For my second evening in New York, I decided to book a table at this Michelin-starred omakase sushi restaurant. Here’s a recap of this unique experience.

The concept

Omakase is a Japanese dining style where the chef chooses the tasting menu. At Sushi Nakazawa, the focus is entirely on sushi culture.

The setting

The atmosphere is elegant, with dark tones throughout.

Before entering the main dining area, you wait in a lounge space until your reservation time.

The menu

The menu is quite simple, as omakase is all about not choosing.

However, there are some optional add-ons. I opted for the Kobe beef sushi and the shaved white truffle on an otoro sushi—just thinking about it makes my mouth water!

The meal and the dishes

Le service commence par un oshibori chaud et parfumé, parfait pour commencer le repas.

I paired my meal with sparkling water and a glass of Krug champagne.

Japanese salmon nigiri: absolutely perfect, with a salty yet well-balanced flavor thanks to the rice’s acidity.

Japanese smoked salmon nigiri: excellent with a subtle smoky taste and much less salinity.

New Zealand fatty salmon nigiri: rich and melt-in-the-mouth delicious.

Hokkaido scallop nigiri: very tender and subtle, with perfect yuzu seasoning.

Japanese octopus and shiso nigiri: the seasoning was spot-on, and the texture was intriguing, unlike anything I’d had before.

Crab nigiri: topped with a crab bisque torched to perfection, the smoky flavor was incredible.

Okinawan tiger prawn nigiri: refined and very delicate.

Grouper nigiri: light, perfectly seasoned with a touch of lime zest.

Smoked snapper nigiri: expertly smoked and finished with a sprinkle of sea salt.

Spanish mackerel nigiri: seasoned perfectly with cracked black pepper—delicious.

Japanese mackerel nigiri: glazed with soy sauce, more maritime in flavor, and excellent.

Jackfish nigiri: incredible texture with a buttery taste.

Japanese bonito nigiri: very delicate.

Lean Spanish tuna nigiri: pleasant texture and very enjoyable.

Medium-fatty tuna nigiri: melt-in-the-mouth sublime.

Otoro tuna nigiri with Alba white truffle: nothing I’ve ever tasted comes close to this exceptional bite.

Salmon roe maki: incredibly fresh.

Hokkaido sea urchin maki: slightly sweet and just perfect.

Wagyu beef nigiri: so thin and tender, it melts in your mouth.

Tuna temaki: absolutely outstanding.

Eel nigiri: simply sumptuous.

Dessert: sushi egg cake.

The meal ended with astringent sesame green tea, which was perfect for cleansing the palate after the sushi.

The Japanese crème brûlée, however, was not to my liking—the texture was too gelatinous, and the sugar crust was too thick. Crème brûlée is an art, and it wasn’t mastered here.

The service

The service was impeccable—attentive without being overbearing.

The atmosphere

The atmosphere was upscale and quiet, which was ideal for me after a loud conference.

Bottom line

An excellent experience, well-deserving of its Michelin star.

Itinerary

As a reminder, here is the itinerary followed:

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