Food: ☆☆☆☆☆

Service: ☆☆☆☆☆

Ambiance: ☆☆☆

Cost: $$$$

Must try: Omakase only

Sushi Nakazawa is rapidly gaining a reputation for serving some of the finest sushi in New York City.

One wouldn’t expect any less as it is helmed by the famed apprentice of Jiro Ono – the honored sushi chef – a national treasure in Japan, whose story was told in the documentary “Jiro Dreams of Sushi”.

 

 

 Daisuke Nakazawa was the young apprentice in the film who struggled to make the perfect tamago having to do it over 200 times. Nakazawa has now partnered with Alessandro Borgognone to bring this fine craftsmanship from the shores of Japan to New York City.

 Sushi Nakazawa debuted recently in the West Village with a 10-seater sushi bar and a small attached dining room.

Ofcourse the place to be is at the sushi bar (an impossible reservation) where Chef Nakazawa and his team of experts delight customers, not only with their skill but also with a blitheness that is rather unexpected.

 

 

Chef Nakazawa regales you through the courses with tidbits from his life interlaced with humor and wit.

When asked if he likes New York he replies, “ I heart NY- like the t-shirt you buy in Times Square”. When asked what his favorite restaurant is he quickly replies “Five Guys”! And of course when asked what his favorite sushi restaurant is – he answers with hushed reverence “Jiro Ono”.

As entertaining as he is Chef Nakazawa is a serious master when it comes to his craft. Every piece of fish I tried was fantastic. This might be the finest sushi meal I have ever experienced.

Chef Nakazawa is very particular about sourcing the very best ingredients and seafood, both locally and from around the world.

The Tiger shrimp sushi was still alive and squirming around in his hands as he prepared it and it was still moving even as I put it in my mouth!

 

 

Some real standouts for me was the “Scallop from Maine with Yuzu and a special Sake Sauce”. My mouth kept tingling with its flavors well after the scallop had melted. Other favorites were the “Ivory King Salmon” and the “Marinated Chūtoro”

The grand finale was naturally the Tamago which was outstanding. The entire piece felt seamless as if there was no beginning and no end – just the silky sweetness of perfect flavors.

 

 

 So from my side it’s a big “Yes” to Sushi Nakazawa where you get transported to a totally different dimension. Jiro is not the only one who dreams of sushi now!

 Here is some of what we ate:

 

Ivory King Salmon from Alaska

 

Hay Smoked Salmon from Hokkaido

 

Scallop from Maine with Yuzu and a Sake Sauce

 

Shiro Mirugai from Washington State

 

Hirame (fluke) from Long Island with Yuzu Zest

 

Tokyo Bay Barracuda

 

 

Kyushu Horse Mackrel (Aji)

 

 

Portuguese Sardine

 

Saba (mackerel) from Kyushu

 

 

Tiger shrimp from Florida ( it’s still moving)

 

Aoebi (blue shrimp) from New Caledonia

 

Hamachi (yellowtail) from Hokkaido

 

 


Hay-Smoked Skipjack Tuna (katsuo) from Kyushu

 

 

Akami (lean tuna) from Boston

 

Marinated chūtoro (medium-fatty tuna) from Boston

 

 

Ōtoro (fatty tuna) from Boston

 

 

Uni (sea urchin) from Santa Barbara

 

 

Ikura (salmon roe) from Alaska

 

 

Anago (saltwater eel) from Kyushu

 

 

 Toro (fatty tuna) Hand Roll.

 

 

Tamago

 

 

Yuzu sorbet with Raspberry and Pomegranate