This was an amazing omakaze experience. The chefs counter was very intimate and getting to see the precise knife skills up close was unforgettable. We had a wonderful nigori sake recommended by the waitress that so kindly helped us. The wagyu add on was delicious. Every piece of fish we had that night was delicate and insanely fresh. Would recommend this place to friends in a heartbeat.

Remember the times before streaming services were so easily accessible? Like when Netflix sent DVDs in the mail? Well, that's how I first saw the Jiro Ono documentary and learned about his apprentice Daisuke Nakazawa. Watching him make that tamago imprinted a memory that created a desire to taste a piece of that talent. Since the opening in 2013, I've been meaning to go to this spot forever but only had a chance this year. After 10 years of being open, I'm happy to say (or at least think) the quality of everything about this joint has not gone down. The dinner itself, the drinks, the service, and atmosphere are impeccable. The price, a very important part, is very reasonable. Honestly, they could probably charge more (thankfully they don't!). For a solid omakase experience that does break the bank, where you get the fish experience you're seeking, and where you might be able to see/meet a celebrity chef, Sushi Nakazawa is hands down one of the best upscale sushi experiences in NYC.

This was one of the first omakase spots in NYC that helped to spark the explosion of such suhiyas. Since those days, we have moved on to 450 per person omakases. This place has now become one of the best "value" omakases. Still, they maintain a very well executed menu and team. The only thing is that because NY now has so many options for sushi that this spot just doesn't wow. Also, because there are so many chefs behind the counter it feels a bit hectic. I'd recommend this place for people trying an omakase restaurant for the first time.

Now easily my top 3 omakase. This place blows my mind. First, service. Hostess was extremely accommodating and despite the unique tight layout, they still have a seated waiting room. Their bathroom also have guest chairs, showing their thoughtfulness. The chef serving us was also knowledgeable with a sense of humor, so we are very glad that we picked counter over dining hall. Quality: all their fishes are BUTTER. They also put a lot of care in their rice and seaweed. Hard to put how out of this world my mouth have tasted so do yourself a favor and book yourself a reservation. Pricing; $190 for 22 pieces. The place said $$$$ so I was blown that it's not the usual 9 or 12 pieces which usually leaves me hungry. Their add on are also nicely price for what they are . Most of their drinks are also reasonable with the exception of a few. Their star champagne is pour by the GLASS for $95 if you are looking for bubbles to compliment.

Been wanting to come here since I saw 'Jiro Dreams of Sushi' but the first few years SN was open it was impossible to get a reservation. We were able to get one last week and booked the Chef's Omakase at the sushi bar for $190. Very pricy but the service was impeccable. The omakase has 21 pieces and we ordered the Wagyu beef supplement. I thought all the pieces were outstanding except for the scallop, Uni and the salmon roe/caviar. I knew I did not like uni or the caviar but was unsure if I could ask for a substitution or that would be considered rude. The uni for me was so bad I wanted to spit it out into my napkin. Also, I couldn't finish the radish roll. I left it on the plate (sorry). Was not to my liking. For dessert, we were presented with creme brulee. Was a nice, unexpected surprise. Our chef explained where each piece came from and the staff was very attentive. Was a lovely experience.

This was the best sushi I've ever had. I"ve had some really good sushi at Shiro in Seattle and and Takai by Koshiba in Bellevue which by the way is more expensive than this place. This was better. I was curious about this place based on the movie Jiro dreams of sushi. I didn't recognize the sushi chef and later on. I looked at the website to read about him, but I didn't see his picture on there. I feel like at a level of restaurant like this. there should be write-up like a Playbill about the people involved with the dining experience so I could know more about them. We came a couple minutes late which I felt really bad about, they texted me right as we pulled up. The other people at the counter were already sitting. There were three other spots besides the two of us at the counter. We were assisted into the bar seat and you have to climb up onto the seat it's very comfortable and they push you in. It's a little confusing but it worked smoothly. We ordered tea and the hojicha kept me up the whole night. I haven't been drinking caffeine lately, but it was delicious. It was from Kyoto and I had this huge regret of not buying any teas when I was in Kyoto. I had no idea such delicious And delicate tea existed. It was kind of like a Saturday Night Live skit because as soon as I drank a sip or two of tea would come in from behind me and get my little tea kettle and pour another sip in my glass. Our waiter was helpful and kind and, I regretted not coming earlier to talk about the history of the restaurant with him. He seemed to be very knowledgeable. There were 21 courses and we ordered three extra, the caviar, the Uni and the Wagyu. My husband has had a lot of Wagyu and he said this was the best bite of Wagyu he's ever had in his life. It was $40 for the sushi size portion and honestly if I were to have someone who this is the way I would've done it I asked for no wasabi on my sushi, and I saw a little cloud of disappointment come over the waiters eyes. He told me there was no spicy horseradish in their wasabi and try it and if I didn't like it, then the chef would adjust and you know what, he was right! I definitely not want to want to mess with the integrity of a dish and I've accidentally had horseradish at sushi places, and this was totally doable. As the meal went on, I also asked for a little bit less rice because I was getting too full. I didn't really know if I should just start eating the fish off the top because I was getting full and leave the rice or if I should ask them for less rice And slightly less I'm sure it happens all the time. I'm not sure if it threw off what they did, maybe I got less fish because of it the chef was polite answering my questions and after the fact, I wish I asked him a little bit more about the sushi. it was amazing watching him, his hands must be insured for millions. I would have liked a written menu next to me of what I was eating because it was a little bit hard to understand exactly what fish he was saying we were eating I'm not good with Understanding at all. I liked how he told each and every person what it was he was putting on their plate. This one time my husband left some rice behind. I just kinda dropped off the sushi and was left on that plate and the chef got a little piece of gauze and smoothly Swiped the rice off of the plate so it was clean. I was pretty taken with the whole process. At one point during the dinner I saw at the end of the bar waiters were coming over to the end of the bar and putting plates down and putting in an order request there... I saw somebody come by and noticed that two plates put down were askew. I saw him questioned the waiter about it and the waiter said that he didn't put them down like that. They must've gotten nudged. Somehow it was a funny exchange to see, and it made me realize they were really striving for perfection here. I asked the chef for restaurant recommendations, and upon researching what he said was very pleased with what he recommended. I would eat here every time I come through New York and I would not come for anything less than the counter experience.

