I received a $365 omakase. In conclusion, I don't think there will be a repeat. The bar counter in the front is cool! But the moment I stepped into the sushi counter, hmm? It smells like fish... It looks clean though. The main dish, the bowl dish, was delicious. However, the sushi is not as delicious as you would expect, and the quality and quality are disappointing for this price. I also couldn't enjoy it much because of the fishy smell that hung in the space. The unagiju I received as a souvenir had a bad smell and was inedible. The atmosphere of the store is wonderful. The service isn't anything special, but it's not bad.
Atmosphere: 4
Food: 2
Service: 4
Du Rainie
There wasn’t an impressive dish, but I do remember one being overcooked with a burned smell and taste. I completely agree with some of the low ratings. Just read them. Party of 2 spending about $1500, this is absolutely not the standard we were looking for.
Atmosphere: 2
Food: 1
Service: 1
Seth Taube
The entire experience was wonderful, from the welcome when we arrived to the many helpful staff that brought some courses and explained the sake and what each dish was and where in japan it came from. Each dish was a taste delight, so hard to choose a favorite course. We celebrated two birthdays so the chef drew us a menu in japanese with birthday wishes. Chef was a master at making sushi and designing a fabulous menu. Cant wait to return.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Mackerel, Hokkaido Uni Sea Urchin
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.
Atmosphere: 3
Food: 3
Service: 4
Mitch Greenbaum
This is definitely an experience but no meal for upwards of $700 for two especially when the chef values the food more than any connections that might be made sharing this experience. He demands attention - at the expense of customers full experience. Don’t eat half of a piece of sushi or use chopsticks-as he will not be happy with you. He actually took a piece of sushi off my plate and remade it to ensure the entire piece was eaten whole. Maybe I didn’t want the whole thing?
Atmosphere: 5
Food: 4
Service: 4
Lewis Chen
I thoroughly enjoyed this place - the chef is truly a character and displayed extraordinary hospitality alongside his team. They were so much fun to be around, and it was a memorable experience. Absolutely worth coming back to.
Atmosphere: 5
Food: 5
Service: 5
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
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Unagi Nigiri, Hokkaido Uni Sea Urchin, Sushi
J S
An exceptional culinary experience. You will not be disappointed.
Wheelchair accessibility: Very accessible.
Atmosphere: 5
Food: 5
Service: 5
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
Atmosphere: 5
Food: 5
Service: 5
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.
Amazing experience, a true master while keeping a relaxed atmosphere and a top quality food presentation!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sashimi
Thomas Krane
Hesitating to write this review only because it was such an amazing experience. Was surrounded by omakase heads including fans who had flown cross country or driven hours specifically for Nakaji. And after experiencing it firsthand I could understand why… the uni is a generationally procured treasure (generously served!), the hand roll was (not an exaggeration) the best I’ve had in my life, and the chef was more than happy to share in the revelry of his culinary masterpiece alongside his disciples. Oh not to mention the hospitality and warmth from the hosts (shoutout Sabrina!) and bartender at every step of the way. Wow… I guess I’m an Omakase head now too!
Atmosphere: 5
Food: 5
Service: 5
Elena W
Chef should go back to Japan to learn how to respect his customers ?
Atmosphere: 1
Food: 1
Service: 1
yy W
Chef should go back to Japan to learn how to respect his customers ?
Atmosphere: 1
Food: 1
Service: 1
Simon
Chef is not friendliest guy. There was Japanese speaking group who got him bottle of cheap Sake as traditional gesture of appreciation and he seemed most friendliest to them so I got chef some expensive Japanese whiskey but still he seemed a bit cold. I mean he did warmed up somewhat but he definitely has his fave customers. Another customer told him he prefers him over Chef Yoshina which is ridiculous but still Chef was not flattered. I spent a lot that night because I had all add ons and had whiskey but I left early because it was getting late. We waited almost an hour to start despite everyone coming on time. It’s very unprofessional to start late nevermind an hour late. They have sister Yakitori Omakase nearby which is more affordable and professional. Not only is Chef there punctual but very friendly. And I wore sweats and cap to sister restaurant no issues but here, they won’t even let me wear my cap. I mean it’s not even that fancy inside. I never had high end Japanese or Korean restaurants criticize my attire and why I enjoy going to these restaurants over stuffy French restaurants but apparently this place thinks it’s a French restaurant. Plus, it’s in middle of Chinatown, who wants to dress up to go there? As for food it’s fine but not amazing and definitely not worth the price. At $400 price range, chef better be a big celebrity like Chef Masa, Ichimura, or Yoshina or at least have one Michelin star.In all, I’m not at all displeased that chef doesn’t like me or is friendly. I feel to expect everyone to like me wud be too self absorbed. Though, from reading a review on how chef schooled the patron on proper way to eat sushi makes me chuckle. He didn’t do it to me since I know better but there’s been times I want to tell them same when I see them use chopsticks for sushi. I actually prefer to even use hand for sashimi but another chef elsewhere schooled me on that and my point is this: The customer is always right especially when he is paying upwards north of $400. But back to my summary; I didn’t like their strict dress code, tardiness, and overvalued prices.
