"Nakazawa trained under Jiro Ono for 11 years. That lineage shows in every piece — the rice temperature, the pressure of the fingers, the exact moment each fish is served. The toro melts before you can analyze it. This is the apex of omakase in New York."
— Expert, 99/100 credibilityExpert Reviews
"Nakazawa trained under Jiro Ono for 11 years. That lineage shows in every piece — the rice temperature, the pressure of the fingers, the exact moment each fish is served. The toro melts before you can analyze it. This is the apex of omakase in New York."