The New York City sushi scene, like many culinary ventures, has recently become younger, riskier, and more experimental. Just ask Daisuke Nakazawa or John Daley, both hot on the Big Apple's sushi scene and reinventing how it's approached.
You may be familiar with Nakazawa because of his appearance on a little culinary film called "Jiro Dreams of Sushi" as the apprentice of Jiro Ono himself. His mission with Sushi Nakazawa, nestled in the West Village, is to approach the sushi experience differently than was taught to him by making himself and the restaurant more accessible than the old traditional way. Sukiyabashi Jiro in Tokyo, in comparison, is described as being more of a quick in-and-out experience because of long wait times.
On the Lower East Side, a tatted up John Daley of New York Sushi Ko is taking a completely alternative approach to the cuisine itself. Using a blowtorch, he's creating out-of-the-box methods of using fish and other fresh ingredients to complement the entire dish - melted piscine fat, for one. Read More