Sushi Nakazawa

Not the traditional EDO MAE (江戸前) sushi, but everything was superb.
As a Japanese person, I was surprised (and thrown off) by the first dish w 3 SALMON sushi, which is not traditional at all. But they were the finest salmon (I’d still say no to smoked salmon personally). All other pieces had great flavors, if many had much added flavors of yuzu, yuzu kosho, shiso, etc, which were way more than subtle for me. I could tell Chef Nakazawa tweaked his sushi for more American palate, but he did claim his sushi was «NY mae» instead of Edo mae. It didn’t take me back to an amazing culinary experience in Japan, but I was still completely delighted by their craft, high standard, and attention to details, after I changed my expectations from Sushi Nakazawa.
The service was professional, courteous, and thorough, if only some parts were a bit stiff. They bring you tray w/​several types of ‘soy sauce’ and condiments/​ingredients to show you that they’re used in their sushi. This was ‘nice’, but it was a bit gimmicky to my taste because I already assume any high quality sushi places would make their own sauces from scratch using the best dashi and umami. They smelled delicious tho.
We did feel their pace was a bit rushed, especially towards the end (we were in the dining area); but it’s not uncommon for sushi restaurants. Their sushi bar is very bright, clean and crisp; but the dining room is a slightly meh (and it’s totally separate from the sushi bar and cannot see it at all). And reserving a seat at the sushi bar is too difficult. It’s still one of the best sushi places I’ve gone in NYC — it was memorable and the sushi was exquisite. (Just don’t expect the traditional Edo mae sushi :-))

My dinner did not redefine what good sushi should be. I didn’t walk out dazzled by new techniques, or enthralled by the taste of some unknown species of fish. But that’s not the point of this restaurant, and it would be unfair to demand it– because whatever the meal might gain in creativity, it would lose in perfectly honed craft.
My regular dining partner is not a fan of seafood, so I ate alone. I’ve been told this is absolutely the wrong way to visit Sushi Nakazawa since bar-​seat reservations are only available in pairs. I have to disagree. True, I couldn’t see the fish being cut. But the staff were kind, attentive, and extremely informative. They struck exactly the right balance between taking good care of a guest versus leaving the introvert to enjoy her food in peace. The dining room is a calm space; austere, but intimate without being dark or moody. Even with a date I might actually prefer the chance to eat and chat entirely at my own pace, which the waiters were excellent at noticing and matching.
I appreciated every bite, but there were some clear standouts on the menu. In my desire to justify the omnipresence of (American) classics like tuna, eel, and salmon, I’ve probably undersold the way Nakazawa and staff play with flavors. From a certain perspective the results would not be considered traditional at all, though they are still firmly in the wheelhouse of Japanese cuisine. Some of my favorite courses included a piece of hay-​smoked salmon, a fleshy bite of fresh scallop with yuzu pepper, bigfin reef squid and shiso leaf, and two grades of fatty tuna accompanied by a subtle smear of mustard. This should speak to the way that Nakazawa is subtly, tastefully pushing the boundaries on generations of technique.
But what epic technique! I could stop there, but I feel the need to say a little more about that squid in particular. Most of the fish was elevated, but still recognizable as something I’d eaten before. This had been transformed into an entirely different ingredient. I’ve never had squid so tender and smooth. The texture clung to the inside of my mouth– almost unctuous in feel, but delicately flavored. Here, especially, I could taste the difference between treating your ingredients well and handling them with truly expert care.
I opted for the full sake pairing, and to be honest it was a little much. They do not stint on the pours. Between bites I was able to sip at the latest offering and eat surprisingly mild strips of ginger to refresh my palate. The range of flavors was enjoyable and definitely elevated the experience. I especially appreciated the inclusion of an unfiltered sake, which has long been a personal favorite. I love the creaminess. It felt like a bold choice for a classic meal, and I liked that.
Near the end of the evening I was given the option to order extras from a full menu. This could definitely up the cost of your visit, as the choices included not only sushi from the omakase but several other, sometimes pricier options. I splurged on Hokkaido uni (oversized and deliciously buttery) and a piece of wagyu sushi, which wasn’t a part of the tasting menu that day. I am an avowed lover of rare meat, and the amount of flavor in this single bite seemed equivalent to an entire meal. A touch of wasabi added just enough bite.
The only real disappointment was the yuzu sorbet. Full disclosure, I was coming down with a cold by this point. It’s possible that if my throat had been in better condition this dessert wouldn’t have stung so much. For me, the icy treat was bitter enough that the meal ended on a literal sour note. It was a little jarring after such an otherwise perfect night.
But I don’t want to end this review with nitpicking or negativity. Overall, Sushi Nakazawa deserves nothing but praise for their consummate craftsmanship. This meal was probably a once in a lifetime splurge for me– so I may not be able to return. But my experience raised the bar on what I will always expect from quality sushi.

