Nakaji — Restaurant in New York

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...

To be honest, Nakaji is not worth the money. Avoid. The cuts were unusual and that was special, however, at this price point the quality bar is certainly much higher and extends to service, presentation and — for a luxury tier sushi counter experience — craft. And Nakaji simply falls far short on all of those dimensions.

Don’t get me wrong, the service was above average and attentive. But that isn’t the quality bar that must be met for this price. It felt like “trainee interns” — not seasoned vets of Four Seasons — but that is the level it needs to be at this price point. Again, service was overall on point, knowledgeable, pleasant, etc — but not remarkable in any way, as it needs to be at this level.

And regarding quality, as an example, I’d expect each slice of ginger to be sliced in an intentionally perfectly consistent way, not haphazardly sliced and uneven. To some, that may sound like not a “big deal” but it serves as an easily understood example of the overall general lack of craft in terms of fit and finish in every course that was served — a lack of elegance, craft and care that you should absolutely expect at this price point, especially at the best Japanese sushi counters, and which is, sadly, lacking at Nakaji. 職人じゃねぇ高すぎ

There are plenty of sushi counter experiences at much lower prices that have “very good” sushi, but again, you’re paying a premium here for an outstanding, memorable and special experience that is a cut above. Nakaji simply doesn’t live up to that higher standard. There is no “wow factor” here, sadly, other than the price. The first dish was a teacup portion of unremarkable udon. “interesting, I guess this is a slow build to a crescendo later, how exciting,” we thought. Nope.

Keep in mind, I’ve paid more for cuisine at this tier and walked away feeling it was worth every penny, and I’ve experienced the spontaneous bouts of joy and gratitude that such tables & counters routinely inspire. And I’ve eaten at places at a fraction of the price that didn’t offer the atmosphere, but whose passionate chefs have quite obviously endeavored to create something exceptional.

At this price point, I have had meals that are still in my memory and have made my life richer, for which I felt lucky to have experienced — high art practiced by talent and organizations operating at a level that is rare. Nakaji offers none of that. I do not recommend.

Nakaji is the epitome of overrated. Perhaps for good reason: Its reputation and high ratings are based on years of very good service at much lower prices (they’ve recently raised prices significantly). Though it’s hard to imagine even at half the price it would be above a 4-star.

Value was 1 star, quality was 3 at best. Avoid.

2 dinners (one of us got the uni upgrade), no drinks, no tea (costs extra!), and default tip displayed on the...

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...