“My personal favorite is Nakaji who is pretty traditional and less creative than others. The otsumami is a weaker than others here but the neta and shari are the best.”
H3
8.6/10Japanese
AI-generated summary
Traditional edomae , around $365, which people call their favorite under $400. Go for the , which comes larger and more classic than at other counters, and the uni. The otsumami and appetizers are the weak part, most people agree. The chef drinks with the room, and regulars say that's half the fun.
“My personal favorite is Nakaji who is pretty traditional and less creative than others. The otsumami is a weaker than others here but the neta and shari are the best.”
H3
“Definitely among the group of top edomae sushi places in the city. Less technically sophisticated than the others, more traditional larger nigiri (which I’m preferential too), often rather interesting neta, though slightly less well rounded overall, at least in my experience.”
H3
“It's very good omakase though not as good/consistent throughout the whole meal as Yoshino/Sho/Noz but it's my favorite experience. Nakaji is just hilarious and gets downwright drunk a lot of meals lol, it's consistently a fun meal”
H3
“The uni tasting at nakaji.”
H2
“Sushi: nakaji”
H2
“Step down price wise ($350ish) Nakaji or The Den @ Azabu”
H2
“for sushi Nakaji”
H2
“Nakaji’s sushi part is alotttt better than their appetizers and chef is hilarious.”
H2
“nakaji is great! elegant setting but not stuffy, and chef and staff are so warm and personable. courses are wonderful, obviously.”
H2
“The first time I went, I did not like it but it's grown on me. While I don't enjoy the taste of all of the food (specifically the appetizers), I have an immense appreciation for it and his focus on seasonality.”
H2
“I liked Nakaji a lot. Great service there”
H2
“Nakaji had it a couple weeks ago when I went again. They were outstanding and unique. A tad hint of bitterness really made it way better.”
H2