Came here to celebrate my 2 year anniversary with my boyfriend.
I have to say, the service was spectacular. ⁵⁄₅
When we arrived they inquired if we were celebrating anything and made sure to wish us a happy anniversary when we were getting drinks at the bar and when we were seated.
We arrived a little early so we went to the bar and looked into getting a glass of sake. I looked at the menu but openly admitted that i knew nothing about sake and asked for suggestions. The bartender was so helpful and sweet. She asked if i liked wine and what type i preferred to drink and recommended 2 sakes based on my flavor profile. She poured us tasting glasses first so we could try and decide if we actually liked them. She was right on the nose with the suggestions!
Once we were seated, a staff member brought out a plate consisting of the elements that would accompany our sushi and explained each one to us. They also introduced what the omakase would be like (they already knew thats what we were getting since we mentioned it when making reservations). We had about 18 pieces of sushi, a hand roll, and dessert. My favorites were the squid, salt water eel, and blue fin tuna belly.
Overall, it was a lovely experience. The reason i’m not giving 5 stars is because i honestly expected to be more wowed with the food. (Part of it might be because this restaurant was gunning for 2 Michelin stars… leaving m with high expectations) I think it would have been nice if our flavor profiles were taken into account or frankly, if there was more. I dont think the price was unfair for the food and service, but it didn’t beat out many of the other high end sushi restaurants either.

Second review of Sushi Nakazawa, but at least the fifth time dining here this year.
We went twice on Saturday but Chef Nakazawa was away :(Though Uchi-​san (right?) served us well. Sake paring was great and changed every time but six full glass were too much for me.
Always love dining at the sushi counter.
Tips for reservation: schedule your dinner one month (30 days) in advance, and book at Opentable at 0:00. Say, if you want to dine on July 15, make a reservation at 0:00, June 15 (or 16) at Opentable.

Apprenticeship with Jiro does not fail. My favorite sushi place in Seattle is Shiro’s (who was also an apprentice of Jiro.) Sushi Nakazawa is a special experience because it has a modern aesthetic twist — every piece of sushi was a dream. Melted in my mouth and paired with the perfect sake!!! Love-​love-​lovedddd this place!

Every sushi lover should eat here at least once if they’re in NYC. The extra effort Nakazawa puts into crafting sushi makes a world of difference.
For example, Nakazawa serves uni at the perfect temperature that makes it creamier and more flavorful. Try out another sushi restaurant. They won’t necessarily serve uni at the right temperature. This attention to detail is applied not just to the uni, but to every piece. Hence you get the perfect sushi meal.
For $ 150, the quality and quantity of sushi you’ll receive in return is a steal.

Sushi Nakazawa was one of the most perfect meals I’ve had in my life so far. There was nothing I could complain about. The food was flawless. I’m genuinely surprised it doesn’t have a Michelin star because it was better than the other two Michelin sushi places I’ve gone to.
The price is unbeatable. 20 pieces for only $ 150?! I only wish this restaurant was located in SF so that I could come back a few more times. Daisuke himself was also the most skilled sushi chef I’ve watched. It was incredible watching him serve all 10 people at the bar with so much precision and speed! He also cracked jokes from time to time and has a fun personality.
My favorite pieces were the king salmon, Spanish mackerel, scallop, lean/​medium/​fatty tuna trio, and the tomago. I was completely mind blown by how good these were. The other pieces also exceeded expectations and we’re definitely the best sushi I’ve had.
If you’re in New York and a sushi lover, please do yourself a favor and come here. Also definitely try to get bar seats. Daisuke only serves the bar and it was a real treat to have him as the chef for my meal.

