Sushi Nakazawa
Daisuke Nakazawa seats ten at a counter on Commerce Street, and the omakase runs $190 for twenty courses. It holds one MICHELIN star in the 2025 guide, and Bryan Kim calls that a good deal in The Infatuation.
Why go
The fish list here is conventional on purpose. Kim says so plainly and rates the room 8.1 anyway, because what Nakazawa does to a piece is seasoning and then nothing else.2 The counter opened in 2013 at $150 for twenty courses. Prices at Shuko and Masa have run away since, and this one crept. The room is black and white and gallery-quiet, the servers wear suits, and there are wine pairings.
Order this / avoid
- Order: the counter omakase. The guide's inspector opens on Hokkaido cherry salmon and a live Massachusetts sea scallop with citrus and salt. Then the uni. Then a fatty tuna handroll, chopped so fine the inspector calls it almost emulsified.1
- Avoid: the dining room. It saves thirty dollars and puts you a room away from the man making your dinner.3
What locals & experts say
- MICHELIN Guide, one star in the 2025 selection:
Chef Daisuke Nakazawa's signature style combines supremely tender fish with perfectly seasoned rice, a spark of wasabi and judicious brush of nikiri for consistently excellent results.
1 - Bryan Kim, The Infatuation, 26 February 2023, 8.1:
The selection of fish isn't especially innovative, but the subtle flavors are so good that you'll find yourself talking in a whisper.
2
Good to know
- Booking: essential, and ask for a counter seat when you book.
- Doors: Nakazawa also trades in Los Angeles and Washington DC. This page is 23 Commerce Street.
Verdict
should-visit — Bryan Kim's advice is to save this one for a birthday.