconsistent, with some of the members of my group tasting it on pieces where I basically couldn't, and me cringing at the mass of wasabi when those same people in my group couldn't taste it at all on theirs. Mostly for this reason, I deducted a 0.5 from the food category as I think this is a bit of an amateur mistake. However, it wasn't so big an issue for me that I couldn't look past it, especially since only a couple pieces were prepared with wasabi at all. The restaurant did a good job accommodating food allergies, replacing pieces that someone in my party couldn't eat with other things that she could. The meal finished off with an option to add pieces a la carte and then a small (lychee) ice cream dessert. I found myself to be surprisingly full after the 20 pieces of sushi (surprising because I expected to be hungry, not because I was super full), even though each individual piece was rather small. However, if you have a larger appetite, you might need to order more pieces a la carte, or, for the budget conscious, visit McDonald's afterwards. Overall, I had a positive experience at Sushi Nakazawa. At $120 for the prix fixe, I thought the price was pretty reasonable and in line with its competitors. I had very high expectations for the restaurant, and they were partially met. I would recommend it to those who have never been and could see myself returning in the future. However, I would call my enthusiasm at the idea of returning moderate, at least for now.
(4)Sab R.
For my birthday dining splurge the other half and I chose to do the tasting at the sushi bar to watch chef nakazawa and his apprentices prepare and handle the fish. This was the best decision and an incredible experience worth every penny. I have not been able to eat sushi since two months ago when my husband and I had dinner here, as nothing is fresh enough or handled with the respect that chef nakazawa pays to each piece of sushi. I found favorites in fish I never dreamed of enjoying (sheepshead fish, fish liver, fresh raw shrimp and scallops). I thoroughly enjoyed his omelette: it was sweet, texturally velvety, an absolutely deliciously perfect last bite. The sake selection is incredible. The servers are a sharp contrast to the humble, lighthearted, extremely funny nakazawa. I found the servers to be stuffy, uptight, too serious. An establishment can maintain it's exclusivity while still maintaining a warm connection with it's patrons. Most of the people at the sushi bar with us were novice sushi eaters so the pretentious staff was overkill, but we had a good laugh at the curious anxiety of eating something you would never imagine eating. This was a really great experience and I can't wait to come back soon to get a sushi fix!!!
(5)Nicole D.
After hearing about all the hype we were lucky enough to get a reservation on a Tuesday night. Me and my husband were pleasantly surprised that the decor was not that of the average sushi place. It had beautiful clean lines an fresh modern appeal. Having been fortunate enough to dine at sugabashyi Jiro in my travels to Japan and recalling in my mind the best sushi experience in my life. We couldn't wait to try Sushi Nakazawa to see if the apprentice was anything like his master. As we arrived we where greeted by a very warm attentive staff that made us feel like regulars ( nice touch). As we were seated at the sushi bar Nakazawa son had given us a warm smile and asked if we had any restrictions or allergies. We happily replied with a no and said we are in your hands. Nakazawa noded with a smile and at that point we knew we were in for some fun. Our menu in order. 1. King Salmon (Alaska) 2. Sockeye Salmon (Alaska) 3. Maine Scallop (Maine) 4. Geoduck (Washington State) 5. Abalone (California) 6. Jack Mackerel 7. Baby Gizzard Shad (Japan) 8. Trigger Fish 9. Fluke ( Long Island) 10. Mantis Shrimp (Long Island) my favorite 11. Skip Jack 12. Blue Fin Tuna Lean (Boston) 13. Blue Fin Tuna Medium (Boston) 14. Blue Fin Tuna Fatty O Toro (Boston) 15. Sea Urchin Live ( California) 16. Salmon Roe (Alaska) 17. Sea Eel (Japan) 18. Blue Fin Tuna Hand Roll 19. Famous Egg Custard 20. California Honey Dew Melon After a intense culinary roller coaster that lasted about two hours I finally turned to my husband smirked and said the apprentice has now become a master. It gives me great pleasure to have everyone know that there is no longer a need to travel great distance for sushi . Daisuke Nakazawa has has brought everything he has learned in eleven years at Jiros to New York City . Mr. Jiro Ono should be proud !
(5)Ken H.
Sushi counter was as good as they say it is. The quality was great, and the consistency from course to course was amazing. Will definitely be back... If I can get the reservations.
(5)Jenny K.
The best word to describe this place - overrated. I am a huge fan of sushi and have tried some amazing places such as Sushi Yasuda and Sasabune, which remain my top 2 fav. I watched The Jiro documentary, so imagine my excitement when we got a reservation at the sushi bar here. Well the fish was def good, but not worth the price tag. Maybe it also had to do with being at the counter, we saw everything that was going on and it was not a very pleasant scene for me. Don't get me wrong, the chefs are nice, but the hygiene can be better. My stomach started to hurt a bit half way thru the meal. I can understand they could be rushed due to the overwhelming demand, but I think it's more important to maintain a clean environment where raw stuff are being prepared. Anyway long story short, I won't be back.
(3)Heather W.
I would like to keep this review short and sweet and tell you what I really thought of Sushi Nakazawa. Holy s**t ! It was the most amazing sushi ever ! Hope you can experience it too .
(5)Sandy L.
Excellent omakase featuring super fresh seafood. Bonus points for the exotic selection including mantis shrimp and geoduck clam! Yuzu pepper and japanese mustard a bit overpowering for my taste, but still enjoyed every bite. Food is great, but the seating at the bar is ridiculous - wobbly leather stools at the bar packed in so tight that you literally need to be pushed in when you take your seat. If your neighbor moves, your entire chair swivels. If you come back from the bathroom, you'll have to ask for another push. The chopsticks are tapered on both ends - even lifelong chopsticks users like myself will find these cumbersome. Minor things - but cheapened the entire experience. I will be taking my $150 to Yasuda
(3)Max L.
It's been, shall we say, a little while, since I've penned a review here, and Sushi Nakazawa was just the inspiration I needed. In a word: amazing. The fish, the sake, the service, the everything -- few sushi standouts could hope to imagine themselves to be nearly this good, and the ones that would are probably merely kidding themselves. The one pang of regret we felt during our exquisitely executed delight of a meal was when, as we were getting ready for our final course, a neighboring table was getting ready for their first -- they still had it all ahead of them.
(5)Tian H.
As Mitch from MoFam would say, "Divine!" Have been waiting to try this place since it opened this summer, and it certainly didn't disappoint -- impeccable service (from the awesome maitre d' ALEX!!! to the adorable waiter who discreetly tried to use chopsticks to dig out the paper that held my chopsticks together from where I hid it under my plate.. hahah!) and fantastic omakase, plus ginjo sake on the house! Yes, it's pricy, but Nakazawa deserves at least one try at the coveted bar seats so you can observe the technique and soak it all in (10 patrons, reserved in pairs at max). Nakazawa himself is infectious and adorable, like a little kid who is loving his 3.5th month into being in NYC, and you can tell by his rusty English (while introducing the 7th fish to us, he forgot the name and his facial expression while one of his sous chefs laughed and tried to rescue him was priceless!). It was such a pleasure watching his camaraderie with the rest of his sous chefs. Our omakase fish in order of being served: *Ivory king salmon (Alaska) *Coho salmon, hay-smoked (Alaska) *Live scallop (still jumpin'!), with yuzu pepper and lime (Maine) *Geoduck, seared *Triggerfish topped with its own liver (Long Island) *Fluke with yuzu zest (Long Island) *Beltfish, seared (Tokyo Bay) *Pike mackerel (Hokkaido, Japan) *Mackerel aged 7 days (Kyushu, Japan) *Mantis shrimp (Long Island) *Blue shrimp (New Caledonia) *Hama-toro(!!!!) aka buri, aka wild yellowtail belly (Japan) *Skipjack, hay-smoked (Kyushu, Japan) *Bluefin tun a- maguro, with japanese mustard (Boston) *Bluefin tuna - chutoro (Maryland) *Bluefin tuna - OOTORO(!!!!) aka "Kobe beef" from the sea, said Nakazawa.. haha *Uni (California)-- soo yummy *Ikura of king salmon, cured in house (Alaska) *Anago (Kyushu) *Tuna handroll made with amazing Tokyo Bay seaweed and japanese mustard *Tamago-- 'THE' egg! My fiance and I loved the scallop, beltfish, hama-toro and uni so much that we each got another a-la-carte piece.... No, you probably won't be full, and your bank account will be much lighter than before, but you have to experience this place just once at the bar :) If you appreciate sushi as a sushi purist, you won't be disappointed at the simplicity and freshness with which fish is prepared and served at Nakazawa's restaurant. PS: It appears that the maitre d' is very gracious and if you reserve bar seats with 2 groups of 2 people, they try to accommodate your group of 4 in sitting together.
(5)Ser Z.
Let's go I have been to most first class sushi places in ny Kanoyama tanoshi jewel 15 yasuda and kura and so on For me the sushi is the main reason I go The service is outstanding and the place is great But Is the sushi better than all others no chance I am a marketing guy I have written 4 books and these guys do a great job of marketing the jiro apprentice. Kudos For quality and diversity of Fish. They don't even come close to kuruma even if uezo San is not as charming as mr nakazawa. The fish is way better And nobu San at kanoyama will give you fish and rice that is superior and .......half the price. Tri to eat at 15 east. Masa to is charming and he serves great fish and great sake Nakazawa is great. But at 150 dollars for the omakase all sushi no rolls no nothing else it's pricey Worth going but not worth going back
(4)Albert L.
If I could give this place 0 stars, I would. They make you put a credit card on file in case you don't show up for your reservation, which I understand. But, even though my girlfriend and I showed up for the reservation and checked in, we were apparently marked as a no-show. I did take some pictures of the food while I was in there, and left. The food was good, but to be honest, I think the hype far exceeds the actual experience and food. There is much better value available both at this price point and at this quality. Putting aside the food, however, the maitre d working that particular night either failed to mark that I had checked in, or inadvertently marked someone else having checked in. Whatever the mix-up, I was subsequently charged $240 for a no-show that... didn't happen. Unfortunately, I paid in cash and threw the receipt away, not expecting to be charged for a no-show when I was at the restaurant. Of course, upon calling, they wanted some sort of proof that I was at the restaurant and the only proof I have are time-stamped text messages I sent out with pictures of the food. The person I spoke with is going to speak with management, but until this is resolved and until they rescind the erroneous charge, I will have paid double for a meal that neither my girlfriend nor I thought was worth even half the cost.
(1)M. T.
I ate here when they first opened. I would never go back. It was a quiet night and we sat in the back of the restaurant. At a table next to us, two men, a woman with a baby sat down. They proceeded to eat takeout burgers and fries and chat loudly. It was bizarre to be sitting in this refined space and have our neighbors treat it like a sports bar. I asked our server about it, who blushed and became embarrassed. Turns out one of the men is the owner. Our bill for this experience was over $300. No thanks.
(1)Charles H.
I am very grateful that the owner, Alessandro Borgognone, brought Nakasawasan to NYC. I am not happy that he is a marketing genius. Making a reservation here is quite a challenge. I feel fortunate I finally got a chance to try Nakasawa's style of sushi. Bear in mind, that my expectations were high and I am a self-proclaimed sushi snob. It is clear he is very dedicated to properly sourcing his food. He informed me he only uses wild fish vs farm raised ones. Sushi Yasuda actually uses farm raised salmon. If you can't tell the taste difference, you can easily distinguish the two from the color. Farm raised salmon are fed with food infused with a red dye to give their flesh a brighter color. Even with the dye, wild salmon still has a brighter color. Nakasawa not only takes great care with the fish but he also pay attention to other factors that are important to the sushi experience. The rice and seaweed he uses is phenomenal. Nakasawa's version of spicy tuna roll is bursting with flavor. Nakasawa is semi-fluent in English. He is a very amicable conversationalist who is always informing the counter patrons the next dish. At one point, he used his tablet to show us the next fish that is being served. He also has a funny sense of humor. It makes the entire experience much more enjoyable. I did enjoy the smokiness of the bonito but thought it was a little overpowering. When he made the live shrimp sushi, I was surprised when he threw out the head part. I would have loved it if he deep fried it. This is my top sushi restaurant in NYC now. As long as I can get a reservation, I will be going there often. If you have a reservation and need to cancel, contact me and I'll take it but only at the counter. I will not do table service.
(5)Ger P.
Anticipation hyped to such heights set my bar a little too high that I suppose its hardly Nakazawa's fault I came away somewhat disappointed. The ambiance is quite pleasing and the service friendly and helpful. My date and I were seated close but not at the bar which suited my appreciation for the "entertainment" that this experience partially represents. The sushi came in quick succession (as we finished one plate of 2 - 3 pieces, the next soon followed). While quite good, it didn't leave me with the sort of lasting impression I'd hoped from such fanatical reviews. An enjoyable experience overall, but before long I'd be left wondering whether the meal was worth the arduous reservations or the hefty cost..
(3)Perry S.
Literally the combination of fish and warm sushi rice will melt in your mouth. We get the chef's freshest selections (excluding oysters) as well as extra helpings of sashimi yellowfin. Worth every penny and be sure to get the crab roll which has no equal comparison that I have found.
(5)NY T.
We dined in the back area--definitely will hold out for the sushi bar next time to amp up the already amazing experience. Get the 17oz lager--for $12 it matched perfectly with the 20 course lineup. The ambiance was relaxed and service was excellent without being stuffy nor pretentious. Will return with my husband next time and sit at the bar for the ultimate experience.
(5)Julie K.
The food, ambiance, and waitstaff were 5 stars all the way. Fantastic sushi! The sake recommended was incredible. One problem was the hostess in the black/white tweed-ish jacket (maybe non-asian). She gets zero stars. I arrived happy and excited to celebrate my anniversary, but upon entry, for some unknown reason, she snapped at me when I kindly pointed out that my husband was already seated and was waving at me. I wasn't late for the reservation. She didn't even look up at me and with a VERY rude and brash tone of voice, told me that she was busy doing something else on the computer. I waited patiently thinking she would re-group, lookup, and at least fake a smile. Then, again, without looking at me, asked me for my last name as if there were 500 hundred people in the dining area and that she couldn't be bothered. He was seated at a 2-person table in clear view of the host. She walked me to the table as if I was bothering her. I couldn't believe how incredibly rude she was...it was actually kind of shocking. I brushed it off, but then decided to tell the captain at the end. She was extremely apologetic...but I felt bad that the captain was apologizing for the hostess' lack of professionalism. The waitstaff was incredible...professional, pleasant, and very knowledgeable. When we left, all was well, since I didn't have to see her face again. The other (second) hostess (maybe asian) in the black jacket gave us a friendly goodbye. So, I write this long explanation for whoever is in charge of the front of the restaurant.
(5)Oscar A.
Chef Nakazawa was a delight to meet. His omakase was legitimately the best sushi I've had. Every piece had so much flavor and chef explains everything to you and even cracks jokes. Love this place
(5)John K.
Fell into the hype after watching Jiro and luckily, I made a reservation before it went to the online-only process. Somehow I convinced the manager to move my late-January reservation to Valentines Day, so I definitely earned points with the lady! On to the food... I'll admit my sushi-eating knowledge and history isn't very deep, but then again the same applies for most New Yorkers. With that said, Sushi Nakazawa was an eating experience. I'm a fast eater, but I actually spent the time to overanalyze and overdissect each piece, and it was fun to do. There was definitely a rhythm to the order, and I must say almost everything I ate that night took my tastebuds by surprise. Even the Ikura was less briny then what i'm used to, and it was amazing. There were, however, a few things I did not enjoy (none are food-related). The dining area gets really loud, and there are far too many staff walking around. It distracts from the food. Anyway, i'm sure there are Omasake spots in New York that rival or surpass Nakazawa, but I do not regret paying extra for a seat. If anything, it has opened my eyes to this higher tier of sushi, and i'm sure the lesser-known sushi masters are enjoying the added attention to the genre.
(5)H K.
Being Japanese and having lived in NY for few years now, I'm surprised how high the rating of this place is. The quality of the fish was not at all good and the place seems to attract less sophisticated crowds compared to other good sushi places in New York. It's loud and not authentic. Not to mention it doesnt come close to Jiro's sushi in Tokyo or other similarily priced sushi places in New York.
(1)Kelly R.
For a truly amazing sushi experience, visit Sushi Nakazawa and sit at the sushi bar. We had about 22 pieces of fish, which ranged from delicious to absolutely mind boggling amazing. Chef Nakazawa was quite charming and photogenic. The service was impeccable. Go for the premium sake pairing - you will have some incredibly unique sakes. Overall, I loved the experience and am very pleased. They made my boyfriend's 30th birthday truly memorable.
(5)Stephen M.
If you didn't think the Omakase was outstanding, there's no hope for you.
(5)Jennifer C.
Really amazing sushi place. My bf and I went for the sushi and sake pairing. It was the best sushi ever. I really liked the scorched fatty blue fin tuna and the smoked tuna. The octopus and shrimp sushi were amazing too! I got drunk from the sake pairing, so I would recommend a glass or two if you are light weight :) Ambiance and all was very simple and the wait staff was really generous.
(5)Robert T.
Let's just keep this simple, people. If you can get a reservation at the sushi bar-GO. Once you've filled your belly up make the wise decision to get extra pieces of Uni and sliced kobe beef to finish off the night.
(5)Lei D.
This is one of those "shut up and take my money" experience. After we read that Chef Nakazawa is opening a restaurant in New York, being fans of "Jiro's Dream of Sushi" and helpless foodies, we planned a trip to New York (naturally). After couple of nights trials, we finally got a reservation on Sep 5th. Because it's a Saturday, we weren't expecting Chef Nakazawa to be there. You can imagine how gladly surprised we were when he showed up! The whole experience at the restaurant was phenomenon. Watching the chefs prepare is so entertaining. I would definitely recommend seating at the sushi bar. It's so wonderful to see how they meticulously prepare the food with surgeon-like precision, from rolling the rice to slicing the fish. It's a feast for the eyes. And then it comes the feast for my belly :D It's safe to say this is the best sushi I've ever had and somehow paying $150 for the meal doesn't seem excessive at all. Perfect texture, perfect seasoning, perfect freshness. And unlike most of the tasting menu dinner I had, this one definitely fills you up. We've gone through 10+ sushis and the meal finishes with hot tea and dessert. What's great is also, at the end, if you have room for more, you can order more, unlike most tasting menu meals. Chef Nakazawa was great too. He's very personable and super nice. He always tried to keep everyone entertained and frequently stops for our pictures. Since I live in Midwest, I probably won't be able to make it back any time soon. But I definitely recommend sushi fans to give it a try. It's really a once in a lifetime experience and I'm sure you won't regret it.
(5)Jennifer T.
Ok, so here's a list of the sushi we had: 1. ivory king salmon 2. smoked salmon 3. scallop with sake sauce 4. big fin reef squid 5. japanese floudner 6. stoneyhead fish 7. snapper with yuzu zest 8. pickled mackerel 9. samma mackerel with ginger on top 10. tiger shrimp 11. snow crab innards 12. wild yellowtail 13. bonito 14. tuna cut lean 15. medium fatty tuna 16. fatty tuna 17. sea urchin 18. salmon roe 19. toro hand roll 20. sea eel. I must say the ones I really enjoyed the most were #6, #8, #12, and #15. They also had an omelet at the egg which was similiar to a spongecake. The yuzu sorbet for dessert was delicious!!!!!!!!!! Better than any Italian lemon ice I've tasted haha. We were priviledged enough to score seats at the bar and enjoy the omakaze. Everything was prepped with deliberate, careful handwork. It was great to watch the chef in action. It was like a dinner and show. haha. It was funny to have the hostess come over and translate for him during the explanation of the sushi since his accent was quite strong. Regardless, the sushi chef was completely adorable!! Gave him an applause at the end of the meal. Overall, Sushi Nakasawa is a nice establishment with good food and service. Can't say I'd want to sit at the bar again but I'll like to see how the dining room looks like and try some other menu items.
(4)Shari B.
This was an amazing dining experience. From the very first bite, it was a taste of fresh sushi heaven. We loved hearing the descriptions of each piece and made sure to savior it all. The highlights were the ika (squid) as well as the uni from Santa Barbara in both sushi and handroll form. If I could afford it, I'd visit this restaurant every time I came to the city.
(5)Mark S.
So much has been written and photographed about Jiro's apprentice-turned master that I can hardly add much other than photographs of the many, many courses of absolutely top-grade fish, and echo the recommendation to get the $45 pairing (which seems to be at least 60% off what you would pay if you ordered the 6 glasses from the "by the glass" menu - and let's face it, not many of us know enough about sake to order it intelligibly "by the glass"). I was fortunate to dine at the one 2-top spot at the window, allowing me to be "sitting at the bar" without actually sitting at the bar (could still see the show, but at the $120pp price, not the $150pp that bar seats cost). Service is off-the chart. Hot towels, thorough explanations... I commented on the sake and how to buy it to have at home, and I was presented with a listing of exactly what we'd received (which is how I calculated the value in the pairing). Even with the "discount" for not sitting at the bar, and getting the sake pairing, dinner for 2 still ran over $400, so it's not an experience for the "faint of wallet", but it's cheaper than a flight to Japan (less even than Naoe in my current hometown Miami), so it was a justifiable splurge.
(5)Andrew C.
**Disclaimer: I sat in the dining room, not at the sushi bar, so your experience may differ. I am by no means a sushi connoisseur. I do enjoy delicious (and filling) omakase. I love the fresh fish, melt in your mouth, "omg what did I just eat again -- that was delicious!" feeling. This place gives you most of that. Everything about the fish, the ambiance, and the waitstaff was solid. You get a solid 20ish pieces of fish at the reasonable price of ~$125 (again, dining room price). However, you lose out on the experience of chatting up the sushi chefs, learning their story, and watching them just create individual pieces of art. So, why not the 5 star rating? The sushi rice. I would have to say that at least a quarter of my nigiri pieces had rice that just flat out crumbled as it was being picked up. P.S. I know how to use chopsticks. I know it sounds minor and somewhat pretentious, but I feel that it should be an expectation that the sushi rice be packed together to avoid said crumbling. I'm able to overlook all of that, though, and say this is one of my favorites in the US. If you can secure a reservation, it's worth going to!
(4)Christine Y.
Okay I started this review literally 2 years ago and have put off finishing it because, what can I say to express just how life changing Sushi Nakazawa was? This was probably THE best meal I've had in my life. I still dream of it 2 years later. Honestly, Michelin has lost its credibility in my book by not giving Nakazawa a star... Incredible service, incredible sushi, incredible chef. Make sure you get a seat at the bar. I'm not going to detail every piece of fish in the omakase here because tons of people have already done so.. Every sushi lover must eat here once in their life. I didn't even like raw fish until I came to Nakazawa (yes, unfortunately, I was one of those people who only order rolls), but now I'm ALL THINGS SUSHI OBSESSED! And it's all thanks to Chef Nakazawa!! Also, to make the most of the experience, watch Jiro dreams of sushi before you go to fully appreciate the beauty of the fish & the amount of effort that goes into the 20 perfect pieces of nigiri. They actually gave us free copies of the DVD when I went for dinner because apparently the movie studio kept sending them shipments! Someone jokingly(half serious though) asked Nakazawa to sign our DVDs, but he declined because he said the movie was honoring his master, not him. :') The price is definitely a splurge, but I will for sure be back!!!
(5)Tiffany E.
I feel like everything good to say about this place has already been said so this review shouldn't be a long one. I somehow got a last minute reservation for the bar at this place on a Saturday. I agree with the other Yelp reviews here--if you're gonna try this restaurant out, pay the extra 30 to sit at the bar. The feel is completely different and it's just a YOLO thing to do you know? Also, so much more personable because you get to interact with the actual chefs. And you get to watch the art of how sushi is cut and there's even a portion where they put a live shrimp on the table!! Just do it and you won't regret it :) Also, as a personal tip, watch a bit of Jiro Dreams of Sushi before going here just to get a sense of this profession because it'll help you appreciate the entire experience a bit more. THE AMADAI. I would go back just for that. It's a pretty uncommon fish and is only served at high end restaurants or for special occasions. I see why. Flavored perfectly and just so yummy!! I'll never eat sushi the same way again. The scallop and basically everything else were freaking amazing. Must try.
(5)Avi G.
This was more than just a sushi dinner. This was a show. We booked this 30 days in advance, and it was definitely worth it. The ingredients were SO fresh. You could tell because 2 of the dishes (prawns and Scallops) were alive about 2 minutes before being consumed. Like I said it also serves as a show, besides dinner. It was definitely very pricey, and there is not a very high chance of us returning. For 2 people at the bar omakase, and 1 Sake pairing it came to over $400. There are some incredible omakase out there for significantly less. Glad we went for the experience, now we just need to to go Japan to try Jiro. Oh yeh and Nakazawa wasn't there that night. He was supposed to be, but I guess everyone needs a vacation eventually.
(5)Caroline K.
Since I've unintentionally made it a personal crusade of mine to try every high-end sushi establishment in the city, Nakazawa has been on my radar for awhile. The whole making reservations 30 days in advance is a pain in the ass. But somehow, by some hand of divine intervention, we were able to swiftly click through the website at the stroke of midnight and secure sushi bar seating for 4 people. I still don't know how that happened. Seeing the man in person was akin to meeting a celebrity in the flesh. He's everything everyone has described in their reviews. We both agreed that the line at Shiro's was way too long. He laughed when he asked me how the food was and I answered him in Japanese. The sushi, of course, was delicious and amazing and everything you could hope for (the live scallop and the three types of toro! Swooooon), but we felt the rice fell apart a little too quickly and the experience was lacking in terms of hospitality. Don't get me wrong, service was nothing short of flawless (the server who gently nudged my glass to see if there was any sake left is a beaaautiful example of subtlety), but we felt that Nakazawa was so centralized, so busy that he had little to no time to grace us with his playful and attentive presence we were looking forward to. We also decided to go with the sake pairing because you only live once. It's worth it. It was also my first time drinking unfiltered sake, which was pretty interesting. My favorite was the last one, with notes of peach and tangerine. And the decor of the restaurant was by far my favorite of all of the sushi restaurants I've been to. So minimalist, so simple, yet so classy and elegant. My kind of joint.
(4)Lucille L.
I was afraid that this place would not live up to its hype, especially after watching Jiro Dreams of Sushi 4 times. Many of the other reviews pretty much summed it up, so I'll keep this as short as I can: Memorable dining experience. #sushilove Shokunin Daisuke Nakazawa, your 21 course extravaganza is a story of love to me. When I started, the pieces were intriguing and delicate, with flavors of citrus and clean pure fish. The spot prawn with caviar was breathtaking. The tuna progression was good but I would've rather had the otoro not torched. The scallop yuzu pepper hand roll was amazing-- I had to order an extra piece of this. As the courses progressed, the flavors became more and more intense until the very beautiful finale with the best piece of anago sea eel I have ever tasted in my life-- it literally brought tears to my eyes. I was in love. And of course, your famous tamago sweet egg that tasted like cake. By the end, I didn't want it to be over. Even the yuzu sorbet lit up my taste buds like no other sorbet has done. Get the sake pairing-- it will not disappoint. The sake progresses in thickness and intensity just as the sushi did. Try a few extra pieces when they ask you-- the freshest finds of the day were the best. The pink sea urchin from Japan that was available the day I went (a different uni from the one served in the 20 sushi pieces) was the most splendid piece of uni I have ever eaten. Pure buttery deliciousness. I felt like it was a treasure I wish I could savor forever. Thanks to the bf for bringing me here. I would definitely want to come back. I'm still thinking about that amazing piece of anago and the pink uni from japan that day.
(5)Jae Z.
The feel of the restaurant is like going to a store set up to sell luxury goods only to find out it's stocked with Coach bags. To wit: girl next to me who sat her foot on her chair while sipping her wine with a pinky up. Her foot which was adorned with a shoe attached to a dirty one inch wedge. Nakazawa is great for those who enjoyed Jiro and came here for blind worship in a temple where a supposed prophet had been and to be humored into thinking they're something of a sushi pro (ex. A: guy next to us who asked his date if she kept the sushi in her mouth for awhile. If you don't have faith in your date's ability to eat to your liking maybe don't waste a reservation on her.) For an omakase service, it leaves much to be desired. The gringos in suits feels like a desperate attempt to compensate for the fact that there is only one chef serving 10? 12? People "omakase" style AT the bar. Note that you pay a $25 premium to be seated at the bar. Only the premium isn't for a perfectly paced omakase service to ensure peak enjoyment of the fish. As many others have said, the sous chefs are busy slicing the fish into ready to use pieces for the one chef to then make six nigiris at a time to be handed out in turn at once. Instead, the $25 is for a show (the chef served my scallop piece and proceeded to poke at it to show that it was alive. Contrast that to other times I've had live shellfish at sushi and I just saw that it was alive because my chef was right in front of me instead of being 3 seats away. I'm sure Jiro is somewhere shedding a tear while Nakazawa is home counting the money from this scam) and to interact with the chef which, during our meal, turned into grown adults trying to outcute themselves for attention from the single chef servicing everyone including those of us there for omakase. Don't get me wrong, I enjoy speaking with sushi chefs when there is one to a couple because that would be a reasonable dining experience and a sensible human interaction, but this was just an absurd scenario. As for the sushi, there were very few outstanding pieces including the uni, the mackerel, and the tuna trio. But the rest were fairly mediocre or failures. For the first ten pieces or so I couldn't taste the fish because of the rice or the seasoning. The rice was too vinegary for most of the lighter, more delicate fishes. The hay smoked fishes were not enjoyable. I'm not sure why two separate fishes needed the same treatment when the smoke was so heavy that you mostly only taste the smoke and twice at that. Many of the starter pieces were overwhelmingly dominated by ponzu and yuzu sauces. Other pieces were ruined by too much salt. The uni pieces I had were great but also way too cold - could've been way better. All in all, a disappointment to learn that I just overpaid for a bad "celebrity" restaurant.
(2)Mary D.
Damn you Chef Nakazawa, I can't enjoy mediocre sushi rolls after tasting your sushi. This was the best sushi I've had in MY LIFE. The wonderful pre-fix menu offers a variety of 20 different sushi pieces ranging from delectable fatty tuna to his world famous tamago. I had the opportunity to sit at the front table where Chef Nakazawa personally plates each piece of sushi to your plate with his team. Let me tell you... the dining experience was amazing! The staff was so professional and knowledgable. Chef Nakazawa is very a humble, charming, and funny man. He explained each serving like an expert and you can tell he is passionate about what he does. Don't be afraid to eat the sushi with your hands here, it's kinda expected. Save your $$ and try to eat here at least once in your life because it is truly a life changing experience for sushi and seafood lovers.
(5)Jasmine X.
Amazing. Given that this is a restaurant with a Jiro apprentice, SO and I were dying to try this place out. We were able to make reservations a few weeks early in the dining room for a prime 6:30 Saturday night dinner spot. Sushi Nakazawa has an extremely humbling exterior. It's located on a small street right off of bustling 7th Avenue. When we walked up to the door, I literally thought we were going into some Greenwich Village house. When you open the door, the smell of fish hits you pretty quickly -- but it's a a pretty delicious smell that just excites you for the meal yet to come. It's a 20-piece omakase dinner with options for sake and wine pairings. We opted to just have tea and water with our meal though. I guess there's no point in really going into every single fish, but highlights for me were definitely the salmon pieces, the burned otoro that melted in my mouth, and the akami. SO really loved the scallop. Overall, honestly, every single piece of fish was made to perfection. Each ball of rice is rolled tightly with a piece of fish nestled on top. When they start off the meal, a woman brings over a tray that shows you all the house-made flavorings they use to flavor the fish -- from homemade soy sauces to ponzu sauces to shiso leaves, and yuzu, they use a ton of natural flavoring to help accentuate and bring out the flavors of the fish. The meal ends with the tamago which is what made the chef famous (lol watch Jiro Dreams of Sushi) and a sorbet for a light finish. I left filling pretty full even though it doesn't sound like it's a ton of food, you are still putting about 20 little balls of rice in your belly. Each fish was amazing in how it was able to stand on its own flavor. I don't think I've ever had sushi quite as refined and delicious as it was here. Final price was $120/person for the dining room which is not at all absurd given the quality of fish that you're having. I've definitely paid about the same price for other omakases in the city, but I can easily attest that this is the best sushi I've ever had. tldr; worth every penny. some of the best sushi you'll probably have in your life
(5)Linbo Z.
The chair was dirty. Waiters were not polite and not well trained. Reservation system was terrible. Sushi were amazing.
(4)Cho P.
It makes me sad that people think this is good sushi. The rice was oversalted, overwhelming the flavors of the delicate fish. The uni tasted as if it had been washed with ammonia. I came here after reading rave reviews, but was sorely disappointed. New York sushi still has a long way to go to catch up to sushi you can find in Asia.
(3)Ana C.
I managed to make a reservation at the Sushi Bar after many attempts and here are a few tips for snagging a coveted sushi bar spot: - Don't use a wireless device, use a cable-connected computer - Login to Opentable and have your credit card information ready before reservations open at 12am EST - Aim for a weekday reservation at 5pm - Reservations for the Sushi Bar can only be made for 2 people This meal is worth all that effort - it is the BEST sushi I have ever tasted and one of the best meal I have ever eaten! (And I've been to 3 Michelin star restaurants) Sushi Nakazawa deserves to be in the top 50 best restaurants list because it was an incredible experience. Food: 5/5 We had a 20 piece omakase and the seafood is so fresh, some of them were still moving! I could not resist poking the scallops and watching it move in response - who said only children play with their food? ;) Everything is prepared very simply and you can actually taste the fish - nothing hiding it, just pure delicious fish. Some pieces melted like butter in my mouth, others had a bit more chew but each piece was heaven. For the shrimp sushi, he waved the live shrimp in front of us (one tried to escape) and prepared it right in front of us. One of the advantages of sitting at the bar is that you can see the sushi being assembled in front of you and it was like an orchestra with Chef Nakazawa as the conductor. It was one of the most beautiful things I have ever seen... Service: 5/5 I admit that the wait staff in their black suits made me feel like either I was dining with the President or there were aliens and any moment, the MIB would erase my memory. However, they were very attentive and we did receive excellent service. I was amazed at how quickly information passes from the wait staff to the chef. It was definitely very efficient and professional, but also impersonal. Perhaps it is to create a contrast because we really felt a connection with Nakazawa-san and enjoyed our meal because of it. He even noticed that my husband was a lefty and placed the sushi pieces accordingly. Atmosphere: 5/5 The decor is very chic and on the outside, you would have never known that the best sushi was hidden here. If you can, I highly recommend sitting at the sushi bar because I think that is what made this experience so amazing. You watch the food being prepared in front of you and you can marvel at the skill and craft that goes into each piece you eat. Despite the chicness and formality of the waitstaff, Chef Nakazawa is a really funny guy, making jokes, chatting with each customer, even encouraging us to play with our food. Value: 5/5 This is an expensive meal at $150 (before tax & gratuity) and if you are a big eater, you might have to order additional pieces. However, I would go back again in a heartbeat.
(5)Maggie C.
After seeing Jiro Dreams of Sushi, and finding out about Nakazawa's restaurant in NYC, I knew that this was the dinner that I wanted to experience during the one night that I was going to be in the city. I made my reservation one month ahead of time; sadly, there were no bar seats available, so we had to settle for the dining room. The dining experience was fabulous: sushi pieces were explained to us throughly, and the wait staff were amazing. We were served a 20 piece omakase, with the majority pieces as nigiri. We also received one hand roll, and Nakazawa's infamous egg custard. Matcha tea and a lychee gelato was served at the end. All pieces were delicious, and very individualized seasoned, based off of the fish. This was the best dining experience I have had. It was wonderful to be able to sit down and assess and appreciate each piece with its simplistic presentation. Quite pricy, but totally worth it.
(5)Nicolas N.
This restaurant embodies Japan - humble and simple, yet authentic and masterful in their sushi and service. Gotta love the hand-grated fresh wasabi! Despite the creative sushi and flare of Morimoto, I rank this place higher for the ambiance, service and sushi. It gets to the heart of omakase. I prefer this place over either Morimoto and Sushi of Gari. Ambiance: If not for the restaurant sign and friendly smiles of Asian faces, we would not have thought that this is a sushi restaurant. Despite the simple furniture and limited decor, there is still an intimate feel about this place. Service: Engaging, knowledgeable staff. Service was superb. Drinks: Expensive drink selection to go with the expensive meal. The complimentary sake was astounding! Value: This is tough for me to rate since I expected to spend a large sum of money. The prices are also set depending on where you dine in the restaurant. We dined in the dining room which is cheaper than the bar. Good, fresh fish is good sushi (to me), no matter what the price. This place is good value if you are ready to splurge, and like us, dined here for the experience and because of the documentary. Sushi: The sushi was good but not omg amazing, to-die-for sushi. I love uni and they served the sweetest uni (sea urchin) ever. The rice texture is different (firmer) from many sushi restaurants across the country. Go here if you like raw fish, don't mind spending a lot for 15-20 pieces of sushi, and appreciate excellent service.
(4)Ellin C.
Where to begin... Sushi Nakazawa was one of the most amazing sushi experiences I've ever had! The staff were all very professional, and Nakazawa himself was funny, engaging and even came over to take photos with us in the Dining Room upon request. There were 21 pieces of sushi, and the attention to detail, garnishes and seasonings were what made each piece stand out. The top standouts were: -- Hotate nigiri: tender, sweet scallop -- Chu-toro: melt in your mouth goodness -- Sweet shrimp amebi: sweet and soft -- Tamago: tasted like a dessert, delicious and satisfying Also really liked the yuzu sorbet as a palate cleansing dessert at the end. I've had Kusakabe before in SF, but prefer Nakazawa.
(5)Mika S.
I've been in many Japanese restaurant in New York and Tokyo . This is the best sushi place ever !! We ordered chef's omakase and sake pairing . They gave us 6 different type of sake . And 20 pieces of sushi . Each peace are so small but super tasty . It's quite full . The rice is perfect softness . Also all of the fishes are perfect texture !! Sake and sushi taste not killing each other . All things perfect balance !! Chef Mr,nakazawa is very friendly and sophisticated motion . Next time I'll try to get reservation at front of the sushi bar !
(5)Ann P.
Hands down, one of the best sushi joints I've visited. The wasabi is hand grated, if that tells you anything. I'm a sushi snob and was not disappointed by any of the dishes here. Omakase all the way here - yes, it's pricey. No, you won't regret it. Pros: - intimate space - amazing attention to detail - sushi goes without saying - extensive wine and sake list - multitude of soy sauce options. Very interesting to distinguish between the variations. Cons: - priceeyyyy. But very worth it. Verdict: - come here for an apex experience of sushi. Omakase only. Order the Mersault.
(5)Nancy Y.
I had been looking forward to a meal at Nakazawa for almost as long as it's been in New York. So when a friend was able to snag a table for 3 on a weeknight, I couldn't say no. We were seated in the dining room, at a table which was perceivably the farthest possible from the sushi bar. Nonetheless, I was excited. On come the suit jacket wearing servers bearing water and brief instructions, and then a woman who presented us with the sauces and ingredients that were accompaniments to our sushi that night. Ok cool. Then the sushi arrives, plated 2 pieces at a time. They were tiny! I know that Jiro has suggested that due to the longer time it takes for women to finish their food, he tends to make their pieces a bit smaller so that each member of the party (male and female) can finish at the same time. Blah, they were really disappointingly small. Size aside, there were inconsistencies between the sushi the three of us tasted. Some pieces were reported to be super salty, some chewy, and others not so much. I was personally not a fan of some of the ponzu, yuzu, and specialty soy sauces used. Nonetheless, the quality of the fish was good overall. But this was just not as amazing as I had hoped it would be. There was also something out of place about the overly professional, yet mildly unfriendly servers in the dining room. I have been told that the experience at the bar is entirely different and immensely better. But to me, there should not be so much disparity in what's served to diners sitting in different parts of a single restaurant - and certainly not for a restaurant of this reputation. Nakazawa was nice enough to come to our table for a photo at the end of our meal. And while I did enjoy myself, I will not be returning.
(3)Heidi C.
By chance I was on open table checking restaurants and got a reservation that's 3 days later! It was a bar seating for 2 for 5pm on a Sunday, I thought was pretty amazing considering I've been trying for over a year (for when I actually remember to check at midnight which wasn't that often. I always think if I get the booking then great. If I don't then no big deal. ) We arrived on time, we were the first so got the best seats at the bar. I believe they seat by first come first seat so it's best to arrive not just on time but slightly earlier. Upon arrival the waitstaff seemed quite intimidating all in black suits...all very tall (in my mind I had expected more of a Japanese-style service team). They were of course very professional and service impeccable. We order $45 regular sake pairing as well as the premium sake pairing $80. Both were great. I was intrigued by the sake & wine pairing but that was even more expensive. I highly recommend the sake pairing. Food was great. Obviously fresh and all but I wouldn't say it was amazing. I have had many omakase in Japan and Taipei and at this price$150/person it would have been amazing. Additionally we ordered a la carte the bofun uni $15/pc and Japanese beef $15/pc. So between 2 of us that's additional $60. Loved the Spanish mackerel flights and tuna flights. We were seated in front of the one chef that was serving us. There were 5 chefs, some of them doing prep and some preparing the dining room orders. Only 1 chef serving the bar (total 10ppl). Personally I thought it was quite crowded and awkward with all the chefs in front of you but only 1 serving and mingling with the guests. Nonetheless it was quite entertaining. So, It was nice to try...for the experience...but I wouldn't go out of the way to wait for a booking at midnight. I think the spirit of omakase at the bar should be a personal connection with the food and the chef, here however it feels very "commercialized" and almost all SOP and too mechanical.
(3)Ju L.
Sushi was delicious and made to perfection. Chef was entertaining and very meticulous. The staff were very courteous and nice. Everything from the presentation to the timing of the tasting in addition to the sake tasting was amazing!!!!!! The timing of each piece gives the customer time to chew! and taste their food. I find that a lot of people just chew about 3 times and swallow. I don't believe that's a true eating experience. Anywho... besides my critique on how people should eat (:P), I think this is a must try! Especially those a fan of jiro's documentary/ jiro's sushi. Chef Nakazawa is different from Jiro though. He has catered to the american taste buds and has molded fabulous mysteries for you. Honestly, I am not a big fan of something plain and simple. I am not paying for plain and simple. I'm paying for an experience that is exotic, different, refreshing, and interesting. I'm am a huge food lover if you have not been able to decipher from above and sushi nakazawa provided me with the best and freshest tasting sushi i've ever had. I'm not a fan of wine, liquour, sake, soju... I've tried them all and the best I've ever had (catered to my taste) was my friend's ghetto sangria. But when I came here, I had one of the best sake's ever! Sadly I did not get the name of it. It had a hint of bl For those of you interested in Sushi Nakazawa, book a month in advance and be ready to click really fast if you have a specific date in mind. 12am midnight! but start clicking on the booking button as soon as 11:55pm. My boyfriend and I tried for about 2 weeks and were finally able to get a spot. Be prepared or maybe wait for spots to open up. Some people end up cancelling.
(5)Peter D.
Like many who end up here, I got the urge to try this place after watching Jiro Dreams of Sushi. After trying a couple times to make reservations, I finally got lucky and was able to land an 8p Saturday night reservation though only in the dining room. After calling a few times to see if bar seats were available I lucked out and was able to secure two seats at the bar- highly recommend this experience of the dining room which while it looked nice, just seemed a little standard to me. The omakase was amazing and highly recommend the sake pairing. I won't bore you with a play-by-play on each piece of sushi but to put things in context, I ended up ordering an additional three pieces at $15 a pop and wasn't even hungry. It was just that good. So net, highly recommend trying this out for a nice occasion. And if you do, spend the extra $ to sit at the bar, you won't regret it.
(5)James M.
Thanks to a special someone (you know who you are!), I had the pleasure of dining here over the summer. Don't ask me how I got a reservation, because, until this day, I still don't know. We honestly just got lucky with Open Table. Apparently, very, very lucky... We got the Omakase, of course, and it was really, really good, but not mind-blowing. Most of the pieces were exceptionally fresh, especially the live shrimp! The tamago was good, but it didn't rock my world. Unfortunately, the bar was set way too high for this particular piece. Thanks to 'Hiro Dreams of Sushi', anyone that dines here is naturally going to have super high, orgasmic-like expectations. Now, will those expectations be met by all in a city like NYC? Probably not, but I'm sure most, if not all, will have a fabulous dining experience, nonetheless. Unfortunately, I probably won't be back, as it's near impossible to get another reservation. Plus, there are plenty of other NYC Omakases on my never ending list. I really wanted to try Ushiwakamaru, but I heard they closed down and they're supposedly going to return this spring as a sake bar? SMH...
(4)Susan L.
Yo. I know Imma be tarred and feathered for leaving three stars but I really was just not feeling it. No shade on the staff, who were EXCELLENT. I know it's an omakase and that you're not supposed to be stuffed or whatever but it was still...unsatisfying? and this may or may not have to do with the price so my expectations are a bit misaligned? There were some really memorable parts of the meal; the uni was the BEST I've ever tasted, some pieces here and there were really WOW, and the tamago tastes like poundcake (beautiful egg transfiguration, unffff). The food is great, the experience of the omakase - which is what *I think* people really love and what makes a meal special - just didn't quite hit the mark.
(3)adam m.
Sitting at sushi bar served by chef Nakazawa is one of the most amazing moment in my sushi experience. I don't remember each fish name he served us, because I just feel delicious, great, awesome, wonderful, tasty, melting and more each time I bring a piece into my mouse. I wish I could come this place at least once a year!
(5)Daveen T.
My evening here was one of my best dining experiences. The space is very clean and simple. It makes you feel relaxed. The staff is attentive and extremely knowledgeable. The best part, of course, is the food. Every piece of sushi is well thought - out down to the grains of sea salt on top. The fish is fresh and perfectly seasoned with just the right amount of soy sauce, lemon juice, wasabi, etc. The staff also explain each piece and the order that it should be eaten. The meal ended with a hot green tea and a lychee sorbet, both very refreshing and a perfect way to end a sushi meal. I highly recommend Sushi Nakazawa to everyone who likes sushi and enjoys a fine dining experience.
(5)Tiffany D.
Oh my lord, this is perhaps some of the best sushi I have EVER had in my life. Get yourself on the reservation list, and get the bar if you can. Reservations are a process here, but it's WORTH IT! Bestie and I came here to celebrate our annual bestieversary, and we both left so content. The chefs only serve omakase, which we enjoyed with a shared sake pairing. I'd definitely recommend getting the sake pairing, as you get to try some pretty rare sakes that really bring out the best in the fish. We are two girls, so we shared one pairing, and felt like it was totally enough. Service was so on point. While we were not at the bar (which is an experience in adn of itself), we never felt neglected. On the contrary, the dining room feels like a separate, different experience. Less interactive, more romantic. Each server delightfully described what we had in front of us and the recommended way to enjoy that piece of sushi. The Omakase itself starts with an introduction to the flavors of the night. I thought this was so classy and cool - the sake master brought over the tray of sauces and roots being used by the chefs to prepare our sushi, so we could see the freshness and get a whiff of the pure scents. The meal itself is comprised of 20 pieces of amazing fish. They come 2-3 at a time in succession, and you don't get a menu, so if you want to know what they are later, you should write it down later. My favorite was the toro - insane flavors, so soft and melty, and perfect next to another cut of tuna. My second favorite was a seared white fish, topped with yuzu and ponzu, I believe. Smoky, tart, delicious. The tamago at the end contains white shrimp and is more custardy than tamagoy. All in all, the meal was perfect. We left NY for CA still saying "mmmm sushi nakazawa...DEElicious!" over and over to each other. Would happily come back in a heart beat. Tiffany dreams of sushi, and it's this sushi!
(5)Douglas K.
Wow, the sushi here was absolutely delicious! It literally melted in your mouth with only the essence of the fish lingering on your palate. It has a beautiful modern decor and a staff that was both very welcoming and professional. We sat at the bar, which is up front, and the sushi chefs were both very friendly and entertaining. We also got the sake pairing which really added to the experience as well. We loved it here. It is everything you would expect from a high end restaurant. Here are a few things you should know: 1. Keep checking its website for openings, people cxl all the time. 2. Make sure you get a seat at the bar, it's totally worth it. The cost is $150 instead of $120 if you were at a table. 3. Get the sake pairing. At only $45, up from $40, it's a great deal. You'll get about 5-6 glasses of sake which is more than enough to both enjoy the food and get a buzz. 4. 48 cancellation policy, you will be charged for omakase and tax. 5. 20 pieces of sushi and 1 dessert. 6. Try to sit at the center of the bar where you see everything. 7. Daisuke Nakazawa does not work on Sunday, not sure about Saturday. The sushi was still great. 8. You eat with your hands, eating each piece with only 1 bite. 9. The meal will take about 1.5 to less than 2 hours. When thinking about the price, consider that it's more than just a meal, it really is an experience that is perfect for special occasions. Delicious~
(5)Hai Lee C.
I'm gonna keep this short. I've tried several of the top sushi spots in the city.. Yasuda, Gari, etc.. but Nakazawa might have beat them all out. Every piece of sushi was carefully prepared by Nakazawa and he was a cool guy too! The sake pairing was also excellent. I definitely recommend all sushi lovers to try this place out. As mentioned though, the waitstaff standing behind you while eating is a bit strange for a sushi place, but they were all friendly so I didn't mind too much.
(5)Nathaniel H.
My wife took me here for my 30th birthday present and it was one of the best meals I have had in a long time. From start to finish it was rich, delicate, interesting, balanced, and almost any adjective you could use would apply. I realized at one point that I really had never tasted the true potential of rice. Sit at the counter, eat, close your eyes and wash it down with sake. I love to have a meal with friends and enjoy their company but this place the food and the chef are the star hands down.
(5)Lei D.
This is one of those "shut up and take my money" experience. After we read that Chef Nakazawa is opening a restaurant in New York, being fans of "Jiro's Dream of Sushi" and helpless foodies, we planned a trip to New York (naturally). After couple of nights trials, we finally got a reservation on Sep 5th. Because it's a Saturday, we weren't expecting Chef Nakazawa to be there. You can imagine how gladly surprised we were when he showed up! The whole experience at the restaurant was phenomenon. Watching the chefs prepare is so entertaining. I would definitely recommend seating at the sushi bar. It's so wonderful to see how they meticulously prepare the food with surgeon-like precision, from rolling the rice to slicing the fish. It's a feast for the eyes. And then it comes the feast for my belly :D It's safe to say this is the best sushi I've ever had and somehow paying $150 for the meal doesn't seem excessive at all. Perfect texture, perfect seasoning, perfect freshness. And unlike most of the tasting menu dinner I had, this one definitely fills you up. We've gone through 10+ sushis and the meal finishes with hot tea and dessert. What's great is also, at the end, if you have room for more, you can order more, unlike most tasting menu meals. Chef Nakazawa was great too. He's very personable and super nice. He always tried to keep everyone entertained and frequently stops for our pictures. Since I live in Midwest, I probably won't be able to make it back any time soon. But I definitely recommend sushi fans to give it a try. It's really a once in a lifetime experience and I'm sure you won't regret it.
(5)Lucille L.
I was afraid that this place would not live up to its hype, especially after watching Jiro Dreams of Sushi 4 times. Many of the other reviews pretty much summed it up, so I'll keep this as short as I can: Memorable dining experience. #sushilove Shokunin Daisuke Nakazawa, your 21 course extravaganza is a story of love to me. When I started, the pieces were intriguing and delicate, with flavors of citrus and clean pure fish. The spot prawn with caviar was breathtaking. The tuna progression was good but I would've rather had the otoro not torched. The scallop yuzu pepper hand roll was amazing-- I had to order an extra piece of this. As the courses progressed, the flavors became more and more intense until the very beautiful finale with the best piece of anago sea eel I have ever tasted in my life-- it literally brought tears to my eyes. I was in love. And of course, your famous tamago sweet egg that tasted like cake. By the end, I didn't want it to be over. Even the yuzu sorbet lit up my taste buds like no other sorbet has done. Get the sake pairing-- it will not disappoint. The sake progresses in thickness and intensity just as the sushi did. Try a few extra pieces when they ask you-- the freshest finds of the day were the best. The pink sea urchin from Japan that was available the day I went (a different uni from the one served in the 20 sushi pieces) was the most splendid piece of uni I have ever eaten. Pure buttery deliciousness. I felt like it was a treasure I wish I could savor forever. Thanks to the bf for bringing me here. I would definitely want to come back. I'm still thinking about that amazing piece of anago and the pink uni from japan that day.
(5)Nicolas N.
This restaurant embodies Japan - humble and simple, yet authentic and masterful in their sushi and service. Gotta love the hand-grated fresh wasabi! Despite the creative sushi and flare of Morimoto, I rank this place higher for the ambiance, service and sushi. It gets to the heart of omakase. I prefer this place over either Morimoto and Sushi of Gari. Ambiance: If not for the restaurant sign and friendly smiles of Asian faces, we would not have thought that this is a sushi restaurant. Despite the simple furniture and limited decor, there is still an intimate feel about this place. Service: Engaging, knowledgeable staff. Service was superb. Drinks: Expensive drink selection to go with the expensive meal. The complimentary sake was astounding! Value: This is tough for me to rate since I expected to spend a large sum of money. The prices are also set depending on where you dine in the restaurant. We dined in the dining room which is cheaper than the bar. Good, fresh fish is good sushi (to me), no matter what the price. This place is good value if you are ready to splurge, and like us, dined here for the experience and because of the documentary. Sushi: The sushi was good but not omg amazing, to-die-for sushi. I love uni and they served the sweetest uni (sea urchin) ever. The rice texture is different (firmer) from many sushi restaurants across the country. Go here if you like raw fish, don't mind spending a lot for 15-20 pieces of sushi, and appreciate excellent service.
(4)Jasmine X.
Amazing. Given that this is a restaurant with a Jiro apprentice, SO and I were dying to try this place out. We were able to make reservations a few weeks early in the dining room for a prime 6:30 Saturday night dinner spot. Sushi Nakazawa has an extremely humbling exterior. It's located on a small street right off of bustling 7th Avenue. When we walked up to the door, I literally thought we were going into some Greenwich Village house. When you open the door, the smell of fish hits you pretty quickly -- but it's a a pretty delicious smell that just excites you for the meal yet to come. It's a 20-piece omakase dinner with options for sake and wine pairings. We opted to just have tea and water with our meal though. I guess there's no point in really going into every single fish, but highlights for me were definitely the salmon pieces, the burned otoro that melted in my mouth, and the akami. SO really loved the scallop. Overall, honestly, every single piece of fish was made to perfection. Each ball of rice is rolled tightly with a piece of fish nestled on top. When they start off the meal, a woman brings over a tray that shows you all the house-made flavorings they use to flavor the fish -- from homemade soy sauces to ponzu sauces to shiso leaves, and yuzu, they use a ton of natural flavoring to help accentuate and bring out the flavors of the fish. The meal ends with the tamago which is what made the chef famous (lol watch Jiro Dreams of Sushi) and a sorbet for a light finish. I left filling pretty full even though it doesn't sound like it's a ton of food, you are still putting about 20 little balls of rice in your belly. Each fish was amazing in how it was able to stand on its own flavor. I don't think I've ever had sushi quite as refined and delicious as it was here. Final price was $120/person for the dining room which is not at all absurd given the quality of fish that you're having. I've definitely paid about the same price for other omakases in the city, but I can easily attest that this is the best sushi I've ever had. tldr; worth every penny. some of the best sushi you'll probably have in your life
(5)Ana C.
I managed to make a reservation at the Sushi Bar after many attempts and here are a few tips for snagging a coveted sushi bar spot: - Don't use a wireless device, use a cable-connected computer - Login to Opentable and have your credit card information ready before reservations open at 12am EST - Aim for a weekday reservation at 5pm - Reservations for the Sushi Bar can only be made for 2 people This meal is worth all that effort - it is the BEST sushi I have ever tasted and one of the best meal I have ever eaten! (And I've been to 3 Michelin star restaurants) Sushi Nakazawa deserves to be in the top 50 best restaurants list because it was an incredible experience. Food: 5/5 We had a 20 piece omakase and the seafood is so fresh, some of them were still moving! I could not resist poking the scallops and watching it move in response - who said only children play with their food? ;) Everything is prepared very simply and you can actually taste the fish - nothing hiding it, just pure delicious fish. Some pieces melted like butter in my mouth, others had a bit more chew but each piece was heaven. For the shrimp sushi, he waved the live shrimp in front of us (one tried to escape) and prepared it right in front of us. One of the advantages of sitting at the bar is that you can see the sushi being assembled in front of you and it was like an orchestra with Chef Nakazawa as the conductor. It was one of the most beautiful things I have ever seen... Service: 5/5 I admit that the wait staff in their black suits made me feel like either I was dining with the President or there were aliens and any moment, the MIB would erase my memory. However, they were very attentive and we did receive excellent service. I was amazed at how quickly information passes from the wait staff to the chef. It was definitely very efficient and professional, but also impersonal. Perhaps it is to create a contrast because we really felt a connection with Nakazawa-san and enjoyed our meal because of it. He even noticed that my husband was a lefty and placed the sushi pieces accordingly. Atmosphere: 5/5 The decor is very chic and on the outside, you would have never known that the best sushi was hidden here. If you can, I highly recommend sitting at the sushi bar because I think that is what made this experience so amazing. You watch the food being prepared in front of you and you can marvel at the skill and craft that goes into each piece you eat. Despite the chicness and formality of the waitstaff, Chef Nakazawa is a really funny guy, making jokes, chatting with each customer, even encouraging us to play with our food. Value: 5/5 This is an expensive meal at $150 (before tax & gratuity) and if you are a big eater, you might have to order additional pieces. However, I would go back again in a heartbeat.
(5)Maggie C.
After seeing Jiro Dreams of Sushi, and finding out about Nakazawa's restaurant in NYC, I knew that this was the dinner that I wanted to experience during the one night that I was going to be in the city. I made my reservation one month ahead of time; sadly, there were no bar seats available, so we had to settle for the dining room. The dining experience was fabulous: sushi pieces were explained to us throughly, and the wait staff were amazing. We were served a 20 piece omakase, with the majority pieces as nigiri. We also received one hand roll, and Nakazawa's infamous egg custard. Matcha tea and a lychee gelato was served at the end. All pieces were delicious, and very individualized seasoned, based off of the fish. This was the best dining experience I have had. It was wonderful to be able to sit down and assess and appreciate each piece with its simplistic presentation. Quite pricy, but totally worth it.
(5)Ellin C.
Where to begin... Sushi Nakazawa was one of the most amazing sushi experiences I've ever had! The staff were all very professional, and Nakazawa himself was funny, engaging and even came over to take photos with us in the Dining Room upon request. There were 21 pieces of sushi, and the attention to detail, garnishes and seasonings were what made each piece stand out. The top standouts were: -- Hotate nigiri: tender, sweet scallop -- Chu-toro: melt in your mouth goodness -- Sweet shrimp amebi: sweet and soft -- Tamago: tasted like a dessert, delicious and satisfying Also really liked the yuzu sorbet as a palate cleansing dessert at the end. I've had Kusakabe before in SF, but prefer Nakazawa.
(5)Mika S.
I've been in many Japanese restaurant in New York and Tokyo . This is the best sushi place ever !! We ordered chef's omakase and sake pairing . They gave us 6 different type of sake . And 20 pieces of sushi . Each peace are so small but super tasty . It's quite full . The rice is perfect softness . Also all of the fishes are perfect texture !! Sake and sushi taste not killing each other . All things perfect balance !! Chef Mr,nakazawa is very friendly and sophisticated motion . Next time I'll try to get reservation at front of the sushi bar !
(5)Ann P.
Hands down, one of the best sushi joints I've visited. The wasabi is hand grated, if that tells you anything. I'm a sushi snob and was not disappointed by any of the dishes here. Omakase all the way here - yes, it's pricey. No, you won't regret it. Pros: - intimate space - amazing attention to detail - sushi goes without saying - extensive wine and sake list - multitude of soy sauce options. Very interesting to distinguish between the variations. Cons: - priceeyyyy. But very worth it. Verdict: - come here for an apex experience of sushi. Omakase only. Order the Mersault.
(5)Linbo Z.
The chair was dirty. Waiters were not polite and not well trained. Reservation system was terrible. Sushi were amazing.
(4)Shari B.
This was an amazing dining experience. From the very first bite, it was a taste of fresh sushi heaven. We loved hearing the descriptions of each piece and made sure to savior it all. The highlights were the ika (squid) as well as the uni from Santa Barbara in both sushi and handroll form. If I could afford it, I'd visit this restaurant every time I came to the city.
(5)Nancy Y.
I had been looking forward to a meal at Nakazawa for almost as long as it's been in New York. So when a friend was able to snag a table for 3 on a weeknight, I couldn't say no. We were seated in the dining room, at a table which was perceivably the farthest possible from the sushi bar. Nonetheless, I was excited. On come the suit jacket wearing servers bearing water and brief instructions, and then a woman who presented us with the sauces and ingredients that were accompaniments to our sushi that night. Ok cool. Then the sushi arrives, plated 2 pieces at a time. They were tiny! I know that Jiro has suggested that due to the longer time it takes for women to finish their food, he tends to make their pieces a bit smaller so that each member of the party (male and female) can finish at the same time. Blah, they were really disappointingly small. Size aside, there were inconsistencies between the sushi the three of us tasted. Some pieces were reported to be super salty, some chewy, and others not so much. I was personally not a fan of some of the ponzu, yuzu, and specialty soy sauces used. Nonetheless, the quality of the fish was good overall. But this was just not as amazing as I had hoped it would be. There was also something out of place about the overly professional, yet mildly unfriendly servers in the dining room. I have been told that the experience at the bar is entirely different and immensely better. But to me, there should not be so much disparity in what's served to diners sitting in different parts of a single restaurant - and certainly not for a restaurant of this reputation. Nakazawa was nice enough to come to our table for a photo at the end of our meal. And while I did enjoy myself, I will not be returning.
(3)Heidi C.
By chance I was on open table checking restaurants and got a reservation that's 3 days later! It was a bar seating for 2 for 5pm on a Sunday, I thought was pretty amazing considering I've been trying for over a year (for when I actually remember to check at midnight which wasn't that often. I always think if I get the booking then great. If I don't then no big deal. ) We arrived on time, we were the first so got the best seats at the bar. I believe they seat by first come first seat so it's best to arrive not just on time but slightly earlier. Upon arrival the waitstaff seemed quite intimidating all in black suits...all very tall (in my mind I had expected more of a Japanese-style service team). They were of course very professional and service impeccable. We order $45 regular sake pairing as well as the premium sake pairing $80. Both were great. I was intrigued by the sake & wine pairing but that was even more expensive. I highly recommend the sake pairing. Food was great. Obviously fresh and all but I wouldn't say it was amazing. I have had many omakase in Japan and Taipei and at this price$150/person it would have been amazing. Additionally we ordered a la carte the bofun uni $15/pc and Japanese beef $15/pc. So between 2 of us that's additional $60. Loved the Spanish mackerel flights and tuna flights. We were seated in front of the one chef that was serving us. There were 5 chefs, some of them doing prep and some preparing the dining room orders. Only 1 chef serving the bar (total 10ppl). Personally I thought it was quite crowded and awkward with all the chefs in front of you but only 1 serving and mingling with the guests. Nonetheless it was quite entertaining. So, It was nice to try...for the experience...but I wouldn't go out of the way to wait for a booking at midnight. I think the spirit of omakase at the bar should be a personal connection with the food and the chef, here however it feels very "commercialized" and almost all SOP and too mechanical.
(3)Ju L.
Sushi was delicious and made to perfection. Chef was entertaining and very meticulous. The staff were very courteous and nice. Everything from the presentation to the timing of the tasting in addition to the sake tasting was amazing!!!!!! The timing of each piece gives the customer time to chew! and taste their food. I find that a lot of people just chew about 3 times and swallow. I don't believe that's a true eating experience. Anywho... besides my critique on how people should eat (:P), I think this is a must try! Especially those a fan of jiro's documentary/ jiro's sushi. Chef Nakazawa is different from Jiro though. He has catered to the american taste buds and has molded fabulous mysteries for you. Honestly, I am not a big fan of something plain and simple. I am not paying for plain and simple. I'm paying for an experience that is exotic, different, refreshing, and interesting. I'm am a huge food lover if you have not been able to decipher from above and sushi nakazawa provided me with the best and freshest tasting sushi i've ever had. I'm not a fan of wine, liquour, sake, soju... I've tried them all and the best I've ever had (catered to my taste) was my friend's ghetto sangria. But when I came here, I had one of the best sake's ever! Sadly I did not get the name of it. It had a hint of bl For those of you interested in Sushi Nakazawa, book a month in advance and be ready to click really fast if you have a specific date in mind. 12am midnight! but start clicking on the booking button as soon as 11:55pm. My boyfriend and I tried for about 2 weeks and were finally able to get a spot. Be prepared or maybe wait for spots to open up. Some people end up cancelling.
(5)Peter D.
Like many who end up here, I got the urge to try this place after watching Jiro Dreams of Sushi. After trying a couple times to make reservations, I finally got lucky and was able to land an 8p Saturday night reservation though only in the dining room. After calling a few times to see if bar seats were available I lucked out and was able to secure two seats at the bar- highly recommend this experience of the dining room which while it looked nice, just seemed a little standard to me. The omakase was amazing and highly recommend the sake pairing. I won't bore you with a play-by-play on each piece of sushi but to put things in context, I ended up ordering an additional three pieces at $15 a pop and wasn't even hungry. It was just that good. So net, highly recommend trying this out for a nice occasion. And if you do, spend the extra $ to sit at the bar, you won't regret it.
(5)James M.
Thanks to a special someone (you know who you are!), I had the pleasure of dining here over the summer. Don't ask me how I got a reservation, because, until this day, I still don't know. We honestly just got lucky with Open Table. Apparently, very, very lucky... We got the Omakase, of course, and it was really, really good, but not mind-blowing. Most of the pieces were exceptionally fresh, especially the live shrimp! The tamago was good, but it didn't rock my world. Unfortunately, the bar was set way too high for this particular piece. Thanks to 'Hiro Dreams of Sushi', anyone that dines here is naturally going to have super high, orgasmic-like expectations. Now, will those expectations be met by all in a city like NYC? Probably not, but I'm sure most, if not all, will have a fabulous dining experience, nonetheless. Unfortunately, I probably won't be back, as it's near impossible to get another reservation. Plus, there are plenty of other NYC Omakases on my never ending list. I really wanted to try Ushiwakamaru, but I heard they closed down and they're supposedly going to return this spring as a sake bar? SMH...
(4)Susan L.
Yo. I know Imma be tarred and feathered for leaving three stars but I really was just not feeling it. No shade on the staff, who were EXCELLENT. I know it's an omakase and that you're not supposed to be stuffed or whatever but it was still...unsatisfying? and this may or may not have to do with the price so my expectations are a bit misaligned? There were some really memorable parts of the meal; the uni was the BEST I've ever tasted, some pieces here and there were really WOW, and the tamago tastes like poundcake (beautiful egg transfiguration, unffff). The food is great, the experience of the omakase - which is what *I think* people really love and what makes a meal special - just didn't quite hit the mark.
(3)Tiffany D.
