Nakaji

Some of the best tasting sushi I've had in NYC. Chef Nakajima clearly only uses the best ingredients and has developed a great technique. He keeps the sashimi simple, focusing on the fish. In my opinion, the fish get better over the course of the omakase, creating a nice crescendo The longer menu includes several appetizers, that give a sample of Japanese flavors. The small squids in mustard and wasabi sauce were heavenly. The ginger was sweet and cut in thick blocks. It reminded me of ginger soda, and it's the second restaurant where I found myself eating the ginger because of the flavor. The omakase counter seats ten and for the most part you only interact with Chef Nakajima and one waiter who takes cares of everything else, making this a fairly intimate meal.

Nakaji is by far my favourite sushi omakase restaurant in NYC. Chef Nakajima makes an effort to ensure you don’t have the same dishes over and over again when you repeat visit. The quality of the ingredients goes without saying but the uni is next level. Once you have uni at Nakaji, you can’t go back.

Had dinner here a while ago and had an amazing experience! The sushi is amazing! The eel was life changing as I have never had eel that's how we can say.... "fluffy" or "soft" mouth feel. Get a reservation and go here and you will not get a bad experience! This is not your average sushi! Not going to have sushi like this in Massachusetts!

Best Omakase in NYC! Very talented chef. Worth getting the Uni special menu. The chef has a license to bid on the Uni auction online in the Tokyo fish market. Uni we had today came from Japan in a small box the chef won at an auction, and there were only two boxes overall on the entire market! It tasted delicious as everything else he served. Perfect anniversary dinner!

My bf and I dined here quite long time ago, and after going to several other sushi places, we still think Nakaji was the best c: The quality of seafood was super good and the chef even pulled a different type of uni that wasn’t offered in the course when I asked for another uni piece at the end. The chef also left a kind comment on my IG thanking me for visiting👍

Daniel Chen

Came here with my worker for her bday! Great food and service, 3 bottles of sake and my friend was messy when we left lol All the food was so well prepared Would totally come back

Javier Kohen

Some of the best tasting sushi I've had in NYC. Chef Nakajima clearly only uses the best ingredients and has developed a great technique. He keeps the sashimi simple, focusing on the fish. In my opinion, the fish get better over the course of the omakase, creating a nice crescendo The longer menu includes several appetizers, that give a sample of Japanese flavors. The small squids in mustard and wasabi sauce were heavenly. The ginger was sweet and cut in thick blocks. It reminded me of ginger soda, and it's the second restaurant where I found myself eating the ginger because of the flavor. The omakase counter seats ten and for the most part you only interact with Chef Nakajima and one waiter who takes cares of everything else, making this a fairly intimate meal.

Daniel Yang

Very Friendly Taisho Nakajima-San. Food quality is also top notch! The uni quality is by far the best I had in NYC omakases

JohnY

Nakaji is by far my favourite sushi omakase restaurant in NYC. Chef Nakajima makes an effort to ensure you don’t have the same dishes over and over again when you repeat visit. The quality of the ingredients goes without saying but the uni is next level. Once you have uni at Nakaji, you can’t go back.

Alex Tang

Had dinner here a while ago and had an amazing experience! The sushi is amazing! The eel was life changing as I have never had eel that's how we can say.... "fluffy" or "soft" mouth feel. Get a reservation and go here and you will not get a bad experience! This is not your average sushi! Not going to have sushi like this in Massachusetts!

Anna Faulkner

Best Omakase in NYC! Very talented chef. Worth getting the Uni special menu. The chef has a license to bid on the Uni auction online in the Tokyo fish market. Uni we had today came from Japan in a small box the chef won at an auction, and there were only two boxes overall on the entire market! It tasted delicious as everything else he served. Perfect anniversary dinner!

