Noz 17

Exceptional service, amazing food, a great night at Noz 17!We received a welcome note when sat at the table which was so sweet. The flow was definitely different from other sushi tastings we've done in the past but I loved that. Every dish beautifully designed and very different from the previous. The cuttlefish was a huge standout for me, as well as the uni and clam. I also loved the wood counter and how the dishes were served directly on it. We received a nice edible parting gift along with a thank you note. Would have been nice to receive a menu card afterwards as there were so many dishes, we started to lost track of what we had. 10/10 experience nonetheless.

100% worth it.Food 10/10I am a fan of everything Noz. We All Gotta Eat Group does it again with this superb omakase experience. It's a little more experimental, and more varied in piece selection, but a stellar meal nonetheless. Excellent quality of fish of course, but had a greater number of unique dishes and ingredients. Felt like there were fewer nigiri compared to Sushi Noz. I love the way Chef Matsuzaki plays with different textures and combinations of ingredients. I am actually obsessed with the rice. It was warmer than other omakases I've been to, and the rice itself was seasoned with the perfect amount of vinegar, slightly sweet, and a perfect complement to the fish. The rice size itself was also not too big, so I was able to eat all 23 pieces. Again, 23 pieces is insane and such a great way to explore the diverse ingredients. I could eat omakase every day for the rest of my life. Omakase list:Japanese winter potatoChutoro: aged one weekYellowtailStewed octopusBaby sea breamSteamed egg and male snow crab Baby bluefin tunaMonkfish liver, shirako, caviar: a massive piece I attempted to stuff all in my mouth, and it melted immediatelyNeedlefish: surprisingly might be my favorite, loved the ginger flavorHokkaido uni: classic favorite. SO SWEETCuttlefishBottarga: tastes like parmesan, done better than the Italians imoScallop on scallopWhitefishGizzard fish with shrimp flakesClam: Black codfish: seared and topped with homemade sauce Lean bluefin tunaOtoro: loveHomemade female snow crab with uni risotto: creamy afMiso soup: made with the bones of the fish, SO SO richTamago: best I've ever hard, it's so custardy and literally when I tried to pick it up I embarrassed myself by breaking it in two. I did not want to be perceived at that moment.Chestnut paste dessertUmami go crazy. Atmosphere 9/10The interior felt more lowkey compared to Sushi Noz, potentially acclimating to the more lwokey vibes of Chelsea. I was wearing a sweater and felt a bit too hot, but other than that, everything was perfect for the meal.1Service 9/10Excellent hospitality. Everyone is super friendly and made me feel very comfortable. It was nice that they would say my name before asking me anything, so it felt more personal. I would say the level of service is a little less polished than Sushi Noz, but that is such a high standard anyway. Felt slightly awkward at some times, but overall very homey and very accommodating.

Junichi Matsuzaki is an absolute legend. Best sushi I've ever had in the US. Exceptional seasonal omakase

TLDR: Expect an intimate counter, lots of courses with a unique menu format. Chef Matsuzaki gave me one of the more memorable omakase meals I've had and while it's more of a special occasion place - Noz17 is worth the money if you ask me. For me personally, I actually prefer Noz17 over Sushi Noz.I am very late in writing this review but I still think I owe them one. Noz17 is not cheap but if you're going to celebrate - do it right. The menu format was not quite as straightforward here, typically it's lots of appetizers, some nigiri, a hand roll or futomaki, soup, dessert.It's a small countertop and I love how the pieces are served directly on top of the wood. No individual plates, it's like one big communal table but in a good way.The pace is a bit different, there are some nigiri, then some smaller cooked bites, all mixed up in between. It had the high caliber feel you'd expect from a Noz restaurant but not quite as uptight.We came for Valentine's Day last year but some courses are still fresh in my mind. An uni opener, delicious nutty Hokkaido sea urchin roe. Followed by a FANTASTIC kohada. Then progressing on to a fatty cut of toro sashimi, then shirako, then trout and then seared bonito. The serving order was different but it felt very much like what omakase is at the essence. Leave it to the chef.I haven't been back since but this meal is still one that we talk about to this day. I guess the only problem is - we haven't been back since but gotta change that soon.If you're wondering whether or not it's worth the plunge, my short answer is: yes, it is.

Noz 17 is a Chelsea-based sushi restaurant serving an incredible 25-30-course edomae omakase. We'll highlight some of the courses that stood out to us, but this was truly one of the best dining experiences we've had in NYC and highly recommend this for a special occasion meal. Some of our favorite courses were the king bream cooked in dashi, smoked Japanese mackerel topped with soy bean paste, catfish tempura topped with caviar, a plate with uni, Japanese mullet fish, bottarga, and fermented sea urchin, sardine, bluefin tuna, and uni risotto. For those interested in seeing the rest of the dinner lineup, see the below. The staff and chef were wonderfully attentive and it was a pleasure getting to have a chance to have a seat at the counter 1. Lotus root dumpling 2. Kohada 3. King grouper sashimi with radish and carrot 4. King bream cooked in dashi 5. Egg custard topped with crab 6. Baby sea bream 7. Smoked Japanese mackerel with shiso broth and topped with bean paste 8. Catfish tempura topped with caviar 9. Cuttlefish 10. Shiitake mushroom 11. Uni, mullet, bottarga, and fermented sea urchin 12. Fried Taro cooked and dashi, topped with soybean paste 13. White tile fish 14. King salmon 15. Sardine 16. Charcoal grilled barracuda, pressed sushi 17. Grilled fish whose name I can't remember with lime 18. Lean bluefin tuna marinated in soy sauce and dashi 19. Medium fatty tuna 20. Uni risotto 21. Fried fish I cant remember but had a thicc umami-bomb sauce 22. Bone broth soup 23. Tamago 24. Pear 25. Tea