Oh my lord, this is perhaps some of the best sushi I have EVER had in my life. Get yourself on the reservation list, and get the bar if you can. Reservations are a process here, but it's WORTH IT! Bestie and I came here to celebrate our annual bestieversary, and we both left so content. The chefs only serve omakase, which we enjoyed with a shared sake pairing. I'd definitely recommend getting the sake pairing, as you get to try some pretty rare sakes that really bring out the best in the fish. We are two girls, so we shared one pairing, and felt like it was totally enough. Service was so on point. While we were not at the bar (which is an experience in adn of itself), we never felt neglected. On the contrary, the dining room feels like a separate, different experience. Less interactive, more romantic. Each server delightfully described what we had in front of us and the recommended way to enjoy that piece of sushi. The Omakase itself starts with an introduction to the flavors of the night. I thought this was so classy and cool - the sake master brought over the tray of sauces and roots being used by the chefs to prepare our sushi, so we could see the freshness and get a whiff of the pure scents. The meal itself is comprised of 20 pieces of amazing fish. They come 2-3 at a time in succession, and you don't get a menu, so if you want to know what they are later, you should write it down later. My favorite was the toro - insane flavors, so soft and melty, and perfect next to another cut of tuna. My second favorite was a seared white fish, topped with yuzu and ponzu, I believe. Smoky, tart, delicious. The tamago at the end contains white shrimp and is more custardy than tamagoy. All in all, the meal was perfect. We left NY for CA still saying "mmmm sushi nakazawa...DEElicious!" over and over to each other. Would happily come back in a heart beat. Tiffany dreams of sushi, and it's this sushi!
(5)Douglas K.
Wow, the sushi here was absolutely delicious! It literally melted in your mouth with only the essence of the fish lingering on your palate. It has a beautiful modern decor and a staff that was both very welcoming and professional. We sat at the bar, which is up front, and the sushi chefs were both very friendly and entertaining. We also got the sake pairing which really added to the experience as well. We loved it here. It is everything you would expect from a high end restaurant. Here are a few things you should know: 1. Keep checking its website for openings, people cxl all the time. 2. Make sure you get a seat at the bar, it's totally worth it. The cost is $150 instead of $120 if you were at a table. 3. Get the sake pairing. At only $45, up from $40, it's a great deal. You'll get about 5-6 glasses of sake which is more than enough to both enjoy the food and get a buzz. 4. 48 cancellation policy, you will be charged for omakase and tax. 5. 20 pieces of sushi and 1 dessert. 6. Try to sit at the center of the bar where you see everything. 7. Daisuke Nakazawa does not work on Sunday, not sure about Saturday. The sushi was still great. 8. You eat with your hands, eating each piece with only 1 bite. 9. The meal will take about 1.5 to less than 2 hours. When thinking about the price, consider that it's more than just a meal, it really is an experience that is perfect for special occasions. Delicious~
(5)Lala I.
the meal at sushi nakazawa was def my favorite omakase/tasting menu experience by far. i mean how many times do you get to be served by the chef personally? not only does nakazawa personally serve delicious sushi to you, he also tries to entertain you throughout the meal. you can say 'sayonara' to the live shrimps before he kills them and make into sushi in couple of seconds and get to eat a scallop that's still moving. of course, if you want to be served by nakazawa's apprentices and dont want to be interrupted by jumping shrimps, you are welcomed to sit in the dining room as well. did i mention the black leather and chrome swivel seats are the most comfortable bar seats i have ever sat in?! besides the nakazawa's signature tamagos, these chairs were def highlights of my night. i usually hate to sit at the sushi bar because the bar seats are usually very uncomfortable. the seats at sushi nakazawa were so incredibly comfortable, i didnt want to leave them to go to the bathroom or go home. how to enjoy a great evening at sushi nakazawa: dont think too hard about who serves the best sushi in new york city or how nakazawa is compared to Jiro. ive never been to Jiro nor have i tried every sushi joint in new york, but i can def tell you this is one of the most delicious sushi meals ive had in my life and def the most memorable. just go, sit back, and enjoy it! all you need to do is pick up the sushi and put in your mouth. although not everything we ate was the best in town, the overall experience was def the most enjoyable. the dinner was so relaxing (maybe its the sake), i even started chatting and made friends with the couple sat next to us. delicious sushi + a lot of sake + incredibly comfortable chairs pretty much guarantees a good time.
(5)R C.
One of the hardest places to get reservations but somehow I was able to snatch a 7:15 PM reservation on OpenTable at the bar. Everyone raves about this place so I definitely wanted to try it. Sushi is something I must eat on a weekly basis so therefore, how can I not try this place? We got there and were seated on the side of the bar. I was unhappy to sit there at first because I couldn't get a great view of the bar but it turned out great because I had one of the chefs in front of us demonstrating his cuts and we were also the first ones to get served! Every single piece we ate was delicious. Even the uni and ikura were good and I never order that from anywhere because it's just not my favorite. My ultimate fave was the trio of tunas since toro is my favorite piece of sushi. I even had to order extra pieces at the end of the meal. I guess the most disappointing part was that my husband and I had stomach aches after which made me only give 4 stars instead of 5. I think I would come back here again though.
(4)Dan M.
Fantastic sushi omakase course! Eating at the bar with Nakazawa personally serving the sushi was a great treat and wonderfully fun experience. The sushi lives up to the billing.
(5)Sophie P.
RESERVE BAR SEATING 30 DAYS IN ADVANCE ON OPENTABLE AT MIDNIGHT FOR OMAKASE MEAL --------------------------------------------------Â---------- After drooling over Jiro Dreams of Sushi documentary on Netflix and almost crying with Chef Nakasawa after he had failed to make a good tamago (fried egg) until 7 years of practice, I had been waiting to eat at Nakasawa's restaurant for a long time. 30 days to be exact. RESERVATIONS: Get your phone, laptop, and another person's phone ready at 11:55 PM 30 days before you want your reservation. Wait until the clock strikes midnight, just like Cinderella, and refresh your page to select your reservation time. I had tried to reserve 5:30, while my boyfriend had reserved 9:30 PM, and of course he won. My page wouldn't even load. A mere millisecond after midnight, all the reservations at 5:30 were taken. TIPS (PREPARATION): This meal is really only for the prepared guests. Only 10 people can sit at the bar every two hours for omakase bar seating. If this is your first time dining here, you should be familiar with these tips before walking in. * Eat with your hands. Do not use your chopsticks unless you want to eat ginger in between fish. There is a hand towel set down for you to cleanse between each fish. * Eat the entire sushi in one bite. You will look stupid trying to bite into half of it. The chef will look at you, and say "No." * Pay attention to the chef. There were other couples who kept talking to each other, talking like you would normally do on a date, but they got no attention from the chef. My boyfriend and I were attentive to the chef and got the most out of this experience. He posed for pictures for us, kept talking to us, would skip other guests to serve us first, and gave us the most love. OMAKASE MENU: 1 - Cherry salmon (sakura) with sea salt 2 - Smoked salmon 3 - Hokkaido scallop 4 - Cuttle fish squid 5 - Bar fin flounder with dried cherry blossom 6 - Spotted knife jaw 7 - Red spotted grouper 8 - Spanish mackerel 9 - Sweet shrimp with caviar 10 - Snow crab 11 - Yellowtail 12 - Bonito hagatso 13 - Lean tuna 14 - Soy marinade tuna 15 - Toro 16 - Uni 17 - Ikura 18 - Toro hand roll 19 - Sea eel 20 - Tamago 21 - Sorbet The fish selected for the omakase menu is based off the seasonal market, and varies from month to month. So you really don't know what you're going to get! I have never had a dining experience like I had at Sushi Nakasawa, and it's definitely the best sushi experience I have ever had in my life. From the hostess and managers, to the sushi chef preparation, and beautiful presentation of the fish, it was a flawless meal.
(5)Albert C.
You must sit at the bar. Don't waste your time making a reservation for a table in the dining room. Daisuke doesn't even prepare the fish for the dining room. Prior to my girlfriend, I was not a big fan of sushi and didn't believe in blowing money on it. However, Daisuke converted me. I am personally more of a fan of "innovative" sushi. I like having my sushi doused in spicy sauces, relish and cucumbers, but even his "purist" pieces were incredible. My favorite pieces include the fatty toro, the trigger fish, mackerel and sea urchin. When I went, we were given the opportunity to add white truffle for an extra $15. This was definitely worth the price. Nakazawa himself is extremely personable and his presence really makes the experience worth it. He handles his kitchen in such a meticulous way yet is still able to joke lightheartedly and entertain you with jumping shrimp. The sake can get a little pricey. They offer $40 sake pairing. This can be worth it for those who want to learn about sake, but for others who already have a taste for it, I would recommend just ordering a glass or bottle. TIP: you have to get there on time.
(5)Joanie K.
20 pcs over 9 courses plus dessert. Was this good? Yes. The pieces were treated pretty similarly Did I appreciate it? I'm not sure. Nyc has the luxury of choice, and there are too many great omakase restaurants to choose from at reasonable prices. For instance, sushi katsuei in bk. I wouldn't recommend this place over other restaurants. Also, at other tasting menus, would be nice to know what you're eating for post googling ( or not- case in point the blue fin tuna that was delicious but gave me all the feels). Our server was genial but kinda the here's your food tell you what it is but you will have no idea monotone. Chefs bar seemed fun to sit at but not in the winter. It was right by the entrance so I can't imagine it being pleasant Btw their one rose by the glass was great! They don't serve reds by the glass which I dislike. Who says reds can't be a nice balance w fish?
(3)Christine T.
As expected, it was good! Definitely worth the price at $120 for 20 pieces of fresh sushi. Fairly easy to make reservations if you do it a month in advance. $150 for the bar, you can always call to be put on the waitlist. The staff was knowledgable, friendly, and I was fully satisfied.
(4)Rin N.
My whole family was going to Japan and that made me incredibly jealous of all the good sushi they're getting so I decided to set an alarm for 11.55pm 30 days in advance and sat there refreshing OpenTable for seating at the bar until midnight. Thankfully I had decently fast internet and three times were available... 5.30pm (if I remember correctly), 7.15 and 9pm. I booked the 7.15pm slot for 2 people without knowing who I was going to go with. Finding a friend to go with was the easy part! It took me a while to find Sushi Nakazawa. I was expecting a traditional sushi place that you normally find in Japan but to my surprise the restaurant was incredibly modern and upscale. The bar area had 10 seats and the counter was marble. Nakazawa-san came around to say hi and welcome everyone. He was incredibly friendly despite the language barrier. For the omakase... the chef would come place the sushi on your plate and you get around 20 pieces. I'm not going to go through every single piece as I either don't really remember or I had a hard time understanding what it was. The pieces that stood out to me were the lightly torched makarel, uni, prawn and snow crab. The torched makarel was so flavorful. It had a slight smokey taste and the makarel was incredibly fresh. The uni was from Japan and is as good as the ones I've had at a three michelin star sushi place in Tokyo. My favorite was the prawn by far. Before making this piece, the chef came to us and lightly threw the prawn to show us that it was alive still. Slightly disturbing but you know how fresh it is. It was definitely the best I've had. The snow crab was also delicious. We also was served 3 different types of tuna - toro, chu-toro (fatty) and o-toro (fattiest) - and they were a let down. I've definitely had fresher tuna. Overall... it was a good dining experience. I thought the rice was too salty but you can tell the quality of the fish was high and the chef truly care about what he was serving. Sushi Nakazawa is by far the best I've had in the US, but it still falls short compared to what I've had in Japan.
(4)Jan Y.
Do they serve good sushi yes, is it over rated YES! Would I come back? NO. Given price point the vast selection of impeccable sushi restaurants in Manhattan I found this place to be trying too hard so hard which was a little uncomfortable. There were too many waiters standing around the sushi bar watching over I felt claustrophobic. Each fish was announced before it was made into nigiri and was repeated after the nigiri was made. I found it to be too much broadcasting.. just tell me 1 time when you put it on my plate please. Each announcement stopped everyone's conversations and we all felt like we had to give confirmation that we heard so there were 18pcs, 18 x 2 is 36 times! It isn't easy to get reservations here and now that I tried it I can def. put it behind me. Too many good restaurants all around this city.
(4)Josh d.
Been open only a year and 400+ reviews. Not really sure how much I can add to the buzz. Absolute perfection. In the top 5 sushi meals I've had. Though, I HAVE indeed had what I felt was better, they came at a higher cost. I also got to yell at our "Masshole" friend for asking for soy and wasabi. And, we got to teach him how to "sushi hands."
(5)Jonathan Y.
Great establishment. I was very impressed with the staff and service overall. The sushi was delicious, rice was well seasoned, fish had great flavor. Nyc has so many great sushi restaurants, after awhile I dont really get the wow factor after eating so much greatness. I wouldn't compare to other sushi restaurants it wouldn't be right. Nakazawa has his own style of sushi. His uses of simple but intense ingredients such as yuzu kosho, fresh wasabi, the smoking of the fish will leave me some everlasting memories for me, which is the best way to touch people lives for a chef. It was worth the price and im guarantee he will have a some Michelin stars in no time. 4 stars from ny times already says alot. Also very great ambiance, although I did not goto the back. I just sat at the sushi bar it was very nice. Sake pairing were great. I highly recommend the sake pairings. Very great place for a date with someone that matters lol
(5)Jeremy G.
Incredible sushi experience! I was extremely lucky to snag a reservation last minute. I really wanted to sit at the bar but you need to reserve that months in advance! The omakase was amazing! Very unique combinations of flavors as well as new fish I had never tried before. Every piece of fish and every grain of rice was delectable! Our server was very attentive and knowledgeable. She quickly observed that my gf was left handed and they adjusted the plate presentation to accommodate her. Excellent service! For $120 in NYC, the omakase isnt too bad. It comes out to $6 per piece of sushi. Next time I'm getting a bar reservation for sure!
(5)Ricky C.
I will be the first to admit that I am far from a sushi expert; however, as a foodie, I trust my palate. In my opinion, I would rate it 8 out of 10 even though its prob some of the best I've had but I truly believe it can't possibly be the best around. The dilemma I am having here is the execution. Every piece of sushi was seasoned nicely but I think this in fact took away the purity and integrity of that particular fish. The omakase was a reasonable deal and the sake pairing is a must. Be careful w the add ons as the bill might surprise you. Service is knowledgeable and pleasant. Loved everyone except for the sommelier as he was far from friendly nor hospitable.
(4)Annie C.
Sushi Nakazawa will always have a special place in my heart. After watching the documentary "Jiro Dreams of Sushi", I was ecstatic to hear that Chef Daisuke Nakazawa, Jiro's senior apprentice, will relocate to the West Village in NY. I decided to pull the trigger last year and break my omakase cherry here. Ever since, I can never look at sushi the same way again. His omakase was truly phenomenal. So thankful my friend was able to snatch up seats for us. For a second time, I was able to experience Nakazawa's exquisite omakase dishes. The meal costs $150 to sit at the bar which includes 21 pieces of nigiri and a dessert, lasting about 2 hours. Every piece of sushi is greatly executed and served directly by Nakazawa himself. SERVICE -- The atmosphere seems a bit formal. As soon as you walk in, they hang your coats for you. The maitre d' even pushes our chair in for us. I love how they go around and ask every single diner if they're allergic to any type of shellfish or any fish preference they dislike. Throughout the meal, our waters were consistently being refilled. The service here is just top notch overall. SAKE PAIRING -- We did the sake pairing for an additional $40. The sommelier was knowledgeable on the origin of the sake and how it complemented the fish. However, most of them were on the dry and heavy side. I prefer my sake more sweet and less acidic. FISH FRESHNESS -- Incredible quality. His offerings changes depending on the quality and the season of the fish. Everything was extremely fresh with a melt in your mouth butteriness. Each nigiri is brushed with his accompanying sauce and enhanced with either sea salt, wasabi, Japanese mustard or even mint leaves without masking the delicate flavors of the fish. HIGHLIGHTS -- I loved the yellowtail, bonito, bluefin tuna, akami, chutoro, and tamago. The yellowtail had a nice pure flavor that left a sweet aftertaste. The bonito smoked with hay was ridiculously good. It gave it a rich smokiness which was unique. The three tunas were orgasmic. They were so tender like butter. From the first piece to the last, it had more of a velvety texture as you went on. The fish had a great enhancement from the mustard. The chutoro was literally like a fat explosion in my mouth, the flavors were divine! As for the tamago, it was delightfully light and savory with a egg custard sweetness to it. My only complaint is that the rice wasn't holding together on my first nigiri. However, everything else made up for it. Nakazawa still never fails to amaze me. Props to him for his innovative ways in preparing nigiris. Come here to have one of your most amazing omakases you'll ever have!
(5)Elaine H.
I wish I could give a six star or more as this place really deserves it. Said it many times to my friends already yet still want to emphasize here, this is the best sushi place in Manhattan, not one of. The most remarkable piece about here is that you would not get to choose what you eat, it is already predertetmined by Nakazawa san, unless you have any type of food alergy. But trust me, his courses are best among the best. Salmon to kick off, followed by scallop and lobster, till shrimp, tuna, eel and finally my favorite part, uni. Each single piece is like a piece of art work Nakazawa tried to deliver to us and it is well received and touched. The only sad thing about Sushi Nakazawa is that it is so hard to make reservation, even impossible for a dinner time spot or bar spot. But if you have yet to find your favorite sushi place in Manhattan, definitely vote for this place. It is never too late to expereice the monologue Nakazawa san trying to present to us.
(5)Jon S.
Held off on reviewing this for so long, waiting for the right moment to file something, that I'm afraid that the information could be quite out of date. Sushi Nakazawa was a special treat for me, something I promised I would do as a reward for making it through a very normal but still quite scary medical procedure. So recovered, I waited another month for a reservation and another month after to actually sit down. After that kind of buildup, what experience could possibly rate? We had disadvantages going in - there was no Chef Nakazawa and we could only get seats at a table - but really that didn't matter. The service is very polished, explanations clear and concise and knife work masterful no matter who was actually doing the slicing. The restaurant is the byproduct of years of focus and dedication to creating a certain experience and taste. We went with the matching sake tasting - when spending this much, what's another $100 - which is absolutely worth it. There's plenty of food and wine to be had over the two hours or so of the meal, although that didn't stop us from ordering a couple extra pieces of tuna and smoked fish at the very end of the meal. The highlights, including the aforementioned tuna and tamago, covered up a dragging section in the middle with some strong fish that sometimes were overcompensated by relatively complicated garnishes. I'm also no fan of uni, which meant its position as a climax to the whole meal was a bit disappointing. But no matter, this is still a five-star meal and experience. Towards the end of the evening, I found my thoughts turning to fantasy, to a life where this sort of thing was a regular experience. I'm not sure it'd be good, as I'd then have to judge each piece of fish and not be as taken with the specialness of what is going on here. A little luxury is good, too much just brings on gout.
(5)Stephen L.
Would give Nakazawa-san-ya 10 stars if I could. I've now had the pleasure of eating at the counter twice and it's become my favorite sushi in Manhattan. Impeccable service, impeccable execution, impeccable sake pairings, impeccable fish, impeccable rice, impeccable tamagoyaki (what chef Nakazawa struggles with making during the movie). In addition to being a world class sushi chef, Nakazawa-san is an engaging host with a ready smile and quick wit. His charm elevates this beyond the usual sushi counter experience. To be treated so warmly by a world class chef is an experience everyone should have. My only complaint, and it would be minute if it weren't even smaller, is that they don't have draft beer available. Small point for sure, as I'm a big fan of beer with my sushi and much prefer draft over bottles. But I'll deal with it for the pleasure of having all of those amazing pieces of sushi again. And again. And again. Only wish I had deeper pockets. It's spendy. Kampai!
(5)Stef S.
As far as sushi goes, this is as good as it gets. Service is impeccable, and they gave us no attitude when we were running late for our reservation, which we appreciated. There's nothing I can say that has already been said below... 20 pieces of sushi + yuzu sorbet. The sorbet was my least favorite course ;) All kidding aside, my least favorite fish was the cuttlefish because it had too much shiso leaf with it. The shiso leaf is a citrusy, pungent cilantro-like herb that can be overpowering. Other than that, every piece of fish was accompanied with perfectly cooked and flavored rice. My group did the sake pairing, which was a great experience. The drinks menu is quite expensive, and we thought it was a better deal to add the $45 sake pairing than to get a $19 single glass. Yes, the $120 omakase in the dining room is pricing, but you'll taste the difference! As for reservations, you can make reservations on open table. Just be diligent and be willing to be flexible! I was able to get a reservation for 4 people on a Friday night at 7:45pm, but i took a bit of work to see when spots opened up.
(5)Jennifer M.
My boyfriend and I were able to score bar seats for Sushi Nakazawa a few Sundays ago for dinner. Yes, we are both fans of the documentary, and very much would like to try eating at Jiro's place one day. But why not settle for the next best thing, right in our neighborhood? Verdict? This was place was so much fun! It's all about the bar seating in this restaurant. I could not imagine the dynamics in the back of the house with table seating. Although I'm sure the service is just as impeccable dining in the back, it's the chef behind the counter that make this place welcoming and memorable. The quality of the food is as fresh as it can get. Definitely worth the visit and the attempts to get reservations at the bar!
(4)Anna K.
20 piece omakase sake tasting if you can score bar reservations, go. the best part is being served food you would never know to order. excellent preparation, great to watch the action at the bar. sake pairing is unreal.
(5)Jessica A.
Came here for to celebrate my boyfriends birthday and because after watching Jiro dreams of sushi we got hooked on omekase and once we heard that Nakazawa was coming to NYC and had trained under Jiro we just had to come! Reservations were a bit difficult to come by but definitely not impossible. From start to finish the omekase was superb! While I would've wished to sit at the sushi bar we sat in the dining room where we got first class service and every piece of fish and part of the meal was carefully explained. We also did the regular sake pairing which was a great addition. Would definitely come back but to sit at the sushi bar next time with hopes to meet the wonderful and talented Nakazawa! A great place to come for special occasions as its a bit pricey but definitely worth the money.
(5)Yuda Z.
Sushi bar for reservations of two only. Is that against single people or something? The rice they use is more solid and stringy than Sushi Yasuda. I guess it depends on which you prefer. I like them both. They are quite different. Scallop sushi is mediocre. I personally don't like sushi chefs who "embraced" blow torches. They really don't taste as good. This is quite disappointing considering Chef Nakazawa is Jiro's apprentice. The fatty tuna is seared. I seriously can't believe it. Uni, roe, lean tuna, egg, and the pawn with caviar are wonderful. For the extra dishes, don't go with the shrimps. They are not that good. DO GET the wagyu beef and the seasonal uni. They are fabulous. Sorbet is quite good.
(4)Yimei M.
I would say that it is a MUST to watch Jiro Dreams of Sushi so that one can truly appreciate and indulge in the fine art of sushi-making. Observing the amateur chefs at the sushi bar, one can tell that none of them can come up to par with the natural fluidity that Nakazawa acquired through 10+ years of training under Jiro. We made reservations 2 months in advance to get a 9:30pm seat at the bar for omakase style with Nakazwa, himself. The wait was definitely worth it even though the dinner started late because Nakazawa does photo-ops! It was a full 1.5 hour divine sushi dining experience where every piece of fish/ seafood flowed perfectly on your palate. The red snapper was one of my favorites because of the smoky and even floral essence that it brings. Another interesting sushi was the shrimp sushi. It was so fresh that you see Nakazawa preparing the shrimp sushi from live shrimps. I can truly go on and on about the 20 pieces of sushi as each and every single one was unique in its own way. But try not the get any more sushi because you'll truly feel satisfied when you try the yuzu sorbert. The omakase menu is seasonal so just be opened to what the chef serves. However, if you truly don't like a certain type of sushi, don't be a afraid to voice that. He will be more than happy to substitute it.
(5)Angela W.
I love sushi, and I love watching documentaries. Put the two together and you have Jiro Dreams of Sushi, the story of Jiro on his continuing quest to perfect the art of sushi. So naturally, when Nakazawa - the namesake of the apprentice who had worked at Jiro's - opened up in New York, I knew I had to go. I admit, it took a while for me to get here since reservations open up at midnight and I go to bed by then, but I was able to snag a reservation two days in advance when someone had canceled. TIP: I highly recommend looking at availabilities on Opentable two days before the day you want to go since people have to cancel by 5:00PM to avoid being charged the price of the Omakase. Another TIP: Nakazawa only works Monday through Friday, so if you want to see the man in action, do not go on a weekend. To start, there are two dining options at Sushi Nakazawa, bar vs. dining room. I prefer the bar since you're right in front of the chefs, you get to watch all the sushi being made, and you're able to interact with Nakazawa, who is simply adorable. It is $30 more expensive than the dining room, but I think the experience of sitting at the bar is well worth this premium. Nakazawa is incredibly personable - he will answer your questions and happily pose for photos (as an Asian girl who takes photos of food, this was important to me). The sushi itself I would probably characterize as a mix between traditional "purist" sushi you find at places like Yasuda and the more "innovative" sushi you would find at Gari. Some pieces (fatty tuna, uni, eel) were served standalone, but others were served with relish (smoked salmon, scallop with spicy yuzu pepper, trigger fish with liver). I would rate the fish as a 4.5 and not a solid 5, since not all the pieces were knockout (for example, we were served a piece of cooked shrimp which I thought was quite ordinary). It probably isn't the best tasting of sushi in New York, but Nakazawa's demeanor and overall experience made up for it and brought this place back up to a 5 for me. Another note - I highly recommend getting the sake pairing. It's a steal at $40 (there is a premium pairing for $80), and it definitely enhanced the meal. We got to try 4-5 different sakes, which went with about 4-5 pieces of fish each. The sommelier was extremely knowledgeable and explained the taste and origins of each pairing and how it complemented the progression of the fish (ie. From lean to fatty). Overall, I loved it and I'm so happy that Zagat ranked this as the best newcomer restaurant of the year (especially after the Michelin snub). Well-deserved, Daisuke!
(5)Morgan W.
The experience was one-of-a-kind and definitely worth the $30 premium to watch Chef Nakazawa serve you personally. The sous chefs help him cut the fish and boil the shrimp, but it is Nakazawa himself that prepares each individual piece. The bar seats 8 people and the patrons are served from the left to the right. The left most seat is great for photos because it has the best lighting and bonus - you get served first! However, the middle seat is optimal for watching Nakazawa in the glory that is sushi making theatrics. The seafood was extremely fresh, except for the uni. However, during the winter months (a.k.a. ripe uni season), you can choose your own uni! The scallop's sides were still fluttering when it reached my plate and the spot prawn was literally killed right in front of us. Chef Nakazawa exclaimed "Still alive!" and flung a prawn on the table - caution: some of the prawn will jump. After collecting the runaway prawns, Nakazawa twisted the head off and cackled to himself "Not anymore." My favorites were the spot prawn, scallop, chutoro (medium fatty tuna), and the trigger fish with trigger fish liver. Those were the highlights, but I felt that every piece was delicious. For $150 to sit at the bar and enjoy 21 pieces of sushi made by Jiro's apprentice is truly a memorable experience. My friend that accompanied me likened the quality and freshness of the sushi to Sushi Dai in Japan, right next to the Tsukiji Fish Market. I only have one suggestion and that is go! You can thank me later when for days after, you'll still be reminiscing of every moment of that omakase and wanting to go back for more, that is, if you're able to snag another reservation.
(5)Dennis J.
Fantastic sushi at reasonable prices. A friend and I scored seats the the bar with chef Nakazawa, and while I don't remember each piece of fish I had, they were all very fresh and tasty. My favorites were the salmon and the various pieces of tuna, particularly the fatty tuna. I actually thought the tamago was a bit underwhelming given all the hype, but the seafood was all delicious. The service throughout the meal was spectacular, and they were all very helpful and accommodating. If it weren't so hard to get a seat, I'd definitely go back for a nice meal.
(5)Lori L.
Several years ago, I watched Jiro Dreams of Sushi with more than just a fragment of disbelief. After all, the then non-seafood eater wasn't able to appreciate what a good portion of the film was about. It wasn't until I moved to New York City and had my first omakase that I had some semblance of what "ultimate simplicity equals purity" could mean. And one way or another, I found myself obsessively stalking Sushi Nakazawa's reservation page, and ultimately getting a dinner reservation on a Friday evening at the Sushi Bar. The restaurant is situated on a quiet street in West Village and even before opening, it's bustling with activity. I arrived well before our reservation time, but had a chance to peek through the windows to catch a few of the chefs prepping for the dinner service and was even surprised by Nakazawa himself as he popped out from the cellar door. As the sushi bar only seats ten guests, and the meal must begin uniformly, this is not the instance to arrive fashionably late [1]. We were all shown our seats at the counter and after a quick run-through of allergies/dietary restrictions as well as beverage selections, our 20-course omakase began. The first bite was Long Salmon with a touch of Japanese citrus; it was a tad too salty, but the overall flavor was a light start. And then, a Hay-Smoked Sockeye Salmon, a fish I don't normally enjoy, but this piece had a uniquely smokey flavor that made it monumentally more delicious. Our third piece, the Hotate, which Nakazawa delightfully called the "Dancing Scallop", was so fresh that it gave a slight twitch after it was plated in front of us. It was smooth, silky, and another delicious bite. The least successful piece was probably the Geoduck, which I might have grimaced at upon eating, as neither the texture nor flavor was particularly enjoyable. Thankfully, this was followed by a fish called the Spotted Knifejaw; complemented by yuzu zest, it was a flavor combination that made it one of my favorite courses of the night. The Cutlass Fish, the Pickled Mackerel, and Horse Mackerel followed - all satisfactory pieces, but not particularly worth noting. And then, the Spotted Prawn. These are still alive prior to the start of the meal, and Nakazawa-san jokingly placed a live prawn on my plate and couldn't hide his glee when it started moving around, spraying a few flyaway droplets of water across the table. We, of course, were served the freshly killed prawn, and the prior show certainly made it more noteworthy to eat. We hit the middle of the omakase with the Amber Shrimp tail, and at this point, Nakazawa-san asked if anyone wanted any adjustments to their sushi, such as more or less rice, but when nothing was voiced, the meal continued with the Golden Stripe Yellowtail, Hay-Smoked Bonito, and a trio of Bluefin Tuna: the Akami, Toro, and Chutoro. It wasn't until towards the end of the meal that we were given what I thought was the best piece of the night: the Uni, which was served with a helping of truffle salt. Not a combination that I would have thought of before, but the flavor of the salt melded beautifully with the texture and brininess of the uni. And then the Ikura, salmon roe, followed by a perfectly toasted Hand Roll, with tuna wrapped in nori. I enjoyed the addition of wasabi to it, an ingredient that was either not present or far too present in the earlier bites. We finished with Anago, saltwater eel, and the infamous Tamago... It was surprisingly sweet, more of a dessert than a savory bite. The texture wasn't like anything I've had before; soft, custard-like, and not reminiscent of egg at all. A cup of green tea and a scoop of sorbet finished off the meal on a refreshing note, and we all thanked Nakazawa-san before departing. Overall, Sushi Nakazawa is a solid restaurant. The service and ambiance are excellent, and the fish is definitely of superb quality. My main complaint was with the rice: the lack of seasoning, acidity, and the misuse of wasabi definitely detracted from the overall taste of the fish. The price is $150, exclusive of tax and tip, for a meal at the sushi counter, a price that's perhaps "reasonable" by NYC standards, but not entirely justified by the quality of the overall meal. I did, however, appreciate the way Nakazawa interacted with his guests, trying to make the experience an enjoyable one and educating them simultaneously. It's not a personality that you'll find at most sushi counters nowadays, and certainly a point that makes this meal a memorable one. -- [1] ny.eater.com/archives/20…
(4)Amanda L.
Best sushi ever? No. (Kusakabe in SF still holds the title for the best I've had.) But it's still really, really good. And overall, it was an amazing experience. We had a 5pm reservation and arrived at 5pm on the dot - everyone was already seated, and I felt like they were waiting for us. Oops. We were on time, but to spare yourself from the awkwardness, plan on arriving early. As you would expect, it was course after course of delicious sushi. The fish was fantastic, and rice was perfectly prepared and seasoned. (I read somewhere that contrary to popular belief, sushi is less about the fish and more about the rice.) Chef Nakazawa was jovial and friendly throughout dinner service; you could tell he really enjoys what he does. I was just as amazed by the focus and efficiency of everything going on behind the counter. The precision of slicing fish. The technique of balling up the rice. And as someone who is constantly trying to improve her mise en place skills, I was in awe. There was minimal walking back and forth. Everyone, for the most part, stayed in position (except for Chef Nakazawa, who personally placed each piece of sushi on each diner's plate). If you're interested by the process of making sushi, this experience is probably as good as it gets. By the way, Chef Nakazawa makes all the sushi for the bar; his sous chef makes all the sushi for the dining room. If that isn't enough reason to try to snag counter seats, I don't know what is. And the tamago was delicious too.
(5)Benson Y.
There was a moment where I felt a brief pang of nervousness as I approached Sushi Nakazawa. I had never felt this way about eating at a restaurant before, but having seen the documentary "Jiro Dreams of Sushi", I imagined a scenario were a gruff, stern master of the culinary arts would be serving me in relative silence for about a half hour and I, being new to the experience would commit some type of social faux pas that would get me looked down on in the middle of one of the most expensive meals I've ever paid for. Much of this concern dissipated as I entered the restaurant. Off to the left is the famous sushi bar - really the best seats in the house and the only way to experience Sushi Nakazawa. A host station greets you to the right and way in the back is a dim, comfortable seating area with tables (where sushi is brought to you as fast as it is made at the sushi bar). From moment one you are made to feel comfortable. The hostess and host were both incredibly professional, polite and pleasant. We were seated at the bar, our coats taken to be hung up nearby and immediately the smiling, gracious faces of the four chefs behind the sushi bar greeted us. This included Chef Nakazawa himself who would begin and end the night being not only a consummate chef and professional but also a warm and humorous presence throughout the night. When you sit at the sushi bar, you are served Omakase style based on the Japanese phrase "I'll leave it to you". There is no food menu. Instead you are served a menu of sushi based on the chef's preference for the evening. Chef Nakazawa's focus is serving the parties seated at the bar. The other three chefs focus on creating the dishes for the tables in the back. Your place setting features a large granite plate, a pair of chopsticks and a small bowl holding fresh pickled ginger. The ginger was not too sweet but instead had a nice snap to it and acted as a perfect palette cleanser between pieces. All the wasabi served on pieces of sushi is from the fresh ground root and not something squeezed out of a bottle. This is a high level experience in every way. After being provided with a traditional hot towel to clean our hands, we were ready to enjoy the menu for the evening. The following lists only my favorites from the 21 pieces we were served that evening: Smoked Coho Salmon: Surprisingly smokey in flavor and sweet. Not like a lox, but much more subtle and deep. Sea Bream: This piece was topped with an uzu zest. The zest was bright and savory and as a whole, this piece had a very earthy flavor. Half Beak (Sayori): This piece had a gorgeous piece of silver skin on it and included a Shiso pepper sauce worked into it. The result was a smooth, floral flavor that reminded me of lavender. Dungeness Crab (with crab innards): I have fond memories of taking out crab innards from fresh crab dishes at Chinese restaurants in my youth. It tastes great on rice and has a very musky flavor to it. You either like it or you don't. This piece mixed that flavor with fresh crab creating one of my favorite pieces of the evening. Smoked Bonito: Like the Coho this piece was smoked but the flavor was different, leaning more towards a salty flavor. This piece reminded me more of lox than the Coho. Tuna Trio: This was a centerpiece of the meal for sure. There was Akami (Lean Tuna), Chu-Toro (medium tuna) and O-Toro (fatty tuna). The lean and medium tunas are the ones that most people would be familiar with flavor-wise. The fatty tuna however was insanely rich and buttery. It melts in your mouth and was absolutely amazing. Sea Eel (Kanpyo) & Grilled Egg (Tamagoyaki): This pairing was the finisher for the series. Eel is another favorite of mine. It's sweet and savory at the same time. The egg custard had deep and sweet egg flavors and was firm on the outside and soft on the inside. I've had plenty of egg custard in my time and this was the best I have ever tasted. Lychee Ice Cream: Not sushi of course but our dessert course deserves a mention. You can get lychee ice cream almost anywhere nowadays - but with bits of lychee inside? That's what this had and it was excellent! At the end of the meal, the host asks if you want any pieces repeated as a finisher (at an extra cost of course). Honestly I was so stuffed at this point I couldn't but I some other guests did. A testament to the skills of Chef Nakazawa. There are a lot of words I can use for this experience. Transcendent, amazing, wonderful...but none of these words seem to do it total justice. If I were to say one negative thing about this meal, i
(5)Ian C.
As expected, this place was definitely a great dining experience. The staff were attentive, and as many have mentioned the food was great. I also thought the sake paring was well done. The main draw of this place is obviously being served by Chef Nakazawa himself. He was obviously focused and had a high attention to detail. When my friend was getting too full, he made smaller pieces to accommodate. I also saw him flip the sushi for a left handed patron. I frankly don't know why you would eat here if you were not sitting at the sushi bar, it seems to defeat the purpose. So why a 4 star. It's because though the fish was great, at the price point your expectations go up. Was it the best sushi meal I've had in the city, I think I've had some better experiences, but that said this is to me more about the whole experience and the whole experience was worth a try to decide for yourself.
(4)Gary B.
Fish really shines. I am use to adding soy etc... Here all ingredients are on it. Kinda takes fun out of it (like someone put ketchup on ur frys) but it's great!!!he knows how to season more importantly not over seaason I'll be back. $459 for 2 w a bottle of wine$(90) only 1 menu for all ....: 21 pieces of sushi and 1 hand roll. Everyone gets same
(5)Alice W.
What an incredibly amazing meal and experience. From the minute I stepped into the restaurant to the second I finished my dessert, it was the most perfect, perfect dinner I've experienced in a long time. All the hype, all the rave reviews - they're right. I wouldn't expect less from the protégé of Chef Jiro Ono. Let's start with reservations. As most people know, you can make reservations online for both the sushi bar and the dining room 30 days in advance, every night at midnight. Dining room reservations are for parties up to 4 and sushi bar are for 2. I made reservations online, timing it so precisely that as the second hand of the clock struck midnight, just like Cinderella, I rushed quickly to press that "Find a Table" button. You need to enter your credit card information when you make the reservations. If you cancel or reschedule with less than 48 hours of notice, they will charge the price of the omakase plus tax per person on the credit card on file. As we walked into the restaurant and gave the hostess our names, we noticed that the staff was setting up the sushi bar. The other sushi bar patrons were all standing by the door too. We were seated soon after, two by two. The ten-seat bar was a very clean and polished white Italian marble with bar-stool-like metal swivel, black leather sushi chairs at the bar. The dining room is in the back. Servers offered oshibori (hot towels) and waters, later passing sake menus. The man of the night, Chef Daisuke Nakazawa, walked behind the sushi bar with worn jeans, socks, and Japanese-style flip flops. Casual. He had the biggest smile on his face too, saying hi to each sushi bar patron. Extremely personable. A 20-course omakase, every piece of fish, rice, prawn, and scallop the Chef touched and cupped in his hands is done with expertise and care. Even his sous chefs were highly experienced and meticulous, as I observed one carefully cutting slices of salmon and tossing aside any slice that wasn't exactly uniform. The attention to detail was phenomenal. And that's just not Chef Nakazawa and his sous chefs. As if the staff had ESP or cameras installed in tea cups, they knew exactly when my green tea was running low and would come fill it without me having to ask. They picked up and presented new napkins to patrons who dropped theirs without them knowing, refilled water and sake glasses quickly, and replaced the tiny, folded wet towels that were used to clean fingers in between sushi. They were all perfectionists. Our 20-course phenomenon consisted of: +Japanese King Salmon +Smoked Koho Salmon +Scallop with yuzu sauce +Squid with shiso leaf and ume plum +Seared goldeneye snapper +Flat head fish with yuzu zest +Trio of mackerel (Spanish, horse, and regular) +Prawn with white fish roe +Dungeness crab with crab innards +Golden stripe yellow tail +Bonito +Trio of bluefin tuna (lean, soy marinated, and fatty) +Uni +Soy cured ikura +Tuna hand roll +Salt water eel and tamago (egg custard) Every piece of sushi was handled by Chef Nakazawa, his fingers expertly turning over fish, cupping every rice ball into its tapered shape, and brushed a sheen of nikiri on each sushi. He then placed each sushi on our volga blue granite slab, telling us what that sushi was. Every piece of sushi that hit my tongue had the most perfect freshness to it. Every piece grabbed hold of my mouth and left me wanting more. What's important and special as the way Chef Nakazawa prepares his sushi is that each sushi has a different temperature that affects flavor and texture. He knows and is able to hit the exact temperature for yellowtail versus tuna or salmon, and he is able to release the perfect richness. His thoroughness and painstaking scrupulousness is evident in every slice you eat. And even though everything is made with such awareness, the Chef also focuses on simplicity in a way not many sushi restaurants do. Although obviously I enjoyed every slice, my favorites were the seared goldeneye snapper, mackerel, prawn, crab, fatty tuna, and uni. The squid with the shiso leaf and ume plum was very unique and even the tuna hand roll was fantastic. I wanted a taste of every piece all over again. At the end of our omakase, we were asked if we wanted two additional, extra orders, and of course, we decided to have the fatty tuna and the Japanese King Salmon again. If you ever watched Jiro Dreams of Sushi, you'll remember Chef Nakazawa crying when Chef Ono told him he made an acceptable tamago after hundreds of attempts. Well, it showed tonight. Even the tamago was on point, a perfect end to the omakase. After the omakase, we all got a small bowl of lychee ice cream. As I mentioned, Chef Nakazawa is incredibly personable. He smiles, poses for pictures, and engages with the patrons. At one point, he gleefully held live prawns by their antennae and posed for photos, before taking care of the prawns. An amazing, amazing meal. Chef Nakazawa, gochisosama deshita. Oishikatta desu.
(5)Vivian L.
Long overdue review The bottom line? The hype is real. It may be tough to get that reservation at the bar vs in the dining room, but trust me it's so worth it! (*Pro tip, you may find that last minute reservations open up a few days before, as people cancel their reservations before the deadline so that they don't incur a penalty) Chef Nakazawa is so personable and friendly, serving you sushi from his own hands, and makes it a point to converse with all of the guests. Yes, you are allowed to take pictures and I certainly did, of every single piece of sushi I ate =P. Ambiance is clean, modern, and elegant with several servers hovering around should you need anything at all, and it's a great place to celebrate a special occassion with a loved one (FYI you will only be seated in pairs at the bar). You might want to eat a small lunch because trust me you will be stuffed with the approx. 20 pieces of sushi that are served! Everything tasted extremely fresh but my absolute fave was the uni, mmmm, heaven in one bite. We were also served delicious lychee ice cream at the end, which was a perfect end to the meal. The experience was worth the hefty price tag, and it is well worth a visit!
(5)Eva T.
Best ever! Hands down the best nigiri omakase I've ever had! Just the sushi rice itself was a marvel! It was as if each grain of rice were individually stacked and then shaped into the nigiri pieces. You can feel each delicious grain in your mouth as you bite into the perfectly proportioned fish to rice pieces of sushi. Each nigiri was treated with a variety of seasonings to enhance the flavor of each fish, no extra soy or wasabi needed. The fattier fish such as the otoro was given a slight sear that brought out the natural fragrance of the fish oil. Every course was presented with a description by the server. To build on the flavor profile, the sushi is placed in a particular progression in the order they are to be tasted. No detail was overlooked including the service which matched the quality of the meal. Overall it was an immensely gratifying culinary experience.
(5)Jennifer T.
Ok, so here's a list of the sushi we had: 1. ivory king salmon 2. smoked salmon 3. scallop with sake sauce 4. big fin reef squid 5. japanese floudner 6. stoneyhead fish 7. snapper with yuzu zest 8. pickled mackerel 9. samma mackerel with ginger on top 10. tiger shrimp 11. snow crab innards 12. wild yellowtail 13. bonito 14. tuna cut lean 15. medium fatty tuna 16. fatty tuna 17. sea urchin 18. salmon roe 19. toro hand roll 20. sea eel. I must say the ones I really enjoyed the most were #6, #8, #12, and #15. They also had an omelet at the egg which was similiar to a spongecake. The yuzu sorbet for dessert was delicious!!!!!!!!!! Better than any Italian lemon ice I've tasted haha. We were priviledged enough to score seats at the bar and enjoy the omakaze. Everything was prepped with deliberate, careful handwork. It was great to watch the chef in action. It was like a dinner and show. haha. It was funny to have the hostess come over and translate for him during the explanation of the sushi since his accent was quite strong. Regardless, the sushi chef was completely adorable!! Gave him an applause at the end of the meal. Overall, Sushi Nakasawa is a nice establishment with good food and service. Can't say I'd want to sit at the bar again but I'll like to see how the dining room looks like and try some other menu items.
(4)Mark S.
So much has been written and photographed about Jiro's apprentice-turned master that I can hardly add much other than photographs of the many, many courses of absolutely top-grade fish, and echo the recommendation to get the $45 pairing (which seems to be at least 60% off what you would pay if you ordered the 6 glasses from the "by the glass" menu - and let's face it, not many of us know enough about sake to order it intelligibly "by the glass"). I was fortunate to dine at the one 2-top spot at the window, allowing me to be "sitting at the bar" without actually sitting at the bar (could still see the show, but at the $120pp price, not the $150pp that bar seats cost). Service is off-the chart. Hot towels, thorough explanations... I commented on the sake and how to buy it to have at home, and I was presented with a listing of exactly what we'd received (which is how I calculated the value in the pairing). Even with the "discount" for not sitting at the bar, and getting the sake pairing, dinner for 2 still ran over $400, so it's not an experience for the "faint of wallet", but it's cheaper than a flight to Japan (less even than Naoe in my current hometown Miami), so it was a justifiable splurge.
(5)Andrew C.
**Disclaimer: I sat in the dining room, not at the sushi bar, so your experience may differ. I am by no means a sushi connoisseur. I do enjoy delicious (and filling) omakase. I love the fresh fish, melt in your mouth, "omg what did I just eat again -- that was delicious!" feeling. This place gives you most of that. Everything about the fish, the ambiance, and the waitstaff was solid. You get a solid 20ish pieces of fish at the reasonable price of ~$125 (again, dining room price). However, you lose out on the experience of chatting up the sushi chefs, learning their story, and watching them just create individual pieces of art. So, why not the 5 star rating? The sushi rice. I would have to say that at least a quarter of my nigiri pieces had rice that just flat out crumbled as it was being picked up. P.S. I know how to use chopsticks. I know it sounds minor and somewhat pretentious, but I feel that it should be an expectation that the sushi rice be packed together to avoid said crumbling. I'm able to overlook all of that, though, and say this is one of my favorites in the US. If you can secure a reservation, it's worth going to!
(4)Christine Y.
Okay I started this review literally 2 years ago and have put off finishing it because, what can I say to express just how life changing Sushi Nakazawa was? This was probably THE best meal I've had in my life. I still dream of it 2 years later. Honestly, Michelin has lost its credibility in my book by not giving Nakazawa a star... Incredible service, incredible sushi, incredible chef. Make sure you get a seat at the bar. I'm not going to detail every piece of fish in the omakase here because tons of people have already done so.. Every sushi lover must eat here once in their life. I didn't even like raw fish until I came to Nakazawa (yes, unfortunately, I was one of those people who only order rolls), but now I'm ALL THINGS SUSHI OBSESSED! And it's all thanks to Chef Nakazawa!! Also, to make the most of the experience, watch Jiro dreams of sushi before you go to fully appreciate the beauty of the fish & the amount of effort that goes into the 20 perfect pieces of nigiri. They actually gave us free copies of the DVD when I went for dinner because apparently the movie studio kept sending them shipments! Someone jokingly(half serious though) asked Nakazawa to sign our DVDs, but he declined because he said the movie was honoring his master, not him. :') The price is definitely a splurge, but I will for sure be back!!!
(5)Tiffany E.
I feel like everything good to say about this place has already been said so this review shouldn't be a long one. I somehow got a last minute reservation for the bar at this place on a Saturday. I agree with the other Yelp reviews here--if you're gonna try this restaurant out, pay the extra 30 to sit at the bar. The feel is completely different and it's just a YOLO thing to do you know? Also, so much more personable because you get to interact with the actual chefs. And you get to watch the art of how sushi is cut and there's even a portion where they put a live shrimp on the table!! Just do it and you won't regret it :) Also, as a personal tip, watch a bit of Jiro Dreams of Sushi before going here just to get a sense of this profession because it'll help you appreciate the entire experience a bit more. THE AMADAI. I would go back just for that. It's a pretty uncommon fish and is only served at high end restaurants or for special occasions. I see why. Flavored perfectly and just so yummy!! I'll never eat sushi the same way again. The scallop and basically everything else were freaking amazing. Must try.
(5)Avi G.
This was more than just a sushi dinner. This was a show. We booked this 30 days in advance, and it was definitely worth it. The ingredients were SO fresh. You could tell because 2 of the dishes (prawns and Scallops) were alive about 2 minutes before being consumed. Like I said it also serves as a show, besides dinner. It was definitely very pricey, and there is not a very high chance of us returning. For 2 people at the bar omakase, and 1 Sake pairing it came to over $400. There are some incredible omakase out there for significantly less. Glad we went for the experience, now we just need to to go Japan to try Jiro. Oh yeh and Nakazawa wasn't there that night. He was supposed to be, but I guess everyone needs a vacation eventually.
(5)Caroline K.
Since I've unintentionally made it a personal crusade of mine to try every high-end sushi establishment in the city, Nakazawa has been on my radar for awhile. The whole making reservations 30 days in advance is a pain in the ass. But somehow, by some hand of divine intervention, we were able to swiftly click through the website at the stroke of midnight and secure sushi bar seating for 4 people. I still don't know how that happened. Seeing the man in person was akin to meeting a celebrity in the flesh. He's everything everyone has described in their reviews. We both agreed that the line at Shiro's was way too long. He laughed when he asked me how the food was and I answered him in Japanese. The sushi, of course, was delicious and amazing and everything you could hope for (the live scallop and the three types of toro! Swooooon), but we felt the rice fell apart a little too quickly and the experience was lacking in terms of hospitality. Don't get me wrong, service was nothing short of flawless (the server who gently nudged my glass to see if there was any sake left is a beaaautiful example of subtlety), but we felt that Nakazawa was so centralized, so busy that he had little to no time to grace us with his playful and attentive presence we were looking forward to. We also decided to go with the sake pairing because you only live once. It's worth it. It was also my first time drinking unfiltered sake, which was pretty interesting. My favorite was the last one, with notes of peach and tangerine. And the decor of the restaurant was by far my favorite of all of the sushi restaurants I've been to. So minimalist, so simple, yet so classy and elegant. My kind of joint.
(4)Jae Z.
The feel of the restaurant is like going to a store set up to sell luxury goods only to find out it's stocked with Coach bags. To wit: girl next to me who sat her foot on her chair while sipping her wine with a pinky up. Her foot which was adorned with a shoe attached to a dirty one inch wedge. Nakazawa is great for those who enjoyed Jiro and came here for blind worship in a temple where a supposed prophet had been and to be humored into thinking they're something of a sushi pro (ex. A: guy next to us who asked his date if she kept the sushi in her mouth for awhile. If you don't have faith in your date's ability to eat to your liking maybe don't waste a reservation on her.) For an omakase service, it leaves much to be desired. The gringos in suits feels like a desperate attempt to compensate for the fact that there is only one chef serving 10? 12? People "omakase" style AT the bar. Note that you pay a $25 premium to be seated at the bar. Only the premium isn't for a perfectly paced omakase service to ensure peak enjoyment of the fish. As many others have said, the sous chefs are busy slicing the fish into ready to use pieces for the one chef to then make six nigiris at a time to be handed out in turn at once. Instead, the $25 is for a show (the chef served my scallop piece and proceeded to poke at it to show that it was alive. Contrast that to other times I've had live shellfish at sushi and I just saw that it was alive because my chef was right in front of me instead of being 3 seats away. I'm sure Jiro is somewhere shedding a tear while Nakazawa is home counting the money from this scam) and to interact with the chef which, during our meal, turned into grown adults trying to outcute themselves for attention from the single chef servicing everyone including those of us there for omakase. Don't get me wrong, I enjoy speaking with sushi chefs when there is one to a couple because that would be a reasonable dining experience and a sensible human interaction, but this was just an absurd scenario. As for the sushi, there were very few outstanding pieces including the uni, the mackerel, and the tuna trio. But the rest were fairly mediocre or failures. For the first ten pieces or so I couldn't taste the fish because of the rice or the seasoning. The rice was too vinegary for most of the lighter, more delicate fishes. The hay smoked fishes were not enjoyable. I'm not sure why two separate fishes needed the same treatment when the smoke was so heavy that you mostly only taste the smoke and twice at that. Many of the starter pieces were overwhelmingly dominated by ponzu and yuzu sauces. Other pieces were ruined by too much salt. The uni pieces I had were great but also way too cold - could've been way better. All in all, a disappointment to learn that I just overpaid for a bad "celebrity" restaurant.
(2)Mary D.
Damn you Chef Nakazawa, I can't enjoy mediocre sushi rolls after tasting your sushi. This was the best sushi I've had in MY LIFE. The wonderful pre-fix menu offers a variety of 20 different sushi pieces ranging from delectable fatty tuna to his world famous tamago. I had the opportunity to sit at the front table where Chef Nakazawa personally plates each piece of sushi to your plate with his team. Let me tell you... the dining experience was amazing! The staff was so professional and knowledgable. Chef Nakazawa is very a humble, charming, and funny man. He explained each serving like an expert and you can tell he is passionate about what he does. Don't be afraid to eat the sushi with your hands here, it's kinda expected. Save your $$ and try to eat here at least once in your life because it is truly a life changing experience for sushi and seafood lovers.
(5)Joichi I.
Some of the best sushi I've ever tasted in the U.S. Unlike many super-high-end sushi places in the U.S. that fly their fish in daily from Tsukiji, Nakazawa also sources directly and locally. This introduces some fish that is not strictly traditional but chef Nakazawa has managed to adapt them without compromising the very traditional preparation style. The sake list and the pairing was great and the waiter had a sommelier level understanding of Japanese sake which was very impressive. They only take reservations for pairs at the counter and they sync the first part of the course so make sure you reserve way in advance and show up on time so you don't screw up the schedule for everyone. They also have tables for groups of other sizes. Staff was friendly and professional.
(5)Griffin A.
I'm not worthy to judge Chef Daisuke Nakazawa --- that being said, this is easily the best restaurant I've ever attended. I've been here twice since its opening and have been absolutely blown away both times. The first time, I went with my family and sat in the dining room. The second time, I went with my girlfriend and we sat at the bar. Both places have their perks but I found the bar to be much more enjoyable. Chef Nakazawa makes a piece of sushi for 4-6 people at the bar, lines it up on his hand, places it on your marble slab of a plate, and explains what he's made for you. While one half of the bar eats their piece, he makes the same pieces for the other half, and continues this through the night. The pace was comfortable and each piece was small enough to comfortably eat in one bite. Slow eaters (myself) and people worried about having to go to the bathroom need not worry, Chef Nakazawa will skip you if you're not there to receive your piece and will include you in the next round, one piece behind everyone else. One couple showed up 15 minutes late which I thought would throw off his whole plan and anger him, but Chef Nakazawa greeted them warmly and started them from the first piece while the rest were on our 3rd. One thing that really made me love this restaurant and Nakazawa himself came when I patted my stomach and gave him the "I'm full" face after eating the uni and the salmon roe back to back. He laughed and asked if I'd like to stop eating. Of course, I said no. My last plate then came out with a very mini piece of saltwater eel sushi next to the delicious tamagoyaki he's famous for. He smiled when he gave it to me and said so you don't explode. That solidified this place as my favorite establishment in the world.
(5)Monica P.
I owe Sushi Nakazawa a long-overdue review since my first time there in December 13'. ALWAYS AN AMAZING EXPERIENCE HERE! DO GET RESERVATIONS AT THE BAR MON-FRI! To me, coming here defeats the whole purpose if you do an Omakase in their back dining room or on a weekend where Nakazawa is not there. You should do the full Omakase experience right where you're in front of Chef Nakazawa, who was the apprentice of Jiro, the sushi master in Japan and watch him work his magic. He does not touch your fish at all if you get the dining room tables, only his assistants prepare them for you. SUSHI QUALITY -- the fish is without a doubt incredibly fresh. He uses many local fishes that changes from season to season from the States and from Japan as well. I actually enjoyed the fish selections more the first time we came. The one thing that I love the most about Sushi Nakazawa compared to other Omakases I've had is that his nigiris are really precise. The fish to rice ratio is absolutely perfect to me. The fish is always served in a nice generous chunk over a small well put together rice... unlike some other places where the fish and rice is too skimpy (ahemYasuda) or uses too much rice with a small cut of fish(ahemKatsuei). The nigiri is served at the perfect warm temperature with a not too subtle yet not too overpowering vinegar note to it. The flavor profiles are innovative and exquisite. He ages, smokes, and even torches certain fishes along with incorporating mint leaves, mustard, special house made sauces, and sea salt... All greatly executed in each piece of sushi! **My favorite highlight at Nakazawa everytime always seems to be the Bonito, live scallop, blue fin tunas, and tamago.(His tamago is absolutely perfect and the best one ever.) SERVICE-- I do not quite understand why people tend to complain about the servers here. Yes they are very well dressed in suits, but they're not intimidating nor do I ever mind them at all during my Omakase dining experiences here. Actually, I like them. The service is so on par; constantly cleaning up my plates, refilling cups, being informative like when we can't understand Nakazawa's English, and especially pulling in and out my chair for me since those bar stools are so damn heavy. Chef Nakazawa himself makes the Omakase experience so much more memorable everytime. He's so interactive, funny, and his smile really does light up the whole room. The love me and my boyfriend have for this place is too real and big. I highly recommend everyone to pop their Omakase cherry here or all the sushi snobs already, of course have to check out Jiro's apprentice's restaurant. It's a two hour Omakase session with 21 nigiris and a dessert that would cost you $150/pp. Sushi Nakazawa, you completely changed me & my boyfriend's sushi perspective to another level.
(5)Jocelyn K.
This place warrants a 4.5 stars and lives up to the hype. After a month of trying, I was finally able to get a reservation for 2 at the sushi bar. Definitely try your best to get the bar, as the omakase you receive in the Dining Room is not prepared by Nakazawa himself. You also do not get the live prawn in the dining room. Interacting with Nakazawa is also a fun experience. He is a really funny and chill guy and even posed for me holding the live prawns. To start off, here are some tips on getting reservations: - Have OpenTable ready and at midnight get ready to hit that reservation button. I usually waited until 5 seconds after midnight, because sometimes the system is slow in resetting the 30 days. Easiest times to get at the bar are 5pm and 9:30pm. 7pm is near impossible. - It is considerably easier to get Dining Room reservations - Their phone seems to be faulty. I tried dialing several times during the hours specified on their website, but it always seemed to loop a recording. Eventually, I discovered you have to just stay on the line even if the recording replays. If you get a busy tone, dial back a few minutes later. - You can also check weekly for cancellations. Just pick any date within the 30 days limit and hit the Find Next Available button. This is also an easier way to get bar reservations. - On some days, Chef Nakazawa will not be present. It will say so on the OpenTable reservation form. Now for the experience: The dining experience took approximately 2 hours, as you need to wait for Nakazawa to prepare pieces for all 10 people at the bar. 21 pieces of fish might not seem a lot to some people, but it was to me. If it is too much for you, Chef Nakazawa is very accommodating in that you can request for him to use less rice in the pieces. There were some fantastic melt-in-your-mouth pieces, some average ones, and some pieces I did not like. All of the smoky ones I did not enjoy, mainly because I dislike that kind of taste. Also as a note, not all the pieces are from Japan. Some are from right in the US. For example, one of the salmon is Alaskan, geoduck from Washington, the live scallop is from Maine, and amber shrimp is from Guatemala, and bluefin tuna is from North Carolina. Some notable ones are listed below: Golden Eye Snapper - crunchy top from being torched, really unctuous Live Prawn - not sweet but great texture Amber Shrimp - Dipped in the broth in which it cooks Sea Urchin from Hokkaido - more briny than sweet like the Santa Barbara uni, but has a more creamy texture Fatty Tuna Salmon Roe Favorite was the Golden Eye Snapper and the Sea Urchin. I did think the Tamago was hyped up. According to Nakazawa, he does not make it himself. And to me, it just tasted like rolled egg with sugar added to it. It tasted great, but there were some better pieces. We ended with high quality hot green tea and Yuzu sorbet topped with a frozen raspberry and a boysenberry at the bottom. Although completely stuffed by that time, I could not resist the refreshing citrus sorbet. With the $150 price tag per person, excluding tip and tax, I am hesitant on repeating this experience. I am not a sushi fanatic and no matter how high quality the food is, I still cannot justify spending that much money for one meal. Still it is a good place to go at least once to celebrate a special event like an anniversary or birthday.
(4)Julia F.
I am almost in disbelief that I experienced Sushi Nakazawa. A few months ago, after watching the documentary, "Jiro Dreams of Sushi" I thought about how sad this Westernized interpretation of sushi is that we consume. A close friend with an acute palette promised that we would experience Nakazawa, Jiro's "mini-me" in the most positive of connotations if you will, and be forever changed. And we were... What is it like to have a "still moving" scallop in your mouth? My god...it quivered and undulated before I put it on my tongue. The flavor was pure sweetness, with the right amount of slip and soft texture to forget that you had a still living creature in your mouth. Nakazawa smiled and repeated his entertaining mantra of "still moving." Standouts were the Bonito, King Salmon, Dungeoness Crab with brains (the Nori was warm and tasted of the sea...mmmmm), Uni and Tomago (a perfect cube of cooked egg cake). Paired all of our sushi bar bites with a "Heavenly" Sake from Nagano that tasted like a fermented Honeydew mated with a Cantaloupe. What struck me, as we sat at the far corner of the bar, was the attention to detail. They had individuals innocuously filling your glasses, your pickled ginger, delicately wiping the stone plate where the sushi pieces were placed. There were people to pull your chair in and out for you. Runners who carefully inspected, then reinspected each plate of sushi as it went out to the table diners. Such meticulous, careful attention to create an experience that probably would only be matched and/or challenged if we went to Jiro's establishment in Japan itself. Truly, unbelievably amazing...
(5)Julie M.
I am by no means a hardcore sushi fanatic, but I definitely can tell the difference between some fresh-out-of-the-water fish and that tray at the local deli that has been sitting next to that California roll for days. When it comes to nicer sushi spots, there are two types I like to frequent--the pure fish, rice, no gimmicks, spots (like Yasuda) or the more playful and aggressive spots (like Neta or Gari). Nakazawa definitely falls into the former category, as your only choice is the omakase (there is no food menu, only a drink menu), and you are just brought 2 to 3 piece flights of fish+rice all meal long (plus a small dessert). Unlike similar places, it is not just fish with a little wasabi and brushed soy--some of the sparingly used sauces, salts, and other flavor enhancers really added a nice touch to already very fresh and tasty fish. In fact, it is some of that variety that I enjoy from menus like the Gari omakase, but here it is just done with much more of an even artistic hand and with better product. It was just flight after flight of skilled and elegant sushi. When we finished, even though we were full, we revisited a couple favorites and asked for a few new pieces. We figured that sushi this well done isn't on every corner, and we should enjoy the visit. And I guess we were right, because as we were walking out, our waitress mentioned the NYT was publishing their four star review the following day. I guess it'll be much tougher to land a seat for my next visit...
(5)Lucia T.
decor is horrible. Very unsophisticated for a place that in the west that charges a ton money for food. they skimped on wasabi and didn't refill your ginger dish when you were done with it. Otherwise, sushi is like any other sushi you would get in Tokyo. Next.
(2)Izabella G.
An amazing experience!!
(5)Sunny Yang L.
Been here twice, although both times Chef Nakazawa was not at the restaurant. Food is amazing especially considering the price. Scallop is the best I've had in NYC so far, Uni is really good, Smoked salmon/bonito is amazing, shad is amazing, prawns and botan ebi is amazing, what else to say really. Now if only making reservations was easier....
(5)Shay L.
This place definitely exceeds five stars. I was one of the ones lucky enough to hop on a last minute reservation on OpenTable in the dining room. Definitely would have preferred the sushi bar seating but there weren't any available. The omakase was incredible! Truly exquisite food! Great service and staff definitely knows their sushi! After this meal, I haven't craved sushi since! It doesn't compare to any other sushi place in NYC.
(5)Jack K.
Yes, the rumor is true... it is nearly impossible to make a reservation at Sushi Nakazawa - Sushi Bar. For those who got into the 30-days reservation list, you'll surely enjoy the fresh, quality and well-prepared sushi omakase. For those who are still trying to get on the list, good luck! Chef Nakazawa is a playful and easy-going guy. Besides attentively and personally serving sushi to everyone at the bar, he took the time to chat and make sure everyone had a great time. Overall service experience was impeccable. Absolute 5-stars rating to Otoro, Uni, Scallop and Yuzu Sorbet. Beware: Chef Nakazawa loves to photobomb any instagramers or photo-enthusiasts. Watch out!
(5)Brent H.
Good not Great! I was really excited to try this place after reading so many reviews. Expecting the best in sushi that NYC has to offer. Two or three pieces were great and everything else we had was just good, not amazing. The only piece that wasn't good was the Uni (Sea Urchin) that is from Maine. Maine Uni is blander than West Coast Uni so it wasn't what I'm use to. We did the premium sake tasting and that was fantastic. My wife and I both agreed that our best Sushi restaurants in San Diego can compete and beat the NYC experience. And I didn't want this outcome since I was spending top $$ for this but hey, I can't complain since I live in an area of abundant great Sushi. I also noticed that most of the five star reviews are from Manhattan Yelpers so perhaps their point of reference is limited to only NYC sushi. Oh well, perhaps that one day trip to Tokyo will finally bring us to Sushi Nirvana.
(3)Chris H.
Great: - omakase presentation by Chef Nakazawa. At the sushi bar, we watched him snap vigorously moving shrimp in half and then subsequently prepare them for our sushi within minutes. - chairs; the chairs at the bar were really comfortable. I need these. - the sushi ginger, or gari. It was sweet, and had all the ginger flavor without being overly strong or spicy. A good palette cleanser. - the fatty tuna. So-so: - a lot of the sushi. The 2 pieces of cooked shrimp really stood out as being terrible. I thought some of the other tuna pieces would have tasted better. Not a fan of the uni or roe, which is more a function of my taste rather than the restaurant. Conclusion: worth a try. Fun environment. I was really full after having about 20 pieces of sushi.
(4)Anthony D.
Just wow. After watching Jiro Dreams of Sushi, my girlfriend and I couldn't wait to go visit Chef Nakazawa at his newly opened NYC restaurant. After some nightmarish ordeals with staying up until midnight every night to get a reservation, we finally got through and got 2 seats at the sushi bar. If you are planning a trip here, I'd highly recommend to go for sushi bar only (it has it's own reservation slots on OpenTable), as if you sit in the dining room: A) He doesn't make your sushi, and B) You miss out on the whole experience that him and his assistants put on for you. The Sushi Bar is Omakase only and the price is pretty steep, $150 a head. It definitely lives up to the hype though. The entire experience was like being part of a story, with each piece of sushi being like a chapter in a well-crafted novel. Each had its own distinct flavors, presentation, texture, I was seriously blown away. There are 20 pieces of sushi in the Omakase. While it doesn't sound like a lot, dinner takes about an hour and a half and you are stuffed by the end. Highlights include the 3 piece toro plate, the creamy uni, and of course, his famous cake-like tamago from the movie. Overall dinner for two with two sake pairings (which I highly recommend for your first trip if you like sake at all) and tip, the bill came out to right around $500. Steep but well worth it. Highly recommended!
