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Nobu
Nobu opened its original New York location in 1994, founded by chef Nobuyuki "Nobu" Matsuhisa in partnership with actor Robert De Niro and restaurateur Drew Nieporent, built around Matsuhisa's own fusion of traditional Japanese technique with ingredients and flavors he'd picked up while running restaurants in Peru earlier in his career. That fusion approach produced dishes now considered modern classics across the entire sushi and Japanese fine-dining world, most notably black cod with miso and yellowtail sashimi with jalapeño, both dishes that helped define an entire genre of Japanese-Peruvian fusion cuisine that's since been widely imitated by other restaurants worldwide. Nobu expanded from that single New York restaurant into a genuinely global hospitality brand, with dozens of restaurant locations and an associated chain of luxury hotels operating under the Nobu name across multiple continents, making it one of the most commercially successful high-end restaurant brands ever built around a single chef's original culinary vision. Nobu's combination of Matsuhisa's genre-defining Japanese-Peruvian fusion cooking and its subsequent growth into a global restaurant and hotel brand has made it one of the most commercially significant and widely recognized sushi-restaurant names in the entire world, well beyond its original single New York location.
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Sushi Nakazawa
Sushi Nakazawa opened in 2013 in Manhattan's West Village, founded by chef Daisuke Nakazawa, who trained for more than a decade as an apprentice under Jiro Ono at Sukiyabashi Jiro in Tokyo before relocating to the United States to open his own restaurant, giving the New York restaurant a direct lineage back to the world's most famous sushi chef. Nakazawa himself was featured prominently in "Jiro Dreams of Sushi," the documentary that made his mentor internationally famous, and his own restaurant's opening drew significant attention specifically because of that direct connection, with diners and critics eager to see how a Jiro-trained chef's technique would translate to an American restaurant. The New York Times awarded Sushi Nakazawa four stars in its opening year, an unusually fast and significant review for a brand-new restaurant, reflecting critical recognition that Nakazawa's Jiro-trained technique had translated successfully rather than being diluted for an American audience or market. Sushi Nakazawa's combination of its direct apprenticeship lineage to Jiro Ono and its rapid critical acclaim upon opening has made it one of the most significant American sushi restaurants specifically built around transplanting genuine traditional Edomae technique rather than an Americanized fusion approach.
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