The sushi here “wrecks you,” according to the restaurant’s general manager, Vito Ferraro. And it’s true: each piece of the omakase-centric menu focuses on drawing out the maximum flavor of the fish, which is picked out every day by the chef. Sitting at the chef’s counter, you can see the delicacy and skill in which Nakazawa cuts the each piece and fold it in his hands with a swish of freshly-grated wasabi or Japanese mustard (a rarity in this city) and a palmful of warmed rice. It’s not quite as traditional as his training in Japan, but it’s not entirely Americanized either; Nakazawa refers to his style as “New York-mae.”
When the restaurant’s owner Alessandro Borgognone sought out Nakazawa for the restaurant, he asked for the chef to make some sushi for him as a test run. With just a cheap rice cooker and ordinary ingredients from a Chinese market, Nakazawa was able to make extraordinary sushi, sealing the deal for their partnership. Just think of how good it is with top-of-the-line ingredients.