Is Sushi Nakazawa Really Worth $180? Michelin Star Sushi Review

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Among the most famous sushi restaurants in New York City, the most famous sushi restaurants in the USA, and the most famous sushi restaurants in the world, Sushi Nakazawa is one of the best. In this video I provide an honest review of Sushi Nakazawa, the renowned Michelin Star sushi restaurant in NYC. I seek to answer the question of whether Sushi Nakazawa is truly worth its $180 price tag and also seek to answer the question of is Michelin Star sushi worth the price and is Michelin star sushi overrated or not.
In this video, we eat the best NYC omakase sushi from recipes by Chef Daisuke Nakazawa. Daisuke Nakazawa was the apprentice of Jiro Ono, most notably from the documentary Jiro Dreams of Sushi, where he was made to make the famous Jiro Ono tamago or Jiro Ono egg omelette sushi. He was made to spend a year straight making the Jiro Ono egg sushi recipe until it was finally perfect. We showcase the famous Sukiyabashi Jiro egg sushi here.
Sushi Nakazawa is regarded as one of the finest restaurants in NYC, getting a Michelin star. Is the Michelin Star status a guarantee of an exceptional sushi experience, or is it all just overrated?
If you love sushi or are curious about the world of high-end dining you will hopefully like this vid. In this honest review of Sushi Nakazawa, we will break down each of the omakase pieces and determine if they are good or just average. We will also showcase the overall fine dining experience of this legendary Michelin Star sushi restaurant in New York City.
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Restaurant Deets:
Sushi Nakazawa
23 Commerce St, New York, NY 10014
Images:
Jiro Ono
Link: flickr.com/photos/89060048@N0...
License: creativecommons.org/licenses/...
Jiro Ono with Barack Obama and Shinzo Abe
Link: www.flickr.com/photos/obamawh...
License: Public Domain
Daisuke Nakazawa
Link: upload.wikimedia.org/wikipedi...
License: creativecommons.org/licenses/...

Опубликовано:

30 май 2023

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Комментарии : 331

@husseinten Год назад

I have seen countless food reviewers But I am getting addicted to your super detailed review on each and every food you eat Not only with speech but also with facial expressions

@uaeats Год назад

Thanks! Haha yeah apparently I have a distinct eating face

@patshozo9158 Год назад

As my Japanese mother made sushi at home when I was growing up, she would fan the hot rice while mixing with sushi vinegar, mirin, salt and a bit of sugar. The sushi rice should be room temp - not hot so you are correct. Salmon is not normally served in traditional Japanese sushi restaurants - it's more for westerners who like: salmon, cream cheese, California rolls, etc..

@jayaniceday3602 11 месяцев назад

Regarding the salmon, you are correct in the past. Japan did not typically have raw salmon as a neta for sushi, mostly due to the possibility of parasites in the fish. However, with the recent technical advancement in flash freezing, it has become possible to kill the parasites while preserving the texture of the flesh. So salmon has become more common even in Japanese Edomai sushi. Of course in Kyoto oshizushi, salmon was one of the more common fish because they cured the salmon with vinegar. So it had a more pickled taste but it made it possible to use the fish even pre-refrigeration. It was of course the more traditional sushi before the Edomai sushi, which is what almost all the US sushi is based on. Edit: Oh and fanning the rice is correct. My mom did the same thing. In fact, it is one of the things typically done in Japan for sushi rice, else you end up with soggy rice when you pour the vinegar and other liquids into the rice. I often go to sushi restaurants in the US and find the rice so soggy and feel like the restaurant chef needs to take sushi 101.

@heathermartin8932 Год назад

In Japan, Rice ( shari ) should be at blood temp ( 37 C ) . Fish ( neta ) is cooler. Wasabi root loses its` flavour 30 mins after grating. Wasabi (sic) from a tube is horseradish with food colouring. You just moved up a few leagues.....You will get used to the difference the more times you try it.

@SV-lk3ki Год назад

You rock man. You deserve your own show on the Food Network!!!

@uaeats Год назад

That would be cool!

@yuhyuhyuhbanjo 6 месяцев назад

i genuinely love your channel UA. keep doing your thing. you're a really likable and warm person

@user-er8kz2jg6o Месяц назад

And not pretentious.

@JustJigit 11 месяцев назад

Sorry I should have subscribed earlier, been watching your vids for a few months now. Love the honesty you are able to describe with eat bite!