Excellent sushi — wish I had the chance to sit at the sushi bar instead, but was just happy to snag some last minute reservations on OpenTable for a 9:30pm seating on a Saturday night for two people. The menu is omakase and from my understanding, everyone gets the same 20 or so pieces of sushi, including a piece of the tamago and some sorbet as a dessert /​palate cleanser.
The food is more than sufficient (I thought I would leave hungry after the first few bites), as you definitely start to get full towards the end of the meal (remember, you are eating a lot of rice with all of the fish). Loved how every piece was seasoned for you so that all you need to do is pick it up (I opted to use my fingers instead of the chopsticks — totally appropriate and recommended) and eat it.
Also highly recommend the sake pairing, which was well worth the price and paired very well with the sushi.

Make sure you snag a reservation a month before and sit at the sushi bar and enjoy their omakase. The décor is quite nice, girls you can definitely dress up if you want!
Why is it a 4 not a 5? Food wise definitely a 5, amazing sushi, the chef’s pay super careful attention to detail and impeccable service. I also love that it’s located in the West village, makes it an upscale sushi restaurant in a quaint area. If you’re ordering by piece, the kinmedai, scallop, yellowtail, cherry salmon are musts! But obviously what’s good will also depend on the season of the fish. Don’t forget to have the tamago too!
The $ 90 wine pairing was sub-​par unfortunately. It didn’t enhance the experience of the food (many of the pairings didn’t actually go well with the sushi). I would have rather ordered a few wines by the glass that I know I’d enjoy. The positive part about the wine pairing was that they gave very generous pours!
Overall, truly enjoyed this place and will be back.

DN: Which do you like so far?
EJ: Coho Salmon and Spanish Mackerel. So good. Which one is your favorite, Nakazawa-​san?
DN: Cheeseburgah. Five Guys, so close by.
EJ: Interesting, haha.
DN: After this, you can buy me meal, although with price of my sushi menu, I should buy for you.
(Uproarious laughter)
Regardless of what you think about the value of the meal, you can’t help but just have a good time here. I think a lot of people worry about the sushi measuring up to their sky-​high expectations, that they forget to just to enjoy the experience. It’s clear that Nakazawa knows what he’s doing, as all of his movements seem to completely based out of muscle memory. It’s quite an impressive sight to see. It’s also impressive that he maintains such a upbeat, fun, and relaxed demeanor, especially after 11 years of strict tutelage under the famously stern Jiro Ono.
We came here with a reservation for the sushi bar at 9:30pm. It took a lot of willpower not to eat anything between lunch and 9:30pm, but we made it for 8.5 hours. We were seated at the end of the bar, which gave us a good look into how the process went.
My favorites:
Coho Salmon: The smokiness of the fish is very subtle, but enough to make a lasting impression on your tastebuds.
Spanish Mackerel: Also smokey, but an even stronger fishy taste, which I actually really enjoyed
Spot Prawns: Nakazawa-​san brings them out and famously says «Sayonara, shrimp!» Awesome.
Medium fatty toro tuna: This melts in your mouth. Enough said.
California Uni: So creamy, and the brininess just left me wanting more.
The famed tamago (egg custard) was very different from what I was expecting, but I really liked the sweetness and density, and it was a good way to end the meal, along with the yuzu sorbet.
Service was pretty impeccable. We were never wanting for more attention and our drinks were always refilled promptly. Our meal, with a bottle of sake, ran at around $ 250 per person with tip and tax ($ 150 per person for bar seating). Can I say it’s worth it? I’d say yes.
I really enjoyed my time here. I recommend coming during the week when Nakazawa is doing the service. I think it really makes a difference. Just make sure to book right at midnight, 30 days beforehand, and make sure you do the bar seating, and not the dining room. Hope to return sometime soon for a special occasion, and see what other seasonal offerings they have.

