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
Link: flickr.com/pho...
License: creativecommon...
Jiro Ono with Barack Obama and Shinzo Abe
Link: www.flickr.com...
License: Public Domain
Daisuke Nakazawa
Link: upload.wikimed...
License: creativecommon...

[@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

[@uaeats]

Thanks! Haha yeah apparently I have a distinct eating face

[@patshozo9158]

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..

[@jayaniceday3602]

Regarding the salmon, you are correct in the past. Japan did not typically have raw salmon as a neta for sushi, mostly due to the possibility of parasites in the fish. However, with the recent technical advancement in flash freezing, it has become possible to kill the parasites while preserving the texture of the flesh. So salmon has become more common even in Japanese Edomai sushi. Of course in Kyoto oshizushi, salmon was one of the more common fish because they cured the salmon with vinegar. So it had a more pickled taste but it made it possible to use the fish even pre-refrigeration. It was of course the more traditional sushi before the Edomai sushi, which is what almost all the US sushi is based on. Edit: Oh and fanning the rice is correct. My mom did the same thing. In fact, it is one of the things typically done in Japan for sushi rice, else you end up with soggy rice when you pour the vinegar and other liquids into the rice. I often go to sushi restaurants in the US and find the rice so soggy and feel like the restaurant chef needs to take sushi 101.

[@heathermartin8932]

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 leagues.....You will get used to the difference the more times you try it.

[@SV-lk3ki]

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

[@uaeats]

That would be cool!

[@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!

[@k3an-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!

[@uaeats]

Thanks for sharing your thoughts! Tina loved it so to each their own of course. And yes I do wonder if being able to eat the shellfish would have changed my perspective on the overall meal

[@patrickkelly8095]

What are those other $300-$1,000/pp restaurants?

[@k3an-official]

@@patrickkelly8095 Masa in NYC is $950/pp for a counter seat. It's fully booked 100% of the year. That doesn't include drinks or taxes. The owner/head chef is also considered the best sushi chef in the world, outside of Japan.

[@patrickkelly8095]

@@k3an-official yes, I forgot about masa. I couldn’t even get the wife to agree to go there for our anniversary. Haha

[@yuhyuhyuhbanjo]

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

[@user-er8kz2jg6o]

And not pretentious.

[@treysiebel7096]

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 .

[@uaeats]

Glad you liked the vid! I have only had omakase a few times but I really liked Sushi By Bou. I think they have locations in NYC and also one in JC. People working there were really chill at friendly and it's only $60 and quite tasty

[@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.

[@joeychan6300]

Jiro (and even his second branch in Roppongi Hills) have a reputation for being brusque towards uninitiated diners (especially foreigners) like forcing them to eat fast and making sure they eat every piece. Some would even describe the chef as ill-tempered like your stern, grumpy grade school teacher. It seems that Jiro only prefers to serve solely his lifelong customers and not first time visitors.

[@nsbioy]

@@joeychan6300 at his stage, Jiro can afford to do to customers whatever he wants

[@joeychan6300]

@@nsbioy I could recall he wasn’t even publicizing his own restaurant, it’s the media that’s blowing it up.

[@uaeats]

@@joeychan6300 This Jiro dude sounds like a jerk

[@elroyvanderley6460]

@@joeychan6300 sounds like the soup-nazi

[@alanharrison694]

You are right about the rice. Should be room temperature, so it doesn’t degrade the fish. I was fortunate enough to be invited to Bar Masa twice, and really enjoyed the omakase, but a thousand dollars each, definitely felt a little too extravagant. The pieces you had did look very good.

[@uaeats]

Wow. I want to try Bar Masa sometime as I hear it's the same as Masa but just not made by Masa himself. I didn't know they also offered omakase

[@popo87]

@@uaeats ​Jiro-style sushi supposedly serves body temperature rice but Kanesaka-style sushi rice is generally slightly warmer, that being said rice shouldn't be steaming but kept warm in an 'Ohitsu'.

[@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.

[@31dktran]

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. 🤷🏻‍♂️

[@xiolen1]

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

[@dooodooodooo555]

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.

[@andrewchiu6226]

"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." Correct. Also, it's not uncommon for some Tokyo sushi bars to go even warmer. Sugarfish/Nozawa Bar is notorious for their very warm rice.

[@nyfunk6981]

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

[@sundaybest27]

UA is allergic to shellfish, unfortunately.

