Sushi Nakazawa

"Famed Jiro trainee Daisuke Nakazawa is behind the counter at this West Village sushi restaurant with one star. Omakase sushi is $160 in the dining room, or $190 at the bar." - Eater Staff

"Daisuke Nakazawa—the apprentice from Jiro Dreams of Sushi—created the menu here, and in an ideal world, you’re sitting right at his counter. The man must daydream in texture and temperature, because whether mackerel, smoked skipjack, or shrimp are on his menu, they are seasoned lightly, brought to a very precise warmth, and served to transcendent effect. Reservations open two weeks prior to seatings, so book in advance: People who have heard the four-star raves are here, whether they have sushi cravings and have their saved their pennies or just have money to burn. —Alex Van Buren, contributor"

"If you’ve been disappointed with your sushi outings lately and need a sure thing, book a table at Sushi Nakazawa. You might have heard about this West Village spot because the head chef was featured in Jiro Dreams of Sushi. The mostly-black-and-white space feels modern, and if you sit at one of the counters, you’ll get around 20 courses of flawlessly-prepared sushi for $190. (You can get the same omakase in the dining room for $30 less.) This place is pricey, but you get what you pay for." - bryan kim, neha talreja, will hartman, sonal shah

"When Sushi Nakazawa opened in 2013, $150 still felt like an intimidating price tag for an omakase. Now, there are a ton of spots where you can easily spend $300 or more. This puts us in the awkward position of having to tell you that—at $190 for 20 courses—Sushi Nakazawa is now actually a pretty good deal. Don’t tell anyone we said that, but do come here for your next special occasion. The gallery-like black-and-white space is starting to feel a bit dated, but the fine-dining-style service (servers in suits, wine pairings, etc.) is still excellent, and the simply dressed nigiri is perfect. " - bryan kim, neha talreja, hannah albertine, will hartman

"Daisuke Nakazawa—the apprentice from Jiro Dreams of Sushi—created the menu here, and in an ideal world, you’re sitting right at his counter. The man must daydream in texture and temperature, because whether mackerel, smoked skipjack, or shrimp are on his menu, they are seasoned lightly, brought to a very precise warmth, and served to transcendent effect. Reservations open two weeks prior to seatings, so book in advance: People who have heard the four-star raves are here, whether they have sushi cravings and have their saved their pennies or just have money to burn." - Emily Saladino, Devra Ferst