@shell_heh Год назад

Love your videos especially those of NYC. Love that you always give your honest opinion.

@uaeats Год назад

I do my best to be honest and fair!

@MrBluesilverred Год назад

Thanks UA, always an entertaining and honest review! By the way, your background Ragtime piano loop is great! Upbeat and subtle! Cheers!

@keanhsu-official Год назад

I would rate Nakazawa a 9/10. I've been to Nakazawa several times, and it's $150/pp tasting menu is one of the cheapest Michelin sushi restaurants anywhere in the world. I kid you not. To eat at a better sushi restaurant in NYC, you're jumping to $300-$1000/pp omasake. The taste/price value-ratio above 9/10 gets unreasonably high. Also having a shellfish allergy has you missing out on some of the best courses at nearly all sushi restaurants (sorry, I don't want you to feel bad). Thanks for the review!

@uaeats Год назад

Thanks for sharing your thoughts! Tina loved it so to each their own of course. And yes I do wonder if being able to eat the shellfish would have changed my perspective on the overall meal

@patrickkelly8095 4 месяца назад

What are those other $300-$1,000/pp restaurants?

@keanhsu-official 4 месяца назад

@@patrickkelly8095 Masa in NYC is $950/pp for a counter seat. It's fully booked 100% of the year. That doesn't include drinks or taxes. The owner/head chef is also considered the best sushi chef in the world, outside of Japan.

@patrickkelly8095 4 месяца назад

@@keanhsu-official yes, I forgot about masa. I couldn’t even get the wife to agree to go there for our anniversary. Haha

@mgalstan 9 месяцев назад

One of your best reviews- good job!

@mikehunt65420 Год назад

another banger UA . great review and video love seeing nyc

@uaeats Год назад

Thanks!

@soupafi Год назад

I've even heard that sushi at Jiro's place is just "meh". But I do like that you present a fair and honest review.

@joeychan6300 Год назад

Jiro (and even his second branch in Roppongi Hills) have a reputation for being brusque towards uninitiated diners (especially foreigners) like forcing them to eat fast and making sure they eat every piece. Some would even describe the chef as ill-tempered like your stern, grumpy grade school teacher. It seems that Jiro only prefers to serve solely his lifelong customers and not first time visitors.

@nsbioy Год назад

@@joeychan6300 at his stage, Jiro can afford to do to customers whatever he wants

@joeychan6300 Год назад

@@nsbioy I could recall he wasn’t even publicizing his own restaurant, it’s the media that’s blowing it up.

@uaeats Год назад

@@joeychan6300 This Jiro dude sounds like a jerk

@elroyvanderley6460 Год назад

@@joeychan6300 sounds like the soup-nazi

@Noopnoop1 3 месяца назад

UA! nyc local here, proud your'e showing off the city right! keep it up

@801guitar3 Год назад

Thanks for the video!

@treysiebel7096 Год назад

Good review, I’m just getting into sushi, and I want a fun atmosphere for the price I’m paying for it , but there are people in this world who are all business and no fun , keep up the reviews love them and your honest opinion .

@uaeats Год назад

Glad you liked the vid! I have only had omakase a few times but I really liked Sushi By Bou. I think they have locations in NYC and also one in JC. People working there were really chill at friendly and it's only $60 and quite tasty

@kentmalone8539 Год назад

I've never had sushi, living vicariously through you I want to try it now. There's Sunny's sushi seafood and steak just down the street from me. Another great review 👍

@landkina 11 месяцев назад

Hey Ua i love your videos I'm from New Zealand gr8 you got to try NZed salmon I'm hoping you make it out here 1 day there's a whole world of amazing eats to be had here keep up the great content you deserve so many more subs & I've been spreading the word......

@tested123 Год назад

im not into sushi like i used to be but im gonna watch because ua always has a great perspective

@uaeats Год назад

I hope you enjoyed the vid!

@tested123 Год назад

@@uaeats hanvt seen one i didnt enjoy yet! but im not fan of sushi anymore. not because of you

@oscar21781 11 месяцев назад

I feel like I was there eating with you through your description of everything. I wish you didn't have a shellfish allergy because some of those missed pieces made me say "awww" haha but no big deal your health is most important. Keep these coming! Thank you

@loudlament1657 8 месяцев назад

Very objective review. Love your honesty.

