Best Dishes at Sushi Sho

The maguro arrives as a study in restraint and maturation. Nakazawa ages select bluefin cuts for multiple days, allowing the meat to concentrate its umami and develop subtle sweetness. The texture becomes silken. Reviewers consistently note it as a highlight—complex, not fishy.

A signature preparation that exemplifies Nakazawa's philosophy. The kohada is salted, then soaked in vinegar for 4–6 days, developing a tangy, deeply savory flavor that dominates the course. It's one of the more talked-about pieces in reviews.

The foundation of the Sushi Sho experience is a precisely paced omakase that progresses through 20–23 pieces, each fish aged using Nakazawa's signature methods: some cured in salt, others marinated in vinegar or wrapped in seaweed for days. The progression showcases different textures and umami depths. Each piece reflects the fish's optimal state—Nakazawa believes fresh fish has no taste; aged fish develops real flavor.

After the omakase course ends, diners choose at least five additional pieces from the okonomi menu, creating a second act of the meal. Each piece costs $25–$50 depending on preparation. Reviewers describe this phase as more contemplative—the decision-making process feels like selecting art. There's rarely a regretful choice.