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Nakaji New York Tripadvisor Reviews
Latest Reviews On Tripadvisor
2 Reviews
0 Replys |
Service Lacking
First off, food was great and if it wasn’t then it’s a ripoff since this was very expensive. I like to judge last dish which is usually Tamago but this one was sweet, average tasting, and almost hot. Is Tamago supposed to be this warm because other Omakases never served it so warm. Chef was friendly though somewhat distanced, could be a language thing. He’s pretty chatty with his native-speaking clientele. Took off a star because they made it hard to get reservation for one. Usually for money reasons because odd seating may mean one empty seat. Too many add-ons to make your bill go up. I prefer the Yoshino no frills approach. They only had an Uni upgrade which was $60 and well worth it because that was best Uni I ever tasted. Here, they gave me three different types but they were never at same level of Yoshino’s Uni. Nothing to be ashamed here because Yoshino may be the best Omakase in NYC if you can get in. Took another star off because I was on time and it did not start until twenty minutes later. That’s unacceptable and I feel same way if I was late, unacceptable. As a result, dinner did not end until close to midnight. That’s insane. Lastly, I took off yet another star for their strict dress policy. I been to Masa, Yoshino, and Noz, all places very high-end and they never told me to take off my hat. You expect this at the fancy European restaurants but I never been told what I can wear or not wear at Omakases until now. The dinner service was actually quite good and polite, it’s the above stated that were problems.
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What incredible sushi. The fish - not the rice it needs work - but the sushi, man you know I'd've gone again if not for the rest. Ouch. The rest...
And the hostess on the phone? God I felt like I was talking to a luxury incarnate. Her care. Her empathy. Her class. Siri no Alexa no I'm talking Jarvis. A perhaps frightened Jarvis maybe but man she was good. Scared of what I had no idea, couldn't have imagined anything, I swear. And you should call I'm telling you, call. You should. You can't know. I couldn't know. No one could know.
And the interior decoration? Yeah It's fine. I'll say it it's fine. I'll admit it's alright. It has that classic low-key, low-effort Omakase, wood-is-good look. This isn't Noda we're talking about after all. This is bar-low-light who'll notice the glue let's just go with it.
And the bar? What a selection. Enough expensive Japanese whiskey to satisfy ballers of all over-compensating uninformed virtue-signaling kinds. They might've even just watched Billionaires. See they know their stuff - the owners that is - they've taught the service to try to convince you that if you buy the $2.5k bottle and take the rest home it's a steal.
See, but look. I'm telling you the fish is good. The sushi is actually good. Never mind the insane price tag. You'll eat it, turn to your neighbor and say surprised, "You know what it's actually good. It's actually really good!" And they'll flush in terror turn their eyes to the ground, chew, and nod and agree with you. And they're right.
And the Uni's not too bad either. And at $30 a pop man what a buy! $30 for a bite. For Uni. It has to be worth it right? Like, are we allowed to say it was alright? In NYC are we allowed to? Because if it's not? If the overpriced money-maker of Uni isn't the greatest thing you've ever had, what will people start saying about the service?
Would they say that it was horrific? Would they say that if you weren't a NYTimes/NYMag/Eater food critic it's best you STFU and start groveling? Cowering. Tell you that if you dared not be wary of eye-contact, tell you if you weren't careful lest your tone, volume, attitude not fit the insanely restrictive range that the chef with delusions of godlike-grandeur expects of you well OMG you might get the stink eye? That the chef mid fish-slice will throw high-school shade? That at $500 a pop he might give you the cold shoulder. That on the next pass he might refill everyone's ginger but yours?
Would they tell you that you might get so repulsed by his pathetic play-ground attempt at bullying that, having noted the sharp sushi knife waving, you'd hold your tongue, and instead try to make a statement by leaving?
Dear Lord (Not the chef, the other one), Have you ever watched Jiro Dreams of Sushi and wondered: "Dear god that wasn't stuffy enough. What if instead of only needing to beseech the chef's mercy to continue existing I had to self-flagellate first?" Well, congratulations, this is the place for you. Go for it. Live it. The fish is good. Uni a-bit-pricy-some-might-say but go for it. Enjoy yourself. Treat. Yo. Self. To some pain.
But if you have something better to do with your time. With your money. If you for some reason hold outlandish hospitality ideas such as perhaps it's a chef's job to make his/her clients feel welcome, rather than theirs to feed his avaricious wallet and ego? Well, *oof*, well then this place isn't for you.