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Sushi Nakazawa Vet Opens Omakase Restaurant In The West Village

Murasaki (purple) uni, soy-marinated salmon roe, seaweed and red vinegar rice<br>


Kohada (gizzard shad) with house pickled ginger<br>




Mako Garei (marble flounder) sashimi with grated spicy radish<br>


Miyazaki Beef with seaweed salt, cucumber and barley in soy<br>


Saba (mackerel) with cucumber, Japanese seasonal ginger, bean sprouts and sweet miso mustard<br>




Steamed Hamo (Conger Pike) with matsutake mushroom, bonito broth and sudachi citrus<br>