A Day in the Life of Daisuke Nakazawa
At Sushi Nakazawa, a disciple of Japan’s most revered sushi chef applies his perfectionism to a centuries-old cuisine—served up with a New York twist
ALEX FRENCH
Feb. 28, 2014 9:32 a.m. ET
ROLL CALL | Nakazawa in the kitchen before the day’s prep begins Photography by Thomas Giddings for WSJ. Magazine
EVERY DAY BETWEEN the hours of 11:30 a.m. and 5 p.m. in a West Village basement, sushi chef Daisuke Nakazawa, 35, and his staff labor in almost complete silence. No music plays, no phones ring, few words are spoken. Monastically absorbed in the work of breaking down the day’s fresh ingredients—cracking open sea urchins with pliers, skinning a live octopus on a gleaming prep table—the Sushi Nakazawa kitchen crew prepares to serve the restaurant’s 20-course omakase menu, which has become one of the most coveted meals in New York City. Since it opened in August 2013, critics have touted Sushi Nakazawa as one of the city’s best sushi restaurants—no small feat in a town that’s home to revered roll temples such as Masa and Ichimura at Brushstroke. Read more of this post
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