Nakaji New York - Buy Reservations

You will be able to eat many kinds of fish that you not normally find at Sushi place. The fish is fresh and good quality. They import the fish from Tokyo 3 times a week. I love the Tai fish and squid a lot. The sushi is right amount for rice that you can enjoy the full texture of the fish. It is quite expensive but it is a good experience.

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Don't come here expecting you will have the sushi by Shion or Noz. It's not bad for the price, considering how ridiculous the sushi price has been in nyc. But at the same time, the chef has horrible attitudes so why would you come back here?

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Looking for an omakase spot to celebrate my fiancee's birthday has been so difficult this year, partly because omakase places have gone up (even the mediocre ones).Nakaji is exactly what it is: a fancy, incredible experience with keen attention to detail. I read a lot of reviews of people being upset because of the price, the fish being cold, the unit costing extra, the ginger being cut too thick, the chef not talking, bla bla bla. Everyone is going to have something to say, but you are exactly getting what you are paying for and more.The attention to detail, the ambience, the food, the drinks, everything is worth every single dime. The chef's mood will depend on the crowd, so do not be alarmed if he doesn't interact with you, and that's okay.If you love Noz, Satsuki(bye bye), Ushiwakamaru then go ahead and try this place out. And also, do not be late.

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I was really looking forward to this touted establishment for its tradtional edomae style and authenticity. In the last 10+ years, a very crowded upper-echelon omakase menu has develeoped in NYC, so I couldn't pass this one up. I had mixed feelings about my expereicne, so it took some time to drum up this review.PRO & CON:The chef flavored the nigiri rice and the temperature was perfect. Rice were packed but could still maintain its individual kernel, so that is an impressive skill. The fish was excellent, but interestingly enough, not unique enough to warrant a $300 omakase. Marinated whelk, baby yellowtail belly, soy cod? This is not premium, difficult-to-source food. The uni flight was an extra $50 for 2 pieces of uni. On the other hand, the extra paid for the crab dish was definitely worth the moolah. Hairy crab is generally hard to get by air, and it was de-constructed and prepared very well. We liked the way the fish was cut only immediately prior to serving, which is how they do it in traditional Japanese sushi joints. This definitely added to the duration of the dinner, but that's the price of tradition.HOWEVER, what detracted the most from the experience was the chef himself. He did not communicate at all except to state the fish in Japanese; his staff would introduce the food. He looked pissed-off or stoic at best, and the 2 late-comers who sat in the middle really triggered him. He made it a point to serve them last; in fact, slammed their nigiri down at one point. Near the last 3 pieces, he told the patron to get off her phone, in clear English, so the fact that he refused to talk to any of us throughout the meal was in retrospect, sort of crappy. My husband said the only time he smiled in the THREE HOURS was when he served the last piece (TAMAGO!!!!, or egg, if you can believe it) and clomped off in his wooden shoes.It was really sort of upsetting to see how he treated the 2 late-comers. For G's sake, it's not like he's curing cancer with his meal. For dinner that came out to 1000+ for 2, I cannot come back! What if I'm late?

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First off, food was great and if it wasn’t then it’s a ripoff since this was very expensive. I like to judge last dish which is usually Tamago but this one was sweet, average tasting, and almost hot. Is Tamago supposed to be this warm because other Omakases never served it so warm. Chef was friendly though somewhat distanced, could be a language thing. He’s pretty chatty with his native-speaking clientele. Took off a star because they made it hard to get reservation for one. Usually for money reasons because odd seating may mean one empty seat. Too many add-ons to make your bill go up. I prefer the Yoshino no frills approach. They only had an Uni upgrade which was $60 and well worth it because that was best Uni I ever tasted. Here, they gave me three different types but they were never at same level of Yoshino’s Uni. Nothing to be ashamed here because Yoshino may be the best Omakase in NYC if you can get in. Took another star off because I was on time and it did not start until twenty minutes later. That’s unacceptable and I feel same way if I was late, unacceptable. As a result, dinner did not end until close to midnight. That’s insane. Lastly, I took off yet another star for their strict dress policy. I been to Masa, Yoshino, and Noz, all places very high-end and they never told me to take off my hat. You expect this at the fancy European restaurants but I never been told what I can wear or not wear at Omakases until now. The dinner service was actually quite good and polite, it’s the above stated that were problems.

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Amazing experience all around! Extremely authentic and was the perfect combination of taste, ambiance and service. From appetizers to nigiri to the cocktails, I enjoyed every part of the experience. Will be back!

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The Omasake is $325 per person for Uni Flight. The Uni flight is the best that I've tried in NY, highly recommended!

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