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Ten seats at a sleek counter on a cobblestoned West Village street, and the whole meal is in the chef's hands. Daisuke Nakazawa's omakase moves through a parade of nigiri, each piece built from deeply seasoned rice, a touch of wasabi, and a careful brush of nikiri. The fish skews fatty and tender in ways that tend to make regulars go quiet. One Michelin star, and a price point slightly more forgiving than the city's other serious sushi rooms.
The awards strongest first
- AAA Four Diamonds
- Michelin Guide 1 Star
- Eater The All-Time Eater 38
- The New York Times 2020 · 3 stars, Critic's Pick · Restaurant Review
- Time Out The 45 best restaurants in NYC right now
- Eater The Best Sushi Restaurants in Manhattan
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Hokkaido sea urchin
“A chef's choice menu might contain fresh to the market Hokkaido sea urchin, four different types of fatty tuna, live scallop with pepper, sea eel, king salmon, and Wagyu beef.”
AAA -
Nigiri
“Today, the experience is priced at $160 in the dining room and $190 at the counter and features approximately 20 pieces of nigiri.”
Eater -
Hokkaido cherry salmon
Michelin Guide -
Handroll of fatty tuna
“Then move on to outstanding uni, and finally, a handroll of fatty tuna chopped so finely that it almost seems emulsified.”
Michelin Guide
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