Sashimi Galore: 握りNigiri sushi started with: 平目 Hirame (Sole) - Quite standard but the fish had nice subtle flavor. One of the better 剣先イカ Kensaki Ika (kensaki squid) - also known under other local names of Aka Ika/Red Squid, especially in Shizuoka, Budo Ika/Grapes Squid, Shiro Ika/White Squid. This squid is soft and sticky, not the crunchy type, and sweeter and not briny. Sushi here is interesting. Nakamura san does not follow any of Jiro, Kanesaka, or Sho styles. I often consider Saito/Kanesaka style to be right in the equilibrium of sushi size and flavor - it's not as big, compact and strong in vinegary flavor as Jiro's, but not so dainty (a bit too small for me) as Sho's or Sho's masa). Nakamura san's sushi is right in between Saito/Kanesaka's and Sho's, which is on the small side but not overly. The neta was cut in size and thickness balanced with the shari, so no disproportion here. The shari was loosely packed so you need a little force on your fingers to hold the sushi when you pick it up, but neta still holds to shari (unlike Ichikawa's or Harada's which miserably do not hold on to the rice.) The rice grains fall apart easily in your mouth without sticking, and the vinegary flavor was milder without being bland. (Some were more vinegary though). The whole sushi (both neta and shari) is served at body temp for all pieces except for the warm anago which actually is not common in other sushiya as a lot of them have different temp for different neta and shari tend to be slightly warm or cold depending on the sushi chefs. So Overall I think the sushi at Nakamura is very approachable and easy to take. It doesn't have big bold flavor that hits you with a strong impression, but at the same time it is not bland with flavors milder and easier to the palate. by little_meg_siu