@luvtravel2927 Год назад

Thank you for your honest review UA

@uaeats Год назад

You're welcome!

@mx5am945 10 месяцев назад

Best reviewer 👏🏼👏🏼👏🏼

@thehungrypetite 2 месяца назад

Nice review! I think you would have really loved it when Chef Nakazawa still served behind the counter (circa 2015). His personality made the atmosphere fun and casual, but still fancy! And the tamago back then was mind blowing!

@mikechoi1577 6 месяцев назад

I love you cause you are honest.❤

@31dktran Год назад

I’ve been to Nakazawa a few times and it’s my favorite sushi spot for sure. It’s definitely a special occasion kind of place because of the price but I think it’s totally worth it. Also, I believe the rice is in a bamboo basket inside the rice cooker. It’s not actually directly being stored/taken out of the rice cooker. I’ve never had an issue with the rice temperature. 🤷🏻‍♂️

@ChamP10nk1ng Год назад

Very monumental here what you're doing going to the more costly restaurants & giving us the bird's eye view & i'm seeing a pattern of "over-priciness" & not tasty enough. Tyvm for breaking the curiosity.

@uaeats Год назад

Glad I was of assistance!

@ernestedwards4073 3 месяца назад

BOOM 💥 Keep up the reviews! Sure do enjoy hearing your description of eack item, especially the Salmon. I sell fresh Salmon and smoked salmon sure would enjoy a visit im in Cascade Locks Oregon from July to November

@WongWaiHoong 11 месяцев назад

Came across your videos and liking it already. May I know how many hours it took for the whole Sushi Nakazawa experience?

@alanharrison694 Год назад

You are right about the rice. Should be room temperature, so it doesn’t degrade the fish. I was fortunate enough to be invited to Bar Masa twice, and really enjoyed the omakase, but a thousand dollars each, definitely felt a little too extravagant. The pieces you had did look very good.

@uaeats Год назад

Wow. I want to try Bar Masa sometime as I hear it's the same as Masa but just not made by Masa himself. I didn't know they also offered omakase

@popo87 9 месяцев назад

@@uaeats Jiro-style sushi supposedly serves body temperature rice but Kanesaka-style sushi rice is generally slightly warmer, that being said rice shouldn't be steaming but kept warm in an 'Ohitsu'.

@xiolen1 11 месяцев назад

Best Sushi by far I have had is at N/Naka in LA. I ate at most of the famous restaurants in the US and Japan and yet to find better. The chefs family owns the largest fish market in LA and gets the finest selections that rarely make it to the public. Exquisite

@Fendoxx Год назад

Another amazing video as always, UA! I look forward to watching more content!

@uaeats Год назад

Thanks!

@nicholasnguyen6973 11 месяцев назад

Great honest review! I was going toward the feeling of your end result review by mid video. I agree with you. It's not Worth the Cost!

@LauranChilds Год назад

Very enjoyable! 😁

@uaeats Год назад

Thanks!

@method341 3 месяца назад

Thanks for being value oriented and not a three-michelin star snob like some RU-vid reviewers.

@user-bx4eh9uc6f Месяц назад

I happened to watch one of your videos yesterday, and can’t stop watching them. I just love your nice and straightforward approach. Btw, what you think was eel wasn’t. I don’t know how it’s called in English, it’s ANAGO, a traditional sushi fish. As you pointed out, it is paler in color and flavor, and much flakier, in a good way. Eel, UNGI in Japanese, isn’t traditionally used for sushi. While salmon has become commonly used fish for sushi and even served at prestigious sushi restaurants, they wouldn’t serve eel.

@brandoncarpenter9681 Год назад

Looked like a beautiful sunny day in soho when you filmed, this time of year is why people fall in love with nyc

@uaeats Год назад

It was Greenwich village actually. Yes it was a beautiful day and very lively!

@slimtengi6120 Год назад

heya UA Eats, I found you through a certain ahem subreddit haha... Anyway, wanted to let ya know that your videos are super enjoyable :) it's super chill and your thoughts make sense. Not many channels that have both in the food vlog genre lols. You're doing great and I hope you reach your goals!

@uaeats Год назад

Thanks for the kind words! Apprecaite that you've been supporting the channel for a while

@doubledenim1341 Год назад

love you, dude!

@uaeats Год назад

Thanks!

