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Sushi Noz

New York . Sushi

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2 total

image4.6/5

257 total

About the restaurant

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Refined omakase-only sushi outpost. Zen-like outlet for high-end, seasonal sushi & nigiri, served omakase-only in a wood-lined space.

Address:

181 E 78th St, New York, NY 10075, USA

Phone:

(917) 338-1792

Hours:

  • Mon: 06:00 PM - 09:00 PM
  • Tue: 06:00 PM - 09:00 PM
  • Wed: 06:00 PM - 09:00 PM
  • Thu: 06:00 PM - 09:00 PM
  • Fri: 05:00 PM - 09:30 PM
  • Sat: 05:00 PM - 09:30 PM

Reviews

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Eater image

1 year ago

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In a city replete with pricey omakase options, a meal at Noz is a breathtaking place to start. Chef Nozomu Abe uses his bar as a stage to dismember live king crab, to grill eel over eucalyptus, and to form ethereal bites of nigiri. At $325, the cost is high, but there’s an equally majestic side room, selling sushi only for $175, service-included (that price goes up to $195 in February). Reservations, which can book up a month out, are fully prepaid but refundable 72 hours prior to dining.

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Michelin Guide image

1 year ago

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⭐️ | Set on a tree-lined street in the Upper East Side, Sushi Noz may blend in with its surrounds, but glide past the sliding door and suddenly you’re no longer in New York. Every detail has been painstakingly selected (and imported) to recreate an intimate Japanese refuge and the result is breathtaking. The Ash Room seats seven at the counter and offers a pure expression of seasonal nigiri, while the 200-year-old Hinoki Counter is where Chef Nozomu Abe presides and prepares a tasting menu of small plates in addition to the seasonal omakase. There is a clear element of luxury coursing through the veins of this hideaway. The chef's omakase is considerably impressive, exuding personality and confidence by virtue of product that is expertly aged and handled. Diners are in for a treat as this master seasons rice, deftly slices fish and sears fatty tuna collar under the blazing-hot binchotan. The sushi is masterfully crafted from catch procured directly from Tokyo's Toyosu market and points beyond (imagine the likes of Norwegian crab and Spanish bluefin tuna). Highlights include Kyushu uni, toro take, char-grilled otoro, and the divine egg yolk and anchovy hand roll.

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