[@uaeats]

Yeah it would've been cool if Nakazawa were there, but I guess he has multiple restaurants now so he doesn't need to make the food himself. I actually would say $180 is still expensive for omakase or average, though cheap for Michelin star awarded joints

[@shell_heh]

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

[@uaeats]

I do my best to be honest and fair!

[@FoodJapan]

The fluke looked like engawa which is a crunchy part of the fin. The eel looked like anago which is a sea water eel and less fatty. Unagi is usually fresh water, very fatty, different and better.

[@uaeats]

Interesting. Thanks for sharing!

[@tested123]

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

[@uaeats]

I hope you enjoyed the vid!

[@tested123]

@@uaeats hanvt seen one i didnt enjoy yet! but im not fan of sushi anymore. not because of you

[@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!

[@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.

[@i810eggs]

Kabuto in Vegas, relaxing and likely better food. The chef takes the time to chat you up, the rice is perfect, and the wait staff is super attentive and eager to please. You will eat fish that you've never had before and the quality is outstanding, flown in from Japan every day

[@mikerand1980]

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.

[@user-bx4eh9uc6f]

I happened to watch one of your videos yesterday, and can’t stop watching them. I just love your nice and straightforward approach. Btw, what you think was eel wasn’t. I don’t know how it’s called in English, it’s ANAGO, a traditional sushi fish. As you pointed out, it is paler in color and flavor, and much flakier, in a good way. Eel, UNGI in Japanese, isn’t traditionally used for sushi. While salmon has become commonly used fish for sushi and even served at prestigious sushi restaurants, they wouldn’t serve eel.

[@mikechoi1577]

I love you cause you are honest.❤

[@sleazo930]

That was anago not unagi. Anago is saltwater eel so a completely different species. Also chuckled at the frozen part. Unless you are going to a high end sushiya or an eel specialty shop every eel you have ever eaten was frozen. As to the hot rice, that is a style of some chefs. Some like it some don't.

[@uaeats]

Whoops! Thanks for educating me. And yeah you're right that most fish and eel is prefrozen to eliminate parasites. You know what I mean though haha

[@nicholasnguyen6973]

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!

[@seungkim8576]

1) I don't want to see a blowtorch at a sushi place. I feel like it can be used to hide the quality of the fish. 2) This omakase is too much of the same thing: pieces of fish on rice; you're getting full mainly by the rice. There should be more variety in how the fish is presented/paired. I thought that visually the whole lunch was pretty boring--except for the dessert. 3) I agree about the temperature of the rice. If it's too hot, I'm sure it has a negative effect on the fish, as in perhaps even starting to cook it slightly. I don't think Nakazawa is quite as obsessive about quality as his mentor Jiro. For $180, I can think of several great meals I'd rather have.

[@nsbioy]

Why not? I guess it is true that cooking can hide the quality of ingredients, but the most common use of cooking is to enhance the flavor, not hide flaws. Just IMHO. I have seen the same fish served with and without blowtorch side by side.

[@seungkim8576]

@@nsbioy I'm no chef, so it could very well be that using blowtorch on raw fish is a genius move. But I've seen many, many videos of master sushi omakase chefs and I don't know if I've seen anyone use a blowtorch once, much less 3-4 times. Maybe it's just me, but if I go to a sushi place, I'm going there for the raw fish. Maybe Nakazawa is a genius in using a blowtorch and serving fish on hot rice, but I have my doubts.

[@nsbioy]

@@seungkim8576 A lot of sushi preparations use partially or fully cooked fish by design, which is true in most any omakaze.

[@skyisthelimit9897]

I love this guy!!! He and me have the same taste!!! 👅 he so honest and fair. Love love love him!

[@michaelk2097]

That was like 6-7 pieces of sushi with a dessert. Def not worth it imo.... I've had omakases(around $75-$85) where it consisted of a full course meal: * soup/salad * appetizer * several sushi+a roll * main grilled item(such as seabass or steak) * dessert I'm not sure if either I missed the other entree items in this video or you didn't show other entree items(didn't they at least include a miso soup???), but 6-7 pieces of sushi+dessert isn't worth $180 imo no matter how good they are..... And no(I'd still be hungry), that portion would be an appetizer portion for me....

[@suki78]

I’ve had their 21 course meal and it was spectacular. Added a wagu course on top of it. Sure it was pricy but hands down the best i’ve had. There was a uni piece that was next level.

