Sushi Nakazawa

This second outpost of Chef Daisuke Nakazawa’s critically acclaimed sushi house is elegant and intimate with dark wood and gold accents. For the best seat, angle for one of the leather stools at the marble counter, where you can watch the itamae work their magic. The team works in a tidy fashion, their hands moving as adeptly as a surgeon along meticulously organized counters. Ingredients are sourced both locally and from abroad and each course is presented like a revelation—from bright orange spring salmon with glossy soy to firm cuttlefish with shiso leaf and plum sauce.
It will take you a couple of hours to work your way through the luxurious 20-course omakase of the chef, who trained under the legendary Jiro Ono, but rest assured it is time well spent.