Hands down one of the BEST omakase places in NYC. The creative seasonal changing menu, the fish, the service from chef matsu himself everything is nothing short of perfection.Everything is always so fresh and well prepped. The thick cut nigiri & the apps in between really makes it stand out as a much more fun experience [compared to the traditional apps to nigiri omakase]. Personally been to many different fine dining places and have even lived in japan for a period of time and Noz 17 stands out as one of the top.

Six seaters at the counter in a small cozy space where you wouldn't expect much. However it turned out to be the most incredible one of a kind omakase experience! Thanks to Chef Matsu San!

Had dinner at Noz 17 and closed out the year with the best meal we had in 2022. Expensive, yet worth every penny for this culinary adventure.Quality: Noz 17 belongs in the discussion, along with its origin Sushi Noz, as the best omakase you can find in NYC. We enjoyed an incredible journey over two and a half hours with Chef Matsuzaki at the lead. Each course was beautiful and tasty, with special bites and information into the mind of the chef. Expect the meal to veer back and forth from nigiri and sashimi to slightly more prepared items. A truly spectacular meal.Quantity: Our meal was 23-courses over nearly two and a half hours.Value: $400 for the Chef's Counter Tasting. Ambiance: Noz 17 is located in Chelsea, in a small unassuming space. When you enter they lead you to the dining room, which is simple and cozy. Our meal had seven guests, with chairs lined up at the bar and the Chef at the center. A single beautiful plant stood at the center of the room, which is otherwise all wood. Each place-setting is perfectly arranged and no music plays in the background. Everything is about the food placed in front of you.Crowd: A maximum of seven seats, so each tasting is intimate and personal. Reservations are required, but not impossible to secure.Service: Incredible. Every element is curated with a lovely sommelier and the tremendous Chef Matsuzaki at the helm.Parking: Difficult street parking in this area.

After having a transcendent experience at Sushi Noz back in March of 2022, we hoped to come again to sit with Nozomu Abe. Unfortunately, Abe-san was out of town this January so we opted for Noz 17 instead as it also recently gained a Michelin star.This is definitely a different experience than Sushi Noz; the courses are more varied and the structure is different from Sushi Noz. Sushi Noz first serves a set of otsumami, then consecutive pieces of nigiri. Chef Matsuzaki at Noz 17 has a varied structure and cadence. He is definitely less shy than Abe-san but also is a great craftsman nonetheless.From my recollection, the rice of the shari here is less pearl-like than the shari rice at Sushi Noz but it was still excellent. The disbursement of the grains, the warm shari temperature, and sharp red vinegar were evident in all of the nigiri. We actually went to Ginza Onodera on 5th avenue the following morning; I had to reduce a star in my upcoming review of Ginza Onodera because even though the akazu shari was pearl-like and had excellent disbursement, the temperature was much colder than preferred from the nigiri that were prepared in what I describe as a "brigade" style. This means that the shari for all guests in the party were formed at the same time and by that point, the rice turns quite cold. I am glad that at both Sushi Noz and Noz 17, all nigiri are served and formed one by one. My observations are very much hair splitting, but at these incredibly high priced meals, these slight nuances are under intense scrutiny and magnification. I was pleased that Matsuzaki-san confirmed the use of Yokoi yohei akazu after the meal concluded as this is the most coveted and prized red vinegar used at many Michelin rated omakase establishments around the world.Anyways, on the menu for the evening were the following: shirako tofu, kohada nigiri, buri sashimi, ankimo wrapped in hirame, mizutako sashimi, chawanmushi with Hokkaido crab, kasugodai nigiri, sawara sashimi, female seiko kani, aori ika with shaved bottarga, a medley of bafun uni, kazunoko, karasumi, ebimo, kaburamushi, masunosuke nigiri, iwashi nigiri, kamasu oshizushi, abura bozu, akami nigiri, Hokkaido otoro nigiri, fried anago, tamago, fish broth, dried persimmon, and hojicha.What I found funny was that the initial course featured shirako in a tofu form; it is quite clear that the non-Asian diners with us (which was 5 versus our 2) probably didn't understand what it was as the chef quickly glossed over the description of the course as featuring milt. I'm sure it wouldn't sound as appetizing if it was explicitly described as "seminal fluid from cod fish" to each diner.The clear favorite from the set of nigiri was the iwashi (sardine). The cutting technique of the neta was very similar to what we had at Yoshino back from the prior March. Nonetheless, this piece of hikarimono was divine. The fattiness and bright flavor of the sardine paired so well with the akazu from the shari. The other nigiri featured in the meal included kohada, kasugodai, aori ika, masunosuke, bluefin akami, and Hokkaido bluefin aged otoro. You could tell that the kohada was pickled properly and given enough time in the vinegar; your lips should pucker as the gizzard shad enters your mouth. The aori ika (bigfin reef squid) featured a healthy shaving of aged bottarga, which gave it a type of fermented cheese flavor. The squid was also very intricately scored with a very fine crosshatch which showed the dedication of the chef to enhance the mouthfeel of the squid as it can be more chewy than the loin of a raw fish. Lastly of the sushi, one pressed sushi item was featured, which was with the fatty and oily torched barracuda (kamasu aburi).Chef Matsuzaki stressed the specialness of the female seiko kani (presented with the male's shell), that it isn't readily available and highly seasonal. The texture of the various innards and flesh of the snow crab were quite interesting; of course the sweetness and deep umami of the crab flavor were greatly appreciated. The tender flakiness of the abura bozu (butterfish) was brushed with I believe a miso; the savory umami from the roasting and the caramelization of the glaze served to entice the palate well after consumption of the courses beforehand. Two items that I haven't had before (or remember in particular) included the ebimo (Japanese taro) and kaburamushi (steamed fish with turnip). Both were expertly prepared and provided a new gastronomic experience for myself.The fish broth made from the bones and scraps of the fish used during service was emitted an incredible umami flavor that I have rarely encountered in any type of Asian soup. It takes considerable thoughtfulness to make this broth not an afterthought at the conclusion of the meal. The dried persimmon and hojicha were straight forward items which rounded out our evening.If you want a different change of pace from Sushi Noz or a straight nigiri omakase, I highly suggest Noz 17.

