Nearby points of interest
Nearby points of interest
About Sushi Nakazawa - Sushi Bar
Sushi Nakazawa serves the omakase of Chef Daisuke Nakazawa. Within the twenty-course meal lies Chef Nakazawa’s passion for sushi. With ingredients sourced both domestically and internationally, the chef crafts a very special nigiri tasting menu. Chef Nakazawa is a strong believer in the food he serves representing the waters he is surrounded by, so only the best and freshest find its way to your plate.
Both sushi bar seats and tables in our dining room are made available 30 calender days in advance.
New York, NY 10014
Hours of Operation:
Dinner is served everyday in 3 seatings:
Reservations can only be made in pairs of 2.
7th Ave and Bedford Street
$50 and over
AMEX, MasterCard, Visa
Two blocks south of the Christopher 1 stop.
Sushi Nakazawa - Sushi Bar Ratings and Reviews
Let me first say that I am far from an expert on sushi. Yet there is no doubt that this restaurant serves fine and even very fine sushi.
I would also say that the $150 per meal for the omakase meal at the bar seems reasonable given the quality and amount of the meal, the expertise of the chef, the location of the restaurant, its 1 hour 50 minute duration, and other factors.
However, I don't think I would spend anything like this again at a sushi restaurant. Several of the sushi pieces were quite memorable. But let us take the shrimp for example. Yes it was excellent quality shrimp. But basically, it tastes like a good shrimp. And that doesn't excite me like a well cooked dish does.
For those of you who are big fans of sushi, this place may be a great choice. For others, less so.
A few other things...
The lighting on the top step to the basement bathrooms is poor and potentially hazardous.
When you sit down, the servers push you and your chair in to the bar. Maybe this is the practice at high-end restaurants but personally I would prefer to move my own chair.
I would prefer a more traditional (pre-modern) Japanese approach to dress. The servers are in formal Western style dress and that makes me a bit tense.
I was seated at the part of the bar near the "restaurant" section of the establishment and saw the dishes being plated to be delivered there. Maybe the Sushi Nakazawa will contradict me, but it seemed to me the patrons of the "restaurant" section were getting different food than the bar patrons (who pay $30 more). And I can say for certain that Mr. Nakazawa does his work on the bar food and not that sent to the interior restaurant section.
Reservations for the bar are very difficult to get. The restaurant says check at midnight a month ahead when a new set of 30 seats are released. At midnight it seemed to me everything disappeared instantaneously.
Better to check in the afternoons when some openings appear.
I wish I had found out about this place later in life. I don't know how I am going to eat other sushi after coming here. The food was so fresh and nothing short of amazing. Only issue I have with this place is getting reservations for the sushi bar. It took me over a month but it was definitely worth it.
Unfortunately chef Nakazawa was in Japan that time. All staff were very friendly except chef who served us . His proffecional skills are strong . It was delicious.But it looks like his crown too tight to him. I spent more then $1500 including tips for dinner for two and didn't enjoy because of chef.Even legend Jiro san when he served me last year in Tokyo was more modest and friendly then he.
We sat at the sushi bar and experienced sushi prepared at the highest level of perfection. How the chef manages to combine the rice and fish in a manner that complement each other, I do not know. But, each piece just melted in my mouth. Also, the number of courses was sufficient, allowing me to leave (reluctantly) satisfied with the amount of food and the care taken to serve it. It is expensive, but we will be back again because no other sushi restaurant that I know of comes close to this.
Sushi was good but not exceptional. Bit overrated. Lot of similar level sushi place in Japan. Environment was bit dark and yes trendy soho like. If you like modern sushi it is ok. Looking for traditional sushi like Jiro go somewhere.
An amazing sushi experience. The chef's counter was a wonderful experience, fascinating to watch the chefs. The fish was unbelievable and the service impeccable. We enjoyed an reisling from Alsace that paired beautiful with the sushi. It is a great experience, worth the price.
The entire staff was amazing. They were knowledgeable, kind and down to earth (unlike some fine dining restaurants). The food was beautiful, the explanations of certain fish/cuts were enlightening. Overall a wonderful experience!
Chefs were very friendly as were the two guys who brought plates food back to the dining room; the waiter and waitress serving the sushi bar had an attitude and should have known more about their sake or at the very least not been argumentative when we asked questions or tried to explain how what they were saying was not correct; service is much, much better at Sushi Yasuda, but the ambiance is much nicer at Sushi Nakazawa
Nothing short of transcendent. Each and every piece of our 20+ piece omakase was served by Chef Nakazawa himself. A week later and I am still thinking of some of the extraordinary bites we enjoyed; squid with shiso leaf and ume, golden eye snapper with a single salt flake, hay-smoked sockeye salmon, the famous tamago... the list goes on an on...
There was simply so much umami in every piece we encountered, including simple and clean fish like swordfish and yellowtail, that I have never encountered such umami from.
Value for money, I believe this is the best sushi in NYC. I don't think anyone is serving a more perfect 2hr / 20+ piece omakase for $150. In hindsight it really seems like a steal in the ever escalating sushi price wars.
The order of the pieces was very well thought out and really created waves of richness and lightness over 3-5 piece "flights".
I have eaten in many fine restaurants, but I do not think I have ever had more trust in a chef and the food I was eating than at Nakazawa. Every time Nakazawa made his way down to our side of the bar and promptly placed a piece of nigiri on my plinth, I only ever expected some of the best single tastes of my life. Each time, my expectations were blown away.
I have never had such high expectations exceeded in every way at any dining establishment, ever. Period.
From the interactions with the chef, to the quality and expansiveness of the food, to the setting at the bar, to the expansive sake and drinks selection and helpful staff; it exudes excellence.
It's four stars from the NYT are very rightfully earned.
Lives up to all the hype. Incredible omakase. Worth getting the reservation at the sushi bar. Good wine/sake list and the service is top notch. Nakazawa is very entertaining during service.
There's a small bar/lounge to get a drink while you wait for your reservation.
This is one of the best sushi restaurants in the country, if not the world. If you're making a reservation here, you probably know that. Daisuke Nakazawa is a one-of-a-kind artist and the experience you get here will be equally high-level and special. Not cheap by any means but this level of food (and the overall experience) is well worth the price tag. Words cannot really describe how incredible this restaurant is!
Bar seats reservations go pretty much instantly 30 days in advance, but cancellations day before/of are often so might want to check opentable every now and then to see if any cancellations have come up.
Service and food are all great as expected. Would have like to have been more educated on where the fish/sushi came from without having to ask each time during the omakase
Favorite was the the wagyu beef
Making a reservation at the bar was difficult. I thought that the purpose of the bar was so that Chef Nakazawa made the sushi- this is not the case. I sat at the bar at 9:30 on a Sunday and watched Chef Nakazawa leave the restaurant. The sushi was good but I understand why this place doesn't have a star. By all means, the sushi was good and the flavors of the fish developed over the course of the dining experience. The sushi not as good as Jewel Bako but better than Kura. The rice was warm and firmer in the beginning of the omakase and colder and softer at the end of the omakase. Not sure if it was intentional or was a result of ill preparation. I think my disappoint comes from being there so late. During the meal, you watch the sushi chefs slowly start to pack up their tools an leave. You watch as the employees have less serving to do and watch them congregate to the bar to chit chat. It didn't feel like a special occasion. I recommend going at an earlier time.
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