Sushi Nakazawa in Midtown East is an essential NYC sushi experience that somehow lives up to its considerable hype. Chef Daisuke Nakazawa (who famously apprenticed under Jiro Ono) has created a temple to Edomae sushi that manages to be reverential without feeling overly rigid or intimidating.

The omakase experience unfolds with meticulous pacing at the beautiful ash wood counter, where Chef Nakazawa’s playful personality breaks through the formality typically associated with high-end sushi. Each piece arrives with perfect temperature and seasoning – already dressed with exactly what it needs, whether that’s a light brush of nikiri sauce or a sprinkle of yuzu zest. The progression builds thoughtfully from delicate white fish to fattier cuts, with strategic palate cleansers along the way.

What distinguishes Nakazawa from other high-end sushi counters is how they balance tradition with accessibility. The staff expertly reads each diner, providing deeper explanations for novices while respecting experienced sushi lovers’ knowledge. The sake pairings are particularly thoughtful, introducing less familiar options that complement rather than compete with the fish.

Though securing reservations requires planning and the price reflects the quality of ingredients, Sushi Nakazawa delivers one of those transcendent New York dining experiences that lingers in your memory long after the final bite of tamago.