We've been to the previous location of Ushiwakamaru, so it's good to be back to their new location. I called to book the sushi bar for omakase, and it wasn't too hard to get weekend reservation if you are okay with 6pm seating. Everything was what I remembered - courteous services, modest interior design, authentic feel. We ordered all sushi omakase, which started off with green tea tofu and miso soup. I've never had green tea tofu before, definitely something new. Miso soup is not overly salty, and it's enriched by a shrimp head. After that, the chef started putting in front of us rounds after rounds of amazing sushi. When it first started, rice was a little too hot, but maybe chef also realized that, after the first two, everything turned out to be just perfect. Here are some highlights: - Slightly tourched sea eel: so so tender. Not overly fatty, but it was so flavorful and soooo tender. - Japanese white shrimp: I though the texture would be chewy, but it literally melted in my mouth. - Fried shrimp head: Japanese doesn't waste anything, so authentic places usually fry the shrimp heads after using the shrimp body for sushi. This shrimp head is perfectly fried, crunchy, flavorful, simple yet delicious. - Medium tuna: I've developed my liking for medium and lean tuna after eating at Sushi Nakazawa several times. It doesn't taste as fatty as toro, but it still melts in your mouth. What can I say, I LOVE tuna. - Squid: I've never had squid nigiri before, this was a first. It tasted like pickled squid, nothing too chewy but had some texture to it. - Japanese Uni: do I need to say anything more about that? So here's the verdict: rice was a little too warm at first, but they corrected it; light on soy comparing to some other sushi places. With price tag of $130 per person, we each had 18 pieces of amazing nigiri, including usual items such as amberjack, mackerel, tuna, uni, to a little more unconventional items like needlefish, squid, Japanese white shrimp. I enjoyed every piece of it, and I definitely would love to be back.
Lu H. on Apr 12, 2016