Sushi Nakazawa

Japanese born Chef Daisuke Nakazawa has spent a good part of his young life studying the nuances of fish. In his teens, he apprenticed at Yoshi Sushi and the Tsukiji Fish Market in Tokyo, the world’s largest. He quickly became enamored with the best quality fish and educated himself about the ingredients he would utilize for the rest of his life. As fate would have it, Nakazawa was awarded an opportunity to apprentice for Jiro Ono, considered the best sushi chef in the world, at his 3 Michelin starred restaurant Sukiyabashi Jiro. While there, he appeared in the critically praised documentary “Jiro Dreams of Sushi”. He spent 11 years perfecting his craft before heading to America to work with Shiro Kashiba, another disciple of Jiro. While in Seattle, Nakazawa developed his voice, utilizing western fish and styles while still honoring the tradition of Edomae. In the fall of 2013, Chef Nakazawa arrived in New York City to open Sushi Nakazawa on a quiet tree-lined street in the West Village. Serving what he calls ‘New York-mae’, the chef has merged all he has learned in Japan and America.