"★ ★ ★ ★"
- 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"
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.
Partner and Owner Alessandro Borgognone, was born with a culinary pedigree. His family has owned and operated Patricia’s in the New York area for generations. Known for his intuitive understanding of the ‘fine dining’ experience, it was destined that his next endeavor would be notable. Borgognone took an interest in Nakazawa upon learning about his Michelin-rated mentor and was able to arrange his arrival in NYC. With a location on a beautiful street in the West Village, he set the stage for a dining experience that would highlight the unique skills of the chef. The critically acclaimed restaurant has been overwhelmed with reservation requests ever since.
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.
Sushi Nakazawa proudly serves one of the most in-depth sake collections in NYC with a focus on each element of the Omakase menu. Whether by the glass or as part of a tasting, Sommelier Rick Zouad has developed a list focusing on all prefectures of Japan featuring some of the most elite sakes and best micro-brews available.Zouad is a native of Morocco with a degree in hospitality and honed his skills at such restaurants as Alain Ducasse, Masa, and others.