@dooodooodooo555 Год назад

Sushi rice (particularly for nigiri) should be BODY TEMPERATURE. Everyone who is telling you it should be room temperature does not know what they are talking about. Room temperature sushi rice has "died" slightly. Neta (topping) should generally be a bit colder than ROOM TEMPERATURE. Source - I have worked with notable Japanese sushi chefs.

@andrewchiu6226 6 месяцев назад

"Sushi rice (particularly for nigiri) should be BODY TEMPERATURE. Everyone who is telling you it should be room temperature does not know what they are talking about." Correct. Also, it's not uncommon for some Tokyo sushi bars to go even warmer. Sugarfish/Nozawa Bar is notorious for their very warm rice.

@daleybrennan9867 Год назад

Excellent review as always. Thanks, UA!

@uaeats Год назад

You're welcome!

@nopinotnoir1107 11 месяцев назад

As another person wrote the eel indeed looks like anago rather than unagi. Anago is usually steamed rather than grilled with sauce thus giving it a lighter color. I prefer unagi too!

@chipguy11 4 месяца назад

you are totally correct! The rice should not be hot or cold! I have experienced poor rice temps at many sushi joints. Also when the fish is too cold is not good! Many of your descriptions don't sound very good for a high end place! Good job!

@nyfunk6981 Год назад

It makes a big difference if you sit in front of Nakazawa at dinner. Also you missed out on all the shellfish dishes. Plus 180 for omakase is now on the cheaper side compared to how crazy expensive omakase is in nyc. Love your reviews btw

@sundaybest27 Год назад

UA is allergic to shellfish, unfortunately.

@uaeats Год назад

Yeah it would've been cool if Nakazawa were there, but I guess he has multiple restaurants now so he doesn't need to make the food himself. I actually would say $180 is still expensive for omakase or average, though cheap for Michelin star awarded joints

@waynepreston542 Год назад

Wow for $400 you could eat out all week in K-town and still have money left over. That price is outrageous. Thanks for showing us how most of these expensive places are not much better than a good local find like Sushi 35.

@beavermcdoogles Год назад

@@nsbioy exactly

@uaeats Год назад

Yeah it's very expensive. I think $100 might be reasonable but $180 is a bit steep and the quality did not match the price

@i810eggs 9 месяцев назад

Kabuto in Vegas, relaxing and likely better food. The chef takes the time to chat you up, the rice is perfect, and the wait staff is super attentive and eager to please. You will eat fish that you've never had before and the quality is outstanding, flown in from Japan every day

@Starlysh 7 месяцев назад

I'm thinking of going to their location in DC and came across your review. I'm honestly more of a fan of sushi rolls instead of just a piece of fish over a ball of rice, so I'm not sure this place is my jam. It does seem like a special experience though. Thanks for sharing!

@Eli_skips Год назад

How dare you insult the student of Jiro!!!😂😂😂 Love the unbiased review. I do agree. Sushi rice should be room temperature. Wonder if they were behind🤔🤔🤔 Love the growth of the channel. Might see you in a Netflix series one day. Remember us little people though😁😁😁

@uaeats Год назад

Jiro gonna come after me now! Haha yeah I do wonder if the warm rice was not normal, though if so I feel he would have been fanning the rice. We will see where the channel goes! For now I am aiming for 50K subs, then 100K. TV show still a big pipe dream

@thai33oz 11 месяцев назад

Sushi 35 West is the truth. Thank you for introducing that place

@FoodJapan Год назад

The fluke looked like engawa which is a crunchy part of the fin. The eel looked like anago which is a sea water eel and less fatty. Unagi is usually fresh water, very fatty, different and better.

@uaeats Год назад

Interesting. Thanks for sharing!

@hiddenwarrior1234 10 месяцев назад

For the Eel you ate, it is called Anago. Which is salt water eel. You are used to eating Unagi, which is fresh water eel. The colors are different + prepared differently

@alisachamoy225 Год назад

Have you ever eaten at Sushi of Gari? You might like that. It's great quality and you can do an Omakase of just the sashimi so you can avoid the rice issues. It's hard going to an Omakase and having a shellfish allergy. Great review!

@uaeats Год назад

Thanks for the rec!