Sushi Nakazawa Haiku:
Oma (god)kase
Eat at the sushi counter
It is worth the wait
Wherever this review goes, it will be hard to avoid hyperbole in expressing how wonderful my experience was at Sushi Nakazawa.
I came in for the 9:30pm service at the sushi bar on a Sunday night for Mother’s day. The seating area was a nice way to pass the 15 minutes before the previous set of diners had left. One pair at a time, all diners were seated in quick succession, after which the chef would start the 21 pieces of the omakase meal. The setup was proper, with a smooth black slate for the sushi, a pair of chopsticks, a finger towel if you chose to dine with your hands, and a small bowl of ginger.
I believe Chef Nakazawa usually works weeknights and takes the weekends off, so we were treated by the other head chef, who was more than up to the task. He exhibited the same humor and charm that Nakazawa is purported to have during service, including a James Bond joke for the Goldeneye snapper and deeming the king salmon «sexy» salmon for its melt in your mouth texture. These quips and the explanations that came with each new piece definitely added to the intellectual experience that sushi can be. The live beheading and slicing of the spotted prawn was probably the highlight of the night, drawing all diners to whip out their phones and snap a picture or two.
I am far from a sushi expert, but the flavor profiles and textures of each and every piece seemed to me carefully honed and well thought out. In particular, the contrast between the three salmons we were presented — a sweet cherry salmon, an earthy smoked salmon, and a creamy king salmon — provided a strong start to the meal. The same can be said for the two unis — one Santa Barbara and one Hokkaido — as well as, of course, the tuna, lean to medium to fatty. Right to the end, with the unagi and tamago egg omelet (infamous from the documentary Jiro Dreams of Sushi), the meal was devoid of low notes. Maybe besides the mackerel, of which I am not a huge fan.
Service was attentive in every way, from the line chef who replenished my ginger every time it even came close to half full to the maitre d’ who made sure to check in that diners were enjoying the food and even answering questions about the restaurant and the sushi. As an entrée into the expansive omakase world in New York, I could find little to complain about.

Some of the best fish I’ve ever had in my life! We got lucky and managed to get a Sunday 7:15pm reservation the day before because of a Facebook bot notification.
Don’t be late because they start everyone at the 10 seater bar together. We started later and had to slowly catch up with the rest of the crew.
It’s a 2.5 hour experience and it will leave you full. I was hesitant at first because I didn’t think 20 pieces of nigiri would fill me up but boy I was full ten pieces in! When the head chef announced we were halfway through, he must’ve sensed my surprise because he then asked if anyone wanted less rice with each piece. I opted for that and the fish to rice ratio was perfect then.
The omakase allows you to sample a variety of seafood besides fish, including scallop, sea urchin, crab and squid. Each piece was great, I don’t think there was a single one I didn’t like. I wish they served us the wagyu piece (I saw them preparing it) but unfortunately it was not part of the omakase. You could purchase it after for an additional $ 13 however. The meal ended with some tea and light yuzu sorbet in a chilled bowl.
Is it worth the $ 150? Sure, for a once off special occasion. It’s the average price for omakase in the city but probably provides the most authentic and sophisticated experience. I personally came here more for the experience and I think once is enough. They just renovated the back dining room however and I do see myself coming back to eat a la carte.
Tip: You don’t need to use your chopsticks at all. The proper way to eat omakase is to pick up the nigiri with your fingers and flip it upside down (so that the fish touches your mouth first). Also, eat ginger after each bite to cleanse the palate! And do NOT ask for soy sauce.

