Chef Nakazawa From 'Jiro Dreams of Sushi' Movie Has His Own Restaurant Now | The New York Times
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- Опубликовано: 4 окт 2024
- He Dreams of Sushi, Too: Daisuke Nakazawa, best known to Americans as one of the chefs in the 2011 documentary "Jiro Dreams of Sushi," now has his own restaurant, Sushi Nakazawa in New York.
Read the story here: nyti.ms/1dqUH1K
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Chef Nakazawa From 'Jiro Dreams of Sushi' Movie Has His Own Restaurant Now
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Guys, just because he opened his own restaurant, doesn't mean he's seeking attention. Did you expect him to work for Jiro his entire life? He's obviously passionate about sushi, so what is so wrong about doing what he trained 11 years to do? People are just trying to find something wrong with it.
+Zane Pena Yep, totally agree. Jiro's dream of sushi has to be my favourite documentary, and I was really glad to see that this guy that even cries during a scene after he got approval from Jiro now is having his own thing. I'm pretty sure that even Jiro feels happy that one of his apprentices is doing well on his own
And if I remember correctly, I think it was the eldest son of Jiro, saying that his head apprentice would one day go off and make his own sushi, and the apprentices below him would move up to more responsibility and then the lower apprentices also move up and they hire new apprentices to replace, so it's really just the natural way that it's meant to happen. Apprentices learn to a point they are ready to apply the education to their own business.
11 years? he left 10 years too early...
There’s nothing wrong with nakazawa opening his own restaurant - the issue is more the business owner who just saw one documentary on Jiro and decided to cash in on the name...but when the restaurant for instance isn’t as profitable as it should be, I wouldn’t be surprised if the owner decides to sell it out - nakazawa on the other hand has passion in sushi
his 11 years of apprenticeship is finally paying off and making a life for his family. good for this man, trying his best
Jiro dreams of Sushi. Nakazawa dreams of Jiro. The business owner dreams of $$$$
Kenny Tee cash rules
Owner posed himself like a second hand car salesman to me.
The guy just disgusted with poor taste. That's it.
Owner did not do anything to tell the story of the restaurant, he just told how he “went after the guy”.
LoL you make comments just because you feel you already know his personality in Jiro's docu. Jiro has produce several best sushi chef in Japan (like Mizutani Hachiro, 2 stars Michelin). Nakazawa might be the next Michelin star sushi chef in the near future. So, instead of bashing negative shits, just hope for his success (heard he already gained popularity for his own sushis now).
Great for him!! He was so passionate about his work on the Jiro Dreams of Sushi movie. And he has learned from the best. I think he deserves that opportunity. I dont think it is inappropriate at all to mention that he studied at THE best sushi restaurant under the best sushi master in the world. How often was it mentioned that Gordon Ramsay studied under Marco Pierre White when Ramsay was first getting known, and Marco never had any issue with it.
Jiro trained him hard and for free, Jiro son his legacy will keep his father's tradition in Japan for now this will be just an apprentice best of New York.. but just an imitation never the same
Does anyone else think it's unethical and opportunistic to publicly say you have one of the chefs that formerly worked at Jiro's Sushi, then use that famous restaurant's name and make it seem like you will get somewhat the same experience on theirs?
well basically you can say that to half of the 'good' restaurants around that were opened by starred-chefs but they are not even the main cook there, only their names are being used and they own the place, dropping by once in a while.
lisanhu3 That is completely untrue. Yes many of the Michelin chefs have multiple outposts but they still come and taste. The idea of a chef de cuisine is do serve the food the learned under the Executive Chef. Look at Daniel for example, or Robuchon. They taught their cooks and still teach their cooks what they want, popping from restaurant to restaurant, always enforcing standards. They have to be at these places constantly, not once in a while. The fact is that maintaining stars in multiple locations and finding the team to build that kind of repertoire takes far more skill than you are letting on. These guys are technicians and masters for a reason. If you don't think guys like J.G, Keller, Daniel, Robuchon, Bras, Guerard, Bocuse, David Chang and many others don't work constantly to insure what they have built maintains what they have taught you are beyond wrong.