[@andrewlawson4901]

I've been to a couple of expensive sushi places and I always feels like it's a type of food that is never satisfying (and never worth the high price tag) compared to like an expensive multiple hot meal courses or a juicy prime steak since it's always the same thing, with a slightly different variation (pretty much rice and raw fish). After leaving expensive sushi restaurants, I always have that thought that ''yeah, I could've gone to that less expensive sushi joint or that AYCE sushi restaurant for a fraction of the price''. Appreciate the honest review!

[@nsbioy]

Interesting. I feel the opposite and consider omakaze among the best experiences I've had thus far. And so far I have been relatively disappointed at steak houses.

[@uaeats]

Interesting. I've never been to a $100+ restaurant before this one. I do think though that the Nakazawa sushi was good, but you can get similar quality sushi at other sushi restaurants for much cheaper price.

[@nsbioy]

@@uaeats once you have your patreon up, go ahead book a spot at one of the expensive places. It is an interesting experience that is different from the norm. Not saying that food is that much better, but the experience is worth it once in a long while. Masa does not seem to allow photography (at least from the website), but Ginza Onodera, Sushi Noz, and others do no problem.

[@thai33oz]

Sushi 35 West is the truth. Thank you for introducing that place

[@megazard217]

also eating more than 1 otoro(bluefin fatty tuna) isnt too much, i ate a entire ototo don in japan and 10+ in multiple other occasions. This spot just isnt fresh and bad quality, also the Eel you are used to is usually "unagi" thats a freshwater eel, the one you were served is "anago" thats a saltwater eel, completely different its more tender and less flavourful and most certainly isnt fresh, frozen probably.

[@uaeats]

Interesting. Thanks for sharing the insight!

[@hiddenwarrior1234]

For the Eel you ate, it is called Anago. Which is salt water eel. You are used to eating Unagi, which is fresh water eel. The colors are different + prepared differently

[@roboliver9980]

Proper sushi rice is not cold but also not hot.

[@mattmichaels5195]

You should check out Raku Izakaya in Fort Lee, NJ. Mind blowing sushi. Even the ginger and soy sauce are out of this world.

[@oscar21781]

I feel like I was there eating with you through your description of everything. I wish you didn't have a shellfish allergy because some of those missed pieces made me say "awww" haha but no big deal your health is most important. Keep these coming! Thank you

[@nopinotnoir1107]

As another person wrote the eel indeed looks like anago rather than unagi. Anago is usually steamed rather than grilled with sauce thus giving it a lighter color. I prefer unagi too!

[@chipguy11]

you are totally correct! The rice should not be hot or cold! I have experienced poor rice temps at many sushi joints. Also when the fish is too cold is not good! Many of your descriptions don't sound very good for a high end place! Good job!

[@OG_Dropbox]

I frequently make my own sushi and love the warm rice and cold fish, felt almost offended every time you said it was bad lmao, I would be begging for that from my local places

[@uaeats]

Hey to each their own! Tina loved the warm rice and said she wished all sushi joints served it that way. If you like it then don't let anyone else tell you otherwise!

[@dredgewalker]

Lots of people who eat sushi are used to having the rice at room temp. Tried it warm once and just found it weird but you do you and I'm not gonna judge you from liking it as food is subjective.

[@method341]

Thanks for being value oriented and not a three-michelin star snob like some KZbin reviewers.

[@24theMoney]

Sushi is too sophisticated for you man.

[@Noopnoop1]

UA! nyc local here, proud your'e showing off the city right! keep it up

[@bigvito69]

I went there with al sharpton back in '79 he gave me a hand job

[@nsbioy]

handyman, eh?

[@maikirainton1647]

Sorry, you can’t say it’s the best sushi in the whole world when there’s places like Japan haha, the US isn’t the entire world. And in this specific session, it probably wouldn’t even get a normal 3 star review in Japan. Regardless enjoyed your video(s) and reviews! Edit: Woah yeah wtf, rice should not be warm, lol. This place is doing things very wrong, at least in this session. And the eel piece might have been Anago, which is smoother/nuttier and more subtle in taste than Unagi. Anago is from the ocean, while Unagi is from freshwater reserves/rivers. Anago is commonly used in sushi. You should come to Japan sometime!! I think you’ll honestly be blown away by the quality here. It’s miles above the US imo.

[@MrBluesilverred]

Thanks UA, always an entertaining and honest review! By the way, your background Ragtime piano loop is great! Upbeat and subtle! Cheers!

[@robbiedaniels2164]

I recommend suzuki shokudo in queens. Its the perfect combo of quality and affordability, in a little mom and pop type shop. That meal in japan would be about 40 bucks.

[@uaeats]

Thanks for the rec!

