Sushi Noz

Amazing experience, 11/10!!! When you first get in, you're greeted by two servers dressed in traditional Japanese garb. You can sit in the small waiting area (only seats two, so get there first lol) or stand outside the sliding doors. We came for my birthday celebration and it did not disappoint.We got the pairing menu (about 12 courses) and there was about 1 drink to each course. You WILL get drunk!!!! But the sommelier will give you a brief intro and history each time pours you a glass. Speaking of the glassware, each drink comes with a unique (in shape, material, and color) glass that was delicate and beautiful. Now to the food: each dish was so well thought out and perfectly delicious! I know a place is exceptional when I even like eating their liver and uni One particular dish that stood out was the male roe. One of the guests in our room asked the chef to clarify and they ended up telling them it was "sperm sac" so that was great lol. The service is also great and attentive. If you go to the bathroom, you will return and be greeted with a hot towel and freshly folded napkin. Overall, this was such an incredible experience and the chef and his staff were so hospitable. They even gave me a candle in my dessert and I left with a birthday present! We will be back soon!

A wonderful experience end-to-end, and a privilege to watch a master at work.I highly recommend watching "Master Sushi Chef "Noz" Wants to Transport His Diners to Japan -- Omakase" on Youtube as a primer on Sushi Noz and Chef Noz. It goes in depth on the level of attention and detail he puts into every aspect of the restaurant- from the wood, to the refrigeration, to the preparation of ingredients.I definitely felt that attention and detail while dining at Sushi Noz. Upon walking in, you're transported to another country. The interior is made of lovely wood shipped from Japan, and the overall atmosphere feels warm, intimate, and inviting. You're welcomed by a hostess in traditional attire, and service is very friendly.Once seated (try your best to book a seating with Chef Noz himself, which we did) you're treated to a performance for the next 3 hours. Chef assembled 20(!) courses in front of us with deft skill. He works with such precision and never loses concentration, taking the care to clean off the even the tiniest speck of imperfection off each course to ensure the right experience for his guests.Pretty much every bite was tasty. He doesn't rely on flashy gimmicks like gold leaf or foie gras, but instead works with high-quality ingredients and lets his execution speak for itself. Some favorites for me from the night were the smoked tuna course towards the beginning, the langoustine nigiri, and the ice cream made with Japanese eggs and milk at the end.My only gripes are that though it was all-in-all a wonderful meal, there was not a single course that completely blew my mind, and also of course the dear price you'll pay for the experience.All in all, I highly highly recommend Sushi Noz if you can afford it- you won't be disappointed!

Manicured nails, slender fingers, hands moved in choreograph, clean, deft and elegant. If the Chef's hands were tell sign of a good sushi restaurant, I must be in the right place.Sushi Noz in New York is a Michelin 2 star restaurant. As we walked in and seated in one of six seats around the counter, I can't help but notice the hands of tonight's Omakase chef, Yudai Shibata, who greeted us with a shy yet broad and genuine smile. While the drinks were being prepared, I watched Chef, with his distinctive baldness and gentle, deliberate movements, wielding his knives with impressive precision. Alternating between shorter and longer blades, he crafted each piece of cut fish with an almost choreographed grace, transforming the simplest ingredients into extraordinary creations. I knew I would not be disappointed. It would a offers a journey through flavors as fresh and refined as they come.One standout dish was the smoked Bonito, flown directly from Tokyo's renowned fish market this morning. "It must be truly fresh," I joked with the Chef. "We are eating the fish that was caught tomorrow," commenting on the 12-hour Tokyo's time ahead of that in New York. The Chef smiled in agreement. Three thin slices were beautifully stacked, garnished with delicate threads of white onion. The charred, smoky exterior gave way to a perfectly raw center, creating a complex interplay of flavors that was accentuated by a touch of soy sauce. Each bite was a perfect balance of crispness, richness and freshness.Ten sushi pieces were prepared in front of us, including a decadent Hokkaido Uni roll. They were testaments to the chef's skill. Each piece was elegantly shaped, accompanied subtly by soy and yuzu sauce. The attention to detail in every aspect--from presentation to flavor--was evident, and each bite left me anticipating the next. I watched Chef's hands, ate each piece of sushi as it was ready, and enjoyed a sensory experience.The pumpkin ice-cream closed our dining experience. The slightly nutty flavored ice-cream, rich and smooth, melted in our mouth, leaving a sweet taste to the entire experience.