(5)Kathy L.
After a monthlong wait we were ecstatic to visit Nakazawa. The sushi bar is where you want to be - yes there is a surcharge but the experience is completely different from the dining room. At the bar each piece is hand served to you by Nakazawa. In the dining room, the sushi is served 2 or 3 pieces at a time I want to start by saying that Nakazawa is extremely flexible. I was afraid that they would balk at my shellfish allergy and distaste for uni or ikura but they didn't! They accommodated wonderfully, adding on different varieties of fish that oftentimes looked better than Y's shellfish options. I am also a huge fan of unique sauces and toppings on my sushi so Nakazawa was right up my alley. Yes certain pieces were completely mind blowing but others were surprisingly chewy. The most memorable piece I had was the Big Red Snapper with yuzu and sea salt. Y's favorite was the Uni (she had 2 pieces!) The service was also impeccable. Y and I were chatting about how we wanted buttery white wine and the waiter immediately responded by suggesting only the buttery kinds. Nakazawa was also extremely cheerful and attentive asking us regularly if everything tasted alright. When Y didn't finish all her rice he asked if the rice was too much and said he could reduce the size just for her Truly a top-notch sushi joint one of the best city. If I can score another reservation I can't wait to go back!
(4)Ariel G.
Okay, this is embarrassing. I had the premium sake pairing. There were seven glasses of different sake throughout the omakase. So I only remember the first three or four sushi I ate. I took pictures of the sushi, but I don't remember half of them. The moment I took the pictures, how I took them, what the sushi tasted like after I took their pictures, just nope, ney, memory's gone. What I can tell you is Chef Nakazawa is cute. When people are taking pictures with him, instead of saying "cheese", he will shout "Shushi~~~~" And the wine servers and staff at the restaurant are absolutely wonderful and knowledgeable. My wine server is called "Vigo" (Not sure how to spell it correctly, I am a foreigner, don't judge me) he gave me a lot of information about the sake I was tasting and helped me to pace myself during the entire dinner. Very attentive and caring. According to the video I have on my phone, the scallop was extremely fresh because it was moving before I ate it! In the video, I was tapping it for fun and giggling like an idiot every time I tapped it to make it move a little. And Uni, gosh....is to die for. I was sitting at the counter so I managed to talk to the chef with my broken Japanese which I have no idea how and where I learned. I filled the conversation with a lot of giggling. But according to the pictures my friend posted on facebook, which I had no memory of taking them, I had a pretty great time. So if you have choices, make the reservation at the sushi counter. You won't regret it.
(5)Timson L.
I found out about this when my friend told me one of Master Jiro's apprentice opened up a restaurant in New York. I then watched the Jiro Dreams of Sushi and i would like to give credit to the directors who made that film because if there's such a thing as 4D, i have just experienced it! I was getting hungry as I was watching the film. The place is extremely staffed and they were very attentive, literally be able to assist you within 30 seconds. The simplicity of the sushi is what made it unique. I've never had such an admiration for sushi in my life, the textures and flavors was so detailed and defined that i don't even know what i can compare it to. You get 20 pieces of sushi and each piece is a piece of art. If you watched the film, you would know that the Tamago is a master piece, and it takes years of practice before you can even start practicing making other pieces. And for such reason, I saved this for last and it was definitely worth it - it was perfection. If Tamago was a female, i would have rated it a 12 from a 1-10 scale. Chef Nakazawa blessed us with his presence and we also had an opportunity to take a picture with him and caught him on a break outside wearing a I LOVE NEW YORK shirt. it was quite a moment. TRY IT OUT! WATCH THE FILM!
(5)Cynthia M.
This is a tough one to review. Lets start with the pros... - Sushi Chef Nakazawa is great! Super friendly and approachable, funny, and quite entertaining. That definitely added to the experience. - Sitting at the bar feels like you are watching sushi theater. It is entertaining, fast paced and you can't stop watching them move around and do their thing. Most entertaining sushi bar experience I have had. - Service is attentive and my water glass was never empty. - The chairs are super comfortable. Kinda reminds me of a barber shop seat and it does require the staff to push you in, but it is very well cushioned. - We did not leave hungry. The 20 course omakase was more than enough and the sake pairing was quite nice. - The yuzu sorbet at the end of the meal was refreshing and delicious. I also enjoyed the frozen blackberry surprise at the bottom of the sorbet. - The TAMAGO! If you watched the movie "Jiro Dreams of Sushi" you would know that this is what Nakazawa spent months trying to perfect. Jiro finally approves it and Nakazawa said he cried tears of joy that he got it right. I see that all those months of hard work paid off. The Tamago was simply divine. It reminded me of a pound cake and a custard. It was the best bite of food I have had in a while. You also get a nice sized portion which was great. Absolutely amazing and kudos to both Chef Jiro and Chef Nakazawa! Now, the cons... - Too big of a staff. All the men in black walking around were overkill. Felt like a security detail and it was quite distracting. Took away from the simplicity of a sushi bar and felt a bit vegas-y. - Outside of a couple of pieces in the omakase, nothing was really mind-blowing. There was no harmony to the order that the pieces were given. The third or fourth dish was an overpowering piece that was so peppery the flavor lingered thereby interfering with the next couple of courses. - The Tuna trio pieces really didn't differ all that much from each other. I was expecting a really great piece of otoro, but it was really not very different from the akami. - We noticed that they served a few pieces of really butchered Uni. Luckily we weren't on the receiving end of them, but it was surprising that Chef Nakazawa just let that go through. We saw him just pass it along to the servers without a second thought. - The price is a bit too high for what you get. $150 for omakase is fine, but for the quality of the dishes we received, it just didn't match. Overall, it was still a great experience and I am still glad I tried it once. Still thinking about that perfect Tamago piece and I think I will be for quite a while! Would I come back? I'm undecided...
(4)Victoria F.
Alessandro and Nakazawa have ruined me forever! The sushi literally melts in your mouth and the salt, oh the salt from Wales is simply divine. You cannot miss this and I would have paid way more that the 150! Thank you V
(5)Food L.
Oishii!! There is no better sushi that I've tried in my life! Of course there is still time to try other high end sushi establishments. But it's hard to Imagine anything better. How can a piece of egg taste so damn good!!!! Everything in here was amazing. Even my wife (who called and got us the reservation) loved every single plate. Even the color and shine of each piece was mesmerizing. The only mess up was that I asked for awamori on the rocks and the waiter brought me awamori mixed drink on the rocks... It's on the pricier side but you'll feel like it was worth every penny.
(5)Michael W.
Chef nakazawa is the only reason to come here ! He's fun, he's humble, he's hard working, He's sincere & try's damn hard to improve his communicating skills yet easing the crowd with his simple jokes, who cares if the jokes are dumb or not. nakazawa is likable !! his laughter is contagious. Sushi wise doesn't blow our minds but who's sushi really can?! In this city full of wannabes it's really easy to be fooled, and people are expecting more for the buck, which at $150 for 22 bites to me was totally worth it. ($6.81 a piece ! come on people do the math and don't complaint about the damn price already) But first jiro has to be watched thus making us believe that nakazawa was apart of something greater, disciplined and ultimately a spiritual journey. Nakazawa doesn't seem to be uptight so why the whole crowd sitting at the bar should be? Which it seems because there are no music at all. Nakazawa knows little jokes help us remember it's about the spirit that can satisfy the soul, sushi is just not enough if jeans runs too tight if you know what I mean. The establishment however felt like a men in black sequence. Black suit here & there making sure everything is perfect which it was. So a big plus for service. Table wise is not wise to book because nakazawa is not apart of it. Other chefs (all japanese which is a plus) handles the sushi that's being bought back to the tables are not that detailed. Overly sauced on eel, sloppily placed on plate. I didn't care for them much but still much respected. Highlights were the tamago, hay smoked pieces which I thought was different. The rice and seaweed was perfection. The size of the pieces were great which covers from side to side. Nothing wowed me because I don't expect to be wowed, there's only so much you can do with sushi. Ichimura is more traditional which nakazawa knows. Just fish & the rice. Nakazawa is making little different for New Yorkers he said, and he's right & he should. In New York it's all about the surprises and the tricks up their sleeves. Just don't give out the secret and nakazawa will do just fine. Chef Daisuke Nakazawa is on the Top of my list as the best sushi omakase chef in NYC.
(5)Joe L.
Nakazawa-san, I owe you a lengthier review, but right now, looking at these pictures makes me hungry again. I just want to post these pictures so everyone else can enjoy (visually) the first class meal that I just had here. You are truly a master in your own right.
(5)Andrew F.
Overpriced, overhyped, and an utter disappointment. The sushi here can't hold a candle to, say, 15 East or Sushi Yasuda. Not only that but plates were dropped while members of our party were in the bathroom. Twice. That wouldn't have mattered in the slightest if the fish had been transporting. But nothing was. Not one bite was memorable (not in a good way, at least). It's like the old Woody Allen joke about the restaurant whose food was so mediocre -- and the portions so small. I'm just sad.
(2)Felisa R.
This will be a very short review. The ambiance is perfect. The service was fantastic. The fish was otherworldly, and the sake pairings elevated the fish to another plane. Ditch the chopsticks, use your hands and let your tastebuds do a happy dance. Words just won't do. Rarely does the hype live up, but this does. Domo arigato gozaimasu
(5)Ken S.
KenScale: 9.0/10 Sushi Nakazawa is a new sushi restaurant everyone is buzzing about lately, largely due to its chef Daisuke Nakazawa, who once worked as an apprentice under the revered sushi master Jiro Ono in Japan (who was even featured in a documentary called Jiro Dreams of Sushi). The restaurant has a ten-seat sushi bar and dining tables inside, and the seat at the bar is one of the hardest tickets to get in New York City these days. I was lucky enough to score that ticket, and wasn't disappointed. At the sushi bar, chef Nakazawa personally makes and delivers all the dishes. The restaurant has a $150 omakase menu featuring over 20 pieces (you can also ask for more pieces for extra bucks). The fish, from regions as varied as Maine, Alaska and Japan, were all incredibly fresh. Some pieces such as scallop, toro, bonita, and mackarel just blew me away with the way they melted in my mouth to create a blissful experience. I also loved the texture of the rice, not too firm and working harmoniously with the fish. The restaurant doesn't serve soy sauce separately since all the pieces come with flavors such as yuzu spice and mustard. I really liked the way these spices worked to give that extra kick to the pieces. At the end of the meal, chef Nakazawa also serves tamago, a simplistic yet amazing piece with great texture. The meal was memorable not only because of the quality of sushi but because of the opportunity to interact personally with friendly chef Nakazawa. He explained where each fish came from, and what type of spice was used in each piece. The restaurant has an extensive sake, wine, and beer menu (I tried an outstanding junmai ginjo bottle that was served on wine glasses). I was a bit surprised that the atmosphere of the restaurant was more formal than I had thought, with fully dressed staffs and the dining area that looked more like a fine hotel dining room than a casual sushi restaurant. I was told that the dining room takes reservations up to two weeks in advance, while the bar takes reservations up to one month in advance (with maximum of two people at the bar). My recommendation is to just to plan ahead and make that commitment one month in advance for the bar. Once you score the reservation, the restaurant will charge $50 per person within the next 24 hours as a form of deposit. I'm delighted that another outstanding sushi place has arrived in New York City.
(5)Julio I.
Party of 4. FOOD GRADE: 90% Amazing bites of sushi. Not sure if it was the alcohol mid-way through the meal, but the bites kept getting better and better. There were highs and there were some lows, but even the lows were pretty damn good. Food: 90% ------ Smoked Shirosuke Salmon Chinook King Salmon Sea Scallop Giant Clam Fluke Japanese Red Sennet Porgy Half Beak Gizzard Shad Blue Shrimp Spear Squid Black Skipjack Wild Yellowtail Smoked Bonito No Strings Torn Medium Fatty Bluefin Tuna Soy Marinated Seared Lean Bluefin Tuna Uni Sta. Barbara Soy Marinated Chum Salmon Roe Tomago Unagi Dessert Sake Yuzu Sorbet with Pomegranate Seeds Service: 100% ------ Good timing between dishes. Separate waiters/waitresses for food, explanation, sake and clean-up. It was very efficient and very friendly. Ambience: 95% ------ Bright, clean lines, modern, formal. Better to wear a jacket. Value: 90% ------ For $120 at table seating, the 2 hour meal was worth it. While there are other sushiya omakase places out there for much less, I still think Nakazawa can command such a price tag. However, I am partial to nigiri. Not recommended for people who simply want to try out a 'Jiro' experience.
(5)Richard S.
The experience and amazing attention to detail is what makes it almost worth $400 for two. The service was perfect and the host made you feel like you were the only one in the room. The evening was a well orchestrated production from the moment we walked through the door. We sat for Omakase. The fish was excellent and some stood out as the best ever but some did not. I personally loved the Tomago which seems to be a topic of debate. If I were to be critical I would say that the sushi bar seating is way too uncomfortable because the you sit in bar stool like swivel chairs that you will need assistance getting in and out of (which they always provide). The sushi did not live up to the hype or price but the overall experience was excellent. We ate... Ivory king salmon Ash smoked salmon Live scallop (still moving) Giant Clay from Washington State Grouper Japanese Red Senate Horse mackerel Sardine Mackerel Aged Tiger Shrimp Blue shrimp Wild yellowtail Bonito Bluefin tuna Medium Fatty tuna Fatty tuna Sea urchin Ikura Sea eel Tuna hand roll Tomago Sorbet
(4)Tina Y.
There is a lot of hype for this place, and as always when the hype is greater than the quality it is easy to be disappointed, but the food was good although there is room for improvement. (if you are complaining about the lack of soy sauce - I think the half price sushi joint is better suited for your tastes). To judge a restaurant by the tomago is unfair. Yes, that damn tomago is supposedly the most famous in the world - made by Nakazawa himself. Did I like it? Yes, but it is really personal preference. If you are not a fan of tomago anyways, quit complaining about this guy's. It's easily one of the best in NYC, and it better be, given that no other sushi joint focuses so much on something that is not even fish. We were amongst the first to try this place when it first opened, made a reservation for a week after its official opening in case there were kinks they needed to work out. Being the early birds, I think they did well. Omakase Alaska White King Salmon with Okinawa Sea Salt & Citris Saka House made salmon from Alaska * Hotate with Sansho Pepper and Sake Sauce (Maine) * Seared Geoduck Clam with Soy Sauce Abalone boiled for four hours (California) * Saba Mackerel, pickled for 5 days * Kohada (Trigger FIsh) with Trigger fish liver and daikon Hirame with Yuzu * Spear Squid (Long Island) Blue Shrimp (New Caledonia) Shima Aji Skip Jack, hand smoked * Blue Fin Maguro Chutoro, pickled Toro, japanese mustard Uni (California) Ikura Anago Tuna Hand Roll Tomago I starred the most memorable pieces. Hotate still in its shell, that's a win! Abalone boiled for four hours, another win! The smoked and pickled pieces were pretty interesting too. There wasn't anything that I disliked. Sake Pairing. Personally I didn't like their sake pairing. At $40 a pairing, I probably shouldn't be complaining but that may be the exact reason why I'm complaining. The first or second pairing was great, then it went downhill from there. The sake sommelier said it herself, you start with something strong then you progress towards the weaker stuff. I must have understood her as, you start with the good sake then move towards the cheap stuff, cause it sure tasted like it. Ambiance. I felt a bit weird in there, although Nakazawa tries to engage everyone in conversation. Perhaps it was still opening and the Italian bosses were in restaurant to make sure things were going well, but it felt a bit mobster with all of them standing around behind the guests speaking in Italian and offering friends/family free food? Perhaps we'll go for a return visit when some of this hype dies down.
(4)Arthur H.
I ate at the sushi bar, and I'm giving this 3.5 stars. Also, to everyone complaining that his tamago is too much like a cake... Kasutera-style tamagos aren't uncommon; Sukiyabashi Jiro, Kanesaka, and Sukiyabashi Jiro Roppongi (all great sushi places in Tokyo) have the same style... (And 15 East has a similar style, too.) Really good pieces: Saba and uni Disappointing pieces: Hotate (too salty) and anago (it's decent--just disappointing in that it could be sooo much better) --- Good things first! The fish was generally fresh--there was a generally decent mix of locations from which the fish came from, though I have to admit that I was surprised by how much fish was sourced from the Northeast. The rice was also pretty good; the temperature was good, texture was great, and taste was right. (Monty, however, was disappointed that one of the pieces had mushy rice; I didn't notice this, but Monty's palate is superior to mine.) Also, the seaweed was EXCELLENT and was similar to good seaweed I've had in Japan. --- Now we go over the bad stuff! I guess I'm kind of a snob about this, but one thing really bothered me here. Some of the nigiri we had utilized precut fish. The akami, for instance, had been cut about 10 to 15 minutes before. I strongly prefer freshly cut fish, which is something I generally haven't encountered in my favorite places. (Kyubey in Ginza actually involved fish that had been cut and left to sit out for five minutes, and that already really bothered me...) Another issue I had with the meal was that the portions were really small. I wasn't used to how small the nigiri were, and I was left hungry at the end. I was pretty disappointed when they just cleaned up everything without asking me if I wanted more nigiri. I can eat way more than 21 pieces here... However, I should probably add that the two girls we were with thought that the portions were just right. Hmm. The meal ended up costing about $190 per person, and I honestly don't think it was worth it. I can go to Ichimura or 15 East for that price, and my overall experiences there have been far better. The rice was generally similar, but I thought that the fish at those places have been fresher and more flavorful. Sushi Nakazawa was good, but I still think it's a notch below Ichimura and 15 East. However, Chef Nakazawa is still young; maybe he'll improve the restaurant a lot in the next few months! Sushi Nakazawa vs. Sukiyabashi Jiro (Roppongi): Some of you are probably wondering how Sushi Nakazawa compares to Sukiyabashi Jiro. I haven't been to the main branch, but I've had dinner at the Roppongi branch (with the younger son). I enjoyed the sushi there FAR more. The fish was much fresher and more flavorful, the rice was better, and there were some truly spectacular pieces (especially the uni and anago) in that meal. I can't say the same about this meal, sadly. However, that meal was in TOKYO, and it was also nearly twice as expensive as Sushi Nakazawa, so... that says a lot.
(3)James T.
Do you dream of sushi? If so, you should definitely visit Chef Nakazawa and allow him to expand your horizons. Former protégé of the famed Jiro of "Jiro dreams of Sushi," Nakazawa brings the traditional flavors and discipline of the far east to the West Village. After opening in 2013, this spot has received critical acclaim achieving a perfect 4 stars from The New York Times.
(5)Stacy T.
If you hear laughter, it is probably Chef Nakazawa. He has a great, boisterous laugh that unites all the sushi lovers at the bar. Any solemn face is quickly lit up by the Chef. He is not camera shy either. He poses freely for pictures and encourages the captured moments before they are quickly devoured. He is so interactive with his guests that it is quite playful. Overall, I can say that the fish quality is on par with the greats - 15 East, Sushi Yasuda, Ushiwakamaru, etc. I love a fresh, new sushi bar and this one fit the bill. Outstanding notes include the golden eye snapper with salt flakes (slightly seared), and the hay smoke technique/flavor. Here is a full list for those who are curious: 1. Chamu salmon with rock salt - off to a great start, sweet and salty 2. Sockeye salmon with hay smoke - elegant and smoky 3. Maine scallop with yuzu pepper - a nice spicy kick, scallop slightly less fresh than previous experiences 4. Cuttlefish with soy salt and shiso leaf - liked the freshness of the leaf 5. Unicorn liver - I was and still am puzzled by this, but this is what the chef called the pate-like addition to this piece. 6. Golden eye snapper with salt flakes - slightly seared with a delicate smoky taste - FAVORITE! 7. Horse mackerel - solid, but nothing striking 8. Japanese mackerel - aged 7 days 9. Live shrimp 10. White leg shrimp giant - somewhat boring, I was hoping for a deep-fried head 11. Spanish mackerel with yuzu pepper 12. Cobia - sweet and firm 13. Bonito with hay smoke - soft and yummy 14. Boston blue fin tuna trio - lean, soy marinated, medium fatty toro 15. Santa Barbara uni with white truffle shaving (plus $20 surcharge) 16. Salmon roe - brings out the earthy taste of the seaweed 17. Saltwater eel with eel sauce - creamy texture, sweet and salty 18. Tuna hand roll - super soft with a touch of saltiness 19. The famous egg Some other notes: The chairs at the bar are a slight awkward. They are very large, so they are hard to maneuver and you will literally need someone to push you in. I felt I was going to fall backwards sometimes. In addition, I was at the last seating at 9:30 and Chef Nakazawa did not linger to see if there would be more sushi requests. So, if you would like a more extended experience, try to get the earlier seating if you can. By the way, there is free parking on the opposite side after 6 pm on weekdays =). I literally parked across the street. Overall, hope you enjoy and love your experience!
(4)Christie K.
Honestly, I went in with higher expectations. For the omakase, it was good but not great. I mean maybe it was the fact that we did not sit at the sushi bar but the nori was soggy. Rice, not the perfect texture and uni from Maine? Most of the fish was sourced locally-not that it's bad but it's not what I had in mind. And the icing on the cake was the fact that not one of the six staff we walked by even said thank you or goodbye! I know it's not the biggest ordeal but it caught me by surprise. Price aside, I've had better quality fish as well as service. Such a disappointment for the hype it received. One positive was their yuzu sorbet. Very delicious! Based on my experience dining at the table, if I could give Nakazawa 3.5 stars, I would. I will have to update this after a bar experience. To be fair, I should have known better than to have sushi table-side. First timer table side & desperate for the Nakazawa experience, the end result was simply a bad combination. Sigh. I look forward to a better experience which I hope will include some uni from Japan!!! Fingers crossed.
(3)Alwaysbe L.
I really wanted to like this place. I usually keep my expectations in check before coming to overhyped, highly reviewed, long wait-list tables. With sushi it's something I only consume at very high levels by a well trained Japanese chef or nothing at all. No offense to non-Japanese chefs because there are few in NYC but let's face it the term shokunin kishitsu is not in your native vernacular. Like many I thoroughly enjoyed watching Jiro documentary and the intrigue of having a disciple of a master serve his very own omakase in West Village was too enticing to ignore. Sushi groupie friend and I were fortunate to land a last minute cancellation and sat at the table in front of chef Nakazawa and we were psyched! We met the chef and he was very engaging and affable as many reviews have mentioned. He's so friendly and likable after we stepped out of his restaurant he insisted on taking pictures with us. Likes: Chef and his personality. Best tomago ever - castella (fluffy japanese lb cake) like with slightly sweet and subtle dashi flavor. Uni and scallop pieces. Dislikes: Too tall bar chairs. Really uncomfortable (overdressed) wait staff to customer ratio - they were swarming everywhere! Rather strongly rich and fishy pieces too early in the rounds. overcooked spot prawns, too many blow torched pieces. Still unpolished sequence of pieces to make it a master sushi theatre. Sake pairing not very good.
(3)Yalong C.
Best raw fish in NY. Authentic way to prepare material. Best Sushi I can find in New York and have learnt a lot of fishes and places you may never heard of. I love the salmon that has changed my distaste to salmon. Not just the rareness of fishes but also the way to combine with spices and rices for great sushi. The legendary Egg Omelet is anther best thing I can find in New York, art come from Jiro in Tokyo. A must for sushi lover. Worth $120 for a life-time experience. And Reservation at sushi bar is super difficult.
(5)Eva W.
Bar review. The lighting is a bit bright. The chairs are rather awkward and heavy. It was also a bit weird that the proprietor and his cohorts hovered around in their suits. However, the quality of the fish is top notch and the condiments are nicely paired to bring out the different qualities of the fish. Nakazawa was extremely personable and loved to laugh. He personally served every single piece. Personally, I liked that the amount of rice with each piece wasn't excessive. Overall a great experience! PS. Be aware you have to pay a deposit with your reservation.
(5)Michaela P.
My family goes to Japan often so being there really sets the bar high for high quality sushi. That said, Sushi Nakazawa did not disappoint. Every single sushi in the omakase was amazing, most especially the uni with white truffles. I've never had anything like that before. If you can, sit at the bar and watch the chefs hard at work preparing your meal. It's also better to sit there as the temperature of the sushi is close to what it should be.
(5)Jing Y.
I was expecting a phenomenal sushi experience given what I've seen in the documentary. While the meal was good and there were a few pieces that I thought were stellar, the overall omakase experience fell short of expectations. The service was extremely attentive and I'm glad I got to try it but I wouldn't go back given the price of the meal.
(4)Eugene L.
It pains me to write such a review, but it must be done. Like most, I saw Jiro Dreams of Sushi and becoming enamored with the potential to try such dazzling sushi, I started saving my pennies for the day when I would hop on a plane across the sea to sit at famed Jiro's. When Nakazawa opened, it was like the food gods shone their faces upon the American populous and said, "behold! the fish you seek shall be thine!" For days upon end, I set an alarm for 11:58pm, three browsers open to OpenTable in hopes of snagging a bar reservation. No luck. My wife, however, decided the dining table was an acceptable option and since there was a table available for her birthday, we decided that intimate conversation could trump seats at the bar (she thought anyway, I still wanted the bar seats). We arrived promptly, and the place looks nice. I passed the envied bar seats without a glance. Maybe one or two. Soon the omakase began, with a wonderful server explaining each piece. The salmon, then scallops, and white fish, and jackfish, and mackerel, each plate arriving quickly after the previous. Standouts? Scallops, uni (add white shaved truffles for $20 more), salmon roe, and for me, the tomago. But notice I listed only 4 items as standouts. I literally just finished the meal 90 minutes ago (and no, I didn't drink so inebriation is not a factor). There are 20 or so pieces of fish (I honestly didn't count). I've been around and at restaurants where I've had 14-20 dishes, I can remember at least 8-10 standouts years afterwards. After each dish, we were more and more let down. I appreciate the layering of flavors that the sushi provided, but ocasionally, they would overpower each other. The smoked spiced jackfish was too smokey and spicy barely tasting of fish (which is supposed to be the point right?). The shrimp was cooked well but it could have been any old shrimp. The cooked tuna sushi lost its subtle nuances. On the other hand, the standouts did stand out spectacularly. The uni was ungodly melt in your mouth goodness with the fresh truffle. Was it a good meal? Yes. Was it the best sushi we've ever had? Nope. From a pure quality standpoint, it's definitely up there. For the price (130 + 20 supplimental + 40 for one regular sake pairing), we would say it's not worth it. I've spent this amount of money on restaurants where I can emphatically say it was worth this, but I cannot about this one. Did you want to go before reading my review? I won't try to convince you otherwise, but you won't get a recommendation from me if you were on the fence.
(3)Liza H.
This was the most awesome dining experience i have had in NYC. The sushi is to die for-it just melts in your mouth. It is hard to think i could eat sushi anywhere else. Just perfection-the chef is amazing, so friendly, i learned so much. everyone should be rushing here
(5)Becky L.
Yes, the sushi was fresh and varied. However, the flavors were a bit lacking. Pieces that came with a touch of sea salt tasted too salty while others lacked the depth. The only exception was the sea urchin which was deliciously creamy. The ambiance was pleasant with modern lines. However, the service was RUSHED! The servers bused the plated so quickly that I did not have time to put down my chopsticks. And when I took my time to eat the sushi, the servers walked over constantly and hovering to see if they could take away the plates!!! The service made it an expensive meal VERY UNPLEASANT!!!
(3)Stephanie W.
After watching Dreams of Jiro and reading Pete Wells 4 star review in the NYT, I felt compelled to visit NY and dine at Sushi Nakazawa. It is a 20 course omakase, with 2-3 pieces of fish presented at a time. The sushi rice is not too compact, and perfectly seasoned as to not overwhelm the sushi. The fish itself has really clean flavors with delicate accents such as yuzu and kumquat zest. My absolute favorite was the hay smoked wild salmon. Subtle smoky flavor permeating the flesh. It is the best sushi I have had. Finishing off the meal are the tamago and a yuzu sorbet. The tamago is a sponge like cake consistency with a touch of sweetness. Yuzu sorbet is light and refreshing. Both quite bright and pleasing. I agree the staff seemed tense, with no one really smiling. One of our servers had an apprentice following him around, which reminded me of residency and being at a teaching hospital. Maybe they could open for lunch and do the training at that time. I also wish the space between the sushi bar and dining room was wider. This would make the sushi bar more visible to the dining room area so one could peek at the chef(s) at work, which makes the dinner experience even more enjoyable. When we were leaving, Chef Nakazawa did stop his prep and looked up and smiled, which made me smile. A nice way to end a memorable meal. A return trip to NY is definitely a must as I would like to dine at the sushi bar. Or perhaps Chef Nakazawa can make a special appearance in California.
(5)Gracie J.
The truth is that Nakazawa's getting a lot of hype from his Jiro association. We bought into the hype and paid $120 each for a dining room reservation. In response to a previous review, I don't care if my sous chef is Mexican, Chinese, White, Green, or Purple-skinned... as long as they have a passion for sushi and know what they're doing. Sushi chefs: Being in the dining room our sushi was made by the sous chefs. Composition was generally good although I had one piece overwhelmed by wasabi and made me cough and gasp for water. Generally the rice and fish balance was good although they do tend to clump the rice into smaller, denser balls than other restaurants. Atmosphere: We were surprised by the Western look. Servers all dressed in black suits. Sake served in wineglasses. Very fancy looking but personally not what I like at a sushi restaurant. The lighting is literally night and day - dim in the dining room and super bright at the sushi bar. Fish: were all great, clearly fresh which each having their own unique flavor. We counted 20 pieces for our omakase (including tamago). Favorites: butterfish, fluke, manta shrimp, kampachi, bonito, amberjack & skipjack. Tuna, as usual, were fabulous. Overall, it was a plesant experience, but if I were to go back I'd shell out the extra to sit at the sushi bar and get the whole experience. Nakazawa is a very nice guy who patiently poses for pics with customers. It would have been great to be able to interact with him.
(4)Courtney G.
You know this place is great based on the other reviews. Just want to point out what a classy, but fun, atmosphere it has. Very comfortable seating with formal service/sommelier, but the sushi chefs don't take themselves too seriously. No pretension, amazing food, and a great date spot (if you need it).
(5)Lizhi Z.
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(5)Bjorn P.
I had the honor of sitting at the bar. The sushi was brilliant and Nakazawa was affable, funny, laid back and genius. This was not like the Jiro experience but I expect it was just as tasty. The premium sake paring was also fantastic. My favorites were the egg custard, scallop, smoked salmon, uni, tuna. salmon...yeah everything. The trigger fish with trigger liver was super fresh but not my thing. Clearly the best sushi you will ever have. Loved it!!!! Worth the price.
(5)Mohammed A.
It's a nice place, hard to get reservation, but like the Tokyo original, it's a bit overrated. The sushi is a fixed tasting menu, you get around 10 plates then some desserts, some sushi is really good but some are really bad, they don't give you soya sauce, maybe it's some etiquette thing, didn't want to ask and be embarrassed to be honest. The host will introduce each plate and where the fish came from, Alaska to Ecuador, Japan to Canada, they come from all over the world. The dinner will set you back $120 without drinks, unless you are an avid sushi lover and prefer something traditional than trendy and modern stuff like Nobu, you won't like it.
(3)Jordan S.
Nestled under the shadows of townhouses, Daisuke Nakazawa endeavors to escape a metaphorical shadow of his own - Jiro. Significant in the film only as anecdotal evidence to the singular drive to perfection Jiro demanded - Nakazawa spent years solely making tamago, the egg dish which concluded the meal - Nakazawa eagerly seeks to establish himself as an entrant worthy of a seat at the proverbial table of New York sushi icons and mainstays. At times, his eagerness is admirable. The house smoked katsuo (skipjack) is a hauntingly substantial take on humble katsuobushi, the smokiness imparted in a stunningly complex manner, accentuating the eating experience from initial aroma to the lingering taste. But occasionally, that same eagerness can come across as desperate, or at the very least, out of touch. Before the mantis shrimp tails are presented for your consumption, a live mantis shrimp is plucked from its shallow bath and plopped onto a plate just before you. Nakazawa holds it firmly, two long steel chopsticks acting the part of spinnaker poles, as the mantis shrimps billows underneath them, curling to and fro. "He's a fighter," Nakazawa beams. "Got me four times this morning. Dangerous!" Some diners will shift uncomfortably, literally faced with the realization that in short order, they'll be eating something that was alive mere moments before it reached their plates. Others will retrieve their chopsticks and poke it themselves, first tentatively, like a dog would sniff an insect. Muffled squeals ring out in the long room at the mantis jutting out its woefully inadequate claws. Further prods are met with only open resignation through meek attempts to avoid the wooden jabs, the mantis seemingly aware of the consignment of its fate. It is at this point that Nakazawa will place the tail portion you are meant to eat next to the future tail portion, still attached to its bearer, wriggling frantically at the sensation of the severed limb of its compatriot only inches away. "You want picture? Before and after!" Nakazawa chuckles. Girls in dresses the size and vibrancy of handfuls of confetti hunt for the perfect Instagram filter. Other, more squeamish patrons politely decline. Mercifully, the tortured mantis is placed back in its bath, only to wait for the next group of diners to reach that hellish course. This served as one of the few instances in which I was grateful for my shellfish allergy. I could not fathom eating the mantis shrimp, having been forced to watch its peer wriggle and thrash next to the remains ready to be eaten. If it seems a trite point, consider the idea of having a yellowfin held next to the flayed flesh of its familiars, for the sake of inane photos sent to unknown followers. A difference in scale should not make one experience any more palatable than the other. It is also an odd practice given the general reverence ingredients seem to be held in. The salmon smoked in hay is smoked in hay handpicked by Nakazawa, who rides his bicycle to market early each morning to ensure he receives only the best fish. This teetering from approachability and gregariousness to extreme refinement is exacerbated by the omnipresent formality throughout the rest of the restaurant. Chairs are pulled gingerly from the bar when a patron enters, departs, or returns. Waiters and waitresses in sharply tailored garments stand deathly still just behind the row of the seated. The sake and wine lists begin reasonably but veer quickly into the obscene. In all, it would not seem to be an environment well-suited to spectacle. And yet, a spectacle is what Sushi Nakazawa ultimately is. This eagerness to cater to the instant dissemination of experiences to the vast wilderness of the internet seems a stark contrast to not only the severity of Jiro (a place at which you can finish your meal in twenty minutes, where eating is only interrupted by solemn nods or gruff interjections of approval) but to the idea, wrong or not, of upscale omakase as a zen like transcendental experience. It is fitting then that the sushi is not transcendent. The freshness is beyond question, as the mantis shrimp and the scallops shucked in plain view will demonstrate. The variety, while still leagues better than most, is a bit too reliant on subspecies of salmon to be considered without equal. Finally, the use of vinegar in the rice and the use of accompaniments generally, be they wasabi, yuzu, shishito, or the kosho like mustard, are too subtle to be appreciated. Most will likely be satisfied, but that is missing the point. Omakase at this level is not meant to be something which solely satisfies. It is meant to be sushi par excellence, impressing in the patron a desire to return, a testament by the chef that he or she is without equal. Ichimura has done it. Nakazawa still needs to find himself. In seeking to distance himself from Jiro, Nakazawa has inarguably succeeded. Perhaps, in ways very different than what he anticipated or intended.
(4)Shawn B.
I was pleasantly surprised when I visited this newer sushi spot from the apprentice of Jiro. I feel that this is as fresh of fish as you can possibly find in New York. Absolutely excellent from the moment you arrive to when you know it's time to leave. You walk into a fairly random spot in West Village, very modern and chic. I unfortunately haven't had the luxury of dining at the sushi counter just yet but my experience was still incredible since we had a phenomenal waiter. Each piece of nigiri in the omakase that came out just completely blew my friend and my minds, we knew we came across a new favorite spot. Also keep in mind that they have some rare sakes here, so just place your trust in the waiter to grab you an excellent sake to pair with your sushi and you will be SOLID. I just hate the reservation system with a passion. Otherwise, if you can get one, be prepared for a solid treat!! Price wasn't even that bad either compared to its NYC rivals. Highly highly recommend. Very surprised it didn't get a Michelin star for 2014.
(5)Jenny L.
3.5 stars (definitely more than a-ok, but I'm not yet a fan) We got a reservation at 6:15 on Sunday, five nights after the grand opening. After watching the movie and seeing master chef Jiro's high standards and his continuous pursuit of perfection I was ready for a special culinary experience. There's no menu, only omakase. Beverage choice includes sake and wine, with options for pairing: sake, sparkling wine, or flat wine. We went with the sake flight, with Maurizio de Rosa as our guide. He explained that for sake drinking, one should start with higher quality in the beginning and then proceed with sake of lesser quality. Our drinks were paired with the different parts of the meal, starting with junmai and ending with nigori. Most of the portions were standard, but there were a couple that was barely more than a sip. The omakase begins immediately, there is no appetizer or amuse-bouche except for the homemade picked ginger - we dive in with Chef Nakazawa (his English is limited, his sous-chef and staff translates every now and then) and begin with some Pacific salmon with sea salt and California citrus. The procession continues with hand smoked Alaskan salmon (smoky and flavorful), Maine scallop (he shows us the shell and then opens it in front of us), geoduck (lightly seared), abalone, jack mackerel, kohada (aka gizzard shad - one of my favorites of the evening), trigger fish, sword fish, Spanish mackerel, baby cuttlefish, live mantis shrimp (succulent and unique), blue fin tuna, chutoro (I preferred this tonight to the otoro), otoro, octopus, ikura (house seasoned), and anago. In total we had about twenty pieces, with a delicious tuna hand roll and (of course) the tamagoyaki to end the meal. The nigiri had a good balance of rice to fish, and they were prepared expertly. Some pieces were seared, others were brushed with different vinegars, juices, oils, sauces, and various concoctions, many of them were enhanced with zests, sea salt, ginger, daikon, Japanese mustard, and wasabi. See my site for full review and pictures. The space is modern and simple; the theme colors are black and white and I didn't notice any music playing in the background. The staff is in formal attire, full suits or black dress. The chefs has masterful knife skills, the ingredients were fresh and of high quality. Chef Nakazawa interacts with us, and he is often smiling and aims to please. Tonight they didn't have sea urchin (uni) - a few of the evenings this week he served live sea urchin in a shell in the omakase dinner. He explained that they only get uni on Wednesdays and Thursdays. Serving fresh uni out of the shell is gimmicky and it's not imperative, however for an omakase that cost $175/pp in NYC, I sure would've liked to have uni in my dinner. All in all, Sushi Nakazawa is better than many edomae sushi dens in NYC but definitely is not on the same level as some of the bests in town. This is their first week of operations, I'm sure they will eventually figure out the kinks (miso soup or traditional Japanese dessert perhaps). But for my experience, the cost of the omakase was steep at $175 per person, and the six-sake tasting at $40 was also a premium. After tax, tip, and the uni (we bought later at the grocery store) our dinner was about $600 for two. You can argue that this is the value of a meal at Sukiyabashi Jiro - but alas Nakazawa-san is the apprentice, not the master.
(3)Jerome Y.
Try to get bar seats
(5)D K.
We are totally disappointed with Sushi Nakazawa. There were too many disappointing moments during the omakase. I thought it might be because I am coming down with a cold or something, but I quickly found that wasn't the case. I was able to taste my favorite regional Uni perfectly well (Santa Barbara) and I had the #1 piece of Toro in my lifetime, which is truly something. I noticed an extreme quality difference between the offerings of the omakase and the a la carte extras that we ordered afterwards. Whoever made our first round of sushi was not as skilled as the one who made our a la carte orders. All this is to say, the sushi was extremely inconsistent, which is infuriating to the true sushiphile. The courses appeared to be ill planned, and I did not care for the two over-smoked nigiri pieces that they served during the omakase. It didn't help that there was an extremely loud customer disturbing the entire dining room. Multiple tables complained to the wait staff and nothing was done to quiet him down. The waiters failed to explain each piece of sushi... at one point they just plopped down the next course and said this is Squid, this is Amberjack, this is Hotate. I am sure they are trained to explain the sauce and other preparation for each fish, because this was done for every other course. So, the theme for our night in the dining room at Nakazawa was inconsistency. Normally, inconsistency only crops up after visiting a top rated sushi restaurant more than a dozen times. This is a very bad sign indeed. Other notable mentions: the dining room could have been better designed. Also, the coatroom had trouble keeping track of our belongings. We have no desire to return here. I didn't realize the chef was the head tamago chef at Jiro's until visiting yelp to write this review. The tamago was unique, but it didn't blow my mind. It tasted more like pound cake than anything else. I doubt this was just a bad night for the restaurant. Something is terribly amiss.
(2)Eric S.
My friend was able to get us a reservation here by spamming the reservation button. We ate at a table because we wanted to sit and talk together. I was very hesitant to eat here at first due to the price and the fact that most sushi I've ate before had tasted pretty much the same regardless of the price I paid. I was soon blown away. The omakase here was amazing. Every piece had a distinguished taste and you could really taste the difference in fish. At first, I was stunned that there was no wasabi or soy sauce, but I quickly recognized that those two elements would have tarnished the taste of the sushi here. Each piece of sushi was a mix of various flavors that enhanced the natural taste of the fish itself. After I ate a piece of sushi, I made sure that I cleaned my palate by eating a piece of ginger and drinking water so that my experience of each piece of sushi would not be affected. I did not have sake here but at the end of the omakase, they let you order individual pieces of sushi that you would like again. Naturally, I re-ordered another piece of Uni and Toro. Both of them melted in my mouth and I made sure I enjoyed every moment of it. The desert that they gave at the end was also interesting. It was a good mix of pomegranate with a scoop of sorbet. It wasn't too sweet and was a little bit sour, a great way to wrap up the meal. Overall, I enjoyed every moment of the experience here and would gladly come again (if I can get a reservation!) despite the cost!
(5)Aash C.
Worth the wait.
(5)Vincent F.
I am one of those crazy fools who is still trying to figure out how to get to Tokyo just to eat the Omakase at Sukiyabashi Jiro. I love sushi and I've had it in any number of places. So clearly I needed to check out Nakazawa's place here in NYC. We sat in the dining room and had the Omakase meal which was comprised solely of Nigiri. There were no dessert offerings and there were no appetizers or options other than eating the course after course of fish on rice. Let me say this right out front : On average, this was the best Nigiri I've ever had. It was fresh, it was flavorful and the rice was exceptional. Now let me say this : This was far from my best sushi meal ever. I don't know why I was unimpressed. I think it had something to do with the minimalistic service and meal. It really was like everything was pared down to the bare minimum. It felt, sterile.. it felt boring. It felt disconnected from feeling. Yes I know this review is ridiculous in that I'm complaining about a $150 per person sushi meal by saying it lacked feeling, but at this price point, that's what I expect. I want to eat a piece of fish and have to take a second with my eyes closed to savor it as it melts in my mouth with flavor (like the O-Toro should have but didn't). I want to end the meal and look at my friends and say "Wow!".. not one of us felt that way. So, this meal was odd in that respect. I recommend it, but it's not life and death by any stretch.
(3)Tony Y.
Let's be really honest here, the sushi at Nakazawa is good but not great. It's fresh and the chef is amazing but the fish is the real star here and I think people forget that. I've had way better sushi else where in NYC for half the price but for the respect for the establishment, I will not say which. First off, this place seems way too corporate. I appreciate the nice chairs but I'm at a sushi place, not my office. Secondly, the assembly line is ridiculous and the way the chef pumps out sushi is so impersonal. Omakase is supposed to be the freshest around so why is it that the otoro here doesn't taste half as good as the otoro I had elsewhere. In addition, while I appreciate the use of salt for texture, I think it's a lot harder to control than a brush stroke, hence some pieces are way saltier than it should be. Overall the place is good for an experience but not worth half its hype. The best part of the night: Someone asked, "what makes the tamago so sweet?" Nakazawa responds, "the sugar."
(3)SM W.
Without a doubt a beautiful sushi experience. Every piece was a mouth watering experience..savoring like a good wine. If you love sushi then you need to try...at least once. The pieces are not extraordinary, but what is done to it is just WOW...simple ...we were at the table, but each piece is just as fresh...they seem to know when to present the next dosh..to end it all, is the infamous tamago...it is why we are here..u have to watch "jiro dreams of sushi"..to understand and why we had to come..we were not disappointed. Sure, we will be back.
(5)T Z.
very reasonably priced for such a wonderful experience. food was very well made and definitely up to par with Jiro Dreams of Sushi standards the environment was quite nice although we didn't get to sit at the bar with Nakazawa
(5)Virginia R.
NO NO NO. SAVE YOUR MONEY. NOT WORTH THE HYPE. I'D RATHER GIVE MY $400 TO THE MTA. Instead, go to Ushiwakamaru, Sushi Azabu or Ichimura at Brushstroke. My man and I live around the corner and have been dying to eat here for awhile and on Thanksgiving Eve, we decided to take the plunge. Well, we would rather drown than spend another $400 here again. The scene: That's exactly what it is. Don't expect to feel comfortable or at ease in this pretentious, black and white restaurant that looks like a bathroom. The chairs are so ridiculously uncomfortable and clunky. There's no music and no charm. It feels very sterile and unwelcoming. Not Japanese at all (FYI I spent my childhood in Tsukuba, Japan). The service: Very professional and well coordinated, all were wearing suits. It seemed to be choreographed. Everyone was attentive and helpful with the awkward chairs, helping people maneuver their way in and out of the sushi bar. Despite the attentive service, we had notified the servers that I had a shellfish allergy. Therefore, there were going to be two special plates made for me, amidst the 20 pieces of sushi. And about halfway through the omakase, we saw the female server pick up our next round of plates and look at the food expeditor as if something were wrong. He shrugged his shoulders and she continued to deliver my guy the same non-shellfish plate I received. Epic Fail. Toward the end of the meal, when my guy realized he never received any of the shrimp dishes that the others at the bar were served, he asked the female waitress and she firmly replied, "I did give it to you and you ate it!" Then he fired back, "I would remember eating a live shrimp." She left and another server told us they would take care of it and bring him the shrimp. At this point, we just wanted to leave because things were really uncomfortable and the food was unimpressive. The fish to rice ratio was off and they were torching fish left and right because it wasn't fresh. The female server was either embarrassed or angry because she never came back and we were never issued an apology or a drink comp. There are so many high quality, fantastic restaurants in this city that are eager for your business. Sushi Nakazawa doesn't cut it. By far, it was my biggest disappointment of 2014.
(1)Kamiu L.
This was incredible. Lived up to my very high expectations. Definitely get the 21 piece omakase at the sushi bar, with the sake pairing. The uni, pike mackerel, and tuna three ways were my favorite pieces. The egg custard finale was incredible, I am still thinking about it days later.
(5)Amy Y.
My boyfriend took me here for my birthday, we had omakase. The food is outstanding, worth every dollar. They pay very close attention to detail, I was impressed. The fish is so fresh. The scallop I had was actually still moving on my plate.
(5)Mary P.
I received the pleasure of dining here, and I'm very lucky I did. Chef Nakazawa not only creates beautiful pieces of sushi, but he is incredibly friendly and playful. While not all pieces were to my liking, his tamago (what he is famous for) is wonderfully delicate. Savory and sweet all at once. All in all, I did enjoy the omakase. Nothing was bad, some were okay, the rest were great!
(5)Ignacio C.
Clearly this restaurant is overrated. The sushi was just ok and the prices are very very high. Nothing like sushi yakuza.
(1)Elizabeth C.
If only I could give 100 stars! BEST sushi - and meal - of my life! I used to work at a sushi fine dining spot years ago - not to mention have been a sushi fanatic my whole life - and Sushi Nakazawa was witnessing a true culinary ART. If you're going to spend the $$, dish the extra dollars to sit at the sushi bar and meet Chef Nakazawa - the food is worth it of course; but you're paying for omakase and should participate in the experience by interacting with the chefs. It's $150 per person - which is not that outrageous for your typical, elegant omakase menu. This ain't your trendy sushi polluted with avocado BS. ;) On food highlights - I was super impressed with how Chef Nakazawa seared both the Squid and Clam nigiri with a blowtorch - and explained it helps to remove the overly fishy flavor. It was perfect with a crisp, smoky flavoring. I've never been a huge fan of either in sushi but LOVED both. My next favorite was the Uni - it melted in your mouth and was so fresh and delicious! And, of course, the Tamago finale did not disappoint! OMG I am sooo hungry thinking of this meal - which happened a year ago in January 2014! I will never forget every moment - Chef Nakazawa was so warm and friendly too. And, seemed so excited, enthused and welcoming - he even broke out the ipad a couple times to show off the type of fish that was next! I LOVE HIM. Anyway - this meal was a year ago but I'm writing so late because I just booked another reservation and remembered I never posted about it. So here you go - don't miss out on this one, fellow diners!! The memorable experience of being served by a true sushi chef master is worth the price alone - you will never forget it!! PS - for the fellow sushi nerds, if you haven't already, pick up the book The Story of Sushi and give it a read before you go too. :)
(5)Joyce L.
I really enjoyed the entire experience at Sushi Nakazawa. We got great bar seats. If you have the opportunity to sit at the bar, take it. They price the omasake a bit more at the bar, I think it's $150 per person at the bar vs. $120 per person at a table but it's well worth the premium. We sat right in front of Chef Nakazawa and watched him prepare each piece. He was very friendly, talkative and playful to everyone at the bar. The food was also top notch. I enjoyed every piece (about 20 pieces total) especially the seared ones. I usually don't like uni but the uni here was really good, it was very fresh and rich. I can't wait to come here again!
(5)Daniel T.
I had a 6:30 reservation on a Saturday night for the dining room. From start until finish, everything was perfect. My table was ready early at 6:00 so they notified me via text. The texture & temperature of the fish & rice were perfect. The sake pairings perfectly matched the courses. We opted for more courses after the initial 20-definetely do not regret that decision. Chef Nakazawa is a very kind man, I was able to get a picture with him and the co-owner. This was the best culinary experience I have ever had. This is definitely the best tasting and most authentic sushi in New York, if not America. I will definitely go back, especially if I can snag a pair of seats at the sushi bar.
(5)daniel p.
Very good sushi. Everything thing is omakase. Food , service and decor is excellent. Hard to get reservations so book ahead.
(5)M B.
This may be sacrilege, but I have to say that this place was only okay. Went here with a friend for a meal with sake pairings. The staff was attentive, although mildly pretentious. The explanation of each piece was thorough and then they acted annoyed if you had a follow up question. I have had sushi many places across the country, and after watching the Jiro documentary and reading about this place, I was expecting much, much more. For the price, I would expect one of those transcendent moments. An experience where I'm trying something new or unexpected. But instead, I was left feeling like it was in the middle of the pack of all the sushi places I have visited. Not trying to be mean or anything, this was very good. But it was definitely a disappointment. Even the egg custard - it was good, but nothing I haven't had before. Perhaps the hype has gone too far.
(3)Brooke R.
Husband's surprise for our 4th anniversary dinner, so went in on a high of love and anticipation. Tree-covered quiet street in the West Village, away from the crush of the city; up polished black stone steps into the restaurant, and you're transported into a serene and modern temple of Sushi. The rock star bar is front and center, and brilliantly highlighted; space in the back is elegantly simple and serene. We arrived early for our 9:45 reservation, and were seated quickly and happily. The waitstaff from the bottom up were in black ties and suits; almost looked like the Crazy 88's. It's all about the process and ceremony, and you're best leaving yourself in the expert hands of the chef with the 20-pce Omakase ~ you eat what they give you, in the sequence in which it's intended, and it's sublime. Definitely go with the Sake pairings, they totally enhanced the meal and all were unlike any sake we've ever had. Everything is presented on white rectangular plates, simply top-quality fish laid over perfect rice with selected seasonings that enhanced and complemented the fish: salmon, scallop, geoduck, flounder, pompano, reef fish, barrel fish, mackerel, tuna, uni, eel, roe, egg - it's all there, and all were utterly exquisite. Said it on FB as well: this place is the Formula 1 of sushi... a completely elevated level of superb product, spare and gorgeous presentation, and flawless service. Just wish we'd gotten a list of the sushi and sake pairings to take home and savor again!
(5)Cindy G.
Great retro sushi experience. Loved giro style sushi. We had omakase by the bar. Food was great but seating arrangement was a bit awkward. Large bar stools were side by side, hard to get out once seated. Perhaps that can be changed? I also perfer to have individual sushi chef serving per client,however, I felt as we were served as a group at a time slot. We were also asked to leave when the next group arrived. :/ better sushi experience can be found slew here. (Azabu sushi)??
(3)Gerald G.
The food and the experience were amazing, but at that price, it certainly should be. The reason I won't go back there is that towards the end of the meal, I asked one of the waiters if it might be possible to have a second of a couple of the sushi pieces I particularly liked. They gave me one of each, tiny morsels. When the bill came, without warning they had charged me an extra $40, a la carte prices, on top of the $175 per person pre fixe. It didn't ruin the evening, but it was a sign of hubris and made me decide not to give them any further business.
(3)Laurie H.
Make sure you pay extra and get a seat at the sushi bar if you have the choice! Admittedly a picky sushi eater, this place absolutely blew my mind! We were able to make a reservation for Sushi Nakazawa 30 days prior at the strike of midnight, and we were given the choice for the Dining Room or the Sushi Bar. Unfortunately, since it had just opened and we didn't know what to expect, we decided on the Dining Room. It was still a wonderful experience and the sushi was excellent and fresh, but it would've been nice to be able to converse with Nakazawa and see him personally make the sushi. The experience at Nakazawa can best be described as close to Sushi of Gari, where the sushi chef takes extraordinary care in creating each piece and serves it individually. Make sure you let the chef or the waiter know if there is any fish you don't eat, as they are more than happy to accommodate you. I am told that the "menu" for omakase changes every single day, as what they serve depend on what fish is the freshest and what they are able to source from the markets (Yes, they FLY their fish in from California and Japan). My favorite piece was definitely the geoduck. This is a must try for anyone who claims to know and love sushi!! I would suggest watching Jiro Dreams of Sushi before visiting, as the documentary gives you a little bit of background on how extraordinary a process it is for sushi chefs to reach Nakazawa's level (i.e. Nakazawa wasn't allowed to learn how to make actual sushi until he had perfected the "tamago" egg sushi, which took him 3-4 months and over 200 attempts before Jiro would accept). I don't usually even like tamago, but Nakazawa made it very well. The highlight of our night was definitely when we were on our way our and upon catching the eye of Nakazawa, we were given the biggest, most uninhibited smile I have ever seen in my life.
(5)Tong Yi T.
Due to the high price, this was a special occasion dinner for us. The set menu was delicious, but portion size was very small as expected. Sushi was served in sets of 2-3 pieces per course. After the entire dinner menu was served, I decided to order additional a la carte sushi to fill myself up. Very nice Japanese sake and plum wine selection. Although the food was wonderful, I will not be a repeat customer due to the price. High quality sushi can be found elsewhere.
(4)Jon E.
I was lucky enough to get a reservation at the chef's table (Omakase) in the first month that they opened. Hands down (and there has been stiff competition) the best sushi I have ever had. With chef Nakazawa handing you every piece of sushi with his own hands, conversing with you about the origin and preparation of each piece, it is truly a wonderful atmosphere and experience. Simply exceptional.
(5)Josh Y.
I've had omakase at several renowned sushi bars in both nyc (not including Masa) and tokyo. This is actually my new favorite in nyc. I'm not a big fan of so many seared pieces, but, somehow the overall experience was absolutely amazing. It's been over a month, and i'm still thinking about it.
(5)Andy N.
I had high expectations for this place. I'm fortunate to have eaten at almost all of the top sushi places in NYC and several in Tokyo including Sukiyabashi Jiro. I'm sad to say Sushi Nakazawa was overall, a disappointment. To start, the service is awkward. They don't have a menu of the specific fish you are eating. At Jiro, they give you a list so you know exactly what you're eating and can take it home for future reference. The main chef did not seem to do a proper job of communicating what is going on or what you are eating. He broke out his iPad a few times to show pictures, but was distracted by FB friends requests. It was odd. Honestly, he seemed to care more about telling the sushi bar guests that he was just as popular as Jiro, than communicating about the fish. For me, this is a distraction and takes away from the food experience. The fish was very good. It was definitely fresh. However, the pieces were half to 2/3 the size of the pieces at Jiro and other top sushi bars. After spending that much for dinner, I expected to be very full after. I was not. Many of the pieces were tasty including the fatty tuna, uni and bluefin tuna. There did not seem to be any unique pieces. The ginger was homemade and excellent. Overall, it was an overrated food experience. My guess is that the hype surrounding this place wears off quickly. There are probably 10 other sushi places in NYC only where the fish is just as good or better, the staff is more professional and the value is better. PS: Not that this affects the food experience, but as a side point, my Japanese friend overheard the head sushi chef several times making derogatory statements about "Americans". Given his business is in New York, maybe he should be a little more respectful.
(2)Linda H.
Wow. Best sushi I've ate up to date. It also turned out to an exceptional dining experience thanks to some extra good luck. My awesome and sweet boyfriend had originally made dinner reservations for 9:30pm for one of the nights that we were in NY. Only the dining room was available for reservations as the exclusive sushi bar has very limited seating and able to accommodate only 10 people per night therefore must be booked way in advance (at least 1 month). At the very last minute, the day of in fact, my boyfriend received a text notification that a couple of seats opened up at the sushi bar for 5pm. We were shopping in SOHO. With a couple quick phone calls, my boyfriend was able to swap our 9:30pm reservation for the 5pm reservation to sit at the sushi bar. At the sushi bar, we got to witness the action and interact with Mr. Nakazawa himself! He's quite a friendly and somewhat quirky guy. He prepared a total of 21 pieces of sushi for us. Every piece was skillfully done and tasted amazing. So fresh, so delicate, so flavorful, so ãŠã„ã—ã„ oishii! I was a happy customer from beginning to end. :) The final piece, a grand finale, was the tamago. I was looking forward to it after seeing it in Jiro Dreams of Sushi. It certainly met my expectations, simplistic, yet masterful.
(5)Ramon L.
This is some of the best sushi I've ever had. The sushi is unbelievable! 20 pieces of heaven...giant clam, mantis shrimp, uni with truffle, blue fin...man, it just kept coming. Nakazawa was there when we went and he was all smiles and very friendly. Just a great experience. Gotta sit at the bar. We did the paring as well and had some really amazing sake. AWESOME!!!
(5)Shane H.
So where do I begin it was very difficult to good reservations and very many many rules which is really not needed when you want to come and enjoy your meal you can't even call the place to let them know you're running late how ridiculous is this okay. So let's start with the food I have had much better sushi then what they serve there and the pieces are extremely small, now really we think he really needs to just go back to Japan and work with jiro. I've had so much better sushi didn't want to serve their the pieces are tiny not worth $450 bill for two people. How ridiculous is thattheir sake per glass was $20 that is on believable come on. Most of the sushi tasted the same and I wish they would tell us I was eating puffer fish so I can get something else. Sushi was mediocre quality that you can get anywhere else especially in New York City, And the egg custard which I was looking forward to since I love tamago was very disappointing. The best thing on the menu was the lychie ice cream which I'm not about to pay $450 for. People go somewhere else do not waste your money here it's not going to be here for many years they really need to make their piece is much larger and have you be more people friendly so we can go there and enjoy yourself and if you're about to charge to much money for food make sure you give us more this is absolutely ridiculous next! let me tell you to truth after the $450 bill dinner for two people we went out and had pizza afterwards come on now what does that tell you!
(2)Dittle D.
Delicious food. The chef was a wonderful host- always laughing and having fun. Would love to come back.
(5)Fatima K.
My meal at Sushi Nakazawa was definitely one of the BEST I have ever had! Everything about this place is wonderful. I was worried that my sky high expectations would ruin my meal, but the experience here set a whole new standard! Chef Nakazawa is such a jolly person, he was laughing and cracking jokes throughout our dinner. Yet, as he served us each piece, he explained the type of fish, where it was from, and how it was prepared. I think he laughed every time he looked my way because I was smiling from ear to ear - I couldn't contain my happiness! Each piece of the omakase was unique and took my taste buds to heaven. The yellowtail (oh my gosh so good), scallop (it was supposed to dance but mine was a bit on the lazy side), golden eye snapper, medium fatty tuna, and the tamago (seriously, tamago of my dreams) were wonderful. I would list the others but I forgot the names. The experience here was worth every penny and I am already saving up for my next visit. To all those that are thinking about it, GET THAT RESERVATION NOW.
(5)Diandra D.
There's a book I read year ago called the Miracle of Mindfulness by Zen master Thich Nhat Hanh. It essentially talks about the principles that govern Buddhism: the incredible power of living in the moment, being fully cognizant of one's surroundings and the details that compose each aspect of our lives. It's a practice in awareness. Anyway, there's this section where he discusses eating: we typically chew fast, whether out of hunger or a desire to move on to the next thing in our day or because it's what we're used to. He suggests chewing slowly, taking note of each facet of what we're eating: where it came from, how it was made ... really relishing the sacredness of food as something that nourishes our bodies and is a part of the cycle of life. I bring this up because the practice of mindful eating was never something I have personally experienced. I'm a food lover and oftentimes that translates into me DEVOURING my food, gobbling up all it sweet-salty-light-rich-filling-creamy-tart-acidic perfection. My trip to Sushi Nakazawa was my first practice in mindful eating. But I'll get back to that in a moment. So several weeks ago, I received an email from my husband, subject "THIS PLACE LOOKS GREAT!!" The body of the email was the link to the now famous New York Times Review ... yeah, the one that led the New York Times to declare Sushi Nakazawa as the Best Restaurant in NY for 2013. I was aware of the 30 day + reservation wait, but I decided to try anyway. I was desperate for a great Christmas present for Brian (this, with only a week left until Christmas and still no gift for him). I called and a fabulous female British (Kiwi?) voice answered. After explaining my dilemma, she kindly squeezed us in for the following Friday at 7 pm. He was surprised... completely clueless until we were steps away from the restaurant. It was fantastic. The restaurant is definitely a study in understated and minimalistic elegance. There are only 10 tables in the whole restaurant. The coveted sushi bar was the first thing we saw when we walked in, Daisuke Nakazawa in the center flanked by his other chefs. We were seated quickly at a table. The restaurant's sake sommelier approached the table to inquire about food preferences and allergies, and take our drink orders. We opted for the $40 sake special (dubbed the best drink deal in NY by Adam Platt) to accompany or omakase. The sake pairings were delicious and portions were the perfect size to accompany each dish without overpowering it. We were each brought a small dish of pickled ginger, the only condiment we would be offered that night. One of the servers then brought our first course, two pieces of sushi on a rectangular white dish. Brian and I looked at each other. "How are we going to get full on this?" we telepathically inquired. We both picked up our chopsticks and started with the sushi on the right. Initially, I chewed slowly because I wanted to savor it, in case we wouldn't be getting our next course for a while. But then I instinctively closed my eyes. I tasted the tartness of the rice wine vinegar, the buttery richness of the fish, the slight spice of the miso. It all melted together down my throat and I was amazed. There was no spicy mayo, no soy sauce, no vegetables or tempura batter or fruit to mask the flavor. It was just us and the fish. As the courses progressed, we realized we'd be more than satisfied with our servings. At one point, I inquired about how sushi pieces were paired together. The server explained that like fish was paired: tuna, roe, salmon, mackerel, shrimp, urchin, eel ... I'm fairly certain they ran the gamut with the selections. At one point, I inquired about Chef Nakazawa's signature dish. The server smiled "that's your next course ... the final course". I've never been one for Tamago, but when it takes anyone 10 years to master something, you have to feel a certain giddiness about it. It was smooth, creamy, delicately sweet and a perfect end to the omakase. The sommelier returned to our table. "At this point, would you like to revisit any dishes that you've already tried, or perhaps continue the experience with some new dishes?" I felt a little bit like Alice with that one. How much more was there to try? We decided on two additional pieces each (or $40 additional). The omakase was completed with a sorbet dish, served with pomegranate seeds and raspberries. As we sat waiting for the check, it dawned on me what tremendous confidence Chef Nakazawa must have in his craft to serve 21 pieces of sushi that are so fresh, so superior in quality, that he offers nothing else at his restaurant: no amous bouche, no appetizers, no sides, no condiments. And in truth, his confidence is well deserved and fully earned. His sushi was the freshest and most delicious in its subtle flavors that I have ever had. As we began to walk out, I caught Chef Nakazawa's eyes. He smiled a full smile, one that started in his eyes and expressed deep gratitude at o
(5)Aaron F.
SUMMARY: This was one of the top three meals I have ever had. Freaking awesome. If that was useful, click the button below. But if you're one of those Yelp-aholics who likes a thorough review, go ahead and read my whole review. Let's break the experience down into three stages: getting the reservation, the meal, and the post-meal. --GETTING THE RESERVATION: "Fighting off the behemoths at Wal-Mart on Black Friday" Getting a reservation at Sushi Nakazawa was no easy feat. After finding out about his restaurant about three weeks in advance of our trip to New York, I spent 15 minutes a day for several days clicking through the reservations hoping to snag one. I got on the waitlist, where they will text you if a spot opens up, but each of the first three times I got a text, the spot was gone before I could snag it (literally less than two minutes after I got those texts). On the fourth try, I scrambled to a laptop, got online, and bagged the reservation (literally two days before my trip). I was giddy as a clam. Wait. Clams aren't giddy... Ah who the f*ck cares. I got a reservation for my girlfriend and myself. Who needs clams when you have bluefin tuna?!? Also they send you a confirmation text before you get there, so make sure you confirm it. --THE MEAL: "Waiting for the biggest interview of your life" We got to the restaurant early and wound up walking around the neighborhood for a drink to kill some time. When we arrived, we were greeted politely by Vito, the maitre'd, who took our coats promptly. He scared me a bit by telling me he couldn't find our reservation, but then my heart attack subsided and he seated us. The anticipation definitely made the night feel like a job interview. ... That is, a two hour delicious job interview with wine, fancy sushi, and the best service EVER. The seating area at the sushi bar is 10 seats on an L-shaped bar around the prep area, with #1 on the far left and #10 on the far right. The chart below is not to scale and probably looks like some ridiculous ASCII art, but Yelp doesn't allow graphic design in its reviews (hint hint to the Yelp trolls who are browsing my review in sheer jealousy) 1 I 2 I 3 I sushi sushi NAKAZAWA sushi sushi 4 I chef chef chef chef I-------------------------------------------------Â-------------------- 5 6 7 8 9 10 The girlfriend and I got seats 7 and 8, which are literally the best seats in the whole damned house. Which meant that I could sit right in front of Nakazawa as he handed me each piece. There were 21 pieces in total, each one a revelation in subtlety, grace, and pure flavor: Ivory King Salmon - sudachi and sea salt Alaska Chum Salmon - smoked with hay - Hokkaido Scallop with Yuzu pepper - Maine Geoduck - WA. Barred knifejaw - Japan Golden eye snapper - Chiba Aji (horse mackerel) from Kyushu Baby Seabring 7 day aged mackerel with mustard Tiger Shrimp -Atlantic Blue shrimp from New Caledonia Wild King Yellowtail - Buri Bonito - smoked with hay Bluefin tuna from Boston (all tuna from Boston) Medium fatty tuna Fatty tuna Sea urchin from Santa Barbara Wild Chum Salmon Roe - Alaska (ikura shoyu) Anago (sea eel) from Kyushu Hand tuna roll (tuna) nori from Tokyo Bay Tomago Nakazawa san was funny, polite, and a wizard with his craft throughout the whole meal. At one point, he pulled out a tablet, showed us a photo of a fish, then said a phrase in Japanese. Then he looked to a server and said, "Translate!" Th The sommelier came by early in the meal and we put our trust in him - and we were not disappointed. We paired two half-bottles of wine (a Sancerre - a crisp, light white wine that went splendidly with the first half, and a Blaufrankisch - a splendid German red that was mellow and accompanied the last half like the fluffy pillow that goes with a dream). At the end of the meal, the Chef asked us if we wanted a repeat of any courses, and we hit another round of the golden eye snapper. Then we enjoyed a yuzu sorbet with raspberries, blackberries, and pomegranate seeds before stepping out into the brisk New York night - but not before a photo with our master chef sealed one of the best meals of my life. --THE POST-MEAL: "The Definition of Service" If a restaurant's staff treats you well when you're dining, the place is good. If a restaurant's staff treats you well after your meal is over, you know it's a great place. Sushi Nakazawa did both. After our experience I emailed the staff to express my thanks and to ask what the first few courses were and within a day, I got a thorough response (see the 21 course list above). If you want to come here, hold out for a Sushi Bar seat. Totally worth the experience. Trust me. I'm a professional.
