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Sushi Noz New York Tripadvisor Reviews
Latest Reviews On Tripadvisor
19 Reviews
0 Replys |
Special Treat
Went here for a birthday dinner with my wife. We were very excited and Sushi Noz did not disappoint. This is far more than a meal. It was an experience. We also opted for the beverage pairing, which I would highly recommend. We spent a little more than two hours enjoying every single bite and every little sip. Unlike some tastings we have been to, we sis not leave hungry! Thank you to the chef and his AMAZING staff for creating memory for us!
Be the first to ReplyNot a good experience
Ordered delivery and nothing but disappointment. Nothing we ordered was tasty or worth the cost . Glad we did not waste money trying their $500 omakase, Much better choices in the city
Be the first to ReplyPay $1,500, SHUT UP and EAT!
Last night my husband and I were excited to dine at Sushi Noz, 6 seats counter rated one Michelin star. I dined here last year and my experience was fun, informative with Chef Noz. I thought we will have a great time on our rare date night and we had the WORST experience EVER! We were shocked and appalled at the treatment we received by your chef, TJ Enkhbaatar. We eat Omakase frequently (weekly) and are avid diners globally. We have never had an interaction like that. This chef is very rude, ignorant, unprofessional and discriminatory. We were asking him where the fish was from and details of the course and he basically told us to stop asking questions, shut up and eat the food. That’s the treatment you get when you prepay $1,000 for two people plus $500 for drinks and extras. We left after 2 courses and couldn’t tolerate the service and discriminatory practices of chef Enkhbattar. New motto of Sushi Noz: PAY $1,500, SHUT UP and EAT! NYC has so many lovely places with way more experienced chefs from Japan who go above and beyond to make your experience worth the money. We will take our money to Yoshino, Kanoyama, Icca, Masa, Shion 69 again and again.
Be the first to ReplyExclusive Ryōtei experience as genuine as it gets
Sushi Noz, New York - Exclusive Ryōtei experience This is an extensive review for those who have a genuine appreciation of the Japanese finer things in life. My wife and I felt being transported to Japan where we lived for many years. We are big fans of Japanese history post Jomon period, the earthware or ceramics (Yakimono) and it’s culinary regional treasures. We arrived shortly before 6pm and one is immediately met in a genuine Japanese interior designed like an exclusive Ryōtei, a place which only accepts new customers by referral. We dined in the Hinoki room immediately to the left on arrival accommodating 8 people. The room is exactly as one would expect from an exclusive sushi restaurant in Japan. No ghastly refrigerated fish fridge on the counter. The theme is “discretion” and the entire experience is testimony to the Bushido concept incorporated in the art of Japanese sushi preparation. An impressive beverage menu with an extensive choice of wines and brilliant choice of sake and soju served by the bottle or by glass and carafe as customary in Japan. The sommelier is as professional as one would expect in such sophisticated venue. One does not go for a meal to sushi Noz, this is an experience and the entire performance is orchestrated in perfect harmony. Chef “Itamae” Nozomu Abe is assisted by TJ behind the counter and a team of chefs that perform off stage. The service team operates like covert agents better known as Ninja’s and their female version Kunoichi. They are omnipresent and ensure that the service is truly anticipated before the guest can express their wishes and desires. They are a true example to all who aspire a career in a service industry. I have attached our menu for the evening. The guests are enjoying, from the moment of arrival chef Abe’s techniques is the preparation of the meal. A part of a three foot piece of tuna belly is ceremoniously cut, the sushi rice is brought in from the kitchen and transposed onto a traditional sushi rice bowl known as “hangiri” and mixed with a secret concoction likely entailing rice vinegar, sugar and other secret ingredients.It is subsequently returned to the kitchen to re-appear once it’s sushi time. It’s kept moist and warm in a cheese cloth with a smaller hangiri. Chef Abe displays an iron discipline and surgical precision in the preparation of each dish that is being served to the eight guests at the counter. Knives are kept perfectly clean after each intervention and stored in a designated location. Despite the 15 courses for 8 people, at no moment is there a glimpse of chaos. The necessitating dishes, bowls and cups (120 pieces at least) appear inconspicuously on the counter in perfect sequence when the time is