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Third-generation sushi chef Kunihide “Nakaji” Nakajima brings his legacy to the Bowery with his debut namesake restaurant. The dual-concept space – tucked away in the Canal Arcade – features authentic edomae-style sushi omakase, rare Japanese whiskies, and craft cocktails in a sleek setting.
Intimate, wood-accented venue for curated omakase sushi meals served at a chef’s counter.
Address and Contact Information
Address: 48 Bowery, New York, NY 10013
Phone: (646) 478-8282
Website: http://www.nakajinyc.com/
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Order and Reservations
Reservations: nakajinyc.comresy.com
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NAKAJI
48 Bowery, New York, NY 10013 (646) 478 8282 · Chef’s Counter: Tuesday–Sunday 5:30pm–12am · Bar at Nakaji: Tuesday-Sunday 5:30pm–12am …
Menu — NAKAJI
New York, NY 10013. [email protected] | [email protected] (646) 478 8282.
Book Your NAKAJI Reservation Now on Resy
Third-generation sushi chef Kunihide “Nakaji” Nakajima brings his legacy to the Bowery with his debut namesake restaurant … New York, NY 10013. Get Directions + …
Reviews
Nina Mortensen
My new favorite omakase in the city. Beats my long time favorites Icca and Sushi Noz. The chef brings truly unique pieces and everything was phenomenal. I never take photos of my food but the appetizers were so beautiful I snapped some pictures for my own ceramic collection inspo. Can’t wait to go back.
… moreJulian Espinal
Wow, what an incredible sushi counter experience. My girlfriend and I, who have been fortunate enough to have experienced other great omakases, both consider this the best sushi experience we’ve had. The service was impeccable and responsive. The chef was very attentive to both his craft and his guests. While everything we tried was in the category of “best we’ve ever had”- the purple sea urchin for me was a huge favorite, while my girlfriend loved the classic toro nigiri. Truly a 10/10 experience, could not recommend more highly.
… moreOmar Shoman
This place offers an unforgettable dining experience. From the moment you step in, the friendly chef and his attentive staff make you feel right at home. Their warm hospitality sets the tone for the evening, ensuring everyone feels special.
The quality of the ingredients is top-notch. Especially the various shellfish. Every dish showcases the freshness and vibrant flavors of the season.
The decor is tastefully done, with a special emphasis on the stunning flower arrangements. A specialist visits regularly to refresh them in creative ways, making each visit slightly different and adding a unique touch to the ambiance.
… moreThe quality of the ingredients is top-notch. Especially the various shellfish. Every dish showcases the freshness and vibrant flavors of the season.
The decor is tastefully done, with a special emphasis on the stunning flower arrangements. A specialist visits regularly to refresh them in creative ways, making each visit slightly different and adding a unique touch to the ambiance.
Hello Pier 39
A delightful evening of omakase with Chef Nakajima! The flavors were outstanding, balanced and creative! The staff attentive, knowledgeable and catered to my every need!
… moreC J
Omakase with Chef Nakajima was incredible! The hairy crab and uni were highlights but every piece was perfect and delicious! Service was outstanding. The cocktails were excellent as well. Will definitely need to go back again!
… moreSiyuan Liu
We didn’t get our first course until 25min after the reservation time, and we didn’t get our first sushi course from chef until 1.5 hours after the reservation time.
Food had highs and lows. Pickled ginger was sliced unevenly by chef in large chunks. The unagi in the soup had many bones to chew through and was overcooked. Tamago was unrefined.
Uni, salmon roe, and the bluefin tuna jawline were delicious, and the rice and yuzu accompanying many of the pieces were great.
… moreFood had highs and lows. Pickled ginger was sliced unevenly by chef in large chunks. The unagi in the soup had many bones to chew through and was overcooked. Tamago was unrefined.
Uni, salmon roe, and the bluefin tuna jawline were delicious, and the rice and yuzu accompanying many of the pieces were great.
Leanna Shen
Amazing experience! Definitely the top 1 Omakase spot in NYC. Well selected seasonal fishes and fresh ingredients. Really tasty. Highly recommended. Love love love! Would visit again for sure.
… moreMichael Nehring
Tucked in a quasi-alleyway with a tasteful exterior light as the only marker, you could say this place nailed discretion.
Despite attracting a spread of solo diners, couples, and small groups, you become one larger group over the course of the meal. I felt completely entranced during the 2+ hour dining experience and pleasantly sated at the end.
Everyone at the establishment was kind, attentive, and totally attuned to each client‘s vibe (more casual with some and more stoic with others).
My Favorites
• Japanese King Salmon
• Rosy Sea Bass
Loved this place!
… moreDespite attracting a spread of solo diners, couples, and small groups, you become one larger group over the course of the meal. I felt completely entranced during the 2+ hour dining experience and pleasantly sated at the end.
Everyone at the establishment was kind, attentive, and totally attuned to each client‘s vibe (more casual with some and more stoic with others).
My Favorites
• Japanese King Salmon
• Rosy Sea Bass
Loved this place!
Hani AlMalki
It’s excellent but not for everyone. He serves a special style of sushi where some items are aged or marinated. For me it was delicious. It’s a 2.5 hour meal with add on options like uni tasting and a special Shabu Shabu type of option. I had them all.
… moreJoe Heitzeberg
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 machine = $761.25
… moreDon’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 machine = $761.25