(5)Danny W.
Reservation: Apparently it's quite difficult to get and requires some endurance. We went here on a whim since one of the people in our group has Nakazawa's cell phone number saved. Decor: Very contemporary, very sleek. Ambience conveys more of a chic ambiance than one that a more traditional sushi place would, I think, exude. Food/Drink: We opted to skip the sake pairing and start with beer (Koshihikari and Ozeno), followed by two bottles of sake (Mizbasho and Kubota Manju). The drinks were light and paired nicely with the omakase though the Kubota Manju is sweeter than I would like. The sushi itself was amazing and incorporated techniques and flavors that I have never tried, though I'm far from being a sushi connoisseur. I won't give any spoilers as to each piece I ate, since one of the joys of omakase is not knowing what you'll be served. All I will say is, it's a fantastic experience that you should try at least once......and that the tamago is beyond words. Overall: Great food and great experience. Get a bar seat, bring along some good company, and enjoy.
(5)Nick O.
Definitely hard to get reservations, but totally worth the wait! Sushi was incredible. Service was exceptional.
(5)Brett W.
I've had Nakazawa on my list since it first opened. Had the pleasure of being taken for a client dinner, and luckily did not foot the bill on this one... The dinner was $700+ for 2 people... But we figured if we're doing it, we're going to go all out (Sake, Beer, Truffle Addition + Omakase for 2 + additional hand roll, and beer for Nakazawa and his staff.) Walking in, this was a beautiful space, extremely clean and the service was outstanding. We were promptly seated at the Sushi bar, front and center to watch Nakazawa deliver the goods and prep everything. If you eat at the sushi bar, he prepares every single piece you eat and serves it one by one. If you opt for the dining room, his staff prepares it, and it is served a few pieces at a time. 20 Piece Omakase; the highlights were: Hay smoked salmon Mackerel Uni w/ Truffle Addition (and I don't even like Uni... This was unbelievable) Pike Trigger Fish w/ Ankimono Scallop (Still moving) Otoro Tamago (WTF is this piece of deliciousness. I don't understand, but it was perfect way to end the meal. His famous desert that he mastered under Jiro) Only thing I was slightly disappointed in was the Yellowtail. Usually my favorite piece of fish... I expected it to be the best ever, and it wasn't... Considering how good everything was. I think the experience here definitely adds to the meal, and I have to say the textures of the fish were some of the most unique i've ever experienced. Great experience. If you're willing to spend this money and want one of the best sushi experiences, then go. Reservations are quite hard to come by...
(5)Edward K.
Great Sushi downtown Very fancy 10-course tasting menu, around 7 were sushi. Most of them were amazing, but there were some strange ones. There was a great desert course at the end. The waitress gave a detailed explanation about each course, so you know exactly what you are having Food: 8 out of 10 Service: 10 out of 10 Decor: 10 out of 10 Price: 7 out of 10 Location: 9 out of 10 Total: 44 out of 50, 8.8 out of 10
(4)Philip H.
Jiro's nightmare... I dined here tonight with my wife and another couple. Having just arrived from having a sushi breakfast at Sushi Dai, the famous sushi bar at Tsukiji Market in Tokyo, my palette might have been a little bit biased. I also dined at Sukiyabashi Jiro Honten on November 13, 2013, so I can offer a perspective on both restaurants. I've also been to Shiro's in Seattle, Kabuto in Las Vegas, Oishii & Oya in Boston, and Sushi Zo/Kiriko/Hiko/Sushi Gen in LA. Nakazawa has much room to improve, given the high expectations that come along with having worked under master Jiro. Having dined at Nakazawa and Jiro, you cannot think of Nakazawa as an affordable, convenient substitute for Jiro. Jiro is on a completely different level and is an entirely different experience. Nakazawa: 1. Full drink menu 2. Rice is less vinegary than Jiro and cooler 3. Many waiters 4. Dining room in rear 5. Very dark in dining room One of the most distinguishing features of Jiro's is his rice. It's warm, a little above room temperature, and has a pretty vinegary taste to it. Nakazawa has toned the vinegary in the rice down quite a bit, which was disappointing. I did enjoy the Tamago egg at Nakazawa, probably the best Tamago that I've had in my life. At the end of the day, is Nakazawa a cheaper way to experience Jiro? Absolutely not. Is it close? Absolutely not. If you are looking for authentic sushi, but don't have your expectations set on the best of the best, Nakazawa provides a solid omakase meal in a clean, modern, elegant setting with a wondering drink menu and excellent service. If you are searching for the Holy Grail of sushi and looking for an out of this world experience, you may be disappointed. If Jiro had a nightmare, this could be it...
(3)Ron H.
Amazing. I'm not really a big fan of mollusk sushi but he made them palpable. As for the fish, just delicious. I was a little disappointed when salmon came up first, because I expected it to be your typical, but super fresh salmon that everyone has, but somehow even the standard stuff was just prepared so well with his own simple twists that make it just different enough to be above a very high bar. He definitely sits with giants. I was about 25 minutes late *EEK* I know, but Mr. Nakazawa was very cool about it (yes I apologized, I felt like a shmuck). He's definitely a very friendly guy who loves to joke around. The sommelier seemed very knowledgable about sake. If I asked, he would provide a lot of info, so much so that Mr. Nakazawa jokingly chided that he talked too much. The service in general is excellent. Btw, Mr. Nakazawa does source fish from all over, but Japan itself also sources fish from all over the world (those fishing vessels don't just hang around off the coast of Japan you know), so try not to expect all "JDM" fish. The dining room is open, and can be reserved via phone only. I believe it's cheaper than at the bar, but you also get slightly less.
(5)s. C.
love love love the sushi here.. The uni and the medium fatty tuna was beyond awesome. I love every piece of sushi I got. The staff is super efficient and pretty friendly The yuzu sorbet was fantastic as well. Definitely recommend this place.
(5)Jenny S.
Sushi and the ambiance was good. Alot of effort went into each piece of sushi. Most pieces were seared, smoked, or prepared with salt/yuzu/mustard. It was less about how fresh the fish was or how it tasted naturally. I personally like traditional and simple sushi more...but I still enjoyed the food alot. I was disappointed by many other things....but keep in mind that we had a party of 4 so we couldn't get the sushi bar experience which would probably be much better. Service was mediocre at best. We couldn't understand the server's heavily accented English. She forgot to add shaved truffle on to the uni for us. She also did not make it clear that the last course (choose any 2 pieces of sushi) was included as part of the omakase. As a result, we skipped out on the last course by accident. We found out about these things afterwards. Most of all, Chef Nakazawa was not present that night even though he is usually there on weekdays. I'm a big fan of Jiro Dreams of Sushi and I mainly went for Nakazawa. I wasn't blown away by the food so I wouldn't recommend going for just the sushi. It's about the chef himself. In terms of price, I think it was pretty reasonable for a high end sushi place.
(3)Jiho S.
Excellent experience at the bar. $150 a head yes which works out to $7.50 a piece. Amazingly still hungry afterwards I refrained from ordering a la carte as we were given the option. I think I had enough of super high priced sushi. So as everyone agrees. I did the sake pairing for $40 which was great. They said its about 8oz but it felt like more. Enough that I felt quite tipsy and I lost my focus on the omakase! I'll opt for a single glass next time. The whole bar starts service at the same time. Dont be late to your reservation!
(5)Drew S.
Let's be honest, I'm reviewing this mainly to brag to the public that I went here, not because I have anything particularly meaningful to add. Went a week ago. Everyone was super friendly. I know nothing of substance about sushi, so I'll leave that up to the others. It'd certainly be nice to learn more about sushi in the next year or so and then return there again, perhaps I'd really appreciate it more. Even though we didn't order the sake pairing, they included it complimentary on a couple occasions. A much-appreciated touch. The Yuzu Sorbet at the end was mind-blowingly good. I have a massive sweet tooth, and this was easily one of the best desserts that I've had in my life.
(5)Yvonne L.
Taken here for my birthday and had a great experience! We were supposed to be seated in the restaurant area, but there was one table in the bar area by the window that was open. We asked the hostess if it was available and she politely accommodated us. Definitely a great experience and would recommend sitting at the sushi bar instead if you can get a seat! Omakase flowed nicely and we were given detailed explanations about each piece. Definitely a pricey meal, but very high quality and a great treat for a special occasion if you love sushi!
(5)Alicia W.
fabulous and delicious sushi, I have had in my whole life! I will definitely go back more and more times! I like this sushi bar!!
(5)Kristin B.
i had high hopes dining at Sushi Nakazawa especially since i had eaten at some high-end tokyo sushi bars during my last vacation there, but i left disappointed. i must preface that my meal took place in the dining room and not at the sushi bar. i tried to snag bar seats, but alas the reservation gods just werent on my side haha...i had a very late dining time at 9:45pm but luckily they texted me around 8:30pm saying that my table was ready so i did appreciate that head's up. the restaurant itself is very sleek, clean and modern and i loved it. i also have to say that the sushi was good quality, nothing was bad or disgusting haha...but then again nothing was mind blowing good either. although i did notice that the cuts of fish did seem smaller than other places that i've been to haha...maybe i'm spoiled having eaten at Tokyo or coming from LA where we have pretty good sushi options too...but what failed me during dinner was the overall service. i had to ask for hot tea three times before it was finally served to me and just the tiny details weren't there. i know i'm being nit picky but since i'm left handed, i thought the sushi should have been served on my plate at the opposite angle of Justin B who is right handed. this attention to detail is prevalent at other sushi establishments that i've dined at :-/ i dont know, i just left my meal underwhelmed, but i would come back and try the sushi bar experience if i could get reservations since i'm still hopeful that it would be better haha
(3)Lauren W.
I was able to dine here when a friend made a reservation and then had to go out of town unexpectedly. I love food experiences, but didn't know anything about this restaurant before coming here, except that its hard to get into. What a lovely surprise! The decor is simultaneously elegant and grounding and as soon as you walk in you are treated so very very well. Your water glass is never even half empty, your table is immaculate throughout the 9 courses, and the sushi pairing is GENEROUSLY POURED. The only thing presented to me that I didn't care for was the Uni. I will give anything THREE tries. I had tried Uni twice before, and hated it both times. But, third time's the charm so when our host asked if there was any type of fish we did not like, I kept my mouth shut. I guess if I didn't like the Uni here, I'll never like Uni!! No marks off the 5 star rating for my personal preference. Big points that we were asked if there was anything we didn't like, didn't want, or had allergies/sensitivities to. The sushi rice was so very well seasoned, and each piece of fish was both oh-so-fresh and melt-in-your-mouth delicious. (As in, the fish was so tender it dissolved in your mouth). I particularly remember the ivory salmon and the mackerel being above and beyond any I have ever had. I loved the sea salt and other subtle sauces that brought out the best in each piece of fish. Will definitely come here again, it is well worth the price point.
(5)ev k.
One word: AMAZING! Definitely must have the 21 piece omakase at the sushi bar where Chef Nakazawa prepares every perfect piece with careful craftmanship and an infectious smile. Each piece of sushi has a very distinct, unique flavor profile, no two are the same, but not only that, the sequence in which the pieces are served is perfectly orchestrated. And the Tamago might just be one of life's mysteries to me because the texture, taste, and consistency is perfection!
(5)Yichen C.
I was expecting a 5-star dining experience given how difficult it was to book a seat at this place, but all I got was a 4-star, max. I booked a month in advance, but the sushi bar seats were all gone so I had to settle for a dining room table. It's fine - as long as the food is the same, I don't care where I sit. I also didn't like the fact that a 40 USD pp charge was placed to hold the seats and a 80 USD pp additional charge will be forced for no-shows. Com'on, is this place really that popular? Strong points of this restaurant have been brought up by other reviewers as well. (1) It prepares sushi exactly the way sushi is prepared in fancy sushi-ya in Japan: instead of the classic combination of soy sauce and wasabi (or in the case of most sushi restaurants in this country, fake wasabi), the chef would use sea salt, vinegar, other condiments, etc. to bring out the umami (旨味) of the fish of the highest quality. This allows for the natural scent and taste of fish to fully develop instead of being obscured by the strong flavor of soy sauce. I appreciate the philosophy. (2) The fish used in this restaurant was definitely of the best quality. Two thumbs up. Best tuna, best flounder, best squid, best shrimp...the list goes on. In fact, the preparation method of Sushi Nakazawa only makes sense when the best fish are used. Special highlights: saba, octopus, otoro, aoi (=blue) shrimp. (3) The service was most efficient ever. Having spent time in quite a couple of Asian countries, I'm hardly ever impressed with the quality of service in ANY restaurant in this country. Why? Because usually the servers here are either much less efficient, much less careful, or much less sincere. Some snobbish restaurants in NYC even have servers who are condescending and judgmental (yes, I am talking about Jean Georges). It's a terrible thing to endure a meal at the mercy of capricious servers, and it's an even more terrible thing that you have to tip them for their service - at least 15%. Anyhow, Sushi Nakazawa is a place where I'd give a high rating for service. The servers (especially a Japanese lady in her thirties by the look) live up to my standard because they are focused, efficient, and humble. Kudos. Weaknesses: (1) Ah, anago has so many teeny-tiny bones...I'm a world pro at picking out fish bones with my tongue, and it still took me 2 minutes to clear all the bones from my anago. If you aren't very good at this, the anago piece might be your undoing. Take extra caution if you don't want to end up at the emergency room. (2) Okay I have a major complaint about the CO2 concentration in the restaurant. The restaurant really should work on its ventilation! As I went on a cold day, all the windows and doors were shut, and the restaurant was incredibly crowded. I was suffering from a headache, dizziness and nausea because of the high concentration of carbon dioxide. Take caution - you might end up at the emergency room for a different reason than a stuck fish bone, after all. (3) I didn't like the smoked dishes. I just don't think smoking a top-quality piece of fish in pretty much the same way you prepare smoked salmon is a good idea. Just give me the original Japanese method, please :) (4) Dessert was so-so. I wasn't very impressed with it so I wouldn't recommend getting the dessert at this place.
(4)Cat C.
Recently opened Sushi restaurant and after reading all the reviews, a must try as I am an Omakase sushi fan... The fish was very fresh, tender and for the most part good flavor, but for the price tag, hype and hassle, I won't be rushing back... Most places that offer Omakase provide a sashimi platter and/or sides, this place was literally one piece of sushi at a time. Food The pieces of sushi were quite small relative to what you get at other sushi restaurants. One can stuff the whole piece in their mouth, chew and swallow. The chef serves you 20 pieces, which sounds like a lot and think one would get full on it, but because the pieces are so small, wasn't that filling as one would think. Service The owner came by a few times to ask how things were going, but that's about it. I was drinking hot water and the person only came back one to refill it until I kept asking. The head chef was nice, but only spoke to you when you asked a question. The rest of the chefs at the sushi bar had their heads down, worked and not a peep out of them. There were a few instances where the management was bickering amongst themselves between the sushi bar area and the dining area. If there is a disagreement, they should go to a place where no one can see them. Overall... Don't get me wrong, the sushi here was fresh, good quality, but not worth the price tag they put on it. If I could choose 3.5 stars, I would... Reservations are made 30 days in advance online. A new date thirty days away opens at midnight each night. Reservations for the sushi bar are for "two people" only... no more, no less... no singles, or three or more. Although I did see a single diner at the sushi bar when I was there. Omakase at the sushi bar costs $150. Omakase at the table costs $120. "A $50 NON-REFUNDABLE FEE WILL BE CHARGED WITHIN 24 HOURS OF MAKING YOUR RESERVATION. THE FEE WILL BE DEDUCTED FROM YOUR CHECK ONCE YOUR RESERVATION IS COMPLETED. AN ADDITIONAL $100 PER PERSON IS CHARGED FOR NO SHOWS" - email from Nakazawa. That is $50 per seat.
(3)Christine L.
Simple. Understated. Fish is the star and Nakazawa does it perfectly. We sat in the dining room for a 5:30 reservation. Extensive sake menu that someone can decipher if you're not familiar. No soy sauce and no rolls. If that's your idea of sushi, this place is not for you. Just fresh pieces of fish, some from Japan, others from the US. You'll get some ginger to clear your palate. And then a refreshing yuzu sorbet and berries with some strong matcha to end the meal. If you want more than the satisfying 20 pieces, you can order more. Worth the $150!
(4)An S.
Best sushi I've had in NYC. This place really takes sushi seriously and I love it!
(5)Ginny B.
Just delicious. I almost gave it four stars, since it is pricy and the meal lasts barely an hour and a half. But, the quality of the fish is outstanding, the best I have had anyplace! Sit at the sushi bar if you can. Chef Nakazawa is charming and he places each piece of sushi for you to eat. I get hungry just thinking about my meal. If you love sushi, go.
(5)Eddie T.
Omakase Review Food:3.5 Service:4.5 Value:4..0 Overall:3.75 New high class Omakase joint in the city... Featuring Nakazawa-San from Jiro Dreams of Sushi fame, as Jiro's apprentice. 12 seat sushi bar Dining room Reservations are made 30 days in advance online. A new date thirty days away opens at midnight each night. Reservations for the sushi bar are for "two people" only... no more, no less... no singles, or three or more. Although I did see a single diner at the sushi bar when I was there. Omakase at the sushi bar costs $150. Omakase at the table costs $120. "A $50 NON-REFUNDABLE FEE WILL BE CHARGED WITHIN 24 HOURS OF MAKING YOUR RESERVATION. THE FEE WILL BE DEDUCTED FROM YOUR CHECK ONCE YOUR RESERVATION IS COMPLETED. AN ADDITIONAL $100 PER PERSON IS CHARGED FOR NO SHOWS" - email from Nakazawa. That is $50 per seat. We scored four seats (reserving two sets of two seats) on a Friday night. We got there on time, and had to wait for the diners from the 5:00 seating to vacate the premises. *The sushi bar seats are comfy, but very close together. It's difficult to get in and out of your seat, and you'll need a push from the maitre d' every time you get back in. Service is excellent. From maitre d' to all of the waiters and sushi chefs. Nakazawa-san is very entertaining. He'll converse and joke with you the whole time you are at the sushi bar. We paid $1080 total for four Omakase's at the sushi bar, a $200 bottle of sake, a bottle of sparkling water, three beers, tax, and tip. Eighteen nigiri, Tamago, and sorbet for dessert. Of the eighteen pieces, I'll say six were very good to excellent. Nine were average to good. I did not like three of the pieces, two were overcooked, and one had a strange sourness to it. All of the pieces were very very fresh. There was not even a hint of fish on my fingers after the meal. Here are some cons from dining at Nakazawa: - The shrimp was overcooked. - The mantis shrimp was overcooked. - There was a fly buzzing around the sushi bar. - There were filth flies buzzing around the sushi bar. All in all, I'd give Nakazawa 3.5-4.0 stars. For the price tag, every piece should be good or better IMHO. I'm an Omakase snob, having dined at 20+ of the "4.0-4.5 star" Omakase joints in the city. Don't rate a place five stars just because you paid a lot for it. IMO, better are Ichimura @ $160, and Tanoshi @ $60. I might come back, but no rush. --------------------- Omakase tips - Rice should be body temperature - so do not complain about rice being too hot - Fish should be room temperature - so do not complain if the chef used the torch to get the fish to room temperature. Also this is why some places put their fish in a wood or metal box sans refrigeration - Eat with your hands or chopsticks. Either method is fine. But try to eat it in one bite, never putting any back on your plate. I try to flip the nigiri so the fish side hits my tongue and taste buds first. It makes a difference. - The nigiri should fall apart once it hits your mouth, that why the rice is sometimes loose. *Reason to eat nigiri with your hands. - Eat each piece as soon as it is served. Fresh from the chef's hand to your mouth! That's why most Omakase places serve one piece at a time. - Soy sauce should be applied to the fish. At most Omakase's now, the chefs brush it on. If you are given soy sauce, do not dunk your rice into it. - Do not rub wooden chopsticks together. - Omakase's usually offer around ten nigiri and a hand roll, and can range in price from $45 to $100+. Of course some places serve more and charge more. ($500 for Masa) - If you're complaining that Omakase costs too much or doesn't fill you up, maybe it's not for you. Go to Key Food and pick up two trays of their sushi for $15. And don't forget the soy sauce packets.
(4)Jackie L.
Sushi Nakazawa is top tier. Not only the best sushi I have had in my life, but really a whole different category from all other fish. I don't think any other sushi will ever taste the same. The service was also impeccable. The servers were attentive without being overbearing, and explained each dish to us as they were served. We sat in the dining room, which I thoroughly enjoyed. It has a calming ambiance. The fish appears simple but actually involves complex flavors that can be a pleasant surprise. Overall, a wonderful experience, and I look forward to coming back in the future. I loved the Coho salmon, the sea scallop, sea bass, butterfish, and the eel was to die for. The bluefin tuna tasted like they just caught it this morning. Amazing.
(5)Greg L.
Great experience. Great food. Chef Nakazawa is really down to earth and pleasant. A must NYC experience
(5)Angelito C.
Unforgettable Japanese experience in NYC! After watching "Jiro Dream of Sushi," I was excited to visit Chef Nakazawa in order to get a taste of the sushi skills he acquired as an apprentice from Jiro Ono ( who many consider the best sushi chef in the world). Chef Nakazawa did not disappoint. First, reservations are TOUGH to get. I would recommend checking Open Table at midnight to book a month ahead because reservations are usually booked for the full month. Second, get the BAR SEATING. The experience of chef Nakazawa preparing and serving your sushi in front of you is an experience you won't forget. My date sat right across from him! You really will get to appreciate the art of Sushi much more after seeing him prepare your 20 course meal. You will also appreciate his professional yet amusing down to earth personality, he will really make you feel comfortable in a generally upscale atmosphere.Third, it is ok to take pictures, but don't forget to just enjoy watching chef Nakazawa and the other sushi chefs. All of them come nothing short of perfect when it comes to sushi making and working collectively as a team. They all bring in the authentic Japanese restaurant experience , such as the greetings/farewells to guests. Aside from the chef experience, the sushi is worth every dollar that you spend. It comes from different parts of the world and the quality of every piece surpassed every sushi that I have ever tasted. My favorite dish is the tuna, which consists of 3 different pieces from lean to fatty. The rice, seasonings, and seaweed compliments the fish perfectly. This has been the best sushi experience I have ever had and I recommend everyone to try this restaurant out while it is still fairly new in NYC before it becomes harder than it already is to get reservations. Perfect for a date, perfect for sushi enthusiasts, perfect for sushi first timers, perfect for any occasion. YOU WILL NOT FORGET THE EXPERIENCE.
(5)Kristina K.
Excellent sushi, great service, WORST hostess ever- we had reservations and I genuinely considered walking out before we were even seated. Truly so rude and unwelcoming we almost thought it was a joke. I never write reviews and I wanted to give 5 stars but at a relatively pricey restaurant with a very difficult reservation process- the last thing you should worry about is a hostess! It's almost inconceivable that such a brief and limited interaction could be so overwhelmingly negative. BUT IT WAS.
(4)Amanda W.
This review is for a dining room seating: I would give 5-stars for the sake tasting - I actually said at one point during the tastings "I think I've never had sake before" The service left a lot to be desired. I understand that sushi bar dining is quick and dirty, but we figured in the dining room we might get high-end restaurant dining room service. But everything was rushed. We had a pre-dinner drink that we had just received when the first course came, not giving us time to finish it. Then the sake tastings were just stacked up as they kept stacking up the courses. It would have been nice if they had allowed us to at least finish the drinks that go with the course before piling on the next. It was probably our shortest dinner of this kind, clocking in at just about 1.5 hours (and we ordered an extra course). We would have liked to linger over the food and drink a bit more. Waitstaff seemed less than enthusiastic about the food they were serving. The sushi was, of course, delicious, but nothing mind-blowing. There were a lot of different types of mackerel and firmer types of fish. The eel was a standout and a few others... but overall not as orgasmic as some other high end sushi meals I've had over the years. Maybe it would have been a better experience at the sushi bar...
(3)Brian K.
NO SOY SAUCE Waiters provide great service. Not the reason people eat there. Food is good. Not worth 250 a person. Omakase is so over hyped. Order what you want! Can't understand the chef. Although he seems like a nice guy but so is everybody. Not worth 250 a person. That's crazy money to eat. If you have a reservation, take the 50 dollar non refundable deposit as a loss. Went to chipotle after and ate a burrito.
(2)Joodie T.
Found an open table reservation for two on a Sunday at 5 pm a month ahead of time and pounced! Super lucky and the last reservation open for a whiles. We arrived late but the staff was still kind enough to set us. Sake selection was amazinnng and I would recommend the sake pairing unless you are polarized to one sake in particular. No entree menu, it's omakase or the highway but c'mon, who is going to say no to 20 pieces of sushi? And oh my, that sushi. Some of the best quality fish and seafood I've had the pleasure of tasting. Thank god the chopsticks slowed me down a little or else I'd eat the plate. Some pieces that really took the cake were the scallop which was the best quality scallop I have ever laid eyes on. Im pretty sure I gripped the seat a little while eating it because that place was too classy for me to stand up and clap. Exciting fish selection such as barrel fish, flying fish!, ginjo, salmon from two parts of the US, uni from Japan with truffle salt which is by the way the only way I will be taking my uni from now on, slightly toasted clam, bonito!, a really gigantic shrimp from Guatemala that puts anything forest gump caught to shame, tuna from North Carolina.... Oh me oh my. And after you've been pummeled with those flavor bombs, yuzu sorbet to cleanse your palette. Wiping the tear from your eye because it's over is optional. No wonder reservations are insanely hard to come by.
(5)Karen N.
We finally got the chance to answer the question, "What can be so different and so special about eating sushi?!" Well, imagine you spent your whole life only eating raw steak (tartare) -- somewhat cold and tasteless, but for the few mix-ins, right? And then suddenly you discover you can eat steak cooked in butter. Well, last night we discovered that, what we used to think was great sushi was really just cold, firm, and tasteless (unless rolled up and/or masked with accompaniments). Was Sushi Nakazawa really so special, or just by comparison? Probably the latter. Certainly, the food was very delicious and there were some definite stand-outs, but it was by no means anything more than that. I've had plenty of better meals. We enjoyed the tasting menu and being able to sample one piece of each kind of fish and preparation. Most pieces were served room temperature or warm and had a glaze meant to enhance the flavor of the fish. Note: unlike many other sushi restaurants, there was no sashimi and no rolls. Also, unlike other sushi restaurants, no fish was served just unadulterated on a bed of rice. I wish S.N. had given us a menu so we could follow along and keep track of what we were eating; that would have been fun (and would have helped us later, when they told us we could ask for pieces a la carte). We did the sake pairing which was just as much fun as sampling the sushi and accounted for 50% of the experience. I did the $40 and my husband did the $70 one. He supposedly got the better quality sakes (though we both agreed his did not taste so much superior) and he also got 7 pourings to my 5. We honestly would not have wanted any more than that, as we both got pretty drunk. The dining room was a bit noisy and it was hard to hear the sommelier's explanations. The service was "fine," but nothing special. I wish someone had come around early on to explain to us what to expect. Instead, after about a 10-minute wait, the food just started showing up. I was sorry we hadn't snagged a seat at the sushi bar, as it looked more interactive and fun. I wish more sushi restaurants put some effort into making their fish actually somewhat flavorful (and I don't mean by just disguising the fish in rolls); then restaurant experiences like this wouldn't have to be, by default, an occasional special, unique (and expensive) treat.
(4)Jonathan W.
That was ridiculous. I love traditional omakase dining and this was the best I've had. Was lucky enough to get seats at the bar in front of Nakazawa. He's lively and easy to laugh (especially if you're gawking at the food like a weirdo). When asked where he smoked the fish, he replied "at home. I used to smoke it on the roof... but the fire department didn't like it." Adorable. We were served about 20 pieces, each of which was amazing. The care taken in each of the pieces was impressive. Little touches like Japanese mustard, ginger, and salt and pepper make the bites unique while highlighting the fish and rice. I may have had individual pieces of sushi at other restaurants that were better, but nothing matched the array of consistently outstanding sushi that we were served. I also enjoyed the pacing. The meal lasted about 1:40 and we never felt rushed or bored. The sake pairing is also a great deal (6 sakes for $40). Service has a western feel - efficient but not overbearing. Overall, it managed to exceed my expectations. It might be expensive, but at the bar you're getting dinner and a show.
(5)Asuka N.
After hearing the hype about Nakazawa (and hearing about how hard he toiled to get his tamago right), my fiancee and I decided we had to come here. Getting a seat at the sushi bar is darn near impossible to do, so we ended up here on a double date in the recently-opened dining room in the back. It's not huge, but it's large enough to accommodate a decent number of parties of 2 and 4, so you should be able to get a seat here. The service is pretty top-notch, with your water glass being avidly refilled, and your plates being replaced pretty quickly after you've finished your pieces. While the description of each piece by the waiter is pretty spot-on (as well as the pronunciation), it's a bit odd of them to say everything is sourced locally or is imported from Japan...and then serve us uni from Santa Barbara and fish that comes off the waters of Alaska. Perhaps more of a brain fart on their part, but a bit of a misstep in describing the fish. I do like the drinks menu; aside from a solid wine selection, there is a decent assortment of crafts from the U.S., as well as some specialty Japanese beers that aren't your typical (e.g. Kirin, Sapporo). I ended up going with an Japanese-brewed IPA that had a very nice, warm finish to it without being too hoppy. As for the sushi - for the most part, it was delicious, although from a technique standpoint, a couple pieces fell apart on me in my hands - maybe the price you pay for not having it made right in front of you. That said, the fish quality overall was delicious. I'd highlight the various salmons we had here, which were all fatty and flavorful, in particular the white salmon piece we had as an extra at the end. One cannot forget the tamago either, which is definitely Nakazawa's specialty and is by far the best piece of tamago I've had at any sushi restaurant so far. The anago served alongside the tamago was very delicious as well, and the tuna pieces (both bluefin and the toro) were phenomenal as well. That said, a couple pieces stuck out as being unremarkable, particularly for an omakase course - where every piece counts. The bigeye was a bit too chewy for my liking, with a coarse flavor as well. In all, I'd definitely come back again for a meal. That said, I feel like Nakazawa is at the forefront of a new wave of upscale sushi restaurants in NYC that will do a very good job with omakase sushi meals, but are a shade under the best joints in town (for me, my favorites would be Azabu, 15 East, and Ichimura). For the value, I probably would take the dining room seating as well - hard to argue with saving 20% on the price of omakase for not having a front-row seat...although who knows? Maybe it really is just that much better if you get a front-row seat.
(4)Zi C.
Can I just die now? There's nothing in this world left that could make my mouth this happy again. Okay maybe I'm exaggerating, but the experience was no less than insanely amazing. From the attentive and polite staff, to of course our star, chef Nakazawa.. Everything was perfect. The guy's also incredibly jolly and has an infectious laugh. You can really see that he loves what he does. Go.
(5)Jinny B.
Chef Nakazawa is serious about his sushi! The place is small, but the tables are spread out so it feels very spacious. It's the "experience" above all that keeps this place buzzing. My friends and I decided to go without the sushi/saki pairings and opted for the standard tasting. We chose a bottle of saki instead and I think it worked out to be less expensive as well. It sounds like a lot of food, (about 8 courses), but I definitely could've ate at least 6 more pieces! I loved about half of the sushi; especially the sushi from Japan and the tuna selection. The salmon was also amazing and probably my favorite! I wasn't too crazy about the mackerel and recommend asking for something else if you're not a big mackerel fan. If there's anything you don't like, the chef will select a different type of fish to replace what's on his menu but you need to address that before the dining experience begins. Dinner took us about 2 hours, but can go longer if you choose further additions to the already fixed menu. Overall, this is any sushi lovers dream...!
(4)Stephanie C.
I love the atmosphere at the chef's table. Chef Nakazawa joked around with us, politely answered our questions and he was always smiling. Some people thought there was too little rice in the sushi compared to Sushi Yasuda but I thought there was just the right amount. Except for the shrimp, that one needs a little more rice. My least favorite piece was the cutlass fish. I don't think mine was cut perfectly because I did get a little of the white part (stretchy muscle thing?) from the fish. Also I thought the octopus was too chewy. Though I really loved the scallop, my friend thought it was a tad spicy, maybe they need to kick this down a notch. The uni is from Santa Barbara and is sweet just like I remembered. Sadly I did not like the tomago, mine was a little dark on top cause they broke mine so he had to make me a new one, which he probably wasn't going to serve. Overall I really enjoyed this place and apparently so does David Chang and Aziz Ansari who was there last night. In terms of sake, I didn't like the Kaori, it was too light for my taste but I really enjoyed this other one that apparently has lily undertones. There's only one bathroom, not sure why because the place isn't that small. Two of the apprentices are not Japanese which I thought was interesting. How does he train them when they don't really speak Japanese or English? I just noticed this because they spoke Fuzhounese when they were cleaning up.
(4)Sani B.
Unbelievably disappointing. This is yet another unnecessarily over-hyped place in Manhattan. The omakase is fine but not exceptional by any stretch of the imagination. Sasabune on the UES is much, much better. A truly "meh" experience.
(2)E W.
Overall: pure & elegant sushi dining experience. Felt more like an art exhibit than a meal. Food/Drink: We had the omakase, which was numerous (10?) individual dishes served several pieces at a time. Each dish was plain, pure white ceramic with the sushi (never more than 3 pieces) arranged and presented in detail, down to the location the fish was harvested from. Textures and flavors were clean and neat - no frills. Very impressed with the attention to detail and dedication to purity. Service: A little stiff, but elegant and attentive while not overly so. Atmosphere: Crisp and quiet. Lots of blacks and whites in the decor, with clean straight lines and tastefully no-frills. Again, the focus is on purity and the sushi. Outside our table conversation you could hear a pin drop for much of the meal.
(4)Justina L.
We had the sushi and the sake pairing. I recommend the sake pairing if you really want an adventure. I've been to several fine dining restaurants and those with a Michelin star. I would have to say that Sushi Nakazawa puts all those restaurants to SHAME. That says a lot! Here's why: Service - We got the FIRST time slot for the restaurant and was greeted automatically with asking to hang our bags and coats. I had such difficulty taking mine off since my layers were on top of my bag and got stuck. I felt so embarrassed but they showed no judgement and instead offered to help me. They showed so much patience. Following that, they assist you on EVERYTHING, and I won't go into details about that so it'll allow new people to be surprised about it. What was amazing about the staff was the amount of knowledge they had about Japan, the fish Nakazawa was prepping, the location of where each fish was coming from...and etc. I was able to get all my food questions answered by them. Truly amazing. As they waited for their moment to serve us, I could tell they were amazed with Nakazawa's work. Each of them were always watching us and watching Nakazawa do his work. True professional serving job. Nakazawa - Let me tell you something...this guy is absolutely amazing! I LOVED how he tried to talk to us even with his limited english. I looooved how he laughed and smiled all the time. I was trying to take a selfie with me and him in the background because I was shy to ask him for a picture. He saw that, and then asked if i wanted a picture. He was soo welcoming and nice about it! I would often forget to take pictures of my sushi, and he would laugh and suggest to take the picture of the food from the person's next to me. hahaha. I loved that he wasn't shy about our want for taking pictures of the food. I wanted to remember how it looked like as well as the names and location of the food. He told us the sushi and where it was. He was so enjoyable to be around. He also complimented his right hand men! He told us to thank that guy for massaging the octopus. I thought it was sooooooo awesome he did that. It was like a celebrity singer asking us to applaud for their band. Nakazawa has the personality and skills as a top chef. He also recommended us some other sushi places in the bay area of california. That was pretty cool. hehe Food - The seafood melts in your mouth. I had no idea seafood could even do that. It was like eating really good Kobe beef but seafood style. He had sardines in his menu, and i was just amazed that it can even be made into such great sushi. The sake pairing was worth it to me. I don't even know if I could look at seafood and sushi the same anymore now that I know how great it can really be. Seating - I booked this exactly 30 days in advance at 9:00 PM PST. I suggest practicing booking your reservation. I would go on the website 2 days in advance just to see how the booking system was like. I'm glad I did that because it made snatching a seat on the day I wanted easy! We got to seat on the left side and got to see how the sushi chefs worked. It was so amazing. Overall, if you enjoy sushi or seafood or even cooking art or want to be amazed, you should definitely come here. I enjoyed every little bit, and it is rare that I give any restaurant a 5 star, but man, Sushi Nakazawa deserved it all because they Aced everything that I felt was important or needed to be 5 stars! They exceeded my expectations! Oh! AND!! they even are willing to give you a list of the sushi and sake they presented that day. That made me happy!!!!
(5)Rob C.
**Skip to the bottom for a notable mistake by a chef** My wife and I love sushi. I've been to Japan and had great sushi there and have been looking for a place to really show my wife the range of flavor you can get from masterfully prepared fish. Sushi Nakazawa hit the nail on the head. In my experience, places like Blue Ribbon and their Omakase are very, very good, but Nakazawa edges them out a bit. If you're expecting an austere atmosphere like Jiro's restaurant (Nakazawa's former mentor), this is not the place. This is definitely a trendy sushi bar designed for well-to-do NYC guests: marble sushi bar, white/black design, large staff. That said, the focus is really the food, not the location, and the food is excellent. The best sushi I've had in a decade. The staff, especially the head chef and the captain, were top-tier professionals. My wife and I sat at the sushi bar and had the Omakase + regular sake pairing. I could write about the fantastic 20 pieces of sushi for an hour, but if you really want an interesting and delicious experience, just know that this is the place. Many of the pieces are flown directly from Japan. For my money, I think the one mackerel piece was probably the best; it had the melts-in-your-mouth quality that is hard to find outside Japan. With the two Omakase courses ($150/ea), two sake pairings ($40/ea), tax, and 20% tip, the total was around $520 for two people, so this is damn expensive. Attire: It was our anniversary so my wife and I wore a dress and a suit, respectively, and we were by far the most formally dressed. Nice jeans and a collared or button up shirt would be fine for a guy. No shorts or t-shirts, though I doubt the staff would ever turn you away. **The mistake: While the chefs were excellent and very pleasant, the second-from-the-left chef when we went (9/21 5pm) dropped his towel in the trash bin, then picked it up and continued to use it to wipe his board and whatnot. BUT, the trash bin is where all of the shells and discarded shrimp were going, so I wasn't particularly bothered by this. It's probably quite clean. Still, he didn't think anyone saw, but I did.
(5)Dustin A.
We're not worthy! We're not worthy!
(5)M S.
On point. Sat at the sushi bar and it was a delight. Great atmosphere and better sushi. Very good deal with the sake tasting. Staff was incredible. Very knowledgable and attentive without being intrusive.
(5)Scott L.
Overall, the best sushi I've had in NY. I admit I haven't been to all of the top places, but definitely liked this much better than Sasabune. Best items: Spanish mackerel (normally don't like mackerel because of the fishiness, but this was nice and buttery) Scallops - ordered 2 more because it was so good Uni - extremely fresh and tasty We had the $40 sake pairing, which turned out to be really pleasant. For this price, you get 5 sakes, which were apportioned appropriately.
(5)Nhu T.
I think this place has potential to be better, especially with the 150 dollar price tag. There were some amazing pieces here, which I am going to highlight and some pieces that were questionable. Wine list was great and my white wine went well with the omakase. Rice was PERFECT. The ratio of sushi to fish was perfect. The vinegar flavor was subtle, not overpowering. Rice was compact perfectly aka you can pick it up without it breaking, yet it easily separates in your mouth. Out of the 20 pieces we had from the omakase (we also ordered extra of every other fish they had too) Top three 1.Scallop: best i ever had. The yuzu paired so well with the freshness of the scallop. The texture was amazing as well 2.Triggerfish with liver on top: i never had this fish before and wow this was great. Texture was buttery and the liver add more depth. It was flavorful and gave me my 2nd wow moment 3. Egg Custard (tamago): simply amazing. Smooth, moist and sweet. These top three were the best pieces I ever had of its kind. Honorable Mentions: butterfish, ebi,chutoro w/ japanese mustard and yellowtail (buri) Worst three: 1. Lean Tuna (akami): too many fibers on it. This was a pretty bad cut of akami... The fibrous texture from the cut ruined the taste for me (see my picture) since I was distracted by how chewy it was rather than focusing on the taste 2. Otoro: same problem as the akami. We had a really bad cut. More fiber than fatty. This was probably the worst cut I had for otoro. Otoro usually has an abundance of fish oil when you bite into it, but this one lacked the oil. Instead of the standard fat to fish meat ratio, this otoro had too much fiber, so the ratio was more like fat:fish meat: fiber (being in its own category) 3. Salmon Duo: pretty meh about this. Smoked salmon hinders the taste of fresh salmon. Different technique, but one i did not enjoy, especially since we had two salmon pieces in a role. Salmon isn't that great, so for two pieces of it to be in an omakase, it is disappointing since i rather get different and more rarer kinds of fish. The smoked salmon tasted like any other smoked salmon (like the ones you get in your salad), so it definitely wasn't something mind blowing. Other notes: They had two types of uni that day: murasaki and maine. Disappointed that maine was the one included in the omakase for the price (it was definitely fresh and had subtle sweetness, but maine is the cheapest grade of uni, unlike the murasaki or Santa Barbara) My partner thought the cuts were tiny, but i thought it was perfect and was very full at the end. He wasn't so he ordered more. Our bill was $528 with tip and tax for two people. Every other fish not mentioned were pretty standard affairs. Service: People in suits are there for your every need. It was a little awkward at first (I felt like they were watching my every move), but once the other patrons came in, it was better and they sort of just disappear from your mind till you need them. Nakazawa-san explained each and every piece, which was great. He forgot to mention some details such as the yuzu or ginger in certain pieces, but it is okay because he came back and told us. Decor: I actually like the modern decor. Not all sushi place have to be traditional. I would definitely return somewhere down the future and hopefully the selection and cuts can be perfect. I wanted to be mind blown, but left just content. P.S. I haven't watch the movie.
(4)Jen C.
Do yourself a favor and don't read all the reviews--you're setting yourself up for a little bit disappointment on the experience. By now, Nakazawa is in his groove at his restaurant, and the repeated punchlines have worn its novelty. Go in bare and you will find him rather amusing, but I had already read up and he repeated every goof that the reviews have mentioned. We arrived at 445 for our 5pm reservation, and they will let you in exactly at 5. Very friendly, warm staff that takes your coats and seats you at the leather stools. We were first in line, so we sat at the end of the bar; but have no fear, every seat at the bar has its perks. We watched his assistants prepping and slicing all the fish for the chef, storing them in little fridge drawers ahead of our meal. They worked quietly and diligently. And then, it began. Nakazawa says hello to everyone and makes the nigiri for everyone. He places them on your black plate announcing what it is. (No, he didnt place it according to my left or right handed was, but he did for others). Our green tea was replenished every few sips to maintain warmth. The suits came by to chopstick off any uneaten shrimp tails. The manager stopped by to ask how our meal was. Every suit here was jolly and happy to work at this establishment, which is very refreshing to see. I guess even the workers are starstruck, as they should be-- sushi, when done right, is an art and being alongside a rather jovial chef is wonderful. However, for the price point, you are paying $50 for the celebrity hype and I'd say the meal was worth only $100. The nigiri is small enough that even after stuffing ourselves at Bouley 2 hours before, Nakazawa's omaskase tantalized our taste buds to keep eating. It is just the right quantity. Favorites were the barracuda, scallops, uni. I can't say that all the fish was the absolute best for New York, but it sure as hell is one of the best for those who are used to crappy suburban sushi joints. And yes, the famed egg is wonderful. We loved the ending yuzu sorbet with pomegranate. I wish we got to hear more from the chef, but perhaps it was difficult to translate for him. Pay for regular seating and just walk past him to get a glimpse if thats what you seek--otherwise, pay the surplus to just have him personally make your nigiris. The assistants prep everything else.
(4)Vicky L.
- first seating, got a nice 20 - 30 minute alone time with Nakazawa.. chatted about california, the movie, fish, how he uses the rooftop to smoke his fish in hay, how long it takes to soften abalone, etc... - definitely still has a ways to go... at one po
(4)Alex L.
We were finally able to get reservations to sit at the bar, and were definitely looking forward to the experience. I definitely enjoyed the meal, and Chef Nakazawa was very engaging and attentive, noticing noticing all the lefties at the bar, and as such, oriented their pieces appropriately. Every piece came with an explanation, and he was open to questions. After discovering the multitude of uni lovers at the bar that night, he promptly grabbed a book from the back and showed us all the different species of sea urchin, including the one that we consumed that night. Overall, had a great experience.
(4)Allison S.
Visited 11.15.13 - Dining Room Omakase seating for 2. Food: Good Work Nakazawa. Jiro will be proud of Chef Nakazawa's successful mission to bring his 11 years apprenticeship of "鮨" to the west. I received 20 pieces of impeccable refinement. The perfect cut of every slice of fish. It truly was a concerto-style omakase that was designed to start from a light to heavy palate. I really appreciate how thought out the menu was. When I had the uni piece, I was shocked by the taste of the seaweed. As Jiro would say it was a genuine "Umani" moment. The harmony of the sweet creamy uni to the toasty salty seaweed, it was simply irreplaceable with any other combination. Beverage: We ordered 2 glasses of different variation of Junmai Daijinjo. I am not a sake connoisseur, but my experience was sort of ruined because our drinks were served in pretentious wine glasses (possibly Italian designed). I would have much more enjoyed the full authenticity of my drink out of a sake wooden box. Staff: Thanks guys. You guys were experienced, professional and very nice. An A+ in terms of services found in New York. But ditch the tacky, wrinkly black suitings. Or the management should really consider fitting and buying them matching suits as uniforms. Poor staff. (Side note - the BIG BOSS behind this establishment are Italians, which can explain a lot about the absences Japanese authenticity in the atmosphere) Ambience: This just knocks down my entire experience. I have to first say I am an aesthetic FREAK. I pay for food as much I do for great ambiences. The moment I stepped in I see these tacky Italian designer (possibly, Replica) bar stools and a gaudy huge pot of cherry blossom in the center of room. The dark interior with cheapy dark wooden flooring was not what I was expecting when I think "I am going to eat sushi". Maybe for most patron - this is not important. But this attempt to "elevate" the dining experience was unnecessary and to be honest, just distracting to the true refinement of the food. Towards the end of my dinner, the Italian boss man was actually dining right next to me with his buddies. I think he overheard my table conversation about the cheesy interior and sent some imported Italian sweet champagne to my table. I can respect the complimentary champagne as it shows that he was concerns with my dining experience..but sending anonymous champagne just seemed like a bit disingenuous and awkward. Thanks anyway. Overall: Despite some negative points, the dining experience was unlike any other sushi experiences I've had. From hay-smoked salmon to lean tuna, I was so impressed by how unique each fish tasted, it was a true introduction of "鮨" to me. We ended our meal with the famous tamagoyaki that was the perfect balance of fluffiness, doughiness, denseness, sweet and savory. A true master craftsmanship of sushi. (Sidenote): My dining buddy had not seen the documentary on Jiro Dream of Sushi before the meal. He was able to appreciate the dining on a more genuine perspective going into it blind. If you haven't seen the documentary, I suggested waiting and watch it after the meal!
(4)Bubble T.
ok so the sardine, medium fatty tuna, fatty tuna and scallop were my fav. I sat at the bar infront of Daisuke he is a very nice guy always asking "do you like it" and how could you say no?! everything is VERY pure it's good so you better go when you don't have a cold so you can truly taste all the flavors i think yuzu is key i was happy
(4)James H.
Unfortunately I can't give this place higher than 5 stars. What a great experience eating here with my fiance last week! We had a 9pm reservation and were seated immediately in the main dining room. The decor of the room is very classy - minimal, black and white colored. The service is impeccable, your water and/or drinks are refilled immediately, the servers explain the pieces you are eating clearly, and of course the most important aspect - the sushi! - is fresh and delicious. most of the pieces come with a flavorful sauce or other topping hidden in the rice, but they are all fantastic. It's quite pricey for the omakase, and that's before the optional sake pairing. But a meal like this isn't something you do once a week, and we thought it was well worth the cost. I'm sure that eating at the sushi bar is an altogether different experience watching the pieces prepared, but I don't feel like you lose much of anything by sitting in the main room. I noticed some other Yelpers saying they left here feeling hungry... I'm not sure how large their appetite is, but we left quite satisfied with the amount we ate.
(5)Frank B.
Was good, but expected better. Sushi was fresh but I can't say it was majorly different than most other decent sushi spots in nyc. I will likely go again, perhaps it'll be better next time around but am not in a rush to. Given the hype, glad I tried it and got it out of the way.
(3)Allen A.
I want my $200 back! I would see me and my buddy are a bit of sushi connoisseurs. We've tried many of the 'top' sushi spots in NYC and many Omakases. We went to Nakazawa with high expectations with all the hype of a Jhiro trained sushi master. The place was beautiful and staff wonderful and courteous. The sushi was just sub par. Especially at that price. The rice to fish ratio was off (heavy on the rice). The fish just did not taste that great or fresh compared to other high end spots. The wassail and uzu level was way higher than it should have been mostly overpowering the taste of the fish. At what point they slapped a live shrimp down in front of us joking that this was the next piece. Some may find that funny. I found it gross and un-appetizing and below a level of decorum you'd expect at a high end establishment. Lastly we watched as one of the chefs prepped for the evening by pre-slicing various kinds of fish all coming from the same box. That's just something I'd only expect to see at an average sushi restaurant but not a high end $200 pp place. Ultimately it was an utter disappointment. Surprised to see so many '5 stars'. There are much better places at that price.
(2)Evan K.
Nakazawa gets 4 stars for quality, presentation and ambiance, but it's definitely not the best. We've done all the NYC sushi spots (Masa, Yasuda, sasabune, Gari, neta, nobu, etx) and it's great quality and interesting omakase but it just wasn't mind-blowing. After 9 courses of 20 pieces we couldn't even choose one course to reorder at the end... And we were really trying. You can do better for the money at Neta or Shoku.
(4)P C.
Wow, way over hyped and it's likely due to the brilliant marketing, exclusivity and limitation of bar seating. But I've been to plenty of upscale japanese restaurants incl Sushi Gari, Sugiyama, Sushi Seki, Ushiwakamaru, etc, This was the most expensive, hardest to get reservations, as such, had the highest expectations. But alas, it failed to meet even the most basic requirements such as a decent roasted seaweed, it was bland, if not bitter, and chewey, very similar to supermarket seaweed. When I had the toro handroll, I had to tear it off as if eating a beef jerky stick, then proceed to chew the stringy stale seaweed, which you'll taste more than the toro. Considering seaweed is a cornerstone ingredient of sushi making, you'd think they'd have higher quality - Sushi Seki knows good seaweed (toasted, crispy, and a lightly seasoned). Ok, enough about the seaweed, the sushi was good, but not amazing. The fact that 3 or 4 pieces were 'smoked' was a bit of a let down. It's really hard to judge smoked sushi bc its well...smoked. I mean I guess it was good smoked sushi, but still I want my sushi raw and melt-in-your-mouth fresh, not smoked and cured like lox that I can get from the deli. Service was good, except that it felt like 3 or 4 waitstaff were hovering over you at any second. It's too good to a fault (if that makes sense) Ambiance, I guess this is what confused me the most, there was almost no buffer between you and the chefs, it felt very busy and cramped. This is hard to explain unless ur actually there, the chefs in front of you are not just preparing your meal, but the rest of the dining room, so there's dishes and plates clanking back and forth constantly throughout your entire meal. It felt like I was literally sitting inside a kitchen seeing stacks of plates being shuffled back and forth. Not relaxing at all, most other restaurants serve the sushi on a wooden tray, not hard loud ceramic plates. This must be a result of the 'western' influence of the co-owner. The entire restaurant had a 'modern' or very 'soho' feel to it, not the authentic japanese sushi restaurant feel i.e. you'll find super high leather square bar stools, while they comfortable, not for eating at a bar. It was very uncomfortable to move in, u were elbow to elbow with the other guests. Lastly, the Tamago was very 'bread-like' more than egg-custard like. The brown top is the crust and given I'm not a crust type of guy, this utterly disappointing as well. Would highly NOT recommend, especially not for $150 pp Sorry. I'd rather go back to Shimizu ($50pp) or Sushi of Gari (~$110/pp) Overall - 2.8 out of 5.000 Food - 3.5 Service 4.0 Ambiance - 2.0 Price -2.0
(3)Kenneth L.
Hands down the best sushi I have ever tasted in my life. Unless you have a ticket to Tokyo and reservation at Jiro's, this will most likely be the best traditional edomae nigiri sushi you will ever experience. $150 for (at least) 20 piece omakase, $40 for your choice of pairing: sake, sparkling wine, or wine. (Yes, it was worth every penny.) Everything was simply, but elegantly and perfectly prepared. Nakazawa-san, like a traditional sushi chef should, does not strive to do anything too fancy or ridiculous. Instead, the shokunin relies on unparalleled technique and simple ingredients to complement and really augment the unique flavor and texture of each fish, so that at the end of the day it is the fish that shines through as the hero of the dish. (In other words, don't look for anything unconventional here. You won't find "cooked tomato over salmon" nigiri; this would probably be the antithesis of a night at Sushi of Gari.) Yes, the ingredients were more traditional and simple; however, each nigiri piece still managed to overwhelm your taste buds with an explosion of flavor. The secret is all in the details: the knife work and cut on the fish, the varying and optimal temperatures at which each piece was served, the ratio of sushi meshi (i.e., rice) to meat, etc. Of course, omakase here wouldn't be complete without Nakazawa-san's famed tamago (egg), which took him months to perfect after 10 years of working under famed Jiro's tutelage. Unlike at Jiro, though, here you won't experience the same anxiety or pressure to eat and finish under the watchful gaze of a sushi master. Nakazawa-san's warm and magnetic personality really shines through as he really tries to make each of his guests feel welcomed. Just by watching him, you can tell how appreciative he is to be given an opportunity to go above and beyond just dreams of sushi and realize his own American dream, too. Our omakase progression (to best of my memory) below... BASE: Clam Geoduck Abalone Sardine Fluke Shrimp Swordfish Spanish Mackerel King Salmon Maguro (Lean Tuna): amazing, my personal favorite Chutoro (Medium Fatty Tuna) Otoro (Fatty Tuna) Uni: Nakazawa-san allows you to pick from a selection of the spiny animals, and he cracks it open and prepares it on the spot. No preservatives; best I've ever had Anago Tamago ADDENDUM: Jack Mackerel: Nakazawa-san's personal favorite fish Baby Squid Ikura (Salmon Roe) Tako (Octopus): phenomenal; best I've ever had Great and highly attentive service from staff as well.
(5)S. L.
Dined at the bar about two weeks ago. First of all it was extremely difficult to get a reservation. Because of that and the price, my expectation was quite high. Very clean and service was excellent, but I was not impressed with the food. You can get better and fresh sushi elsewhere int the city for less money. Not worth the hype...
(3)Michele D.
Just simply amazing . So impressed from our Omakase to the very attentive service. Only problem its going to be impossible to get another reservation. Worth the wait !
(5)Michael K.
Gotta get one thing out of the way - If you are the girl in the purple dress and gold necklace that sat in seat 3 today at around 8 PM, send me a message. You are hot. Alrighty then. Considering Nakazawa-san's pedigree of apprenticing under the legendary Jiro Ono in Japan and esteemed Shiro Kashiba (also a former Jiro apprentice), along with the increasingly competitive sushi scene in NYC, I had very high expectations. Ambiance/decor: The chique, contemporary interior and classical music playing in the background created for an interesting dining environment. It did not feel like a good match for an upscale sushi bar in NYC and had a very lounge-y vibe. The hosts, while incredibly friendly and polite, seemed to rush us to our seats, take our coats and our drink orders. Sushi: The most important part! Some of the notable pieces of today's omakase menu were the coho salmon (distinct, trailing smokiness); blue shrimp (highly satisfying texture and wholesome); Maine urchin (refreshingly cool and sweet); and tuna hand roll (perfect balance of rice, nori and o-toro). The final piece of the omakase was his famous tamago. The texture was incredible - simultaneously soft and firm, similar to a fresh brownie, with a distinct sweetness to it. It did not have an omelet-wet consistency and was more akin to a custard. It was a wonderful piece and a unique, tantalizing contrast to the oceanic dive of the rest of Nakazawa-san's omakase. Nakazawa-san: He has a very playful sense of humor (i.e. trying to exterminate a fly with his blowtorch) and is beyond friendly. I will readily boast that he was impressed with my knowledge of his time in Seattle in addition to his more visible role at Jiro's and it was a pleasure to converse with him through the evening. His passion for his craft is transparent and upfront as he happily serves his customers and jokes around with them, even with his limited English. A unique aspect of the Nakazawa experience is placing a live blue shrimp on a tray to show off its aggressiveness (and thus freshness) right before he boils it. He jokingly wondered aloud if he should train them to do tricks. He also kidded me about taking picture of him as he worked saying that it's $10 per picture. The sushi and experience was so enjoyable that I actually believed him for a second. Final thoughts: What I appreciated the most about my dining experience at Nakazawa-san's restaurant was his willingness to take chances. With both the decor - though, I was not a huge fan of it - and the omakase itself, it is clear that Nakazawa-san is determined to blaze his own trail and create his own, unique legacy. He remains loyal to the minimalist and traditional tendencies of Jiro, but is not afraid to think out of the box with his pieces. He confidently will employ his blowtorch, sea salt and zest to add subtle uniqueness to his pieces. Indeed, the demand for ultra-elite sushi in NYC is growing and as such, the competition is fierce. I can confidently say that Sushi Nakazawa will comfortably hold its own among the city's best.
(4)J.A. C.
We were unable to get a reservation for the bar so we went with the reservation for the main dining room. When we walked in, there was a bit of a wait so they comped us a glass of champagne each, which was really appreciated. Nakazawa-san, though obviously busy with the bar, still greeted us. We were recently in Japan and honestly, I think the sushi here was on par with the best sushi we had there. Our meal was exquisite, and we could not resist the option to have a few more pieces each after the standard omakase was over. We will definitely go back if we have the chance.
(5)Nomad M.
Finally made my way here last night, by myself. Yes, I rejected invitation to here on a date because I wanted to fully focus on the food (and that's why I usually go solo while trying new restaurant). Even though it costed me a quarter pair of Louboutin. It is worth it. I am not going to give you a detail list of the sushi I had last night - many previous reviewers have done that. And you will find it in my pictures. But I want to point out something unique about my experiences at Nakazawa that differentiates itself from other established "sushi shrines" in the city - the people working here. From the chef to sommelier to wait staff, every one made me feel like I was dinning at a friend's kitchen. We joked, laughed and talked about food and sake. I have been to many other more established (read "older") sushi restaurants in the city, including Yasuda and 15 East, and always sat at sushi bar instead of table, Nakazawa is by far the only place makes me feel casual and relaxed. I think one close comparison I would choose is the 9 seats Ichimura, similarly intimate. But I would say meeting Ichimura san is like meeting Steve Jobs, while meeting Nakazawa san is like meeting Mark Zuckerberg. You got my point (if you don't, I am sorry. I work in IT). Being said that, Mark does not have the sense of humor like Nakazawa san: right before my 10th sushi - abi, Nakazawa san placed a live shrimp in front of my plate and said, "his name is Johnny and he will be in your mouth next!". Ha! Yes, food. Fish were all domestically sourced, plain fresh but no surprise. That is one of the minor disappointment I had. I asked about uni and Nakazawa san said, he liked the one from Cali, for freshness. And he added, "if the dinner is $600, you will have all your fish from Japan! This is business!" Ok, fine. But I did get two or three Japanese sourced ingredients while I had omakase at Azabu for $150 :/ Another thing that is unique here is the sake selection and the knowledgeable sommelier. Last night, one of the owners, Maurizio, who is the sommelier that introduced every pour I had. He was knowledgeable and super friendly. He was patient enough to explain the taste and texture of the sake he poured me, be it jumai or daiginjo;; answered many of my may-be-stupid questions about sake. He even went on recommending a "sake cook-book" to speed up my learning :) At the end of the night, I had a chance to chat up with another owner, Alex, together with Maurizio. Both are brilliant businessmen with a great sense of humor. If I had to point out one another little disappointment is that, there is only one sushi option for the omakase. The 21 pieces may not be enough for some people, but it was hell lot of food for me :( I even call ahead and asked them if i could have half sashimi half sushi because it would be very difficult for me to stuff in 21 pieces fish and rice. The answer is, sorry but no....I was really full by the 12th piece, yellowtail tuna. I started to slow down. Then Maurizio came and said, the best were yet to come! toro, uni! i took a deep breath, eat on! Next time, I would starve for 48 hr before I come in! In conclusion, this is the not the top on my list, yet. Ichimura stands strong. But whenever i want to have solid quality of sushi, a good laugh and good sake, I will be back here. Gochisousama Deshita! Check out my foodporn with the list of sushi :)
(4)Jenny K.
Loved Jiro Dreams of Sushi and was really looking forward to dining here when I found out it was opening. I was a bit hesitant when I read some 3 star and below reviews on Yelp, but I didn't find that to be the case. Very possible the restaurant made adjustments after they opened. I didn't pair the omakase with sake, but did order a bottle of Japanese Hefeweizen (Ginga Kogen). There's 21 pieces for the omakase and we left perfectly filled. Many omakase, while delicious, leave me uncomfortably full to the point where you have to roll me home. I walked out of Sushi Nakazawa full and satisfied, but not bursting. My favorite piece was the Scallop with Yuzu Pepper. A daring twist and a perfect balance between the spicy pepper, yuzu, and fresh sweetness of the scallop. The uni (from Santa Barbara CA, not Maine) was a close second. It was so sweet and melted in my mouth like butter. Who am I kidding? I had like 5 favorites. Triggerfish with liver grated with daikon, medium fatty tuna marinated in soy sauce, and mantis shrimp were also aaaaah-mazing. There was mention in a few reviews of a live shrimp being put on your plate to show the Before and After, as well as just how lively the shrimp are. I found the experience hilarious. Nakazawa is a jokester throughout the entire meal (ie $10 per picture), his kindness and genuine passion shine when he converses with you. The live shrimp just seemed to make sense and melds with the entire dining experience. It's an upscale and modern sushi restaurant, however Nakazawa's friendly manner melts away any feelings of pretentiousness. I did have a piece of maguro with an exceptional amount of wasabi. My boyfriend's piece also had quite a kick, so it may have been purposeful. However all the other pieces had the perfect amount of wasabi, enough for one kick of flavor and then mellowed out after that first inhale. Overall we had a great dining experience at Nakazawa and loved every moment. His business partner was also on site and told us how he connected with Nakazawa and bought this gem to NYC. Highly recommended establishment and would definitely go back.
(5)Joyce T.
I didn't have any expectations when I made reservations. When I got there, I felt under dressed, so be prepared to dress a little fancy... just a smudge. Anyways, the sushi was on point. So fresh, that i felt like I was in Japan. Especially the Uni. OMG, it was the sweetest uni I have ever had. Just thinking about it is making my mouth salivate. Although, its on the pricey side, its for 20 piece sushi and its the freshest it can be... so i think its worth it! Im coming here again with my father for sure! Btw, the service was amaze balls. The people were so sweet and all smiles. If you love sushi, you need to come here.
(5)Ricky G.
Like everyone else, I went here after watching Jiro Dreams of Sushi. I was disappointed I couldn't get a reservation at the sushi bar, but I'll take what I can get! 20 pieces of sushi (two to three at a time) came: a mix of shrimp, tuna, salmon, mackerel, and others. Some individual pieces I've had better elsewhere (say the uni) but others were the best I've had. Overall a great dining experience. I'll be back for more!
(5)Melissa K.
I'm really shocked at the number of 5 star reviews for this restaurant. I came here after raving reviews from a friend and had called numerous times just to get a reservation before I left NYC. The service was impeccable, as one would expect from an attentive Japanese restaurant. The sake list was extensive for a small establishment, though I was shocked to find that there wasn't a Japanese beer in the menu. If you sit in the dining room, the tasting menu is $30 cheaper than at the bar (same menu); the bar will only seat 2 people minimum and maximum, and they only take reservations at the bar online. Apparently, the bar is only designed for even numbers...which I found really weird. Why would you sell 2 seats to 1 person in the dining room vs. giving 1 person 1 seat at the bar? The sushi was good, but I didn't remember a single piece after the meal...nothing was that memorable. Nothing was shockingly fresh, I didn't have anything I haven't had before. There were a few pieces that were so heavy on wasabi, I barely tasted the fish. I thought the fish was too thinly cut, therefore didn't have much taste. I liked how there's a marinade/sauce on every piece so you didn't have to use soy sauce. The freshest piece was probably the prawn, that was tasty...but I can have prawn anywhere. My experience at 15 East was far better...and much cheaper. Although you do get 20 pieces here, so for the level of restaurant it tries to be, it's not too bad for price. The tamago which the chef is famous for making was a little weird, tasted like a very sweet honey cake. Maybe it was off to me because I didn't expect that; I've only ever had the traditional tamago up to this point. If that's what it's supposed to taste like, I suppose it was well made. The restaurant was packed on a Sunday night. I wouldn't return, but glad I made the trip here. I'd have to say I've had much better, and definitely much better for value.
(3)Ashley M.
Not only the best sushi I've ever had, but by far the best dining experience. You take a sip of your water, and a waiter is immediately refilling your glass. Any questions you have about the sushi, the wine, sake, anything, they are happy to answer. Nakazawa himself is incredible. We sat at the bar, because that's the only way to do it, and he gives you the sushi piece by piece, explaining what the fish is, where it came from and how it's prepared. He is very sweet and loves to share the experience with you. A very personal experience. As for the sushi - incredible. Most of the fish just melts in your mouth. You get 20 pieces total but you don't walk out stuffed. He uses very little rice with each piece so you're tasting the fish and not filling up on rice. There are a couple surprises that have been spoiled by other reviews that I'll keep to myself. I can't recommend this place more. Yes, it's expensive, but it's worth every penny. We even had some of the best riesling of our lives. Walked out with an ache in my cheeks from smiling so much.
