Momi Nonmi

Service, premium ingredients,and creativeness put Momi Nonmi in the same league as 311 and Wa Chin. I may prefer this place over both because of the amazing service. I cannot recommend this place more. Please come here! I had the grand slam omakase for $355 for 20 courses . There are options at different price points, but id suggest getting the most expensive option you can afford. It's worth it. Among the best omakase tastings I have had anywhere. Appetizers are a fusion of Japanese and Hawaiian (where chef Chris is from) and omakase is very simple. A stroke of soy sauce on Japanese imported fish, and perfect sushi rice. Chef Chris provides the type of top tier service you will get at any three Michelin star restaurant. He explains every dish, will remember your name and your preferences for the next time you come, which you will, and makes you feel like you're in his house.

Well, there's a reason the private dining pri fixe dining experiences are expensive and sought after. It's because they are amazing. Went with a group of friends as a special experience, booking was private group dining. Each sushi course we learned about historical Japanese food prep ingredients and methods used to produce it, and then were frankly amazed at the flavors and textures. Cozy ambiance tucked away on Cambridge st. All service as well as stories and introductions for each course from chef Chris, it was a one-man show, expertly produced and performed.

From dine-in omakase to his pandemic pick-ups, I cannot recommend Momi Nonmi enough. Chef Chris is always pushing the envelope with his innovative and creative dishes - this applies to both his handling of sushi/sashimi/nigiri/hand rolls but also his cooked courses as well. He also is very collaborative and oftentimes does crossover collabs with other local chefs - my favorites are his collabs with Derrick Teh of Sekali!

We booked omakase (the only dine-in option at Momi Nonmi) and I have to say it was a beautifully delicious experience! 14 courses, starting off with house-made tofu and a miso soup with a fish broth that took 24+ hours. An amazing start before the sushi. The fish used for the omakese is purchased per reservation and is bought the day of your reservation - you are getting the best cut and the freshest ingredients. Some of the ingredients are also shipped privately from Japan. Each nigiri is made right in front of you, with Chef Chris giving you the context and background on each individual piece. The thoughtfulness of his menu is clear in his work and presentation. He combines old school, traditional Japanese methods with modern and eclectic tastes. He also has a Hawaiian background, so you can see that influence come through as well.I know folks would be curious about the price, it's a bit over $200 per person including gratuity. Other than omakase, they do very special take out options that you need to pre-order at least a day in advance. I also received a promo about an uni tasting, so there are also different experiences that come up from time to time. This place is a truly unique spot in the Boston area, and I hope everyone has the opportunity to try it.

Despite the price tag, I would still consider this a "no frill" omakase experience. But this is deserving of the 5-star for the quality, execution, and service. The two times that I have dined in, Chef Chris has personally served us himself, making each the nigiri table side. Each time we have gone the course have all been different, he is creative with the starters/appetizers using seasonal ingredients and those that will balance out the fish later in the meal. When he starts on the fish courses, he brings out his bucket of rice (best sushi rice I have ever had), his little cup of fresh wasabi made from the actual plant not the mass produced tubes that you can buy at the supermarket, and a bowl of soy sauce. He incorporates a tiny dab of the wasabi and a brush of the soy sauce directly into the nigiri so its all there in that bite. There was way too many fish names for me to remember them all but I loved the variety and when you book with him he will usually ask you if you have a favorite fish and he will try to have more of that fish for your experience. I describe this as no frill because he doesn't garnish with much, everything is simple thoughtful ingredients yet they pack a punch of delicious flavors. I love the experience and the food and appreciate what Chef Chris does and will most definitely be back for more!

I came here late April to take my fiance (at the time) for an omakase dinner. We were the only customers, so we had the full on experience with Chef Chris. It was a great experience.The place was intimate, and you felt like Chef Chris was giving us a show. The food was phenomenal, and he offered a great selection of sake. Before dining, Chef Chris asked what are some favorite pieces of sushi, and he incorporated them in our meal. He also provided great sake recommendations throughout the experience.The place can add up in terms of $$$, but you get what you pay for: an intimate journey that your tastebuds will forever appreciate.

The real deal! Chef Chris has created an intimate, traditional Premium Omakase dining experience right in Inman Square. It practically feels like you have the whole place to yourself.The 3 appetizers (penguin oyster, abalone, agedashi tofu) were all delicious and delightful in their own way. I found myself slurping up every last morsel. Then, we were served the most umami miso soup, made with a hearty fish broth that had been boiled for 17+ hours. He explained the background and history of sushi making, along with a demonstration of fresh wasabi and the antique shark skin artifact used to grate it. The 16 pieces of nigiri were excellently chosen, with our specific preferences in mind. Some standouts were the ebi, Sakura masu, Hokkaido scallop, blackfin sea bass, and toro. Really every single piece was simple but exquisite, allowing the quality of the fish to shine. The whole meal was well paced. The dinner finished on a sweet note with a perfectly ripe melon and tasty mochi. You must reserve ahead of time via the website and fill out a Google Form with your preferred time slot. Chef Chris will reach out by text and email to confirm. You'll need to provide credit card info (by email or phone) to hold onto your reservation. The process is well worth it for an unique 5-star experience!

I came here for a date night after Valentine's Day! We made reservations a week before and it was only us and another table for 2 when we were there. I liked how it was a more intimate omakase experience where the chef explained everything (background, taste, where he got his sashimi from) and it was one on one which I have not had at other omakase places! We had 14 nigiris and they were very fresh and yummy! The only thing is I thought the nigiris were on the smaller side. We also had an oyster with uni and miso soup (probably the best miso soup I've had! So much flavor!). We also ordered a bottle of sake to go with everything and the chef told us the background of different bottles of sake for us to choose from which I thought was nice! Overall it was a great experience even though it is expensive for the amount of food you get.

My girlfriend and I had a fantastic omakase dinner at Momi Nonmi. Chef Chris Chung serves modern Izakaya food with a Hawaiian twist. The food is gluten-free, light, and (relatively) healthy. Although there were a few misses, I thought that the flavor profiles that night were generally unique and interesting.I wouldn't recommend this place if you are in search for authentic Japanese food. If you're up for something a little more creative though, definitely check it out!

Chris is a talented chef and a kind host. He was attentive to our unique tastes and was informative on the decisions for each dish. His description of the dishes and how they paired with sake made the experience memorable. The ingredients felt fresh and special. Absolutely worth a special evening. The vibe was relaxed with great music.