[@brandoncarpenter9681]

Looked like a beautiful sunny day in soho when you filmed, this time of year is why people fall in love with nyc

[@uaeats]

It was Greenwich village actually. Yes it was a beautiful day and very lively!

[@DarkKnightCap]

Yeah someone messed up big time with the hot rice. Especially for a Michelin star restaurant.

[@biillyy]

the high end places usually makes there rice warmer i noticed i actually like the warm rice

[@Eli_skips]

How dare you insult the student of Jiro!!!😂😂😂 Love the unbiased review. I do agree. Sushi rice should be room temperature. Wonder if they were behind🤔🤔🤔 Love the growth of the channel. Might see you in a Netflix series one day. Remember us little people though😁😁😁

[@uaeats]

Jiro gonna come after me now! Haha yeah I do wonder if the warm rice was not normal, though if so I feel he would have been fanning the rice. We will see where the channel goes! For now I am aiming for 50K subs, then 100K. TV show still a big pipe dream

[@waynepreston542]

Wow for $400 you could eat out all week in K-town and still have money left over. That price is outrageous. Thanks for showing us how most of these expensive places are not much better than a good local find like Sushi 35.

[@beavermcdoogles]

@@nsbioy exactly

[@uaeats]

Yeah it's very expensive. I think $100 might be reasonable but $180 is a bit steep and the quality did not match the price

[@yutakobayashi3460]

I agree, the rice should be room temperature. Regarding the “chewy” texture of the fish, that is more of a feature of fresh fish and good handling of the knife. In Japan, they separate fish by red meat and white meat. Higher grade red meat and salmon tend to be fatty, soft and tender. But white meat on the other hand is meant to be more chewy, because the meat is more concentrated when fresh, and many sushi artists tend to cut the meat in a way that emphasizes its freshness.

[@kentmalone8539]

I've never had sushi, living vicariously through you I want to try it now. There's Sunny's sushi seafood and steak just down the street from me. Another great review 👍

[@slimtengi6120]

heya UA Eats, I found you through a certain ahem subreddit haha... Anyway, wanted to let ya know that your videos are super enjoyable :) it's super chill and your thoughts make sense. Not many channels that have both in the food vlog genre lols. You're doing great and I hope you reach your goals!

[@uaeats]

Thanks for the kind words! Apprecaite that you've been supporting the channel for a while

[@dontbedummy8101]

Interesting review, but I think the 80% of what you get for 80% cheaper is very true for many of the super expensive dining experience. You really have to be those who finds a lot of value in that extra 20% to find these dining experiences worth it. At those price ranges the worth always becomes very controversial. As for rice temperature I think that's a really huge blunder. I believe you COULD serve sushi on slightly warm rice. I had that once at an authentic sushi bar and really enjoyed it, as that little higher temperature brings out the taste and fragrant of the rice. Steaming hot though I've never heard that is ok...

[@Fendoxx]

Another amazing video as always, UA! I look forward to watching more content!

[@uaeats]

Thanks!

[@joshlidowdie24]

Once again cracking up over the prices. Im in Brazil, which has the largest Japanese population outside of Japan.😂😂🤣🤣😂😂😂😂😂

[@quiksix25]

I have a hard time paying that for sushi- there's a steakhouse on the main drag in North East, MD that has fire sushi- it's so good I've never even had their steak

[@2Wheels_NYC]

Well that all looked great, but that is pricey. And I agree, the warm rice would throw me off. Funny you mentioned conveyor belt Sushi, when I lived in England, there was a place called YO! Sushi, and I probably ate there once a week! If you're ever in my neighborhood, there's a new spot to check out, and they're phenomenal. Bayside is the home to a fantastic new Omakase restaurant called Masaaki. They offer 3 levels ranging from $78 to $138, and an a la carte menu. The service is excellent, it's not stuffy or pretentious. The quality is superb, and it's 5 minutes from my house (big perk!) Their 3 course lunches are what I usually go there for, and they start at $16! (With the same care and quality that you'll get at the Omakase tasting!) If you're ever in my neck of the woods, I'd love to join you! It's worth the trip to Queens!

[@uaeats]

Yes I do love conveyor built sushi! It's not always the best quality but you can eat a lot and a lot of variety and it's a lot of fun. Appreciate your reco, I may check it out sometime!

[@mx5am945]

Best reviewer 👏🏼👏🏼👏🏼

[@ernestedwards4073]

BOOM 💥 Keep up the reviews! Sure do enjoy hearing your description of eack item, especially the Salmon. I sell fresh Salmon and smoked salmon sure would enjoy a visit im in Cascade Locks Oregon from July to November

[@luvtravel2927]

Thank you for your honest review UA

[@uaeats]

You're welcome!