(5)Jody D.
Not for the typical "American style" sushi lover, but if you are a hardcore sushi lover there is no better spot. Clean and modern atmosphere and the most absolutely diverse and pristine fish to be found anywhere. At $120 for a 20 course Sushi tasting menu, I thought it was a bargain. Each piece dressed with a unique sauce or condiment. Very unique experience and I'll be back with friends.
(5)Doris T.
Like a lot of people, I had so much admiration for Jiro Dreams of Sushi. Like most out-of-college individuals, a trip to Japan for a dinner that would cost hundreds of dollars would not be happening anytime soon. Upon hearing one of Jiro's apprentices opening this restaurant, I'd figured this would be a great place to have my first Omakase experience. Everything looked simple, you could tell how much thought and care went into each individual piece. The rice was very tasty, well seasoned, and tangy from the vinegar. I've never had so much variety of raw fish in my life, and the menu is so detailed in a way that it's suppose to tell a story, transcending you to different flavors and textures. You get 20 pieces with dessert. There were a few pieces that were smoked in hay which I thought had great flavor. The fatty tuna and uni were beyond my favorite pieces. The scallop was so sweet and fresh. I can't say I was completely blown away by the food, but I was very content and liked some pieces better than others. It's just a matter of preference. You're essentially paying for the quality and the experience. When you get your sushi, you can either eat it with chopsticks or your fingers (the authentic way). This kind of dining experience has really opened my eyes. Now, I REALLY want to go to Japan. I feel obligated to deduct a star because the only reason I wanted to eat here was to experience the bar seating. Me and my boyfriend had a reservation for the bar which was confirmed in an email and well...looks like the bar was full and there was a miscommunication. I'm not going to lie, I was pretty sad but the staff apologized and that was that. Also, I can see what another Yelper's comment meant by saying there were too many staff members on the floor for such a small dining area, it was a bit distracting. However, they were very attentive and detail-oriented. The chef was so sweet when I walked out. I was too shy to ask him for a photo with me but he greeted me and my boyfriend goodbye as we left the restaurant. You can just tell he's a very nice man with the sweetest smile. Oh, and the Tamago was literally perfection.
(4)Lucy L.
4 star sushi, 5 star service and overall experience. Chef Nakazawa is hilarious. When he served us the last course - the legendary Tamago, I asked if this is THE Tamago that took him 10 years to learn, the chef goes, "Just 10 years?! I'm still learning!" Sushi is super fresh and very tasty. But is it mind blowing? No. Worth $500 for two ppl? No Probably won't be back again unless there is a groupon or livingsocial. (J/K)
(4)Suzie C.
Very good sushi. Chef Nakazwa is very friendly and he tell us sitting at the bar where the fish is from. But I felt a little strange as if I am dining at Benihana Sushi version, because Chef Nakazawa runs the show as an employed chef in accordance with the strict schedule. No communication showed his own personality. Sushi is good, but considering how difficult to make a reservation here and the cost, I would enjoy eating Sushi more at a sushi counter of Yasuda or Kura. Because it is so popular, it is worthwhile to come once, but maybe not twice.
(4)Jane K.
OK. It really is as good as I had hoped. This is NOT your local neighborhood wanna-be sushi joint with California, Cream Cheese & Salmon and spicy tuna rolls. So if you are not open to trying anything and everything RAW from the ocean... do everyone including yourself a huge favor and do NOT come here. Each piece was absolutely delectable and PERFECT. -- Exemplary rice seasoning & texture and at the ideal temperature; not too warm, not too cold. -- Nigiri where the fish and rice are sized accurately to be in harmony with each other and able to be eaten in one bite with your fingers, as it should be. Wasabi and soy sauce were unnecessary... nor were they even provided. Just a small side of ginger which was replenished as needed, was provided to cleanse your palate between pieces. Bar seating was indeed the place to be. Chef Nakazawa even came around and greeted all the diners with his warm smile before serving. Waitstaff were flawless. Table seating didn't seem much fun at all and were detached from the "show". Half the fun is watching all the skilled sushi chefs perform their craft. Must say that I too sat by the boiling pot of shrimp and did get several quick but unpleasant shrimpy steam facials. -- Though I did not complain to the staff, I do think it should be moved. Why have ANYTHING mar what could have been the ultimate sushi experience. VERY expensive. -- Dinner for 2 with a decent bottle of sake (720ml) and 3 beers came out to almost $700 with tip! So be prepared to have an AMAZING sushi meal, probably one of the best, but at a steep price. -- If you ask me, it was worth every one of those 70,000 pretty pennies.
(5)Trish S.
I took my husband here for his birthday. He loved it. I thought it was pretty decent. For the price point, there's other places I'd rather go. The service is impeccable. I had emailed in and mentioned that I was allergic to nuts and they remembered when I got there. I booked a month in advance and they still remembered to put the candle on my husband's dessert. That was a nice touch.
(4)C. T.
Loved every bit of it. The Chef explained every course, the sushi was so fresh it tasted sweet, sake pairing was well done and deliciously thought out. I'm a fan and I highly recommend sitting at the bar so you can watch all the action!
(5)Jordan W.
Sublime. Pure omikase greatness. Service. Having your chair pushed in at the bar, the ever-crisp hand nap whose slightest smudge warrants a replacement, the always-full glass of water/sake/anything you happen to be drinking, the pristine countertop seconds after you drip a thought of soy sauce. Personable, attentive and friendly. Your tiny ginger dish is never empty. It was as if the staff tried to ensure your setting always was as fresh as when you first sat down, but done in a polite, non-intrusive way that makes you feel that yes, this level of pampering is natural. Food. Stunningly delicious. Chef Nakazawa hand served each of the 10 patrons at the sushi bar with a jocularity surpassed only by his delightful and fresh ingredient selection. The simplicity of the meal belies the quality of each of the 20 pieces the diners receive. Highlights from my experience in no particular order: the scallop with yuzu, king prawn, uni, the tuna trio escalating from lean to fatty toro, the hay-smoked salmon, the tamago (of course, what would this be without the (in)famous omelette). Honestly each of the 20 pieces was a highlight, I loved it. Biggest letdown: I didn't get to hand pick the urchin I would eat (how much I actually cared: not at all). What to be aware of: At other unnamed omikase temples, at the end of the final piece the chef offers the option of re-visiting courses that you particularly enjoyed. Chef Nakazawa supports this practice, but he does charge for each additional piece. Considering the $150 price tag is significantly cheaper than peer establishments, I didn't mind the extra $10 he charged me for my Uni Double Dip. But worth knowing about beforehand. Overall a wonderful dining experience. Enjoy it.
(5)Ken L.
Omakase at its best! We didn't have reservations at the bar but Alex sat us at the window seat right next to the bar so we could watch Chef Daisuke Nakazawa and the rest of the crew go to work. The Drink. The sommelier went through the choices of sake but my friend went with what he knew best and ordered a Dassai 23 Junmai Daiginjo and a bottle of beer that I cannot recall the name of. Both excellent. The Sushi. The standouts for me were the hay smoked salmon, the shrimp and sweet shrimp and 3 varieties of tuna. The uni and scallop were probably the best I have every eaten as well. Impeccable presentation and each piece was explained to us. The infamous egg custard was outstanding. Later, we ordered another bottle of beer and they recommended a Japanese IPA which was remarkable, hoppy without the heartburn. Oh, we ordered more sushi after the 20 piece omakase was finished. Sorbet with pomegranate seeds and green tea was served for dessert. This was the best omakase experience I have ever had. Daisuke, Alex and their staff were top notch. Daisuke was very gracious, engaging and funny. Alex, thank you for bringing Daisuke to New York and opening the restaurant. We closed Nakazawa down and I asked Daisuke san how he was enjoying New York City. He pulled up his jacket and he had a "I love NY" tee underneath, brilliant!
(5)Tone E.
You know what. . .I'd rather wait 30 days to eat here then spend $1500 on a plane ticket to Tokyo. Chef Nakazawa's level of execution versus other sushi spots in Americas is on another level and you can only experience this sitting at the sushi bar. In a two hour period, you will witness 21 examples of exquisite technique, quality and years of experience. 5 stars.
(5)Lil W.
Given the hype surrounding the place, we made a reservation a month in advance for a 5pm seating. We opted for the $150 per person 20 course omakase at the sushi bar and the $40 per person sake pairing (we each had around 6 different ones, served in glasses which I thought was strange). The fish were all very fresh, no soy sauce provided on the side. Each piece is expertly prepared with complimenting condiments and/or brushed with sauce. Chef Nakazawa personally deliver each piece to you and explain the origin of the fish, he was very personable and so was the sake sommelier. At the end of the meal we were just trying to take a picture of Nakazawa in the background prepping and he saw us and came out of the sushi bar and took a picture with us, which was a very nice gesture. What I don't like about the place is that all the waiters are in black tie and hovers over the sushi bar, the bar stool was not comfortable and the place/decor is too bright and feels very rigid, it doesn't seen to resonate with Nakazawa's personality. He probably had zero say in how the restaurant should look and feel. At the end of the day, there are so many other great omakase in the city and you are paying a premium to sit at the sushi bar, please make the place feels warmer, the place just reminds me of a bright laboratory. Alaskan white king salmon Smoked salmon Maine scallop Seared geoduck clam (Washington State) Fluke with yuzu Red barracuda (Tokyo Bay) Sardine (Chiba Japan) Battle fish (Tokyo Bay) Gizzard shad Tiger shrimp (Florida) Blue shrimp (New Caledonia) White yellowtail Smoked skipjack Wild blue fin tuna (Boston) Medium fatty tuna Fatty tuna (Kobe beef from the sea) Tuna handroll Sea urchin (Cali) Salmon roe Sea eel (Japan) Tamago (the famous egg) Yuzu sorbet with pomengranate
(4)Olga R.
This was one of the most perfect dining experiences I've ever had. I took my boyfriend here for his birthday and we were seated right away despite being early for our reservation like two big, excited losers. We stayed for about two hours and had the omakase, sake pairing, some beer, and an extra order of mackerel. The pace of the meal was perfect and I learned so much from Nakazawa and his translator about the fish he was serving, where it came from, and some stuff about Tokyo (we asked a lot of questions). Watching the sushi come together was just as beautiful and fascinating as it is in Jiro Dreams of Sushi. The sushi itself was outstanding. My boyfriend said it was the best he's had outside of Tokyo. The service was exceptional as well- the waiters were knowledgeable, attentive, and took the time to explain the sake pairings and answer questions. I've had a lot of trouble eating sushi elsewhere since our dinner at Sushi Nakazawa. It was expensive, but you're paying for a truly exceptional experience. Make sure to factor in the thousands of dollars you're going to want to drop to move to Tokyo after your meal.
(5)Anon 7.
The quality of the sushi is excellent. However, I really don't understand why it's so difficult to get a reservation here. I didn't think this place was good enough to be so difficult to get in at all. All it really is, is good quality sashimi. Nothing more than that.
(3)Adria m.
Most people will find my rating too low. So here is the breakdown: Ambient: I don't think interior fits the cuisine and the food approach. In addition, there are too many waiters (all males) and I was too distracted by a "flutter" and an endless parade of wanna-be-model waiters. At some point it looked like a bumper car ride in an amusement park. They have about 4-5 hostesses/coat checking stuff members. You get a feeling they are trying way too hard to be the next hottest thing. 2 tables were empty the whole night, hence1 month wait list sounds more like a marketing move. Food: fresh and creative. Very good shari. Each piece made to the standards of the chef hence no Americanized way of soaking your sushi in a soy sauce/wasabi mixture. Well balanced in size, flavors, and textures. Worth the price. Drinks: impressive sake selection. Sake pairing is very reasonably priced. There is no ordering a-la-carte. You have a chance to slightly modify your omakase by letting the staff know of your allergies and preferences. All in all, at the price you can't beat the quality of the fish, but the ambient, omakase and reservation hassle is what will keep me away from coming back any time soon.
(3)Michael L.
Caveat: Me and the wifey are sushi snobs that have been to michelin sushi restaurants in Tokyo. I really wanted to like this place so instead of comparing to places in tokyo and other parts of japan that we have traveled to we compared to american places and out of those I can think of at least 4 places off the top of my head that are superior. Heres why i DIDNT like this place. First and foremost some of the cuts of fish wasnt even fresh. One of the biggest red flags is that they had to blow torch/sear a piece of chu toro. Another issue I had was that the only uni I had there was from Santa Barbara which was decent but only ranks 3rd amongst the uni that i like. (hokaido #1, new zealand #2). Another red flag is that most of the sake pairings in the premium section werent premium. The price for sake pairing for the sushi omakase is $40, with premium sake at $80. Because I am no noob when it comes to sake, a lot of the pairings were at most Junmai Gingo level, when on their sake menu they have plenty of daiginjo grade. Now they did have 2 that were very nice, one of which was a nama zake (unpasteurized), and another was aged in wood barrels which gave it a brownish tint. They gave pours every 2 sometimes 4 sushi pieces to compliment the pieces, some combinations worked, others did not. The price for the omakase was about $120 per person and included 20 pieces of fish. Out of just the NY restaurants I would recommend sushi yasuda, sushi azabu, and Soto over this place. I will be trying Ichimura at brushstroke at the end of the month but that place will likely be better as well. In summary, those that rate it 5 stars clearly have not had great sushi, and if you have not been spoiled by japan then you may actually thoroughly enjoy it. However there are better options in NYC and I'd recommend you try those places instead.
(3)Taylor Y.
Food (4.5/5) Decor (4/5) Service (3/5) Value (3/5) I went to Sushi Nakazawa with a group of 4 and sat at a table in the dining room rather than at the bar. The vibe of the restaurant shocked to me. In the past, all sushi restaurants I have been to, including the high end ones, have had a very particular oriental vibe--paper lanterns, lots of bamboo/light wood, etc--and were a bit more relaxed and informal. However, Sushi Nakazawa felt very modernist/contemporary when I walked in with lots of blacks and whites. In fact, the only things that reminded me that this was a sushi restaurant were the sushi chefs behind the bar and the name of the restaurant itself. And that deviation from the "traditional sushi restaurant" bleeds over into the experience of the restaurant as a whole. Service reminded me of what you would get at a French restaurant with coordinated waiters bringing food to the table and small pieces of food sitting in the middle of large white plates. However, I found that while the servers tried to emulate service at Daniel or Jean-Georges, they were only moderately successful and just don't do things with the same fluidity, grace, or attentiveness. Purely from a food perspective, though, Sushi Nakazawa still stands out as some of the best sushi I have had. There is no menu here. They ask for food allergies and then begin to bring you your 20 piece nigiri dinner in 9 courses (2-3 pieces per plate). Most of the pieces are prepared in some manner or another (i.e. not just a piece of raw fish on rice), whether that's smoked, dressed with a sauce, topped with yuzu pepper, or all of the above. I thoroughly enjoyed the preparations and thought that most of them added significantly to the flavor of the fish. There was also clearly a lot of attention given to the preparation of the sushi rice as each grain tasted of perfection. One complaint I have is that the use of wasabi on some of the pieces was very inconsistent, with some of the members of my group tasting it on pieces where I basically couldn't, and me cringing at the mass of wasabi when those same people in my group couldn't taste it at all on theirs. Mostly for this reason, I deducted a 0.5 from the food category as I think this is a bit of an amateur mistake. However, it wasn't so big an issue for me that I couldn't look past it, especially since only a couple pieces were prepared with wasabi at all. The restaurant did a good job accommodating food allergies, replacing pieces that someone in my party couldn't eat with other things that she could. The meal finished off with an option to add pieces a la carte and then a small (lychee) ice cream dessert. I found myself to be surprisingly full after the 20 pieces of sushi (surprising because I expected to be hungry, not because I was super full), even though each individual piece was rather small. However, if you have a larger appetite, you might need to order more pieces a la carte, or, for the budget conscious, visit McDonald's afterwards. Overall, I had a positive experience at Sushi Nakazawa. At $120 for the prix fixe, I thought the price was pretty reasonable and in line with its competitors. I had very high expectations for the restaurant, and they were partially met. I would recommend it to those who have never been and could see myself returning in the future. However, I would call my enthusiasm at the idea of returning moderate, at least for now.
(4)Sab R.
For my birthday dining splurge the other half and I chose to do the tasting at the sushi bar to watch chef nakazawa and his apprentices prepare and handle the fish. This was the best decision and an incredible experience worth every penny. I have not been able to eat sushi since two months ago when my husband and I had dinner here, as nothing is fresh enough or handled with the respect that chef nakazawa pays to each piece of sushi. I found favorites in fish I never dreamed of enjoying (sheepshead fish, fish liver, fresh raw shrimp and scallops). I thoroughly enjoyed his omelette: it was sweet, texturally velvety, an absolutely deliciously perfect last bite. The sake selection is incredible. The servers are a sharp contrast to the humble, lighthearted, extremely funny nakazawa. I found the servers to be stuffy, uptight, too serious. An establishment can maintain it's exclusivity while still maintaining a warm connection with it's patrons. Most of the people at the sushi bar with us were novice sushi eaters so the pretentious staff was overkill, but we had a good laugh at the curious anxiety of eating something you would never imagine eating. This was a really great experience and I can't wait to come back soon to get a sushi fix!!!
(5)Nicole D.
After hearing about all the hype we were lucky enough to get a reservation on a Tuesday night. Me and my husband were pleasantly surprised that the decor was not that of the average sushi place. It had beautiful clean lines an fresh modern appeal. Having been fortunate enough to dine at sugabashyi Jiro in my travels to Japan and recalling in my mind the best sushi experience in my life. We couldn't wait to try Sushi Nakazawa to see if the apprentice was anything like his master. As we arrived we where greeted by a very warm attentive staff that made us feel like regulars ( nice touch). As we were seated at the sushi bar Nakazawa son had given us a warm smile and asked if we had any restrictions or allergies. We happily replied with a no and said we are in your hands. Nakazawa noded with a smile and at that point we knew we were in for some fun. Our menu in order. 1. King Salmon (Alaska) 2. Sockeye Salmon (Alaska) 3. Maine Scallop (Maine) 4. Geoduck (Washington State) 5. Abalone (California) 6. Jack Mackerel 7. Baby Gizzard Shad (Japan) 8. Trigger Fish 9. Fluke ( Long Island) 10. Mantis Shrimp (Long Island) my favorite 11. Skip Jack 12. Blue Fin Tuna Lean (Boston) 13. Blue Fin Tuna Medium (Boston) 14. Blue Fin Tuna Fatty O Toro (Boston) 15. Sea Urchin Live ( California) 16. Salmon Roe (Alaska) 17. Sea Eel (Japan) 18. Blue Fin Tuna Hand Roll 19. Famous Egg Custard 20. California Honey Dew Melon After a intense culinary roller coaster that lasted about two hours I finally turned to my husband smirked and said the apprentice has now become a master. It gives me great pleasure to have everyone know that there is no longer a need to travel great distance for sushi . Daisuke Nakazawa has has brought everything he has learned in eleven years at Jiros to New York City . Mr. Jiro Ono should be proud !
(5)Ken H.
Sushi counter was as good as they say it is. The quality was great, and the consistency from course to course was amazing. Will definitely be back... If I can get the reservations.
(5)Jenny K.
The best word to describe this place - overrated. I am a huge fan of sushi and have tried some amazing places such as Sushi Yasuda and Sasabune, which remain my top 2 fav. I watched The Jiro documentary, so imagine my excitement when we got a reservation at the sushi bar here. Well the fish was def good, but not worth the price tag. Maybe it also had to do with being at the counter, we saw everything that was going on and it was not a very pleasant scene for me. Don't get me wrong, the chefs are nice, but the hygiene can be better. My stomach started to hurt a bit half way thru the meal. I can understand they could be rushed due to the overwhelming demand, but I think it's more important to maintain a clean environment where raw stuff are being prepared. Anyway long story short, I won't be back.
(3)Heather W.
I would like to keep this review short and sweet and tell you what I really thought of Sushi Nakazawa. Holy s**t ! It was the most amazing sushi ever ! Hope you can experience it too .
(5)Sandy L.
Excellent omakase featuring super fresh seafood. Bonus points for the exotic selection including mantis shrimp and geoduck clam! Yuzu pepper and japanese mustard a bit overpowering for my taste, but still enjoyed every bite. Food is great, but the seating at the bar is ridiculous - wobbly leather stools at the bar packed in so tight that you literally need to be pushed in when you take your seat. If your neighbor moves, your entire chair swivels. If you come back from the bathroom, you'll have to ask for another push. The chopsticks are tapered on both ends - even lifelong chopsticks users like myself will find these cumbersome. Minor things - but cheapened the entire experience. I will be taking my $150 to Yasuda
(3)Max L.
It's been, shall we say, a little while, since I've penned a review here, and Sushi Nakazawa was just the inspiration I needed. In a word: amazing. The fish, the sake, the service, the everything -- few sushi standouts could hope to imagine themselves to be nearly this good, and the ones that would are probably merely kidding themselves. The one pang of regret we felt during our exquisitely executed delight of a meal was when, as we were getting ready for our final course, a neighboring table was getting ready for their first -- they still had it all ahead of them.
(5)Tian H.
As Mitch from MoFam would say, "Divine!" Have been waiting to try this place since it opened this summer, and it certainly didn't disappoint -- impeccable service (from the awesome maitre d' ALEX!!! to the adorable waiter who discreetly tried to use chopsticks to dig out the paper that held my chopsticks together from where I hid it under my plate.. hahah!) and fantastic omakase, plus ginjo sake on the house! Yes, it's pricy, but Nakazawa deserves at least one try at the coveted bar seats so you can observe the technique and soak it all in (10 patrons, reserved in pairs at max). Nakazawa himself is infectious and adorable, like a little kid who is loving his 3.5th month into being in NYC, and you can tell by his rusty English (while introducing the 7th fish to us, he forgot the name and his facial expression while one of his sous chefs laughed and tried to rescue him was priceless!). It was such a pleasure watching his camaraderie with the rest of his sous chefs. Our omakase fish in order of being served: *Ivory king salmon (Alaska) *Coho salmon, hay-smoked (Alaska) *Live scallop (still jumpin'!), with yuzu pepper and lime (Maine) *Geoduck, seared *Triggerfish topped with its own liver (Long Island) *Fluke with yuzu zest (Long Island) *Beltfish, seared (Tokyo Bay) *Pike mackerel (Hokkaido, Japan) *Mackerel aged 7 days (Kyushu, Japan) *Mantis shrimp (Long Island) *Blue shrimp (New Caledonia) *Hama-toro(!!!!) aka buri, aka wild yellowtail belly (Japan) *Skipjack, hay-smoked (Kyushu, Japan) *Bluefin tun a- maguro, with japanese mustard (Boston) *Bluefin tuna - chutoro (Maryland) *Bluefin tuna - OOTORO(!!!!) aka "Kobe beef" from the sea, said Nakazawa.. haha *Uni (California)-- soo yummy *Ikura of king salmon, cured in house (Alaska) *Anago (Kyushu) *Tuna handroll made with amazing Tokyo Bay seaweed and japanese mustard *Tamago-- 'THE' egg! My fiance and I loved the scallop, beltfish, hama-toro and uni so much that we each got another a-la-carte piece.... No, you probably won't be full, and your bank account will be much lighter than before, but you have to experience this place just once at the bar :) If you appreciate sushi as a sushi purist, you won't be disappointed at the simplicity and freshness with which fish is prepared and served at Nakazawa's restaurant. PS: It appears that the maitre d' is very gracious and if you reserve bar seats with 2 groups of 2 people, they try to accommodate your group of 4 in sitting together.
(5)Ser Z.
Let's go I have been to most first class sushi places in ny Kanoyama tanoshi jewel 15 yasuda and kura and so on For me the sushi is the main reason I go The service is outstanding and the place is great But Is the sushi better than all others no chance I am a marketing guy I have written 4 books and these guys do a great job of marketing the jiro apprentice. Kudos For quality and diversity of Fish. They don't even come close to kuruma even if uezo San is not as charming as mr nakazawa. The fish is way better And nobu San at kanoyama will give you fish and rice that is superior and .......half the price. Tri to eat at 15 east. Masa to is charming and he serves great fish and great sake Nakazawa is great. But at 150 dollars for the omakase all sushi no rolls no nothing else it's pricey Worth going but not worth going back
(4)Albert L.
If I could give this place 0 stars, I would. They make you put a credit card on file in case you don't show up for your reservation, which I understand. But, even though my girlfriend and I showed up for the reservation and checked in, we were apparently marked as a no-show. I did take some pictures of the food while I was in there, and left. The food was good, but to be honest, I think the hype far exceeds the actual experience and food. There is much better value available both at this price point and at this quality. Putting aside the food, however, the maitre d working that particular night either failed to mark that I had checked in, or inadvertently marked someone else having checked in. Whatever the mix-up, I was subsequently charged $240 for a no-show that... didn't happen. Unfortunately, I paid in cash and threw the receipt away, not expecting to be charged for a no-show when I was at the restaurant. Of course, upon calling, they wanted some sort of proof that I was at the restaurant and the only proof I have are time-stamped text messages I sent out with pictures of the food. The person I spoke with is going to speak with management, but until this is resolved and until they rescind the erroneous charge, I will have paid double for a meal that neither my girlfriend nor I thought was worth even half the cost.
(1)M. T.
I ate here when they first opened. I would never go back. It was a quiet night and we sat in the back of the restaurant. At a table next to us, two men, a woman with a baby sat down. They proceeded to eat takeout burgers and fries and chat loudly. It was bizarre to be sitting in this refined space and have our neighbors treat it like a sports bar. I asked our server about it, who blushed and became embarrassed. Turns out one of the men is the owner. Our bill for this experience was over $300. No thanks.
(1)Charles H.
I am very grateful that the owner, Alessandro Borgognone, brought Nakasawasan to NYC. I am not happy that he is a marketing genius. Making a reservation here is quite a challenge. I feel fortunate I finally got a chance to try Nakasawa's style of sushi. Bear in mind, that my expectations were high and I am a self-proclaimed sushi snob. It is clear he is very dedicated to properly sourcing his food. He informed me he only uses wild fish vs farm raised ones. Sushi Yasuda actually uses farm raised salmon. If you can't tell the taste difference, you can easily distinguish the two from the color. Farm raised salmon are fed with food infused with a red dye to give their flesh a brighter color. Even with the dye, wild salmon still has a brighter color. Nakasawa not only takes great care with the fish but he also pay attention to other factors that are important to the sushi experience. The rice and seaweed he uses is phenomenal. Nakasawa's version of spicy tuna roll is bursting with flavor. Nakasawa is semi-fluent in English. He is a very amicable conversationalist who is always informing the counter patrons the next dish. At one point, he used his tablet to show us the next fish that is being served. He also has a funny sense of humor. It makes the entire experience much more enjoyable. I did enjoy the smokiness of the bonito but thought it was a little overpowering. When he made the live shrimp sushi, I was surprised when he threw out the head part. I would have loved it if he deep fried it. This is my top sushi restaurant in NYC now. As long as I can get a reservation, I will be going there often. If you have a reservation and need to cancel, contact me and I'll take it but only at the counter. I will not do table service.
(5)Ger P.
Anticipation hyped to such heights set my bar a little too high that I suppose its hardly Nakazawa's fault I came away somewhat disappointed. The ambiance is quite pleasing and the service friendly and helpful. My date and I were seated close but not at the bar which suited my appreciation for the "entertainment" that this experience partially represents. The sushi came in quick succession (as we finished one plate of 2 - 3 pieces, the next soon followed). While quite good, it didn't leave me with the sort of lasting impression I'd hoped from such fanatical reviews. An enjoyable experience overall, but before long I'd be left wondering whether the meal was worth the arduous reservations or the hefty cost..
(3)Perry S.
Literally the combination of fish and warm sushi rice will melt in your mouth. We get the chef's freshest selections (excluding oysters) as well as extra helpings of sashimi yellowfin. Worth every penny and be sure to get the crab roll which has no equal comparison that I have found.
(5)NY T.
We dined in the back area--definitely will hold out for the sushi bar next time to amp up the already amazing experience. Get the 17oz lager--for $12 it matched perfectly with the 20 course lineup. The ambiance was relaxed and service was excellent without being stuffy nor pretentious. Will return with my husband next time and sit at the bar for the ultimate experience.
(5)Julie K.
The food, ambiance, and waitstaff were 5 stars all the way. Fantastic sushi! The sake recommended was incredible. One problem was the hostess in the black/white tweed-ish jacket (maybe non-asian). She gets zero stars. I arrived happy and excited to celebrate my anniversary, but upon entry, for some unknown reason, she snapped at me when I kindly pointed out that my husband was already seated and was waving at me. I wasn't late for the reservation. She didn't even look up at me and with a VERY rude and brash tone of voice, told me that she was busy doing something else on the computer. I waited patiently thinking she would re-group, lookup, and at least fake a smile. Then, again, without looking at me, asked me for my last name as if there were 500 hundred people in the dining area and that she couldn't be bothered. He was seated at a 2-person table in clear view of the host. She walked me to the table as if I was bothering her. I couldn't believe how incredibly rude she was...it was actually kind of shocking. I brushed it off, but then decided to tell the captain at the end. She was extremely apologetic...but I felt bad that the captain was apologizing for the hostess' lack of professionalism. The waitstaff was incredible...professional, pleasant, and very knowledgeable. When we left, all was well, since I didn't have to see her face again. The other (second) hostess (maybe asian) in the black jacket gave us a friendly goodbye. So, I write this long explanation for whoever is in charge of the front of the restaurant.
(5)Oscar A.
Chef Nakazawa was a delight to meet. His omakase was legitimately the best sushi I've had. Every piece had so much flavor and chef explains everything to you and even cracks jokes. Love this place
(5)John K.
Fell into the hype after watching Jiro and luckily, I made a reservation before it went to the online-only process. Somehow I convinced the manager to move my late-January reservation to Valentines Day, so I definitely earned points with the lady! On to the food... I'll admit my sushi-eating knowledge and history isn't very deep, but then again the same applies for most New Yorkers. With that said, Sushi Nakazawa was an eating experience. I'm a fast eater, but I actually spent the time to overanalyze and overdissect each piece, and it was fun to do. There was definitely a rhythm to the order, and I must say almost everything I ate that night took my tastebuds by surprise. Even the Ikura was less briny then what i'm used to, and it was amazing. There were, however, a few things I did not enjoy (none are food-related). The dining area gets really loud, and there are far too many staff walking around. It distracts from the food. Anyway, i'm sure there are Omasake spots in New York that rival or surpass Nakazawa, but I do not regret paying extra for a seat. If anything, it has opened my eyes to this higher tier of sushi, and i'm sure the lesser-known sushi masters are enjoying the added attention to the genre.
(5)H K.
Being Japanese and having lived in NY for few years now, I'm surprised how high the rating of this place is. The quality of the fish was not at all good and the place seems to attract less sophisticated crowds compared to other good sushi places in New York. It's loud and not authentic. Not to mention it doesnt come close to Jiro's sushi in Tokyo or other similarily priced sushi places in New York.
(1)Kelly R.
For a truly amazing sushi experience, visit Sushi Nakazawa and sit at the sushi bar. We had about 22 pieces of fish, which ranged from delicious to absolutely mind boggling amazing. Chef Nakazawa was quite charming and photogenic. The service was impeccable. Go for the premium sake pairing - you will have some incredibly unique sakes. Overall, I loved the experience and am very pleased. They made my boyfriend's 30th birthday truly memorable.
(5)Stephen M.
If you didn't think the Omakase was outstanding, there's no hope for you.
(5)Isaac T.
Sit at the bar, eat the fish, beware flying shrimp
(5)Jennifer C.
Really amazing sushi place. My bf and I went for the sushi and sake pairing. It was the best sushi ever. I really liked the scorched fatty blue fin tuna and the smoked tuna. The octopus and shrimp sushi were amazing too! I got drunk from the sake pairing, so I would recommend a glass or two if you are light weight :) Ambiance and all was very simple and the wait staff was really generous.
(5)Young K.
twice within 4-5 weeks... october 2013 and november 2013. every 3 to 4 weeks, we splurge beyond usual daily joints. first time was at the bar for two.... great but something was lacking. Fun experience at the bar but they need to work on it to be a fulfilling experience. the sushi needed to be bigger for me. the decor felt empty and too modern to be a japanese Restau of authenticity. NYC has interesting modern japanese decor but here felt empty and small at the same time. I was expecting an old school japanese ambiance. The sake pairing was generous. At $250 per head tho, it felt too Jiro hyped but willing to pay for experience. second time was at a table in the back for four.... i brought a Cardiologist buddy from Chicago and initially I wanted to cancel but there is a cancellation fee... sake pairing was same selection but the Pour was very miniscual and not worth the money especially with 4 people. Should have bottled. Fish selection was also less diverse and the size felt smaller ... no mantis shrimp, no butterfish... Again, I needed bigger american cuts. At $250 per head times 4 people.... the hype felt even bigger ripp!!! the horror is that at the price, they also need better settings. Although glassware is very decent with Spiegelau, It feels like ikea furniture at a take out joint trying to copy Eleven Madison especially in the back tables. SO Don't sit in the back!!! November 2013 will be my last trip for awhile if not indefinitely. After my second trip, the restaurant lost its consistency to me and is actually boring to sit in the back. Service is good but not exceptional... the owner needs to take everyone to eleven madison to experience service; where the wine pairing never sees the bottom of its glass and the cocktails taste like nectars from heaven. THE FOOD IS GOOD. especially the sea urchin is to die for alongside the chu toro and their special large shrimp (not the mantis shrimp). Have a shrimp and 2 unis after the omakase to top off dinner and it feels more fulfilled. my favorite is their shrimp cooked in broth especially because of its uniqueness even after everybody makes an ebi. maybe give a shot at least once at the Bar. Japanese??? Have the sashimi at Aburiya!
(2)Brian L.
Although the price is very reasonable for the number of pieces you get, I came away underwhelmed by Sushi Nakazawa's omakase. Although there were some very good pieces, a large number of the twenty or so pieces I could have done without. The service is nice but was also a bit stuffy with waiters and suits and ties. I prefer a sushi joint that is much more relaxing. One major disappointing feature of Sushi Nakazawa is that if you are still hungry after your omakase they do not carry a full menu of all types of fish. You can other re-order one of the pieces served during your omakase or they have two to three other pieces that you may order. If you are like me and just want another chutoro or otoro, you are out of luck at Nakazawa. Not a bad option but don't kill yourself trying to land a reservation here. I much prefer the omakase at ushiwakamaru.
(3)Ann N.
Booked months in advance to get seats by the bar. My boyfriend and I are big sushi fans and we've been to some really great spots in Tokyo. That said this is top notch sushi that deserves the price tag. The skill with which it's made is inspiring, ingredients are fresh, and really.. it's very very good. I will never look at sushi the same way again. And yes the famous egg (tamago) dish is very good. :) This isn't an every day kind of place for sure (well I guess for the 1% out there), but if you have the chance (and money), I highly recommend giving this place a shot over Per Se or the other exorbitantly priced restaurants out there. This place serves one thing only but serves it really really well - sushi.
(5)AnAppleaDay A.
The $40 sake pairing was a great offer to go with all the uber fresh sushi. The reservation process was a pain. Make sure to hit refresh at 12midnight on your OT app (that's how I got my 7:15pm reservation on a Saturday night! at the sushi bar) I did this on and off for about a month before I got a reservation. The only thing I did not like was the Tamago, funny, since it was one of the highlight on the food porn/documentary. I was still hungry at the end of the meal, you can order a la cart after. We got more uni and they were very fresh and tasty (3 kinds: Main, California, and Japan) the ones from California were the best. don't bother going if your reservation is at the dining room, it is not worth it.
(4)Will S.
Good yes. Worth $175 with tip and no drinks? Not for me. I really enjoyed about 1/3rd of the servings but the remaining 2/3rd ranged from good to not so much
(3)L L.
Best omakase in NYC. The tamago is so unique and definitely worth all the praise. Chef Nakazawa is super friendly and makes the dining experience so much fun. I've been there a few times now so he remembers what my habits are (ie. not a fan of mackarel, likes taking pictures of my food, etc.) and will joke around about it. Having the omakase at the bar is part of the wonderful experience, so don't try to book a table in the restaurant just because it's easier to get a reservation. Chef Nakazawa only serves the sushi bar and the rest of his team serves the restaurant.
(5)Jonathan E.
This is a whole other level of sushi that is reminiscent of that first incredible Tokyo sushi experience. Your night starts off with the best piece of salmon you'll ever have, the elusive ivory king salmon, and ends with a piece of tamago that not only makes the chef cry but will make you cry as well when you realize you will never be able to eat another piece of tamago again unless you happen to get lucky and have another reservation here or a select few restaurants in Tokyo. In between those transcendent bites are a number of other amazing sushi pieces including a perfect Japanese sardine, melt in your mouth Maine scallop and luscious barrel fish. The sake pairings were perfect. I do not recommend going here if you're not sitting at the sushi bar as it takes away from the experience and the care that was taken for preparation of the sushi for bar diners was considerably different from table diners. My only gripe was the choice to serve Santa Barbara sea urchin over Japanese. We had a piece and hand roll of the Japanese variety as add-ons after the omakase was finished and there was no comparison. Hoping that my next experience here will live up to the high bar set by the first.
(5)Stan P.
Would Chef Jiro approve? I am not sure.... When we walked into the restaurant, it felt more like an American/Western-style restaurant. For some reason, I was expecting more of a Japanese-style decor. All managers and waitstaff were dressed up in black suits - a bit strange for a sushi restaurant. One of the sushi chefs at the sushi counter were not from Japan - he told us he is from Mexico. I expected an upscale Japanese sushi restaurant to have all Japanese sushi chefs. The non-Japanese chef actually did a lot of fish cutting. Not that I will be able to taste the difference, but I would have expected Chef Nakazawa to cut the fish and made the sushi. For those diners that did not sit at the sushi counter, they would get sushi made by the two other sous-sushi chefs. The sushi generally was fresh. Read reviews about the mantis shrimp but didn't get that - only got cooked shrimp, which was just so-so. Some of the highlights include scallop, shima aji, Uni. Chef Nakazawa was very friendly and liked cracking jokes. We were served a slice of honey cantaloupe as dessert. It was very fresh; guess chef wanted to stray away from Chef Jiro's no dessert policy. At the end, a bunch of customers for the next seating arrived and had to wait right behind the sushi counter. Wish they had less tight seating times. IMHO, the experience at Brushstroke felt more authentic and less rushed.
(3)Michael L.
I won't spend time reviewing the food as all the reviews are spot on. It's incredible, as a benchmark, been to many of the top places in NY (not Masa thou). I really enjoy the different flavor profiles which are explored. If I could have deducted a 1/2 a point, I would have for service. I decided to go with the Special Sake tasting. When visiting other restaurants of this level, requests for information have never been rejected. It's probably expected. I asked for a list of the sake which was served and was answered with a "I'll see what I can do", the list never materialized. I'll go back for the food, but if Sushi Nakazawa wants to meet the expectations of people willing to spend 400+ on dinner for 2 the small stuff counts and the cost to doing these things are minimal.
(5)Daniel K.
Anybody who knows me will say that I am not a sushi guy. I've had a lifelong struggle with seafood in general, and had never been to a restaurant that showed me exactly what I was missing. Until I came to Sushi Nakazawa. I came at the invitation of a friend who had managed to land a reservation for two at the Chef's bar. The experience was enlightening. The explosion of flavor and complexity of a seemingly simple dish blew my mind. I'm sold. I'm a fan. This was worth every cent.
(5)Lynn C.
My boyfriend was obsessed with Jiro Dreams of Sushi, so he was very on top of getting reservations at Jiro's apprentice's new NYC spot. What a wonderful dining experience! We were seated at the bar and got to experience the highly skilled and very friendly Chef Nakazawa. After hearing about the locally sourced seafood and seeing how it's carefully prepared just for you, Nakazawa set a new high standard of how sushi should be served and eaten.
(5)Thompson L.
We wanted our first day as a married couple to be special, so instead of flying to Tokyo for sushi, we made a reservation at Sushi Nakazawa. The reservation system is a bit elusive, with only 10 bar seats-- more likely than not you will be sitting at a table out of sight of the famed Jiro Ono apprentice. We got lucky though and got to sit right in front! =) The atmosphere is inviting. There was classical music playing in the background (albeit a little loud), modern decor with a granite counter top, even the swivel bar stools had leather arms and a back. The spacing between diners was great--- hands down the most comfortable sushi bar experience I've ever had. Nakazawa-san is in a league of his own. He has this magnetic personality that you would not expect from a high end sushi chef. Most NYC sushi chefs are grumpy-- I don't mind since I respect their craft and their food-- but Nakazawa-san's laugh is intoxicating and he has a really good sense of humor. His English is also surprisingly good. I'm not sure if its a result of his time spent in Seattle but we were able to have a coherent conversation and you could tell he was enjoying the interaction and not annoyed by it. Love it. There is no menu. It's $150/pp Omakase all the way. There is a long drink menu but I recommend just going with the $40 sake pairing. You get 6 glasses of sake with 12? (I lost count because I ended up ordering 5 or 6 pieces on top) pieces of Nigiri and a Toro handroll for $190 before tax/tip. Each additional piece of Nigiri cost about $8/piece. Expected, so no sticker shock here. The Sushi is great! I've written so much about the experience it's hard not to write about the Sushi. I started out with two pieces of Alaskan Wild Salmon, One smoked one not smoked. I was expecting these a little further down the line with the usual white fish first but it made no difference. You'll notice that he chooses quite a few Northwest fish for his lineup. WA Geoduck, Alaskan King Salmon, etc. Then came the Chard, Mackarel, Hamachi, etc etc etc. The pieces that really stand out are the smoked and pickled pieces. It's all technique here fellas-- the flavors and textures are complex so you'll end up sitting there trying to compare it to something you've had before. I couldn't put my finger on some of them and I just love that feeling of experiencing something new. The scallop is such a crowd pleaser-- a little sea salt on top, some citrus and a little poof in your face jalapeno burn with the delicate crunch of fresh scallop. yum yum. The toro, uni is what you expect-- ridiculously good although he does not crack the uni open from the shell anymore. The meal was perfect. I even bumped into Alex, the owner on our way out. He was personable and took a picture for us outside the restaurant. If you can swing it-- I highly recommend you give Nakazawa a try!
(5)Ashlee H.
Besides having a small conflict with the manager regarding my reservation, Sushi Nakazawa is one of the best sushi restaurants I have yet to encounter. Each piece of fish had a wonderful melt-in-your-mouth quality and the sake pairing complimented each piece of nigiri very well. In addition, Nakazawa's famous tamago was delicious; it's no wonder why it's so renowned. Although you may not leave the restaurant feeling terribly full, you'll have eaten some of the best sushi one could ever have in New York.
(5)Cynthia W.
An experience! First, I felt like I was in the Matrix because everyone was in slim black suits. But the service was impeccable. The meal was generous and each course was interesting, you won't be disappointed. I also chose the sake pairing which was a great value.
(4)Elin J.
This restaurant is great and the quality of the food is outstanding. I had to make reservation months ahead to be able to get one, and that built up my expectations about this restaurant so much. I also saw the documentary about the restaurant that explains the whole concept, and the chef Nakazawa is in the movie as well so it was interesting to actually see him in real life. The restaurant was living up to my expectations, but I love to eat my sushi with soy sauce even if I know that you should not do that at this restaurant because the quality of the fish is the highest possible and the soy sauce overpowers the taste of the fish. The staff was not happy about serving me sauce soy and I actually had to ask them several times to get it, and they made a big deal about it and made me feel uncomfortable, and they even said "you make the chef cry", which was not necessary at all because the customers should be their biggest concern and priority. I really enjoyed this place and the food, quality and atmosphere was great, but I do think it is a little bit overrated. My favorite sushi place in the city is called Sushi of Gari, and I was comparing this restaurant to it and I thought this restaurant was going to make Sushi of Gari look like armatures, but I actually like Sushi of Gari more than Sushi Nakazawa.
(4)Samantha M.
Fish was fresh and delicious, staff was attentive and professional, and Chef Nakazawa was friendly and easy to chat with, cracking jokes and making us all laugh. Amazing experience!
(5)Food S.
Sushi Nakazawa was maybe the best sushi I have ever had, and I eat a lot of sushi, including in Japan...maybe ever. Every piece was an event and amazing. We went for an extra 5 pieces beyond the 20 piece omakase, and it was definitely worth it. The premium sake pairing with each course is also a must. A great meal! Go in with your eyes open and your wallet fat...$625 including tip for 2 ppl.
(5)Kevin C.
Very attentive staff, great decor. However, sushi was not mind blowing for the price of 120 at table / 150 at bar. Went because of the documentary Jiro dreams of japan. There were some amazing pieces, but overall experience was good but not great. A contributing factor to my rating is the tiny size of the sushi. I left the place feeling hungry and robbed. The tuna, mackerel, shrimp and uni were my favorite. The rest were not so memorable.
(3)Ed S.
Service was excellent. Sake pairing was great. However, the sushi while good, was a bit of a let down. Esp for the price and wait to get a table here. The omakase is the only way to go. I suspect they will get better the longer they are open. Def worth the visit esp if you are a fan of the movie and sushi lover. But temper your expectations somewhat.
(4)Sharad K.
There's little I can say here that hasn't been said before. Eating at Sushi Nakazawa was a unique experience that I'd highly recommend. I was lucky to come here with a friend the day that the New York Times review was published. Since then, it has been impossible to book a seat. If you're lucky enough to get in, you'll have a great time. At $40, the sake pairing is a steal.
(5)Kenny P.
Having watched and lusted over the beautiful cinematography of Jiro Dreams of Sushi, I've often wondered if I would get close to that kind of experience and food anytime soon. Nakazawa-san has delivered a pretty compelling sushi experience without the need for a trip to Tokyo. I'm not going to list all of the items that I got the pleasure of trying (a lot of other people have done so already, and their lists are fairly similar), but I will outline some of my favorite (although they were all amazing and memorable): - Sockeye salmon - Wonderfully tender piece that reminded me of smoked salmon, but to a much nicer degree. - Jack mackerel - Mackerel is one of my favorite types of fish, and this was buttery, melt-in-your-mouth goodness. Nakazawa-san would later tell me the secret to great mackerel is carefully controlling the temperature of the fish. - Mantis shrimp - One of the most juicy and tender pieces of shrimp I've ever had, paired with a slightly sweet sauce that complements it, but doesn't overpower it. - Uni - The usual uni I have is salty to a fault. This was incredibly creamy, with a slightly briny taste that leaves you wanting more. Nakazawa-san offered us the chance to pick our own sea urchin too, which was fun. - Tamago - Everyone knows that he spent a lot of time perfecting this, and it didn't disappoint. Slightly sweet and a very consistent texture and taste. Nakazawa-san's demeanor is also quite friendly, a stark contrast from the stoic Jiro. He'll talk with you, ask you what you like, dislike, and generally joke around, which in my opinion, goes a long way in making you feel comfortable and at home. There's really not much more to be said other than that it was a superb experience, and I can't wait to be back!
(5)Jason F.
Dreams of Nakazawa. I've been to my fair share of sushi restaurants and have done many omakase meals. I have watched Jiro Dreams of Sushi and thought, "could Jiro's sushi be that much better than what we have here in some top NYC sushi restaurants?" Once I found out that Sushi Nakazawa was opening in New York, I figured this would be as close to experiencing Jiro Dreams of Sushi as I could get. Sushi Nakazawa surely did not disappoint. This place is definitely above the rest of the sushi restaurants I've been to in the city. Every piece of sushi is expertly prepared, from the temperature of the fish, the way the fish is stored in the refrigerator, the nori that he uses, the amount of soy sauce he puts on each fish, the fresh wasabi, the rice. Every thing is thought out so well; every piece of sushi is perfectly balanced. Chef Nakazawa is friendly, the service is attentive and composed and the seats super comfortable. Although expensive, I thought this was worth every penny spent. If you can a reservation and want to experience sushi at the next level, I highly suggest Sushi Nakazawa.
(5)Jerry B.
Not a fan of the suits and wine glasses for sake. Would prefer a simple sushi bar than a restaurant that feels classy when eating sushi. I can't deny the food is pretty good but I feel like I get much more value going to yasuda or kura.
(3)sanjay P.
2nd time there last night and was even better than the first if you can believe that. This place is just amazing and the staff is incredibly knowledgable.
(5)Cynthia M.
I ate at this place last Thursday night on a trip to New York. My boyfriend really wanted to go, so I tried really hard to get a reservation at the sushi bar during our three day window in New York. If you want to get a seat at the sushi bar, you pretty much have to book the reservation within the first 15 seconds it is open on opentable! They open 30 days in advance. Here's a tip!: Attempt to make a reservation around 11:58 just so you get through the captcha that may come up. I assume they do this because some people may have bots that try to make reservations. Once it hits midnight, just refresh the page like crazy, and you may be lucky enough to get a spot! All of the fish is very fresh, just as you would expect at a place like this. My favorites were the Trigger fish with liver, fatty tuna, yellowtail, and sea urchin. I wasn't the biggest fan of the squid with shiso leaf, but I enjoyed everything else. The sushi here was very good, but it is not the best I have ever had (I have been to Japan, so you probably can't beat that). Many of the pieces are flavored with tastes that compliment the fish, such as soy, yuzu, lemon, and shiso. We ended the night with the egg custard and a lychee gelato, which were both great. The service here was excellent. Someone would come over and take the chair out when you made any sort of indication that you were going to get up. The water and ginger was also refilled at a very appropriate rate (not too much or too little). Chef Nakasawa was very entertaining, and he was telling us all about different types of fish. When he could tell I was starting to get full, he offered to make the pieces a little smaller, which was very nice. If you can get a reservation at the sushi bar, I definitely think that coming here is worth it.
(4)Huong V.
Heart skipped a beat when I snagged a reservation here a week in advance. The night of the blizzard. I called them to confirm. They called me to reconfirm. We made it alive and well...and so did a full house of people. For a "deadly" snow storm brewing, street shutdown and subway threatening to close in a few hours, I'm proud to sit among true food lovers who has proven that nothing will stop them from enjoying a good meal. Suck it, Juno. The experience: Chef Nakazawa was so friendly and interactive. It was a delight to watch him and his crew expertly assemble and mold the sushis into place. The intricacies of the flavors, textures and colors are definitely a work of art. I could do without the lean tuna (was never a fan) and clam, but loved majority of the pieces, especially the scallop, sweet shrimp ...and of course uni. DROOL. My mind was not blown, but I did enjoy the meal a lot. Along with sake pairing and an extra order of uni (mm mmm mmmm), bill made quite a dent in the wallet. But hey, it was a special occasion and I just had to (somewhat) see what Jiro was dreaming about. =)
(4)Jerry L.
If I could describe my experience in one word it would be "salty." Having tried a plethora of sushi restaurants in NYC, I was let down by its omakase. The hype surrounding Sushi Nakazawa just didn't meet my expectation. I feel like this restaurant is best suited for those who like simple "New York" style sushi rather then traditional or innovative kind. The fact that the only standout of the meal was the uni is a reflection that while the fish was very fresh the sauces didn't help much. The sauces just made it way too salty. I would have definitely loved this restaurant more if I wasn't aware of better options (Sushi of Gari). I had to say though, the lychee ice cream was amazing.
(3)Elle W.
Only come here if you snag two seats at the Sushi Bar. 85% of the reason I enjoyed coming to Sushi Nakazawa was watching the chefs prepare the food. Their hands danced around, prepping octopus or patting together sushi rice, while they joked around in Japanese to each other. They serve you one piece at a time, so the anticipation certainly heightens the experience. If you sit at a table, you miss all of this. The dishes come to you out of thin air because the dining room is completely removed from sushi bar (further back in the restaurant). I feel like it's a huge waste to spend all that money without the show. The funniest experience happened at the hostess stand. A family of 4, whom I can only hope were tourists, came in and asked, "Do you guys do takeout?" HAHAHA the shocked silence was amazing. It would only have gotten better if the hostess had replied, "Do you know who we are?" in a super snobby voice...but she did not. She was very polite. Omakase is $150 at the bar. It's delicious and amazing. I wouldn't go as far to say the sushi itself changed my world, but Sushi Nakazawa definitely a place to go for a special occasion.
(4)Yangy L.
I really wish I can give this restaurant a higher score since Chef Nakazawa is such a humorous and cool chef, but I simply cannot based on the food alone =[ We had the 20 course omakase that ended with the infamous egg custard and an amazinggggg lychee gelato. Here's what we had. I put a asterisk next to the ones we really enjoyed. Please excuse any spelling errors Chum salmon Smoked sockeye salmon Scallop w yuzu pepper* Squid with shiso leaf, freeze dried soy sauce, plum ume Trigger fish w liver* Black gnome fish w lemon juice* Horse mackerel Half beak Brown tiger Shrimp White wreck shrimp King mackerel* Amber Jack Bonito, a type of tuna Akami, zuke, toro blue fin tuna Uni w white truffle* Salmon roe Salt water eel Tuna hand roll Egg Lychee gelato I felt that a lot of the seafood was a bit over seasoned and some would definitely taste better without the fancy salt and freeze dried soy sauce. Furthermore, the portions were on the small side. Compared to the omakase I've had at Sushi Dai in Tokyo and even at Tatsumi in Edgewater, NJ, Nakazawa was a bit of a let down. Both of those omakase's were significantly less expensive too. On a more positive note, the service was impeccable, our water and ginger was replenished very quickly, and when we were leaving, the lady knew exactly which coat belonged to which patron.
(3)James N.
OpenTable reservations here operate on a 30-day window. So stay up until midnight 30 days in advance to book the bar on the day you want. The sushi was great and fresh and the experience is great. Chef Nakazawa is a comical and lively person. 1. Chum Salmon - light. 2. Coho Salmon - stark contrast w/ the first. Smoky, dark, and deeper in flavor. 3. Scallop - kind of funny that he tapped it and you see it shrivel. It was taken fresh out of its shell and seasoned w/ Yuzu pepper. 4. Squid w/ Shiso Leaf - a softer consistency than coconut and the leaf has very subtle flavors. 5. Triggerfish w/ Its Liver on Top - make sure the liver touches your tongue for that richness! I accidentally put it in my mouth and the liver was swallowed before I could savor it with the rest of the piece :( 6. Red-Spotted Grouper - the yuzu zest makes this highly refreshing, which couples with its delicate and soft texture progressing toward a chewiness. 7. Halfbeak Sayori - might be my least favorite for its sturdiness. 8. 7-Day Aged Mackerel - mushy and flavorful. 9. Dungeness Crab - as expected and delicious. 10. Shrimp - well-cooked and moist, but nothing out of the ordinary. 11. Spanish Mackerel - light, airy, yuzu zest, dissolving effect. 12. 7-Day Aged Yellowtail - :D 13. Bonito - reminds me of the Coho but of a lesser intensity. 14. Bluefin Tuna - more sturdy than regular tuna and a darker taste. 15. Soy-Marinated Bluefin Tuna - the soy flavor really creeps up on you to a satisfying yum. 16. Fatty Tuna - pretty fibrous at first until it hits saliva and simply melts. 17. Sea Urchin - fresh and savory. 18. Trout Roe - kind of like popping boba and not salty whatsoever. 19. Saltwater Eel - one of my favorites. Heated w/ a blow torch which keeps it warm and highly aromatic once eaten. 20. Tuna Hand Roll - on the salty side. 21. Egg Custard - sweet and fluffy. 22. Lychee Gelato - nothing special but it ends the meal on a light, fruitful, and fresh note.
(4)Lisa I.
In my few (but wonderous) experiences with high end sushi in Tokyo, San Francisco, LA, and now NYC, Sushi Nakazawa is in the top 3 dining experiences...ever. I was taken over with sheer excitement when I found out that Daisuke Nakazawa was going to be making my sushi for me as part of our 20 piece omakase experience, and I couldn't stop smiling. There aren't that many words that could describe my experience here. "Delicious" and "amazing" just don't quite cut it. Most sushi places tend to have very stoic environments where the head chef rarely interacts with you as he's generally taking his craft very seriously and quietly. Not at Sushi Nakazawa. Nakazawa-san engaged with all of his guests for the evening, and went through the process of explaining each piece to his guests. Two special orders were made for me since I'm violently allergic to sea urchin, and have a general disinterest in ikura or the fish eggs; a gesture that came unexpected but was incredibly grateful for. The omakase experience is one that I couldn't recommend more to anyone looking for an interactive and exciting meal. I would also suggest that you aim to sit at the bar and not in the restaurant since this is truly where I believe Nakazawa differentiates itself away from your standard omakase experience. The best things we ate all night was the second salmon nigiri that tasted like it had been smoked, the katsuo that was also smoked in a similar fashion, and the super fresh and delicious ebi nigiri. That being said, I don't think there was anything I ate that I didn't supremely enjoy. My husband had the sake pairing with his omakase and enjoyed hearing all of the details on how the sake would pair with the upcoming nigiri. Reservations for the sushi bar omakase experience at Sushi Nakazawa are made 30 days in advance, and fill up QUICK. As in, they're gone within the day. Reservations for the restaurant dining room are also available, but note that this is an entirely different experience.
(5)Neline S.
I read about Sushi Nakazawa opening about a year ago and my friend J and I discussed having sushi there. One year later, I was able to snag reservations while we were having brunch for Wednesday at 9pm and I was pretty excited. It was my first Omakase meal and J's second time here so she helped me navigate the meals. We had reservations at the bar so we could watch the excitement as Chef Nakazawa worked his magic. Despite what everyone says about not having sake J and I ordered the $40 sake to accompany our meal. Chef Nakazawa and his team were engaging, polite and allowed me to take pictures of the meals. Some establishments have a no picture rule which I understand but it was nice to capture the meals as well. I liked the sleek interior of the leather bar seats which is different from a traditional sushi place. The 20 piece sushi was extravagant and worth every penny. The subtle flavors danced in my mouth and provided me with a greater appreciation. I loved every minute of my 2 hour meal and since it was the last one for the night, we didn't feel rushed. I would come back here in a heartbeat!
(5)Alan J.
I was taken here last night as a reward for setting up my technically deficient friend's wifi, Netflix on a smart TV, and MS Office, and finding the paper jam in her printer. We were seated at the time that we reserved. I've seen elsewhere people saying that they had to reserve 30 days in advance--we, however, were able to reserve the night before using the restaurant's website. For me, atmosphere is 50% of my enjoyment, and a really bad atmosphere can ruin a meal. When we first sat down. the center table was occupied by six very loud young men, probably Goldman Sachs guys blowing off steam and spending a huge wad of money. OK, i get that the restaurant needs to accommodate them--they are the big spenders--but someone could have told them to tone it down a bit. The guys were so loud that it was hard to hear the waiters, who come to you and explain every item that you will be eating. The only thing offered is omakase (chef's choice). You do not see a menu, and no one even told us what it would cost. The cost is $120 per person. I don't think I would have done this were I not being taken. Even before the meal starts, a waiter comes to the table with a display tray showing each of the spices being used that evening, just to make sure you are not allergic. (At least, that's what I think she was doing, I could not hear her.) There is a huge selection of sakis and wines, ranging in price from $16 to sky's-the-limit. Bottles of wine range from around $100 to $1000. The 20 entrees (each entree being a piece of sushi) are brought two or three or four at a time. The waiter explains each entree, what type of fish, what the chef did to it, what spices were used. The waiter tells you what order you should eat the entrees in. Each piece of sushi was more delectable than the last. They melt in your mouth. The flavors are sublime. You get a up of ginger with your meal, and when you run out of ginger, someone comes to refill your cup. Also, you have the option of using chopsticks or using your fingers. In case you choose the latter, they place a finger towel next to the bowl of ginger, so you can cleanse your fingers after each course. It was hard to enjoy the first four-or-so entrees because of the roaring Goldman boys, but they left around that time, and then everything was perfect. There is no dress code for patrons--some guys were wearing just a white t-shirt. But the waiters were all dressed impeccably in fine-looking suits or eveningwear. The restaurant is located on probably the most charming street in the Village, also known as Cherry Lane, a great neighborhood to stroll after the meal. The meal ended with a lemon-lime sherbert (course no. 21). I would have given 5 stars, but the noise level for the first part of the meal was intolerable, and the staff made no effort to quell it. All they told us was that the Goldman boys would leave soon.
(4)Sarah S.
I don't know HOW my Dad got a reservation here (as I'd been prowling OpenTable and calling at their tiny, promised reservation window for months), but he did and HALLELUJAH! It was an unforgettable night of food. Sadly, we weren't able to get seats at the sushi bar, but sitting in the dining room was still lovely. We opted for the tasting menu with sake pairing, which is a pretty reasonable deal considering you get to taste six different sakes. The sommelier (or the sake equivalent) was very difficult to understand with her thick accent, so we missed some of the pairing details. She also gave us the wrong sake with the second course, which was fine (and quickly corrected), but it seemed to fluster her for the rest of the meal. Oh well! I'm no sake snob, and the wines seemed to pair beautifully. I've never been to a traditional omakase meal, so I have nothing to compare it to, but I found it to be a beautiful experience. Each course is introduced and described by the waiter, and is obviously well-planned in terms of progression. I loved being able to try 20 different, delicate, beautifully-orchestrated plates, and tasting all kinds of fish I had never tried before. It was hard to pick a favorite dish, but the salmon course and the tuna course was to die for. I love this style of eating: the portions are small, but the plates come quickly, and by the end of the meal you're satisfied but not uncomfortably so. The tasting menu ends with the famous egg dish (featured on JIRO DREAMS OF SUSHI) and then finally, yuzu sorbet topped with fresh pomegranate seeds. It's the perfect complement and palate cleanser. I don't know the next time I'll be able to experience a true omakase (it's pricey!), and I may never make it to Jiro's restaurant in Tokyo. But I'm thankful to have had my evening at Sushi Nakazawa. A truly special restaurant.
(5)Arlene Y.
**quick tip if you want reservations for the bar, instead of waiting till 12am everyday, just go to open table during a random time and click refresh and you can find seats (that people cancelled beforehand).** Once you try this place... you can never have take out/cheap/regular sushi ever again! Every piece of fish was melt in your mouth goodness, and you could really taste the different flavors that he adds to each fish, from the sea salt, to the wasabi, to the truffle, it was all so delicious. The rice was at a nice temperature and the fish was very fresh. My favorite was the trio of the tuna and the uni-I literally closed my eyes, savored the bite, and whispered "food-gasm" to my boyfriend. I give it 5 stars because Nakazawa was a joy to watch and he was entertaining. The service was excellent, they were constantly refilling our waters, folding our napkins, and there is a designated person that pushes your stool in (while you are still in it) to fit into the table. Yes this place is worth the money and the wait!!
(5)Diane Z.
A lot of hype. I think chef Nakazawa spent too much time with Shiro in Seattle, and not enough time with Jiro. We walked in and there was already a couple waiting to be seated. The sushi bar was still full of guests finishing up. This led to a bottleneck in the front of the restaurant with people standing around and more people trying to get in with nowhere to go. The hostesses and servers also do not try to help out by directing people (I guess because there really is nowhere to go). One of the hostesses even looked visibly irked by the crowdedness. I already started having flashbacks of Shiro's and was just hoping this was just a design flaw and was not a foreboding sign of bad sushi to come. I decided to use the restroom before getting seated, but someone was inside. After waiting for about 5 minutes, I asked one of the servers if this was the only restroom, and she confirmed that it was. Finally, a large man came out, made no eye contact, and made a bee-line for the exit. Ughhhh.. bad sign. I slowly opened the door and, of course, there were shit pieces floating and the toilet is clogged! Disgusting. I know this isn't the restaurant's fault, but with one bathroom for the whole restaurant, this is a horrible encounter. So gross. Back to the waiting. I asked the nicer hostess how the seating around the sushi bar happens, and she told me that it is determined by arrival time. Since we were the second to arrive, we asked to be seated away from the boiling broth and close to the chef. She was able to get us very prime seats at the bar. Thank you! After getting seated, Chef Nakazawa flashed us a huge smile and welcomed us. This helped ease my nervousness about the sushi we were about to have. However, as we spent more time with him and watched him work, it was clear that Shiro rubbed off way too much on him. The chef was making jokes, and even showed us the live shrimp and had them jump on the sushi bar. A nice gesture, but at this price point, it was borderline obnoxious. Flashbacks of Shiro all over the place. Food: To me, it looks better when the chef slices one or two pieces, maybe let it rest for a second or two while getting the rice, and then form it into a perfect piece of sushi. Unfortunately, chef Nakazawa never holds a knife and gets pieces cut by his helpers. He took some cues from Shiro's assembly line sushi factory, ugh. At about our third or fourth piece, chef Nakazawa actually knocked down one of the soy sauce containers and spilled soy sauce all over ten pieces of fish! We all gasped and after he salvaged the pieces and gave it to one of the helpers. At least he wasn't going to serve the pieces to us after we all knew that they were soaked with soy sauce, but I'm sure those pieces were served later to some other unsuspecting customers. A lot of the pieces served were just ok. However, the scallop was great, still moving and the texture was superb -- best piece of the meal, hands down. The uni was also very creamy and delicious, but Santa Barbara uni usually is. We had a huge cooked shrimp from Ecuador (a bit hard to eat in one bite), and a fresh whiteleg shrimp. The whiteleg looked promising since the shrimp was alive, but it was anticlimactic. They also throw out the heads and shells as other people have mentioned, what a waste. I saw some of the helpers making pieces of spot shrimp for the customers in the dining room, but all the shrimp was prepared hours ago and just sat in a box. The cuttlefish was chewy, they should have scored the meat. All of the smoked pieces were actually really smokey in a good way, delicious. The seared pieces were also nicely prepared. A lot of great techniques that show Nakazawa's training with Jiro. The seaweed and rice was also pretty perfect, you can see the potential in the food. However, so many of Shiro's horrible ways and shortcuts are evident in how the restaurant is run. After all the fish, we were full, but for $150 per person, it is definitely not worth the money. We also opted for the sake pairing for $40 per person -- this was actually very worth it for 5 glasses. If you want to go just to meet chef Nakazawa, then you will have a great time. He is very friendly and will joke around with you. He loves to put on a smile and pose for pictures. He even joked that pictures are free but sushi is not - a bit distasteful, in my opinion. But I think this is a recurring theme - money. Yes, people open restaurants to make money, but you can tell that this is THE primary reason that this restaurant is open. A lot of corners were cut, in the layout of the restaurant and in some of the food prep. After this experience, the fact that they did not get a Michelin star is not surprising. The service is ok at best. Maybe three pieces of sushi were amazing, but most were just ok. Sometimes, you get what you pay for, but this is not one of times.
(2)Sara N.