@Ginger30161 11 месяцев назад

you should also review the new sushi counter at Costco (in their Issaquah, WA location)

@seungkim8576 Год назад

1) I don't want to see a blowtorch at a sushi place. I feel like it can be used to hide the quality of the fish. 2) This omakase is too much of the same thing: pieces of fish on rice; you're getting full mainly by the rice. There should be more variety in how the fish is presented/paired. I thought that visually the whole lunch was pretty boring--except for the dessert. 3) I agree about the temperature of the rice. If it's too hot, I'm sure it has a negative effect on the fish, as in perhaps even starting to cook it slightly. I don't think Nakazawa is quite as obsessive about quality as his mentor Jiro. For $180, I can think of several great meals I'd rather have.

@nsbioy Год назад

Why not? I guess it is true that cooking can hide the quality of ingredients, but the most common use of cooking is to enhance the flavor, not hide flaws. Just IMHO. I have seen the same fish served with and without blowtorch side by side.

@seungkim8576 Год назад

@@nsbioy I'm no chef, so it could very well be that using blowtorch on raw fish is a genius move. But I've seen many, many videos of master sushi omakase chefs and I don't know if I've seen anyone use a blowtorch once, much less 3-4 times. Maybe it's just me, but if I go to a sushi place, I'm going there for the raw fish. Maybe Nakazawa is a genius in using a blowtorch and serving fish on hot rice, but I have my doubts.

@nsbioy Год назад

@@seungkim8576 A lot of sushi preparations use partially or fully cooked fish by design, which is true in most any omakaze.

@andrewlawson4901 Год назад

I've been to a couple of expensive sushi places and I always feels like it's a type of food that is never satisfying (and never worth the high price tag) compared to like an expensive multiple hot meal courses or a juicy prime steak since it's always the same thing, with a slightly different variation (pretty much rice and raw fish). After leaving expensive sushi restaurants, I always have that thought that ''yeah, I could've gone to that less expensive sushi joint or that AYCE sushi restaurant for a fraction of the price''. Appreciate the honest review!

@nsbioy Год назад

Interesting. I feel the opposite and consider omakaze among the best experiences I've had thus far. And so far I have been relatively disappointed at steak houses.

@uaeats Год назад

Interesting. I've never been to a $100+ restaurant before this one. I do think though that the Nakazawa sushi was good, but you can get similar quality sushi at other sushi restaurants for much cheaper price.

@nsbioy Год назад

@@uaeats once you have your patreon up, go ahead book a spot at one of the expensive places. It is an interesting experience that is different from the norm. Not saying that food is that much better, but the experience is worth it once in a long while. Masa does not seem to allow photography (at least from the website), but Ginza Onodera, Sushi Noz, and others do no problem.

@anthonyfender72 Год назад

Great review!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

@uaeats Год назад

Thanks!

@bsnitkov Год назад

Did they not serve sea urchin? When I went to the DC version we were served different versions of Sea Urchin.

@jar7636 Год назад

Can you give me a recommendation of where to go for sushi in Philadelphia?

@dawsonje 2 месяца назад

Interesting to hear different perspectives on price/value. I feel that for something of incredible quality and unique creativity like a real master of their craft could produce, $180 is not expensive at all. I can appreciate if others feel differently, but that’s my view So glad you decided not to keep filming/talking in there UA. Sometimes it’s best to just enjoy the experience, without calling too much attention to yourself, and let others do the same.

@robbiedaniels2164 Год назад

I recommend suzuki shokudo in queens. Its the perfect combo of quality and affordability, in a little mom and pop type shop. That meal in japan would be about 40 bucks.

@uaeats Год назад

Thanks for the rec!

@maikirainton1647 11 месяцев назад

Sorry, you can’t say it’s the best sushi in the whole world when there’s places like Japan haha, the US isn’t the entire world. And in this specific session, it probably wouldn’t even get a normal 3 star review in Japan. Regardless enjoyed your video(s) and reviews! Edit: Woah yeah wtf, rice should not be warm, lol. This place is doing things very wrong, at least in this session. And the eel piece might have been Anago, which is smoother/nuttier and more subtle in taste than Unagi. Anago is from the ocean, while Unagi is from freshwater reserves/rivers. Anago is commonly used in sushi. You should come to Japan sometime!! I think you’ll honestly be blown away by the quality here. It’s miles above the US imo.