Yeong Kim

My bf and I dined here quite long time ago, and after going to several other sushi places, we still think Nakaji was the best c: The quality of seafood was super good and the chef even pulled a different type of uni that wasn’t offered in the course when I asked for another uni piece at the end. The chef also left a kind comment on my IG thanking me for visiting👍

Julian Espinal

Wow, what an incredible sushi counter experience. My girlfriend and I, who have been fortunate enough to have experienced other great omakases, both consider this the best sushi experience we’ve had. The service was impeccable and responsive. The chef was very attentive to both his craft and his guests. While everything we tried was in the category of “best we’ve ever had”- the purple sea urchin for me was a huge favorite, while my girlfriend loved the classic toro nigiri. Truly a 10/10 experience, could not recommend more highly.

Omar Shoman

This place offers an unforgettable dining experience. From the moment you step in, the friendly chef and his attentive staff make you feel right at home. Their warm hospitality sets the tone for the evening, ensuring everyone feels special. The quality of the ingredients is top-notch. Especially the various shellfish. Every dish showcases the freshness and vibrant flavors of the season. The decor is tastefully done, with a special emphasis on the stunning flower arrangements. A specialist visits regularly to refresh them in creative ways, making each visit slightly different and adding a unique touch to the ambiance.

C J

Omakase with Chef Nakajima was incredible! The hairy crab and uni were highlights but every piece was perfect and delicious! Service was outstanding. The cocktails were excellent as well. Will definitely need to go back again!

Leanna Shen

Amazing experience! Definitely the top 1 Omakase spot in NYC. Well selected seasonal fishes and fresh ingredients. Really tasty. Highly recommended. Love love love! Would visit again for sure.

Michael Nehring

Tucked in a quasi-alleyway with a tasteful exterior light as the only marker, you could say this place nailed discretion. Despite attracting a spread of solo diners, couples, and small groups, you become one larger group over the course of the meal. I felt completely entranced during the 2+ hour dining experience and pleasantly sated at the end. Everyone at the establishment was kind, attentive, and totally attuned to each client‘s vibe (more casual with some and more stoic with others). My Favorites • Japanese King Salmon • Rosy Sea Bass Loved this place!

Hani AlMalki

It’s excellent but not for everyone. He serves a special style of sushi where some items are aged or marinated. For me it was delicious. It’s a 2.5 hour meal with add on options like uni tasting and a special Shabu Shabu type of option. I had them all.

James Tsai

Incredible devotion to the seasons and traditional techniques.

Jessica So

Best omakase in NYC. Chef used to train at Sushi Den in Ginza. Fish is incredibly seasonal and fresh (straight from Japan), the rice is fantastic, and the service is outstanding. Prepare for 11-12 courses (not including the uni tasting supplement) for $225.

Mony Kiem

Cocktail bar review only. A small intimate beautiful decorated bar lined with a massive selection of Japanese whiskey that you’ll be hard pressed to find elsewhere. I didn’t try any whiskey but rather focused on their selection of cocktails and probably tried every one of them through the night. Didn’t get to take too many pictures though. Every single cocktails was expertly crafted and tasted impeccable. The mixologist was professional and attentive. It’s small, probably for 6-8 people sitting. Highly recommended. Perhaps I’ll even check out the omakase in addition to just drinking next time.

A delightful evening of omakase with Chef Nakajima! The flavors were outstanding, balanced and creative! The staff attentive, knowledgeable and catered to my every need!

Nakaji is a welcome addition to the list of New York’s high-end omakase options. The “experience” starts with finding the damn place, which is sandwiched between two buildings in a Chinatown alleyway. Assuming you’re able to find the door, you’re then escorted to a bar area where $25 cocktails await. Assuming you can withstand the social pressure to imbibe (I couldn’t, and ended up getting a green mezcal-based drink with a dried-out Fuji apple), the hostess then directs you into the backroom, where an elegant wooden counter and traditional backdrop awaits. Let’s get to the food — we went with the standard omakase option (there’s another more expensive option with extra uni) — which will run you just under $300. Starting with what was good — the first few dishes were creative, well presented, and motivated an appetite. Once we got to the sushi, that’s where things got more nuanced. While some pieces were great — Jackfish and Uni were standouts — other pieces, like the fatty tuna neck and some other fish I couldn’t make out the name of, presented a rough texture you had to gnaw through. All in all, some highs, some lows, but if soft, buttery fish is what you want from your $300 omakase experience, look elsewhere.

