Nakaji, New York NY

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.

Such a great experience. First timer here too! Chefs were amazing and everything was freshly prepared!

Wow. Absolutely amazing experience. Sashimi was super fresh and it was immediately prepared right in front of me!

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

Nakaji is an absolute gem! The food is divine, the service is outstanding, and the experience is unforgettable. A solid 5-star recommendation!

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

Incredible dining experience with impeccable service, curated dishes, and amazing flavors. Highly recommend!

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!

Nakaji is by far my favourite sushi omakase restaurant in NYC. Chef Nakajima makes an effort to ensure you don’t have the same dishes over and over again when you repeat visit. The quality of the ingredients goes without saying but the uni is next level. Once you have uni at Nakaji, you can’t go back.

Truly a bless at Nakaji, Quality was top notch with great service. The squid was a bit chewy but everything else was fabulous. Atmosphere was a little off because the party next to us was a bit loud with all the sake.

Very unpalatable! And the service is not good! The ingredients are very fishy and don’t taste the taste that you should get at this price! And slowly everyone is starving to death! Don’t be afraid that the reviews on Xiaohongshu are really disgusting!

Extremely rude attitude. I came the first time and somehow the chef got really angry just because I tried to take pictures and reply messages. I am not paying 400 dollars to please the chef. I have the right to use my phone. Me and my friends were the only ones who didn’t receive toro handroll at the last. I asked the server and she be like oh they were all frequent visitors…. What a discrimination! And I didn’t have any dessert! The only place in nyc that doesn’t serve desserts in the course wow! I can’t see why anyone loves this place. Uni was not good either. The only bitter uni I have ever tasted in nyc. Heard the chef was working in a sushi place rated below 4 before. Maybe people with a bad skill have bad temper too.

The food is ok, the chef definitely has an attitude problem that he has a very apparent preference over customers and sometimes a nasty look.apparently high-end japanese restaurants don’t do that.

My bf and I dined here quite long time ago, and after going to several other sushi places, we still think Nakaji was the best c: The quality of seafood was super good and the chef even pulled a different type of uni that wasn’t offered in the course when I asked for another uni piece at the end. The chef also left a kind comment on my IG thanking me for visiting

Nakajima's (chef) condescending attitude made the experience unbearable for me. I went there with my wife and we got very different treatment. I suspect it was because I dared to use chopsticks in the first half of the dinner. Nakajima saw this and decided to school me in front of everyone, even putting a piece of rice in front of me just to "teach" me. When I reluctantly switched to using hands purely out of pressure, he said "thank you for respecting my culture. " Bro, I've had sushi in Japan numerous times and most people there just use chopsticks too. I've been to many other omakase's in NYC too and no one gave a damn. You don't have to make a big scene out of it, like I was "disrespecting" your culture. Due to personal reasons I simply prefer to use chopsticks in general. Why did I pay so much money to be belittled and publicly shamed?

The worst part was when he gave out the expensive uni later. He basically gave me half the amount he gave my wife. It was so obvious that there was a visible height difference between our sushis. What the heck? Is this retaliation from earlier? We both paid premium for uni tasting, and somehow I'm the only one getting "special" treatment? When he noticed our puzzled looks, he decided to fix it and just played it off as a joke. Never before have I had such an exhausting fine dining experience.

[extras]
My wife wanted me to add this. Our reservation was at 8: 30pm and we arrived early. We waited until 8: 45pm for Nakajima to finish drinking at the bar with his friends. It wasn't until 5-10 minutes after that before we could even sit at the table. My wife has been to most high-end omakase's in New York City and she said this was very unprofessional; usually when the chef was late he/she would at least apologize. Towards the end of the dinner Nakajima kind of forced us to take a selfie with him, like he was some kind of celebrity. We promptly deleted the picture afterwards and vowed to never go back.

I have followed Chef Nakajima for 10 years and have never been disappointed. It is a great experience to enjoy the service and professionalism of a true artisan. Thank you Chef Nakajima-san for all that you do.