@2Wheels_NYC Год назад

Well that all looked great, but that is pricey. And I agree, the warm rice would throw me off. Funny you mentioned conveyor belt Sushi, when I lived in England, there was a place called YO! Sushi, and I probably ate there once a week! If you're ever in my neighborhood, there's a new spot to check out, and they're phenomenal. Bayside is the home to a fantastic new Omakase restaurant called Masaaki. They offer 3 levels ranging from $78 to $138, and an a la carte menu. The service is excellent, it's not stuffy or pretentious. The quality is superb, and it's 5 minutes from my house (big perk!) Their 3 course lunches are what I usually go there for, and they start at $16! (With the same care and quality that you'll get at the Omakase tasting!) If you're ever in my neck of the woods, I'd love to join you! It's worth the trip to Queens!

@uaeats Год назад

Yes I do love conveyor built sushi! It's not always the best quality but you can eat a lot and a lot of variety and it's a lot of fun. Appreciate your reco, I may check it out sometime!

@mikerand1980 11 месяцев назад

Maybe a note here for UA and others - food doesn't usually get arithmetically or exponentially better where it evenly matches the price tag. It's the law of diminishing returns, you're paying more, maybe MUCH more for food and it is better, but just because something is five times the price it isn't going to be five times the flavor. It may only be a step up or two from the standard variations. Also, the fact alone that you can't eat and judge shellfish makes this entire review suspect. UA eating the substitutes isn't the same, especially when your friend stated it was much better.

@sleazo930 Год назад

That was anago not unagi. Anago is saltwater eel so a completely different species. Also chuckled at the frozen part. Unless you are going to a high end sushiya or an eel specialty shop every eel you have ever eaten was frozen. As to the hot rice, that is a style of some chefs. Some like it some don't.

@uaeats Год назад

Whoops! Thanks for educating me. And yeah you're right that most fish and eel is prefrozen to eliminate parasites. You know what I mean though haha

@nsbioy Год назад

Sorry, but in what universe $180 for omakaze meal in NY is expensive? There are a number of places in NYC for $300+ not including beverages. Try and see how far $180 will take you at Masa Sushi, lol. I recently had a privilege to eat at Sushi Noz, which is a bit cheaper than Masa, and the bill was $700+ just for my beloved self. The omakaze part alone was $450. The rice was perfect, FWIW.

@user-bw5dx8nd6w Год назад

Excellent review, UA

@uaeats Год назад

Thanks!

@redflamelcd 3 месяца назад

I’m curious what happens if you just indulge in the shellfish? Is the reaction unbearable? Is it like gout where you can take medications to mitigate the allergic reaction?

@prohanta9360 27 дней назад

as someone with allergy myself (not selfish but prawn), he might get suffocated because his throat swelling (and entire face too) and might causing death due to it. happened to me once and doctor able to help in time

@megazard217 Год назад

also eating more than 1 otoro(bluefin fatty tuna) isnt too much, i ate a entire ototo don in japan and 10+ in multiple other occasions. This spot just isnt fresh and bad quality, also the Eel you are used to is usually "unagi" thats a freshwater eel, the one you were served is "anago" thats a saltwater eel, completely different its more tender and less flavourful and most certainly isnt fresh, frozen probably.

@uaeats Год назад

Interesting. Thanks for sharing the insight!

@hori166 8 дней назад

$180 is CHEAP for top-shelf sushi. Expect to pay $300+ in Tokyo. If you can get into one of these places, you know you're in trouble because there are no prices posted. The decor is Japanese minimalist wood and whitewash. Bling distracts from the food. The thing is, there are differences for those who can tell. Squid is ALWAYS tender in hi-end places, and the sea urchin is sweet, not salty. Yes, the one thing that tells you you're in a top-notch restaurant is the wasabi is freshly grated in front of you. The rice is NEVER cold, but the temperature of your hand. That steam was a bad sign I agree. Like UA I opt for a quality conveyor belt. I only like certain kinds of sushi so I avoid omakase menus. BTW you NEVER take the item off the belt, but order separately. At Sushiro your order comes down a separate belt to your table.

@yutakobayashi3460 6 месяцев назад

I agree, the rice should be room temperature. Regarding the “chewy” texture of the fish, that is more of a feature of fresh fish and good handling of the knife. In Japan, they separate fish by red meat and white meat. Higher grade red meat and salmon tend to be fatty, soft and tender. But white meat on the other hand is meant to be more chewy, because the meat is more concentrated when fresh, and many sushi artists tend to cut the meat in a way that emphasizes its freshness.