Marcus Aurelius

Nakaji is a welcome addition to the list of New York’s high-end omakase options. The “experience” starts with finding the damn place, which is sandwiched between two buildings in a Chinatown alleyway. Assuming you’re able to find the door, you’re then escorted to a bar area where $25 cocktails await. Assuming you can withstand the social pressure to imbibe (I couldn’t, and ended up getting a green mezcal-based drink with a dried-out Fuji apple), the hostess then directs you into the backroom, where an elegant wooden counter and traditional backdrop awaits. Let’s get to the food — we went with the standard omakase option (there’s another more expensive option with extra uni) — which will run you just under $300. Starting with what was good — the first few dishes were creative, well presented, and motivated an appetite. Once we got to the sushi, that’s where things got more nuanced. While some pieces were great — Jackfish and Uni were standouts — other pieces, like the fatty tuna neck and some other fish I couldn’t make out the name of, presented a rough texture you had to gnaw through. All in all, some highs, some lows, but if soft, buttery fish is what you want from your $300 omakase experience, look elsewhere.

We didn’t get our first course until 25min after the reservation time, and we didn’t get our first sushi course from chef until 1.5 hours after the reservation time. Food had highs and lows. Pickled ginger was sliced unevenly by chef in large chunks. The unagi in the soup had many bones to chew through and was overcooked. Tamago was unrefined. Uni, salmon roe, and the bluefin tuna jawline were delicious, and the rice and yuzu accompanying many of the pieces were great.

Siyuan Liu

We didn’t get our first course until 25min after the reservation time, and we didn’t get our first sushi course from chef until 1.5 hours after the reservation time. Food had highs and lows. Pickled ginger was sliced unevenly by chef in large chunks. The unagi in the soup had many bones to chew through and was overcooked. Tamago was unrefined. Uni, salmon roe, and the bluefin tuna jawline were delicious, and the rice and yuzu accompanying many of the pieces were great.

To be honest, Nakaji is not worth the money. Avoid. The cuts were unusual and that was special, however, at this price point the quality bar is certainly much higher and extends to service, presentation and — for a luxury tier sushi counter experience — craft. And Nakaji simply falls far short on all of those dimensions. Don’t get me wrong, the service was above average and attentive. But that isn’t the quality bar that must be met for this price. It felt like “trainee interns” — not seasoned vets of Four Seasons — but that is the level it needs to be at this price point. Again, service was overall on point, knowledgeable, pleasant, etc — but not remarkable in any way, as it needs to be at this level. And regarding quality, as an example, I’d expect each slice of ginger to be sliced in an intentionally perfectly consistent way, not haphazardly sliced and uneven. To some, that may sound like not a “big deal” but it serves as an easily understood example of the overall general lack of craft in terms of fit and finish in every course that was served — a lack of elegance, craft and care that you should absolutely expect at this price point, especially at the best Japanese sushi counters, and which is, sadly, lacking at Nakaji. 職人じゃねぇ高すぎ There are plenty of sushi counter experiences at much lower prices that have “very good” sushi, but again, you’re paying a premium here for an outstanding, memorable and special experience that is a cut above. Nakaji simply doesn’t live up to that higher standard. There is no “wow factor” here, sadly, other than the price. The first dish was a teacup portion of unremarkable udon. “interesting, I guess this is a slow build to a crescendo later, how exciting,” we thought. Nope. Keep in mind, I’ve paid more for cuisine at this tier and walked away feeling it was worth every penny, and I’ve experienced the spontaneous bouts of joy and gratitude that such tables & counters routinely inspire. And I’ve eaten at places at a fraction of the price that didn’t offer the atmosphere, but whose passionate chefs have quite obviously endeavored to create something exceptional. At this price point, I have had meals that are still in my memory and have made my life richer, for which I felt lucky to have experienced — high art practiced by talent and organizations operating at a level that is rare. Nakaji offers none of that. I do not recommend. Nakaji is the epitome of overrated. Perhaps for good reason: Its reputation and high ratings are based on years of very good service at much lower prices (they’ve recently raised prices significantly). Though it’s hard to imagine even at half the price it would be above a 4-star. Value was 1 star, quality was 3 at best. Avoid. 2 dinners (one of us got the uni upgrade), no drinks, no tea (costs extra!), and default tip displayed on the machine = $761.25

