The Good, the Bad, and the Ugly - Nakaji New York - Buy Reservations
Getting a Reservation at Nakaji New York for Today or Tomorrow is Easy!
Buy a verified reservation at Nakaji New York from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
New York's Best Restaurants that are most frequently booked by customers of Nakaji New York
Booked 4 times by Nakaji New York customers.
Ranked #93 in New York's Best Restaurants.
Booked 2 times by Nakaji New York customers.
Ranked #179 in New York's Best Restaurants.
Booked 2 times by Nakaji New York customers.
Ranked #25 in New York's Best Restaurants.
Booked 2 times by Nakaji New York customers.
Ranked #192 in New York's Best Restaurants.
Booked 2 times by Nakaji New York customers.
Ranked #2 in New York's Best Restaurants.
Booked 1 times by Nakaji New York customers.
Ranked #203 in New York's Best Restaurants.
Booked 1 times by Nakaji New York customers.
Ranked #28 in New York's Best Restaurants.
Booked 1 times by Nakaji New York customers.
Ranked #18 in New York's Best Restaurants.
Booked 1 times by Nakaji New York customers.
Ranked #7 in New York's Best Restaurants.
🤮 1/5 - The Good, the Bad, and the Ugly
By 👻 @Yesillhaveanotherglassplease, 09/12/2021 3:00 am
|
What incredible sushi. The fish - not the rice it needs work - but the sushi, man you know I'd've gone again if not for the rest. Ouch. The rest...
And the hostess on the phone? God I felt like I was talking to a luxury incarnate. Her care. Her empathy. Her class. Siri no Alexa no I'm talking Jarvis. A perhaps frightened Jarvis maybe but man she was good. Scared of what I had no idea, couldn't have imagined anything, I swear. And you should call I'm telling you, call. You should. You can't know. I couldn't know. No one could know.
And the interior decoration? Yeah It's fine. I'll say it it's fine. I'll admit it's alright. It has that classic low-key, low-effort Omakase, wood-is-good look. This isn't Noda we're talking about after all. This is bar-low-light who'll notice the glue let's just go with it.
And the bar? What a selection. Enough expensive Japanese whiskey to satisfy ballers of all over-compensating uninformed virtue-signaling kinds. They might've even just watched Billionaires. See they know their stuff - the owners that is - they've taught the service to try to convince you that if you buy the $2.5k bottle and take the rest home it's a steal.
See, but look. I'm telling you the fish is good. The sushi is actually good. Never mind the insane price tag. You'll eat it, turn to your neighbor and say surprised, "You know what it's actually good. It's actually really good!" And they'll flush in terror turn their eyes to the ground, chew, and nod and agree with you. And they're right.
And the Uni's not too bad either. And at $30 a pop man what a buy! $30 for a bite. For Uni. It has to be worth it right? Like, are we allowed to say it was alright? In NYC are we allowed to? Because if it's not? If the overpriced money-maker of Uni isn't the greatest thing you've ever had, what will people start saying about the service?
Would they say that it was horrific? Would they say that if you weren't a NYTimes/NYMag/Eater food critic it's best you STFU and start groveling? Cowering. Tell you that if you dared not be wary of eye-contact, tell you if you weren't careful lest your tone, volume, attitude not fit the insanely restrictive range that the chef with delusions of godlike-grandeur expects of you well OMG you might get the stink eye? That the chef mid fish-slice will throw high-school shade? That at $500 a pop he might give you the cold shoulder. That on the next pass he might refill everyone's ginger but yours?
Would they tell you that you might get so repulsed by his pathetic play-ground attempt at bullying that, having noted the sharp sushi knife waving, you'd hold your tongue, and instead try to make a statement by leaving?
Dear Lord (Not the chef, the other one), Have you ever watched Jiro Dreams of Sushi and wondered: "Dear god that wasn't stuffy enough. What if instead of only needing to beseech the chef's mercy to continue existing I had to self-flagellate first?" Well, congratulations, this is the place for you. Go for it. Live it. The fish is good. Uni a-bit-pricy-some-might-say but go for it. Enjoy yourself. Treat. Yo. Self. To some pain.
But if you have something better to do with your time. With your money. If you for some reason hold outlandish hospitality ideas such as perhaps it's a chef's job to make his/her clients feel welcome, rather than theirs to feed his avaricious wallet and ego? Well, *oof*, well then this place isn't for you.
0 Replys
0 Comments |
Be the first to Reply |