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"Once again, exceptional. If there are other five star restaurants in New York City, then sushi, Noz deserves 10. it’s my first stop when I visit New YorkFood: 5/5"
Teléfono: +19173381792
Dirección: 181 E 78th St, New York City I-10075-0418, United States
Ciudad: New York City
Sitio Web: https://www.sushinoz.com/
Lunes: 05:30 -23:30
Martes: 05:30 -23:30
Miércoles: 05:30 -23:30
Jueves: 05:30 -23:30
Viernes: 05:30 -23:30
Sábado: 05:30 -23:30
Platos: 27
Comodidades: 17
Categorías: 5
Reseñas: 1540
Sushi Noz, New York Exclusive Ryōtei experience This is an extensive review for those who have a genuine appreciation of the Japanese finer things in life. My wife and I felt being transported to Japan where we lived for many years. We are big fans of Japanese history post Jomon period, the earthware or ceramics (Yakimono) and it’s culinary regional treasures. We arrived shortly before 6pm and one is immediately met in a genuine Japanese interior designed like an exclusive Ryōtei, a place which only accepts new customers by referral. We dined in the Hinoki room immediately to the left on arrival accommodating 8 people. The room is exactly as one would expect from an exclusive sushi restaurant in Japan. No ghastly refrigerated fish fridge on the counter. The theme is “discretion” and the entire experience is testimony to the Bushido concept incorporated in the art of Japanese sushi preparation. An impressive beverage menu with an extensive choice of wines and brilliant choice of sake and soju served by the bottle or by glass and carafe as customary in Japan. The sommelier is as professional as one would expect in such sophisticated venue. One does not go for a meal to sushi Noz, this is an experience and the entire performance is orchestrated in perfect harmony. Chef “Itamae” Nozomu Abe is assisted by TJ behind the counter and a team of chefs that perform off stage. The service team operates like covert agents better known as Ninja’s and their female version Kunoichi. They are omnipresent and ensure that the service is truly anticipated before the guest can express their wishes and desires. They are a true example to all who aspire a career in a service industry. I have attached our menu for the evening. The guests are enjoying, from the moment of arrival chef Abe’s techniques is the preparation of the meal. A part of a three foot piece of tuna belly is ceremoniously cut, the sushi rice is brought in from the kitchen and transposed onto a traditional sushi rice bowl known as “hangiri” and mixed with a secret concoction likely entailing rice vinegar, sugar and other secret ingredients.It is subsequently returned to the kitchen to re appear once it’s sushi time. It’s kept moist and warm in a cheese cloth with a smaller hangiri. Chef Abe displays an iron discipline and surgical precision in the preparation of each dish that is being served to the eight guests at the counter. Knives are kept perfectly clean after each intervention and stored in a designated location. Despite the 15 courses for 8 people, at no moment is there a glimpse of chaos. The necessitating dishes, bowls and cups (120 pieces at least) appear inconspicuously on the counter in perfect sequence when the time is right. The dishes and bowls are traditional earthware from Japan, better known as Yakimono from a variety of locations in Japan, carefully selected by Chef Abe who besides his culinary talents enjoys music and the Japanese ceramics from various kilns in Japan. Also parading is some very fine bone China porcelain from both Japan and China. The sake cups and carafes come in a variety from glazed and non glazed Yakimono to beautifully cut and colored crystal. We started with a Dassai 23 Junmai Daiginjo sake from Asahi Shuzo made with 23% polished Yamadanishiki rice, which offered an aromatic and fruity start to our journey, it was the sake that the late Prime Minister Abe offered to President Obama. Our first dish consisted of a sashimi selection of four parts of Silver Flounder, followed by Bonito sashimi. The marinated flounder liver was exceptional and easily comparable to foie gras. The bonito melted away in your mouth. A dish with finely cut baby scallops, fresh green peas, freshly grated fragrant wasabi and a mellow but fragrant dashi based sauce was the first composition served in a white and blue porcelain bowl. Guests were subsequently treated to Chef Abe who finely chopped a part of the firefly squid that were presented on a perfect circular display dish. A number of ingredients such as Shiso leave flowers was added and topped with one charc
Sushi takeout review not sit downAbsolutely wonderful sushi. It’s very high quality. Highly recommend the futomaki’s. The kaisen don was really great too. Can’t fault anything. It’s expensive for sure but they sometimes have deals for takeout. So I was able to get half off and had to take advantage.
The best meal that I've ever eaten, and the best culinary experience that I've ever had. From the reservation confirmation to the world class service, wine pairing, food preparation and food quality, I can't recommend this experience highly enough. Wildly exceeded my expectations.