Top notch food and service! We've done a lot of omakase and this is top 3 in NYC (personally my second fav). Only sad thing is I think tip used to be included but now is no longer, so rip wallet at the end of this delicious meal.

Easily one of the best omakase sushi experiences I've ever had. The warm wood elements throughout the establishment provided for a great vibe. Each course was carefully thought out and most of them were very creative, but not too daring as to risk not being cohesive. From the first course to the last, my belly was happy with each bite. Some of the freshest fish I've tasted before! This was also the best tamago I've ever had. Hospitality was on point from start to finish, and Chef Nozomu personally went to the exit door to wish each guest farewell. Definitely deserving of the Michelin star recognition. You need to come here!

Celebrated my birthday here in August 2024 and had an impeccable experience. Chef Nozomu served the whole bar of eight people and my boyfriend and I were luckily seated in the very middle seats. Service was perfect.I won't spoil the whole thing (ingredients frequently rotate anyway), but below are some highlights that I want to remember forever. Otsumami standouts:+ flounder & sea urchin with "foie gras"+ Bonito (Skipjack sashimi)+ Unagi (fresh water eel)Sushi standouts:+ Jackfish+ Horse Mackerel + medium fatty tuna+ Fatty tuna - best bite of all+ Hokkaido uni (purple sea urchin) - no, THIS was the best bite of allYubari melon was the perfect ending, and the take-home gifts of rice crackers were super tasty!Worth every penny (of my boyfriend's money lol).

My husband and I were overly excited to finally visit Sushi Noz even with the hefty price tag ($1,100+tax). The waiting area is extremely small-- a bench for two people. The six of us were crammed in their tiny hallway. When we finally entered the seating area, we were shocked how intimate and close we were together. You can watch chef Noz creating his masterpiece dishes within a few feet in front of you! I would say that he is not the talkative or humorous type which we did not mind at all.Unfortunately, there were a number of hot dishes in the beginning we felt like were a bit under-seasoned or flavorless. However, the sashimi and nigiri bites were our absolute favorite. The mango for dessert, the most expensive ingredient that night, was the sweetest fruit I've ever had!Our waiters and waitresses were very nice. One waiter even gave us an extra shot of sake for one of our pairings. By the way, do not underestimate the standard sake pairing ($200/person)-- we left pretty drunk... When compared to Michelin-starred omakases, I would say Sushi Noz did not exceed our expectations and rather left a bit disappointed. But overall, we were glad to have experienced the amazing bites all the way from Japan!

Got this amazing takeout spread from here after hearing from word of mouth about this spot. Everything was super fresh and tasty, especially the uni. The service was great they were helpful when we were deciding between a few things and very patient. In the morning - early afternoon you'd be able to sit at the small tables inside or take it to go. Definitely recommend if you're looking for great sushi or sashimi. Price for our spread was upwards of $250 for reference.

Up until the halfway point of the meal, I kept waiting for the surprise dish - every dish was exactly what I'd expect to see at a Michelin-starred omakase. There were few surprises, white fish, followed by tuna... great rice... a conversational chef struggling with a quiet crowd... quiet service filling my sparkling water and making sure I don't want sake... Everything I expect.And then the weird stuff started coming out. I want to be surprised at a meal, and fugu (blowfish) eggs followed by an ankimo (monkfish liver) handroll - you got me. Five stars for you. Expect to be surprised.

Loved the experience! The sushi was delicious, though came at a very heavy price tag (as did the tea and sake - a glass of sake and a teapot were each around $19 at the cheapest). We were in a small room seated for 6 and unfortunately, we were the only ones on time. The next party didn't arrive until 30-40 minutes after the reservation start time and the chef wouldn't start until they arrived, which was frustrating bc we rushed to get there on time and also had somewhere to be after dinner. The last couple didn't arrive until about an hour late but luckily we didn't have to wait for them. That was my only gripe - wish they had started on time and not punished us for others' inability to follow the rules but over all, loved the food and experience!