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Nakaji New York Yelp Reviews
Latest Reviews On Yelp
33 Reviews
0 Replys |
So good nigiri, good size portions and fresh and good work
So good nigiri, good size portions and fresh and good work each nigiri. I want to eat more!
Be the first to ReplyAlways a great time here.
My friends and I left after a few hours but then came back again because it was so great. We got to try a lot of new drinks. They also had a special gyudon that night at the whiskey bar which was delicious! Hope to return soon!
Be the first to ReplyI've been a regular at the bar at nakaji for almost a year
I've been a regular at the bar at nakaji for almost a year now and it's truly a hidden gem in the city. The bar food is tasty and the drinks are excellent. What really makes the bar are the bartenders who add great energy to the bar (I'm looking at you john) Recently I've had the opportunity to also try to omakase and it does not disappoint. Really enjoy chef's attention to detail with his seafood preparations.
Be the first to ReplyFinally got a reservation at Nakaji! Both the service and
Finally got a reservation at Nakaji! Both the service and the food was awesome. At the entrance, the receptionist helped us check our bags and led us to the bathroom to wash hands first, which was very thoughtful. Walking past the whiskey bar was the Omakase sushi bar which was bright and spacious, the room was really cold though - if you're going in the summer, wear a mid-sleeve & pants and/or bring a cardigan. For the Omakase menu, there are two options: $295 with one uni, and $385 with two uni and a grilled lobster. We got the first one because I am not a big fan of uni, but the lobster smelled so good and I wanted to try badly. I also ordered the yuzu shiso mocktail which was tasty. I really loved the food here, the fishes are super fresh and you can taste the natural sweetness in the fish. There's not a lot of seasoning on the fish, instead of pre-seasoning the fish, the chef brushes a stroke of sauce on top of the fish, which helps preserve the original flavor of the fish. The entire meal is on the less salty side, at first I thought that the courses are a bit under seasoned, but eventually I came to really appreciate the lightness in flavor because I can enjoy the original flavor of the fish more and I didn't have to drink a ton of water like I usually did at other sushi restaurants. The amount of rice of each course is also slightly less than elsewhere which i also liked, so that I wouldn't get too stuffed after the whole meal. At the same time the slices of fish were very generous and satisfying! My favorite courses were the ikura bowl, freshwater eel bowl, and Hokkaido uni. The ikura is very fresh and sweet and not too salty at all. The eel was very soft and super delicious accompanied by the vinegar and peppercorn. The uni was also very fresh - I usually don't like uni because it has a weird taste that can easily upset my stomach (probably because of not fresh), but I loved the uni here - it's my top two uni sushi in NYC! Overall, the experience was awesome and the food was very delicious. Highly recommended!
Be the first to ReplyOverall a very nice experience.
I do see the difference between Nakaji vs other sushi restaurants. But I disagree with what people see Nakaji is not good or the way it deals with fish is bad. From my perspective, nakaji dish is good if you don't like to drink too much of water afterward. But just noted, that nakaji has a regular menu and a pricey menu. If you got the money, go ahead to order the pricy one.
Be the first to ReplyNakaji is a strange omakase experience.