@roboliver9980 11 месяцев назад

Proper sushi rice is not cold but also not hot.

@biillyy 4 месяца назад

the high end places usually makes there rice warmer i noticed i actually like the warm rice

@OG_Dropbox Год назад

I frequently make my own sushi and love the warm rice and cold fish, felt almost offended every time you said it was bad lmao, I would be begging for that from my local places

@uaeats Год назад

Hey to each their own! Tina loved the warm rice and said she wished all sushi joints served it that way. If you like it then don't let anyone else tell you otherwise!

@dredgewalker 10 месяцев назад

Lots of people who eat sushi are used to having the rice at room temp. Tried it warm once and just found it weird but you do you and I'm not gonna judge you from liking it as food is subjective.

@DarkKnightCap Год назад

Yeah someone messed up big time with the hot rice. Especially for a Michelin star restaurant.

@quiksix25 4 месяца назад

I have a hard time paying that for sushi- there's a steakhouse on the main drag in North East, MD that has fire sushi- it's so good I've never even had their steak

@MrJoaoAfonso Год назад

Ginger was average? But is there any good ginger?

@dontbedummy8101 10 месяцев назад

Interesting review, but I think the 80% of what you get for 80% cheaper is very true for many of the super expensive dining experience. You really have to be those who finds a lot of value in that extra 20% to find these dining experiences worth it. At those price ranges the worth always becomes very controversial. As for rice temperature I think that's a really huge blunder. I believe you COULD serve sushi on slightly warm rice. I had that once at an authentic sushi bar and really enjoyed it, as that little higher temperature brings out the taste and fragrant of the rice. Steaming hot though I've never heard that is ok...

@24theMoney 11 месяцев назад

Sushi is too sophisticated for you man.

@deenyc1049 Год назад

The thing about sushi it has a lot to do with choosing the best fish. There’s only so much prepping you can do to elevate it.

@uaeats Год назад

I think that's kind of true for sure. It does kind of hit a wall. Per a friend of mine who knows sushi chefs in NYC, he said most good quality sushi restaurants get their fish from the same purveyors and they're all the same quality, so any differences in price are just due to rent and reputation

@samuraidoggy Месяц назад

Sushi looks very good for Sushi to have in USA or anywhere outside Japan, but to be honest, in Japan you can get better set for 60usd. The range of restaurants, the variety and freshness of fish, and the competition there just make it so that pretty much every Sushi place in Japan that costs over 40usd is better than the best sushi places anywhere else in the western countries, no matter how good the cook in those can be.

@sams212 Год назад

180 is not even that expensive for high end sushi . the top sushi places in nyc charge $500+

@jba2568 11 месяцев назад

Hey UA - love your reviews, but the warm/hot sushi rice is very traditional. Generally, sushi rice should be "body temperature" and the neta (fish) should be room temp. With less temp you won't taste the rice or the fish properly. I've eaten at Sukiyabashi Jiro (where Nakazawa-san trained) a number of times and their rice is very warm bordering on hot and intensely vinegared. Almost all of the top sushi restaurants in Japan or NYC are doing the same in one way or another.

@dosivaelectroniccompany 8 месяцев назад

헛소리 하고 있네 ㅋㅋ 일본사람들은 졸렬하고 오만하다

@MrBjorn6 Год назад

I don't love Sushi but I like Japanese food. I went to Kyoto and had Kobe beef and lobster for like $300 it was delicious!

@uaeats Год назад

Yum! I'd love to try Kobe beef sometime in Kobe

@MrBjorn6 Год назад

@@uaeats I was in Kyoto not Kobe😉

@MrBjorn6 Год назад

I had sushi at the old Tokyo fish market, it was way too much raw fish and too large, 😔

@michaelk2097 11 месяцев назад

That was like 6-7 pieces of sushi with a dessert. Def not worth it imo.... I've had omakases(around $75-$85) where it consisted of a full course meal: * soup/salad * appetizer * several sushi+a roll * main grilled item(such as seabass or steak) * dessert I'm not sure if either I missed the other entree items in this video or you didn't show other entree items(didn't they at least include a miso soup???), but 6-7 pieces of sushi+dessert isn't worth $180 imo no matter how good they are..... And no(I'd still be hungry), that portion would be an appetizer portion for me....

@dredgewalker 10 месяцев назад

Agreed with the rice, it should be room temperature because it affects the flavor of the fish.

