We love Japanese food. We go to Japanese places all the time, almost every weekend, and I have a dozen of recommendations of great places to eat good sushi in New York (such as Sushi Yasuda, Morimoto, Kyo Ya, Nobu 57, and Sushi of Gari, just to name a few). But I find it really hard to review them. When they serve rolls, it’s a little easier to explain what they do differently. But when they are limited to sushi, it’s about the fish, its freshness, and the chef’s touch. And I am not so good in describing that.
However, we recently went to Sushi Nakazawa. Sushi Nakazawa opened in New York a year ago, and it was the most anticipated opening of the year. It instantly became a hit, with reservations almost impossible to get. Chef Daisuke Nakazawa, who is only 36 years old, was one of the apprentices of Jiro Ono, the famous Japanese chef who owns a three-Michelin-starred restaurant called Sukiyabashi Jiro located inside a subway stop in Tokyo. Jiro is so famous he has his own documentary, Jiro Dreams of Sushi. Nakazawa appeared in “Jiro Dreams of Sushi”
The story goes like this: Alessandro Borgognone, the co-owner, a 33-year-old Staten Islander, became instantly obsessed when he watched the documentary. Jiro was already in the US, working in Seattle with another Jiro apprentice, when Borgognone did everything he could to convince him to come to New York. So the duo opened Sushi Nakazawa in my favorite neighborhood, the West Village last August.