Chef of the Week: Daisuke Nakazawa, Sushi Nakazawa
From humble beginnings in Tokyo to the pinnacle of New York’s fine dining scene, Chef Daisuke Nakazawa has charted a remarkable culinary journey—one that began under the legendary Jiro Ono and now continues at his acclaimed restaurant, Sushi Nakazawa. Known to many from the iconic documentary Jiro Dreams of Sushi, Nakazawa has earned a reputation for precision, humility, and a deep respect for the craft of sushi.
At Sushi Nakazawa, he has created a distinctly personal style—what he calls “NY-mae”—a refined fusion of traditional Edomae sushi tailored for the American palate. Despite the soaring popularity and exclusivity of omakase dining in the U.S., Nakazawa remains committed to accessibility, offering a Michelin-starred experience at a price point designed to welcome more diners into the world of exceptional sushi.
This week, Chef’s Pencil sat down with Chef Nakazawa to talk about his evolution as a chef, the philosophy behind his cuisine, and the lessons he hopes to pass on to the next generation of sushi masters.
1. You famously trained under the legendary Jiro Ono. What was the most valuable lesson you learned during your time at Sukiyabashi Jiro?
He taught me about perfection, discipline, how to be a sushi chef—and how to be a good person.
2. What drew you to the art of sushi specifically, and how has your understanding of it evolved since your apprenticeship days?
I was open to the idea of sushi because my best friend was going to train to become a sushi chef! I still learn something (new) every day.
3. What was the biggest challenge in transitioning from being a student in Tokyo to a head chef and owner in the U.S.?
I didn’t own a restaurant right away. After I left Japan, my family and I moved to Seattle, where I worked at a sushi restaurant. A few months later, my now co-owner, Alessandro Borgognone, reached out to me, and I came to New York to meet him. The biggest challenge was transitioning from working in a restaurant to owning one.
4. Sushi Nakazawa is one of the most revered sushi restaurants in America. What was your vision when opening the restaurant in New York?
To make the best sushi I can and provide the best experience for our guests.
5. How do you define your style of sushi? Is it strictly Edomae, or have you made deliberate adaptations for your American audience?
I call my style NY-mae. It’s a spin on Edomae, a fusion of Edomae sushi for New Yorkers.
6. You serve a 20-course omakase. How do you decide the progression and seasonal ingredients for each service?
Our menu progresses from lighter, more delicate flavors to more intense ones. Our fish—and any additional ingredients we use—are always dictated by the seasons.
7. What do you hope diners take away from the Sushi Nakazawa experience beyond just the food itself?
That they eat each piece of sushi in one bite, and leave feeling full and having had a good time.
8. Japanese restaurants—especially omakase-style—now dominate the upper tier of New York’s fine dining scene, with nine of the city’s most expensive Michelin-starred restaurants being sushi-focused and many omakase menus priced well over $400, according to Chef’s Pencil. Yet, Sushi Nakazawa has maintained a
relatively accessible price point for a Michelin-starred experience. Why was that important to you, and how do you continue to deliver such high standards at around $160 per person?
Value is very important to me. I make sushi for everyone to enjoy, at a price point we can all feel comfortable with.
9. Sourcing ingredients—especially seafood—is critical to great sushi. How do you ensure the highest quality and authenticity in your fish and other components?
From early on, we developed relationships with fishermen, so we know and trust that the fish we serve at Sushi Nakazawa is of the highest quality.
10. Is there one particular ingredient or cut of fish that you personally enjoy working with the most? Why?
Kohada—gizzard shad—is one of the true Edomae sushi pieces. Mastering the cutting and curing process for this specific fish is always challenging and showcases the true skill of a sushi chef. It’s my favorite.
11. How do you balance tradition with creativity? Are there elements of modern technique or fusion you allow into your repertoire?
The nigiri we offer at Sushi Nakazawa isn’t strictly traditional. I enjoy experimenting and taking suggestions—not only from our sushi chefs, but from customers as well. I learned about finger limes from a customer, and after trying one, I incorporated it into the menu.
12. How do you approach training and mentoring young sushi chefs in your kitchen? Do you replicate the strict structure you experienced in Japan?
In regards to training young sushi chefs, I train them differently than I would if I were in Japan.
13. What qualities do you look for when hiring someone to work at Sushi Nakazawa? Is formal sushi training a requirement?
No formal sushi training is required, I respect any sushi or non-sushi experience they have. What I look for is passion and people who are eager to learn the craft.
14. How do you maintain consistency and excellence across your New York and Washington, D.C. locations?
We have all of the right people in place. Whenever we open a new location, we have people from the locations that have been open for a number of years go there for training, or in some cases those people move to the new location and run them.
15. Japanese cuisine isn’t just gaining recognition—it’s becoming a dominant force in global fine dining, with a significant rise in Michelin-starred Japanese restaurants outside of Japan. What does it mean to you to be part of that global wave, and how do you see your role within it?
Being part of the global wave I try to uphold the standards of sushi in America. I feel my role now is to nurture the new generation of chefs and be a part of their success. I feel the most joy when the people who have worked for me open up their own omakase restaurant.
16. Do you feel a responsibility to represent traditional Japanese culinary values while operating in the U.S.?
No. I am fortunate for my training in Japan but what we do at Sushi Nakazawa is very different. We approach dining with a less reserved – but equally focused, Western sensibility.
17. Are there any misconceptions about sushi or omakase dining that you often encounter among Western diners?
Western diners often eat sushi in multiple bites, mixing wasabi with soy sauce, placing pickled ginger on top of the sushi piece. We encourage the opposite.
18. Outside of sushi, are there any traditional Japanese dishes you especially love—something you’d cook or order for yourself?
Menchi Katsu. It’s a ground beef and pork patty that’s deep-fried with panko and served with a fruit sauce, thinly sliced cabbage, miso soup, and a nice glass of red wine. I always have this dish on my birthday!
19. What advice would you give to young chefs who dream of mastering sushi?
Strive to be a better person every moment of every day. Make a plan, set your goals, and accomplish them—one goal at a time.
20. Do you have plans to open more restaurants—or explore new formats or regions—in the future?
Yes. We’re opening a location of Sushi Nakazawa in Los Angeles. We also launched a delivery-forward concept called Hi. Dozo in LA, in partnership with DoorDash.
Note: This interview has been lightly edited for clarity and length.
