23 Commerce Street, between Seventh Avenue and Bedford Street
When Sushi Nakazawa first opened last month, bringing with it Daisuke Nakazawa, former apprentice under the legendary Jiro Ono, as well as an eye-opening Omakase menu, the landscape of fine Japanese dining was changed forever. While the unassuming entrance on Commerce Street, and the clean, sleek lines of its interior don’t bely any tricks of the trade, it’s immediately clear that something outstanding is in the works.
Not only do Chef Nakazawa’s adept hands and charming wit shine through, but guests lucky enough to snag one of the 10 stools at the bar bear witness to a veritable “dinner and a show” as each delicate piece of fish first finely crafted then laid down carries with it an with explanation straight from the man himself about each piece’s origins and flavor profile.
In fact, one of the key differentiations of Sushi Nakazawa is the fact that they attempt to source everything locally first, before casting a wider net into national waters, and finally, to Japan if need be.
Another note for all sushi die-hards out there: there’s absolutely no wasabi or soy sauce to be found here, and one’s hands trumps the use of chop sticks. The twenty course Omakase menu is stunning and changes with the day’s fresh catches; recent evenings have included such standouts as a slightly smoky coho salmon, the plumpest of mantis shrimp, luxurious abalone and a truly unctuous finishing bite of tamago, Nakazawa's most notable confection.
With the option to pair with wine or sake--take our word for it and go for the “bubbly” wine accompaniment--the experience is nothing short of spectacular. Sushi Nakazawa begs for a special occasion and true lovers of divine sea-faring fare, the freshness of which is simply incomparable.