Exactly, and I wonder if Jiro thinks --- I lost a chef that I trained very well, and someone's using my restaurant's name to market theirs...ugh! .. (So it's basically his loss and someone elses' gain!)
Nakazawa works for sushi. Not for the bald guy...he is only a pawn.
prawn
Wow NYT did a really good job with this segment. I have to watch this along with Jiro Dreams of Sushi.
I knew I recognized him! I think I saw him at Shiros Sushi in Seattle. :)
very happy for him
Another must visit in NYC!
I think my impression of this restaurant went down as soon as these managers in black suits popped up on my screen...
only thing that would have topped it off would have been if they had ear pieces in
The service is great despite the outfit. Highly trained professionals executing excellent service isn't a bad thing.
CONGRATULATIONS!!!
I think for me 11 years of experienced as sushi chef in one of the best in the world is good enough to make your dreams to make your own sushi restaurant..Every person who apprentice in sushi or any restaurant wants to become a famous and a good chef!!
Soon he'll be making dragon rolls and california rolls
The owner guy must have wanted the same brand story as Jiro's restaurant, but he gets the opposite by trying to buy legacy with money instantly instead of building it the hard way.
Steven Thomas The American Dream at work, my friend.
Steven Thomas So he is essentially excising his right to participate in capitalism? That seem American to me. Also, how did you pass 5th grade English?
+Steven Thomas why is he a scumbag he became a apprentice of the world greatest sushi so he can become one that is equally great someday and now that he have venture out and become a head chef of some other place cant stay an apprentice for life
the owner is a businessman. his aim is to profit from his investment. like a pro sports team, you want the best players on your team.
Michael Li HOW DID YOU PASS KINDERGARTEN?
The owner had a vision of opening a gourmet sushi restaurant and worked for it, this restaurant looks great
Live shrimp platter looks awesome.
i would eat it alive with salt....
When we last saw him he was but the learner now he is the master.
Fair play for taking the opportunity. I'm sure his life is a lot more prosperous and fulfilling than it would have been slaving at Jiro's for 40+ years. People have to move on!
eastacoasta feesh
poison...poison...poison....TASTY FISH!!!!!
I was hoping to stop by before you know... The New York Times writes an article about it. Oh well.
I tried this restaurant yesterday. 2/5 stars. Had much better omakase in Vegas. The RICE WAS UNDER-COOKED OF ALL THINGS.
duh its a SUSHI restaurant- its MEANT to be raw
People keep comparing him to Jiro. That's just non-sense! Of course, Nakazawa is not at Jiro's level, but it does not mean he can't run a fine sushi restaurant himself! In fact, he's better than most sushi chefs in the US who call themshelves sushi masters. Here is the thing, he learned from the best (Jiro) and trained with the best (Jiro's son, who currently owns a 2 Michellin-star sushi joint in Tokyo himself) for 11 years. I bet he knows a thing or two about making sushi.
See how he places that live crustacean on the plate? Pure genius. Serving raw meat is such an art...
people talking about him being exploited- they dont understand how much risk their is in being an owner- hwo 1 in 2 restaurnats go bankrupt within the first 2 yeras- and how slim the margins are...being a chef- and being paid a couple hundred k- with no risk- isnt a bad deal at all
Jiro Dreams of Sushi is on netflix streaming or it was when I watched it. Good documentary.
you have no home to come back to
: )
TOTALLY AGREE^^
This is the same guy that was flipping eggs for Jiro right?
yes he is .
You make it sound like he sucked as a chef. Did you see the omelet they had to cook, and remember that it's takes like years to even get to that point?
i love sushi....
Must visit!!
so insincere he contacted him via facebook rather than calling or going directly there! and what a lazy person he wants a shortcut rather than working hard for it !
ITT people are mad because someone wanted to make good money instead of chump change.
