[Lordofrolex]

Originally Posted by WhatsNext

In my humble opinion, I would put very little thought into a NY Times restaurant review. They are notorious for their bias that favors NY restauranteurs and writing unfavorably against successful restauranteurs making a move to NYC.

Alain Ducasse, Thomas Keller, Masayoshi Takayama (Masa) are all prime examples of NY Time bias yet they have all received top honors and countless accolades from culinary experts and writers around the globe.

Sushi Nakazawa is another example of this bias. I’ve been there and its a killer sushi restaurant and one of the better ones in the city but nowhere near the best. There is no logical reason this place has NY Times 4 stars while Masa has 3. Daisuke Nakazawa was an apprentice at Sukiyabashi Jiro when a NYC Investor, who saw the documentary, brought him over here to open Sushi Nakazawa. For those who watched the documentary, Daisuke Nakazawa was the one who couldn’t even make a proper egg sushi to Jiro’s standards.

Just sayin'

Interesting.. Thanks or the story. I totally remember the guy who had made thousands of egg sushi trying to prefect it in the documentary.