Joe Heitzeberg

To be honest, Nakaji is not worth the money. Avoid. The cuts were unusual and that was special, however, at this price point the quality bar is certainly much higher and extends to service, presentation and — for a luxury tier sushi counter experience — craft. And Nakaji simply falls far short on all of those dimensions. Don’t get me wrong, the service was above average and attentive. But that isn’t the quality bar that must be met for this price. It felt like “trainee interns” — not seasoned vets of Four Seasons — but that is the level it needs to be at this price point. Again, service was overall on point, knowledgeable, pleasant, etc — but not remarkable in any way, as it needs to be at this level. And regarding quality, as an example, I’d expect each slice of ginger to be sliced in an intentionally perfectly consistent way, not haphazardly sliced and uneven. To some, that may sound like not a “big deal” but it serves as an easily understood example of the overall general lack of craft in terms of fit and finish in every course that was served — a lack of elegance, craft and care that you should absolutely expect at this price point, especially at the best Japanese sushi counters, and which is, sadly, lacking at Nakaji. 職人じゃねぇ高すぎ There are plenty of sushi counter experiences at much lower prices that have “very good” sushi, but again, you’re paying a premium here for an outstanding, memorable and special experience that is a cut above. Nakaji simply doesn’t live up to that higher standard. There is no “wow factor” here, sadly, other than the price. The first dish was a teacup portion of unremarkable udon. “interesting, I guess this is a slow build to a crescendo later, how exciting,” we thought. Nope. Keep in mind, I’ve paid more for cuisine at this tier and walked away feeling it was worth every penny, and I’ve experienced the spontaneous bouts of joy and gratitude that such tables & counters routinely inspire. And I’ve eaten at places at a fraction of the price that didn’t offer the atmosphere, but whose passionate chefs have quite obviously endeavored to create something exceptional. At this price point, I have had meals that are still in my memory and have made my life richer, for which I felt lucky to have experienced — high art practiced by talent and organizations operating at a level that is rare. Nakaji offers none of that. I do not recommend. Nakaji is the epitome of overrated. Perhaps for good reason: Its reputation and high ratings are based on years of very good service at much lower prices (they’ve recently raised prices significantly). Though it’s hard to imagine even at half the price it would be above a 4-star. Value was 1 star, quality was 3 at best. Avoid. 2 dinners (one of us got the uni upgrade), no drinks, no tea (costs extra!), and default tip displayed on the machine = $761.25

This one of the most Racist Japanese place I been to. Spent 500$ a person to eat here just be discriminated. The chef slams the tables and told us to get off my phone. There was other party that was there that offer us drinks when we was about to be finished and employee told the guest not to give us any and told the guest to just leave. I don’t know if they treated us like that because we was Chinese. I don’t think anyone should be supporting an establishment with the worst costumer services.

佩佩

This one of the most Racist Japanese place I been to. Spent 500$ a person to eat here just be discriminated. The chef slams the tables and told us to get off my phone. There was other party that was there that offer us drinks when we was about to be finished and employee told the guest not to give us any and told the guest to just leave. I don’t know if they treated us like that because we was Chinese. I don’t think anyone should be supporting an establishment with the worst costumer services.