I received a $365 omakase. In conclusion, I don't think there will be a repeat. The bar counter in the front is cool! But the moment I stepped into the sushi counter, hmm? It smells like fish... It looks clean though. The main dish, the bowl dish, was delicious. However, the sushi is not as delicious as you would expect, and the quality and quality are disappointing for this price. I also couldn't enjoy it much because of the fishy smell that hung in the space. The unagiju I received as a souvenir had a bad smell and was inedible. The atmosphere of the store is wonderful. The service isn't anything special, but it's not bad.
Atmosphere: 4
Food: 2
Service: 4
There wasn’t an impressive dish, but I do remember one being overcooked with a burned smell and taste. I completely agree with some of the low ratings. Just read them. Party of 2 spending about $1500, this is absolutely not the standard we were looking for.
Atmosphere: 2
Food: 1
Service: 1
The entire experience was wonderful, from the welcome when we arrived to the many helpful staff that brought some courses and explained the sake and what each dish was and where in japan it came from. Each dish was a taste delight, so hard to choose a favorite course. We celebrated two birthdays so the chef drew us a menu in japanese with birthday wishes. Chef was a master at making sushi and designing a fabulous menu. Cant wait to return.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Mackerel, Hokkaido Uni Sea Urchin
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.
Atmosphere: 3
Food: 3
Service: 4
This is definitely an experience but no meal for upwards of $700 for two especially when the chef values the food more than any connections that might be made sharing this experience. He demands attention - at the expense of customers full experience. Don’t eat half of a piece of sushi or use chopsticks-as he will not be happy with you. He actually took a piece of sushi off my plate and remade it to ensure the entire piece was eaten whole. Maybe I didn’t want the whole thing?
Atmosphere: 5
Food: 4
Service: 4
I thoroughly enjoyed this place - the chef is truly a character and displayed extraordinary hospitality alongside his team. They were so much fun to be around, and it was a memorable experience. Absolutely worth coming back to.
Atmosphere: 5
Food: 5
Service: 5
Very Friendly Taisho Nakajima-San. Food quality is also top notch!
The uni quality is by far the best I had in NYC omakases
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Unagi Nigiri, Hokkaido Uni Sea Urchin, Sushi
An exceptional culinary experience. You will not be disappointed.
Wheelchair accessibility: Very accessible.
Atmosphere: 5
Food: 5
Service: 5
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
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
Amazing experience, a true master while keeping a relaxed atmosphere and a top quality food presentation!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sashimi
Hesitating to write this review only because it was such an amazing experience. Was surrounded by omakase heads including fans who had flown cross country or driven hours specifically for Nakaji. And after experiencing it firsthand I could understand why… the uni is a generationally procured treasure (generously served!), the hand roll was (not an exaggeration) the best I’ve had in my life, and the chef was more than happy to share in the revelry of his culinary masterpiece alongside his disciples. Oh not to mention the hospitality and warmth from the hosts (shoutout Sabrina!) and bartender at every step of the way. Wow… I guess I’m an Omakase head now too!
Atmosphere: 5
Food: 5
Service: 5
Chef should go back to Japan to learn how to respect his customers ?
Atmosphere: 1
Food: 1
Service: 1
Chef should go back to Japan to learn how to respect his customers ?
Atmosphere: 1
Food: 1
Service: 1
Chef is not friendliest guy. There was Japanese speaking group who got him bottle of cheap Sake as traditional gesture of appreciation and he seemed most friendliest to them so I got chef some expensive Japanese whiskey but still he seemed a bit cold. I mean he did warmed up somewhat but he definitely has his fave customers. Another customer told him he prefers him over Chef Yoshina which is ridiculous but still Chef was not flattered. I spent a lot that night because I had all add ons and had whiskey but I left early because it was getting late. We waited almost an hour to start despite everyone coming on time. It’s very unprofessional to start late nevermind an hour late. They have sister Yakitori Omakase nearby which is more affordable and professional. Not only is Chef there punctual but very friendly. And I wore sweats and cap to sister restaurant no issues but here, they won’t even let me wear my cap. I mean it’s not even that fancy inside. I never had high end Japanese or Korean restaurants criticize my attire and why I enjoy going to these restaurants over stuffy French restaurants but apparently this place thinks it’s a French restaurant. Plus, it’s in middle of Chinatown, who wants to dress up to go there? As for food it’s fine but not amazing and definitely not worth the price. At $400 price range, chef better be a big celebrity like Chef Masa, Ichimura, or Yoshina or at least have one Michelin star.In all, I’m not at all displeased that chef doesn’t like me or is friendly. I feel to expect everyone to like me wud be too self absorbed. Though, from reading a review on how chef schooled the patron on proper way to eat sushi makes me chuckle. He didn’t do it to me since I know better but there’s been times I want to tell them same when I see them use chopsticks for sushi. I actually prefer to even use hand for sashimi but another chef elsewhere schooled me on that and my point is this: The customer is always right especially when he is paying upwards north of $400. But back to my summary; I didn’t like their strict dress code, tardiness, and overvalued prices.
Atmosphere: 3
Food: 3
Service: 2
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