HOME > Chowhound > Manhattan >
Do you create unique foods? Get great advice

Sushi Nakazawa

Shirang Sep 7, 2013 10:03 PM

I went tonight and I'm glad I went, and I would say this place is in the top tier. Its very different in style than Ichimura and 15 East. The rice is slightly sharper and slightly less sweet than 15 East or Yasuda. I prefer the rice at 15 East.

Live scallops that were still quivering was excellent and loved his Ikura, more soy and konbu flavor than most places. I could have sworn he switched up two different temps for the rice for various fish preps. Santa Barbara uni was served, but I prefer Hokkaido uni. The tamago was good but not my type of tamago, it was very sweet and dense like an egg custard. I prefer the castella or dashimaki style tamagos.

For Silverjay regarding the mustard on tuna, he told us Wagarashi, so I asked him, and he said "Karashi janai Wagarashi desu", not sure if he was joking or there was an actual difference between Karashi and Wagarashi. It was very subtle, not in your face. It was hard to chit chat with Nakazawa san or ask him questions because the place was jam packed, and he was swamped.

I noticed the dining room opened up, and people sitting in the dining room were served 3 pieces at a time from the counter. And I did see a solo diner.

  1. l
    Lau Oct 16, 2013 01:51 PM

    my review:


    1. l
      Lau Sep 9, 2013 11:01 AM

      i loved it, i ate here yesterday...ill be writing a full review with pics etc soon

      def among the best, maybe the best

      10 Replies
      1. re: Lau
        nomadmanhattan Sep 11, 2013 07:50 AM

        Did they serve Japanese sardine (Iwashi)? It suppose to be in season now. I had it the other night at Ichimura, the fresh was so rich and buttery, oyishi!

        1. re: nomadmanhattan
          Lau Sep 11, 2013 08:14 AM

          no they didn't

          there was a surprising amt of american seafood, i took notes though and im writing the post now, so you'll be able to see everything soon

          1. re: Lau
            nomadmanhattan Sep 11, 2013 08:37 AM


          2. re: nomadmanhattan
            Peter Cuce Sep 11, 2013 08:28 AM

            They didn't when I was there. Here's my rough notes. I might have missed one or two or got some wrong.

            Smoked salmon
            Clam (lemongrass)
            Giant Clam
            Jack Mackerel 
            Baby Shad - fave
            Mantis - fave
            Blue shrimp from South Pacific -  fave
            Striped jack - fave (mustardy)
            Striped jack slight smoke
            Med fatty tuna - so delicious
            Fatty tuna - so good
            Salmon roe
            Roe - great
            Tuna hand roll from Tokyo bay
            Extra: swordfish Panama

            1. re: Peter Cuce
              nomadmanhattan Sep 11, 2013 08:39 AM

              Thanks for sharing.

              1. re: Peter Cuce
                nomadmanhattan Sep 11, 2013 08:44 AM

                One follow up question. Did he change seasoning of the fish?

                1. re: Peter Cuce
                  foodwhisperer Mar 26, 2014 08:09 PM

                  On my recent first time meal at Nakazawa, I was excited to be there and meet the newly "famous" sushi chef. He was very cheery and communicative, even funny.
                  The service was excellent. The sake list had some very expensive sake i.e. $1400. I had a good one for around $200. In a strange way it was Brooklyn Fare-like. 10 seats and everyone is served the same fish at the same time. There are 3 seatings a night. The tables were getting 2 pieces at a time ( another post said 3 pieces, maybe they changed this).
                  They have a very efficient system, getting out the sushi with no lag in service. Very much credit goes to the guy who is cutting the fish. This guy was non-stop working, shucking scallops, steaming shrimp, cutting fish.
                  The basic list of sushi items was quite similar to Peter Cuce's list. Roughly it was
                  2 salmon ( one heavily smoked by hand)
                  Giant Clam
                  Jack Mackerel
                  Iwashi ( sardine)
                  2 different Shrimp
                  tile fish
                  Golden Eye Snapper
                  Bonito (smoked)
                  3 types of tuna
                  California uni
                  live scallop
                  salmon roe
                  tamago ( my favorite)
                  extra: anago ( most of the diners at the sushi bar chose scallop for their extra piece)
                  Disappointed that they don't include the extra piece as part of the omakase, it costs extra.
                  For me the tamago a standout dish. A bit denser than 15 East. I wouldn't call it sweet by any means.
                  The rice was perfect. Although as another poster indicated, there was a change in temperature to a bit warmer later in the meal. My guess , is they ran out of the first batch of rice and this rice didn't have a chance to cool at all, it had nothing to do with serving warmer rice with different fish.
                  I enjoyed watching the guy cutting the fish. He had good knife skills. However, For me part of a great sushi experience is having sushi from the #1 chef, from start to finish. Nakazawa-san doesn't cut the fish, but he does prepare the sushi and serves it to you. So I didn't get the opportunity to see Nakazawa-san's knife skills.
                  I wish they had two restrooms. Same goes for 15 East.
                  Overall, this is a top tier place and I'd go back just for the tamago and his hand smoked bonito.