right. The dishes and bowls are traditional earthware from Japan, better known as Yakimono from a variety of locations in Japan, carefully selected by Chef Abe who besides his culinary talents enjoys music and the Japanese ceramics from various kilns in Japan. Also parading is some very fine bone China porcelain from both Japan and China. The sake cups and carafes come in a variety from glazed and non glazed Yakimono to beautifully cut and colored crystal. We started with a Dassai 23 Junmai Daiginjo sake from Asahi-Shuzo made with 23% polished Yamadanishiki rice, which offered an aromatic and fruity start to our journey, it was the sake that the late Prime Minister Abe offered to President Obama. Our first dish consisted of a sashimi selection of four parts of Silver Flounder, followed by Bonito sashimi. The marinated flounder liver was exceptional and easily comparable to foie gras. The bonito melted away in your mouth. A dish with finely cut baby scallops, fresh green peas, freshly grated fragrant wasabi and a mellow but fragrant dashi based sauce was the first composition served in a white and blue porcelain bowl. Guests were subsequently treated to Chef Abe who finely chopped a part of the firefly squid that were presented on a perfect circular display dish. A number of ingredients such as Shiso leave flowers was added and topped with one charcoal grilled small squid, all presented on an elegant Wabi-Sabi styled ceramic dish. The taste was divine, a ballet of the delicate flavor of this prestigious mollusks further enhanced with scallions and a soy based sauce. A grilled spot prawn was served on traditional Yakimono that tasted so sweet from its freshness that the chef’s decision to minimal intervention was much welcomed. Wild fresh French asparagus and caviar in a fine flavored broth presented in sublime bone China with relief border patterns likely from Arita and if not very much similar, was both delicate, fine and exquisite. A glazed piece of black cod was served on Yakimono with some finely sliced glazed lemon providing the delicate flavor of the black cod with the robust yet tender structure of this fine fish. The glazed sauce was balanced with finely sliced and simmered lemon. Meanwhile Chef Abe had finely cut the six different fish types for the sushi experience, ensuring the cuts were conform the practices of the legends and master sushi chefs also known as Taishos exercise. The sushi rice made its re-appearance. Chef Abe swiftly prepared the six different nigiri sushi pieces. Each piece was an artwork in which the crispness of the fish was perfectly married with the fresh, moist and warm sushi rice where required, complemented with freshly grated wasabi and a brush stroke of light soy where appropriate. The squid was tender, the pink snapper reminiscing of a journey over the ocean. The Pen shell clam ”Al Dente and yet silky smooth. Both the Shima Aji and Aji seasonal fresh and perfectly seasoned to preserve its signature refined aspects of what the Japanese call “Hikarimono” (silver skinned fish) distinct taste. The prestigious tuna was represented by Akamai or lean tuna and Chu Toro or medium fatty tuna of exceptional quality. Iwashi (sardine) was served in a roll format, garnished with miniature “Negi” and three other ingredients. The quintessential apotheosis of a sushi meal was represented with Uni from Hokkaido in a perfectly crisp seaweed sheet and the signature sushi rice from chef Abe. It was an exhilarating experience for both scent and palette. A small dish of silver flounder and sea urchin in which each of the seafood types was served in a different rice preparation culminating in a cold and warm risotto was outright spectacular. The last sushi was a fine Anago (sea eel) with its classic soy based sauce. Perhaps traditional but a favorite of many. The traditional miso soup was replaced with a fine shrimp and miso broth in an appropriately sized small wooden cup. As introduction to the conclusion of the meal was a small slice of “Tamago”. A traditional version refined towards cake. Not too sweet but not savory. Just a perfect balance to mark the transition. The chef concluded with slicing a beautiful red Miyazaki mango which was perfect in taste, aspects and structure. A true poetic and healthy conclusion. Lastly a black sugar jelly and rum cream sauce satisfied the sweet tooth with sublime elegance nicely complemented with the fragrant green tea. In conclusion, for those who appreciate Japanese culinary culture, this is not to be missed. Yes, there is a price tag involved but certainly cheaper than trying to find such experience in Japan. There are two rooms and my comments only relate to the room where chef Abe performed. I can and will not speculate on who orchestrated and performed in the other room. This review was not solicited.
