Sushi Nakazawa, In New York, the new expensive high-end Japanese food, less than five years later, has become one of the best sushi restaurants in the United States. Its fame may initially come from Nakazawa's sushi god master, and he eventually stood his foot in New York, but it was all power. The low-key simple decoration style is the consistent style of high-end sushi restaurants. The bar is separated from the Dining room, and the price of the bar is more expensive than the Dining room. Watching the sushi master's superb skills is also an important part of enjoying the feast. Omakase here, from the variety of fish, origin, to cooking techniques, there are many changes, each sushi is a new taste experience. On-site bar slaughter live shrimp production, that is, ready to eat, fresh abnormal. The hardness of the rice grains, the seasoning of different fish raw is close to perfect, and the passing tasting of different parts of the same fish raw is a favorite for taste. The combination of sake Tasting is also just right. The only shortcoming is that the chef Nakazawa was not in the store that day and could not eat sushi he made himself. Most Japanese masters do not say much, but a Chinese master is good at talking and explaining meticulously. It has been hot for many years, and there is still no price increase, conscience restaurant. The cost-effective Omakase is definitely worth the money and worth visiting many times.