[@sams212]

180 is not even that expensive for high end sushi . the top sushi places in nyc charge $500+

[@mgalstan]

One of your best reviews- good job!

[@ChamP10nk1ng]

Very monumental here what you're doing going to the more costly restaurants & giving us the bird's eye view & i'm seeing a pattern of "over-priciness" & not tasty enough. Tyvm for breaking the curiosity.

[@uaeats]

Glad I was of assistance!

[@deenyc1049]

The thing about sushi it has a lot to do with choosing the best fish. There’s only so much prepping you can do to elevate it.

[@uaeats]

I think that's kind of true for sure. It does kind of hit a wall. Per a friend of mine who knows sushi chefs in NYC, he said most good quality sushi restaurants get their fish from the same purveyors and they're all the same quality, so any differences in price are just due to rent and reputation

[@landkina]

Hey Ua i love your videos I'm from New Zealand gr8 you got to try NZed salmon I'm hoping you make it out here 1 day there's a whole world of amazing eats to be had here keep up the great content you deserve so many more subs & I've been spreading the word......

[@samuraidoggy]

Sushi looks very good for Sushi to have in USA or anywhere outside Japan, but to be honest, in Japan you can get better set for 60usd. The range of restaurants, the variety and freshness of fish, and the competition there just make it so that pretty much every Sushi place in Japan that costs over 40usd is better than the best sushi places anywhere else in the western countries, no matter how good the cook in those can be.

[@WongWaiHoong]

Came across your videos and liking it already. May I know how many hours it took for the whole Sushi Nakazawa experience?

[@loudlament1657]

Very objective review. Love your honesty.

[@jba2568]

Hey UA - love your reviews, but the warm/hot sushi rice is very traditional. Generally, sushi rice should be "body temperature" and the neta (fish) should be room temp. With less temp you won't taste the rice or the fish properly. I've eaten at Sukiyabashi Jiro (where Nakazawa-san trained) a number of times and their rice is very warm bordering on hot and intensely vinegared. Almost all of the top sushi restaurants in Japan or NYC are doing the same in one way or another.

[@dosivaelectroniccompany]

헛소리 하고 있네 ㅋㅋ 일본사람들은 졸렬하고 오만하다

[@lizw.4901]

Really happy you reviewed this place because a friend recommended it. Don't think I would go for the price plus, the atmosphere seems too stuffy for me. I don't prefer to eat in a place that has a mausoleum-type atmosphere. Love your honest reviews and, like others say, great facial expressions!

[@Starlysh]

I'm thinking of going to their location in DC and came across your review. I'm honestly more of a fan of sushi rolls instead of just a piece of fish over a ball of rice, so I'm not sure this place is my jam. It does seem like a special experience though. Thanks for sharing!

[@mikehunt65420]

another banger UA . great review and video love seeing nyc

[@uaeats]

Thanks!

[@mrfro2000]

sushi rice is supposed to be at body temp so around high 90s... welcome to the world of higher end sushi. Also the rice is not just "in the rice cooker"... its stored in a container that keeps it warm.

[@hori166]

$180 is CHEAP for top-shelf sushi. Expect to pay $300+ in Tokyo. If you can get into one of these places, you know you're in trouble because there are no prices posted. The decor is Japanese minimalist wood and whitewash. Bling distracts from the food. The thing is, there are differences for those who can tell. Squid is ALWAYS tender in hi-end places, and the sea urchin is sweet, not salty. Yes, the one thing that tells you you're in a top-notch restaurant is the wasabi is freshly grated in front of you. The rice is NEVER cold, but the temperature of your hand. That steam was a bad sign I agree. Like UA I opt for a quality conveyor belt. I only like certain kinds of sushi so I avoid omakase menus. BTW you NEVER take the item off the belt, but order separately. At Sushiro your order comes down a separate belt to your table.

[@redflamelcd]

I’m curious what happens if you just indulge in the shellfish? Is the reaction unbearable? Is it like gout where you can take medications to mitigate the allergic reaction?

[@prohanta9360]

as someone with allergy myself (not selfish but prawn), he might get suffocated because his throat swelling (and entire face too) and might causing death due to it. happened to me once and doctor able to help in time

[@alisachamoy225]

Have you ever eaten at Sushi of Gari? You might like that. It's great quality and you can do an Omakase of just the sashimi so you can avoid the rice issues. It's hard going to an Omakase and having a shellfish allergy. Great review!

