Secrets of Sushi Nakazawa's SuccessBy Kirsten Stamn | January 22, 2014 By Kirsten Stamn | January 22, 2014
The first time most Americans saw chef Daisuke Nakazawa, he was a mere apprentice; a humble, subservient kid attempting to please his boss, Jiro Ono, the exacting Tokyo sushi taskmaster in the celebrated documentary Jiro Dreams of Sushi. Today? Nakazawa is running his own shop, Sushi Nakazawa, one of the most acclaimed NYC debuts in years. After receiving a rare four-star review from the New York Times’ Pete Wells, a seat at the sushi bar is one of the toughest perches to snag in the city. How did Nakazawa get to such an elevated place so quickly? It’s the combination of his mind-blowing sushi, impeccable service, an out-of-this-world sake sommelier and one of the most entertaining chef’s counters in the city. Here, four secrets to Sushi Nakazawa's success.