Is Sushi Nakazawa Really Worth $180? Michelin Star Sushi Review

Among the most famous sushi restaurants in New York City, the most famous sushi restaurants in the USA, and the most famous sushi restaurants in the world, Sushi Nakazawa is one of the best. In this video I provide an honest review of Sushi Nakazawa, the renowned Michelin Star sushi restaurant in NYC. I seek to answer the question of whether Sushi Nakazawa is truly worth its $180 price tag and also seek to answer the question of is Michelin Star sushi worth the price and is Michelin star sushi overrated or not.

In this video, we eat the best NYC omakase sushi from recipes by Chef Daisuke Nakazawa. Daisuke Nakazawa was the apprentice of Jiro Ono, most notably from the documentary Jiro Dreams of Sushi, where he was made to make the famous Jiro Ono tamago or Jiro Ono egg omelette sushi. He was made to spend a year straight making the Jiro Ono egg sushi recipe until it was finally perfect. We showcase the famous Sukiyabashi Jiro egg sushi here.

Sushi Nakazawa is regarded as one of the finest restaurants in NYC, getting a Michelin star. Is the Michelin Star status a guarantee of an exceptional sushi experience, or is it all just overrated?

If you love sushi or are curious about the world of high-end dining you will hopefully like this vid. In this honest review of Sushi Nakazawa, we will break down each of the omakase pieces and determine if they are good or just average. We will also showcase the overall fine dining experience of this legendary Michelin Star sushi restaurant in New York City.

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Restaurant Deets:
Sushi Nakazawa
23 Commerce St, New York, NY 10014

Images:
Jiro Ono

Jiro Ono with Barack Obama and Shinzo Abe
License: Public Domain

Daisuke Nakazawa

[husseinten]

I have seen countless food reviewers
But I am getting addicted to your super detailed review on each and every food you eat
Not only with speech but also with facial expressions

[yuhyuhyuhbanjo]

i genuinely love your channel UA. keep doing your thing. you're a really likable and warm person

[kan-official]

I would rate Nakazawa a 9/10. I've been to Nakazawa several times, and it's $150/pp tasting menu is one of the cheapest Michelin sushi restaurants anywhere in the world. I kid you not. To eat at a better sushi restaurant in NYC, you're jumping to $300-$1000/pp omasake. The taste/price value-ratio above 9/10 gets unreasonably high. Also having a shellfish allergy has you missing out on some of the best courses at nearly all sushi restaurants (sorry, I don't want you to feel bad). Thanks for the review!

[SV-lkki]

You rock man. You deserve your own show on the Food Network!!!

[treysiebel]

Good review, I’m just getting into sushi, and I want a fun atmosphere for the price I’m paying for it, but there are people in this world who are all business and no fun, keep up the reviews love them and your honest opinion .

[shell_heh]

Love your videos especially those of NYC. Love that you always give your honest opinion.

[thehungrypetite]

Nice review! I think you would have really loved it when Chef Nakazawa still served behind the counter (circa 2015). His personality made the atmosphere fun and casual, but still fancy! And the tamago back then was mind blowing!

[heathermartin]

In Japan, Rice ( shari ) should be at blood temp ( 37 C ) . Fish ( neta ) is cooler. Wasabi root loses its` flavour 30 mins after grating. Wasabi (sic) from a tube is horseradish with food colouring. You just moved up a few will get used to the difference the more times you try it.

[soupafi]

I've even heard that sushi at Jiro's place is just "meh". But I do like that you present a fair and honest review.

[dooodooodooo]

Sushi rice (particularly for nigiri) should be BODY TEMPERATURE. Everyone who is telling you it should be room temperature does not know what they are talking about. Room temperature sushi rice has "died" slightly. Neta (topping) should generally be a bit colder than ROOM TEMPERATURE.

Source - I have worked with notable Japanese sushi chefs.

[JustJigit]

Sorry I should have subscribed earlier, been watching your vids for a few months now. Love the honesty you are able to describe with eat bite!

[dawsonje]

Interesting to hear different perspectives on price/value. I feel that for something of incredible quality and unique creativity like a real master of their craft could produce, $180 is not expensive at all. I can appreciate if others feel differently, but that’s my view

So glad you decided not to keep filming/talking in there UA. Sometimes it’s best to just enjoy the experience, without calling too much attention to yourself, and let others do the same.

[patshozo]

As my Japanese mother made sushi at home when I was growing up, she would fan the hot rice while mixing with sushi vinegar, mirin, salt and a bit of sugar. The sushi rice should be room temp - not hot so you are correct. Salmon is not normally served in traditional Japanese sushi restaurants - it's more for westerners who like: salmon, cream cheese, California rolls, etc..

[tested]

im not into sushi like i used to be but im gonna watch because ua always has a great perspective

[dktran]

I’ve been to Nakazawa a few times and it’s my favorite sushi spot for sure. It’s definitely a special occasion kind of place because of the price but I think it’s totally worth it. Also, I believe the rice is in a bamboo basket inside the rice cooker. It’s not actually directly being stored/taken out of the rice cooker. I’ve never had an issue with the rice temperature. 🤷🏻‍♂️

[xiolen]

Best Sushi by far I have had is at N/Naka in LA. I ate at most of the famous restaurants in the US and Japan and yet to find better. The chefs family owns the largest fish market in LA and gets the finest selections that rarely make it to the public. Exquisite

[nyfunk]

It makes a big difference if you sit in front of Nakazawa at dinner. Also you missed out on all the shellfish dishes. Plus 180 for omakase is now on the cheaper side compared to how crazy expensive omakase is in nyc. Love your reviews btw

[nicholasnguyen]

Great honest review! I was going toward the feeling of your end result review by mid video. I agree with you. It's not Worth the Cost!

[nsbioy]

Sorry, but in what universe $180 for omakaze meal in NY is expensive? There are a number of places in NYC for $300+ not including beverages. Try and see how far $180 will take you at Masa Sushi, lol. I recently had a privilege to eat at Sushi Noz, which is a bit cheaper than Masa, and the bill was $700+ just for my beloved self. The omakaze part alone was $450. The rice was perfect, FWIW.

[mikerand]

Maybe a note here for UA and others - food doesn't usually get arithmetically or exponentially better where it evenly matches the price tag. It's the law of diminishing returns, you're paying more, maybe MUCH more for food and it is better, but just because something is five times the price it isn't going to be five times the flavor. It may only be a step up or two from the standard variations.

Also, the fact alone that you can't eat and judge shellfish makes this entire review suspect. UA eating the substitutes isn't the same, especially when your friend stated it was much better.