[@uaeats]

Thanks for the rec!

[@user-jb3my4vr5f]

Theyre putting fish on rice. What justifies them to chsrge the price? I dont get it. The blowtorch?

[@anthonyfender72]

Great review!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@uaeats]

Thanks!

[@blountout6285]

never heard of warm rice sushi

[@electricaltimelapsetest5713]

We've eaten at sushi kashiba in seattle a couple times and I recommend ordering stuff besides the omakase. Its just meh. Our face in seattle if Fuji sushi. Huge slabs of fish!

[@LauranChilds]

Very enjoyable! 😁

[@uaeats]

Thanks!

[@doubledenim1341]

love you, dude!

[@uaeats]

Thanks!

[@801guitar3]

Thanks for the video!

[@NoahEats]

Bummer on the shellfish allergies 😢

[@ageoflove1980]

So, a bit disappointing? Warm rice while it should be room temperature or lukewarm. Lots of salmon while that is not traditionally Japanese? I dont know but when I pay $180 I expect the full original Japanese experience, you know, the meal you just cant get anywhere.

[@Ginger30161]

you should also review the new sushi counter at Costco (in their Issaquah, WA location)

[@reidcacaro2919]

180$ In nyc at a Michelin star restaurant really isn’t that bad, it is also a little cheaper if you don’t sit at the counter.

[@bsnitkov]

Did they not serve sea urchin? When I went to the DC version we were served different versions of Sea Urchin.

[@MrBjorn6]

I don't love Sushi but I like Japanese food. I went to Kyoto and had Kobe beef and lobster for like $300 it was delicious!

[@uaeats]

Yum! I'd love to try Kobe beef sometime in Kobe

[@MrBjorn6]

@@uaeats I was in Kyoto not Kobe😉

[@MrBjorn6]

I had sushi at the old Tokyo fish market, it was way too much raw fish and too large, 😔

[@johnkovalicky3389]

Great review as always. However at the beginning the maitre d' gave you a look 2 kill because I guess he saw you were filming that was a big turn-off and those kind of high-end places are just too stuffy and Fufu for the average Joe ! I most likely would have probably been very disappointed with the hot rice , perhaps I'll just stick to Ralphs supermarket for my Sushi sashimi they make it fresh right in front of you for a fraction of the cost and for the most part it's pretty good sushi. It was nice to see though how the high-end people dine en sushi and sashimi !❤

[@uaeats]

Yeah I don't like stuffiness

[@jar7636]

Can you give me a recommendation of where to go for sushi in Philadelphia?

[@deniscalendarcatroun6167]

Did the Itamae change work surface and knife because of your allergy to shellfish? Cross contamination is a thing. Even his hands should be washed thoroughly and the rice changed since he has been dipping his fingers in the rice after touching the scallops.

[@dredgewalker]

Agreed with the rice, it should be room temperature because it affects the flavor of the fish.

[@iraAlbucher]

Sounds expensive . There are so many other options in NYC that for $180. I expected better.

[@uaeats]

It was very expensive. And this is even "cheap" for a michelin place...

[@adamdambrov2308]

If you did not like the rice, it is not an 8. And that eel looks like Anago rather than Unagi. Tough luck on the shellfish, many chefs do not allow substitutions. You are probably paying an extra $50 just for the name and the connection to Jiro.

[@animaladam5]

Yeah it was Anago

[@uaeats]

They did allow substitutions

[@megazard217]

from what you are describing it seems the fish werent fresh in general, i can kinda see it in the salmon and tuna. There shouldnt be any fishy aftertaste, seems like low quality and not fresh ingredients. A chef that actual took pride in his omakase and craft would never serve steaming rice, the fact he did this and was ok with it, shows they dont care about quality, at this point im not surprised everything else is also effected. Also 180usd for a omakase in NYC is cheap. im not surprised it isnt that great.

[@MadeInChina700]

fish at nice sushi places isn't fresh -- its aged (similar to how steaks are dry aged). 180 is def on the pricier side for NYC omakase; and to say that place (I've been) doesnt care about quality is laughable. His favorite dishes were the eel and medium tuna -- elevated, but familiar flavors. Some of the other fish are more of an acquired taste. Is it worth the money? if you're making 7 figures and/or you're expensing it on the company card -- I would say absolutely...otherwise the incremental quality you get isn't great -- lots of better cheaper options out there.

[@tonygoodtimes908]

You need to do the omakase at Sushi by M