![Sushi Nakazawa by Sushi Nakazawa [official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/63047500/Nakazawa.0.jpg "Sushi Nakazawa by Sushi Nakazawa [official]")
Sushi Nakazawa offers an exquisite omakase experience in a cozy, elegant setting, where each beautifully crafted piece of sushi becomes a culinary masterpiece.
"The Michelin-rated NYC import offers a 20-course nigiri-sushi omakase lineup for $160, with no a la carte option. The coveted seats are at the 10-seat sushi bar that offers the best view of the action ($190). The sushi counter is open for lunch, too. Find plenty of sake and Japanese whiskey for pairing options." - Missy Frederick, Tierney Plumb
"Customers have to be willing to walk into an omakase bar that shares space with the former Trump International Hotel (now the Waldorf Astoria) to try the restaurant from chef Daisuke Nakazawa and restaurateur Alessandro Borgognone. Reservations for the omakase menu at the dining room tables ($160) and sushi counter seats ($190) are available on Resy." - Tierney Plumb, Emily Venezky
"The $180 omakase at downtown’s Sushi Nakazawa costs the same as your favorite hi-tech headphones, but that’s the cost of joy in a rapidly inflated economy, right? Besides, the upscale restaurant delivers by serving some of the best sushi in the city (and as our New York friends like to remind us, quality omakase for $180 is actually a really good deal). Enjoy some 20 pieces of nigiri, including cuts of otoro shipped straight from Japan and seared unagi that might make you (obnoxiously) gasp out loud. End the meal with caramel custard and a glass of green tea and you’ll begin to understand just why Sushi Nakazawa is the best Japanese restaurant in DC." - omnia saed, tristiana hinton
"Sushi Nakazawa's Washington, D.C. location is where Chef Endo Yasuhiro worked before getting approval from his mentor to open his own restaurant." - Nadia Chaudhury
"This second outpost of Chef Daisuke Nakazawa’s critically acclaimed sushi house is elegant and intimate with dark wood and gold accents. For the best seat, angle for one of the leather stools at the marble counter, where you can watch the itamae work their magic. The team works in a tidy fashion, their hands moving as adeptly as a surgeon along meticulously organized counters. Ingredients are sourced both locally and from abroad and each course is presented like a revelation—from Japanese sumi ika with shiso and pickled plum sauce to lightly torched kama toro with spicy daikon. It will take you a couple of hours to work your way through the luxurious 20-course omakase of the chef, who trained under the legendary Jiro Ono, but rest assured it is time well spent." - Michelin Inspector
