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

Amberjack

Bonito 

Bluefin Tuna three ways: Lean, Soy-Marinated Lean, Fatty

Hokkaido Sea Urchin

Salmon Roe

Tuna Hand Roll

Saltwater Eel, Tamago (Sweet Egg Omelette)

Yuzu sorbet