Anyone have the 411?
I happened to walk by today. And now just saw this on Eater. I was excited to read it until I saw that these were the people behind Hi Dozo – God awful sushi delivery. Maybe that’s not fair - sushi is not a food that really stands up to delivery, but Hi Dozo was pretty bad.
I think you will be disappointed with this one, too.
I mean they have a branch in new york (and DC) so besides the new supposed hot/cold dishes, I feel like there’s not a lot of secret here?
https://www.yelp.com/biz_photos/sushi-nakazawa-new-york
fwiw I enjoyed my meal at the NYC location, it certainly is no Katsuya.
Nakazawa in NYC and DC are aggressively ok. They don’t charge nearly as much as the other guys in NYC and have no competition in DC so I don’t mind, but rough sell in LA.
Omakase @ Barracks Row in DC is ex Nakazawa and it’s fine. Id do that over Nakazawa.
Love that expression!
Double checked for you.
“ The Omakase Menu is priced at $190 at the Sushi Counter and Lounge Counter. The Dining Room offers the same Omakase priced at $160.” (NYC). Very fair value and they cut corners where they should. I’ve never felt gouged by Nakazawa but I’d do Shuko (rip) and Mumi and Shota over it in NYC.
Respect on the price though, it’s hardly moved north in like 10 years I feel.
Edit: Checked Pete Wells’ infamous nyt article from when Nakazawa opened in 2013. 4 stars and $150 for counter seating, so yea he’s kept a lid on prices. Masa was $450 at the time.
Gift link
I’m getting the picture. Would rather go out less often and have sushi that takes my breath away. Still trying for those Mori Nozomi reservations. Any updates on Miura on Rodeo? I dined with Derek Wilcox in NYC in March 2020, right before the world changed, and he is the real deal. Best soup I have had in my life. And really good sushi as well.
No idea, but I am surprised it’s almost fully booked
Tbh I’ve never watched Jiro Dreams of Sushi, but know of it and that it’s supposed to have a lot of clout. Kind of amazed it has this much in a town with tons of good options though. Priced at 295/190 for premium vs normal I guess, which is aggressive. I don’t think he has a premium menu or chefs menu or anything in NYC or DC, but I haven’t been in years
Miura is fantastic. Derek-san is a shokukin par excellence…
It’s a nice documentary to highlight Jiro Ono, his story, and his shop, but its viral popularity and timeliness around the omakase boom was a perfect storm resulting in a lot of opinions / preconceptions in various directions. It has had a very broad reach and regarding a type of cuisine and world that might feel inscrutable to some, it made a lot of people think that Sukyabashi Jiro (Honten) is the be all and end all.
Sukiyabashi Jiro Honten certainly has a place in sushi history but part of that history is a bit misunderstood or at least overgeneralized. There’s no doubt that it’s a prolific place, Jiro is a master with notable contributions to the scene (particularly his disciples and lineage), but the documentary gave people an identifiable place they could refer to as being ultimate.
However, it is kind of ironic that the media* keeps referencing Sushi Nakazawa with Sukiyabashi Jiro. Of course Daisuke Nakazawa is one of the workers portrayed in the documentary, but Jiro Ono had a pretty strong quote something along the lines of Daisuke Nakazawa having “left his training in Edo Bay” and there’s this disclaimer on their website that is kind of telling if one reads between the lines, given the context of Jiro-san’s quote:
"Due to the many inquiries recently, Sukiyabashi Jiro would like to clarify that Sushi Nakazawa in New York City is not a branch restaurant and is in no way affiliated with Sukiyabashi Jiro.”
with that said, I wouldn’t expect much of Sukiyabashi Jiro in Sushi Nakazawa at all. the quote from Eater is definitely a hard marketing push
“Alessandro Borgognone and chef Daisuke Nakazawa will open the Los Angeles outpost of their Michelin-starred temple of sushi, Sushi Nakazawa, on May 13. Set on South Robertson Boulevard, on the border between West Hollywood and Beverly Hills, this will be the restaurant’s third destination, joining New York and Washington, D.C. In Los Angeles, Nakazawa will offer his signature Edomae-style nigiri-centered omakase, alongside an expanded chef’s menu.”
Temple? Signature Edomae-style nigiri-centered omakase?
“Senbei” taco looks to be something else entirely, but the marketing buzzwords seem a bit misguided or at least very generous.
And this is the 4th - there was a Sushi Nakazawa in Aspen, Colorado.*
*also this scene*
I know a couple of people who went and liked it. Some also knew chef Wilcox from NYC.
Haven’t been in like 8-9 years but nakazawa wasn’t even close to great. Pieces come out in flights. Rice was mushy as all hell. Had the world’s mealiest prawn. Built for finance bros who watched Jiro
All I had to do was see the reference in the Eater article to Hi Dozo – literally Sugarfish quality sushi – to worry about the pedigree of this place. 
I did the Nakazawa popup at The Peninsula a few years back. Nakazawa himself didn’t even show. All glam, no substance. Sadly, IMHO this Jiro apple has fallen very far from the tree…
That’s the other thing I needed to hear. Just the venue. I know a lot of people who love to hang out at the Peninsula. Not a single one of them has any taste in food. Reminds me of what Marcus Jernmark said on his podcast (that someone linked here in a post about Lielle) about his time doing private cheffing for the rich in L.A. who apparently love mediocre food. Perhaps this new sushi place is omakase for the Peninsula crowd. 
sugarfish is miles better than that ghost kitchen/takeout situation. (Also hey man sometimes sugarfish hits)