Amazing! You won''t be disappointed as long as you come prepared to spend a bit of cash. It''s worth it tho. The omakase is not just a food experience but also amazing entertainment for 2 hrs.
A well-known Japanese restaurant in the Greater New York area. good environment. However, I don't know if the apprentice is still inferior to the master, or the taste in New York is a little bit in line with the customs, and it feels a little bit worse.
As fans of Japanese food, lp and I can say with certainty that we have never eaten such delicious sushi when we are so old! [色][色][色] Sushi Nakazawa opened in New York by Nakazawa, a disciple of Jiro Ono, the god of sushi! After eating some 20 hand-made top-quality sushi, we found that we never wanted to eat any other sushi dishes, and blasted all the sushi restaurants in Atlanta that we had eaten. [Heart] Their ingredients are very fresh, the salmon melts in your mouth, and the prawns have a unique sweet taste. LP loves senbei sushi. I have never eaten such fresh senbei; my favorite is sea urchin sushi. It melts in the mouth and then sweetens. Each sushi rice has a different texture. The rice balls are tight on the outside and loose on the inside, which is a wonderful feeling. . .
Sushi Nakazawa, in New York, a high-end Japanese upstart, has become one of the best sushi restaurants in the United States in less than 5 years. Its fame may have come from Nakazawa's sushi master at first, but he finally got a foothold in New York, but it all depends on his strength. The low-key and simple decoration style is the usual style of high-end sushi restaurants. The bar counter is separate from the dining room, and the price of the bar counter is more expensive than the dining room. Watching the superb skills of the sushi chef is also an important part of enjoying the feast. The Omakase here has a lot of changes from the sashimi species, the place of production, to the cooking techniques, and each piece of sushi is a brand new taste experience. Live shrimps are slaughtered at the bar counter, ready to eat, and they are fresh. The hardness of the rice grains and the seasoning of different sashimi are close to perfect. The progressive tasting of different parts of the same sashimi is a favorite of taste. The sake tasting pairing is just right. The only shortcoming is that Chef Nakazawa was not in the restaurant that day and could not eat the sushi he made himself. Most Japanese masters don't talk too much, but a Chinese master is good at talking and explaining carefully. It has been popular for many years, but the price has not yet increased. Conscience restaurant. The cost-effective Omakase is definitely worth the money and is worth visiting many times.
Remember the three apprentices of "The God of Sushi" Ono Jiro's Tamagoyaki Little Prince-NAKAZAWA? His sushi restaurant in New York makes an appointment at least one month in advance,
OMAKASE ONLY! Twenty pieces of fairly light sushi are also very supportive. California sea urchin, Japanese grouper, and blue fin tuna. The ingredients are top fresh but not amazing enough. However, Sake in a goblet is really nondescript, although it is not comparable. Soto is more than enough than Gari46~
One of the most popular sushi restaurants in Manhattan, opened in a very quiet neighborhood in West Village. I was awarded a four-star high score by the New York Times Pete Wells. It is hard to get a reservation. I need to scramble for free seats on the Internet at 12 o'clock in the middle half a month in advance. All of this is because of their Chef: Daisuke Nakazawa. He is the apprentice of the world's greatest sushi chef, Jiro Ono, who cried bitterly because of the perfect chicken cake in the documentary "The God of Sushi". You will be pleasantly surprised with 20 pieces of hand-made delicious sushi for 150 dollars.