Be the first to Replymuch better other choices. terrible service
Definitely not worth the $500 per person charge (before drinks and extras)! Terrible service. Mediocre food. Cramped dining room. Best wishes Sein M. Chew
Be the first to ReplyA Japanese culinary jem
What a super nice food experience!! Every dish was a separate experience for the palate! Loved the service and the whole meal process !!! Has to be tried !!
Be the first to ReplyPretentious and Overrated
Service on the overall was gruff. Seating at the sushi bar was cramped , with barely any space between you and fellow diners. The sommelier has a major attitude problem , and is a pompous and rude human being. I've eaten at the finest sushi spots all over the world, and this one was the worst . I have much better spots in NYC for sushi, but prefer to keep them secret
Be the first to Replytrue Japanese experience in NY
Excellent experience - plain and simple (in a good sense), focused around amazing high-quality ingredients, intimate. Absolute top of my list for omakase in NY.
Be the first to ReplyDivine
First off, I have tried every Omakase place in NYC and I can confidently say that this is the best, even better than the most expensive Omakase in NYC. The food is absolutely divine and the service impeccable. It may sound trivial but every detail from the server in traditional kimono dress to authentic Japanese furniture and ambiance makes this a truly unique experience. I felt like I was transported to Japan and when I left and left the building I was back in NYC.
Be the first to ReplyFirst-rate sushiya!
As a diner, you do have for your money as the food was consistently tasty, the ingredients of fine quality, the overall journey enjoyable with the nice ”theatrics” — nothing exaggerated, here, just little gestures that are fun — of the Chef, a sense of authenticity to be found in the superb traditional decor and waitstaff in traditional outfit, the world class service, etc). I loved Sushi Noz for all the great reasons mentioned above and I will happily go back there. Well worth my hard earned money!
(Visited Sept 10th 2019)
Excellent Dining Experience
Sushi Noz was by far our favorite meal during a recent trip to NYC. The service was extremely friendly and welcoming. The restaurant itself is beautiful and feels like you've stepped into a different world. We sat in the Ash Room, which was extremely intimate. There are six diners total in the room during a seating and the chef prepares all aspects of the food directly in front of you, while taking the time to explain what you are eating and answering any questions. This was truly an amazing experience and I would eat here again any time!
Be the first to ReplyAuthentic taste of Japan: Pure Ecstasy!
A delightful retreat into the universe of exquisite nigiri. Located next to Harbs in the Upper East Side, Noz brings out the elegance of nigiri art. Perhaps the hardest repertoire to confect in culinary history, chef Abe masterfully creates a sequence of nigiri portents, crafted and presented from his hands to you. My favorite highlight was without doubt the chu-toro (I am a toro fanatic). Prepare to spend an hour and a half- and be amazed by the nigiri tour de force. The chef himself will greet you upon departure- how gracious! Thank you Nozomu Abe and hopefully til soon.
Be the first to ReplyThe Next Heavyweight Champ in New York
I've been to every good sushi place in New York. I would say for the last few years Sushi Amane has been the undisputed champ, now that honor must go to Sushi Noz. It's a lot closer to Amane than Amane is to the 3rd best, but Noz definitely takes the cake.
The otsumami alone had me speechless, and I couldn't believe how many flavors and feelings had been unpacked just with the first few dishes. The sommelier is a real gem and knows his stuff, and Chef Noz and everyone there clearly takes their job very seriously, and passionately. The service is phenomenal and they will be on you whenever your glass gets low or your napkin needs refreshing.
Chef Noz is so creative and there are plenty of wood-fired and charcoaled pieces which just round out the experience. The aged fish is also sublime of course, and really brings the traditional edomae sushi experience to the next level.
Honestly, you would think you were in Tokyo the whole time at Sushi Noz - and it's on par with some of the best sushi chefs I've dined with in Tokyo. It's that good. Bravo.
10/10
Amazing Chef
We had to reserve quite a long time in advance. They accepted only 8 persons at a time. 2 rounds per day at 6pm and 9pm. This restaurant got one Michelin star.
We came a bit early. The staff brought us to the counter table. Chef Nozomu came after all 8 guests were seated.
The menu would change everyday depending on what ingredients the chef found each day.
He prepared food right in front of us. It was like watching a show. Each bite was delicious. We saw how skillful the chef was. He was a nice and good looking chef too.