I don’t really care that Nakazawa is the apprentice of Jiro. I care more that the entire experience was flawless and amazing from start to finish. Definitely a worthwhile experience from start to finish… even waiting in the lobby was awesome haha!
Fish and food– overall the fish varies day to day but the rice was room temperature and the fishes varied also in flavor and seasoning but ultimately my favorite was the scallop. I like the colder temperature against the rice.
I did wish they gave us a soup but I will delightfully be back again.
Service A+++
Ambience A+++
Food A+++

If Sushi Jiro in Tokyo is what I experienced tonight, I don’t need to go.
Nothing highlights the flavor of the fish tonight. Nothing was memorable, there was nothing I wanted again (.but do they take a piece order if I want to?). The Shari (rice) was nice, each grain of rice was standing up its own. Chilled rice with chilled Neta (topping) did not make my stomach happy. Usually a bit colder than body temperature sushi melts away and enhance its flavor more, for me. But I did not mind chilled Uni in a Gunkan Maki (Battleship maki) — chilled uni elevated its sweetness.
Limited variety of Neta was sad, mostly salmon and tuna showing in a different way, tuna three way and smoked or lightly boiled salmon. Was it successful? Each pieces were seasoned well with Yuzu or house salt mix — some were marinated in soy-​bonito and Konbu base, and with secret sushi technics. It’s a EdoMae sushi. Few were successful but some are not. I know I am expecting a lot. It is because the sushi chef is not only from Japan but from the sushi restaurant in Japan.
What I missed the most were different textures. I wish there were few shellfish tonight, for example Ika (squid), Tako (octopus). Maybe it’s too early but soft-​chewy and sweet Hokkigai (Surf Clam), would be super nice. Saba (Spanish mackerel) had been tamed in a sweet-​vinegar flavor for me. But Hotate (scallop) was soft, sweet and fresh. The rest, the flavor of each fish were so neutral that they could be anything. Homemade seasonings made a slight difference but did not really heightened up the Neta itself.
Ending with sweet-​dense Tamogo reminded of Castella cake. Castella was brought to Japan by Portuguese in 16^th century.
Castella is sweet and moist. Nakazawa Tamago was dense but unmemorable. I wonder this is the Tamago Mr. Nakazawa had been served at the Sushi Jiro? I believe Mr. Nakazawa was the one assigned to make Jiro’s tamago for many years. Tamago I had tonight must be perfect but it did not wowed me sadly.
Lychee sorbet was refreshing, but after twenty something of cold sushi, except Anago (water eel) that came with Tamago toward to the end was warm and comforting. But my tummy was not happy with another cold dessert to end the meal — I wish the chef is weather sensitive. By reading of good reviews were all day at the bar. They do much better at the bar, naturally, than table dining. If you couldn’t get a bar reservation, do not even come. You pay less ($ 20?) but nothing special.
Harvested in Tokyo bay Nori, precisely Maru Yama (?) Nori from Japan –one of the waiter explained to me. I checked Maru Yama website to see which Nori because it was that good. My guess is the one favored by the Michelin star sushi restaurants in Japan and the world, Temaki Shokunin (手巻職人). It had a good crunch and wonderful flavor, but I had similar at other sushi restaurants in NYC.
Before the dessert, we were served a hot tea. Its warmth comforted my chilled body. I asked what kind of tea is it? The answer was «Herbal Tea.» I asked him to elaborate the meaning of herbal. He said «Japanese herbal tea» and quickly left. I really wanted to know exactly what I am drinking so I asked one of the heads on the floor. He basically did not know, but he said it has a digestive aid, Oolong or Pu-​erh tea? But they are Chinese??? Strong Hojicha (roasted green tea — closer in flavor to watered down coffee) came through first, then Oolong — then, fermented green tea, Pu-​erh.
The service was good but not excellent. Robotic-​mechanical dance on the floor was bit rushed and less with soul. All diners on the floor are having the same omakase every night and staffs are orchestrating the same way that could easily ended up with feelingless service. I wonder this place was better when it opened? Aessandro Borgognone, the owner, said in ny. eater 2014 interview, «.Sushi Nakazawa is not going to be pretentious.» From the entering to the restaurant and leaving the restaurant was nothing but pretentious, especially maitre d’ — I am sorry…

So we were told that the chef is Jiro’s apprentice. If he is then he’s a master! The quality of sushi tasted like the sushi we had at Tokyo and Osaka. That’s is how fresh and divine it was!
We choose to eat at the sushi bar. It’s very challenging to get a reservation at the bar. You have to go online at a certain time about 1 month out and it sells out immediately. Plus you can only make reservations for 2 people and our party had 4. So we had to sit on 2 computers to get them. But it was worth the effort.
We liked the trio of salmon. Two were very fatty and delicate tasting. The third one was smoked and tasty. We also loved the akami, chutoro, and otoro. They were so moist and melted in our mouths.
The uni was out of this world. It’s didn’t have that middy taste when it’s starting to get old. This was was as fresh as we ever had.

