For a truly memorable sushi adventure, head to this sleek and contemporary ten-seat counter—be forewarned though that dining in the back room does not guarantee the same experience. Chef Daisuke Nakazawa’s reputation is formidable, which works as a contrast to the jovial banter between the itamae from behind the counter. It simply elucidates the fact that this is a team who loves their craft and is happy to perform for their guests—perhaps using a live wriggling prawn for a bit of a spectacle.
Discover flavorful and fatty cuts of fish available here at a more palatable price point compared to many of the city’s other notable sushi counters. Chef Nakazawa’s signature style combines supremely tender fish with perfectly seasoned rice, a spark of wasabi and judicious brush of nikiri for consistently excellent results.
One night, for instance, may feature a spectrum of sushi from Hokkaido cherry salmon to live Massachusetts sea scallop with citrus and salt. Then move on to outstanding uni, and finally, a handroll of fatty tuna chopped so fine that it almost seems emulsified. Keep in mind that these chefs are always happy to adjust sizing based on each diner’s liking.- Los inspectores de la Guía MICHELIN