While Chef Nakajima tries to be playful throughout the evening, there are moments where you wish he would be a bit more serious. Instead, I felt like I was at the circus the entire time, and especially with the weird shenanigans the crowd was pulling off, it was just a very weird experience (more on that later). So for the starters, it was probably the most mid set of appetizers I've ever had. The clam soup was strong flavored, and not very savory or soothing. It was just clumpy and didn't have much flavor. The Uni seaweed salad felt like a waste of uni. It was an assortment of very water vegetables, which watered down the uni, and was way too cold for my liking. The bonito sashimi was just ok, and had way too many onions on them. The fish tasted like raw meat more than fish, and I felt that more prep could have improved the texture and flavor. The squid tasted like something I'd get at a mall, especially the sauce which was strikingly sweet and very crude. The grilled fish was way overcooked, and the only interesting part of the dish was the exotic red fruit. But the fish itself was flavorless and overcooked. Ok so the apps sucked. The omakase must be good, right? Yes it was good. Was it mind blowing? I would say no. The quantity is not very much either, i think you get around 8 pieces, but ok, the cuts are pretty thick, and the flavor is strong -- which btw I think is a pretty salient characteristic of all the food here. It's ok to have strong flavors, but up until now, I felt that the flavors were all very strange and nothing really tasted that good. The nigiri procession was all good, but just not enough. Wish there was more focus on this part rather than the very underwhelming set of appetizers. Finally the closing grilled fish was ok, and the Tamago was good. The mochi dessert was also very good and apparently a recipe from Chef Nakajima's grandma. As promised, the shenanigans. So the crowd I was in, included "regulars" who got Chef to write them a poem and draw a picture at the beginning of dinner (delaying dinner by around 20 min), people constantly buying him champagne (and these are heavy pours), someone gifting him expensive liquors, and people who ended up buying a whole tray of tamago. It's ok to do these things, but it just felt so obtrusive to the whole experience. It just felt like a weird flex competition, and I didn't want to be any part of it. I also know it's fine for the chef to drink some alcohol during service, and I do offer sometimes as well, but I disliked how much Chef (probably felt pressured) to drink so much, and it seemed like enough to the point where it would impact his cooking. Nakaji is a different sushi establishment, but it is not well-polished, still under experiment, and varies highly on your crowd you dine with. There is no enough Nigiri, and the appetizers were extremely underwhelming.
Be the first to ReplyThe place is definitely overhyped.
The ambiance is great. It's not bad but definitely not the best sushiya in NY. I get why many people think the chef is rude. He's not the most friendly and engaging but he doesn't come off rude. He is there to make sushi not tell jokes after all. Having said that though the sushi is just OK. I liked most of the pieces and there were some interesting ones. I guess because of the hard to get reservation and the reputation this place has I expected more.
Be the first to ReplyWow...the chef is incredibly rude. Clearly plays favorites
Wow...the chef is incredibly rude. Clearly plays favorites and gives better cuts to regulars. Food was fine. Sort of reminds me of Jiro in Tokyo - good food but the attitude destroys the experience.
Be the first to ReplyProbably , this is the most authentic & amazing sushi
Probably , this is the most authentic & amazing sushi place in New York City. And one of the most expensive one as well.
Be the first to ReplyCame here during my last visit to NYC, and without a doubt,
Came here during my last visit to NYC, and without a doubt, it was one of the best omakase experiences that I've had. The fish is extremely fresh, and the dining room provides an intimate dining experience for anyone that may be looking for a place to celebrate a special occasion. Chef Nakajima and his staff are also very interactive with guests, which only added to the overall dining experience.10/10 would recommend to anyone who's looking for a good omakase place in the city!
Be the first to ReplyIt's a small restaurant with a discreet entrance.
I really enjoyed the sea bream appetizer, sea snails, mackerel, uni, Kama toro, and anago. The anago was the best I've ever had! Service was excellent, as were the cocktails.
Be the first to ReplyPhenomenal experience overall.
The whisky room in front is a lot of fun, and the cocktails are amazing. The omakase counter in back is not just extremely beautiful, but the preparations are knockouts, consistently. Knockout after knockout after knockout. The staff are all extremely lovely. I really adore this establishment, am grateful for their kind treatment, heartily recommend it to anyone who will listen, and will return regularly.
Be the first to ReplyMy absolute favorite place ever.
Whether you're just sitting at the bar or doing the full dinner, it's always an experience. The entire staff is so friendly and knowledgeable. Chef Kunihide Nakajima is the absolute best and is hilarious. Love coming here because I have yet to have the same meal once. And as a solo diner the staff is incredibly accommodating and I've definitely made some new friends!Price Point - a bit on the higher side, however the experience every time is Quality - insanely on point, freshest most seasonal ingredientsAtmosphere - I love that it is hidden away and you wouldn't know what it was if you weren't looking. But I love the tucked away luxery feel of the location. Overall, a must go and my go to any day of the week.
