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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Oct 21

Oct 21 Sushi Nakazawa

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

Sushi Nakazawa

Koshikari Echigo Beer

Koshikari Echigo Beer

1st Course: King Salmon

1st Course: King Salmon

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

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

3rd Course: Live scallop

3rd Course: Live scallop

4th Course: Giant clam

4th Course: Giant clam

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

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

6th Course: Black croaker fish

6th Course: Black croaker fish

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

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

7th Course: Purple grouper from Kyushu with yuzu zest

7th Course: Purple grouper from Kyushu with yuzu zest

8th Course: Pike mackerel with Japanese mustard and yuzu

8th Course: Pike mackerel with Japanese mustard and yuzu

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

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

9th Course: Botan ebi heads

9th Course: Botan ebi heads

10th Course: Botan ebi (spot prawn)

10th Course: Botan ebi (spot prawn)

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

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

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

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

12th Course: "Sugi"

12th Course: "Sugi"

13th Course: Wild yellowtail

13th Course: Wild yellowtail

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

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

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

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

14th Course: Lean tuna (akami)

14th Course: Lean tuna (akami)

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

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

16th Course: Fatty tuna (otoro)

16th Course: Fatty tuna (otoro)

17th Course: Sea urchin from Santa Barbara

17th Course: Sea urchin from Santa Barbara

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

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

18th Course: House-cured king salmon roe

18th Course: House-cured king salmon roe

19th Course: Otoro temake (fatty tuna handroll)

19th Course: Otoro temake (fatty tuna handroll)

20th Course: Saltwater Eel (anago)

20th Course: Saltwater Eel (anago)

20th Course: Saltwater Eel (anago)

20th Course: Saltwater Eel (anago)

21st Course: Tamago

21st Course: Tamago

22nd Course: Lychee Ice Cream

22nd Course: Lychee Ice Cream

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