                  1. re: foodwhisperer
                    r32nissan Mar 26, 2014 08:17 PM

                    Glad you enjoyed it.

                    1. re: foodwhisperer
                      loratliff Mar 27, 2014 09:11 PM

                      I'm glad you enjoyed it. Curious--how much did they charge for the extra piece? We were too full both times.

                      1. re: loratliff
                        foodwhisperer Mar 31, 2014 11:10 PM

                        $9 for anago, $9 for bonito

              2. n
                nomadmanhattan Sep 8, 2013 07:54 PM

                So they take reservation for one now? I shall give them a call tomorrow.

                BTW, I read through the items you list here but did not notice mantis shrimp. They are not in season any more?

                Last word. How would you compare it to Ichimura, which I recently went and got blown away.

                18 Replies
                1. re: nomadmanhattan
                  Shirang Sep 8, 2013 09:00 PM

                  I saw one solo diner.

                  I wasnt served any shako, I dont think its in season but right now is Ikura season and Nakazawa's ikura is great.

                  I've only been to Ichimura once and it was very recent. Even though Nakazawa is straight up sushi, no apps, sashimi, I still prefer it over Ichimura. I loved the apps at Ichimura, but I wasnt crazy about the sashimi and sushi. When I went in July, there wasnt much in the variety of fish, like the same fish in the sashimi course was repeated in the sushi course. The fish in the sashimi and sushi courses was really ice cold, not sure if this is the norm because around that time the doh was cracking down on fish temps at sushi restaurants. Also every piece of fish was seasoned the same way, not sure if he switched up different soy sauces for each piece, but it may have been the ice cold fish that made everything taste the same. I will give Ichimura another chance one day, I have feeling the ice cold fish wasnt his fault.

                  1. re: Shirang
                    nomadmanhattan Sep 9, 2013 11:27 AM

                    @ Shirang Thanks for the details.My experience from Ichimur might be biased since I went with a friend of Ichimura san. So we did got some extra treats, but by and large, similar to what were served to other eaters the same night. But what I got was quite different from yours.

                    I loved the apps, especially the aged abalone. They were carefully designed - not too overwhelming yet perfectly "woke up" my taste bud and got ready for the main dishes to come. The sashimi and sushi courses were not exact the same fish, with some duplication. Considering he only used whatever were in season, I think that is fine. The most unforgetable sashimi I had was sea pineapple from Korea, which was rarely seen in the city. Actually, that was the first time I ever saw it outside of Japan and Korea.

                    About the seasoning. I think there were some nuance differences - not from the change of sauce on the fish, which was just a thin layer, but from the seasoning of the fish itself. Some aged 5 days, some aged 15 days etc.

                    I did not notice the fish was too cold.

                    May be you should give it a second try as they change itens seasonally :)

                    1. re: nomadmanhattan
                      Shirang Sep 9, 2013 12:29 PM

                      A few places in manhattan serve sea pineapple when its in season. It can be a bit harsh to some people so its usually served to regulars and people who ask.