Be the first to ReplyThe raw material is one of the best for what you can get
The raw material is one of the best for what you can get outside of Japan. However, the food portion is pretty off that you would be pretty full by the time you have the e first nigiri, and the nigiris are definitely on the worse side of the sushi ya that we've tried in nyc. Overall, the chef was fun and entertaining, but if you're looking for authentic sushiya experience at a similar price point, go somewhere else, like noz or uchu like others have mentioned.
Be the first to ReplyAfter going for the second time, I can confirm my first
After going for the second time, I can confirm my first experience was not a fluke. Chef Kunihide Nakajima, former executive chef of Michelin star Sushi Inoue, is incredible. Small sushi counter provides an incredible ambiance perfect for omakase. Sushi is impeccable and the staff is extremely attentive. Best sushi experience I have had in the city by far. For anyone who thinks they have found the best omakase in the city, this will blow your mind!
Be the first to ReplyThe entrance to Nakaji is located in Chinatown's Canal
The entrance to Nakaji is located in Chinatown's Canal Arcade, an easily-overlooked alleyway next to Joe's Shanghai that links Bowery and Elizabeth Streets, which has been outfitted with new walls and ceilings, made from blackened cedar wood. The only indication that there's a restaurant located in the passageway is a single illuminated lantern, barely visible from the sidewalk on Bowery. In order to enter the restaurant and bar, visitors must first ring a doorbell. Inside, the only reminder that diners are in Chinatown -- and not Tokyo -- is a small, horizontal window that runs the length of the restaurant's walls.How AMAZING is that? It set the high bar for the rest of the night and the experience delivers. Best fish ever, the freshness, the illusion that we are in Tokyo or Kyoto is priceless.
Be the first to ReplyI've never been so disappointed in an omakase dinner.
It started off with a bowl of tasteless soup, then you had to wait 15 minutes for each piece of nigiri; because there was only 1 chef for the entire counter of of 10 people, and he made only 2 pieces at a time. There were 4 waiters standing behind you and listening to your conversations and trying to engage you in small talk while you wait for your next piece of fish. It was average quality sushi, and a total waste of money.
Be the first to ReplyYou will be able to eat many kinds of fish that you not
You will be able to eat many kinds of fish that you not normally find at Sushi place. The fish is fresh and good quality. They import the fish from Tokyo 3 times a week. I love the Tai fish and squid a lot. The sushi is right amount for rice that you can enjoy the full texture of the fish. It is quite expensive but it is a good experience.
Be the first to ReplyDon't come here expecting you will have the sushi by Shion
Don't come here expecting you will have the sushi by Shion or Noz. It's not bad for the price, considering how ridiculous the sushi price has been in nyc. But at the same time, the chef has horrible attitudes so why would you come back here?
Be the first to ReplyI rarely give 5 stars to places, Nakaji deserves all of it.
Looking for an omakase spot to celebrate my fiancee's birthday has been so difficult this year, partly because omakase places have gone up (even the mediocre ones).Nakaji is exactly what it is: a fancy, incredible experience with keen attention to detail. I read a lot of reviews of people being upset because of the price, the fish being cold, the unit costing extra, the ginger being cut too thick, the chef not talking, bla bla bla. Everyone is going to have something to say, but you are exactly getting what you are paying for and more.The attention to detail, the ambience, the food, the drinks, everything is worth every single dime. The chef's mood will depend on the crowd, so do not be alarmed if he doesn't interact with you, and that's okay.If you love Noz, Satsuki(bye bye), Ushiwakamaru then go ahead and try this place out. And also, do not be late.
