The Chef · Marco · New York
Sushi Nakazawa
I always book the counter, never a table. Watching Nakazawa work the rice temperature across twenty pieces is the whole education. The egg at the end is legend for a reason.
Daisuke Nakazawa's counter — the warm-rice, Jiro-trained omakase worth the spend.
— Marco, The Chef
The move — Marco's insider tip for Sushi Nakazawa — is in the app.
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