                      1. re: Shirang
                        kosmose7 Sep 9, 2013 12:38 PM

                        I love sea pineapple, or hoya (ほや) in Japanese and mong-gae (멍게) in Korean. It tastes great with soy sauce + wasabi, ponzu, or chojang (Korean vinegar chili sauce).

                        Ariyoshi (有吉), a Japanese izakaya in midtown, sometimes serves sea pineapple too.

                        1. re: kosmose7
                          nomadmanhattan Sep 9, 2013 02:15 PM

                          Thank you! Here is mine. It was served with sea urchin. I am dying to have one more bite.

                          1. re: nomadmanhattan
                            kosmose7 Sep 9, 2013 02:37 PM

                            That looks delicious!

                            1. re: nomadmanhattan
                              kosmose7 Sep 9, 2013 02:41 PM

                              Yet some more dishes!
                              I ate them in Seoul, Korea, not in New York though.
                              Sea pineapple and sea urchin pasta.
                              Sea pineapple bibimbap.

                              Now I am hungry!

                              1. re: kosmose7
                                nomadmanhattan Sep 9, 2013 02:54 PM

                                OMG! I make sure to make a pit stop at Seoul, next time I go home! I only been there twice but was long ago.

                                Is it regularly served in most restaurants?

                                1. re: nomadmanhattan
                                  kosmose7 Sep 10, 2013 07:24 AM

                                  It is pretty popular in Korea when in season. Yes.

                                  Btw, god, I miss all those wonderful Cantonese dishes in Hong Kong! :)

                                  1. re: kosmose7
                                    Monica Sep 10, 2013 07:28 AM

                                    Do they have sea pineapple in Korean seafood restaurant in Flushing?

                                    I should eat more of it before it comes popular here.

                                    1. re: Monica
                                      kosmose7 Sep 11, 2013 07:24 AM

                                      Hi Monica. I am sorry I am not sure which restaurants in Flushing have it. I sometimes see Manhattan restaurants offer sea pineapple but not always.

                                    2. re: kosmose7
                                      nomadmanhattan Sep 10, 2013 08:49 AM

                                      Tell me about it. I am making must-eat list now for my next trip home :)

                                      1. re: nomadmanhattan
                                        Lau Sep 10, 2013 09:20 AM

                                        we've been talking about HK seafood and high end cantonese on the board so much lately im totally dying to go back too now

                                        1. re: Lau
                                          nomadmanhattan Sep 10, 2013 01:52 PM

                                          I am going to document every bite I have while I am "eating" my way home and share with the board.:)

                                          1. re: nomadmanhattan
                                            Lau Sep 10, 2013 02:40 PM


                                            i think it needs to be documented bc there is so little info on the board about it (alot of misconceptions as well)

                            2. re: Shirang
                              nomadmanhattan Sep 9, 2013 02:14 PM

                              Ah, good to know.

                              I like sea pineapple - it has such unique texture and taste. But I could understand why it is not as popular as, say otoro.

                          2. re: Shirang
                            foodwhisperer Sep 9, 2013 03:06 PM

                            Iced cold fish is a result of the NYC Health Dept, putting fear in these restaurants to meet their temperature requirements. It's happening everywhere
                            Lau: i look forward to your review

                            1. re: foodwhisperer
                              Lau Sep 9, 2013 07:07 PM

                              thanks, need to finish one from LA which is almost done and ill write it up stat

                        2. scoopG Sep 8, 2013 09:27 AM


                          1. kosmose7 Sep 7, 2013 10:28 PM

                            I went yesterday and it was indeed an experience. It is among the top tier sushiyas in New York, together with 15 East and Ichimura. I particularly loved live scallop and uni, as well as shrimp and tamago. Chef Nakazawa is a cheerful and down-to-earth person and he made the whole experience even more enjoyable.

                            Speaking of 15 East, today I ran into chef Masato at a Japanese coffee shop that opened in the old Rai Rai Ken place, called Hi Collar. LOL

                            11 Replies
                            1. re: kosmose7
                              foodwhisperer Sep 8, 2013 08:38 AM

                              Thanks for the report. I can't wait to try it.
                              Did you ask Massa if he was at Nakazawa yet?
                              I had an amazing meal at 15 East the other night.

