Nakaji

Chef is not friendliest guy. There was Japanese speaking group who got him bottle of cheap Sake as traditional gesture of appreciation and he seemed most friendliest to them so I got chef some expensive Japanese whiskey but still he seemed a bit cold. I mean he did warmed up somewhat but he definitely has his fave customers. Another customer told him he prefers him over Chef Yoshina which is ridiculous but still Chef was not flattered. I spent a lot that night because I had all add ons and had whiskey but I left early because it was getting late. We waited almost an hour to start despite everyone coming on time. It’s very unprofessional to start late nevermind an hour late. They have sister Yakitori Omakase nearby which is more affordable and professional. Not only is Chef there punctual but very friendly. And I wore sweats and cap to sister restaurant no issues but here, they won’t even let me wear my cap. I mean it’s not even that fancy inside. I never had high end Japanese or Korean restaurants criticize my attire and why I enjoy going to these restaurants over stuffy French restaurants but apparently this place thinks it’s a French restaurant. Plus, it’s in middle of Chinatown, who wants to dress up to go there? As for food it’s fine but not amazing and definitely not worth the price. At $400 price range, chef better be a big celebrity like Chef Masa, Ichimura, or Yoshina or at least have one Michelin star. In all, I’m not at all displeased that chef doesn’t like me or is friendly. I feel to expect everyone to like me wud be too self absorbed. Though, from reading a review on how chef schooled the patron on proper way to eat sushi makes me chuckle. He didn’t do it to me since I know better but there’s been times I want to tell them same when I see them use chopsticks for sushi. I actually prefer to even use hand for sashimi but another chef elsewhere schooled me on that and my point is this: The customer is always right especially when he is paying upwards north of $400. But back to my summary; I didn’t like their strict dress code, tardiness, and overvalued prices.

Worst experience in NYC in the past few years. We booked the Whiskey Bar seats. The bar tender didn't care about your dining experience at all, not just us, he never asked anyone even once if everything was going ok. The bar tender was very absent-minded all the time. We ordered the clams and when the bowl was filled with shells, he didn't notice it at all. And when we asked for a new clean bowl, he asked if we want to order one more clams. When we were asking for the check, he was focusing cutting the lime and he didn't even look at us. When he said "sure", I thought he was going to get us the check but he just spent too much time sorting the used plates without getting the bills. After quite a while, he left, coming back with a basket of ice and filled the ice container(no one ordered any drink at that time). And then, he eventually went to print the check, which is very ridiculous. Food is pricy as well, doesn't worth it at all. Uni tasting is just 3 small cups of uni for $130. It's a joke for both the food and the service.

Title: Culinary Nostalgia at Chef Nakajima's: A Taste of San Sebastián and Beyond Embarking on the culinary odyssey offered at Chef Nakajima's restaurant, I found each dish to be a chapter of a larger story, a sensory autobiography penned by the chef himself. Among the night's vivid narratives, the course of barnacles rekindled a deep-seated memory, transporting me back to the windswept shores of my hometown, San Sebastián, Spain. These barnacles weren't merely a dish but a portal. Chef Nakajima, with his intuitive craftsmanship, prepared these crustaceans in a way that echoed the authenticity and simplicity found in San Sebastián's seaside eateries. The flavor was pure, unmasked and bold, reminiscent of the ocean's brisk kiss. It was a dish that, beyond its taste, captured the essence of home, making the heart swell with nostalgia and the lips curve into a smile born of cherished memories. The journey progressed with a luxurious serving of lobster, its succulence and flavor depth creating a symphony of textures and tastes on the palate. This wasn't just seafood; it was a celebration of the ocean's generous bounty, prepared with respect and presented with elegance, akin to the high standards of culinary artistry prevalent in my coastal hometown. The crescendo of this gastronomic composition was the heritage unagi dish, a Nakajima family legacy. The chef confided in us through his cooking, sharing a part of his lineage with a recipe that has withstood the test of time. The eel was tender, the flavors rich and comforting, making it clear that this wasn't just food; it was history on a plate, a narrative of resilience and passion spanning generations. Accentuating these already impeccable dishes was a brilliant selection of Burgundy white wine. Its finesse was the perfect companion to the seafood, tying the flavors together while paying homage to the universal language of good wine and food. This exquisite pairing, so thoughtfully chosen, elevated the meal into the realms of extraordinary. Not to be understated were the innovative cocktails, each a testament to the mixologist's expertise, reflecting the same reverence for quality ingredients and balance that was a hallmark of Chef Nakajima's dishes. The staff's affability provided a sense of camaraderie, reminiscent of the communal warmth felt in the taverns of San Sebastián. Their professionalism and genuine enthusiasm enriched the dining experience, bridging the gap between impeccable service and the intimacy of a shared meal. As the evening at Chef Nakajima's unfolded, it became clear that this was no ordinary dining experience. It was a homage to global flavors, a personal journey that bridged the shores of San Sebastián with the heritage of Japan. It's rare for a meal to transcend physical hunger and nourish the soul, reawakening memories and forging new ones. For this extraordinary voyage that began with barnacles and traveled through generations and geographies, I find myself yearning to revisit and relive each delicious moment.

Outstanding sushi, impeccable service, and a chic atmosphere. An absolute must-visit for sushi enthusiasts.

Nakaji is a sushi lover's dream. Exceptional sushi, attentive service, and a stylish ambiance.

Nakaji is a sushi paradise. Exceptional quality, friendly service, and a fantastic atmosphere. A solid five-star experience!

Amazing experience. Chefs were so enthusiastic and so kind. Great service with the freshest seafood I've ever had!