I´m glad or him :)
money money money, poor nakazawa-san
A 3 min commercial? Really? I could easily have watched a full episode of this Jiro's apprentice.
Nakazawa should be considered an American National Treasure. I hope this guy survives the shutdowns.
So you watched a video and opened a sushi restaurant. I think you missed the point of what Jiro tried to make. You pull the shady business man look effortlessly tho.
That guy looks like Mob
Legacy. Rei no Meiyo...
whats that music starting at 0:22
I'm sorry but I live in nyc and I have went to the market he was picking shrimp from and it's not the cleanest. It's in Chinatown, next to my doctors building actually and it's not the cleanest place ever. It's packed with people and it's not even a fish market it's a supermarket for groceries.If you want to serve something raw especially shrimp, it's best to go somewhere else..not china town.
Nakazawa so so sushi skills.Riding on Jiro tail.Mark Wiens Sushi Omakase - PERFECT Japanese Food Sushi by Chef Hiroyuki Sato at Sri Panwa, Phuket skill so much better
wow, thats money right there. hey im opening a restant, no big deal
easto kosto fiiiish XD
Not sure if he could work there for 60 years though
i ate in here last week.. i complained that there was was no fortune cookie... THE CHEF WENT APE! he came flying at me with his rising sun bandana on and kept waving his samurai sword around... im glad i didnt order bloater fish
+jeremy western lmao
Hahahahahaha!! Lol
+NADS IQ you CANNOT marinade tomatoe marmalade...please watch the video more closely in future
+NADS IQ oooh get you!!! fell out with your boyfriend again? 😂
+NADS IQ im sorry if your boyfriends left you but its not my fault... please pay more attention to the video in future
I love Jiro and his sushi. But this man is just an attention seeker.
He always says Jiro this jiro that. And then he gonna makes a NY sushi, not tranditional...what the point of bring Jiro's TRADITIONAL SUSHI, here when u cant make it?
Moreovers, to compare, Jiro's res is very quiet with two-three chefs only. It means this man cannot control the res himself.
MisstheBanks I love how you just throw in some viet. XD
Is anyone else bothered that the restaurant owner is not Japanese? It seems he is completely ignorant with his half-assed marketing strategy.
Go away! Mr.Guyinsuitwhomidon'tcareabout. I know you opened the restaurant, but we're here for Nakazawa not you.
I don't know why but the guy who went and recruited the apprentice seems like a grimy sleaze. Not sure why I'm getting that vibe though, he could be a decent guy.
I find it kind of lame to use the popularaty of a movie with a chef that is not even fully trained yet in order to open some half assed sushi restraurant in the US. Talk about capitalizing on a beautiful japanese tradition.
Also the thing that mr Nakazawa would some how had the urge to "escape tokyo" because of the earthquake is complete bogus. Tokyo was not even near the epicenter.
You are actually the epitome of stupid if you believe that Mr. Nakazawa is a half trained chef. Not to mention the fact that even though Tokyo wasn't near the epicenter of the earthquake, the effects still reached it through nuclear waste dumping into the ocean.
I lived in Tokyo for 7 years now, and I was here during the 2011 earthquake. The victims and the people that suffered was the people up north. We who lived here was not so affected. But I guess you know more than me..
After watching Jiro dreams of sushi its pretty obvious that Nakazawa-san is not even near what it takes to carry on the Jiro tradition, he seems to be one of the more insecure people in the movie to be honest..but again, I guess you know more than me.
Well crap. I feel stupid now. I apologize.
Seems you didn't pay a lot of attention to the video. Firstly, it said Nakazawa had been living in Seattle for a year and a half prior to this restaraunt opening meaning he hadn't been training under Jiro for a while; it wasn't like he was snapped up mid-training. Regardless, 11 years of training would make anyone a more than capable sushi-chef. Secondly, Nakazawa says himself he doesn't want to make traditional sushi, so carrying on Jiro's tradition isn't his goal. If it's now his dream to make something new, tradition at this point is only a restriction.
