Sushi Noz

""Set on a tree-lined street in the Upper East Side, Sushi Noz blends in, but glide past its sliding door and suddenly you’re no longer in New York. There is a certain energy at the outset that courses through this sacred space, where every detail is painstakingly selected to recreate an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. The Ash Room seats seven at the counter and offers a pure expression of seasonal nigiri, while the 200-year-old hinoki bar is where the sensei himself prepares a tasting menu of small plates in addition to the considerable omakase. Commence with confidently prepared cooked dishes, like tilefish broth with mozuku seaweed that arrives with no seasoning and yet speaks volumes in terms of flavor and texture. Hay-smoked bonito with shiso leaves and shaved nori is a testament to quality products and creative techniques. Sushi is masterfully prepared with fresh catch that is procured directly from Tokyo's Toyosu market and points beyond. Imagine Norwegian crab, Spanish bluefin tuna, and Kyushu uni; tailed by nigiri, highlighting warm, lush rice combined with deliciously chewy squid and scallop. ONE STAR.""

@matthewes

""Set on a tree-lined street in the Upper East Side, Sushi Noz blends in, but glide past its sliding door and suddenly you’re no longer in New York. There is a certain energy at the outset that courses through this sacred space, where every detail is painstakingly selected to recreate an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. The Ash Room seats seven at the counter and offers a pure expression of seasonal nigiri, while the 200-year-old hinoki bar is where the sensei himself prepares a tasting menu of small plates in addition to the considerable omakase. Commence with confidently prepared cooked dishes, like tilefish broth with mozuku seaweed that arrives with no seasoning and yet speaks volumes in terms of flavor and texture. Hay-smoked bonito with shiso leaves and shaved nori is a testament to quality products and creative techniques. Sushi is masterfully prepared with fresh catch that is procured directly from Tokyo's Toyosu market and points beyond. Imagine Norwegian crab, Spanish bluefin tuna, and Kyushu uni; tailed by nigiri, highlighting warm, lush rice combined with deliciously chewy squid and scallop. ONE STAR.""

@matthewes

"2 Michelin stars 2024 Chef Nozomu Abe $495pp There is a certain energy that courses through this sacred space, where every detail recreates an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. When booking, keep an eye out for his dates and time slots. Commence with cooked dishes like pearly sea perch with fresh ponzu dipping sauce and slender pieces of meltingly tender ice fish. Miso soup is the perfect backdrop for silky-soft eel "noodles" with salted egg yolk cream and crispy tofu pieces, while sushi is jewel-like. True to Japanese hospitality, kimono-dressed staff and the chef himself see guests off with a spirit of gratitude. 8-seat Hinoki Counter or 6-seat Ash Room counter"

@nchavotier

"Noz Market Standing hand rolls"

@kaylaciara

"Chillest ambiance, so pleasant and meditative. "

@alexandra.crerend

"Sushi guy from the YouTube video; very exclusive restaurant"

@tmoutonn

"Japanese sushi market...make our own sushi??"

@lamarcz25

"Japonais de luxe dans les traditions, on peut choisir son maître sushi. Un des meilleurs jap aux USA"

@maxime.delahodde

"Sushi temple with one star"

@gyllenspetz

"Sur resa 300 dollars le menu "

@freefrenchgirl