Sushi Nakazawa's DC counter runs a nigiri progression the way it should be run: quietly, in order, letting the fish do the talking. No pageantry, no narration for narration's sake — just a chef working through a sequence built to show range, one cut at a time.
The tuna arc
The counter opens on lean akami — clean, almost mineral, the kind of cut that tells you immediately whether the rest of the omakase is going to be worth the seat. It builds from there: chutoro next, softer and marbled, then into otoro, the fattiest cut, practically dissolving before you can chew it. Watching the color shift plate to plate, from deep red to a pale, marbled pink, is half the point.
The tuna alone would be worth the counter seat — everything after it is a bonus.
Beyond the tuna
A lightly seared piece breaks up the run of raw cuts — a quick torch over the surface, just enough to render a thin layer of fat without cooking through, laid over a smear of something sharp underneath. Further down the board, a delicate white fish arrives dusted with citrus zest, a clean counterpoint after the richness of the tuna courses.
A splurge-worthy counter that earns its price point on fish quality alone. Book ahead — the seats go fast.