@joshlidowdie24 10 месяцев назад

Once again cracking up over the prices. Im in Brazil, which has the largest Japanese population outside of Japan.😂😂🤣🤣😂😂😂😂😂

@tonygoodtimes908 2 месяца назад

You need to do the omakase at Sushi by M

@wendysalines4818 Год назад

Looked good but expensive for sure. Also they charged you an interchange fee ? Is that a state thing or ?

@uaeats Год назад

Not normal to charge that fee. Not a fan

@johnkovalicky3389 Год назад

Great review as always. However at the beginning the maitre d' gave you a look 2 kill because I guess he saw you were filming that was a big turn-off and those kind of high-end places are just too stuffy and Fufu for the average Joe ! I most likely would have probably been very disappointed with the hot rice , perhaps I'll just stick to Ralphs supermarket for my Sushi sashimi they make it fresh right in front of you for a fraction of the cost and for the most part it's pretty good sushi. It was nice to see though how the high-end people dine en sushi and sashimi !❤

@uaeats Год назад

Yeah I don't like stuffiness

@deniscalendarcatroun6167 11 месяцев назад

Did the Itamae change work surface and knife because of your allergy to shellfish? Cross contamination is a thing. Even his hands should be washed thoroughly and the rice changed since he has been dipping his fingers in the rice after touching the scallops.

@lizw.4901 8 месяцев назад

Really happy you reviewed this place because a friend recommended it. Don't think I would go for the price plus, the atmosphere seems too stuffy for me. I don't prefer to eat in a place that has a mausoleum-type atmosphere. Love your honest reviews and, like others say, great facial expressions!

@helenleung7868 6 месяцев назад

I feel like for someone who is allergic to shellfish, it’s unfair to review an omakase experience when you can’t actually enjoy the experience the way it’s meant to be enjoyed. Those prices are actually low end of NYC. I actually tried this place a couple months ago and personally enjoyed it. Not as filling as the omakase I had in Hawaii, but great quality of sushi. And yes, you can taste the quality and yes, I’ve also visited Japan numerous times.

@electricaltimelapsetest5713 11 месяцев назад

We've eaten at sushi kashiba in seattle a couple times and I recommend ordering stuff besides the omakase. Its just meh. Our face in seattle if Fuji sushi. Huge slabs of fish!

@user-jb3my4vr5f 9 месяцев назад

Theyre putting fish on rice. What justifies them to chsrge the price? I dont get it. The blowtorch?

@alant.541 Год назад

I think you're right. Sushi rice should never be served steaming hot. The heat will effect the flavor of the fish. I watch a lot of RU-vid. Anyway, $180 for omakase? YOLO! Thanks for another delicious review.

@uaeats Год назад

I agree. I feel warm temperature kind of hides the fish's natural flavor

@Ryguyhaan Год назад

Gotta pick up nigiri with your hands.😉. Especially at an omakase joint.

@uaeats Год назад

They said chopsticks and hands were acceptable, but you're right hands is more traditional. I was touching my phone a lot though recording so I was feeling germaphobic

@ageoflove1980 11 месяцев назад

So, a bit disappointing? Warm rice while it should be room temperature or lukewarm. Lots of salmon while that is not traditionally Japanese? I dont know but when I pay $180 I expect the full original Japanese experience, you know, the meal you just cant get anywhere.

@edntz 3 месяца назад

I always wanted to try one of these but it's not within my budget. But seeing this... i wouldn't do it. 3 good pieces of sushi for 180 dollars, with a bunch of average ones? Not worth it to me. Maybe i can try this one day in Japan if i ever get there just once for the experience and see if it's better there.

@topkho Год назад

No uni?

@sandboxhero7587 10 месяцев назад

I love steak, sushi and ice cream. UA I think we can be friends haha

@kdfooaijfea3asdf Год назад

Great video. I find that Omakase is rarely worth it. There are always hits and misses, but I can't stand how much they charge and how pretentious the restaurants and patrons can be. Like you, I would rather go to a relaxing place with good quality sushi. I don't need to see a show or special sauces that I won't remember the next day. The folks there seem so stuck up and pretentious and definitely isn't a place I would go to.

@nsbioy Год назад

It's good to have choices of places to go for sushi. Omakaze is the theater that just happens to feed you, IMHO.

@uaeats Год назад

I think some people like the rules and the vibe of the places. Not me though