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Sushi Nakazawa, has anyone been recently ?????

  • k

And how does it compare to joints in LA ????

thanks.

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  1. Which places do you like in LA? Which have you tried in NY?

    I found the food at Nakazawa to be somewhat, but not leaps and bounds, better than Kiriko and Zo. The tamago is the best I've ever had though.

    5 Replies
    1. re: lexismore

      Mori sushi (though i haven't been in a year or so)

      Sushi Zo (though i won't go back and it's usually way too sauced, like an exceptional version of Sasabune, which you guys do have an outpost of on the UES if i'm not mistaken).

      Shunji (which i love love love)

      Go Smart.

      Hikko Sushi

      1. re: lexismore

        fluffly tam ago right ???? like a suave,silkily smooth pound cake ???? i love that stuff.

        is it better than Kiriko's tamago ??????

        thanks man.

        1. re: kevin

          I liked it better than Kiriko's tamago, yes.

          Yes, more like pound cake than the typical dense egg custard (attached a photo).

          Have you been to 15 East? They also have that style of tamago, but I find the sushi to be better.

          We do have a Sasabune on the UES, but it's not particularly good IMO. Sasabune in LA is better. But still not amazing.

           
          1. re: lexismore

            Wow. If the Sasabune in LA is better then the one in NYC must be really bad.

            1. re: kevin

              Haha, good call on Sasabune's sophistication in general, but I have found the New York outpost better than LA's. In NY, you have to specify for the "Japanese-style" omakase to get some of the more interesting starters such as abalone and kumamoto oysters. Things are still way sauced and they use a ton of rice, so I ask them to go light on the sauce and rice because I don't want to gain weight and that makes them laugh. At the end of the day, the fish is fresh and the crab roll is fun.

      2. I haven't been to any memorable sushi in LA. Sushi Roku is the only name I remember and that was not bad. I know there are great sushi places in LA I just don't get out there too often.
        That being said, My advice is to go to 15 East and Ichimura and forget about Sushi Nakazawa, it's no great shakes.

        3 Replies
        1. re: foodwhisperer

          Hear, hear.

          And the tamago at 15 is a new formula. The best I have had. He changed it up after his last visit to Tokyo.

          1. re: sushiman

            The tamago seems the same to me, except the other twin is making it.The only twin left at 15 East ( brother went to Nakazawa) To me it is the best tamago. It is very similar in style to Nakazawa.
            Compared to most sushi restaurant tamago, the type at Nakazawa and 15 East is very "uneggy", you get the "shrimpy" taste. It is lighter and less dense than the eggy kind.
            Al that being said, Nakazawa is a nice guy , although, seemed insulting when he tells diners spending mucho dinero, don't eat that sushi with chopsticks it's meant to eat with your hands. "don't eat in two bites it should be in One". I know he was trying to be helpful, but it was pretty rude in my opinion. I happen to always eat sushi with my hands, but interestingly have seen Japanese young people eat with chopsticks. Lately I can't do one bite on some things like anago for example. Anyway, Chef Nakazawa doesn't cut the fish, he makes the sushi and serves it to you .I like to watch a chef, especially one of high acclaim, cut the fish. That is a skill. I want to see all his skills. Anyway, again 15 East is the best sushi spot in my very humble opinion. <cough>.
            I can't complain about kevin's question marks as I tend to use numerous commas,, i'm not sure why.

            1. re: foodwhisperer

              Interesting observation. I'm surprised he does not cut the fish. I have seen this too at Sushi Azabu, where they have an old guy cutting the fish and then divvying it out to each person's itamame.

        2. I live in LA, and my meal at Nakazawa in March far exceeded my meals at Kiriko, Zo, Shunji, Kiokawa, Sushi Gen, and Go's Mart. I felt that the quality, taste, and variety (texture, temperature, etc.) made it stand out above the aforementioned. Also, Chef Nakazawa's warm, humorous presence is an added value as well.

          I hate eggs. My least favorite food in the world. I closed my eyes and pinched my nose and went for it when the tamago was presented. Although my mind was not having it, it was pretty damned awesome. Even better than the last tamago I attempted to eat, which was at Urasawa. Texture and flavor on point. Way better, as a matter of fact.

          20 Replies
          1. re: djquinnc

            Wow, that's high praise! I haven't been able to secure a reservation yet, but can't wait. The website looks fantastic and bodes well in terms of emphasizing quality, art, and a focus on one thing, sushi (oh, and alcohol!).