My brother and I are a pair of scrappy street kids who were hypnotized after a random viewing of "Jiro Dreams of Sushi"--and we thought, if we can't have Jiro, we will have the next best option. Long story, short, it took about 4 sleepless months and a midnight miracle for us to land a Friday night reservation at the sushi bar and our spirits were buoyed for weeks leading up to the dinner. Upon entering the restaurant, we were greeted by the entire wait staff, who would kindly, yet awkwardly dote on us for the rest of the evening. We found our plush seats at the bar and nervously glanced around for the rest of the party. It was very quiet, and I recommend a 7:00 PM reservation for a fuller house and livelier time. The first half of the dinner was a bit stiff--the dark temple-like ambience and hushed whispers doesn't exactly allow for a raucous Friday bacchanal. However, the chef's charm and guests' glasses of sake melted away any formality and the evening became more relaxed toward the end. Like I previously said, my brother and I can't pretend to be experts (or even novices) on world-class sushi, so we lack the merit to critique the menu. We wouldn't know the difference between canned tuna and Japanese bluefish tuna, even if you told us. The majority of the sushi menu were marine species that we were consuming for the very first time in our lives (e.g., perch, sea urchin, eel, mackerel). But we truly relished each tasting--particular favorites included the smoked salmon, scallop, fatty tuna, sea urchin, and egg omelet. When they ask if you wish to add white truffle shavings to the sea urchin for an extra $20, don't think--just say yes. As Jon Hamm says, "The best or nothing." At the end of the meal, you have the choice to request 2 or 3 sushi tastings again, and we chose the aforementioned smoked salmon, scallop, and egg omelet. If they allowed more, we would have requested the entire menu. After the final tasting, they provide a cup of hot green tea and fresh lychee sorbet, which was equally divine. The only downside of the night was that the head chef, Daisuke Nakazawa, was not in attendance. He was a major reason why we worked so hard to score a weeknight reservation and his absence was a slight disappointment. However, the young sushi chefs left in his stead were amiable and pleasant. Not much for conversation, they were machine-like, operating with skillful efficiency, rhythmic movement, and wasting no space or time. It wasn't the best meal we had ever had, but it will always be a special memory to share with my brother. We both fell in love with a documentary and dreamed of living a similar extraordinary culinary experience. And it came true last night at Sushi Nakazawa.
(4)Christina B.
Came here for the first time tonight for our 1 year wedding anniversary. The place is beautiful very simply designed but elegant. We sat at the sushi bar for the omakase tasting. 21 pieces of fish and a sake and wine pairing. Sushi was delicious, and the sushi chefs were very nice. Wine pairing is optional. If you didn't have it you wouldn't be missing out it wasn't extremely impressive. My favorite was the three types of tuna while my husbands favorite was the bonito. Would definitely go back there for al la carte. Overall it was a fun night met some interesting people and look forward to going back
(4)Jenny C.
Ok, so note: If you want to sit at the sushi bar, it's GOT to be done via online reservation. I actually got my reservation via a friend with connections (because it was 2 weeks out and I wasn't sure if I would snag a last minute cancellation) - and though I specified SUSHI BAR I guess he didn't clear that. So not the fault of the restaurant. But I was caught off guard and disappointed when I got there, especially because it was for a out of town friend visiting....that being said, the restaurant was super nice to accommodate my disappointment by giving us the 1 table up front by the window which is in the sushi bar room so you can still kind of see the action. Not too bad of a consolation seat. There's no menu, you're getting the course sushi. just fyi for those that don't know. The sushi was great. HOWEVER - not to be a hater, but it wasn't the BEST I've ever had. I feel like there are other places on par with this caliber of sushi. Then again, I went on a Sunday which is the night Nakazawa isn't there. So I'm conflicted - do I try again? Will it really be THAT much better? It was still pretty darned good. I will say that it's one of the nicer interiors of a sushi restaurant - not the usual wooden décor that is pretty standard everywhere. Loved the modern look to the restaurant. But worth dropping another $400 for 2 ppl good?!?! Please feel free to message me on what you think about this!
(4)Judy B.
YES. JUST YES. I am a sushi snob that has eaten sushi at some of the best sushi bars around the world. Needless to say, Sushi Nakazawa is among the top sushi places I've been to. Sushi Nakazawa is the perfect inbetween of traditional no-frill nigiri sushi and technically fancy and over-the-top sush to showcase the most subtly flavorful yet fresh taste of sushi that you can possible imagine. I went in October during my visit to NY and apparently it seemed to be truffle season. Though I don't remember every single piece of fish I had that night, I know that during truffle season, Nakazawa will shave some truffles on top of his uni nigiri for a $15 add-on. ITS TOTALLY WORTH IT. The best piece of sushi I've ever had in my entire life. His famed tamago, of course, is far beyond and different than any tamago I've ever had. It tastes more like a sweet soft, sponge-like dessert, made out of egg. Though the price is expensive, it's actually not too bad compared to how many pieces you get. Pricey, but not the most expensive sushi dinner I've had, so I definitely felt like it was worth my money. Though getting a reservation was almost impossible, it was worth all the time and effort I had put into making one. Would 10/10 go there again if I'm in NY and can grab one of the few coveted reservations.
(5)Amy P.
Absolute perfection! Just got back from dinner at Sushi Nakazawa and feel compelled to leave a review about how great the experience was. Although not every piece of sushi was the best I have tried, the overall sequence, thought that goes into each piece and the technical prowess of Chef Nakazawa puts this place at the top of my list of sushi experiences. My favorites of the omakase were the yellowtail, bluefin tuna, freshwater eel and of course the famous Tamago!! Had the Aragoshi Kumi Umeshu to go with our meal, and it was rich and sweet without being cloying. Highly recommend! Our servers throughout the night were extremely personable and provided a level of service that went beyond the perfunctory politeness that I have gotten used to in many upscale restaurants in NYC. Also, to make the already great experience even better, although we were seated at a table by the window next to the bar, Chef Nakazawa personally served us the Dungeness Crab and Shrimp course! Our seat also allowed us a perfect view of the chefs preparing the sushi and a glimpse of Chef Nakazawa's playfulness. I will definitely be back, and next time I'll be sure to get a reservation at the bar!
(5)Lu H.
Yes, I had to stay up till midnight to get the reso, and 9:30pm was the only opening of that night. But it's worth the effort and the final bill. It is my favorite Omakase place of the city. I won't go into details of every single fish we got, but we had a total of 20 nigiri pieces and one hand roll. The major differences between here and Ichimura (another Omakase place I love and I think is on par with Nakazawa) are: (1) Chef Nakazawa was very fun to watch and he interacted with the customers a lot more, he even paused for me to take a picture of him! Chef Ichimura was a little more serious, but he was the only person behind the sushi bar, so I guess he had a lot more to do. Chef Nakazawa had three other apprentices to help him... (2) Nakazawa offered a lot more interesting fishes, mostly white fish that I don't remember the names. Additionally, Chef Nakazawa added his own person touch on every single piece, such as truffle salt or kumquat zest on top, and everything he put on just added that much more to the fish. Ichimura, on the other hand, was very very traditional, both in terms of fish and in terms style - it was just fish, nothing added, simple and elegant. (3) The environment was also different. Nakazawa was more lively, probably because Nakazawa was fun and interactive, and the staff was also more talkative. Ichimura was slightly more "stuffy", it was a quiet room on the other side of Brushstroke, and chef Ichimura most of the time was focusing on preparing the food. There's nothing bad about Ichimura in my opinion, it's everything a "fine dining" experience should be. (4) In terms of price, Nakazawa is $150 per person, and you can add traditional sake paring for $40 per person. Ichimura is $165 per person, and it has amazing sake selection and cocktail. If I can ever score another Nakazawa sushi bar seating, I will thank everyone and Opentable. Meanwhile, if I crave amazing Omakase, I will go back to Ichimura in a heartbeat, it's a LOT easier to make a reservation there.
(5)Jen S.
Simply, amazing! Hands down, best sushi I've ever had in NYC! We were lucky enough to get a reservation at the sushi bar and watching Chef Nakazawa making sushi in front of us! The fish was so fresh, sweet and creamy, I was in sushi heaven! I would definitely go back when I have the money to splurge!
(5)Kristina K.
Like the movie promised, Sushi Nakazawa is a place worthy of the most vivid and spectacular of sushi dreams. After being made famous by the documentary Jiro Dreams of Sushi (which is about the professional life of Japanese national treasure chef and his cuisine), SN was opened by the highly trained apprentice and, understandably, has been popular ever since. The 21-course chef's tasting menu comes at a premium in terms of cost and reservation availability but, not surprisingly, is worth every penny. First of all, the fish freshness is remarkable and subtle in terms of flavors present in each succulent bite. Further, great care is exercised about every detail including the handedness of the diner for purposes of sequential nigiri placement and the physical size of the visitor (slightly bigger pieces for the over 6' crowd). Like any proper sushi establishment, diners are not offered soy sauce and wasabi as both ingredients are already added to the chef's specification for each perfect bite. While the beverage menu is extensive and one could be happy with many choices, we splurged for the highest level saki pairing. Oh wow!! The complexity and flavor of the saki was absolutely divine and I am now forever ruined for this s & s combination. Sushi Nakazawa is truly a must for sushi lovers and those seeking a remarkable experience.
(5)Bo Y.
By far the most refined sushi I have ever had. Nakazawa takes sushi to another level, the upper echelon of fine dining. Some call it a work of art, some may cry, I personally dream of Nakazawa. Make reservations online at the first of every month so you can get the sushi bar and have dinner under Nakazawa's jovial personality along with his 4 sous chefs. The 20 course omakase dinner was served in waves, starting with the lighter, white fishies and gradually ending with uni, unagi, and of course the egg. I'm not a fan of egg sushi but his egg was like a cake, seriously. The flavors are so complex and yet so simple. Yea it's one of those mind boggling phenomenas. I ate fish I didn't even know existed. The bite sizes were a calculated perfection. The rice was just above room temperature to balance the fish at just below room temperature. Symphony in my mouth. $120 omakase with sake pairing at $60 or $95. I will definitely return soon.
(5)Jessica C.
The ambience here is beautiful- you're essentially sitting in a well appointed west village living room. The service is impeccable, as to be expected with the white table cloth setup and the respective price tag. The standouts from the omakase are the uni (so fresh! uni should be refreshing, like a cucumber cocktail), as well as the lychee sorbet dessert. The mackerel selections were fishy and the famed tam ago left a lot to be desired- it was slightly wimpy, limpy, and just generally unimpressive. Champagne was my choice of drink to accompany the meal and it was effervescent and dry- a great palate cleanser after each course.
(3)欣
the sushi definitley worth 5 stars，but i have to wait a long time to get the next plate. the leechi icecream is delicious.
(4)Ben L.
Really. REALLY. REALLY. GOOD. Holy mother of god was this meal good. Like.... on the verge of an orgasm good. Okay so I had the fortune of dining at the counter and got to witness all of the theater of having Nakazawa serve and prepare everything right in front of me. He's surprisingly interactive and will joke around with customers - he'll even point out if you're doing something wrong without sounding condescending. It was almost hypnotizing watch Nakazawa and his staff at work with surgical precision. Service overall, as expected, was top notch. So everything we had was fantastic. That said, a couple of pieces I've had elsewhere that was better or I would've preferred just a repeat of something else. First the Tomago I think is a little over-hyped - it's good but certainly not the most memorable. I would say the same about the Unagi. Now for the highlights - crab roll with innards and spot prawn with caviar were incredible. Both are usually varieties of sushi I con't much care for, but these were amazing. The trio of tuna was amazing - including the best toro I've ever had. The trio of mackerel was also incredible. These mini flights were awesome because you get to try three unique presentations of the same fish side by side. Sea bass with cherry blossom powder was insanely good and truly unique. The highlight for me though was the uni - I had both a piece from Maine and one from Japan. SO GOOD I WANT TO CRY THINKING ABOUT IT. I could go on, but the point is he does the expected pieces extremely well, and will serve you stuff you've never had before and it will blow your mind. When everything was said and done the meal cost me $220. A steep price to pay, but as a special occasion or once in a life time sort of deal it's not the worst. If you somehow get the chance to make a reservation take it and try to ignore the fact you might have to take out a second mortgage to pay for it.
(5)Ruoqi Z.
We came with great expectations and left with just a tad disappointment. We had the omakase at the table. I especially love how the seaweed sheets are baked to a perfect crispness and flavor. I love the temperature of the sushi rice and how fresh the ingredients were. The famous tamago did not disappoint. Two or three pieces of sushi were served each round and I am pretty full towards the end. We ordered an extra round of Uni ( from Hokkaido) is sweet and flavorful. The blue shrimp sushi could have a little more flavor though. Nakazawa is great, but it isn't significantly better than the other great sushi restaurants ( Azabu, Kura and such) that I have tried so far.
(4)Sarah T.
Chef Nakazawa (of Jiro Dreams of Sushi fame) delivers a delicious food experience that delights the palate as much as the accompanying senses of sight and smell. Sit at the sushi bar and prepare to be entertained, tastefully (both literally and figuratively).
(5)Steph H.
what can you say about this place other than amazing. Chef Nakazawa was comical, and my father and i had a great time watching him and his team prepare our meal. each piece was like a little piece of art. sit at the bar, have the sake, enjoy the experience.
(5)Jenn K.
Nakazawa, of Jiro Dreams of Sushi fame. Was the tamago as good as the movie sells it yes? Yes, yes, a thousand times yes. He somehow infused the tamago with red bean flavor, and it was perfectly custard-y-fluffy and just the most interesting, wonderful piece of tamago I've ever had. Nakazawa himself is also definitely a character - he made sure we all knew what we were eating, pronouncing it in English, and laughing once we puzzled through his accent and realized what he was saying, pulling up pictures of pomfret fish on his Galaxy tablet and being like this! this is pomfret fish! and cackling merrily as he snapped off the heads of the live prawns and saying sayonara, and introducing that piece as the sayonara shrimp. The thing is, you're definitely coming here for the name. Most of the prep work is done by the sous chefs, and the finishing touches by Nakazawa. Granted, the sous chefs are all quite excellent, but you're paying a premium for Nakazawa's name and his craft, not just his skill at laying the final piece of fish atop sushi. His treatment of whitefish is excellent, I really did like the aji / mackerel, scallop, amberjack and trigger fish, and the o-toro and uni were as expected - mindblowing. The smoked salmon I found a little too heavy, (although I think it was in comparison to the slightly more elegant umami of the bonito) and the second piece of o-toro (which we ordered a la carte) was definitely not on the same level as the first one. I also felt his rice was seasoned a little too judiciously with the vinegar - the texture was great - but in the beginning, at points, the rice seemed to overpower the fish. Definitely enjoyed the handroll, and the mixed berry sorbet at the finale was actually fairly delicious. Would I recommend Nakazawa? Yes, if only to say that you've eaten at one of the pinnacles of sushi in NYC or even the United States, and to put it on as a foodie stamp. It really is a great, wonderful experience, and the preparation of the fish is still excellent, even if its not solely by Nakazawa. (The Chinese sous-chef is super nice, and almost a little trolly). The atmosphere is a little stuffy (if you sit at the bar, there ain't no way you're getting in/out of that chair without some help), and for that reason alone, I'd prefer somewhere else. In the end, it's really about where you feel like putting your money - Nakazawa is in line with the price at your other high end sushi temples in the city, and yes, is quite good. However, if I'm going to drop the money, I'm more of a fan of the calmer, warmer atmosphere at some of the other places in the city.
(4)Philip F.
The omakase is 20 pieces. Each piece appears pretty small in size compared to other comparable sushi restaurants I've been to. There are too many different offerings of sauces across the meal.. it left many pieces overseasoned and tasting too salty or lemon-y. I was also surprised how little fat the fatty tuna had. There's very little wasabi anywhere but maybe that's how they intended it. The lychee gelato was good and one of the most unique items I've ever tasted. Overall the place is crazy overhyped with the one month wait. The documentary was better than the restaurant, sorry to say.
(2)Leonard L.
Lets be honest. Sushi Nakazawa.. worth it? Yessirrr Is it hard to get a reservation? Only if quick fingers isn't part of your repertoire. I've been talking about this place since it opened in 2013 and with good reason - Jiro's apprentice ( youtube.com/watch?v=I1UD… ) . Chef Daisuke Nakazawa bring a light hearted atmosphere to what would be only known as the greatest omakase in the United States. As the SO and i came in 15 mins earlier, we waited till the previous party vacated the premises then had been seated at seats 1 & 2. I'll admit that we hoped for the mid bar section but after tonight, our seating was absolutely perfect. To craft and hone an art worthy of sharing with the world is a blessing. To make that a reality is even better. Nakazawa proved that with practice, perfection is obtainable. A twenty-one course omakse was in store but first thing is first.. beverages. "S0" order a nigori by the glass named Murai that was sweeter than most and had a viscosity similar to milk. I ordered the "Jokigen" by the bottle which was the class of Junmai Ginjo. Both suited our palate with a heavy emphasis on taste. I won't even go into all 21 courses ( pieces) because there's only a few you need to know. Cherry Salmon from Hokkaido - One of the best if not the top pieces that we've had. Fresh and on point, worth getting a la carte towards the end. Japanese Mackerel - aged 7 days with a slight sweetness from the glaze complimented by firm texture. Chu-Toro - Medium fatty tuna. If you enjoy luxurious taste, this is the bad boy for you. Without going over board, this is the perfect sushi piece to order without having to be over glutenous. Otoro - Fatty tuna ( high fat content) - my god, i think I've died and gone to heaven. The first bite gives an overall sensation to your palate. The fatty oils coat your mouth without feeling heavy. Overall a wonderful experience that was so good that we had to order another piece each at the end for 14 dollars a pop. Uni - From Maine. If you're an avid uni lover then this is the piece for you. There won't be a fresher piece that you've tried till you've had it here. Wonderful Salmon Roe - Better know as Ikura. Fresh, ocean nostalgia and salty. For cavalier aficionados, this is right up your alley. In one word, pefecto. Tamago - Reminisce of a Chinese egg custard ( don tot ). Fits perfectly as a faux dessert. Overall a solid dinner. Thou not every piece you try will be life changing thou the overall experience will leave you more than satisfied. For special occassions, this is your spot.. provided if you can get the reservation. :) Well done Daisuke.
(5)Nik N.
Very very good sushi bar! My fiance and I had omokase in the dining room with the regular (not premium) sake pairing, and we ordered a la carte tomago, cuttlefish, scallops, yellowfish and lots (LOTS!) of pink urchin. The prices are a little high; we've had equally excellent omokase at Otoyo in midtown for a literal fraction of our $510 bill. And the service is a bit rushed and automated -- the wait staff speak as if reading teleprompters and tried to take my not-empty cups and plates a few times. Nevertheless, Sushi Nakazawa is very good and we've already made our next reservation (for the sushi bar next time).
(4)Helen L.
After learning that Daisuke Nakazawa, apprentice of the famous Jiro, was opening his own restaurant in New York, I made it a top priority on my list of restaurants to try. My friends and I made a reservation a month in advance. I remember the process mirroring picking classes in college: reservations became available at 12am and I was quickly scrambling to select 2 spots. Secured a reservation for 9:30pm at the bar. The restaurant is tucked away on side street - Commerce St. Its simple and elegant exterior makes it easily missed. The host and waiters were decked out in suits and ties. We were the first ones there and were seated from the left. After the remaining guests were seated at the bar, we began. This was one of the best dining experiences to date. The sushi had impeccable freshness and definitely focused on simplicity. The famous egg was truly perfection. Chef Nakazawa was a delightful entertainer (and very humble!) as he prepped each course. For example, he jokingly pulled out a tiger shrimp (head and legs intact) and put it on a plate as if ready to serve. He would often joke around with the waiters on how to pronounce a word. He was still practicing his English. I loved the meal and experience and I hope to visit again.
(5)David K.
I was able to book a reservation here during the summer. My girlfriend and I were excited to try Nakazawa because he was the apprentice of Jiro. I was not able to get the sushi bar, but that was okay. We arrived and were promptly seated. The menu is simple, you order the omakase which is 18 pieces. I opted to get the sake sampler for myself. It's actually cool to pair sake with the sushi they prepare for you. I enjoyed the experience because there were fish that I have personally never tried nigiri style. The servers were all pretty attentive, it did seemed rushed at times. The people serving you seemed to always rotate too (not always the same person). What makes the sushi good is actually not the fish but the sushi rice. They seemed to all be perfectly cooked and flavored perfectly to make the piece of fish on top of it taste perfect together! The tamago (egg omelette) dish that he had been assigned to for years with Jiro was done very well. Fluffy and with a slight sweetness to it. The overall meal was good, but nothing was really mind blowing about the sushi experience which is why I am giving this a 4 star. Maybe because I have not experienced enough omakase style dinners to compare this too. Still definitely a place I would try once :)
(4)Tatsu O.
Maybe there are other sushi restaurants in the U.S. that are comparable to this place but it's hard to imagine that there is one that surpasses it. The omakase comes with 20 or so pieces including a hand roll where you have the choice out of a few options. Service is friendly and professional. The sushi itself had a range of very traditional preparations that were almost identical to what I experienced at Sukiyabashi Jiro to preparations that were more experimental yet very well done. Save this meal for a special occasion, as it is expensive, but well worth it. Get the sake pairing if you like sake.
(5)Lauren J.
Sushi was good, but not worth the premium. Service was great. I have no problem spending $200 a head for a delicious Japanese meal. I had a problem with tonight's meal. The cheapest bottle of sake was $85. It would be nice if they had a lower prices option.
(3)Carmen G.
After several failed online reservation attempts @ 12:01am and phone calls trying to see if there were any cancellations, I was almost ready to give up. Almost. Why can't I sit at the sushi bar and eat Nakazawa's food like all these other yelp reviewers? Hmph. Determination and ambition started coursing through my blood, I decided to try again. Tick, tock, tick, tock. As the clock slowly winds down, I felt like I was getting ready to fight against hundreds of people during Black Friday sale. Ok, I'm ready Nakazawa. Bring it on. *Cue Rocky music* My fingers were clicking so fast, it was like second nature to them... maybe bc I tried so many times and my hands knew what to do lol! My heart was racing, then out popped a unfamiliar opentable screen.... asking me to choose which time slot I want for that Friday. Omg, I made it! The feeling was like a light at the end of the tunnel. God had answered my prayers.... I finally got my Friday 7pm reservation at the sushi bar! [30 days later] My beb and I strolled into Nakazawa all dolled up. Being the first to arrive, we were seated at the far end of the bar, giving us the perfect view of all the chefs and the sushi patrons. Note: they seat you by the order of arrival so if you arrive a little later, you'll have a better chance at sitting in #7 & #8 that will be right in front of grand master Chef Nakazawa himself. But, I loved our seats. High black leather chair with bright spot lights shining down onto the counter, it was the perfect setting for magic to happen. No, no, pink unicorns didn't pop out. Just seeing Japanese sushi cutting/prepping at its best. Service was impeccable and spot on. They even had a waiter use chopsticks to pick the shrimp tail off our plate. The host was always at the customer's call and would discreetly refill your drink without being intrusive or in the way. Loved! So this is what it feels like for fine wining and dining. Some of best sushis were: Salmon - smoked from Hokkaido Golden Eye Snapper 7 day aged mackerel from Japan Blue Fin Tuna from Boston Chu Toro (medium fat tuna) from Boston Otoro (fatty funa) from Boston - THE BEST OF THE BEST!! so much so that we ordered 2 more pieces a la carte at the end =X It was well worth it seeing my beb doing the happy dance in his seat. Lol! Salmon Roe Sea Eel Tamago Overall, the experience was memorable and delicious. If it's this good here in nyc, then I can't imagine what it is like in Japan. Ridiculous! Guess I know where my next destination should be... after Hawaii that is ;)
(5)Alex L.
Been here twice now. Once when it first opened two years ago and another time fairly recently. Reservations are a little hard to get but the trick is go on OpenTable.com exactly one month before you desire to go and you have to get on Open Table exactly at midnight. The food is just simply phenomenal. There aren't enough adjectives in the oxford dictionary to describe how off the meters this place is. The smoked salmon, scallop with pepper and cod where my top dog favorites. Folks if you haven't been here yet then stop waiting and get your asses here ASAP.
(5)Felisa F.
What can I say that hasn't already been said? Not much. The service here is absolutely spectacular. I felt welcomed the moment I walked through the door. I came by myself and when I told the maitre'd this he said, "it's a pleasure to have you here anyway" with such empathy. I thought I was at a close friend's house. I went at 5:45PM when the restaurant was still relatively empty, it was peaceful and a perfect atmosphere to enjoy such a delicious meal. When I left at 7PM, things started to get boisterous though. Like everyone else has said, it's 20 pieces of sushi plus the famed tamago [which I was kind of underwhelmed by, perhaps too much hype?], and dessert [yuzu sorbet]. Every piece of fish was incredibly fresh and melted in my mouth. I have never experienced fish like this in all my life nor will I ever again. Every combination of fish and sauce/spice was so well thought out and the waiter was amazingly knowledgeable about every item. Stand outs for me include the sea scallop with a yuzu pepper and sake sauce as well as the Spanish mackerel with cracked black pepper. I also really loved the salmon with sea salt and the smoked trout. Less awesome, but still really great pieces included the squid [it was just too squishy in texture] and eel [which I'm not a huge fan of to begin with]. Dessert was just as amazing. The yuzu sorbet was so tangy and refreshing. I loved the blackberry hidden in the middle. I sat in the dining room so I wasn't as fortunate to interact with Nakazawa himself. Still a great experience and highly recommended if you can get a reservation [and the money, $120]!
(5)Wilson C.
Me: "So how did you like it?" My friend, whom I ate with: "It was great. But honestly, you can get fish just as fresh at other places for $60." Of course, what she said was true, but I think she's missing the point of what makes a restaurant like this stand out. She was also pretty wasted during the meal so I am not sure how valuable her opinion is. Nakazawa stands out because he is able to elevate the pure, simple nature of the fish in unique and wonderful ways. At its essence, sushi is not a complicated thing, but that doesn't mean there isn't room for creativity. At Nakazawa, you will experience flavors you have never experienced before, and probably won't anywhere else--the incredible hay smoked salmon, bonito, and mackerels, triggerfish topped with its own liver, soy marinaded bluefin aged 7 days, uni with a generous slice of white truffle on top (bougie as hell, but still delicious), and my personal favorite piece of the night, scallop with an incredibly piquant yuzu black pepper touch, which was so fresh it was still moving when I ate it. Many of the fish also got much simpler preparations to let their natural flavor shine. And of course there's the tamago, which has got to be among the best there is anywhere. I was lucky enough to get a spot at the sushi bar, and I think anyone who is serious about the experience of this restaurant should accept nothing less. Nakazawa is a really fun and interactive guy who will make you laugh more than once during the meal. Also, I noticed that the sushi going out to the tables was not made by Nakazawa himself, but the other chefs. I am not sure if this makes a meaningful difference in quality, but if you want the personal touch, you have to sit at the bar. I got the very reasonably priced sake pairing, which featured some great sake but honestly I found it difficult to really differentiate them aside from the last, which was unfiltered. The bar seats are comfortable and let you lie back and enjoy the show unfold in front of you. It's a truly fun place to have dinner, which is just the icing on the cake when you consider how great the food is. Definitely worth going.
(5)Jennifer T.
Stumbled upon a reservation for two (bar seating) at open table randomly when I was just checking to see if anything was available so of course I nabbed it ASAP. I find that this is the best way to get bar seating. This place has a lot of hype and it is well deserved. It is the best sushi I've ever had, so good that I came twice. The fish is very fresh and melts in your mouth. I really enjoyed the different flavors that each piece had to offer which speaks to Nakazawa's craft. From the freshly shaved truffle to the cracked pepper, to the sea salt, to the touch of wasabi, to the simple stroke of yuzu sauce; it was simply delicious. The rice was warm and even on its own is very good. Long story short- creamy uni, scallop so fresh it twitches on your dish, sweet live prawn, and sweet but savory tamago. The first time I came I had the sake pairing and it does add to the experience. The sommelier was extremely knowledgeable and explained the different tastes and origins of each pairing and how it complemented the fish that was being served. Nakazawa himself is a very jolly, entertaining chef and being served by him was just fun. He jokes, laughs, and interacts with his diners and provides a memorable experience. Its mesmerizing to watch him work his magic!
(5)Quyen V.
I eat a lot of sushi, and this is the best omakase I've ever had. My favorites: sea scallop and blue-fin tuna (3 types of fattiness from the same fish). They were also very accommodating of my shrimp allergy. I'd highly recommend watching jiro dreams of sushi before coming here. You'll really appreciate the chef's training and preparation more. Nakazawa was previously at shiro's in Seattle, and I'm glad to finally get to try his sushi in nyc! The rice and overall execution of this sushi were perfection. They also bring out all the seasonings (4 types of soy sauce, various salts and herbs) beforehand to show you how they will season the fish; not only interesting but showcases the simplicity and attention to detail. 20 pieces for $150 at the counter or 120 in the dining room. There weren't any counter reservations available, so we went for dining room this time. Can't wait to try the counter seating. This place is worth it.
(5)Maggie T.
Ah-mazing. That is all.
(5)Mike C.
Warning: if you have a shellfish allergy, you will miss out on the famed Tamago finale of the Omakase, as it contains white shrimp. I always tell myself shrimp isn't that great, and lobster rolls don't look so good to make myself feel better about my allergy, but this time it really hurt. As the meal came to a close and everybody waited in eager anticipation of the Tamago, Nakazawa placed a piece down in front of the couple next to us and my wife, and I got nothing. I panicked, and then he placed a piece of Baby Shad in front of me. What the hell is Baby Shad? Never have I been so disappointed to eat a piece of such incredibly delicious sushi. My personal devastation aside, everything else about the meal really was perfect, and you can definitely see why they deserved the 4-star Times review. From the moment you walk in, you are pampered endlessly. You get on one of the really cool, equally comfortable high, swinging chairs, and one of the waitstaff in a full suit and tie will actually push your chair in for you. Throughout the meal, my glass of water never reached below half full, with a little woman stealthily filling it constantly, but without intruding at all. Then of course there is Nakazawa, who serves you each beautiful piece with a smile. Sure, I see why people complain about the $150 price tag for sushi that isn't necessarily the end all and be all, but from the service to the fun atmosphere at the bar and the total experience, it is an incredibly enjoyable meal and a very memorable time. Now I'm no sushi snob and I don't pretend to be particularly knowledgeable about my sushi. I actually wish I could smack the guy in the head that was sitting near us whining about how much he loves Santa Barbara Uni and how delicate and creamy it is. Please. What I do know is that every single one of the 21 pieces Nakazawa placed in front of us was delicious. But I also know that I had some conveyer belt sushi while in Japan that was as good, if not better than the much more expensive stuff here. If you can't make it to Japan though, this is about as good as you can get. Sometimes I wish I could be a little Japanese woman, like the one next to us who said she was stuffed at the end of the meal when the diners were all asked if they wanted anything more a la carte. After those 21 pieces, I felt like I was just getting started, and I would've eaten the whole meal again, if I felt like spending a couple hundred dollars more, which I didn't. In fact, though the extra Toro Hand Roll I ordered was amazing, it stung a bit to see the very small few bites cost an additional $18. I'm glad I didn't also order the only other hand roll option, the Uni. In short, this is a meal you should experience once if you love sushi. I always rolled my eyes at people that say you MUST eat at the bar at certain high end sushi restaurants, or it's not worth going, but it feels like that may be the case here. The people at the bar are the only ones actually getting the sushi prepared by Nakazawa, and the atmosphere there feels completely different from the dining room in the back. So just be up at midnight refreshing OpenTable until you can snag a spot a month from now, and you will be happy once the delicious and memorable meal rolls around.
(5)Dan T.
A long overdue review of what is probably now our favourite special-event treat-yourself don't-feel-guilty-that-you've-spent-a-bit-more-Âthan-you-expected-to-spend-on- sushi restaurant. This place does it all: it pays respect to and highlights the natural brilliance of the product; it raises eyebrows with bursts of nuanced creativity that enhance but do not overwhelm; and although comparisons may be made to the other stalwart sushi restaurants across the city, Sushi Nakazawa has a personality all of its own, and in my mind, takes the best of all worlds and makes it look easy. Sitting at the sushi bar is definitely the way to make the most of a meal here. Not only is it mesmerizing to watch the chefs at work, it is just a fun experience to engage with Chef Nakazawa himself. Far from the morose, sacrosanct ambience portrayed in Jiro's restaurant in his eponymous documentary, Nakazawa has created a real atmosphere of joy and comfort. This is a place where you love your meal not only because the food is amazing, but because the chef is willing to laugh, crack jokes at your expense, and make sure you feel cared for every step of the way. The man loves what he does, and it shows! The menu is ever changing so although our meal is listed below, it will most certainly be different when your time comes. But rest assured, regardless of what you have, I have no doubt your experience will be just as brilliant. * * * White Alaskan King salmon Alaskan sockeye salmon, smoked with hay Scallop with spicy yuzu pepper Seared geoduck Steamed abalone, steamed for four hours Silver skin fish, pike mackerel*** Pickled mackerel, pickled for 4 days Trigger fish topped with Trigger fish liver Fluke Shrimp Blue shrimp from California Wild Skip Jack fish from Japan More Skip Jack Tuna More tuna Medium fatty Tuna, all with japanese mustard Fatty tuna Uni Tamago * * * Review #400!
(5)Brian J.
Where should I start. This is an amazing gem, and it is as good as sushi goes. The combination of the ingredients, the timing of each dish, the service, and seeing how the chefs prepare your food makes this an amazing experience. My favorite so far was the scallop sushi, what an amazing surprise! Beware though, once you eat in here, you cannot have other types of sushi, it just doesn't feel right.
(5)adam m.
Sitting at sushi bar served by chef Nakazawa is one of the most amazing moment in my sushi experience. I don't remember each fish name he served us, because I just feel delicious, great, awesome, wonderful, tasty, melting and more each time I bring a piece into my mouse. I wish I could come this place at least once a year!
(5)Daveen T.
My evening here was one of my best dining experiences. The space is very clean and simple. It makes you feel relaxed. The staff is attentive and extremely knowledgeable. The best part, of course, is the food. Every piece of sushi is well thought - out down to the grains of sea salt on top. The fish is fresh and perfectly seasoned with just the right amount of soy sauce, lemon juice, wasabi, etc. The staff also explain each piece and the order that it should be eaten. The meal ended with a hot green tea and a lychee sorbet, both very refreshing and a perfect way to end a sushi meal. I highly recommend Sushi Nakazawa to everyone who likes sushi and enjoys a fine dining experience.
(5)Kari C.
Ah, Sushi Nakazawa. This place was one of the highlights of our NYC trip. We even watched "Jiro Dreams of Sushi" in preparation. The restaurant itself was dimly lit & the wait staff was formally dressed. The patrons were surprisingly casual. We dressed up just in case, but really didn't need to. DH got the reservations on OpenTable by reloading the screen at midnight a month before. Our friends came with us and got the sake pairing. Nakazawa only serves nigiri style sushi, 20 pieces for $120. If you're still hungry afterwards, you can order individual pieces. Menu changes based on what's fresh. We've been to many fancy sushi places in the US and Japan. This one is unique because of the experience. It featured some fish that we normally don't see. Haha, no rolls, fake crab, spicy sauce, wasabi and soy sauce dip here! They give you a "finger wipe", in case you want to eat with your hands in the traditional Japanese style. The flavors are a bit unusual for a Westernized palate...not everything will be "tasty" if you're used to American style sushi. Some highlights included the hay smoked bonito (probably done like Jiro's son did in the movie), lean bluefin tuna (very intensely flavored, with notes reminiscent of blood), seared giant clam, very delicate thinly sliced spear squid on a shiso leaf. The shiso flavor was overwhelming, I thought, but the squid was impressively sliced. Santa Barbara sea urchin was delicious, as always. The sea eel was good, but not amazing. We would have preferred it crisped, like places in the SF Bay area prepare it. There were a few with a dab of yuzu, such as the sea scallop, but most were plain so you can taste the flavor of the fish. The egg omelette was amazing...it had a hint of sweetness and delicate texture, more like a custard than an omelette. There was a really nice, refreshing dessert: yuzu sorbet with a blackberry. Delicate and delicious. Sake pairing was $40 and added to the experience. We had several different types of sake, including an unfiltered one. You're expected to make a glass last through several plates. Some minor gripes: the timing of the dishes was a bit off. Sometimes, there was a long wait between plates. Our dining companions were still hungry at the end of the meal. Tip: you can ask for a card with a list of the fish for that evening. They'll give it to you at the end in an envelope. Overall, an excellent and unique experience, but not necessarily the "best tasting" sushi. Perhaps it's something we need to get used to.
(4)Anthony V.
NYC's. Best. Sushi. Full stop! Make sure to sit at the bar so you can listen to the detailed (and funny) descriptions of each piece.
(5)Cathy M.
I didn't know what to expect before I came here, even though I have been hearing amazing things. I got there early with a friend and sat at the bar. The service was very good and immediately began serving us. All I can say is...wow. The food was incredible. Some of the best sushi I have ever had in my life. And, mind you, I have traveled and eaten all over Asia. I was very impressed with this small restaurant. Though the atmosphere is not much, the food makes up for it. Would definitely recommend this place to all sushi lovers. Very unique and tasty bites.
(5)Yuya M.
If you have not seen the documentary "Jiro Dreams of Sushi" available on Netflix, go watch that first before going to Nakazawa. Nakazawa is a former apprentice of Jiro whom has since then opened his own restaurant in NYC. The restaurant requires reservations 30 days in advance, and has Nakazawa making the sushi omakase style, of various fish, in very specific orders orchestrated to offer the best Japanese sushi experience. The reservations and sushi line of assembly all stem from his master, Jiro who also does the same at his restaurant in Japan. For the best experience, as with any Japanese sushi, sit at the bar. If wine brings out the flavor and ambience amplifies mood, sitting at the sushi bar in a Japanese restaurant brings you as close to Japan as possible. My understanding is that the omakase that Nakazawa serves changes periodically which is understandable as seasons bring out varieties of fish. What makes Nakazawa stand out aside from the fact that he brings his masters teachings and traditions with him, is the rice. Contrary to belief what makes sushi exceptionally good is how the rice is cooked and seasoned with vinegar. Some venues will have rice that is too soft, too hard, not enough vinegar, too much vinegar. The rice at Nakazawa is exceptionally good because they use the same method at Jiro's, timing it perfectly and applying a ton of pressure. The variety of fish are good but nothing special. No fish in NY can compare to fish in Japan. For the same reason that it is better to sit at the sushi bar when eating sushi because it is served fresher, as compared to the 2 minutes it may take for the waiter to serve the food should you have been sitting at a table, the same goes for the quality of fish that is caught and served in Japan versus the fish that is caught, frozen, and transported to the States. Overall, Nakazawa may seem pricey, but for the amount of pieces that will be served, and the dining experience offered, it is a reasonable price. Personally, I prefer to go to other authentic establishments for sushi, but I enjoyed the experience very much.
(4)Julia Z.
Our meal felt more like a show than a dinner. Of all the omakase dinners I've been to this one felt the most stuffy. Every move/joke from Nakazawa felt calculated and rehearsed. I enjoyed the quality of the sushi but the atmosphere was too stale for my tastes. Also his sous chefs serving those in the dining room are Chinese. I heard them whispering about after work plans.
(3)Donna W.
I had been trying to get a reservation for a very long time but discovered that the way to do it is just to put in a date on OpenTable and then when they tell you there's nothing- to just select the next available. That way I was able to get a reservation for me and a friend at the bar for the next day. The tables are all the way in the back, so I don't think that experience is worth it. From the other reviews, I wasn't sure what to expect but I had fun. Chef Nakazawa interacts with everyone and puts a moving shrimp in front of every other person. And I thought the sushi was very fresh and tasty. I'd come here again.
(5)Ian F.
As much as I wanted my experience here to have been amazing, given the hype (Nakazawa is the apprentice of the famous Jiro from the Netflix documentary, and the 3-michelin star restaurant in Japan), cost ($120 before t&t), and the required midnight reservation via open table exactly 30 days before you want to go, I have to say it was only OK for me. This place is Omakase style, which in Japanese basically means "i'll leave it to you," basically you're leaving it to the chef to decide what he wants to serve for that evening. There are around 20 pieces of nigiri (fish over rice), but only 3 pieces really stood out to me. The toro (fatty tuna), the eel, and the uni (sea urchin). These were pretty much the best I've had in the US, but everything else was really just okay. Different flights (2-3 piece courses) of tuna, amberjack, salmon, and mackerel were really underwhelming. The tamago (egg) which is usually the trademark of judgement for a Japanese restaurant wasn't what I expected. It definitely had a weird peanut-like aftertaste. The meal did end on a high note with teh yuzu sorbet. If Nakazawa wants a five star rating, in my opinion, it needs to step up its game for the other pieces of sushi they offer before the toro, uni, and eel. To justify the $120 cost, I think each of those needs to be the best piece of that type of fish I've had in the US or else it just doesn't seem like its worth it. If you only offer one product (nigiri), it needs to be on point for every piece served. Dissappointed...
(3)David P.
Exquisite! We sat at the bar for their amazing tasting menu. The experience was perfect; excellent food and service. Alberto went above and beyond. He was very friendly and even offered to have us take a photo with the chef (an amazing honor!) It was my wife's birthday and she was extremely happy. Highly recommend!
(5)Minnie M.
My friend made a reservation for me a month in advance by calling persistently for 3 days and finally scored a 5:00 pm for two at the sushi counter We were running a little late because there were no cabs available due to the taxi cab shift change (thank goodness for Uber), and we had several suitcases with us from a recent trip. The hostess at the restaurant was really hospitable and allowed us to hide our suitcases in the closet behind her. Super embarrassing. Never rush from the airport to your Nakazawa reservation or everyone at the counter will stare at you. Service starts as soon as everyone is seated, so don't be late like we were. As soon as we were seated, the 21 course meal commenced, with Nakazawa personally placing each sushi on our plate. There are chopsticks along with finger wipes if you eat sushi with your fingers. Each sushi had a distinct taste and flavor, and the blowtorch, yuzu, salt flakes, and chili enhanced many of the pieces. The bluefish tuna served three ways and the uni were my favorites, with the tiger shrimp my least favorite despite the adorable "Saynora!" Nakazawa giggled as he peeled the live shrimp rapidly. Nakazawa is very smiley and hospitable, making jokes with the counter and his staff throughout the meal. When he presented us the tamago, which was beautifully golden and perfectly cakey, he quipped, "From the movie!", referring to Jiro Dreams of Sushi. After our yuzu sorbet, the waiter came by asking if we wanted to order additional items, and I ordered the $10 uni. The Tamago was definitely the most memorable piece of the night. Although the rest of the $150 meal ($120 in the dining room for the same meal) was great, we felt there were some other places that left more of an impact. Despite this, would recommend going once at least!
(4)Christie Y.
Finally snagged a spot here at the bar just in time for my bday! I was so excited to meet the chef and sit in those comfy black leather bar chairs. Service was obviously amazing and the chefs were friendly and took a lot of care of each piece for each person. The rice to sushi ratio was great but oddly, some bits of my rice did fall apart when I ate it. The freshness of the fish were amazing and that uni was one of the best I've tasted. Some pieces legit just melt in your mouth. As for the famous egg tamogo? I'm not too sure if i was a fan of that although I know it took the chef many years to perfect. I think you are definitely paying the steep price for the experience but all in all great place would love to come back.
(4)Janice C.
This is the ultimate sushi experience with high quality fish, creative sauces and toppings, friendly chefs and ultra professional service. The waiting staff was so attentive that I felt like I was being watched the whole time. In the middle of the meal, I got up to go to the bathroom and then someone immediately (within a second) hurried over to pull my chair and fold my napkin. It felt a bit overboard, not that I'm complaining. Our 21 course omakase was worth all the hype. Some courses were certainly better than others and I would say about four to five pieces tasted pretty much the same, but you can tell that everything was really fresh and high quality. My favorite was the scallop and shrimp. Given the steep price tag, I probably won't go back very often but I do recommend it to all the sushi lovers who can afford it to give it a try.
(5)Tunaidi A.
I didn't want this to happen, but I have to admit that Sushi Nakazawa was slightly on the disappointing side. First thing's first. Sushi Nakazawa offers only a chef's choice tasting menu (omakase). It's currently $150/person if you sit at the bar (enjoy conversing with the chefs) and $120/person if you sit at the tables (knowledgeable staff member explains to you every dish). Prior to the dessert course, you have the option of adding a limited selection of sushi that are off the menu and and anything that you've had on the menu (each piece is between $15-$20). Sake pairing is an additional $40/person or order a whole bottle for around $200. To be able to dine here, you have to make a reservation 30 days in advance. Reservations open up at 12:00 AM and quickly fill up within seconds. Now onto the sushi. There's around 20 pieces of it. I'd say there were only 3 pieces that were notable. The fatty tuna, the sea urchin, and the eel. These were fantastic. Everything else was either okay or extremely underwhelming. The overall theme seemed to be that the raw fish weren't great, and that the seared fish were generally better. Not a theme I'd expect from Sushi Nakazawa. Additionally, the famed tamago wasn't what I expected -- it seemed to have a peanut-ty aftertaste. The yuzu sorbet, on the other hand, was excellent. As a whole, for the price point, I would have expected the whole dinner to be comparable to the level of the 3 pieces of sushi mentioned above or at least just a notch below. However, service was impeccable, and the later courses saved the depressing let downs of the beginning courses.
(3)Christina Z.
TWO STAR RATING!!! (Just kidding...see below for our inside joke) I have not yet had the chance to watch Jiro Dreams of Sushi, but as a lover of sushi, Nakazawa was a place I just had to hit before leaving NY. I would say that the bar experience, more so than the sushi, is what makes Nakazawa different from other typical sushi restaurants. I had the extreme fortune to have gotten a bar reservation 48 hours before the day, was allowed to choose which seat I wanted (of course I chose to sit smack dab in the middle so I could watch Chef Nakazawa work his magic...and take a ton of pictures and videos of him in action!). Finally, I had the extreme luck to have been seated next to a couple that were literally the coolest people I have ever met in a long time (and get this...she and I had the same name, albeit spelled differently). Obviously, we had a bit of fun and joked around when the raw (and still very alive) prawn was brought out -- when it arrived at our slate, we were *extremely* disappointed in the fact that our prawn was not "fresh enough" (i.e. less than 45 seconds since being alive) - that we wanted to see it still moving on our plate, maybe a few legs thrown in there...and the fact that we didn't get a head as a souvenir was abysmal. Service was great - there two very knowledgeable waitstaff who (thankfully speak fluent English) help explain anything that you have a question about, whether it is the name of the fish you are eating, where it is from, how the fish are prepared/frozen (they have 3 different types of freezers!), etc. You name/ask it, they usually have an extensive answer for you. Also, they like to keep your slate very clean (i.e. any excess rice is wiped off ASAP, the shrimp tail is taken away right after you place it down -- another of our joking complaints "what if we WANT the tail???") Okay, jokes aside, I rated this establishment with four stars as I definitely enjoyed my experience here. Chef Nakazawa is definitely a character and enjoys making you laugh as you savor the different flavors he brings to your plate. If I had to pick, my top three out of the twenty pieces were (in no particular order) the scallop (because I always love scallops), the fresh prawn (it had a slight citrus-y accent in the inherent flavor that I enjoyed - plus the texture was totally awesome), and the uni (creaminess). I am not really going to go into detail about the different courses, just because I am sure everyone else has a list, so I'll be keeping this review shorter (although not really that short). However, I will mention dessert - the TAMAGO was AMAZEBALLS (I have had really crap tamago before, and was pleasantly surprised by the flavor and texture of Nakazawa's famous tamago). Ending in a Yuzu sorbet was a great way to cleanse your palate with a light and refreshing citrus-y burst of coolness. The rest of the staff were also great - while Chef Nakazawa is busy serving / preparing our food, we also got to engage in some conversation with the other sushi chefs at the bar. Ambience - very comfortable, definitely most of the diners were couples (my HS friend and I were celebrating here as my uber-belated birthday present YAY). Chef Nakazawa is a fun character - especially when he attempts the English names of each fish. I would say that if I did come again, to ask him what the Japanese names are for everything - I would rather learn that during my visit. Decor is very modern, with many black/white accents and place settings. Total shout out to the hostess - thanks for the compliment on my outfit, much appreciated since it was new from my recent trip to Shanghai! Overall, the price you are paying is mainly for the experience (and the bragging rights to have been able to grab yourself a seat at the bar - woot) of being personally served by Chef Nakazawa. Itadakimaaaaasu~
(4)George C.
Came here on the 28th of July for a 6:15 meal - was done by 7:30 - seated right away as we made reservation like everyone a month before our date. I was really torn whether to give Nakazawa 4 stars or 5 stars. Maybe the movie and the celebrity status behind Nakazawa raised my expectations above the stratosphere but I decided 4 stars for now. I will definitely come back and see if 5 stars might be warranted. The reasons for the 5 stars Service was impeccable - like it should be for the money that was spent Ambiance and spacing and decor - perfect for the dinning experience 90% of the meal was an A+ Wonderful sake and wine list The reasons for the 4 stars 10% of the meal was just ok - for the money it should be almost 100% Since we did not eat at the sushi bar with Nakazawa - the timing of the meal was off - there were too many gaps between when we had food and when we didn't Never was offered al la carte My lofty expectations possibly All in all still amazing experience - amazing meal - just couldn't give that 5 stars...i'll make sure to update this on my next trip. I feel like if I ate at the bar - it would have been different but that didn't dock him a star.
(4)Q Q.
This is a long overdue review! I have been coming here consistently since October 2014. I simply can not have sushi elsewhere anymore! When my friend first went and told me that the sushi here is life-changing, I was skeptical. But one bite, and I was hooked. The rice is sooooooooooo flavorful, I have never had rice like this prior to Nakazawa. You are not given soy sauce and wasabi like other typical Japanese establishments, because every single piece of the sushi here is paired with its unique seasoning. If you eat at the dining room, it is $120, and you get 20 pieces plus dessert!!! Do the math, other omakase restaurants that are nowhere near as good as Nakazawa charge way more than that. Eating at the bar will cost you $150, but you should at least experience it once (I have done it twice), as Nakazawa is very friendly and entertaining, and you get to see him make amazingly delicious sushi from scratch!
(5)Andy C.
What can I say beside this is literally the best sushi I've had in NYC, hands down. No disrespect to Gari or Yasuda, but Nakazawa gets the plus for an A+. Chef Nakazawa is a consummate professional, engaging you and delighting in your enjoyment for each piece. The ideal move is to get omakase at the bar. Met the owner too, who was perfectly charming. PIctures or descriptions won't do the place justice, just save up, make the reservation, and see why the bar has been set so high.
(5)Lauren Y.
Considering this is Jiro's tamago chef's restaurant, I thought it would be a lot better. Very rarely do you come across an edomae style Japanese restaurant that converges with a contemporary American dining experience but this was one of them. Not sure how I felt about that but nonetheless, service was superb. Overall I enjoyed the 20 pc nigiri omakase.. I typically rate omakase experiences on variety of fish, how many first time tastes I experienced, and the rice. The rice was decent, (a bit too sticky for my preference) and out of the 20 pieces served, I was very impressed with about 5 of them. Not bad but definitely not the best like everyone said it would be. Prob won't return.
(3)Ben L.
No, I still have yet to watch Jiro Dreams of Sushi, but I did watch Bourdain stuff his face silly at Sukiyabashi Jiro, though. One of Jiro's apprentice decided to open up shop in NY and this place exploded out of the gate. It's funny, because the investor actually found Nakazawa through Facebook and sent him a message if he wanted to open up a restaurant in New York, haha the power of Facebook. So this is probably the most hyped sushi opening ever considering the pedigree, a Jiro alum. The place is elegant and very straightforward, the decor is very minimal, it's mostly black and white. The service was excellent and super knowledgeable, I was so impressed on how much they knew of the fish and the different elements. I consider myself to be pretty knowledgeable when it comes to sushi since I eat it all the time and I have traveled to both Tokyo and Hokkaido, Japan. The sushi bar consists of 20 pieces of seafood for $150, all the sushi chefs prepare the seafood but Nakazawa rolls the nigiri himself and serves every diner personally. On the pieces that had seaweed, they were so perfectly crisp and the texture was amazing. Nakazawa was a lot more outgoing than I expected, he is outgoing and very interactive. His English is a tad hard to understand, but his smile speaks volumes. The sushi here is more modern, there are many elements that are added to the fish to pair with the flavor. It differs from Sushi Yasuda, where it is almost 100% about the seafood. I had a very nice experience, but my only issue was the rice. The rice to me is almost as important or even more important that the seafood itself and the rice was under seasoned. The rice is supposed to have a subtle sweetness and nice vinegar note, the rice was kinda flavorless. The rice did have a nice texture, all the grains were individual and didn't clump together. The food: King Salmon- the salmon was prepared well, they added salt crystals on top, but the salt was too aggressive for me. Sockeye Salmon smoked with hay- The flavor of the salmon was very unique with the addition of the hay, it was a nice touch but the salt crystals added were again, too aggressive. Hoatate with yuzu- this scallop was a lot more firm than any raw scallop I had before, the flavor was excellent, the texture was nice, in a different way. Geoduck- Geoduck is a giant clam that they torch for a few seconds. Giant clams have a very distinct clam taste, it is slightly off putting, it is not my favorite flavor. Spotted Knife Jaw with Yuzu- I have never heard of this fish but it had a wonderful texture, the flavor was a little mild but the flavor of the yuzu paired well. Cutlassfish with lemon and salt- This was one of my favs, another fish I never heard of. The cutlassfish had such a smooth silky texture. Sardine with Ponzu- Sardines have a very distinct fish taste and it's a little too much for me. The sardine flavor is not one of my favs. Mackerel pickled and aged for 7 days- Mackerel is another fish with a very distinct taste to it. I was never a fan of mackerel and this was no exception, they did put a whopping amount of wasabi to take the edge off. Horse Mackerel- really really good. The texture was amazing and the flavor was nice. Spotted Prawn- this looked a lot better than it tasted. I was expecting the prawn to be really sweet and silky. It wasn't as sweet and the texture was more firm than I was expecting. Amber Shrimp- Another dish that looked amazing but it was boiled and more firm than I was expecting. I was thinking it was going melt in my mouth, but it didn't. Golden Striped Yellowtail- Yellowtail is one of my favorite fish, but the flavor on this was too mild. Bonito smoked with hay- this was a nice piece of bonito smoked with hay, the smokiness was nice, the texture of the bonito was great. Bluefin Tuna, Akami, chutoro- I am usually not a big tuna fan but this was my favorite plate. All the tuna had a dash of soy and they were all excellent. Uni with Truffle Salt- I love anything uni and this was no exception. This was one of my favs of the night. The truffle was mostly there for aroma, but the uni was sublime. I ordered another piece of uni, it was $10. Ikura cured soy- I am normally not a fan of salmon roe because it's too salty, but the one here was quite nice. The roe was more subtle than ones I previously had. Tuna hand roll- This was another fav, the flavor of the tuna was nice, the texture and crispness of the seaweed was exceptional. Anago- Another fav, this is sea eel and it was probably one of the best I ever had. It was a tad sweet but the texture of the fish was excellent. It's on the soft side. Tamago- it's a egg custard that Jiro is famous for. The tamago was nice, it was more like a sweetened pound cake. It had a nice fluffy texture, it was very subtle in sweetness. Yuzu sorbet- It was quite refreshing, but very tart. They also give green tea at the end, but the sorbet makes the green tea uber bitter.
(4)Elizabeth L.
I was surprised by how much I enjoyed my Sushi Nakazawa experience. I'm not a sushi connoisseur, so for better or for worse, I really enjoyed the creative touches Nakazawa adds to his sushi -- searing them, adding truffle oil, etc. The scallop and salmon pieces were delectable, and my husband couldn't get enough of the tuna. 20 pieces were more than enough to fill me up, and I think I was too full to enjoy the final, famed tamago -- it didn't taste at all like any other tamago I'd had. Was almost more like a moist, shrimp cake. I will say my least favorite part of the sushi was the rice -- I think Tanoshi's in the UES is superior in that regard. Very attentive service, and an all-around wonderful experience.
(5)Timmy L.
Awesome experience again. This was my second time here in a couple of months. Both times I went on a weekend so Nakazawa wasn't there... but his apprentices are more than capable. Fish was super fresh and the menu was different than my first time there. The spotted prawn and uni (w/ the truffle supplement) are unmatched. Best salmon pieces and eel sushi I've ever had to date as well. The second time there we shared the sake pairing, which for an extra $40 is a steal. Service was top notch and the servers, chefs... they all knew their stuff and were really approachable. Highly recommended!
(5)Stella Z.
Let's be honest, many of Michelin star/popular restaurants in nyc are just selling the high end ingredients, atmosphere, and the right to claim yourself a "foodie". It has been a while since I've tasted something that made me want to break into my happy dance. Here, I've found this excitement, delivered through a tiny piece of uni topped with a slice of white truffle. Word cannot express how delicate and sophisticated it is. You have to taste it. Do a omakase at the bar any day from Monday to Friday to have chef Nakazawa personally serve you. Arrive a bit early so you get to pick the best seat around the bar.
(5)Pat G.
Absolutely amazing! One of the best meals I've ever had. If you like sushi, watch Jiro Dreams of Sushi, make a reservation for the sushi bar at Nakazawa (reservations become available on Open Table 30 days in advance at midnight) and get ready for a totally incredible meal at Sushi Nakazawa. The sushi is top notch. 21 pieces picked by the sushi chef and served one at a time. It's well worth it to sit at the sushi bar as opposed to the dining room if you can. Not only do you get to see the sushi being made and a bit of theatrics that goes with it, but also Nakazawa prepares the sushi himself for customers sitting at the sushi bar whereas his apprentices prepare the sushi for customers sitting in the dining room. The sushi is probably just as good either way but why not have it prepared by the master himself who's spent years mastering his craft if you can. If you like sake there's an outstanding list to choose from. You can also go with the sake pairing that complements the meal exceptionally well too. The paring starting out with more subtle, light flavors, progresses to more bold, heavy flavors (just as the sushi does) and then ends with a sweeter, lighter sake to complement the sorbet for dessert.
(5)Dave F.
If you claim to be a fan of real sushi, you owe it to yourself to make a pilgrimage here. This is literally the best sushi I have had anywhere in the world, including Tokyo. We showed up just a few minutes early for our dinner reservation at the sushi bar, and found ourselves planted right in the middle of the bar, directly in front of Nakazawa-San. And oh yeah... On our left was Eric Ripert, chef of 3 Michelin starred restaurant Le Bernadin. That should tell you everything you need to know about this place. The sushi here is perfect. There is no other way to put it. Each piece is perfectly tender and perfectly balanced. There are no more than 2 ingredients on any single piece aside from the fish and rice. There were pieces accompanied by corse sea salt, fresh peppercorns, yuzu juice, chilis, yuzu zest, soy sauce, eel sauce, fresh ground wasabi, and some with Japanese mustard. Normally, I am not a fan of ikura, but it was perfect here. So clean tasting with just a subtle oceanic taste. The California giant clam was glazed with soy sauce and lightly torched to give it a hint of smoke and to caramelize the soy sauce. The octopus is thinly sliced and then softened with a meat tenderizer and steamed. The shrimp is quickly boiled, head and shell intact, and quickly liberated from its shell and head in exchange for rice. His tomago made famous from "Jiro Dreams of Sushi" was dense yet light and nearly brought me to tears. The squid was tender and fatty. All three tunas (regular, medium fatty, and full fatty) were all excellent, but my favorite being the medium fatty tuna. The uni was, as expected, melt in your mouth delicious. The meal ends with a refreshing yuzu sorbet. We did the $40 sake pairing as well, which was really nice, but certainly not a ton of alcohol. We actually were given a 5 glass not included with our tasting on the house after making conversation with the staff about a brown sake someone else had ordered. Nakazawa-San himself is fantastic. He is very upbeat and happy, and makes it a point to interact with the whole bar. When Eric Ripert asked him if he would be serving any California rolls, he told him to go over to Sushi Samba. At the end of the night we were getting the obligatory photo with Eric Ripert (after Nakazawa), Nakazawa-San photo bombed our picture. Everything about this place was just a top class experience. The staff is friendly. The sushi is literally perfect. Nakazawa-San makes the experience light hearted and fun. I cannot recommend this place any more highly.
(5)Brianna S.
Wow! This restaurant has been popping up my yelp feed for months and I accidentally had a dinner planned there and I was pleasantly surprised considering I rarely go out to dinner in the west village. If you're looking for great service and excellent quality fish you've found the right place to go to. Sit at the bar or get a table either way there will be a little wait. I loved the toro and the white king salmon - amazing!
(5)Carolina V.
Epic meal. Seriously epic. One for the books. It took me a long time to get reservations but it was totally worth the wait. We sat at the bar, and although it was Sunday he wasn't there, the other chefs interacted with us and were super fun. The sushi melts in your mouth - I will never be able to order takeout from my local sushi joint again. The service is impeccable. The sushi was so fresh - the live prawns are killed in front of you. Just like so crazy and awesome. It's pricey - but it's definitely worth it. And if you haven't - watched Jiro Dreams of Sushi do watch it before because it will make the whole experience that much more fun.
(4)Chandini S.
What do you do when you go for something you were planning on for a long time and it disappoints you? You help people on yelp! Save your money and your taste buds from getting angry at you! The sushi offered at this place can really shock you! Sushi according to me should be anything but never like what I had here. Everytime I ate a serving I hoped it would melt or taste good but it only disappointed. Maybe I was expecting Jiro's once upon a time apprentice to take us to ginza station via his restaurant's sushi but the sushi took me to only one place called disappointment. The most expensive saki & wine pairing was nothing that really complemented the sushi. Additionally nothing that made us feel like it was even worth it. The ambience was good and the waiting staff were very good. So only thing missing was good sushi. I highly recommend Sushi Seki, an ues restaurant for a good omakase experience!
(2)Thomas A.
One of the best sushi restaurants in the city and one of the best experiences as well. Getting a reservation at the sushi bar is a pain since it opens up at midnight for 30days reservations, and they fill up within 10 minutes. I had dinner with a friend on Saturday night at 5pm. Honestly, I'm fine with that time since its the 1st dinner time of the evening for Chef Nakazawa. We were luckily the 3rd group to be seated, so I had the privilege to sit right in front of Chef Nakazawa. He is very friendly asking us the reason of attending the restaurant. Obviously, i told him it's because my friend and my brother in law recommended Jiro Dreams of Sushi which he is a part of. My friend and I partook on the Omakase with the sake pairing. It was so worth it. I love to try new sakes and they all paired with the fishes perfectly. I loved every piece of fish that Chef Nakazawa and staff prepared. Normally you see a pulsating scallop, but on our day they weren't moving so Chef jokingly called them "lazy scallops". The live shrimp sushi were still pulsating though. The staff provided multiple pieces that I do not remember off the top of my head. I just remember we had 2 sushi pieces, 3 tuna (medium, medium-fatty, fatty), uni, etc.... and finally the tamago (egg). The atmosphere here is great. The staff are friendly and accommodating. They are very knowledgeable as well. I definitely will come back (but it's a must to sit at the bar and not at a separate table). After the Omakase is done, you can order additional pieces if the meal didn't satisfy your stomach. FTW
(5)Osman J.
One of the biggest disappointments in my dining memory. Please...don't waste your time, money nor stomach space for this kind of sushi. Jiro's student? Bloomberg tv? The most difficult place to book a table in NYC? It was a joke, a disaster, a tragedy. I sat at a table wanting to enjoy this 22 course omakase, and all but 3 pieces - scallop, boiled shrimp and uni - were really subpar, which you can get basically just at any other sushi place. And those 3 pieces were nothing spectacular either, they were just not as bad. Portion was a bit small, the fishes were not particularly flavorful or seasoned or sauced well. Go to azubu, go to yasuda, go to 15 east, go to ushiwaka maru, just don't come to nakazawa!!!!!! I want to save the fellow yelpers, sushi lovers, those of us spending couple hundred dollars per head hoping to get what you paid for, what you were looking for, that great sushi, and nakazawa? Crap. The best thing of the night was their green tea and ginger, the tea was hot and the ginger was home made.
(2)Lee C.
I've been to Sushi Nakazawa three times in the last 6 months, once at the bar. This review may sound more negative than I intend. I'd give it 4.5 stars if that was an option. The majority of people who go there will love it, I'm guessing. First, I love the decor. It's not traditional, but a modern black/white theme, including the servers/hosts and plateware. Second, the price. It's $120 in the dinning room for 19 pieces of seafood and 1 piece of dessert. That's actually not THAT expensive compared to other high end sushi restaurants. And lastly, the food. It's a high end sushi place, so no soy sauce nor wasabi on the side. I actually asked for salt and they said they don't have any. Also, in Japan it's custom to eat sushi with your hands, so they give you a moist finger towel, in addition to your napkin. Of the 19 pieces, I'd say 3 or 4 were excellent, things that were much better than other sushi places or simply unique. 13-14 were good, and a couple were just average. That doesn't sound like a high percentage, but i'm comparing it to other high end sushi places. It's really difficult for any restaurant's tasting menu to have even 50% knockouts. So 20-25% is pretty good. If were to go again, I would prefer to just have 19 pieces of the 3-4 excellent ones, instead of a sampling. I feel that way about every tasting menu place I go to.... If I were to go again, I would tell them I'm allergic to shrimp and fish roe. I've never had shrimp sushi that I thought was great, and I simply don't like fish roe. Also, you can order extra pieces after, and pay per piece. Overall, excellent. Modern decor. Reasonable price compared to competitors, and excellent sushi.
(5)Darren K.
Alright. Super important tip #1. If you want to come here for the sushi, forget the table, sit at the bar. Being a peasant from L.A., I unfortunately could only get reservations at a table. It's not the same. Sure it's omakase style. Sure the sushi looks and tastes just the same. But sitting at a table, you can see all the smug faces of the happy people sitting at the bar interacting with the sushi chefs just taunting you with their sheer ecstasy and jolly good times. Annoying! That said, had some great traditional yet elevated sushi here. Ok, here's super duper important tip #2. The omakase is a twenty piece course. However, the good stuff doesn't come out until after the first twenty pieces. So don't make the same mistake I made by eating a loaf of french toast earlier in the day. Come with an empty stomach, plow through the standard twenty pieces salmon, tuna, scallop, prawns, mackerel, etc, etc, and wait for the good stuff. Your wallet might hate you, but you'll thank me later.
(5)D Y.
Worth the price, hype, and wait! Amazing sushi, probably the best in NYC. The only way to do this right is to get the omakase! The preparation and the flavoring truly enhance the quality of the fish. Dine in front of Chef Nakazawa, and you can witness first hand the type of attention and work that goes into delivering a quality meal. I can appreciate the gusto and smile that he has in watching his diners consume his art. Everyone is very attentive, for better or worst. Love the food!
(5)Sung Hee P.
It was kind of sad because my husband and I were looking forward to this experience immensely as we are great fans of Jiro and his sushi. As the chef is his apprentice, we expected a somewhat similar experience; however the food was underwhelming. For us, as with any other dish in whichever cuisine, sushi is good when the ingredients are fresh. Most of the sushi had either a very fishy smell, or it was soaked in sauce or lemon and sea salt (so by the end of the experience you were consuming a lot of water). The rice was also falling apart in some of the sushi and stuck to the plate which we feel like is not acceptable especially at such a highly rated place! We're disappointed but maybe we're wondering with all the great reviews and pics that look pretty legit if that particular night was a bad night for the kitchen. But then again that says all the more about the restaurant's consistent quality. For the pros, the sake pairing was quite good, and we enjoyed that, but if you're looking for a good piece of sushi I recommend looking for it somewhere else; you will probably get more for your buck.
(3)Alyssa Y.