Reservations are released 2 weeks in advance - snag one! Michelin omakase spot in the West Village. There is a very nice waiting area when you walk in as the prior time slot is wrapping up. You can choose between two counters or their dining room area (different price and not the same omakase experience in the dining room area). You can also add wagyu or uni. Great service - the sushi chef and the staff are very attentive. As it is 20 courses, you can also ask for less rice, and the sushi chef will also ask you if you want less rice when you have halfway through the experience, which is what I opted for. The experience takes about 2 hours and we were left full afterwards. They provide chopsticks but I would recommend eating it with your hands. The fish is extremely fresh, and the sushi chef describes the fish and any other seasoning. We added one piece of wagyu and it was delicious! They end the courses with tamago and a creme brulee. The whole experience is definitely worth the price and we would come again (for special occasions).

Dinner review. Chef's omakase. Ordered: Chef's omakase Sake pairing Supplement - A5 Wagyu Beef Supplement - Kinki x Krug Overall, "I'm a fan."

One of the best values for fine dining omakase in the city. 20 pieces of omakase for $160 per person is incredible for the price. I've had cheap and expensive omakase in NYC, the Bay Area, Texas, Hawaii, and Japan, and this has to be the best in terms of value. The entrance to the restaurant is hard to find since it's very nondescript and there's no signage. Once you're inside, the interior is very sterile and clean, looking almost like a high-end office lobby. Servers are extremely well-dressed and professional. They do have a dress code for patrons (no hats, sandals, sweatpants and so on), and you'll need to make sure you're on time; they also charge for additions or subtractions to the dining party, so if someone's coming late or not coming at all, that could cost you. Either way, this place isn't suited for parties larger than 4 anyway. Definitely recommend the soba cha (roasted buckwheat tea); one pot is $12 and serves 4 cups of tea. Although all of the omakase was excellent, our favorites were the tuna (chutoro and otoro), egg cake (tamagoyaki), and sea urchin (uni). Dinner also comes with a genmaicha tea and crème brûlée. Also, their drink selection is incredible; their wine menu actually looks like a small book with how many pages it has, so if you're into drinking, you'll probably find something for you. There's a wide mixture of textures and tastes, and while nothing tastes fishy, if you're not used to seafood or sushi, you might surprised by some of the flavors or foodstuffs. Use the ginger to cleanse your palate between bites. No need to choose what you eat since omakase is a set menu, nor do you need to add soy sauce or wasabi. If you're not skilled at chopsticks, just use your hands to eat. My only real complaint, other than the slight hiddenness of the restaurant, is that the cadence of service is a bit long compared to other omakase places, especially if you're not seated at the sushi bar. For example, we'd wait quite a while between courses. Otherwise, I'd highly recommend visiting!

Made reservations the day reservations opened and secured an 11:45 am lunch spot. This place is intimate and popular so spots fill up fast. Their 21 piece omakase for $190/pp is actually a really good value. The fish quality and every course served was amazing. Their rice was so perfectly cooked too, and the fish to rice ratio was just right. Our waitress also helped us choose a sake that was exactly the flavor profile we described - crisp, dry but not too dry, with a hint of sweet. It went so well with our fish! We thoroughly enjoyed our experience here, and while you're in the area might as well walk down the street to visit the Friends apartment and Carrie Bradshaw's apartment!