By far the most authentic & fresh sushi I’ve ever had! After watching «Jiro Dreams of Sushi» on Netflix, I was pleased to discover that one of his Apprentices runs the restaurant in NYC, only 2 hours away from Philly! My BF & I decided to take advantage of the opportunity to have a mini getaway for our anniversary. What better excuse to celebrate love & to eat at one of the best sushi places in NYC?
We made reservations to be seated at the sushi bar & it was probably the most personable dining experiences we’ve ever had. It was amazing watching the Sushi Chefs work their magic in creating the most artistic nigiri. I enjoyed each & every piece. My favorite was the Tuna, both lean & fatty. The hospitality of the staff definitely exceeded my expectations as well. Our waters were always topped, tables were cleared at a timely manner, & the staff checked in on us throughout the evening to make sure we were enjoying ourselves.
Overall, the best sushi experience I’ve had thus far in terms of service & food. I’m already planning my comeback!

A — Absolutely one to the best EFFing meals I’ve have ever had in my life time. The bill came to 500 (we had a bottle of wine or so)…and it’s one of the most expensive meals we’ve ever had but YOLO! I wish I could afford to eat here everyday. #lifetimegoals #iwish. Everything from the presentation to the richness of the ingredients… my mouth is watering just thinking about it.
M — Magical experience … I felt and we probably were, dining in one of the most high end establishments. From the lighting on the actual sushi when you’re indulging to the whole staff moving around with the utmost professionalism and acknowledgment of the customers.
A — Awesome service around the Bar. I’m so glad that we were able to reserve the Bar. I would come earlier on the hour to sit in the middle, you get to interact with the Omakase Chef more.
Z — Zealous customer service. I loved how there was a lady that consistently helped push in my chair several times to make sure I was in the most comfortable position to the Sushi Bar.
I — I’m running out of words to really describe this place. I’m going to try the dining room next time, which also looked amazing.
N — Never going to forget this experience. I was saying that Sushi Yasuda was going to be my last meal but I have to say… Sushi Nakazawa might have taken it’s place. Each piece of the Omakase was pure heaven.
G — Good god, take. me. back. *Tear*

My first Omakase experience! Boyfriend took me here for my birthday and we were served by the man himself, Daiksuke Nakazawa.
The ambiance and experience was great. Nakazawa was a really funny guy and explained all the courses. The sushi itself was really fresh as well. I must admit I didn’t love every piece, but it was interesting trying them. I loved the scallop, fatty tuna, eel, and egg! The entire meal was probably 20+ pieces and some sorbet and tea at the end.
Definitely worth the experience but probably won’t be coming back anytime soon because this meal was many dolla dolla bills.