Food is Superb
I found this restaurant listed at the the top for Omakase in NYC on a website and so decided to check it out and it did not disappoint.
You will be charged $300 and change immediately upon making the reservation. This seems weird but then most of these restaurants due to their limited seating will charge your card if you’re a no-show.
From the outside, the architecture is quite traditional. As you go in, you’ll be greeted by greeters in Kimonos and depending on where you sit, the room will look quite traditional and if I didn’t know better, I would think I’m in Japan. It’s quite a transformative experience, that’s for sure, and everything including the food is quite authentic.
However for me, traditional also means really uncomfortable chairs. They had cushions but it didn’t help much as they are quite thin and the chairs quite solid wood. Dining for over two hours in an uncomfortable chair is not really fine dining to me. There is also no music playing in the background so very quiet. You end up hearing other ppl talking though most ppl that night were pretty quiet and so it was a quiet room with a few ppl. I counted around eight chairs.
Once the chef and his assistant comes out, they bow to the customers before starting their master crafted menu. I was fortunate to get Chef Noz himself so quite a special occasion. He seems quite pleasant and courteous but will not hesitate to tell you if you’re eating his sushi the wrong way.
There are good theatrics like showing us this huge bowl of rice and mixing it with soy sauce or showing us a huge piece of Toro or bringing this huge grill out. Definitely, more entertaining than most Omakases but as you eat the food, you realized it’s not just show and this food is amazingly good unlike your local Benihana.
There is a good mix of cooked food and sushi though most of the menu will be sushi. Where other fine Omakases try to experiment by being different, here, the chef just do and does it right. It simply works and is not different for the sake of being different. Dishes like baby octopus on top of diced baby octopus is quite tasty or Toro over riced throughly mixed with Uni. This worked better than a similar dish I had elsewhere where they just served pieces of Toro and Uni over a bowl of rice. The chef here knows what he is doing and all the dishes work. There were no misses as far as I’m concerned.
Service is as you would expect and quite efficient. If you don’t do drink pairing and keep the drinks reasonable, the bill will be what was charged initially with a few dollars more, otherwise expect a large total. There is no tip so that’s always a good thing. Given the quality of food, it’s not overly expensive and I was full afterwards though I couldn’t resist getting ramen nearby since it’s close by to a really good ramen place.
I might come back in the summer to see how the menu changed.
The best omakase ever!
Sushi Noz is amazing. Period. So during my 10 days visit to NYC, I have visited 5 sushi restaurants. And Sushi Noz turned out to be the best among them. We were dined at the newly opened ash room and totally wow-ed by the experience. Could not wait to try to dine at their main dining room. Yes it was expensive, but trust me it worth every penny. Shortly after our visit I learned that they got their first michelin star. Truly deserved it!
Be the first to ReplySuperlative dining experience
Sushi Noz is the epitome of fine dining -- where you experience the finesse of Japanese edomae omakase in an ambiance that's an aesthetic gem, so wherever you look is delightful to behold.
Chef Noz is a master of his craft and goes out of his way to create a progression of courses that wow you. He does this with gestural moves reminiscent of a sumi ink painter, with the superlative quality of ingredients, and the dishes he creates.
The best experience at Sushi Noz requires recognizing that it's a temple. The chef is there to please, in the spirit of Japanese omotenashi hospitality. We need to be respectful too. Reciprocally assuming a quiet attentiveness is how to fully experience what you eat. You leave intensely satisfied.
Amazing real taste of Japan
This is a small Japanese restaurant in the heart of New York.
My friend invited me there when I was in New York in July.
This is like You visited to one of Your friends in one of province in Japan.
Chef Noz brought to New York real atmosphere of Japanese province and taste of real Japanese cuisine.
Every dish and every sushi has his unique taste and technique of preparation.
You will enjoy every detail of restaurant beginning from service, décor, taste of food and sake, atmosphere and of course great performance of Chef Noz.
Thank You Chef Noz !!!
One of the best in NY
There are only a handful of true sushiyas in New York City (if at all) and have nothing but praise for the young chef Nozomu.
One of the best sourced with fish flown in from Japan including the most sort after uni on the planet, Hadate uni.
Binchotan charcoal to sear your toro, no blowtorches here folks. Kudos to bringing true sushi artistry to NYC.