                              1. re: foodwhisperer
                                kosmose7 Sep 8, 2013 09:22 AM

                                I really enjoyed it, although personally, I prefer 15 East's 'shari (vinegared rice)'.

                                I only said hello to chef Masato because he had company.

                              2. re: kosmose7
                                Ttrockwood Sep 8, 2013 01:50 PM

                                Off topic but what did you think of hi collar? The fruit and whipped cream sandwich sounds......unique. I'm most interested in the coffees though

                                1. re: Ttrockwood
                                  kosmose7 Sep 8, 2013 02:23 PM

                                  It is just another good addition to the city's coffee scene.
                                  I wouldn't expect the level of great coffee experiences you have in Japan though.

                                  May be due to the difference in coffee beans between NY and Japan? Cream quality? Variety of desserts? etc, etc...

                                  1. re: kosmose7
                                    Shirang Sep 8, 2013 05:48 PM

                                    I havent tried it yet because I hate coffee in Tokyo, been to a few well known places like Bear Pond, and Streamer. Tokyo coffees tend to be under extracted, and weak. I noticed they offer aeropress, its almost hard to screw up a aeropress brew.

                                    1. re: Shirang
                                      kosmose7 Sep 8, 2013 06:40 PM

                                      As they say, "à chacun son goût".
                                      I hate New York coffees because I think in general, they are not flavorful. Coffee cream does not taste as good as in Japan. And I hate it when they serve iced coffee with sugar, not syrup.
                                      I also don't like cakes or other sweets to go with coffee sold at NY coffee shops.

                                      1. re: kosmose7
                                        Peter Cuce Sep 8, 2013 08:59 PM

                                        You don't like "all" of the cakes or sweets sold with coffee in NYC coffee shops? Have you tried every single one?

                                        What do you mean by flavorful? That's a term without meaning as applied to coffee unless you define it first. What coffee have you tried in NYC?

                                        What is coffee cream?

                                        Most good coffee shops in NYC offer simple syrup, but of course we don't have packaged gomme syrup like they do in Japan.

                                        It's hard to screw up aeropress unless the coffee beans you're using are over-roasted and low quality. Then it really doesn't matter what brew method you use. I have to say though, that Hi Collar does manage to extract some fruity flavor out of the crappy beans they use, but not enough to make me want to pay those prices for that coffee. They told me they plan to roast their own beans using a tiny roaster they have in the window - I can't image that that will be any better.

                                        1. re: Peter Cuce
                                          kosmose7 Sep 9, 2013 04:23 AM

                                          > You don't like "all" of the cakes or sweets sold with coffee in NYC coffee shops?
                                          >Have you tried every single one?
                                          That sounds like you can not say anything about the NY or Japanese coffee scene either unless you try every cup of coffee sold in those cities. Everybody has different tastes and please learn to live with that.

                                          I have searched far and wide and couldn't find that many cakes that I like in New York. I am not saying they are bad. They are just not my type.

                                          Coffee cream is heavy cream + milk.

                                          There are some shops in Japan that give you sugar instead of syrup too, but far more shops in NY do and it annoys me.

                                        2. re: kosmose7
                                          Shirang Sep 8, 2013 09:06 PM

                                          I only drink coffee black, even though I love hokkaido milk and cream.

                                          I noticed they have counter culture coffee now, the Las Milpas is really good. I had a lot of trouble getting the right extraction at home with the Las Milpas, ended up buying a candy thermometer and finding out my new electric kettle only heated hot water to 195.

                                          How is the omurice?

                                          1. re: Shirang
                                            kosmose7 Sep 9, 2013 10:28 AM

                                            I don't recommend omurice. lol
                                            I liked gyu-nabe (traditional Japanese beef 'nabe' with miso) sold late at night though.

                                    2. re: Ttrockwood
                                      Peter Cuce Sep 8, 2013 03:56 PM

                                      They use beans from Porto Rico in NYC. The coffee is authentically brutal. I love the place but not for their coffee. Japan doesn't have a lot of good coffee but it's getting better.

                                  Show Hidden Posts