Womp womppp. Not going to write a novel here to defend myself, but boy was I disappointed. I should've guessed when I walked into the restaurant and saw no other Japanese customers that this was not the place for me. Gorgeous decor, beautiful presentation, and friendly service. But when it comes down to it, the sushi rice was inconsistent and the the main star of the evening, the fish was WAY over-seasoned with ponzu, pepper, shiso, and all these other tricks. If you want interestingly flavored sushi like that, Gari is still better. And if you want traditional nigiri like you had envisioned in Jiro Dreams of Sushi, then this is also not the place for you. Go to Kuruma Zushi instead!
(2)Gnod L.
Back story: I actually came here during the first or second month after its opening when it wasn't insanely hard to get a reservation. Since then I've explored some of the other sushi omakese restaurants available such as Kura, Ichimura, 15 East, Tonoshi, and some others. This place was by FAR the most memorable in terms of service, food, and overall expectations. This restaurant has really set the bar high for me personally and everything else I've had afterwards falls short. Decor: I love it. It's clean, simple, minimal, and not distracting. You HAVE to sit at the bar. I've seen and read some reviewers saying that you should sit in the middle of the bar. NO. If you can sit right at the corner you'll see Nakazawa prepare everything up close and it's not something you want to miss. Food: I don't think I need to go into this piece by piece but it's the best I had in NYC. End of story. Service: Excellent but it's expected. Did not fall short. Overall: I think my review is shorter than most because well, what else do you need to say for a restaurant that exceeds all expectations? It's the best.
(5)Tee D.
I wanted to dock it a star for price but it's really not thaaat bad. I mean, it is. But the bill was way worse because we drank a lot. This place was sooooo good!!! and so fun sitting at the bar. Feel like we're paying for a dining experience overall, not just top notch sushi. But it's yummy!! Wouldn't go back though because our bill was inching toward $600 soo yaaaaah, not going to do that again.
(5)Den T.
It's hard to say you can find value at $120 a pop, but Nakazawa, from start to finish, is one of the few dining experience where I can say that every penny was worth it. It's 20 pieces of the most beautiful and tastiest sushi I've ever had. Each piece was beautiful and had wonderful flavors. My favorite was when I got to choose a hand roll of a selection of one of my favorite pieces. We all went for the hotate (scallops), and it was even better than the nigiri piece. Also, the sake I had there was great, maybe too good as I got a little buzzed. On top of it all, the yuza sorbet was the perfect ending to the night. Service was exquisite as one would expect. In any case, reservations might be tough but I was able to get a one last minute because I went after 9 on a Monday. I highly recommend this place, it is a great experience.
(5)Constantine H.
Went again last night and sat at the bar. Perfection.
(5)Kim M.
The best sushi I've ever had in my life -- and possibly the best meal of my life as well. Everything about the experience is perfection. The service is excellent, the premium sake pairing was interesting and delicious, and the sushi chefs were charming and talented. (We sat at the bar, where we could watch all the action.) And most importantly: the sushi was outrageously good. Can't recommend highly enough!
(5)Lucy M.
Still drooling about this place... My amazing boyfriend took me to dine at Sushi Nakazawa on Valentine's Day, and I have been thinking nonstop about the 20-piece omakase ever since. We weren't lucky enough to get the sushi bar experience, but the dining room was just as spectacular, especially if you're looking for something more intimate. Surprisingly, they kept about 30% of the dining room empty, perhaps to create a more zen ambiance (hey, it worked!) My FAVORITE to die for piece was the Hokkaido uni. The flavor was something I've never experienced from either east or west coast caught sea urchins (my boyfriend says I had a look of pure unbridled ecstasy on my face). So good I ordered two more afterwards. In short, the two hour omakase accompanied by a glass of very smooth sake from Hiroshima filled both our stomach and hearts with unequivocal content. Sushi Nakazawa is truly a culinary masterpiece that puts any other 4-star sushi joints to shame. This may just have to be a seasonal dining spot...
(5)Cutie Patroller ..
Sushi Nakazawa Patrolling *\(^_^)/* I finally made it to Sushi Nakazawa!! This patrolling was definitely the most exciting patrolling ever. Especially since it's still hard to get a reservation at Sushi Nakazawa. Actually, it's the most exciting patrolling ever since I started my Cutie Patroller blog!!!
(5)Michael B.
My wife said, "this has ruined sushi for me forever" and can't wait to come back. Excellent omakase menu. I personally did not enjoy some of the options (one of the mackerel ones), but overall a good mix... and they ask you if there are certain types of sushi you don't like before creating your menu. Highly recommend sitting at the bar if you can as well as doing the sake pairing. We got five glasses when we went and it was more than enough. If you need reservations, they generally open up 30 days in advance on midnight on Opentable.
(5)Carson W.
Two words for this place - Simply AMAZING! I really hate to label myself as a sushi snob because I don't mind eating cheap sushi as well. I can't afford to eat Yasuda, Sushi of Gari and now Nakazawa on the regular as my pay grade doesn't allow me to do so so believe me this was a total indulge and delight for that matter. But I will say that sushi here is really the best I've ever had. My wife made reservations to this place thanks to Amex Platnium for my birthday. We were seated at the sushi bar and were excited to witness the culinary masterpiece while devouring our food. Part of the excitement at eating top sushi establishments is to sit at the sushi bar and thankfully we were able to. We were offered the wine list and was recommended to try the sake pairing with our dinner. You can choose either the $40 sake pairing or the $80 premium sake pairing. The dinner is only omakase that comes as a 20 piece set. I will say that each single piece that came out was divine and wonderful. Not sure how this place hid underneath my radar for this long. I hope to come back to this place again sometime in the future. Truly a magical place and kudos to the sushi chefs.
(5)Christine A.
To be fair, this was my first higher-end sushi restaurant. I guess I never realized that the "normal" sushi I have been eating that I loved and ordered so much was nothing compared to this kind of experience. We sat at the sushi bar and got the sake pairing. Each piece was carefully hand crafted and explained by the sushi chef. The flavors were mouth-watering and kept me wanting more. I can't even put into words how much the uni changed my life. I had to order another uni piece after the omakase was over, just to make sure. Yes, it ruined "normal" sushi for me forever. I'm not sure if I mind. I'd forgo "normal" sushi for a couple months, just to save up sushi-money to have excellent meals like this again.
(5)Jessica K.
A truly exceptional dining experience. I was taken here for my birthday on Wednesday, we had reserved a table (rather than the sushi bar) and arrived about 15 minutes late. Expecting to be met with some attitude, I was surprised (and THANKFUL) that the hostess and staff were warm and inviting and had left our table open for us. I've found in restaurants of the similar caliber that this is not always the case for late arrivals, and I appreciated their professionalism immensely. We were seated at the back of the restaurant (if it loses any points, it's because it was LOUD!). Every few minutes, we were attentively waited on - not overbearing by any means. From sommelier, to waiter, to manager - each of the staff members were knowledgeable, respectful, and kind. The omakase tasting menu was fantastic, expertly crafted and absolutely delicious. We opted for a sake flight to accompany our tasting meal, and the sakes were all perfectly described and paired with the fish we were currently tasting. Chef Nakazawa was indeed at the restaurant, and politely greeted us and said goodbyes upon entry and exit. What's more, they knew it was my birthday and provided us with some Delicious lychee sorbet (highly recommended) at the end of the meal. Truly a night to remember! Though the price tag was a bit steep (be forewarned), the experience was simply and completely worth it.
(5)Octavia S.
Put simply, the most overpriced, overhyped, and disappointing sushi restaurant I have ever been to (and I have been to many - I love sushi and sashimi). This place is a piece of work. I honestly have no idea how this place gets such strong reviews. Some of my observations echo what others have noted: 1. Outrageously expensive. The cheapest bottle of wine on the wine list is $70 for a Riesling (!). They'd probably counter that they have half bottles that are cheaper but when you do the math they are even more expensive than just buying the whole damn bottle. A younger couple next to us saw the wine list -- they clearly wanted to order something -- and were visibly horrified, and wound up just ordering green tea. Bill for two us? Nearly $500! 2. Little flavor. They start whipping up plates of 20 nigiri that were virtually identical in flavor, appearance and texture. My companion and I frequently commented that some of the pieces had no flavor whatsoever. Many pieces tasted like smoked salmon. Half the pieces were from fish from the northeast USA/Canada. Not a big deal, but why the markup if many of their pieces are from the Boston area? 3. Robotic service. We actually started to refer to our waitress as "Bishop," that android from the Aliens movie. She seemed to be a carbon-based life form, but given her utter lack of personality and machine-like descriptions of our sushi before zipping off, I can't be sure. They are all going back to a shoebox-sized apartment after work, like the rest of us, so can we stop with the inane pretentiousness? 4. Finally, the restroom. Folks, when you pay about $250 per head at a restaurant, can the bathroom be serviced once a day, at least? Why is there paper overflowing the trash can? Why is there gross residue all over the place? For God's sake, I've seen cleaner bathrooms at fast food restaurants. I suspect most people that go here are on expense accounts. Even then, I wouldn't go. Please, avoid this pretentious money pit, and let Nakazawa reunite with Jiro and call their establishment "Sushi Wallet Destroyer."
(1)Angeline C.
Many weeks and a few canceled reservations later, I finally had the chance to come to Sushi Nakazawa and sit at the sushi bar! I had several issues trying to get a reservation since I kept missing it at midnight =( My fingers were just not fast enough. It must have been my lucky day because I finally got a 715pm reservation with Nakazawa there himself! I got there early to request a seat in front of Nakazawa. We were seated in seats 5 and 6. Nakazawa was in the middle and throughout the night, I was able to watch him prepare my food. He made a few jokes throughout the night and I found him to be very nice. He was talking to one of the younger chefs next to him and asking him about his life and I thought that was very cool since he was trying to make an effort to get to know the people he was working with. I found the seats at the bar to be comfortable AFTER you were seated. They are hard to get into though. I also felt the restaurant decor gave off a cold vibe. Besides Nakazawa himself and the other chefs, I found the people working there to be very stiff and unapproachable. I felt a little unwelcomed and I'm glad we sat at the bar and faced the friendly chefs instead of facing/seeing the unfriendly staff. The omakase started off with a wet cloth. We were also given a little cloth to wipe our fingers with throughout the night. The proper way to eat sushi is with your fingers so I thought that was pretty neat that they did that! You can bet that I ate with my fingers since I hate using chopsticks. Salted Alaskan salmon piece (forgot the proper name, but it's the first piece they give you) - this piece was amazing. The salt on top complimented it so well and I wanted more! The lean, med fatty, and fatty tuna pieces were melt in your mouth delicious. I've always loved fatty tuna, but even the lean piece was melt in your mouth delicious! I ordered extra pieces of this at the end. The amberjack was another favorite, although it tasted kinda fishy. It was so buttery and also melt in your mouth. One of the highlights of the night was when Nakazawa took out the live prawn. The poor prawns were still alive when he took them out and I felt so bad for them! He was making some jokes while he was prepping them and that was pretty cool. The prawn was amazing and we got extra pieces of this in the end too. The tuna handroll was amazing too and we got an extra one of these at the end too. Be warned though, this is $18 for one roll. The japanese mustard they used complimented it so well and it was one of the best pieces of the night. I love scallops and I was a little disappointed in the dancing scallops. They could have been sweeter. It was a tad tasteless. =( The sea eel was good and I could easily eat this over a bowl of rice if given the choice. I am not an uni person, but this uni was good. It was very buttery and had a lot of flavor to it. We didn't get to pick our own uni though. I also love salmon roe and that piece was good too. I didn't really care for the clam or the rest of the other pieces since they weren't too memorable. The tamago they serve at the end was amazing. It tasted a little like the Chinese egg tart. I am normally not a tamago person, but this tamago was different and everyone should try this. I am normally not a wasabai person, but watching one of the younger chefs grind fresh wasabi was cool since I've never seen it done before. The wasabi wasn't bad at all and I actually liked it! The yuzu sorbet was delicious although I didn't really care for the frozen raspberry/boysenberry. I love green tea and it was amazing and full of that bitter green tea taste I love. I wish I finished it, but I didn't have time =( After the 21 pieces were done, we were asked if we wanted extra pieces. We ordered extra pieces since we were not full. This was maybe approximately 9pm and I felt like I was being rushed. These extra pieces was easily another $100 to the restaurant and I didn't appreciate being rushed. I couldn't enjoy the pieces like I wanted to and I don't think they should ask if you want extra pieces if they aren't going to let you enjoy your meal. They didn't say anything to hurry me or anything, but it was just something I felt (along with the cold vibe). The next reservation was 930pm and I understand they have to clear and clean the sushi bar, but i would rather them make the meal a little faster so we would have time to enjoy the extra pieces or not offer the extra pieces option at all. I had a great time and it was everything I imagined it to be. I made sure to watch the documentary before I came. One thing that I thought was cool was that Nakazawa saw I was left handed and placed the sushi so it would be easier for me to grab. I thought I was going to give this place 5 stars, but it just didn't wow me enough. Maybe I was expecting too much. Either way, if you can get sushi bar reservations, you should come and give it a shot!
(4)Isabel C.
Omakase at the bar! Love how personable and flexible Chef Nakazawa is. He is a jolly man with an awesome attitude (hard to imagine him putting up with his former boss for so many years). He picked up on the fact that I was left handed and served accordingly. Also love being able to watch the other chefs work at the bar as well. They were also interesting and the chef highlighted them in conversation. At 5pm when the restaurant just opened and I was surprised to find it empty at that time for Valentine's weekend. The atmosphere was quiet I think because everyone was so intrigued but loosened up towards the end of the meal. The service is a little uncomfortable especially the heavy high chairs. All twenty pieces of sushi were perfect, from the nori to the rice to the sauce to the fish itself. My favorite was the presentation of the toro... and the dungeness crab... Also love the yuzu sauce that he used in several pieces. It gives the fish the fresh, sweet kick. The housemade ginger was delicious! Compared to other places, this place is heaven in terms of classic modern sushi. I know there are other omakase in the city that feature different styles but to achieve the most simple and beautiful sushi, Nakazawa is absolutely at the top in New York City. Thank you for the meal, will be dreaming about it for days!
(5)Bailey Z.
Sushi Nakazawa is for anyone who has been obsessed with sushi since watching the documentary "Jiro Dreams of Sushi," but can't afford airfare to Japan and fork over an additional $500 for a seat at Sukiyabashi Jiro, the three-star Michelin restaurant of the film's fame. While reservations are booked a month in advance, the goal to eat at this small restaurant in the West Village is still quite realistic. The one-time apprentice of Mr. Ono is now the head honcho of a 20 piece omakase that will tickle your taste buds, if just for a few seconds, and leave you wanting more. While each individual piece of sushi tasted unique, some stood out more than others. The smoked salmon piece to start the meal was wonderful and was reminiscent of a piece of smoked Gouda. The sweet scallop was by far the most unique pieces of scallop I've ever had. The uni was magnificent and transported you to the ocean. The entire meal was capped by his famous tamago, more sweet and custard-like than the omelet types that we are all accustomed to. I could go on and on about each piece, but I won't. I was impressed by the amount of restraint that went into each bite. There was the perfect amount of yuzu, or ginger, or Japanese mustard. The sea salt had the perfect amount of granules, as to not overwhelm the taste buds. You could tell each slice of fish is handled with care and molded on top of each morsel of rice. Although we were seated in the dining room, the experience was a memorable one, which was highlighted by the food. The service was excellent. The decor was minimalist, as to not distract your other senses. The price, of course, is hefty, but just think of it as a steep discount for not having to travel all the way to Tokyo.
(5)Jeanette L.
wow. amazing dining experience. everything was 5*. first and foremost, the sushi was DELICIOUS. it was my first omakase experience and i'm SO glad it was at sushi nakazawa. the variety and the flavors and the freshness of the fish...so so so so good. even loved that we got to try a toro handroll as our second to last course. and the egg as the finisher...amazing. AND THE DESSERT. the creamiest BEST asian ice cream i've ever had - lychee flavored. the entire experience was worth the $150/person omakase price at the bar. the service is impeccable. the sushi chefs are friendly. my boyfriend did the sake pairing and really liked it. i got the Hitachino Nest Real Ginger Brew...yum. AND OH YA, their house made ginger is THE BEST i've ever had. SOOO good. definitely recommend. it'll be a pricey night but WORTH EVERY penny. can't wait for an special occasion so i can return. :)
(5)Michael T.
There was a lot of hype surrounding Sushi Nakazawa with their head chef being the apprentice of legendary Jiro Yoshino of "Jiro Dreams of Sushi" fame. My friends and I would get super excited just talking about it. Back in the summer of 2014, I had the luxury of coming here twice for dinner within a two month span. Both times reservations had to be made 30 days in advance. I can attest to both experiences being nearly identical. This restaurant only offers a chef's tasting menu or omakase, which costs $120/person for table sitting. You can order sake or additional pieces after the omakase is complete which will raise the price. The waiters and additional staff go through the process of explaining every dish that is served. We had about 20 pieces of sushi in total. The nigiri served in the beginning and middle were average at best. The plates that stood out were the toro, uni, and eel with the latter two being the best I've ever had. Their magnum opus, tamago, was good as well. Considering the hype of Sushi Nakazawa, I feel that the omakase had to be more than 3 - 4 pieces of stellar food. There are high expectations of this restaurant especially as it is being seen as the American successor to the three Michelin star restaurant Sukiyabashi Jiro. But it seems the genius stayed in Tokyo. I would give Sushi Nakazawa 5 stars if they increased the quality of the beginning dishes. It feels like the chef was simply filling the omakase with their B and C players for the sake of. I would have enjoyed the meal more if they just had their A dishes for the price of $60/person. Like a great book or song, you want the beginning, middle and end to stand on their own. And even better if they can accomplish that while complementing each other. Unfortunately, the omakase here is very bottom heavy, not enough consideration for the whole experience.
(3)Anna G.
It's all about the fatty tuna!!! I went here on a Thursday night and sat at the sushi bar for omakase. I was already geeking out a bit after watching Jiro Dreams of Sushi a few times but this place is far from gimmicky. Chef Nakazawa is truly an artist. I felt like I had paid for a show and a meal - often forgetting to eat the pieces on my plate as I was mesmerized by the work behind the bar. This is bar far the best sushi I have ever had and well worth the price tag. My only dislike was the uni but not because of how it was prepared, just my general disdain for uni. We ordered another fatty tuna at the end of the meal even though I was stuffed to the brim. He did allow me to request less rice around piece number 10 as I was getting full. First class service and a meal that will change your life!
(5)Sandy S.
UPDATE: I went back with a friend and we sat at the bar. We were late too, but Chef Nakazawa was very accommodating and somehow we managed to catch up with everyone else's service at the bar. He was very funny and entertaining. The sushi was great and I enjoyed the experience. Definitely sit at the bar if you can!
(5)Mark L.
Absolutely fantastic. My wife and I had the best seats in the house...front and center of Nakazawa himself. The sushi was perfect, and the sake pairing was delicious. The staff were super friendly. It's definitely a tough reservation, but well worth the wait and price.
(5)Jess C.
After an unsuccessful attempt to make a reservation at Sukiyabashi Jiro Honten in Ginza (thanks, President Obama, for bringing more publicity to the already-famed restaurant), I decided to deal with my disappointment by finally writing this review haha. The Bottom Line: This won't be the best sushi you've ever had. Your life won't be changed forever. BUT! Come as aficionados of the 2011 documentary, Jiro Dreams of Sushi. Witness firsthand the stark contrast between apprentice Daisuke Nakazawa's cheerful temperament and mentor Jiro Ono's stern demeanor (seen in the film). Marvel at the technique of the chefs. Try Nakazawa's tamago. You probably won't leave full, but you will leave happy. Tips: - Sit at the bar! Admit it, you're coming here to see Nakazawa (he's part of the experience) so sit at the bar, not the dining room, duh. - The website can be a bit confusing so definitely take a look a few days beforehand. Reservations for each day open up a month in advance exactly at 12:01AM (e.g. book at midnight on May 5th for June 5th). There are 5:30PM, 7:15PM, and 9:30PM seatings. You'll need quick fingers though, it gets full very quickly. They only accept parties of two. - You can also call them, M-Sa 12PM-4:30PM - $150 for 20 piece omakase + dessert ($120 in the dining room) and extra if you order pieces a la carte (not offered in the last seating I think). They also have a $40 sake pairing. - They will ask if you have any dietary restrictions and they will accommodate you! - There is no "dipping of sushi in soy sauce & wasabi" here, kids. So don't come expecting to show off your wasabi-eating skills. Here, they use ingredients such as sea salt, vinegar, and yuzu to draw out and/or compliment the flavor of the fish. Our menu: Alaskan salmon Smoked salmon from Hokkaido Dancing scallops Geoduck clam Rock bass with yuzu Red barricuda ?? (sorry, I couldn't read what I wrote here haha) Sardines Mackerel (aged 7 days) with mustard Octopus Shrimp from New Caledonia Yellowtail, aged 5 days Bonito from Kyushu Chu Toro with mustard Bluefin tuna Otoro ("Kobe beef of the sea") -- my fave! Uni Ikura (salmon roe) Hand roll with toro; Japanese mustard, Tokyo sea weed Tamago Yuzu Sorbet with pomegranate seeds Service: You will feel like royalty. It does feel a bit intimidating with the men in pressed, Italian suits standing en garde nearby, but it helps if you talk to them - they're very friendly. My only other sidenote is to Alex (owner Alessandro Borgognone): while I'm extremely flattered at how observant you are with your customers, you put me in a tough position, not letting me pay for his dinner, considering it was his birthday (& he had taken me out for my birthday too). Seeing how the lovely Julianne Moore (sitting next to us) was amused by my loud protests, I suppose this doesn't happen often. But, thank you. Chivalry exists!
(4)Kevin K.
There are few times in my eating life, that I have been so surprised that there are not enough words in the lexicon that I call my own. This was one of those times. When you sit through and eat piece by piece of delicious locally and internationally sourced product you wonder why this place has not received any Michelin stars. I think I know the answer to that question but let me take you through the delicious journey that lasted for 2+hours on a mild February evening. The dinner starts with salmon wild salmon and coho equally delicious then you take a journey through the mackerels. Spanish, Japanese, smoked. It is a delightful experience because it is exactly like the Jiro documentary. My favorites were the triggerfish with liver, and the amaebi with caviar, and finally the Ebi. The tamagoyaki was a little sweet imo. At 150 it is pricey but you pay for every delicious bite and savor them because you will be satiated. Spread the cost across 20+ dishes and it will definitely be more palatable. Cheers and happy eats. One thing that bothered me though was the condition of the restroom. It was kinda gross but it was the end of the night so if I were looking at more detail this would have definitely bothered me more but I was so happy about the food I didn't care.
(5)Cathy B.
I went to Sushi Nakazawa in April but have been putting off this review (bad Yelper! Just kidding) So let's get started... Most important questions: Did I sit at the bar? No. Was I sad I didn't sit at the bar? Yes. That being said, this is purely dining room experience review. My boyfriend and I went on a Saturday evening around 6pm. We entered and the host and few other members greeted us and took our coats. The dining room area is very nice but tad bit too dark for me even though there was small candles. It didn't have a warm and cozy feeling but very proper and cold. I feel like at the bar it would have been more casual and friendly since the chef and the workers are actually engaging. I felt like the waiters/waitresses were not too friendly - very stiff and always checking to see if we needed anything. Yes, it's great to be attentive but please don't overdo it. It ruins my meal. Also, they tried pulling away my boyfriend's plate before he was even finished. Unprofessional. We mentioned this to one of the waitresses and it was fixed immediately. Food- great pieces of sushi. My favorite though? The shrimp piece and actually the rice. The rice is so sweet and flavorful. I would get a job at Nakazawa just to learn how to make this delicious rice! Overall? I think it's worth checking it out. The food is good, I'm not sure if it's the best though and the service has kinks here and there but we didn't feel neglected (actually total opposite). The price for omakase is not very expensive either - $150 per person I believe? Check it out! Good luck with reservations - they take only 30 days out.
(4)Maneesh P.
Only one question needs to be asked after eating at a restaurant...would you go back? The answer here is No. Ate here last night..much anticipated like most other reviewers. The sushi is very good. That's it. Few pieces were to die for. It's just..very good sushi. It didn't compare to Yasuda, the only other 'high end' place Ive tried in NYC, where the only thing stopping me from ordering more sushi was the escalating bill. Each piece of sushi left me wanting more. I didn't share my thoughts with my dinner companion to let him decide for himself...and he was on the exact same page. So, no regrets going but I wouldn't consider going back. After eating here I understand better the 1-3 star reviews on yelp. The 5 star reviews stating 'best sushi in america' and 'worth flying to new york for' make no sense to me.
(3)Heather T.
Overrated. Finally, after 3 weeks of excitement over our dinner reservation, we came back home last night rather disappointed. I was disappointed to feel disappointed because I was really looking forward to "one of the best omakase in NY". The flavor and richness of each fish was overpowered by the "twists" of yuzu pepper, yuzu zest, shiso, and etc. When I was reading some of the reviews I didn't realize such thing would make a difference, but I definitely started to miss the traditional style of Sushi Yasuda's soon after our course started. We enjoyed it, but were not impressed.
(3)Ravisara L.
Overrated, expensive, and a waste of my time. I went on a weekday when Chef Nakazawa is supposed to be making sushi, however, he wasn't there. The restaurant should have notified the diners and give us the option to cancel. Its unfair to not tell us beforehand since the sole reason for booking seats at the sushi bar is to taste Chef Nakazawa's creations. From what I tasted, Sushi Nakazawa is no where near the standard I expected it to be. Most of the time I can't even taste the fish - the seasoning was definitely not delicate. It overpowered everything and the over vinegared rice did not help to make things any better. I don't understand the hype around this place, there's better sushi bar to spend $$$.
(1)Freeman F.
not impressed by the so called apprentice of the god of sushi. had the 20-piece omakase, nothing really stood out, every piece is just so mediocre. there are tons of much better Japanese restaurants out there in NYC. overall the experience is ok, not bad but not impressive either, would not come back again given the price range. also I think michelin is right on this one, there is a reason why it's not michelin starred.
(3)Jessie H.
Words cannot describe how good the omakase sushi is here. Perhaps moans could. But only maybe. To be honest, I can't remember a single name out of the 20 pieces of sushi we ate, save for the uni and salmon roe pieces. BUT REST ASSURED, each piece brought ineffable pleasure to my taste buds. And surprisingly enough, my favorite piece was not the sushi, but the tamago egg custard piece. So so good. This place is worth the money at least once in your lifetime. DO IT. 5 STARS YO.
(5)Brady A.
Took a friend there for his birthday last night, 3/1. We were aware ahead of time that the chef wouldn't be in on Sundays, and chose not to sit at the bar in order to save $30 on the omakase. So, judge the meal accordingly. The sushi itself is impeccable, but (again, likely because it was Sunday with minimal fish deliveries and no head chef) the quality was not NYTimes 4-star fish. Some of the fish was too cold (especially the salmon), the o-toro, already making me feel guilty about eating Bluefin was not nearly the level of fattiness you'd expect, the shrimp (poached, not raw as many of the lauded reviews mention Nakazawa kills in front of you when he's there) was nothing special, and the eel was overcooked. That said...the uni? Oh dear lord, the uni...the santa barbara uni was superlative - easily one of the best pieces of uni I have ever had. We were able to get a piece of the Hokkaido uni at the end of the meal, which was somewhat new to me - much more reddish in color, looser, much sweeter, with a tongue-coating bitter finish. Also well-above average was the bream, the hotate, and the tamago. So, I have a suspicion that this is a flat out 5 star joint when Nakazawa is in the house, and the sushi is one-day fresh. To get the best experience, then, probably go during the week. But, for a special occasion, if you want to actually GET a table, it's a good enough experience at a table on a weekend.
(4)Peter C.
What a meal. What a place. What a show. We lucked out on reservations for NYC's hottest sushi. We paired the meal with sake selections and let world class sushi experience wash over us. A few points: Our chef: was not the samurai overlord-like presence that I have come to expect of these places (see Sushi Gari, Nobu, et al.). Presenting himself with his staff in a friendly, welcoming fashion. In socks and sandals, he was funny and easy to talk to. The dining area: the simplistic, clean and the ordered feel of a Buddhist zen garden. All things in their place. Cool and fresh. The food: although some pieces were basic (sock-eye salmon is sock-eye salmon) the overall juxtaposition of warm vs cool, salt vs sweet, soft vs rough made the meal a spectacular experience to eat as well as behold. Just in case you were wondering what was on the menu: Channel salmon Sock eye salmon - Alaskan / smoked Scallop. -maile Giant clam - oregan Spotted knife chop fish -japan Cataras fish Sardine - hakido japan Hos mackerel 7 days aged mackerel Spotted prawn - live Amber Shrimp - gautamala Amber jack Bonito Blue fin tuna - boston Blue fin tune / soy marinated Blue fin tuna / fatty Uni / sea urchin Salmon row / Alaska Tuna hand roll Sea eel Egg custard
(5)Alyssa D.
Here are some photos that go along with my review from February. I forgot all of the names of the fish so forgive me! Everything was delicious and oh... There's us! Full of sushi and perfectly happy about it
(5)hugo z.
Got a 5:15 table for 4. All four of us didn't eat much during the day, just to enjoy this dinner. Way toooo much hype for this!!!! I expected the food to be really top notch with all the hype but it was just ok .... Nothing really said wow for me... This is a 1 and done
(3)Valerie G.
Not much to be said here that hasn't been said. Just a few pointers: 1) Try to avoid the 9:30pm seating (it's the last bar seating) and at this point, Nakazawa-San will no longer ask if you want additional pieces after your omakase. We wanted an extra uni and toro piece but could not get 'em :( 2) He also didn't ask us to pick an urchin to open up for our uni piece...I suspect this only occurs during the first seating, but am not positive. 3) There is no waiting room in the restaurant, so be prepared to huddle in a corner until it's your turn. 4) If you can't get a bar seat, I'd continue trying and pass on the dining room as it's very far away from the action AND Nakazawa-San only prepares the sushi for the bar diners. 5) However, if you must, try to get table #20, which is right next to the bar. Usually reserved for VIPs. Service was great - they paid extra attention to me since I was the girl on crutches #crutchlife. ALSO, Nakazawa-San is as endearing as all the other reviewers made him out to be! He dipped quickly after our omakase, not but before making himself a hand roll to snack on (approx MSRP - $18).
(5)Dan K.
Was here when it first opened. If you choose to eat here, and don't have the budget to keep coming, you should avoid it because it will be difficult to ever eat any other sushi again.
(5)Wataru I.
My overall impression of Nakazawa was "assembly line". Yes, sushi was ok, the service was good, Mr. Nakazawa was really nice as I have seen on movie. I even took picture with him after the dinner..... At this sushi bar, basically 3 sessions of assembly line occurs every night. Everybody sit at the bar at the same time (pre-set reservation time), all sushi are prepared at the same time, served at the same time as if you are chicken in the cage. Oh, I have to mention, fish are not sliced by Mr. Nakazawa himself. They are brought to him "pre cut" and Mr. Nakazawa "assembles". In my opinion, sushi bar is where your personal request is carefully listened, your sushi is prepared by chef according to your request, you can eat sushi at your own pace, enjoy nice conversation with your partner and sometimes with sushi chef.
(2)Doug B.
Quality Decent. Portions of fish disrespectfully small... Liquor obnoxiously tiny. What a disappointment for traveling from Miami to what is to be said "the greatest omakase" outside of japan. Service was more in a joking manner. Worst $400 ever spent.... Oh well
(2)Erin A.
I was lucky enough to experience Sushi Nakazawa twice. The second time was even more memorable because we scored the seats right in front of the great Chef Nakazawa. Not only is he entertaining and friendly, he knows exactly what he is doing. You can tell all the skills he's gained from being the 11 year senior apprentice of Jiro Ono. His splendid omakase shows it! Every piece in the course was a work of art. He creates them in such a way that every bite brings out a different flavor of the fish. As crazy as this might sound, the famous tamago was one of my favorite pieces of the meal. You can see why he cried over it!
(5)Andie S.
"Where should we go tonight? Oh this place looks good on Yelp..." yeah, we were that naive. The girl at the front desk couldn't hide her tell of contempt as she said the words "we're fully committed this evening." But the Foodie Gods were smiling on us and as we turned to leave, another hostess grabbed us and told us of a last minute cancellation at the bar. Here's the drill: they have set seating times (get there 15 minutes early) and it's only omikase (sorry, no California roll with fake crab and tempura shrimp...). Have the flight of sake to accompany your meal... but beware that you will be drunk if you order the 7 sake one. Our seats mates had been trying to get in since November. They ultimately forgave us our good luck (what's the opposite of schadenfreude?) and we simply had the best sushi EVER. I recommend the spicy tuna hand roll (just kidding! ) ps. Don't forget: come 15 minutes BEFORE your set time
(5)Sakura S.
Excellent!! I am Japanese, I've been to many sushi restaurants, and every restaurant was great, but this was the most wonderful dinner I have ever had. Every piece of sushi had a perfect quality in everything: Neta (fish), Shari (sushi rice), nori (seaweed), and gari (ginger). They impresed me very much, and made my friend in tears when she was eating. Especially, I am crazy about seaweed, but the ones they have are... oh I miss them. Two different kinds of seaweed for sushi and a hand-roll were just nothing but awesome. Sake was excellent too. My friend had premium sake pairings and I had regular sake pairings, which let us taste 12 different kinds of sake in total. Each sake suited sushi very well! Thank you, sake sommelier. All in all, everything was perfect. The service was bestest quality also (Thank you servers, especially Melissa who was really knowledgeable about sake and was willing to spend her time communicating with us). The sushi chef Mr. Akashi who made sushi with perfect shari softness was fun to talk with too. He has a hospitality in his heart. We really enjoyed everything. We liked everything. An unforgettable dinner! It was $640 for two people, but it's worth it. Rather, it goes beyond the price. 明石ã•ã‚“ã€ãŠã„ã—ã„ãŠå¯¿å¸ã‚’ã©ã†ã‚‚ã‚ã‚ŠãŒã¨ã†ã”ã–ã„ã¾ã—ãŸã€‚
(5)Cho P.
It makes me sad that people think this is good sushi. The rice was oversalted, overwhelming the flavors of the delicate fish. The uni tasted as if it had been washed with ammonia. I came here after reading rave reviews, but was sorely disappointed. New York sushi still has a long way to go to catch up to sushi you can find in Asia.
(3)Eunice C.
Simply the best omakase sushi experience. Must get the sake pairing. Our server was very knowledgeable on how each piece was prepared. I have had omakase at other fine sushi establishment. This one has a very modern New York twist that also embraces the tradition. I highly recommend this and I will try to get sushi bar seating next time!
(5)Siyu Z.
Food: barely 4 stars given the price Everything else: -1 star There isn't much about the food that hasn't been said before. Yes, some of the pieces of sushi are perfection and happiness in a bite sized lump, but there were a few that were very meh. There was an decent progression of fish served, and never once did I think, hey this tasted like what I just had. However, instead of going for interesting in the direction of freeze dried soy sauce, I would have preferred a more interesting variety of (shell)fish. Some things were certainly more for show than for taste, such as the live shrimp and the extra white truffle shaving on top of the uni (I would pass on this). Now the everything else, all of which wouldn't matter much/at all at a less pricey restaurant. Upon being seated at the sushi bar we were told by a suited waiter that chef Nakazawa had to take an urgent phone call 20 minutes prior and may not return. This was probably true but it just felt like a flimsy excuse for the fact that we were deprived of an integral part of the experience and price tag. They also weren't particularly apologetic about this which I found rather unprofessional. Another downside to the sushi bar, other than the boiling shrimp pot fumes another reviewer mentioned, is the hectic dance the multiple chefs do at the counter since they also make the food for the dining room. The overall ambiance also didn't feel right, it's quite obvious that the restaurateur is not Japanese. It's definitely catered to the west village crowd whose sushi eating is the full extent of their gustatory adventures. I suppose since the whole premise of the restaurant is celebrite, it's only right that the place is more trendy and modern than authentic. They don't have fancy Japanese toilets and we were served green tea instead of hojicha after the meal, which would have been fine had it not been after 11pm. There is an obvious lack of thoughtfulness that is observable in other Japanese establishments. I won't be returning. Maybe I went on an off day, but there is just strictly better omakases to be had in the city.
(3)Lisa W.
Many have written very detailed reviews of this place so I'll keep it short and simple. Extremely fresh, delicious and perfect sushi. The meal really started to build as the night went on and I was truly stuffed by the end. It was also the first time that I genuinely enjoyed sea urchin - so much so, in fact, that I ordered a second piece! Chef Nakazawa is very endearing and friendly although much of the staff seemed composed of pretentious white men who don't match the mood of the sushi chefs. One server in particular annoyed me in his attitude and demeanor (kind of dismissive, shoved my chair in so hard that my knees hit the table) but I won't let that detract from the wonderful experience.
(5)Brandon W.
The sushi was amazing. The presentation was amazing. The pot of boiling shrimp isn't. If you are seated at the sushi bar, here is where NOT to sit: By the pot of boiling water. Why? Well, when the chef lifts the pot cover, a whip of shrimpy smelling steam will come oozing out, and if it happens you are taking a bite out of your sushi then, it will completely destroy the wonderful taste of the sushi. Unfortunately, after telling the hostess this issue, nothing was done nor was any discount given on my final bill. So if you want to have the best experience at this place, kindly ask them to re-seat you if you see a pot nearby.
(3)Lana T.
OK so here's the downlow--is Sushi Nakazawa overrated? Yes. Was it the best sushi I've ever had? No. (To everyone claiming this is the best omakase ever, you gotta come out to the West Coast.) Does that mean it's bad or not worth it? Not at all. The fish is fresh and well flavored, the ambiance is chic, Chef Nakazawa is very personable and friendly, and you get a good amount of high quality fish for $150 pp. If you get the chance to come here, definitely take it. However, I think a large part of the hype really revolves around the infamous documentary. I found it comparable to other omakases of similar quality/price points, with some of the nigiri being OMG-best-I've-ever-had and most of it just being very good. Highlights from the omakase: -cherry salmon with yuzu salt: such delicate and complex flavors with the perfect wrench thrown in by the yuzu. One of the best and most unique pieces of salmon I've ever had. -bluefin tuna, chutoro, and otoro: Chef Nakazawa knows his tuna. Best tuna I have ever had. Amazing texture, perfect flavors. The otoro tastes like happiness. Nakazawa described it as "kobe beef of the sea" and, "it is butter." Can't argue there. -uni: I don't know if this is the BEST uni I've ever had (an honor I think I still reserve for Kabuto in Las Vegas) but it is very very good. It tastes very fresh, sweet and CLEAR, if that makes sense. -butterfish: I feel like this floated in my mouth rather than melted. I subbed the tiger prawn for this since generally I don't like shrimp unless it's ama ebi, and was slightly disappointed they didn't have it here (although I don't blame them for it!) They are quite flexible with food preferences unlike certain other establishments, and the sake pairing is only an additional $40. Service is excellent. Also, if you come here, just sit at the bar--it's only $25 more than the dining room and you get to be served by Nakazawa. Reservations are not terrible to get as long as you know exactly what day/time you want and are prepared to click right at 0:00:00. They also only accept parties of 2. I have never been to Sushi Yasuda or Masa but in comparison to places like Sushi of Gari, Nakazawa is a much better choice. Definitely worth trying if you're in the NYC area. The problem is this place is marketed as being a transcendent experience, which it is not, but I'm still very happy I came here and would probably come back again.
(4)Arthur W.
Incredible sushi. A very japanese experience. Omakase with exceptions for food allergies. We did the premium sake pairing which really added another dimension to the experience. A few of the dishes were good - but the sake transformed it into something even better. It's not cheap at $80 but if you are going anyway... make it a special occasion. Wait staff was attentive and professional. There's a little bit of a secret service vibe. They all look like Underwood's guy in House of Cards. Would love to go back. Worth a trek. Worth the extremely difficult process of getting a reservation.
(5)Danny S.
It's easy to call something amazing when you paid a quarter of a grand towards it but it's also hard to talk about issues you may have had because you paid a quarter of a grand towards it. I don't dole 4's and 5s out without good reason like many Yelp reviewers. Those are earned. Let me break down my rating for those of you who want to be absolutely sure before staying up until 12am to make a reservation. I write for you,THE PEOPLE. Not to get attention. I'm here to give you my take because this is a lot of money. Take it or leave it. SUSHI- 3 stars While it's important to note that Chef Nakazawa was an apprentice of Jiro's, it's also important to remember that he has his own perspective and vision on sushi. Sushi Nakazawa is its own entity and does not reflect Jiro's philosophy. The sushi is Nakazawa's Sushi. If you anticipate going to experience Jiro, sorry to disappoint. For Jiro, simplicity in the prep of the fish is extremely important as it defines the overall taste the patron receives. His sushi is served with only wasabi and soy sauce. For Nakazawa, there were garnishes and different "sticking agents" such as wasabi and mustard. Salt crystals, masago, even gimmicky peanut sauce. I appreciated the artistry, but just wanted the fish to stick out. Flavors seem to gear towards Westerners. Some were not special. Masago? Raw live shrimp? No special treatment, and it's a part of Omakase? Give them a little transformation at least.. The apprentice's cutting was eh.. There was a piece where my fish was clearly a lot thinner than others. Don't get me wrong, the level of taste and texture were a step above, but it didn't have that "MY GOD" factor I was hoping to feel. Also, Yelp may show you being able to pick your Sea Urchin but they have regressed in that area and now buy packaged uni. I expected the WHOLE menu to be spectacular. It just wasn't. 3 stars. OPTIONAL: SAKE PAIRING (BASIC) - 2 stars Not worth it. I could have done without. Basically you get 6 sakes divided between parts of the course with descriptions exaggerated by the server. Upon tasting, it really didn't do much to enhance anything. Clean my palette you might say? No, because that is what ginger is for. THE CHEF- 3.5 Stars Chef Nakazawa seemed to be in a rush as he stepped away fairly quickly after the Omakase was complete. During the meal, I didn't see special attention paid to each sushi. Sushi was prepared similar to an assembly line. One brush of soy sauce for all pieces, leaving the end piece with less than the beginning piece. Wasabi was overpowering, coating the fish's flavor. Before you use the "maybe it was to compliment the richness of the fish" excuse, when I say overpowering, I mean I almost had tears and the heat stayed with me awhile. His rush also led him to leave early, and declining to come back to take a few pictures with the patrons (they did tell us we could). Doesn't matter if it was 5pm or 9pm, there should be consistency in terms of the overall experience and show right? Chef Nakazawa did joke around at some points and posed for pictures while serving, cool. But when you take pictures, get his attention. Otherwise he is focused on his work and is not as showy and entertaining as the Yelp pictures may imply. Still, I respect him a lot. 3.5. SERVICE- 5 stars (doesn't count; I expect that with what I pay) This is the first time I have seen people go to the restrooms with an escort. When you sit, they tell you to hop on the barstool, and they push you in. Fancy. Still, I'm not surprised. Also it sucks when you wish for a slow pace to enjoy your meal but see a fast working pace instead because of the dining area.. PRICE- 2 stars $250 w/tip for 1 person with sake pairing. For that price, you should be blown away and experience what some call "foodgasm". I didn't. Paying around $15 for masago? 1/4 of live shrimp? Unevenly cut fish? 2 stars. SUMMARY: Saying what I feel. I went and had it. And I'm sorry but I believe Sushi Nakazawa is overrated. Overall, I was not "blown away" as some people might say in their glowing, yet unsupported reviews. Again, sushi was on another level, but not life changing. Only 5-6 of 21 pieces had impact on my taste buds (Horse mackerel, cuttlefish, fatty tuna, tomago, sea urchin, and eel). Impact meaning having never tasted such combination of taste and texture before. The sake pairing, just no.. Unfairly hyped because of the documentary. The sushi you get does not reflect the price you pay. Would I recommend this to a person who didn't see 'Jiro dreams of Sushi'? Only if I knew the price would be chump change to that person. To someone who's seen it? No because there'll be disappointment. Part of me feels he may be restricted. I don't know if he actually gets the final word on how sushi is made among other decisions. Anytime you have a partner in the business, sometimes the best decisions don't get made. If you are to eat there, dining table will do you just fine. 3 Stars.
(3)Ben A.
I've eaten sushi at multiple restaurants in my life but never had I had sushi this delicious! I heard about this place when I was looking up sushi restaurants to take my fiancé to for her birthday. When I heard this was owned and operated by an apprentice of Jiro from "Jiro Dreams Of Sushi", I got a reservation ASAP! First off, the service was absolutely incredible! Everyone was incredibly gracious and attentive; my glass was never empty and when we were done with our plates there was another one arriving within the next five minutes. Besides every piece being exquisite, the experience was wonderful! You sit down and they serve you plate after plate of different pieces of sushi. It's the perfect place for someone who likes to savor and enjoy, rather than stuff their face. I've never taken so much time to eat simply because I wanted the flavor of each piece of sushi to last as long as possible! The pacing of the food and the order in which to eat the sushi made it seem like reading a great book with a satisfying ending (in this case, dessert and a satisfied stomach)! Save your money and go with either your loved one(s) or close friends who can appreciate incredible food. You will absolutely not regret it!
(5)Buo Z.
After the huge hype and the impossible nature of getting a seat at the sushi bar, I finally scored a seat but the omakase turned out to be a bit disappointing. The pronounced, overly-vinegary rice serves as a stark contrast to top tier sushi places in NYC whose vinegar rice is an after thought or a nice complement to the fish. The crumbly rice also doesn't stick together very well like at the best sushi restaurants in NYC (ichimura, 15 east, yasuda, sushi azabu, sushi of gari, Kura, brooklyn fare, etc). I shouldn't expect the rice to fall apart when I pick up the sushi. The fish selection and cuts were also not at the top tier quality as some other sushi places that also charge ~$150 per omakase. Several blue tin tuna pieces made it in but there was no sign of oh toro that sushi lovers crave. A piece of cooked shrimp (why!!!!) made it in too - I was hoping for something more exotic. I love mantis shrimp and this made it in, but I keep thinking about how these delicious little creatures are so cheaply prevalent in China. Several pieces were over smoked and made it hard to believe we were eating fresh fish. One piece had that fish sinew, so it was hard to chew, and a few pieces were a bit too fishy for me. I've definitely had much better sushi in NYC but hopefully this place will get better over time. The best parts of the omakase were the tomago (truly outstanding for NYC and not something normally featured in omakase but makes sense considering Jiro the movie) and the lychee sorbet (superbly delightful and made to perfection). Overall, I felt like this Omakase should be closer to $75-$100 not $150. At this level I need oh toro and some more exotic fishies to eat.
(3)Dan P.
Excellent Sushi. I dined here twice in 3 days (and that was only because there was a Sunday in there when he is closed). The first time was in the dining room. They bring you small plates of 2-3 pieces at a time. From memory we were served pieces such as chinook salmon, smoked king salmon, scallop, ebi (cooked shrimp), maguro (tuna), chutoro, otoro, aji (horse mackerel), mackerel, uni (Santa Barbara), ikura, surf clam, etc. All in all it was around 20 pieces. The sushi bar is almost the same except we also got amaebi (sweet shrimp) which Nakazawa-san prepared in front of us. He also made toro hand rolls in the end. There is seating for 10 and there are 3 seatings per night. Everyone is on the same schedule. At the end of your meal you have the option to add more pieces if you liked something or add some pieces that weren't served (e.g., uni from hokkaido). The random girl sitting next to me was also a great companion and by the end she whispered "Since I feel like we're close friends now..." The sake pairing at $40 is awesome. They had some great pours and it includes around 5 glasses. The last one is an unfiltered sake that was interesting. At the end you get yuzu sorbet which is also great. At the dining table you also get some pineapple. We didn't get pineapple at the bar. The bar costs a little more than the dining table ($150 instead of $120). Maybe just psychological but the sushi did taste a little better at the bar. I have sort of "known" Nakazawa-san for years since I saw him around a lot at Shiro's in Seattle (where he worked as a sous chef). He was happy to see me and we took a picture together. I am happy to see him doing well. His fellow chefs at Shiro's all asked me to say hi to him so I did.
(5)Hilla I.
My husband and I wen there last night for the Omakase at the bar and it was everything we expected and more. The sushi was all delicious. Some highlights were the scallop, the uni with a shaving of white truffle, the eel, and the shrimp. There was also two kinds of salmon (chum and smoked), three kinds of tuna (blue fin, fatty, and can't remember the other one), two kinds of mackerel, tamago, and several other fish I have never had before. We also had the sake pairing, which was great and reasonably priced at $40. In addition to the great food, the service was great. Nakazawa's English is limited, but he was so friendly and would crack jokes (he called one of the fish Nemo). Overall, I highly recommend Sushi Nakazawa for a special occasion or just because. And getting a reservation at the bar is totally worth the wait!
(5)Hyewon J.
I visited Sushi Nakazawa with my boyfriend last night for the sushi bar seating at 7:15pm. Upon entering, our coats were taken and we had to wait to be seated. Seats are assigned at the bar no matter how early or late you arrive which was disappointing. We were about 15 minutes early and initally sat down in the seats directly in the middle of the bar, but were told to move as we were "assigned" seats all the way on the end where we couldnt see a thing. The hostess couls sense my disappointment though so she later moved us back to the seats we wanted. If I were rating based on the food alone, I would give five stars. Everything was so fresh and it is definitely worth getting the bar seats to see Chef Nakazawa expertly prepare your sushi. My favorites from the 20 piece omakase were the scallops and fatty tuna. To be honest, the rice was slightly too vinegary for my taste and sometimes overpowered the fish but that is just my personal preference. The reason I give four stars instead of five is for the service. Yes, everyone was perfectly friendly to us but I was sitting near the area where the waitors gather to take the sushi from the bar to the tables. (While nakazawa prepares the sushi for the guests at the bar, other chefs around him prepare the same sushi for the dining room guests). While I was sitting there trying to savor the food and experience, the waiters bringing the food out to the table were incredibly distracting. They are the typical snobs wearing suits as if they work at an investment bank and are overly superficially nice to your face. As soon as two or more were standing around together, they would start giggling and talking shit about the customers! It was really unbelievable. As soon as they serve the food they would come back, rolling their eyes saying things like "ugh she said this was too spicy for her whatever" or "why is that table not done yet everyone else aroind them is finished". Particularly a woman with very short blonde hair (almost pixie cut). Anyways, chef nakazawa was so personable and he is a master at what he does. He asked if I wanted less rice towards the end since I was getting full and accomodated all requests. I hope they keep their focus on the food alone instead of trying to hire more snobby waiters whose ego got too inflated because they work at sushi nakazawa.
(4)So Yoon A.
Amazing sushi. We were at sushi bar and mr. Nakazawa was serving for people who were on the sushi bar. We had omakase with special menu on that day. (it was truffle something..) On top of fresh fish, his little put-on adds flavor. So far, Nakazawa is the best sushi in NYC I've ever tried. Service was nice and mr.Nakazawa explained the name of the sushi with his tablet. I would certainly go back! One thing is about reservation. It's so hard to get the spot. Especially for sushi bar. But if you try hard, then you will get it eventually.
(5)Melissa T.
This place is magical. Definitely sit at the bar if you come here. For the prices that you're going to pay for (amazing) sushi and the pain you're going to have to go through trying to snag a reservation, you'll also want to get the full show and some interaction with the chefs as well. Chef Nakazawa is absolutely hilarious and you can tell he loves what he does. At one point, he was preparing a fish that was sourced from Long Island, he turns to us, looks at me directly and says "it's a spoiled fish!" (I guess even after living in manhattan for the past 11 years my Long Island roots are pretty apparent...) Others have highlighted all of the great fish you'll get to try here so I won't go through each course in detail (and I'm sure it changes based on what's fresh/available) but I will say that everything was pretty freaking amazing. One thing to note: if you do the sake pairing with your meal, be aware that it is a LOT of sake. I mean, I'm not a lightweight by any means but I definitely ended up beyond the point of tipsy by the end of this meal. Those pours were gen-er-ous! I mean not that I'm complaining or anything....
(5)Christopher K.
The oh so famous documentary. Yes, watch the documentary before you come here. The documentary helped set the setting and background of where Chef Nakazawa trained as an apprentice. It'll also help you start salivating whilst in your pajamas and put it on your ever so growing bucket list. The restaurant is located on Commerce Street, and is small yet accommodating for those who were unlucky and unable to make it to the queue at midnight 30 days prior to make a reservation at the Sushi Bar (tip: Online reservations are for the sushi bar and the queue opens up at midnight. Plan ahead of time to get your reservations in!). Although I didn't sit at the sushi bar, Chef Nakazawa and his team were very friendly and inviting upon entering the restaurant. The lady friend and I had the 21 piece omakase course that night, and while the food comes at a premium, it was well worth the wait. Each tasting plate had me asking for more and more, and at the end of the tasting you are asked if you want to add more pieces to your tasting. After ending the course, the Chef ended our tasting course with a Lychee Gelato that was refreshing and a great palate cleanser (unless you wanted to leave with a mouth of fishy breath. Either way I wouldn't have minded). People should understand that because it is a tasting menu (and people obviously have preferences), you won't always get what you enjoy. Even I had pieces that I wouldn't ever really order. But I tried to perceive this experience in a different light. Listen to the staff about what's on the plate and appreciate it for what it is, which to me, is really a work of art. One of the goals of a chef is to aim for consistency. I'm happy to say that my food was consistently gratifying and had me smiling with each plate that came my way. I definitely will be coming back again soon.
(5)Rachel A.
I was so looking forward to this and so incredibly disappointed. We had a Sunday reservation at the bar. We were seated at the far end of the bar where the table waiters pick up their orders. We were mostly ignored the whole time as the table waiters chatted with the chefs. 0 for service. Now on to the food. I had just come back from Tokyo a few months before and this did not stand up to a $40 meal I had at the fish market. The food was plain and uninteresting. The sushi was good quality but please, so not worth the price. It was my boyfriend's birthday and it just did not feel special at all. No candle on the birthday cake. They asked if we wanted to order extras and ignored us when we said we didnt.....as if $150 each for dinner, excluding the bottle of sake we ordered, is not enough. No clue why it gets such good reviews.
(1)Pedantic S.
Best. Sushi. Ever. Saw the documentary - Jiro Dreams of Sushi - a while ago. Then we heard about this restaurant so we were waiting for a special occasion - and available reservations - to try this out. - Reservations can be hard to get! So plan plan plan! - Try the sushi bar rather than the dining room if you are a couple/ small group - it is a fun experience and Nakazawa is often around - Fresh inventive sushi with daily special changes to the menu - The Sake pairing is an additional $40 and is really very well done
(5)Jessica L.
My boyfriend and I decided to come here after finally landing a sushi bar reservation, and boy I'm glad we did. We arrived on a cold february night and were promptly greeted by the hostess. Before being seated, the hostess took our coats which surprised us. Chef Nakazawa is a master at his craft, he's also humorous- he jokes with the diners and makes sure everyone is comfortable. Now...on to the food- probably the best sushi I've ever had. I'm not exaggerating, it's that good. The omakase consisted of 20 mouth watering seafood and egg(the tamago was the last one) pieces which were carefully selected to provide the eater with an experience. I almost came to tears when eating the tuna and shrimp. At 200 around a person(including tax and tip) it can seem a bit pricey, but trust me...it's worth every penny. If you want divine sushi, come here. You won't be disappointed.
(5)Christine P.
I just dined here tonight with my boyfriend. I booked the reservation a month ago and was so excited to book a table. The service here is magnificent. The sommelier/sake lady was very informative and kind. I enjoyed having all the dishes and sakes explained to me. The food was incredible, even the ginger was tasty. My favorites were the Salmon course, the Tuna course, the Guatemalan Shrimp and the Tamago, but everything was delicious and it was great to try fish and sake from different regions. The yuzu sorbet, fresh pineapple, and green tea were a great finale to this dinner. My boyfriend and I couldn't be happier with our dining experience at Sushi Nakazawa.
(5)Jay K.
Talk about amazing life experiences! My girlfriend and I planned a trip to New York just to have a chance to experience the work of Chef Daisuke Nakazawa. You can imagine my excitement when i first heard about the opening of this restaurant (after having watched and thoroughly enjoyed the documentary "Jiro Dreams of Sushi"). Nakazawa takes reservations online and by phone 30 calendar days in advance - try, try and try again until you get through. Believe me, it will be worth the effort. This reservation was by far the hardest to obtain in my personal experience - a couple consecutive days of calling/being put on hold/waiting fifteen minutes only to be told there were no more seats available. The meal is a 20-course omakase of Chef Nakazawa. Each piece was absolutely fantastic. From the Akami to the Toro, the Kanpachi to the wild-caught Hamachi, the Sakura Masu to the Tiger Prawn (from Morocco), every single piece melts in your mouth screaming utter perfection. Each meal finishes with the Chef's signature Tamago (which by the way is absolutely amazing!) at which point you are free to order more for an additional cost. I opted for the $40 sake tasting/pairing - generous pours accompany every few courses, a good decision all-around. The interior of the restaurant is humble and simple, with a sushi bar (seating maybe ten?) in the anterior and dining room located further in. Pay the extra $20 to sit at the bar, trust me. After our meal, the chef personally greeted us and asked about the meal. We were stunned/honored to have a chance to speak with Daisuke-san face-to-face. We finished our meal with fresh-cut pineapple and yuzu sorbet (with blackberry). A perfect ending to a perfect meal.
(5)Rich J.
Good sushi? Yes. Maybe a bit over-hyped? Yes. While very good not life-changing...although I did recently stay at a Holiday Inn. I will say that a few specific pieces from the omakase-only experience rated as the best-tasting pieces of sushi I have ever had. The uni was a highlight as was the sweet prawn and the anago. I ordered another of each of these pieces as they give you the option to order extra pieces at the end of the 20-piece sushi experience. The uni itself ala carte? that would be $15. So the initial 20 pieces for $120 dining room seating ($150 at the sushi counter) is a relative bargain at $6 a piece. And we aren't talking California rolls here...geoduck, different types of salmon, fish I didn't know existed. we opted for the $40 basic sake pairing as I am not a sake fan, but I did also get a good Japanese hefeweissen (my first time seeing that!) and I was already, I might mention, pretty drunk upon arrival, so I didn't take notes, pictures, or memorize all 20 pieces of fish that I got, but I had a damn good time.
(4)Han C.
Had dinner at Nakazawa last night. Fully delicious meal. The omakase includes about 20 pieces of nigiri and featured the following: Alaskan salmon King salmon Scallop Geoduck Abalone Jack mackerel Baby shad White fish Fluke Baby cuttlefish Mantis shrimp Swordfish Skipjack Blue fin tuna Medium toro Full toro Octopus Salmon roe Tuna handroll Tamago The standouts definitely were the mantis shrimp, that are steamed just before serving - fat, sweet delicious bottomfeeding buggers, the scallop - smooth and succulent, and the skipjack infused with a beautiful smokiness. The sake pairing, about six tastings, is an additional $40 and wonderfully complemented the meal, with the exception of just one. I'm curious as to how the ambience of the restaurant will develop as time goes on - it's a bit stiff at the sushi bar, with Nakazawa and his assistant manning the sushi, and four or more suited men standing behind eaters. Attentive for sure, but also feels a little bit like someone just hired a hit. The jazz elevator music is also a peculiar choice. One thing of note, if it means anything to anyone, is that if you get stuck at the far end of the bar, by the pots and prep, most likely you will not be served by Nakazawa himself. We watched Nakazawa create nigiri for all other 8 patrons at the bar, but we received service from his assistant only. Slightly disappointing since we are such Jiro fans, and some of the wasabi applications on the initial pieces of salmon were off-balance under his hands - though our nasal passages were instantly cleared, so there's that. Great meal though. I am definitely dreaming of mantis nigiri ! (More pics on the blog)
(4)Matthew V.
After reading some other reviews, I was uncertain if Sushi Nakazawa was going to meet expectations. Bottom line up front: The meal was absolutely outstanding. We had the omakase at the bar, with the "traditional" sake pairing. You should do the same (should you be able to get a reservation). Stipulation on a Saturday is that principal Chef Daisuke Nakazawa isn't behind the bar, but to be honest the #2 and his team were outstanding. Everything was prepared perfectly, and was well explained. The sake was well paired. Bar chairs were comfortable, and my wife got a kick out of the push-up / pull-out ride when she needed to get up. Minor dings (very minor) as follows: 1) They book the seatings very closely (5 PM, 7:15 PM, and 9 PM). You need to get there at least 20 minutes early if you want to sit center on the bar (only 4 of the ten seats are in optimal viewing position), and there's no where to queue. You just kind of gaggle behind the bar, politely grilling the stragglers from the previous seating. A couch somewhere would go a long way. 2) One restroom, many people. The upside is that, if you're friendly, your able to socialize with others lucky enough to be in the same position you are. Actual bottom line... We will be going back. It was worth every cent of the ~$500.
(5)Kitty W.
The fish is incredibly fresh, and the omakase is greatly executed, but it's definitely not the best I've ever had. For this price point, I would pick visiting Ichimura at Brushstroke again over Sushi Nakazawa anyday. But, ok, if you're a sushi/omakase snob like I am, then yes, you should try Sushi Nakazawa at least one time, and ONLY at the bar. This sounds hella harsh, but all the people that have dined in the dining room, and not the sushi bar itself should not even begin their story about visiting Sushi Nakazawa. You guys are visiting this place because of Nakazawa, so to truly enjoy the experience, you better at least have the man touch your nigiri. Chef Nakazawa does *NOT*, I repeat, does *NOT* make food for the people in the dining room. He himself even verified that by telling our group that he makes 600 pieces of sushi per day (That is 200 pieces per seating, and 3 seatings per night. And yes, he doesn't cut the fish himself, he just assembles it.). ... And any omakase should honestly be eaten in front of the chef. But ok, maybe that's just the snob in me. Ok, back to the place itself, and why I was debating between 3 or 4 stars. The atmosphere is horrible. As people might see from previous reviews, there is no ambiance, and the servers look dead serious. According to my sis, they look like people from Men in Black, but definitely not as cool as those from Men in Black. I'm sure the staff here is trained for fine dining, but having people hover around me, and shooting daggers into my food isn't the way to go; especially for a Japanese restaurant, when the Japanese are known for being respectful, yet also friendly and welcoming at the same time. It honestly ruined my mood upon entry when I saw how stern and wooden everyone looked - especially the taller gentleman behind the sushi counter passing on orders, and the mean looking asian woman with long sleek black hair and blunt bangs - these two really need to at least.. smirk. The service definitely was "good", but not something I liked. It was just top notch service I did not enjoy. If not for Nakazawa's fun personality, my 2 hour omakase dinner would've been a living hell. I was wow-ed by some parts of the omakase (especially the geoduck!), but was disappointed when Chef Nakazawa handed me a below average looking piece of Uni Nigiri. The presentation was not passable by any means, but I did not complain. In addition, my sister excused herself to use the restroom, and arrived back to her seat with her tuna handroll sitting on her plate. Any real sushi chef would know that a hand roll should be served hand-to-hand to ensure it's freshness by having it consumed asap, but Nakazawa chose to leave it sitting on her plate. I know it's a timed omakase, but I think he could've still waited for her to arrive back to her seat to then make the hand roll. All in all, she had a soggy hand roll that she did not enjoy. NOTE: If you are a Platinum/Black Amex card holder, use Amex Concierge to help you reserve a seating at the bar so you don't have to fight with the mass at midnight to try to reserve a seat. That saved us trouble. So.. Would I come back? Definitely not. It definitely impressed me at some points, but for a place that had me waiting for a month for my reservation, it also failed to impress. It was worth the experience though.
(3)Jackie M.
I made reservation about 3 weeks ahead and scored a table in the dining room area. Only even number reservation is allowed in the bar counter ($150). For $120 with 20 nigiri and dessert is a bargain, especially omakase (hopefully) prepared by Chef Nakazawa (apprentice of the famous Jiro) By the way, he is only there Mon to Fri. The server suggested that we use our hand to eat. It's also suggested to eat from the right to the left. The right being the most bland vs the left has more seasoned and flavorful. Each plate is presented with 2 to 3 pieces at a time. The portion of the rice and fish was well-balanced. Fish was fresh, but i wouldn't say it was darn amazing. Maybe i was expecting more? Overall, i thought nigiri was fresh and good, but not mouthwatering awesomeness. I enjoyed the nigiri that was served on the left side, which was more seasoned. Few of the favorite - uni, seared hamachi, and tamago. Overall, it was a great experience and service was great. The waiter explained each nigiri. However, i wish they would include a menu. I might have a better time if I had sat in the bar counter. I've had some amazing nigiri in Tsujiku fish market that left me wanting more. Til this day, i still daydream about how great it was. Sadly, i did not have this mouthwatering craving for more from nakazawa's nigiri.
(4)Alexandra W.
Amazing. Worth every dollar. We sat at the sushi bar. And I don't think I would go if not at sushi bar because the best part is watching Chef Nakazawa prepare each piece of sushi for you (together with his team) and place it in front of you. He took the time to explain each piece and is super personable and funny. He did not hesitate to answer questions from his customers, and when asked told us his fav American food is cheeseburgers! The food was amazing and the service flawless. Definitely do sake pairing. It was a lot of quality sake at a great price and really augmented the experience of the meal. Our waitress (blonde) took time to explain each sake pairing and the how the flavors of the sake paired with type of nigiri served. Would definitely go back. FYI made res at 12am on dot 30 days prior and somehow scored 7:15 time!
(5)Stephanie M.
What a memorable tasty omakase sushi dinner! We arrived a bit before our reservation time and they gladly seated us. The omakase was brought out in mostly pairs of two. Each individual piece had its own unique and delicious flavour unlike the sushi we eat anywhere else that all just tastes the same. We really savored the unique and different tastes! Our favourites or stand out pieces were the cuttlefish, shrimp (very sweet), Uni, fatty tuna (melts in your mouth), crab and the famous egg. I thought we wouldn't be full but we were. To end the night we had a refreshing and delicious lychee gelato that we've never had anything like before! Not even Italy. Pricing is $120 per person. Additional a la carte pieces were a bit pricy. Restaurant can get loud if a loud party is also seated in the small dining room.
(5)Allen D.
Great selection and staff was the best. Sushi served in perfect temp and fresh. Paring with sake was perfect. Great info from wait staff.
(5)Cissy Z.
I cannot say anything about Nakazawa that hasn't already been said, except affirm that it was one of the best sushi dinners both my partner and I have ever tasted. Yes, it is expensive, but it is also a once in a lifetime experience. Sushi Nakazawa is about as close as you can get to the freshness of the Tsukiji fish market without flying to Tokyo. Some Tips and Tricks: - Reservations are a MUST. Instead of trying (and failing) to make the reservation at midnight 30 days prior, I had more luck booking after the fact with this neat site that lets you know when a table opens up: alerts.opentable.com - Pass on the table service, and only dine if you can get a reservation at the bar. Chef Nakazawa only serves the sushi bar, and if you're paying that much money, why not go for the complete experience? - Unlike traditional omakase dinners, only sushi is served. - $300 per person buys you 20 pieces of sushi and ice cream for dessert. The sake offerings are quite robust with two levels of pairings (comes out to be about 6 glasses of alcohol). - Where you are seated at the bar is on a first come first serve basis. If you go early, you can ask the hostess to place you in the best spot-- right in front of where Chef Nakazawa does most of his sushi making magic. Make note, you will be crammed in a narrow entrance way in front of the door as you wait for your seating. - For the time agnostic: the earliest seating (5:45pm) is the best as you can pick the uni that Chef Nakazawa will then slice open and serve you. The latest seating (9:30pm) is the worst as the Chef will be winding down and not ask if you want additional pieces. Enjoy!