Be the first to ReplyI was really looking forward to this touted establishment
I was really looking forward to this touted establishment for its tradtional edomae style and authenticity. In the last 10+ years, a very crowded upper-echelon omakase menu has develeoped in NYC, so I couldn't pass this one up. I had mixed feelings about my expereicne, so it took some time to drum up this review.PRO & CON:The chef flavored the nigiri rice and the temperature was perfect. Rice were packed but could still maintain its individual kernel, so that is an impressive skill. The fish was excellent, but interestingly enough, not unique enough to warrant a $300 omakase. Marinated whelk, baby yellowtail belly, soy cod? This is not premium, difficult-to-source food. The uni flight was an extra $50 for 2 pieces of uni. On the other hand, the extra paid for the crab dish was definitely worth the moolah. Hairy crab is generally hard to get by air, and it was de-constructed and prepared very well. We liked the way the fish was cut only immediately prior to serving, which is how they do it in traditional Japanese sushi joints. This definitely added to the duration of the dinner, but that's the price of tradition.HOWEVER, what detracted the most from the experience was the chef himself. He did not communicate at all except to state the fish in Japanese; his staff would introduce the food. He looked pissed-off or stoic at best, and the 2 late-comers who sat in the middle really triggered him. He made it a point to serve them last; in fact, slammed their nigiri down at one point. Near the last 3 pieces, he told the patron to get off her phone, in clear English, so the fact that he refused to talk to any of us throughout the meal was in retrospect, sort of crappy. My husband said the only time he smiled in the THREE HOURS was when he served the last piece (TAMAGO!!!!, or egg, if you can believe it) and clomped off in his wooden shoes.It was really sort of upsetting to see how he treated the 2 late-comers. For G's sake, it's not like he's curing cancer with his meal. For dinner that came out to 1000+ for 2, I cannot come back! What if I'm late?
Be the first to ReplyAmazing experience all around! Extremely authentic and was
Amazing experience all around! Extremely authentic and was the perfect combination of taste, ambiance and service. From appetizers to nigiri to the cocktails, I enjoyed every part of the experience. Will be back!
Be the first to ReplyWent there this month.
The Omasake is $325 per person for Uni Flight. The Uni flight is the best that I've tried in NY, highly recommended!
Be the first to ReplyJust as amazing as we had hoped.
Our apps were a soba dish, sashimi, a snail, and shirako (cod sperm sac, which I liked more than my wife...), and I thought all of them were fantastic. That was followed with ten pieces of nigiri, an eel hand roll, tamago, and a strawberry dessert. The nigiri was among the best I've had, and definitely not your typical lineup -- the pieces here were more unique than I think you'd get in a typical NYC omakase. It also felt like the fish were made with more varied and unique textures than we've had in other places. We also did the uni tasting as three of our pieces, and all three were pretty amazing -- it's an expensive upgrade, but when in Rome...Obviously an extremely expensive meal, but incredible food, incredible service, and really an amazing overall experience.
Be the first to ReplyThis place is super traditional which is right up my alley.
The chef wore wooden slippers as he walked around which was super cute. This place was pretty hard to book and make a reservation, but one opened up last minute thanks to Amex's global dining access on resy and I'm glad I switched my omakase to Nakaji that night. Before we entered the dining room, there is a bar area that was super pretty. It was finals week for me so I didn't drink but I've heard good things about it. The fish was super fresh - quality was amazing and the appetizers were so good as well. The scallop with bayberry was amazing! So hard to find a place with tasty bayberries in the states. Each piece was amazing, no complaints! The dessert at the end was the cherry on top!Enjoyed the combination of black sugar and vanilla ice cream. Probably would have liked to see a few more pieces of nigiri but also given that the experience went by a bit slow, I didn't mind. The chef also gave each of us a yuzu fruit at the end to take home which was a super nice gesture. We also all got a Nakaji yuzu cookie which was nice to top it all off!Huge blocks of ginger - personally, I like smaller, sliced pieces in between my courses, but for those who love ginger it's great. I just nibbled a bit each time. However, the only downside to this place was the speed. I ended up spending almost 3 hours here for dinner and was quite tired by the end. There were only 8 diners so I expected it to wrap up within 2.5 hours max.
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