4.25/5Last night, I had the opportunity to dine with Chef Matsu at Noz 17 in Chelsea. At this new restaurant, Chef Matsu showcases a broad menu filled with a variety of Japanese ingredients and preparations. He often switches between otsumami, sushi, and sashimi throughout the meal, though he does so with intention. While Sushi Noz on the UES outperforms Noz 17 in many categories, eating at Noz 17 is worth your consideration. This is a good restaurant for trying many new things in an intimate, but also less serious, environment. When Noz 17 first opened, I hesitated. The menu was priced the same as Noz's with the #2 chef and the menu style seemed foreign and disjointed. I was told that the menu was chinmi-heavy and that drinking sake was a must. Yet, when Sushi Noz increased prices and eliminated the Ash Room, I asked around to field more informed opinions about the new restaurant. A friend convinced me to make a reservation. He described the restaurant as an incredibly good restaurant for the price - a toned-down version of the Hinoki counter with the same ingredients. He was right.Noz 17's claim to fame is the 25-30 courses that they serve. It's exciting and with no printed menu, the diner is surprised by each successive course. Chef Matsu took us on a food tour as he served us items and dishes like 2-week-aged chutoro from Okinawa, hay smoked, grilled bonito, deep-fried rock oysters from Seattle, iwashimaki, and Yubari melon. While not every course was my favorite, I came to appreciate what Chef Matsu and his team were able to create and serve. Despite what the restaurant offers in its own right, patrons will always compare it to Sushi Noz, its parent. Chef Noz is a master of otsumami and sauces. I'm not sure if Chef Matsu is a master of any one thing, though he has the experience to prepare many dishes quite well. Beyond the chef and menu, the atmosphere and level of service differ between the two. Sushi Noz is a temple that deserves multiple Michelin stars, whereas Noz 17 is simply a restaurant with Japanese elements. There are a few polarizing, negative reviews of the restaurant on Google that seem to blow this contrast out of proportion. It would be best to discount these reviews when deciding if Noz 17 is for you. Though the service is different and the ambiance is less serious and serene. This can be good or bad depending on your preference. My favorite pieces and dishes were: -Marinated deep-fried iwagaki from Seattle -Ama ebi -Iwashimaki -Akamizuke (Chef Matsu's is the best I've had with excellent texture and flavor) -Otoro -Nodoguro uni rice (signature dish) -Miso soup -Yubari melon There were plenty of other dishes that were pleasant too.It's worth noting that the quality of the ingredients at Noz 17 is incredible. The restaurant shares the same ingredients with Sushi Noz and does not compromise on wild, Japanese seafood. Other restaurants are struggling with supply chain issues and are not serving what customers are used to even as they increase the prices of their menus (Noda...). But not Noz 17. Their menu is well and fairly priced.Something that I missed from Chef Matsu was his bold shari and strong flavors. Although the seasoning when I first sat with him last year, I've come to crave it. I also found a couple of items to be below average like the kohada and kasugodai. On a menu of 25-30 courses, there are sure to be a few misses or items not to your taste preference.Noz 17 is a more casual, intimate version of Sushi Noz headed by the friendly, skilled, and informative Chef Matsu. Sushi lovers owe it to themselves to dine with him and enjoy a variety of Japanese specialties. While I don't feel the need to return here soon, my experience here reinvigorated my passion for the Noz brand.