Sushi Nakazawa Review

Amazing! You won''t be disappointed as long as you come prepared to spend a bit of cash. It''s worth it tho. The omakase is not just a food experience but also amazing entertainment for 2 hrs.

A Japanese restaurant that is very famous in the Greater New York area. good environment. However, I don't know if the apprentice is still not as good as the master, or the taste of New York is a bit inbound, and it feels a little taste.

As a fan of Japanese food, lp and I can be very sure that we have never eaten such delicious sushi when we are so big! [color][color][color] Nakazawa, a disciple of Jiro Ono, the god of sushi, opened a sushi restaurant in New York, Sushi Nakazawa! After eating 20 of our own top sushi dishes, we found that we no longer wanted any other sushi cuisine, and we ended up at all the sushi restaurants we had in Atlanta. [Heart] Their ingredients are very fresh, salmon is instant at the entrance, shrimps also eat a unique sweet taste, LP loves Xianbei sushi, never eat such fresh Xianbei; my favorite is sea urchin sushi, is also instant at the entrance, and then sweet. The taste of each sushi rice is different, the rice ball is tight and loose, and it feels wonderful. . .

It’s a very good local brand. The Japanese food is very good. The chef team is really reliable. From craftsmanship to attitude [mint] Environment: The lights in front of the board are especially prominent. It looks amazing, but the space can be bigger. When the full staff is a bit crowded, the exhaust is really good. There is more baked things and there is no oily smell [service bell] Service: The chef is very approachable and the attitude is super good. The introduction to the guests is very detailed. After repeated consultation with the preferences of the guests, the instant adjustment is also praised. It is really good to listen to the opinions of the guests carefully! The gospel of California sea urchin and Hokkaido sea urchin lovers can focus on eating several kinds of ingredients in the United States compared to Japan. The ingredients in different origins are very online. At first glance, there are not many, but I met a favorite chef and presented tuna sushi peony shrimp sushi baking and beef first life. Si sushi salmon hand grip car shrimp hand grip level is generally good, especially the taste of vinegar rice, the entrance particles are full and not loose, the meticulous processing is not to mention the rice is also a great fish meat ingredients are very online, especially the atmosphere is very good #work meal team food record

Sushi Nakazawa,在纽约，算的上高档日料的新贵，不到5年的时间，一跃成为全美最好的寿司店之一。它的成名，最初可能来自Nakazawa的寿司之神师傅，而他最终在纽约站住脚跟，却全凭实力。低调简单的装修风格，是高档寿司店的一贯作风。吧台与Dining room分开，吧台的价格要比Dining room贵。观看寿司师傅的高超技艺也是享受美宴的重要部分。这里的Omakase，从鱼生的品种、产地，到烹饪的技法，变化较多，每一块寿司都是一种全新的味觉体验。现场吧台宰杀活虾制作，即做即食，新鲜异常。米粒的硬度，不同鱼生的调味接近完美，同一款鱼生不同部位的递进品鉴更是对味觉的荣宠。清酒Tasting的搭配也恰到好处。唯一缺憾是，当天Nakazawa主厨并不在店里，没能吃到他亲自做的寿司。大多日本师傅不太多言，倒是一位中国师傅善于交谈，讲解细致。火爆多年，仍然未涨价，良心餐厅啊。高性价比的Omakase，绝对物有所值，值得多次造访。

Remember the god of sushi, Ono Erlang's three apprentice Yuzi Yakushio little prince-NAKAZAWA? He made an appointment at least one month in advance at the sushi restaurant in New York, OMAKASE ONLY! Quite light 20-round sushi is also eaten to support, California sea urchin, Japanese stone, blue fin gold gun, the top fresh ingredients are not amazing enough, but Sake in the high cup is really a bit unkind, although not as good as Soto but more than Gari46 or more than ～