Lastly, more of a subjective point, I imagine even being in a country as collectivist as Japan during a major disaster such as the Tohoku earthquake and tsunami everybody would feel the effects to some degree or another. Be them phyiscal or psychological, it doesn't mean his possible feelings of unsafety were wholly unjustified. It was a scary event and people's actions aren't always entirely rational.
Forewarn00 I totally agree, even when living in Tokyo now I can still see the aftermath of the event greatly in each person living here, especially with the seafood being affected tremendously as well. If you're a sushi chef and have your own dream then I don't blame him to explore his sky. They all have got to start somewhere and I doubt Mr Jiro would let anyone uses his name to publicize if he didn't approve of their skills.
Traitor, he hasn't wash enough rice for opening his own restaurant.
90 and 85 year old is a big difference lol.. sure its 88 now lol... anyway is he actually completley qualified? As I recall they said he had some more practice...but then again he is makign sushi for new yorkers now instead.
I personally think... he may become better than Jiro over time. He has already trained with traditional Sushi for 11 years and now he is experimenting with NewYork style sushi, which is amazing in my view...
What in the hell is New York style sushi? Do you know anything about sushi at all?
+MurderGear ... American style sushi is a thing. Actually unless you're japanese, or know a lot of japanese people i wouldn't mind betting 50 dollars you've never tasted anything else. Japanese style sushi is quite hard to source outside of Japan because it doesn't suit most westerners palate, thus making it a risky proposition to open a "real" sushi place.
+PipeSmokingBearGuzzlingBassist actually I have had true traditional Japanese sushi. Most sushi served in the US is Edo style sushi with American ingredients. So yea it is Japanese style. The techniques and styles are all Japanese. So no, it isn't New York style sushi.
+randomnameee actually most of the fish he uses are the same. Covering bonito, break, tuna and many others used in Japan as well but the sockeye salmon is a huge deviation. Be that as it may, different fish do not make it a different type of sushi. As I said it is still edomae Japanese style sushi. He isn't creating a new technique or form that is different to New York only. Learn about the history of sushi before you comment. If you make a pot au feu with American beef it is still a French recipe
*bream
thumbs down for facebook
And he thinks New York is safer? LOL. He has made a terrible mistake.
You do realize that NY is a relative safe city since early ninties when Juliani cleaned it up.
American psycho vibe
oh man all that training for this BS
Taping artiste coréenne enfer on youtube, only Jésus-Christ save
บาปจริง , พวกยุ่นเนี่ย กินของเป็นๆ. ให้อร่อยและแพงแค่ไหน ก็ไม่กินด้วยหรอก
He is been used by an american ........and what a shame
He betrayed jiro...
sushi is a passed down thing. If every apprentice stays with their master, the apprentice won't get his apprentice, and skills will not be passed to them.
i bet it's over-priced.
No its not, look at Masa for over priced
Jewish guy owns a sushi restaurant - LOL !!
+PincheOaxacquitaCabron It's because it's raw, They don't work with gas, If you catch my drift.
Nakazawa u trader. Turn ur back on Japan lol jokes.
+james waitokia traitor*
jiro- traditional, simple, still delicious
nakazawa- a money man with blowtorches
Nakazawa uses the same techniques and is very traditional. Jiro also has blow torches by the way.
Jiro is overrated
culinary exploitation at its best!
Sold to a Jew.
So why does it bother you? He does not seem to own the rest of the world and be the master of the "Majestic 12"? Get a grip!
15 years of hardcore training with the grand master of sushi in Japan, came to America to make some California rolls for white people. hahaha
He _does_ do some rolls "California-style", but he doesn't actual make California rolls. If you've seen pictures of food in his restaurant, they _are_ in fact in traditional nigiri-style much of the time.
Also, California Rolls are Canadian.
So what if he left Jiro?
He won't succeed him. That's the point of apprenticeship. I'm also very sure Nakazawa wasn't the first chef to "Graduate" from Jiro.
And with his skills, I'm also not surprised he actually branches out from traditional Japanese sushi to accommodate american palate