Sushi Nakazawa
Japanese Sushi · New York · Michelin One Star · Chef Daisuke Nakazawa
One-Michelin-star Edomae-style sushi in West Village. Chef Daisuke Nakazawa (trained under Jiro Ono for 11+ years from 'Jiro Dreams of Sushi'). Sushi counter seating $190 per person (21-course/20-piece nigiri). Dining room seating $160 per person (same menu). With appetizers add ~$60 for appetizer course. 20-21 pieces of nigiri sushi. Highlights: Hokkaido cherry salmon, Massachusetts sea scallop with citrus and salt, premium uni, fatty tuna handroll. Focus on traditional Edomae-style: pristine fish, perfectly seasoned rice, wasabi, nikiri sauce (no fancy toppings). Lunch: 2 seatings (11:30am/11:45am and 1pm/1:15pm) - parties of 1-4. Dinner: 3 seatings (5pm, 7:15pm, 9:30pm) - parties of 2 only. Among NYC's elite sushi spots, considered more affordable than $400+ options like Sushi Noz or Masa while maintaining Michelin-star quality. Price increased modestly from $150 (2013 opening) to $190 (2025). Reservations via phone (212) 924-2212.
23 Commerce St, New York, NY 10014, New York
- One Michelin Star
Menu
Tasting Menu
- Omakase (Sushi Counter) (190) — 21-course/20-piece nigiri. Traditional Edomae-style: pristine fish, perfectly seasoned rice, wasabi, nikiri sauce (no fancy toppings). Highlights: Hokkaido cherry salmon, Massachusetts sea scallop with citrus and salt, premium uni, fatty tuna handroll. With appetizers add ~$60. Lunch 2 seatings (11:30am/11:45am and 1pm/1:15pm) parties 1-4. Dinner 3 seatings (5pm, 7:15pm, 9:30pm) parties 2 only.
- Omakase in Dining Room (160) — 20-course omakase, $160 per person
- Omakase at Sushi Counter (190) — 20-course omakase featuring nigiri sushi, $190 per person
- Omakase (Dining Room) (160) — Same menu as counter: 21-course/20-piece nigiri. Traditional Edomae-style.
- Sushi Counter Omakase (190) — Twenty-course omakase at the counter
- Dining Room Omakase (160) — Omakase in the dining room
Dishes
- Kama Toro — Lightly torched fatty tuna collar with spicy daikon
- Tamagoyaki — Sweet egg omelet, Jiro Ono's famous test dish
- Dungeness Crab — Fresh Dungeness crab
- Smoked Salmon — House-smoked salmon
- Pacific Barrelfish — Delicate white fish
- Hokkaido Cherry Salmon — Premium cherry salmon from Hokkaido
- Goldeneye Snapper — Tender snapper with minimal preparation
- Horse Mackerel — Aji with traditional Edomae technique
- Ivory King Salmon — Premium white king salmon
- Sea Urchin — California and Japanese uni served together
Cocktails
- Dassai 39 Junmai Daiginjo — Premium sake from Yamaguchi
- Kubota Manju Junmai Daiginjo — Premium sake from Niigata
Wines
- Aurélien Suenen C&C Blanc de Blancs — Champagne, France
- Dom Pérignon 2013 — Champagne, France
- Krug Grande Cuvée 171ème — Champagne, France NV
- Vouette & Sorbée Fidèle Blanc de Noirs — Champagne, France NV
- Condrieu by the Glass — French white wine paired with shellfish
Phone: +1 212-924-2212
Related restaurants
- Award-winning restaurants in New York
- More from chef Daisuke Nakazawa
- Sushi Sho — New York (3 Michelin stars)
- Kosaka — New York (1 Michelin stars)
- Sushi Iwa — Tokyo (1 Michelin stars)
- Sushi Shikon — Hong Kong (3 Michelin stars)
- Edomae Sushi Hanabusa — Tokyo (1 Michelin stars)