2 Years Later: Sushi Nakazawa and Cosme, Still Good

It’s always nice to see that a restaurant you really love but haven’t been to in awhile is still killing it several years later. I did a recent status check on two of my 2014 favorites, Sushi Nakazawa and Cosme, and I’m happy to report that both of these places are just as good as ever.


Sushi Nakazawa
23 Commerce St, New York, NY 10014
(212) 924-2212

chef daisuke nakazawa
chef daisuke nakazawa

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soy marinated king salmon
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the trio of tuna – lean, medium, fatty
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pepper uni from california
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salt water eel and egg cake

At Sushi Nakazawa, chef Daisuke Nakazawa is still at the helm and very involved with the sushi prep. We were at the sushi bar a week after Thanksgiving and he basically made and served every single one of the pieces to the guests at the bar, while his staff worked on the pieces for table service. He’s still hamming it up and joking around with the guests, preserving the relaxed atmosphere that makes this omakase enjoyable. Of the pieces we had, the golden eye snapper, uni from California and the salt water eel were amazing, while the trio of lean, medium and fatty tuna were to die for.


Cosme
35 E 21st St, New York, NY 10010
(212) 913-9659

the bar at cosme
the bar at cosme
the house tortilla chips
the house tortilla chips
lobster with shiso, ginger mojo and brown butter
lobster with shiso, ginger mojo and brown butter
branzino a la talla
branzino a la talla
enmoladas with ricotta, hoja santa, queso fresco
enmoladas with ricotta, hoja santa, queso fresco
duck carnitas with onions, radishes and cilantro
duck carnitas with onions, radishes and cilantro
corn husk dessert
husk meringue with corn mousse

Similarly at Cosme, a bite of the signature duck carnitas was just as blissful as the one two years ago. Even to this day I would rank this among the top duck dishes in the city. The carnitas is a very large and hefty dish, so unless you’re with a large party, it doesn’t leave you with a lot of room to try other dishes. Luckily we were a party of four this time, and everyone was pulling their weight. The lobster with shiso, ginger and brown butter was a touch rich but not overbearing, the only downside being that the portion was small, and the branzino was seasoned well and tasted like a fancy, well-made fish taco. The only low point of the meal were the enmoladas, which tasted like mole sauce and not much else. Then we came full circle with the husk meringue dessert, which also concluded our first meal at Cosme and reminded us of why we decided to come back.

 

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