(5)Kathy B.
I have been eating sushi and sashimi since 1976. And I live in NYC. Have traveled to Japan etc. love food. This was the worst sushi dinner I have ever had. A joke. Salt, cookie cutter, silly. More waiters in suits with nothing to do. We have drunk the koolaid. Sad. There are numerous wonderful places less and more expensive. This is just plain awful.
(1)Margaret N.
Just went there Friday night with my girlfriends for a belated birthday celebration. I have to say the Omakase tasting menu was superb & on point !! Everything was so delicious and yummy !! it was completely worth the wait. No words can describe teh taste of every bite of each fish with its sauce & toppings ... there were no words ... left speechless .... And for dessert -- the lychee gelato was to die for !! We wanted more .... A definite MUST go to place !!!
(5)David K.
If you can get a reservation here, you will experience nirvana, food heaven, art, poetry the form of flavors and smells. This is a place to experience sushi at the highest levels available outside of Japan. It's not too expensive (comparatively) about $120 per person. However, you will never experience better dining experience in New York or elsewhere in the country.
(5)Priscilla T.
Yeah, yeah, I'm getting on the train. The Nakazawa fan wagon, flag waving train... but here's why. For $150 bucks, you won't have more fun, more visual enjoyment watching a master craft his art, more subtly pleasing service, and more belly-full deliciousness than here. It's really nice to go to a sushi place that exudes serious craft but casual warmth (without having to blast hip hop to tell you it's so... *cough cough Neta cough*). My one critique however: those chairs. Why in god's name did you choose those chairs, Nakazawa-san? You maneuver yourself into the black, leather beast only to realize you are 3 feet from the bar and then you sit there awkwardly trying to scoot yourself and the 100 lb chair-stool forward with your forearms and tip toes, and then suddenly a server swoops in and then pushes you forward and all you can hear is metal scraping wood beneath you. Awkward. But I still love you.
(5)John O.
Was not impressed with the experience here. Sushi was of good quality but not excellent. Compared with the top places in Tokyo, this isn't close. Further, there are several better sushi places in NYC. Seats at the bar are very awkward. The sake pairing sounds like a good bargain but they are serving you substandard quality sake. The wine list is terrible. I don't get the hype here. So the guy was in the background of the Jiro movie, that doesn't mean a thing. The money behind this place runs Italian red sauce joints in the Bronx. For the price tag, it should deliver excellence and it didn't.
(3)Daniel G.
Maybe my expectations were too high but this was rather disappointing. Out of 20 pieces I thought maybe 5 were really good. The rest was ranging from ok to eh. Service was nice but a little stuffy. I will definitely not be returning here as there are too many other better sushi options out there.
(2)Ernie C.
Celebrated my birthday at Sushi Nakazawa. Truly some of the best sushi we've had in the city - I liked it better than Gari, Yasuda, etc. Definitely book seats at the bar and do a sake pairing. It was the first pairing that I felt was worth the money. Highlights of the 21 piece omakase included the live scallop, the tuna trio, and smoked sockeye salmon. If you've ever wished you were eating at Jiro's, Sushi Nakazawa will fulfill your wishes
(5)Lisa N.
Hands down, best sushi restaurant I've ever had the honor of going to. Service is top notch and the wine/sake selection is tremendous. I was lucky enough to score seats at the bar right in front of the awesome, Chef Daisuke. He is super friendly, funny, and skilled in the art of sushi. When you watch him, he does the same thing for every piece that he makes... it's very cool! Every piece of the 21-course omakase ($150/person) was delicious. I did not dislike any of them. My absolute favorite was the scallop, followed by the toro, uni, and raw shrimp. And of course the egg, which he took tons of time to master on "Jiro Dreams of Sushi" was an amazing end to the best sushi meal of my life. I would come back in a heartbeat!
(5)Diane D.
This place lives up to somewhat of its expectations but ive actually had better imported sushi from yasuda sushi restaurant. Maybe its just the hype here because he is Jiro's apprentice but the sushi is actually not made by the apprentice specifically- esp we sat in a table towards the back of the restaurant we had no clue which chef prepared our sushi but i dont believe it was the top chef himself. I had the omakase and my favorite pieces were the uni, scallop and shrimp that stood out, the rest was mediocre. In comparison of the price and the pieces of sushi you get here, this place is cheaper than yasuda but at yasuda, every piece of sushi was like heaven and it just melts in your mouth (totally worth paying more) and you get to chose each piece of the sushi from the menu (not your typical omakase run down where everyone gets the same old thing). This place in general was a dissappointment for me. The tamago which everyone on yelp raved about didnt blow me away, it just tasted like fluffy steamed egg with a bit of sweetness. Nothing special........... The waiter we had was attentive, however he was a bit too quite in dropping off the sushi each time, I wanted him to describe the sushi more and where its from and have a little conversation but he seems very rushed and uneasy so it was weird. ALso, the other staffs were a little too attentive in that it made us feel ackward like they were watching our every move to see when we finish and to give us our next dish but them staring and checking up on us was way too frequent and was too much to the point that it was annoying! All in all- i got to see the apprentice on our way out, i forgot to take a pic with him as he seem very busy behind the bar/kitchen area ( i think he only serves a few people in the bar area which cost more than siting at the table) . The place actually wasnt really packed, i wonder why their reservations was so hard to get because there were many empty tables.
(3)A G.
Completely perfect and outstanding in every way. The service was excellent. The sushi was to die for. The rice was excellent. The atmosphere was excellent. The sake tasting was excellent. Frankly a good value when compared to other high end omakase experiences in NYC. Well worth it. Only complaint is that many of the reservations are purchased for resale by people with nothing better to do than sit by the computer very late at night and snag open table spots 30 days in advance in order to resell them in three weeks. Surely you could take phone reservations, no?
(5)Tara W.
I am so torn between like 2 and 4 stars. This place is super hyped and would probably be good if it was just on its own but not really worth the hype. I hate to say this because Nakazawa was so sweet and personable, you want to root for him!! But don't kill yourself trying to get a reservation. This spot was on my radar after the Jiro Dreams of Sushi documentary and again with the NYT review. After many late nights of obsessive reservation stalking we were able to snag a coveted spot at the sushi bar. Of course it was in the middle of the week, and during a huge snowstorm. With the cancellation policy of charging for no-shows of course we still went. The interior is very shi-shi unlike your usual simple sushi bar. Lots of stark black white, shiny and sleek. The staff is all male models in suits so I felt underdressed in jeans and boots. We were first to arrive for our seating so naturally we asked the charming host what seat was the best. He recommended on the short side of the bar, just left of the corner, which offers a birds eye view of everything. Don't worry about sitting in front of Nakazawa as he mingles and interacts with everyone. As our group slowly filled in, we were served in cascading order. We opted for a bottle of cold sake at the recommendation of the waiter, while the couple next to us got the pairing it was a bit too ambitious for us for a weeknight and driving home. The sake was served in wine glasses, which was a nice touch, but once the waiter poured our neighbors sake into ours- ouch. He offered us another glass but I was surprised by the gaffe. I'm sure you're all bored by now so let me move on to the sushi!! It was very creative in terms of subtle nuances in flavor added to very boutique fish you don't see on the menu. I appreciated that, however some pieces fell flat in execution. The smoked in hay pieces, of which there were a few, tasted like Girl Scout camp. We weren't warned in advance for one piece and it wasn't pleasantly surprising. I have a thing against shrimp sushi as I usually see it to be a cheap filler course; I'm sure the shrimp here is excellent but two courses of it was a bit much for me. And while I like to know the provenance of my ingredients as much as the next guy, some people took it a little too seriously and I thought I was on the "Is the chicken local?" Portlandia episode. After a meal that didn't live up to the hype the steep bill was a bit of a punch in the stomach. We've dropped a couple G's on meals before, so don't think I am a cheapass, but overall I was very underwhelmed.
(3)Meagan C.
This place is my favorite sushi spot in all of NY. It's quite expensive, but totally worth every penny. I went when they first opened and got a reservation for their dining room. Our server was very knowledgable and attentive. Impeccable service. If you want a shot at the sushi bar, you must book exactly one month in advance online at there website. Try to sit at the bar if you can and on a weekday because that is when Chef Nakazawa will be there. Definitely order the sake pairing with your omakase.
(5)Janet W.
I went in with high expectations and felt completely satisfied at the end. 4-4.5 stars for the fish; the overall experience brings me up to the full 5. Two of us had 5 p.m. reservations at the sushi bar and quite enjoyed being able to see the prep in action (though I found myself not being able to match what the chefs were prepping to what we actually ate). The precision, the care, the way they cut the scallops! That helped make for a great experience, and I'm not sure if I would have appreciated the dining room as much. Hearing Chef Nakazawa proclaim, "It's up!" and place the next course in front of you is quite a thing. He's friendly and personable. At one point, we were unsure what the fish was and he called over one of the suits to provide a translation. Overall, the service is polite and attentive. Some of them could look a little happier though. Admittedly, the first 7 pieces were good-but-not-blow-your-mind-fantastic (was hoping for an amazing scallop), but somehow with the two-way mackerel (horse mackerel w/ ginger and pickled mackerel with mustard) we were suddenly in business. There is obviously real quality and thoughtfulness in the fish you are presented with and how it is placed before you. They seem to enjoy chili accompaniments and their blowtorch. The smoky char afforded to the different pieces was rather nice. Extra props to the bluefin tuna, uni and my beloved aji. The egg custard was definitely more custard-like and less egg-y than what I am accustomed to having. I liked the yuzu sorbet at the end. It has a nice, potent but clean, citrus flavor. Twenty pieces of fish total not including the egg or dessert. Truly a delight to go here but at $150 per person, I will have to keep it to special occasions only.
(5)Danielle L.
My go-to sushi spot in my neighborhood. Everything is fresh, and when it comes to sushi I dont like to risk it.
(5)Kristine B.
2 sushi snobs I went with proclaimed this - the best sushi in America! It's probably the best sushi I've ever had, but I've never been to Japan and would need to try a few more places before proclaiming the best sushi in America title. We sat at a table (not the sushi bar) and it's $120 for omakase - 20 pieces. I can't remember all the pieces, but they were all extremely delicious - even sushi I don't normally like because it's too fishy tasting or I don't like the texture were all still very delicious here. I would definitely return and also, the sake options are fantastic!
(5)Alex Z.
NOTE: I DID NOT HAVE A HIGH EXPECTATION FOR NAKAZAWA WHEN I'VE MADE A RESERVATION. DID NOT WANT TO SET MYSELF HIGH AND FALL FLAT ON MY FACE. GOOD THING I DIDNT. Many if not all patrons who have made reservations here have seen the documentary hence why its extremely hard to get a reservation here. Booked every single night since they've open and there is a good reason why... This will be an intensive break down of the restaurant. The design of the restaurant is perfect in the sense of capturing New Yorkers walking by glimpsing into Nakazawa. From the outside, all you can see are sushi chefs serving sushi to their happily delighted customers and from the look on their face with each sushi hitting their palate, you want to be in their spot and believe me, you do! The moment you walked into the restaurant, you smell this aromatic seafood stock, at first you would not know what it is but you know you want to bathe in it. The sushi bar seats 10 people with a white counter top and black leather chair. There is a rectangular black piece of stone (granite, marble, not sure) for each customer where the chef places the sushi. The LED lights above beams parallel to the black granite plate, giving the spot light to each sushi piece it deserves like an artist on stage being adored by fans. It also serves as a perfect lighting for the many Asian-foodie-amateur- photographers taking every picture of each fish before consuming it. Sushi chef Nakazawa stands in the middle of the bar, 3 other chefs on his right and left prepping him the fish so he can make the sushi and serve the 10 customers. The amount of staff per customer is highly noted and appreciated, their attention to detail is on point. (Fuck, may I add that they are so staffed up in there and their attention to detail and hospitality is comparable to if the British prime minister was eating in there with his secret service team looking for suspicious activity.) So we are all assuming they want to get a Michelin star, its expected from them. Also, many of the staffs came from One Five Hospitality group, which own numerous restaurants including my fav 15 East. Now on to the sushi... 20 pieces of the most fresh sushi i've ever tasted. Since its booked every night, you can pretty much guarantee the fish is good. Notably what really set this place apart from other high end joints are... 1)Rice. Their rice is so damn fucking good. You can taste every single grain of rice and the ratio of sugar/vinegar/salt is perfect. The rice is intact when Nakazawa puts it down on your plate but disintegrate in your mouth slowly like breaking into a perfect poached egg when the yolk oozes out just so majestically. 2)Seaweed. Not many people pay much attention to the seaweed and neither did I until NAKAZAWA. Not sure if they toast their seaweed like we saw in Jiro, but the flavor is just amazing and combining it with their rice and fish, just fucking jizz in my mouth already and call it a day. 3) Fish... 20 pieces of sushi may seem a lot but their portion size is just right. Them fuckers know 20 pieces may seem a lot to customers at first but at the end of it, you want more. Its like they know when they construct every piece, the quantity is just right and enough to get you satisfy but not stuffed. There is a couple of pieces that really stands out to me. One of them being a smoked salmon? If you have dined there, you know what im talking about. Another was the uni with a $20 supplement, it was good to try but for $20 i think i will pass next time. Their 7 day cured mackerel was just OUTSTANDING. I think this may be my favorite piece. Its not too strong and overwhelming (Charles look out for this piece and the smoked salmon as well.) Their cooked shrimp is made on the spot and cook in their seafood stock that you smelled when you walked in. Most restaurant already have them precooked already and only in hot water. The last piece is his famous egg. It was good but nothing really to rave about for me. What dissatisfied me is that they dont have a kitchen and with that said, all the shrimp heads goes to the garbage. FUCK, I WOULD LOVE TO GET SOME HEAD, then again who doesnt? Gave them 4/5 stars because the bathroom door lock is horrible. You have to turn the lock hard counterclockwise in other to lock it. I found out the hard way when i was talking a mini shit during the middle of the meal and another customer almost walked in on me. Good thing my arms are long and was able to push the door close. BUT OVERALL, IT IS THE BEST RICE(10/10) I'VE EVER EAT. I thought 15 East was good, but damn Nakazawa was a tad better.
(4)I L.
It wouldn't be unreasonable to say that Sushi Nakazawa is the best sushi in the Western Hemisphere. Spectacular. Magnificent. Exemplary. There are not enough superlatives to describe the sushi experience at Sushi Nakazawa. We have been here twice already, and it is fair to say that it blows away Sushi of Gari, Ushiwakamaru, 15 East, Sushi Yasuda, Tanoshi and Neta (we have been to all of these). Daisuke Nakazawa is a true master of his craft, and he's super friendly, to boot! The sake pairing isn't bad either, but if you're not looking to drink, you can enjoy the omakase totally sober and it's just as good. It's hard to get reservations. Just keep trying on OpenTable. Your best bet is to check daily and swoop on cancellations. Trust me ladies and gentlemen: it's worth it. Just know that we're also fighting you for those open spots.
(5)Scrumphsus B.
My first meal of 2014 was at Sushi Nakazawa, a restaurant that I couldn't get a reservation for in 2013. The early buzz was due in part to the fact that its head chef was Daisuke Nakazawa, the hard-working apprentice seeking perfection in the documentary, Jiro Dreams of Sushi. In the film, he made over 200 tamagoyaki before getting a nod of approval by Jiro. That tireless commitment to exacting standards would translate well when Nakazawa made his American debut in 2011 at Shiro's, a restaurant owned by a fellow Jiro apprentice. My friend Kevin recounted a positive experience and said that a flight to Seattle was warranted just to try the omakase. Fast forward to late 2012 when Nakazawa established his own operation in New York City - the ultimate litmus test for success. Again, I heard gushing reviews from Rob and Jess about the quality of the omakase and the jovial nature of the chef. They highly recommended that I go see for myself. After multiple tries at securing a reservation online and finding that every single time slot was taken, I gave up after a few months. With the recent 4 star New York Times review by Pete Wells, my 0.1% chance shriveled to 0.01%. I had accepted the fact that I would never get a table there. So imagine my delight when my girlfriend secured a surprise reservation for two coveted seats at the sushi bar after putting her name in the queue a month earlier. As we were getting amped about our dinner, Anna's phone rang. The hostess dropped a bomb: the reservation website, SeatMe, had a glitch and double-booked us for seats at the counter that were no longer unavailable. This meant that we would be tucked away in the main dining room, light years away from watching Nakazawa thrive in his element. The only silver lining was the lower price we'd pay: a 20-piece omakase for $120/pp for a seat in the dining room vs $150/pp for sushi counter seats. Still in a daze, we barely heard her last words, "did you still want the table or did you want to cancel?" as we dashed out the door. The weather was brutally cold on Jan 6th as we ran down 7th ave. The wind was relentless and whipped our faces until tears streamed down our numb cheeks. Just when we couldn't stomach any more agony, the door appeared. Moving quickly inside, we were warmly greeted by the smiling hostess and the toasty air that thawed our frozen ears. After taking our coats, the hostess ruefully apologized again and offered a significant upgrade: Table 20, usually reserved for industry professionals and VIP's, which was located just an arm's length away from the sushi counter. As we settled into the plushy black leather swivel chairs, I took stock of the surroundings. This was not your traditional sushi restaurant. Servers in tailored black suits with perfectly knotted ties maneuvered the dining room like a choregraphed group of ballet dancers. (For rest of the entry, please visit scrumphsus.com/blog/2014… )
(5)A W.
I'm going to make this quick-- eating at the counter in front of Nakazawa himself- was one of the most incredible food experiences of my life. If you live in NYC and never make it here chalk it up as a foodie tragedy. INCREDIBLE SUSHI/SERVICE WITH ZERO PRETENSION- what more could you ask for?
(5)Lane S.
This place is disastrous. Everything was either average or awful except for uni, tuna toro and the lychee ice cream. Masa is just waaaaaaay better than this place. This place is a joke, period.
(1)Jay O.
Tomoe ($$) Tanoshi ($$) Kotobuki (being replaced by Saki; $$/$$$) Blue Ribbon ($$) Sugiyama ($$$$) Sasabune ($$$) Neta ($$$$$) Masa ($$$$$$) A simple list of sushi restaurants in Manhattan where you will have a much better dinner. The sushi at Nakazawa is unimpressive though I have no doubt the quality is very high. The sushi is treated and served in a very impressive way, by very knowledgable waiters, in a very glossy space. Chef Nakazawa is a wonderful, masterfully skilled sushi chef and if the restaurant that bares his name hacked off the back dining room (eliminating the table seating) leaving simply counter seating, and the lights were to dim a bit, this could be a wonderful restaurant. For now, it is a large, shiny room with costumed waiters, serving overpaying customers who have been duped by a good Times review and have likely waited weeks to get in. I wish nothing but success for chef Nakazawa and his restaurant and, in an industry and a city where it can often be hard to make good money, I hope that he is rewarded well along with his partner Alessandro Borgognone.
(2)Richard L.
My rating is for the bar seating omakase. Overall Experience: 8/10 20 piece course meal served by the one and only Nakazawa - apprentice of the famed Jiro from Jiro Dreams of Sushi. The whole experience felt as if you're sampling the art that Nakazawa is creating in front of you. Each piece of sushi seems to be carefully crafted with a unique sauce designed to complement the rice and fish. To describe the food in further detail may take away from your experience should you decide to visit the restaurant so I'll leave those details out. Service is attentive with waiters and waitresses behind always ready to assist you when you look around. Chef Nakazawa speaks minimal English but manages to take the show away with his comical expressions and jokes. Food: 7/10 20 different sushi served - quality and creativity seem to vary between pieces. I liked the scallop and egg (who doesn't like the egg? it's his signature.) but I thought the smoked salmon was kind of lackluster. PS - You should always opt for the bar seating - table seating sushi are prepared by his apprentices.
(4)Jacqueline P.
Omakase with 20 pieces of sushi. Did not want it to ever end. The most memorable was the oh so sweet scallops and the uni with truffle salt. Attentive and friendly service. It was an overall amazing omakase experience. Hopefully I can get a seat at the bar in the future.
(5)Salvador A.
Horrible service. Sake sommelier had the worst attitude ever. The tasting menu was ridiculously insufficient. The staff was incomprehensible and they brought out two pieces of sushi with wasabi after having emphasized several times that two of us are allergic. The quote of the night was: "never bring me here again!" It's priced only slightly below Masa but is miles behind! If you're in the mood for first class Japanese just go for the real deal at Masa or even Morimoto or Soto.
(2)Chris S.
Best sushi I've had. The omikase displayed how broad and nuanced "fish over rice" can actually be. The meal started with a piece of salmon sushi and a piece of hay-smoked sea trout. This combination of a silky smooth, melt-in-your mouth sushi and a slightly more bodied, lightly smoked but similar fish set the pattern that the rest of the meal would follow: clever side-by-side comparisons that made me appreciate the art of great sushi.
(5)Richard C.
Let me preface this by saying that I went twice in a month, and definitely recommend sitting at the bar and trying to get an earlier (5 PM or 7 PM) time. The 9:30 seating is late, and for some reason wasn't quite as impressive as the earlier one. (They also don't ask if you want extra pieces). This being said, a lot of their more oily pieces were simply phenomenal (Sardine, Mackerel, etc.) Their golden eye snapper was also extremely delicious. All of the pieces that Nakazawa hand serves you at the bar are very traditional, and he follows a similar progression of pieces like his master Jiro. For the most part, he serves complimentary pieces in sequence, such as two pieces of salmon, then two pieces of a bivalve, then two pieces of different mackerel, etc. He does tend to put a bit more citrus flavor (lemon/yuzu) than I generally care for on my fish, which although does somewhat enhance the flavor, means that when you eat the fish you should let the juice first dissolve a bit and chew slowly to make sure you get the flavor underneath the coating to register. If you want the chef to start making smaller portions of rice, he can do that too. While he doesn't make the fish pieces any smaller, (they're cut by his sous chef), you may notice that your Uni/Ikura pieces seem smaller as they're lying on a bed of rice. Unfortunately this comes near the end so for those of you with small stomachs but love the two, you might want to just grin and bear it. His tamago (although not made by himself) definitely lives up to the hype, and is full of more flavor than I would have expected from a simple egg cake. All in all, while pricey, I think it's definitely worth going if not only for the sushi, but for Nakazawa's hilarious personality and variety of unique Japanese fishes that he serves you. Be prepared to spend a few weeks trying to secure that reservation at 12 AM though.
(5)Caroline L.
Great for a special celebration AMBIENCE: The bar has comfy chairs that don't fatigue your butt from sitting in them. You get to watch Nakazawa and his apprentices prepare your sushi. SUSHI: Exceptionally Fresh - he touched the scallop and it moved. I saw live shrimps beheaded in front of me which were in my food. Every bite made me want to close my eyes and chew exceptionally slowly, savoring every moment. I enjoyed the unique sauces he used to flavor the sushi. Blowfish - Nakazawa is the only chef I'd trust with preparing my Blowfish. But it wasn't amazing. Maybe I just don't like Blowfish. SERVICE: Very attentive. PRICE: Very expensive. But cheaper than a flight to Tokyo. TIP: Sit at the Bar Monday through Friday. Nakazawa is not there the other days of the week. There is no waiting area if you arrive early. There is only one bathroom in the restaurant. But it's clean.
(5)Lauren K.
Would give the sushi bar a 5 star review but everything from service to the dishes presented go downhill when in the dining room. Definitely only worth the money when you are at the bar with the main chef present. Services goes downhill drastically comparatively from sushi bar to main dining room.
(3)Josh F.
The service was impeccable, with waiters who have a strong command of the dishes. A little more storytelling would be nice, but we asked a lot of questions and got answers to nearly all of them. The premium sake pairings were all excellent, but it would also be nice to have a greater sense of why certain dishes were paired with certain sakes. The meal had a bit less of the feel of a journey than I'd expected. There were too many pieces to remember them all, though I can now confidently say - The Unii was the best I've ever had, so I'm now certain that I just don't like it - The fatty tuna (all the tuna) was amazing - LOVED the scallop - The smokiness of the salmon chinook was awesome - You won't believe the tamago. It's tastes like...pound cake. It's a feat of magic. OK, for all this, if I rated on a price curve I'd probably take some stars away. This place definitely delivers a lot of excellence, but a good amount is also forgettable. It might be a function, in part, of my immature palate, but I would definitely argue that if you have a decent idea of your way around a sushi menu, you could do a "best of" version of Nakazawa at Yasuda or 15 East and avoid some of less exciting fish, but tastes vary. I'd come back if I could order a la carte, but I doubt I'll do the tasting again.
(4)Keith G.
Great Experience! Was brought to Sushi Nakazawa as a Bday present from a good friend. Luckily we got a reservation at the sushi bar. I noticed that at the bar, it was mainly parties of two--so keep that in mind when making your reservation. The experience was both comical and informative. Chef Nakazawa would take out his phone before each course and would show the bar what type of fish we would be eating next. His sous chefs each had a duty and everything was executed like clockwork. My fave was the tuna three ways. Only one minor complaint. If you can, avoid the corner seats on the left of the bar. One of the sous chefs keeps a boiling pot of water which he uses to cook the fresh shrimp. Everytime he lifted the lid, fishy vapors would kind of blow my way so when I was eating the sushi, I could smell the fish vapors too. I had to sit back a little bit to avoid. A minor inconvenience, but something to note.
(5)Turku I.
Would you like some sustainably sourced snootiness with your damp fish? a) They claim to answer their phones between 12pm - 4:30 pm, but are too lazy to pick up even within those meager hours; b) They keep you on hold for half an hour only to tell you that they have no availability for the foreseeable future, and chidingly instruct you to log onto Open Table "just after midnight" to snag a table sometime in the next decade. In fairness, I was a touch relieved, as my (otherwise carefully nourished and well-traveled) palate can't quite seem to distinguish between $20 nigiri at Tomoe and $200 nigiri at Nakazawa. But I figure it's equally likely that nobody's palate can, and that the emperor is stark naked. En bref, keep the damp fish, thanks.
(1)Ella P.
For shelling out $120 (we sat in the dining room), we were expecting more and were utterly disappointed. It could have been that my expectations were very high, but having had apprenticed with Jiro, the master himself, I don't think my expectations were unwarranted. Here are my qualms: * The rice was overcooked. THE most important element in sushi, the rice, was a tad bit OVERCOOKED which made every bite not to its full potential. Major disappointment here. * Each bite of sushi/rice was the smallest portion I've ever experienced. For $8 a bite, I'm expecting a normal sushi portion. These pieces are definitely smaller than your normal sushi bite. * What was great is that they give you a really wide variety of fish but during the whole meal no red snapper, no toro (WTH?). Annoys me when upscale places like this cheap out with 3 of 20 pieces of salmon. Service was great, albeit not very warm or friendly. All in all, definitely NOT worth the price tag. I'd say you're better half at other amazing sushi places in the city with price tags less than half of Nakazawa (Poke on the UES, for example).
(2)Ian A.
This was a tough reservation to get, but I am glad I stayed patient and got two seats at the sushi bar. Pro trip: try snagging a sushi bar seat at midnight on either Friday or Saturday night, there are less people to compete against. We arrived for the 930 seating, and were lucky enough to get the two seats in front of Nakazawa. He seems like a really nice man, but it also seems like he is putting on a show. The show though, was awesome. I have been to a few of the other great NY omakases, but this was my favorite. I just loved the order of the fish, the inventiveness of the servings, and the buzz in the restaurant. I would highly recommend the bar over the dining room. As people have already said plenty about the fish and the experience, I will just leave it at this: Sushi Nakazawa is an awesome experience worth trying. Great ambiance, great sushi, great memories (oh and great saki pairing as well).
(5)Yana P.
AMAZING omakase The best ingredients and impeccable service. The sake pairing was well worth it and made the experience exceptional. Very fresh fish, grab a seat at front (for two) or at the bar to see the chefs in action.
(4)Kevin O.
Words cannot describe the omakase. I sat at the sushi bar with my girlfriend. She kept warning me to bring peptobismol in case her stomach could not handle the raw seafood. I didn't but she enjoyed the experience! The kumquat sorbet at the end of the dining experience is amazing - unfortunately, they do not sell it. Otherwise, you'd see this Asian kid walking out of the place with tubs of it! Next stop, we're flying to Japan for Jiro's!! I reserved Nakazawa 5x and each time, my guests had nothing but great things to say about this place.
(5)Elaine W.
I really shouldn't review this place. The only thing you need to know is: GO. Get on the website and make a reservation. This is said to be the best sushi outside Japan. It's probably as good as sushi gets, so be prepared to find that everything else sucks after you've experienced it here. Though to be honest, I would still be perfectly happy with Japanese grocery store sushi tomorrow (a working girl's got to make do). After my recent trip to Japan, everyone asked if I went to Jiro's (of the famous "Jiro Dreams of Sushi") and took picture outside his restaurant. No. Why would I do that if I can't eat there? That would just be very sad. Nakazawa was Jiro's senior disciple. After receiving the master's blessings, he moved to New York and opened his own sushi restaurant. Hallowed chef, fabled restaurant on a quiet street in the West Village. When you make your reservation you'll notice that you can't get the first day/time of your choice. That's normal. You might have to book a month in advance or try your luck another day to see if a spot opens up. I got lucky, and a spot opened up on Christmas Eve. The dining room may seem more comfortable, but I'd highly recommend reserving the bar. Same price, same 20 piece omakase, but at the bar you get to stare at Nakazawa who will grace you with his somewhat goofy laugh and grin, while you get to ask him questions and watch him prepare your delicious morsels of fish. I will admit I was starstruck when I stepped in and instantly recognized him standing behind the bar. Expect to make very little conversation with your dinner partners. They won't see this as rude. In fact they will not be able to make conversation with you either. This is not the place to linger and have deep discussions about politics, your love life or anything in between. Even sitting in the dining room, your conversation will be swiftly interrupted every few minutes by the waiter coming over with your next flight of sushi and a succinct explanation of each beautiful piece. Whether you like it or not this dinner is all about sushi. Your plate in front of you will be the center of attention. In the documentary "Jiro" they say that the order in which the pieces are served is very deliberate--the flow is like a cadenza. Absolutely true. Pay attention. You will generally get the day's freshest cuts of the usual suspects (salmon, mackerel, lean tuna, etc.), but it changes depending on what's available and fresh that day. You will definitely get the famous spongy tamago (egg) at the end. My personal favorites were the Santa Barbara uni, lean tuna, sayori, and tamago. My final piece of advice is to watch "Jiro Dreams of Sushi" before you go. It's the same principle as doing your research/reading a travel guide before you visit a foreign country. It will enrich your experience once you have the back story about Jiro, Nakazawa, their philosophy, and modus operandi (yeah I just said that). For sushi purists, this is truly a special experience worth the $150 a head (you'll likely want to pair your sushi with some sake or white wine, so the bill will come out higher). No need to go crazy and starve yourself before your meal or tell yourself you need to hit the gym right afterwards--I mean it's just 19 tiny slivers of fish and a bit of egg. It's not like you (or I) have never wolfed down twice our weight in much greasier food before. Fulfilling experience. Worth it.
(5)Jo K.
I came here for my anniversary a few days ago after anxiously waiting since the reservation was set a month prior. I had read every review, sometimes would reread it in anticipation for this dinner. It was strange but I felt nervous going in, like it was my first date with someone I could really like. The first thing you will notice is how modern it is inside and what a contrast it is from the quaint west village charm of the world that you had just stepped in from. It's very bright by the bar/entrance so the dimmer ambiance in the back dining area felt a bit solemn. Our sushi came out 2 pieces each and all were very delicious. My favorites were the chu-toro, uni, salmon roe, round eye snapper and the 6 day aged mackerel. The salmon roe especially surprised me cause I'm not usually a big fan of it, but it was perfect. The famous tamago was good, but not mind blowing. It was very custardy and almost like dessert. After our omakase was over, we ordered more of the uni- my favorite. Yuzu sorbet with pomegranate was delicious and they sent us a pineapple with a candle in it for our anniversary- very cute and thoughtful. I feel like the restaurant is still new and though the service was great it's still lacking a certain finesse. Things felt rushed and the ambiance felt a little cold. Server was very serious and sounded rehearsed. Overall it was a great dining experience and I was very happy with my meal and company. Next time I would like to try sitting at the bar.
(4)Yang K.
Amazing place! At least for me, the best sushi I have ever tried! Chef Nakazawa came to take photo with us during his break time of cooking.
(5)Jérôme D.
Sushi Nakazawa is really as exceptional as they say. The service and environment is extremely polished and attentive. We stayed at the sushi bar where the chefs took extremely good care of us. If you are a salmon, toro or uni lover, you will have the best fish you have ever tasted. Nakazawa is exceptional!
(5)Hanlu C.
Went back recently and looks like the sushi bar seating has changed a bit, seems like for the better. There now 3 seatings per night/10 seats per seating. Chef Nakasawa does less prep work now, leaving him time to hand-serve each piece of sushi to every guest at the bar. The great news is, Nakazawa san is just as delightful and happy as always. Hope to be back soon.
(5)Adam T.
Went here for one year anniversary and after watching Jiro Dreams Of Sushi. It was really good. Sitting in the dining hall is $120 per person. There meal is 9 courses of sushi plus ice cream and green tea at the end. Standout pieces if sushi were the fatty tuna and lean tuna. The only piece I didn't like was the sea urchin. It had a weird texture unlike anything I've had before. I would recommend trying this place once!
(4)David J.
Not as good as Sushi Azabu but still fantastic. starting to think that once you're at this level, the degrees of "goodness" is minute. I would definitely rank this as one of the best sushi places in NYC but maybe I am just not experienced enough....
(5)Lily C.
I had one of the best dining experiences here. It wasn't because of the notoriety of Chef Nakazawa. But because the dining experience that this establishment offered did not just start and end with the meal. The moment begins at the point of reservation. So you have a reservation a month from now. The excitement ensues... "It's so long from now." "I hope it's good!" "I can't wait!" "OMG, I hope I get a seat in front of Chef!" The day finally arrives. You get there a few minutes early to scope out the place. It's small, modest, but modern, and welcoming. You walk in and the maître d' (and co-owner Alex) takes your name, your jacket, and walks you to your seat. Over light conversations and wine, you watch the chefs and THE Chef prep their stations. Not a minute more, Chef begins the service. You listen intently over every course as Chef describes each piece of fish (21 of them). As each piece of sushi is served and described, you admire the care that went into the preparation. You almost don't want to eat it, but you do. And you enjoy it. Savor it. Each piece is fresh, sweet, buttery... tastes just like the ocean. The entire restaurant staff is at your beck and call. Your wine and water is topped off. All your questions are answered. Your host stops by to check in, not because it's his job, but because he sincerely wants to. Your meal ends with dessert that the maître d', co-owner, and chef prepared - talented man that one. You linger a while longer and to your dismay, your dining experience ends. But you're satisfied. More than satisfied because Chef Nakazawa exceeded your expectations. Because the host and staff gave you a glimpse of royalty living. It certainly is more than what you normally spend on a meal. But it's more than that. It's also the white glove service. It's the connection and interaction with the Chef and staff. It's the whole entire experience.
(5)Michael G.
Hype didnt live up to the meal. Pieces were sterile and too much lemon to hide the flavors of the fish. In a city with many amazing sushi joints, you can get a much better meal and experience at places like Kanoyama and Yasuda.
(2)Josh C.
My only complaint is that the lychee ice cream dessert is only one scoop. Give a brother two.
(5)Ji J.
What a disappointment...sushi was just ok...rice was not the top quality like Gari san and Yama san at Yamagata, Fort Lee NJ. Nakazawa san only worked under Jiro san for 8 years. That means he barely learned to make nigiri and rolls. Also, he wasn't cutting fish and just assembling sushi...also most customers are served by his assistants...Worst than Gari 46 served by Gari san, Sushi Yasuda and Ichimura. Totally overrated. If you like authentic Japanese sushi, DO NOT go here. They only serve sushi. No appetizers, oshinko, udon etc. sake tasting was generous but I would not come back. I would rather pay more to eat at Gari 46 (served by Gari san) or Yamagata Fort Lee, NJ.
(3)Benjamin K.
Only managed to get a 6pm reservation on a Monday but was definitely worth it. $120-omakase along with $40-wine pairing for the best sushi dinner I ever had. Even my wife, a foodie but not a sushi-lover, will be back !
(5)firaz O.
The only word that comes to my mind to review the omakase of chef Nakazawa is perfection !
(5)Daniel S.
This may be the best sushi restaurant in New York, if not the United States. For those that don't know, Chef Nakazawa trained with Jiro, a 3-star Michelin sushi chef located in Tokyo (and made famous in the documentary "Jiro Dreams of Sushi". Though reservations for the sushi bar are hard to come by, they are worth it. I was fortunate enough to get two seats and the sushi bar (Omikase only) and paired it with a premium sake flight. Through approximately 20 courses, Chef Nakazawa took me to places that I didn't know sushi could go. As one example, the salmon that started the meal was so delicious, I didn't want to stop chewing (the experience would end) and had an emotional response. Chef Nakazawa, despite his limited English is very charming and friendly. He projects an aura of comfort and welcoming that is hard to describe. It is clear that he works very hard to provide the best experience and his efforts pay off in spades. He explains each dish and answers questions as best he can. He also is more than happy to pose for photographs. Overall, the experience was phenomenal and I will sure to be back, time permitting.
(5)John L.
Ate here a few months ago with my wife and sister. We all had the omakase, while I was the only one who as a sake pairing. The fish was pretty freaking amazing. The rice even better. However, considering the sterile atmosphere and the service (which was very good but a bit curt and overbearing), I can't say this has been my favorite sushi experience. I wish I could give a 4.5 star rating, but this place certainly doesn't deserve below that so it looks like I'll be rounding up. If you're a sushi purist, give this place a try.
(5)Justin W.
I wouldn't go so far as to call it "dinner theatre", but sitting at the sushi bar and having a two-hour dining journey with Nakazawa was a fantastic experience. Not just a meal - an immersive, interactive experience. Yes, the ingredients were exquisite. One bite better than the next, this sauce that sauce. I usually geek out over the details but the intricacies of this cuisine are not my forte. A good night out in a restaurant though, with good laughs and food that I walk away from reminiscing about moments later - I search far and wide for that. And here I found it. For these reasons I give Sushi Nakazawa a five. You can probably find fantastic sushi at a lower price point and be just as content. You don't need to spend hours eating one piece every six to eight minutes to appreciate what's out there. But there aren't many places that will leave you with this feeling of delight.
(5)Mich L.
My first OMAKASE experience and I don't think I can go anywhere else. We talking, 20 pieces of extravaganza! There WILL be a party in your mouth. Do the sake pairing - a bit pricey but worth it! I'd watch Jiro Dreams of Sushi before going!
(5)Cristina G.
After much anticipation, last night I finally dined at Sushi Nakazawa. Japanese food, and sushi in particular, is my favorite type of cuisine and as I am a "supertaster", I deeply appreciate and savor the wonderful flavors a good omakase allows one to experience. While the omakase at Nakazawa was good, unfortunately it was not the mind-blowing experience I had anticipated. The biggest problem was that many of the sushi pieces were not prepared in the traditional style with soy sauce, wasabi and nothing else, like you will get at Sushi Yasuda, Sushi Azabu and other traditionalist sushi establishments. Instead, many of the pieces at Nakazawa included yuzu pepper, shiso, and various spicy additions. For my palate, these were overwhelming and they significantly distracted from the more subtle flavors of the fish. At the end of the meal I requested two additional pieces of the sushi I had liked most, scallop and hay-smoked salmon (both of which were truly outstanding), and I specifically requested that nothing be added to them except soy sauce (the original pieces had been prepared with yuzu peppers and other things). And the flavor of the salmon and scallop really shone through when those extraneous additions were left out. If I ever return for another meal, I will definitely request no other ingredients besides soy sauce and wasabi. Other pieces that stood out were the two types of uni I got, from Santa Barbara and Japan. The rest of the meal was good but forgettable. One big disappointment was the eel, which I had been looking forward to as it is one of my favorite fish. It was prepared, as eel often is, by slightly torching it, however in this case it was clearly over-torched to the point where all I could taste was the burnt skin and not much of the delicate flavor of the rest of the fish. This is unacceptable in a restaurant of Nakazawa's caliber. Having dined at Sushi Yasuda and Sushi Azabu, I cannot recommend Nakazawa as better or even on par with them. I am a little perplexed by all the 5-star reviews, given than NYC has other clearly superior sushi restaurants, and I am tempted to think these 5-star reviews are rating the "Jiro's apprentice" experience rather than the food itself. If you want to try Nakazawa this review probably won't persuade you not to, but just be prepared for some disappointment. If you only have the time and money for one great sushi restaurant in NYC, I highly recommend skipping Nakazawa and going to Sushi Yasuda or Sushi Azabu.
(3)Hector C.
As a fanatic of sushi, this must be on your list to try. I figured this is the closest I can get to Jiro for the time being.....by experiencing the work of his disciple. My wife who was a sushi novice only recently experienced omakase (non-traditional) and this was her first tradiyional edomae and enjoyed it very much.....needless to say, after this experience....sushi from just anywhere is no longer the same....lol.. The 21 pieces of nigiri were so fresh and delicious. The egg custard/omelet served last was the perfect ending to an extraordinary meal. Service was right on point.
(4)ML ..
3.5 stars rounded down because his tamago tastes like pound cake or maybe sponge cake. Meh. I was able to get a table here for our visit to NYC. The meal itself was quite lovely, but was it mind-blowing? No. It was good and interesting and we were able to try some fish that we don't often get in California. But man, that tamago, it was a let down. I thought I would get more of a traditional tamago flavor but it just tasted too much like cake. Service was decent, not flawless. Some staff were more helpful than others.
(3)James C.
I was fortunate enough to attend the soft opening, populated by fans of the Jiro dreams of a sushi documentary, the dinner was a one of the great omakase experience, a intimate experience with the chef as he explains the origins of his various ingredients and allowed his 11 years apprenticing with one of the great sushi chefs tin japan to show. Good food, attention from a friendly approachable chef married with great service albeit a bit european formal at times made this a memorable experience. It was bar seating only with about 9-10 people. My favorite sushi was the mantis shrimp sushi- one of the sweetest shrimps i've ever tasted, the salted Chad, Jack mackerel and of course you had to try the tomago at the end. Omakase was $150 dollars a head and with the 60 dollar 7 wine tasting flight it was a two hour affair. I left the restaurant feeling elated and satisfied. The environment was austere black and white with formal waitstaff who was attentive and friendly. This being a soft opening I am interested in coming back to see if they will be able to ramp up the restaurant while retaining the touch of the warm, charismatic and friendly chef i'm sure everyone will flock to experience.
(5)Grace P.
Came here a few weeks ago and lucky enough to have reserved seats 5 and 6 at the sushi bar. Amazing experience with beautiful pieces of sushi served to you by a smiling nakazawa himself. Each piece of fish itself was decidedly the highlight with an interesting accent, be it yuzu zest or smoke or fish liver. Nothing seems superfluous, forced or loud. The rice was divine. The entrance way is a bit awkward and can be crowded between services. The service staff at the bar is attentive without being intrusive to the intimate experience. Omakase is $150 per person with $40 extra for sake pairing, which I think is totally worth it. Reservations online basically at the stroke of midnight 30 days before your desired date. Strongly recommend sitting at the sushi bar rather than a table. Already planning my next visit back.
(5)Christine W.
Experience was amazing!! Best sushi I've had in NYC. Yasuda was my favorite but after experiencing the omakase at Nakazawa, Yasuda is now a close second. My favorites were the butter fish, big clam, mantis shrimp and the liver fish topped with foie gras. Will not disappoint for the buck.
(5)Robert T.
Let's just keep this simple, people. If you can get a reservation at the sushi bar-GO. Once you've filled your belly up make the wise decision to get extra pieces of Uni and sliced kobe beef to finish off the night.
(5)Ken W.
Is it fair to dock a star for not having been able to try the fresh uni and the mantis shrimp? Not as if anyone else is offering either. But what about not being able to 'get' half of the sake pairings? And my partner's piece of fatty tuna that looked more like bacon? Still, it seems that so much was so good, that this would be unfair. Without the weight of expectation, what we did get, including incredible abalone and creamy live scallop might surely earn enough for a full five stars. The blue shrimp, cooked just before serving, was surely excellent, sweet, and perfect. Indeed, I felt more welcome (and somewhat entertained) by the chef and his team than I have at many other places I have given 5 stars to. And yet, and yet- the experience remains incomplete somehow. I somehow think that the chef would be very happy to keep upping his game and give me the opportunity to come back again when all is even better than before. If you are a true aficionado of sushi, you won't need my recommendation to come here. Nakazawa's sushi is capable of speaking to you in whatever tongues you wish to hear (or eat with). If you like sushi but aren't on a quest to plop the most delicious morsels of fatty tuna and skilfully seasoned rice into your mouth as often as you can, then it's possible you might be a bit disappointed, if nothing by the price for what you get (especially if you are the kind of person who thinks that you should get a bottle of soy sauce at this kind of sushi place). That being said, I consider the price fair. As I alluded to earlier, I would recommend avoid the sake tasting and finding another option to pair alchohol with the sushi.
(4)John G.
I take the Yelp translations literally, and five stars in English apparently means, "Woohoo! As good as it gets!" In that sense, this place deserves five stars. I've only ever had seamlessweb sushi prior to this dining experience so any comparison is worthless. However, I am fairly certain that, for me at least and my unrefined palate, this is as good as it gets. I cannot imagine what better sushi would be. Everything was perfectly executed. The service could be a shade better (it was better at Aquavit) but I can't point to any particular injustice so perhaps it's merely in my head. Interestingly enough, for someone who has only ever had low-end sushi (if there is such a thing), the most striking difference in the rice. Without a doubt I could've identified Nakazawa rice in a blind taste test against seamlessweb sushi. It's more washed, with more vinegar and the rice is rarely served plain. There is no soy sauce so most of the sushi comes prepared with something already in it, a variety of spices and seasonings. The green tea was proper sencha, steeped to the appropriate length. As for the freshness of the fish - my co-worker who went on a fishing expedition 90 miles off the coast of Long Island for bigeye tuna said he could not taste the difference between the Nakazawa fish and the one-hour old tuna.
(5)Guillermo K.
One of my favorite restaurant dining experiences in New York.
(5)Annie G.
From the moment we walked in to the moment we left everything was absolutely amazing . Not your regular sushi restaurant with washed wood! It's very sleek and modern. I also realized that all the servers were dressed in black which I thought was nice. Some of our high lights in our dinner where smoked hay salmon, Maine scallop, skip jack, ikura and uni. Dessert was a little too sweet for me (berry sorbet). A totally different approach to sushi and we loved it .
(5)Lloyd H.
Had a great meal here. I found the fish pieces to be a bit on the smaller side, but the overall quality was great. Absolutely loved the uni served. If you ever consider getting some wine to go along w/ your food, I would recommend the sake pairing, which is an additional $40 a person and you get to sample 6 glasses of sake from various parts of Japan. It's overall a much better experience than your usual wine, although they do seem to have an expansive wine list. The reservation itself was a bit tricky and could've been better. Had to call, because the online system didn't seem to ever work for me. They did seem to allow walk-ins pending on seating availability, so try at your own risk. =) Enjoy.
(4)Khloe K.
One of the best sushi dining experiences of my life! Make your reservations 30 days in advance on open table or call them. Make it for the sushi bar to experience the 20 course nigiri omakase prepared by Nakazawa who is so darn cute and friendly. There are only 3 seatings and i ended up getting the last one at 9:30pm even though i was online by midnite 30 days in advance. People are crazy! lol. Get the sake pairing, its totally worth it and complemented the meal perfectly. Fantastic service and the best sushi of my life, i was truly in heaven!
(5)Edward D.
Booked a month in advance for the sushi bar. Decent sushi, entertaining chef, and overall great selection of sushi. Would hoped to have a more customized experience, but this was good. I liked the sake pairing and the introduction of each fish, so that added to the experience!
(4)Shirley L.
Definitely worth going but just keep in mind that it might not be enough food even after 20 pieces (especially for guys). Not exactly sure what options there are for add ons. But the experience is worth every penny of the price you pay.
(5)Borgna F.
Unfortunately, Sushi Nakazawa does not live up to the expectations that one would expect from a disciple of the legendary Jiro. Before I discuss the most important element, the sushi, I think the decor is worth mentioning: it has no soul or character, and can best be described as "airport chic." Additionally the lighting in the back room was so dim that I found myself squinting at my sushi and often I did not like what I saw. The service was pleasant and professional and all of the servers were well informed and courteous. Onto the sushi: my main critique would be the poor quality of the fish, which is perhaps the most fundamental element of any sushi experience. Instead, the fish presented was sub-par and the ratio between the rice and fish was heavy on the rice. Additionally, the presentation was sloppy and the fish often had jagged edges and looked as if it were sliced with a serrated blade. I was even presented with a piece of salmon which had a visible hole in it! The best course of the meal, flavor wise, was the uni and salmon roe, although the nori wrapping was so carelessly done that the edges were jagged that the pieces resulting from it were misshapen blobs. Finally the chef chose to serve a cubed piece of honeydew melon as a dessert, which would have been a nice except that the melon was mealy and unripe. Sushi is a kind of food that is defined by an extreme attention to detail and precision combining a few key elements that transform these simple ingredients into a transcendent experience. Chef Nakazawa appears to have forgotten the basic principals he learned from Jiro. Ultimately, the experience was underwhelming and disappointing. It is unacceptable to charge 120 dollars to be served such sloppily prepared sushi. In short, don't bother.
(2)L. Y.
5 Stars for first class service, the ambiance of an intimate affair, outstanding sake pairing, and of course - the mindblowing edomae sushi! Was here with the hubby on Tuesday evening for dinner with 8 other patrons (most were fellow Jiro's-dream-of-sushi cult members), 6 nights after it opened and let me tell you - within first five minutes, I was already impressed with how seamlessly the service was run (unlike many other first week openings we've checked out over the years). As soon as we stepped in, we were warmly welcomed to our seats right in front of Daisuke-san, and next thing you know, our sushi and sake feast began... Highlights of the evenings include the enthusiastic introduction of approx 4-5 different sake pairings curated by our sommelier, Mr. Maurizio de Rosa himself; the perfectly paced presentation of sushi - all 23 pieces of them and non-repeating. At least half are flown in from Japan, and a couple were so fresh they were alive - the humongous Maine sea scallop that Chef Nakazawa shucked right in front of us, and the mantis prawn shrimp he let crawl around in front of our plates :-) These two sushi were probably the most surprising in flavor and texture - the mantis prawn shrimp tasted so sweet and tender, while the scallop bounced on my tongue and was slightly crunchy - completely unexpected! Our entire evening was spent chatting and laughing with like-minded sushi lovers, snapping non-stop photos of Daisuke-san and his amazing works of art, and also getting to know Chef himself and how he's taken to NYC so far... he was sweet and humble, we really enjoyed meeting him. More than 2 hours later, we walked out of this little sushi heaven fully satisfied and looking forward to our next visit - if we are lucky enough to snap a reservation so soon! Keep up the great work Chef and Mr. de Rosa - you should be very proud of yourselves!! Well done!!
(5)Nazira L.
We went to Sushi Nakazawa on Jan.7th. The food was delicious and the whole experience was just great. Here are two tips that others gave me and were really useful: 1. Start trying to make your reservation at 12 am (not 12:05 am as stated on the restaurant's site); 2. The sushi bar is L-shaped. On the short side of the L there are 3 seats and on the long side there are 7 seats. If you consider the first seat on the short side as seat 1, try to get seats 5 and 6 or 7 and 8. Seats 6 and 7 are in front of Chef Nakazawa. Avoid seats 9 and 10 (at the end of the long side) as they are located in front of the computer were the staff gets the checks. Also, there is where the waiters wait for the sushi plates they are going to take to the tables in the back. I was celebrating a special anniversary, so I called and asked if it was possible to request seats in front of Chef Nakazawa. I was told that if I arrived early, I would get the seats. I got there at 6:20 pm (for my 7:15 pm reservation), spoke to the very nice hostess and she told me I would get the seats I wanted (5 and 6). We ate the same thing that Aaron F. (his review has the drawing of the sushi bar) did. Everything was delicious, but my favorites were the smoked salmon, the sea eel and the mackerel. Chef Nakazawa is very friendly. Actually, everyone at Sushi Nakazawa is friendly and polite. Getting a reservation might be difficult, but don't give up. You won't regret it.
(5)Anna R.
Not worth the $ at all. Did the Sushi Omakase and was greatly disppointed. Not only did the rice fall apart but none of the fish choices were exciting and they didn't listen at all when I told them what my favorites were to make sure I got at least 2 of them. Pieces were small and I must say didn't taste that fresh. After 20 sushi pieces at $150 they said, that's it. If you want more please order a la carte. Excuse me? The pieces were small, the presentation was bland. Basically you got 6-7 rectangular white plates of 2 or 3 sushi pieces at a time. No decoration - nothing. Decor is not how you would imaging a sushi place. Black, dark, cold, not welcoming. You're much better of going to Sushi Seki, 15 East, Azabu! Rice quality is great, fish quality is to die for! Won't return for sure. And I am a Sushi lover. My favorite places are Soto, Neta where they at least give you also some other food on the side for the same price. All of the restaurants above mentioned are the same price point as Nakazawa but a million times better.
(2)Brian D.
OK, Stayed up late and netflixed Jiro dreams of Sushi the night before. Needless to say was very excited. Mistake number one, as with any real sushi bar, try not to reserve at a table. hasty decision but we were anxious to get in and the place has been a zoo since it opened. Sat at a table in the back, felt like an Italian restaurant, but nice, a bit dark.... We did the Omakase, think it cost a buck 40 to start. Sushi came out on rectangular plates two at a time. Solid fish, traditional, but nothing over the top. Was missing Ushi most of the time, which is not uncommon for me. Still high quality stuff but you really have to sit at the bar. Good service throughout. Strange booze selection, no Japanese beer, I would rather drink PBR with sushi than say Coney Island Pils or whateverthefuck it was, Mistake 2. Will be back at the bar in front of nakazawa-san when I get the urge to blow my money. Note: That was not a knock against PBR
(3)Rahul S.
I was super excited to try this place when I heard about it, being a big fan of the movie (and of Japanese food in general). It certainly didn't disappoint. The fish was incredible, as was the rice underneath. The service was also some of the best I've ever experienced in the city, with the waiter telling us everything about the meal, including preparation, and finished dishes being quickly and silently cleared away. My sake glass was also quickly refilled. I really only have two small issues to bring up to people who are thinking about eating here: 1) The dining room is very quiet, and seems even more so when you look at the more brightly lit sushi bar, with everyone bantering with the sushi chefs and laughing away. I felt kinda left out :-( 2) If you're a big eater like me, expect to walk out wanting more food. 20+ pieces of fish (and the egg at the end) wasn't nearly enough for me. I went to a food cart and paid $6 to stuff my face with rice and chicken, while pondering if Nakazawa was worth 40 times the price (with booze and tip). It was; I'll go back.
(5)Oscar L.
Nakasawa is maybe the best sushi bar in the world today. I been to Jiro, misutani, Massa, sushi ok, urozawa etc. this is special. From the rice, the sake and sake sommelier, the chairs, music and the staff. It's not so stuffy like most sushi bars @ this level. Mauricio the owner is a great host! Loves it. Be back soon
(5)Irina M.
Let me be unambiguously clear: This is the best sushi I've had in NYC. It was obvious how much thought went into every single bite. Only a master could bring out so many different subtle flavors in even the varieties of seafood that one would not normally consider the most exciting (e.g., mackerel or shrimp). The uni and the two toro nigiri were to die for. I don't know what they do to the smoked varieties they use, but the technique was flawless and managed to avoid the overly salty flavors of their brethren. Yes, we had seen the movie like most people who currently come here, but restaurants/chefs associated with movies can turn into gimmicks. Not so in this case. They take food seriously, and they will make you feel special. Yasuda and all the others can pack up, it's over.
(5)Gary K.
Are you kidding? Pre cut sushi, blasted with butane and brushed with a pastry brush and served right to left like a cafeteria. Oops, I forgot, sprinkle with salt and serve. This place has the most mundane sushi. New Yorkers, you are better than this. Two stars only because the service is first rate. Should be, a staff of 11 for 50 customers, it should be and was. I seriously am perplexed by the hype for the sushi chef and food. In fact chef Nakazawa said he was bored. He is right. He is bored. Want a great sushi experience, go to Cagen in lower east side. Go to Yasuda, or Gari or even Seiki. Don't go here, take the $150 and buy Apple stock. Never again. This restaurant doesn't have a kitchen, that's a good thing as it should be converted to a unique yogurt emporium and could be in about five hours. Diners beware, this place is not worth the time you are placed on hold to obtain a reservation.
(2)jeanette l.
Like many others I have been to the top omakase's on both coasts including the Far East coast and sh-t - nakazawa does it RIGHT! Delicious and worth every penny. Don't be stingy and get the sake pairing.
(5)Lisa Y.
After watching Dreams of Jiro, I was lucky that a friend of a friend dropped out of a reservation and I was the lucky stand in. I was so excited to dine here, esp after watching Dreams of Jiro, and although the sushi was good and pure, with interesting combination of subtle flavors, I was extremely disappointed by the service. We had the omakase along with the sake pairing. Not only was the sake poured a bit aggressively (not the typical Japanese form) like they were pouring beer into your glass, to the degree that it was poured onto the table and not in the glass, they also forgot one of our pairings and we had to ask twice for it. Only reason we even noticed was because we observed other tables. At the end of the meal, we were served a yuzu sorbet and noticed that each table received a pineapple, but ours. When asked, they said they had ran out and will give us double when we come back next time. How Nakazawa runs out of a fruit when they know how many seatings they will have is beyond my understanding. We had one of the latest seatings, so were one of the last tables, and Zakazawa ended the evening by conducting a biz meeting behind us with a very loud man talking about opening in other cities. I have never experienced such a crude environment with a prix fixe restaurant. Aside from the food, it's also the experience and although the sushi was good (I did not fall to the floor over the sushi and have had better in NYC), the experience was very much a turn off.
(3)Chris C.
Nakazawa-san is at the top of the pack in NY sushi. You will get a 21 course sushi menu that doesn't try to use crazy gimmicks - just A+ quality fish, expertly flavored with a nice range of seasonings (soy, ponzu, fresh wasabi, and Japanese mustard)... my favorite? The hay-smoked salmon. But honestly - they are all amazing. Go.
(5)Mini B.
Amazing sushi. Every piece was well prepared and the chef explained how they were prepared. 21 pieces were definitely too much for me. Wish I had a choice with fewer pieces.
(5)Anna F.
It's been, oh, less than 24 hours since my dining experience at Nakazawa, and already I'm itching to get back to sushi bliss. The moment my guy and I stepped foot in the door, we were treated with so much attention, but not in the way that we felt we were being fussed over. We rather liked it. Our first reaction....this place is beautiful. It doesn't look like any of the better sushi spots out there. After we collected our jaws, we were then politely ushered to two of the best seats at the sushi bar, and moments later, our sushi sojourn started. We opted for a sake pairing which we were SO happy about. We guzzled some of the most delicious and painfully hand-picked sake out there. Chef Nakazawa was sweet and upbeat and really interested in our feedback, of which there was not much more to say, than, OHMYGOD and AMAZING. As the courses progressed, the fish became more complex and I was really happy to taste subtle touches like, Japanese mustard and yuzu zest. He's a slick one, that Nazkazawa - he knows just how to dress each piece of fish, where it works so well and isn't gratuitous. Some of our favorite nigiri of the night were: Nakazawa's abalone, gooey duck (blew me away!), smoked eel and sea scallop. Who's kidding who here, they were ALL THE BEST. And, for the amount of nigiri offered, you don't feel the pinch on your purse strings. So please don't stall on making a reservation, either. I have a guttoral (zing!) feeling, that Nakazawa is going to gain steam fast with NY's discerning sushi audience, so get a seat while you can. Domo arigato, Nakazawa!
(5)Daniel F.
PLEASE NOTE - This is a review from the TABLE (not bar) Finally made it to the number 1 new rated restaurant in NYC from 2013. As noted above I could only get a reservation at a table and not the bar (note: for omakase, always sit at the sushi bar if you have the option - you are getting sushi from the master sushi chef). Being at a table had its downsides - my sushi was not prepared by the master chef (the egg guy from Jiro), but one of his apprentices; however, the fish and menu is the same. So lets first talk details. Price: $120 for 20 pieces of sushi at a sushi restaurant located in the West Village (expensive rent). This is great value. If you have a problem with this price, go look up how much highend omakase costs in Tokyo or even Masa in NYC. Secondly wait staff. The place is very attentive, Your water glass will never be empty, and you will never wait long between courses. Professional. Everything you can ask for at a set menu restaurant. now lets get to the food (note: I left out some of the prep details for each piece) 1) Channel salmon : Underwelming, too much rice not much flavor D 2) Sock eye salmon - Alaskan / smoked : Good quality and nice but wanted fresh salmon B 3) Scallop. : My first WOW. Best scallop sushi ever A+ 4) Giant clam : great flavor and texture, well prepared A 5) Trigger Fish with liver: Unique, fun texture B+ 6) Pompano: ehh, way too much vinegar in rice- only tasted vinegar C- 7) Flounder: Fish had no flavor, c'mon F 8) 7 day aged horse mackerel : Yes! I'm back. Superb A+ 9) Herring : fine, nothing special, the herring at russ and daughters is better C 10) Amber Shrimp - Guatemala: really about the giant shrimp, fun but not unique B- 11) Squid with shiso - Didn't taste the squid. Shiso was too strong C- 12) Yellowtail - Elegant, well done B+ 13) Bonito - soft and nice but i have had much better bonito B- 14) Blue fin tuna - boston - fine, nothing special B- 15) Blue fin tune / soy marinated - marinate did nothing except take away flavor C+ 16) Blue fin toro - Clap. Clap Clap. Excellent A 17) Uni / sea urchin w/truffle salt - standing ovation. like a 15 second symphony in the mouth A++ 18) Salmon row / Alaska - i love salmon roe. it was nice but i have had much better B 19) Sea eel - well done, great texture A- 20) Egg custard - now i get why jiro was so hard on you A+ So as you can see there were some out of this world pieces of nigori but some where I was disappointed. Overall it was a great meal, but with all the grand slam reviews I was expected to be wowed 20 times. I look forward to sitting at the sushi bar one day.
(4)Ruby L.
sushi nakazawa was such a sweet omakase dining experience. when i first stepped in i was a little confused as to why there were men in black suits around chef nakazawa tending to the customers. they were so attentive to the crowd. it is definitely hard to get a reservations but is worth the wait. each sushi crafted by nakazawa melts in your mouth. nakazawa made me fall in love with mackerel (i absolutely love eating chutoro). it was such a memorable dining experience because nakazawa interacts with everyone and makes sure everyone is happy and content with their meals. try to get seats at the bar, don't sit inside, its better to see and talk to nakazawa as he makes your food. you come out with a happy stomach and not feeling bloated at all
(4)Sam T.
Best sushi experience I've ever had (I sat at the bar). Uber fancy. You walk in, they take your coat, push the chair in behind you, and the sommelier goes through the wine list with you. The wait staff provides excellent service throughout the night. Personally, I loved the Spanish mackerel, uni, all three Tunas, and the shrimp (which tasted like lobster). The guy next to me was having his mind blown with each bite, literally shouting "omg I didn't know it could taste like that!". Chef Nakazawa explains each piece, including its origin, and shares a couple jokes through the night; seems like a happy go-lucky guy. Almost everyone was celebrating their girlfriend's/wife's birthday at the bar that night. For the price, you can see why. Definitely worth the trip. In fact, I plan to take my parents there because this is something they have to experience.
(5)Tony Y.
Was able to get the prime reservation at 7:15 thanks to the misses. There was something about the atmosphere that didnt make it seem authentic. I was expecting it to be more bare and gritty and less commercialized. Chef Nakazawa tried his best to interact with everyone. Most of the guests werent as giddy as i was as i am definitely a fanboy jiro dreams of sushi movie. Some of my faves of the night: Triggerfish fatty tuna Trevally Bonito Uni Omakase ended with a handroll and the infamous tamago. Dessert was a scoop of lychee gelato which was good. Overall the sushi was great but for the price i feel like Tanoshi in UES has a better value for the omakase deal.
(4)Samuel M.
By coincidence I could get two seats at the 12 people counters. I called by mistake, thinking i was calling to Takashi. We were 20 minutes earlier, the seating is very punctual as it starts at 9 pm sharp. Chef Nakazawa wasn't at the bar that night, instead there was a very young team. You could say that is the next generation of prime sushi chefs. The maître d'restaurant is a brilliant woman. A the bar the option is the omakase. The fish tasted super fresh, with new flavors. Visually the chef puts each nigiri piece in his hand and serves them one by one. I suggest to eat with your hands. The sake is super nice, how would i love to know more about sake. How can you know witch sake will be the right one? This is a five star top notch place. The seating is an experience. Super fine The chef Nakazawa worked with japan's sushi institution chef Jiro, check this links: youtube.com/watch?v=Rr1v… youtube.com/watch?v=6-az…
(5)Nina C.
This lost one star because the tamago is not as good as it used to be. I actually asked nakazawa why it tasted different and he admits that he doesn't even make the tamago anymore. He gave it to his apprentice to make it. It's sad because it took him 10 years to master it. Hope he makes the tamago again.
(4)Abul R.
if my profile pic doesn't make it clear - i am an unabashed sushi 'snob' dont bring your "hey man, i love sushi, let's get some spicy tuna and spider rolls" crap... umm, ok,bro... i grew up on that - i enjoy it, but please don't call it "sushi" *this* is sushi proper, wonderful, methodical, perfect execution of years of training my friend and i had a ressie for omakase for two at the sushi bar for the second (9:30pm) seating... we were super excited and got there at 9... there is no bar and not really any place to wait, so we waited outside, no problem service was absolutely amazing the gentleman who sat you and was a combination waiter/sommelier was excellent and very knowledgeable about sake and beer, and helped me choose between my usual Wakatake and another bottle I was eyeing. dinner began almost like clockwork the courses are all a blur... fluke, snapper, etc etc all very very good but i'm spoiled, i've been to tokyo it was amazing - and probably deserves a five star, but it didnt blow my mind the quality of the fish was excellent and maybe my own bias shoes - as i prefer slightly stronger / more inventive flavors (the flavors were very very very mild for my palate - maybe more preferable for a purist who likes kurumazushi or ushiwakamuru for example) having said that - Nakazawa-san may be the friendliest Sushi chef I have ever met the overall experience was amazing, and I would gladly do it again as I think $150 for the Omakase is a steal for the quality of fish... just holding back a star cause it didn't blow my mind... that's all
(4)Christina M.
Great sushi, amazing service. I went in December, so I can't remember exactly what I had in the omakase, but the only one that stands out as bad was the squid - it was incredibly slimy almost to the point where I couldn't eat it. I can still remember the slimy feeling it left in my mouth. While the sushi is very good, it's not the best omakase I've ever had, and not the best sushi I've ever had. There are other restaurants in New York that are just as amazing for a lower cost. The decor is very beautiful and clean. Overall, it was a really enjoyable dining experience.
(4)Vienna W.
Really really really really good sushi! Don't bother if you're not at sushi bar. Bring money and appetite and you'll leave very very happy.
(5)