NOTE: As with any high-​end sushi establishment such as this, book a reservation (up to a month) in advance to be seated at the sushi bar. Nakazawa only serves sushi M-​F, and only for dinner, so try to get a reservation for when he’s available.
DISCLAIMERS: I’ve seen «Jiro Dreams of Sushi», and been to Sushi Kashiba in Seattle (since I live there), so my expectations may seem unreasonably high.
This place is definitely more expensive than both Shiro’s (Kashiba’s first place in Seattle) and Sushi Kashiba (his current restaurant in Pike Place Market), since you’re paying one fixed price ($ 150 before tax/​tip) for exactly 20 pieces of omakase. The fish comes from a variety of places, but from what I saw, most of it was imported. The expectations for quality should be reasonably high, given that the cost of this meal could well be the cost of your next 10 meals combined.
Let’s break this down further:
1) VARIETY/​SELECTION: ⁹⁄₁₀. The focus seemed to be on whitefish, tuna, and salmon, which took up more than half of the omakase experience. The only new pieces I tried here were the reckfish, California vs. Hokkaido sea urchin, hagaso, and aji. These were all great pieces, but an «omakase experience» with only twenty pieces included in the price makes it incredibly hard to appreciate further.
2) FRESHNESS: 8.5÷10. This fish was decently fresh, but you could tell that the imported fish were frozen at one point (especially the sea urchin — it wasn’t as fresh as it was in Seattle, and it was actually *almost frozen* in the case of the California sea urchin). The fatty tuna was reasonably fresh, as was the whitefish and salmon, but when your aggregate ratings are based off of 20 pieces, there are bound to be a few pieces that are just not as noticeably fresh as the others.
3) VALUE FOR MONEY: ⁷⁄₁₀. This may be an unfair comparison since I’m not a New Yorker. As I said earlier, you’re paying more than $ 150 for 20 pieces of sushi. Having been to Shiro’s and Sushi Kashiba’s, where I ate more, paying *significantly less* (in neither case did I pay more than $ 150 after tax and tip, and in both cases I ate more than 25 pieces each), I found it hard to justify paying ~$ 8/​piece. If I were a New Yorker, this would be a nice treat once every few months, but I couldn’t justify going here as much as I would Kashiba’s.
4) SERVICE: ¹⁰⁄₁₀. I was impressed at how efficient the staff were. The way the establishment was designed, there were dedicated staff for the sushi bar, which was secluded from the restaurant, where more staff would rotate between as the restaurant area became busier (there were 10 sushi spots at the bar, AFAIK). My water cup never ran low, the staff helped us get into and out of the high chairs (it was interesting how high up you sat, I guess it was to get a better view of the chefs preparation).
5) PRICE: ⁵⁄₁₀. I paid more than twice as much *per piece* (on average) here than I did in Seattle. Granted, Seattle has a massive fishing industry, and can afford charging cheaper rates, but I can’t help but feel the markup here is solely because «this is New York City, where everything is more expensive because people will still come anyway».
OVERALL: 7.5÷10. I can’t say I hated this place, but it’s hard to justify *loving* it. It was a great experience, no doubt about it, and I’ll likely return if I’m ever in West Village (especially if I can get served by Nakazawa himself), but it should be mentioned that this place is not cheap by any means, and was my most expensive meal in New York hands-​down (having lived in NYC for a few months, you could pay for a months’ worth of groceries with the cost of this one meal).
This place mostly lives up to the hype, however I’m somewhat of a biased reviewer because I’d already been to Sushi Kashiba, and set my expectations to be where that is. If I’d *just* been to Shiro’s this might have been higher, but unfortunately this is how the cards fall.
I recommend booking well ahead of time; you can book as far as a month in advance, however spots fill up quickly (especially on weekdays), so book early!
If you’re on the east coast, with no intention of heading over to the real sushi mecca of North America, hit up Sushi Nakazawa — you won’t regret the quality, overall experience, or the atmosphere, but your wallet may dislike you for a bit!

The Quick: From start to finish, a five star, very expensive and noteworthy, experience. The service is amazing, the atmosphere is casual and inviting, and the sushi with sake pairing is what dreams are made of.
The Details: I wish I could afford sushi Nakazawa regularly, because I fear I am ruined for all other sushi. The food was out of this world. It’s roughly 20 courses with all different types of fish hand curated perfectly for consumption. Even the homemade pickled ginger it was delicious. No soy sauce or extra wasabi needed.
The meal really was an experience, interacting with the chefs; the whole evening was sort of like a show. You MUST sit at the sushi bar or it’s not worth the expense. Note the staff is extremely fancy but patrons can wear jeans, it’s a nice mix.
Pro Tip: If you’re a couple, I recommend 2 people splitting the sake pairing. The pours were very generous, and one person would likely leave wasted (if that’s your goal, by all means live your life).
The Damage: $ 150/​person for omakase, with the sake pairing the bill was ~$ 400 before tip. And we already want to go back!