Nakazawa

Dreams do come true! After multiple failed attempts, I was finally able to reserve two seats at the bar at Sushi Nakazawa. Daisuke Nakazawa, who most people recognize as the Jiro apprentice who labored over his egg tamago for months and cried when Jiro finally approved of it, personally serves each piece of his omakase menu to his customers, which made getting a week night reservation top priority for me (he doesn't work on the weekends). Sitting at the bar is a completely different experience compared to the dining room, and though it serves the same menu for $30 more, it is without a doubt worth the extra money to watch the sushi chefs cut, prepare and season each piece of nigiri. Sushi Nakazawa is not super traditional as each piece of fish is enhanced in some way through salt, smoke or shiso leaves, but I felt that made the entire meal more exciting. Final verdict? Worth it!

Ivory King Salmon, Japanese salt

Copper River Salmon, Hay Smoked

Scallop, Yuzu

Cuttlefish, Shiso Leaf, Ume Plum Jelly

Japanese Flounder, Dried Cherry Blossom

Rosy Seabass

Mackerel three ways: Spanish, Horse, Mackerel

Spotted Prawn, Ossetra Caviar

Snow Crab, Innards

Farewell to Sugiyama

It's been over 15 years since Sugiyama was first given three stars by Ruth Reichl during her last year as a food critic for the New York Times. Since then, countless restaurants have come and go, but Sugiyama has remained a stationary institution, continuously opening the eyes of weary, critical New Yorkers to the traditional kaiseki cuisine of Japan.

All good things must come to an end, and it was a bittersweet dinner as we visited the restaurant before its closing at the end of May.

We trusted our waiter with a sake recommendation and he did not fail us!
Sakizuke: Seasonal appetizer (monkfish liver)
Zensai: Delicate arrangement of seasonal Japanese fish and vegetable

Tukuri: Assorted sashimi
Suimono: Seasonal clear soup
Nimono: Seasonal vegetables cooked in light sauce

Ishiyaki: Tenderloin served on hot stone
Oshinogi: Oshisushi

Shokuji: Home made rice with various vegetables, miso soup, and Japanese pickles
Dessert: Grape fruit wine jelly with cream

If you have the chance, visit soon and say your own goodbyes!