June 7, 2014
The dining highlight of my recent trip to NYC was dinner at Sushi Nakazawa. Thankfully, there wasn’t an avocado in sight.
We felt lucky to score a reservation at the highly acclaimed Sushi Nakazawa in the West Village. Daisuke Nakazawais the young chef featured in the amazing documentary Jiro Dreams of Sushi . If you’ve seen the movie, (if you haven’t, add it to your summer watch list) Daisuke is the chef that makes the perfect egg custard.
To sit at the Omakase (multi-course fixed menu) was quite an honor and experience. I loved that all decisions were made for me, because whatever this guy makes, I’m eating! Now, this is a no soy sauce or wasabi establishment. This is art. The chef with amazing subtleties of flavor creates each piece of sushi — the tuna was smoked with hay, an occasional delicate sear, some kissed by yuzu or a dusting of kumquat zest. Not to rub it in (ok, well maybe just a little), it was an outstanding, inventive, refined, delightful experience. I’m neither a restaurant reviewer nor a sushi expert, so check out what NY Times’ Pete Wells has to say about Sushi Nakazawa.
The famed egg custard, which plays a prominent role in the movie, was featured at the end of our meal was worth the hype. I haven’t even been home for a week and I continue to dream, plot and plan for my next spot at Nakazawa’s table.
Side note: It’s funny how every time I’m in NYC I seem to eat both Santa Barbara Uni and Santa Barbara spot prawns, both of which were offered at Sushi Nakazawa. I hope these catches make it on more dining plates at home.