![]() ![]() But one of the points made by the 2011 documentary “Jiro Dreams of Sushi” was that a driven, obsessed chef will treat each sea creature as a unique challenge. We don’t normally think of one sushi piece as wildly different from the next, apart from the inherent qualities of the main ingredient. I can tell you about the burning-leaf smell of skipjack smoked over smoldering hay until it becomes a softer, aquatic version of aged Italian speck. I can feel the warmth of just-poached blue shrimp from the South Pacific islands of New Caledonia, which had a flavor that was deep, clean and delicate at the same time. Nakazawa’s mackerel and the way its initial firmness gave way to a minor-key note of pickled fish and a major-key richness that kept building the longer I chewed. I remember precisely the dull luster of Mr. So does the meal, 21 pieces or so over about two hours. These little events carve themselves into your memory. A piece of his sushi grabs control of your senses, and when it’s gone, you wish you could have it again. Nakazawa cups in his hands and places in front of you is an event on its own. The moment-to-moment joys of eating one mouthful of sushi after another can merge into a blur of fish bliss. I had the other three at Sushi Nakazawa over the next few weeks. Then he picked up a palmful of rice and began to serve one of the four most enjoyable and eye-opening sushi meals I have ever eaten. He had just come back from Pier 76, he said. “I’m sorry,” the chef said cheerfully as he slid behind the counter and prepared for work. Were they going to let us eat?įinally, Daisuke Nakazawa walked in the front door. Servers in black suits were offering hot towels, water and drinks, and more water, and then small talk, until it became clear that they were stalling. It looked about as Japanese as Peter Luger. Now we found ourselves sitting in the small, bright, glossy, black-and-white front room of the restaurant, which opened in August in the West Village. Thankfully I got a refund due to their violation of mishandling food.All 10 of the black-leather-and-chrome swivel seats, the same kind you’d perch on to play the slots at the Venetian in Las Vegas, were taken. Most of us had reserved a month before. Hire children you will have childish behavior. Immature people should not be in management. The manger acted like warm plate was coming out of her personal paycheck. This is the first time I had an issue and was refused a simple solution. I've ordered numerous times with a pickup for 1pm. ![]() In the middle of me speaking she cuts me off and emphasis every word " Good Day Mam." in front of the whole lobby, with a trainee. Said she wouldn't give me a refund that I need to go to door dash for it. I walked back in expressing that its not right to lie and serve me cold food. The manager said he's already making it.Ģ minutes later, I check my bag. The cook appeared to be arguing over remaking my plate so I offered to just accept a refund. I asked to have it remade since it was their error for letting it sit for 40 mins. The chicken was cold, the rice cold, tempura cold. I ordered a pick up for 1pm, they had my food sitting for 40 mins, I asked the manager if the food was fresh she said lied to my face and said yes. DoorDash Review Health code violations and childish manager. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |