The Ultimate Collaboration of Steak & Sushi
Salt + Charcoal and Sushi Nakazawa will be collaborating to offer a special Omakase dinner on 8/20/2017 at Salt + Charcoal located at 171 Grand Street, Brooklyn, NY 11249 (on the corner of Bedford Ave and Grand St). This $150 course dinner will feature signature sushi and seafood items from Sushi Nakazawa along with Salt + Charcoal’s signature char-grilled meats.
This unique collaboration dinner is the result of a longstanding friendship between Chef Nakazawa and Salt + Charcoal’s Chef Ishizaki. The two had been discussing the possibility of combining their respective skills to a craft an ideal “Land & Ocean” course for quite some time. And that time has finally come.
As one of the original members of the Japan Dry Aging Beef Promotion Board, Chef Ishizaki is one of a small handful of experts in the area. He has honed his background in French Gastronomy at many high-end establishments including Michelin 3 starred JoëlRobuchon Ebisu, Tokyo before becoming Executive Chef at Salt + Charcoal in March 2017. Chef Nakazawa’s reputation as an extraordinary sushi chef has little need for explanation from his background as disciple of Chef Jiro Ono and his appearance in the 2011 documentary, “Jiro Dreams of Sushi”.
Detailed course description is below.
Salt + Charcoal is Williamsburg’s one of a kind Japanese Grill. Preparation of our signature steaks start with our chef, Tadaaki Ishizaki hand selecting each piece of prime USDA beef at the purveyor. The beef is then dry aged in a precisely climate controlled environment for a minimum of 28 days before charcoal-grilling using our unique crank grill. The result is a super tender steak which pairs perfectly with our Japanese inspired sauces and herb butter. Chef Ishizaki has been one of the leading promoters at the Japan Dry Aging Beef Promotion Association, has served as a judge at numerous professional competitions, and taught the technique at various culinary academies in Japan. His expertise also extends to traditional Japanese cuisine which can be enjoyed in our various seafood and fusion dishes. Our full bar has a variety of Japanese spirits, wines and original cocktails specially crafted to pair with our food offerings.
Executive Chef Tadaaki Ishizaki is one of Japan’s preeminent leaders when it comes to Charcoal Grilled Dry Aged Beef. He has studied the technique in New York and France and was one of the pioneers that brought the method to Japan. But, Ishizaki did not stop at just bringing a foreign culinary technique to his home country. As one of the original members of the Japan Dry Aging Beef Promotion Board, he has continued to perfect the process through years of extensive research based on scientifically proven methods. He has spent years improving the unique cooking method, all while teaching at culinary academies and serving as a judge at numerous industry hosted dry aged beef competitions. Our Charcoal Grilled USDA Prime 28 Day Dry Aged Steaks all started with chef Ishizaki cultivating relationships in the industry and personally inspecting packing facilities in Chicago. Every week, chef Ishizaki personally selects the beef to be delivered to Salt + Charcoal to ensure that we provide only the best in quality.
Chef Ishizaki’s expertise is not only limited to beef. He has constantly been refining his skills through his career at many high end establishments, including a three star Michellin French restaurant where he honed his skills in poisson, and entrée froides. Perfection in Japanese cuisine and extreme attention to detail comes naturally to him, and all of chef Ishizaki’s culinary expertise unite at Salt + Charcoal.
Our main dining floor has a full bar, booth seating, and counter seating which offers a great view of our open kitchen and charcoal pit. Our lower level dining area is open on weekends, and is also available for parties and special occasions.