            1. re: djquinnc

              My partner and I are both egg-haters too (so gross!) and we both happily ate the tamago at Nakazawa both times we went.

              Haven't been since January so I can't give the OP a recent review, but we went twice: once at the counter, once at a table, and enjoyed both times.

              1. re: loratliff

                but it's more of a pound cake or sponge cake, right ?????

                and who doesn't love sponge cake ?????????

                1. re: kevin

                  Does one question mark not suffice?

                    1. re: kathryn

                      kathryn, I've never seen you lose your cool before !!!!!!!
                      (It's quite endearing, actually, and utterly justified here.)

                    2. re: MVNYC

                      Kevin is from LA; let's embrace the drama.

                      1. re: kevin

                        I went opening month, the tamago was very custardy almost like a baked flan, but things could have changed.

                        1. re: Shirang

                          The heavy itamame at Sushi Yasuda (okay, the fat smiling one) is a big fan of tamagos, and serves both kinds, the eggy and the flan at his omakases.

                          I much prefer the egg version, especially when it's fresh and a little hot. That's because I'm mega American and wouldn't mind it with maple syrup. ;)

                          1. re: dndicicco

                            I ate with him once. He would give me like 5 pieces of nigiri at once. Not a fan.

                            1. re: lexismore

                              5 pieces at one at the sushi bar when you ordered omakase there ????

                              once in a while a trio is allowed by mean say a certain variation on tuna: like medium maguro paired with say a chu-toro and then an ultra-fatty o-toro all on the same plate with different saucing or sans sauce.

                              oh, man, sushi sounds great rights a bouts now.

                              1. re: kevin

                                Yes, that's definitely him! I once had about 40 pieces of sushi (easily) at one sitting with him. He's fat for a reason. Their pieces are smaller than most restaurants, though, more like Sushi Zo size but more square than mini rectangles.

                                Anyway, those five pieces were probably five different types of salmon (ocean trout, king, sockeye, etc.). Most of the time there's a theme to it.

                                If you sit at the corner with Mitsuru, the head sushi chef, you'll be in good hands and at a much slower pace.

                                1. re: dndicicco

                                  There was a theme to it. But it was still too many pieces at once. Most chefs (there, and elsewhere) do a similar progression, but without putting so many pieces down at once.

                                  I definitely prefer the slower pace.

                                  1. re: dndicicco

                                    Yasuda was guilty of this too and he did it solely to rush you through the meal so he could turn over the seat.

                                    Nigiri has a short shelf life. It should be eaten right as it is being put in front of you. Fives pieces? At least three will be ruined by the time you get to them, if not four. Theme schmeme. Serve the five, but one at a time and you still have your theme.

                                    As far as the size of the pieces, Yasuda was famous among his peers for squeezing the most out of a pound of fish and thus profits, for serving fingernail size nigiri. It was something of a joke. Oh yeah, he was sizing to each customer's mouth. LOL

                                    1. re: sushiman

                                      Lol on the sizing the mouth. Some say they give smaller to woman. I've seen women out-eat men.
                                      Anyway, Nakazawa , if you sit at a table gives 3 pieces at a time. I've sat at sushi bar all the times I have gone though.
                                      2 at a time pieces is quite common though , even in Japan I've seen that.
                                      Blue Ribbon ( SohO) used to give you , maybe they still do, all your sushi pieces at once. I never went back. Blue Ribbon Izakaya, will try to do that unless you tell them , one at a time, and you sit at the sushi bar.

                                      1. re: foodwhisperer

                                        True about the two at a time, but it is always two of the same fish.

                                        Mr. Hiura in Fort Lee does it that way.

                                      2. re: sushiman

                                        That was the most interesting reply I've read in a while!

                                        1. re: sushiman

                                          I ate with Yasuda numerous times, and he never gave me more than 2 pieces at once. Certainly his personality was a bit overbearing at times, but I had some great meals with him.

                                          Blue Ribbon soho does give you all the pieces at once, even if you order omakase and sit at the bar. I'll have to try Blue Ribbon Izakaya.

                                          As for "sizing to the mouth," at Sushi Azabu, I've had them serve the ikura and uni gunkan maki to my wife in two, smaller pieces, while serving to me in one large piece. She thought it was adorable.

                        2. Yes, I went a little over a month ago and it was delish. As others have mentioned, the tamago is excellent. They also have a cool sommelier that pairs the sushi with some amazing sakes.