Keiji Nakazawa opened his ten-seat New York counter on March 1, 2024 — a Midtown East address near Bryant Park, with two seatings nightly and roughly twenty courses (appetizers plus seven nigiri) for $450. In November 2025 Michelin's Northeast Cities Guide promoted it from two stars to three, the first NYC sushi room to reach three since Masa. Nakazawa founded the original Sushi Sho in Tokyo's Yotsuya district in 1989 and ran the Waikiki branch before opening here; he personally works the middle of the counter, with two sous chefs assisting at the edges. The format is strictly traditional Edomae with deep nuka- and kasu-fermentation work running through the progression. For the most credentialed traditional sushi counter in NYC, with the chef himself at the rice bowl.