Sushi Nakazawa

Photographs form my meal in New York, United States at Sushi Nakazawa on October 21, 2014

Sushi Nakazawa

Koshikari Echigo Beer

1st Course: King Salmon

2nd Course: Wild house-smoked sockeye salmon from Alaska

3rd Course: Live scallop

4th Course: Giant clam

5th Course: Trigger fish from Long Island, topped with trigger f

6th Course: Black croaker fish

6th Course: Black croaker fish with sea salt and lemon, from Kyu

7th Course: Purple grouper from Kyushu with yuzu zest

8th Course: Pike mackerel with Japanese mustard and yuzu

9th Course: Live botan ebi, jumping off the counter

9th Course: Botan ebi heads

10th Course: Botan ebi (spot prawn)

11th Course: Kuruma ebi (white-legged prawn)

11th Course: Kuruma ebi (white-legged prawn)

12th Course: "Sugi"

13th Course: Wild yellowtail

14th, 15th, and 16th Courses: Tuna

14th, 15th and 16th Courses: Tuna (lean tuna, soy-marinated tuna

14th Course: Lean tuna (akami)

15th Course: Soy-marinated tuna (maguro no zuke)

16th Course: Fatty tuna (otoro)

17th Course: Sea urchin from Santa Barbara

17th Course: Sea urchin from Santa Barbara topped with white tru

18th Course: House-cured king salmon roe

19th Course: Otoro temake (fatty tuna handroll)

20th Course: Saltwater Eel (anago)

20th Course: Saltwater Eel (anago)

21st Course: Tamago

22nd Course: Lychee Ice Cream