"★ ★ ★ ★"
- The New York Times
"★ ★ ★ ★"
"★ ★ ★ ★"
"The way the chef sees it, the success of Sushi Nakazawa depends
on his being a stickler about every element of the preparation: the provenance
of the seaweed, the temperature of the sea urchin, the type of rice."
"Daisuke takes out a box of sea urchin and laughs like the Joker
at my excitement. He piles two little petals in almost erotic intimacy
on top of rice and wraps a ribbon of toasted nori around it."
"Sushi Nakazawa, has been bull-rushed by mobs of sushi aesthetes
ever since it opened its doors on a quiet block in the West Village"
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 tasting menu within the style of Edomae sushi. 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.
The relaxed dining experience at Sushi Nakazawa is chic nonetheless. High back leather chairs at the sushi bar coddle you while each course is explained in detail, and every nuance is revealed. Whether an Edomae novice or self-proclaimed sushi foodie, you will leave with a feeling of euphoria.
Japanese born Chef Daisuke Nakazawa has spent a good part of his young life studying the nuances of fish. In his teens, he apprenticed at Yoshi Sushi and the Tsukiji Fish Market in Tokyo, the world’s largest. He quickly became enamored with the best quality fish and educated himself about the ingredients he would utilize for the rest of his life.
As fate would have it, Nakazawa was awarded an opportunity to apprentice for Jiro Ono, considered the best sushi chef in the world, at his 3 Michelin starred restaurant Sukiyabashi Jiro. While there, he appeared in the critically praised documentary “Jiro Dreams of Sushi”. He spent 11 years perfecting his craft before heading to America to work with Shiro Kashiba, another disciple of Jiro. While in Seattle, Nakazawa developed his voice, utilizing western fish and styles while still honoring the tradition of Edomae.
In the fall of 2013, Chef Nakazawa arrived in New York City to open Sushi Nakazawa on a quiet tree-lined street in the West Village. Serving what he calls ‘New York-mae’, the chef has merged all he has learned in Japan and America.
Growing up in the restaurant industry, Alessandro Borgognone knew he was destined for a career in hospitality. In 1993, his family opened Patricia’s, a small pizzeria named after his mother. Looking to gain experience, he enrolled in culinary school and worked in the kitchen of Lidia Bastianich’s Felidia. Two years later he was back at Patricia’s cooking alongside his family but soon realized his business savvy was better suited for a management position.
In 2003 Borgognone co-founded Little Cupcake Bakeshop in Brooklyn, along with the former manager of Butter Cup. Together they created boutique, branded cupcakes until Borgognone sold the company a year a later.
Motivated by his past success, and looking to challenge himself further, he focused on finding “the right” opportunity to expand into Manhattan. After watching the documentary “Jiro Dreams of Sushi,” Borgognone reached out to then apprentice Daisuke Nakazawa, luring him to New York with what would eventually become his eponymous restaurant. Atypical to most sushi restaurants, Borgognone brought a minimalistic yet recognizable touch to Sushi Nakazawa, adding a marble bar, white tile and colorful artwork. The restaurant opened in August 2013 to rave reviews including a perfect four stars from The New York Times: Borgognone was the youngest restaurateur to receive this prestigious honor. Working the room nightly, Borgognone’s democratic demeanor adds to the restaurant’s familiarity.
Born to a family of restauranteurs in Naples, Maurizio De Rosa came to New York to pursue accounting. After receiving his MBA from NYU, Maurizio discovered his true passion in food and wine. His first restaurant Derosa opened in 1995 with positive critical reception. Maurizio continued his work in the food industry with consulting for over two decades. With an infatuation for sake, Maurizio sought to create a new kind of beverage program at Sushi Nakazawa, highlighting sakes from all across Japan and with an emphasis on the relationship to the omakase of Chef Nakazawa.