Sushi Noz

Sushi Noz, Edomae tasting menu at two wooden counters

Sushi Noz is a sushi restaurant in New York founded by chef Nozomu Abe, known as Chef Noz. Its offering is built around an Edomae-style tasting menu served in two distinct spaces: the Hinoki Counter, a 200-year-old hinoki wood counter, and the Ash Room, a six-seat counter built from tamo ash, a rare wood once reserved for Japanese royalty.

The restaurant presents itself as the realization of Chef Noz's vision to create a memorable, intimate, and elegant dining experience, inspired by childhood memories of the fish and seafood from his grandfather's family business in Hokkaido. The space, conceived in the image of an ancient Kyoto temple, follows the Sukiya architectural style, with multiple varieties of cedar and traditional wood joinery without a single nail. The main room is organized around a 200-year-old hinoki wood sushi counter, complemented by a traditional hinoki ice chest.

The Edomae tasting menu

The culinary offering begins with 5 or 6 otsumami, small plates that highlight seasonal fish and vegetables. The menu then progresses through 12 to 14 courses of seasonal nigiri, followed by miso soup, tamago, and dessert. Guests are seated at the 8-seat Hinoki Counter or the 6-seat Ash Room counter.

The restaurant offers four seatings per day, Monday through Saturday. Seatings at the six-seat counter take place at 5:30 p.m. and 8:45 p.m.; seatings at the eight-seat counter begin at 6:00 p.m. and 9:00 p.m. Each seating lasts approximately 2.5 hours. Chef Noz personally serves guests at the Hinoki Counter Monday through Friday, while the sous chef takes the helm at the counter on Saturday evenings and presents the tasting menu twice nightly in the Ash Room.

Pairings and corkage policy

The restaurant offers pairings typically composed of a mix of sake, champagne, and white wine, with two distinct options: the Signature Pairing and the Prestige Pairing. It also applies a corkage fee of $175 per bottle or $350 per magnum; from the second bottle, the charge increases to $250 per bottle, and from the first magnum, to $450 per unit. Wines or sakes listed on the restaurant's menu are not accepted for corkage, so guests are asked to consult with the establishment in advance.

Reservations, cancellations, and dietary restrictions

The cancellation policy does not allow cancellations or rescheduling within 72 hours of the reservation; a cancellation within that window results in a full forfeiture of the deposit, with no exceptions. Outside that window, requests are accommodated with a full refund minus a 3% card processing fee. Each booking may be rescheduled up to two times; a third rescheduling is treated as a cancellation.

Regarding dietary restrictions, the restaurant must be informed at least 48 hours in advance, and recommends confirming dietary needs at least 72 hours before the meal. Requests such as no rice, as well as vegetarian or gluten-free guests, cannot be accommodated. Shellfish allergies and kosher guests also cannot be accommodated, given the strong presence of seafood in the omakase menu, nor can soy allergies in either room, due to the nature of the menu's staple ingredients. Guests with restrictions who have not consulted these policies remain subject to the cancellation policy. Likewise, guests are asked to limit the use of perfume or cologne so as not to interfere with the experience of others.

Private dining and catering

Chef Nozomu Abe's background

Born in Hokkaido, Japan, Chef Noz was inspired from a very young age by the fresh fish and seafood of his grandfather, who owned a seafood company, giving him his first experiences with ingredients such as uni, salmon roe, and king crab, which remain pillars of his cuisine. His culinary journey began as an apprentice in Sapporo, where he decided to dedicate himself to the art of sushi. He then moved to Tokyo, the epicenter of the Edomae style, where he spent years perfecting its techniques, working with master chefs and preparing dishes with aged and freshly caught fish, as well as traditional vinegar-seasoned rice. In 2007 he moved to New York with the dream of opening his own restaurant and bringing his style of cooking to an American audience. After three years at the helm of New York's legendary Sushiden, he opened his namesake restaurant, Sushi Noz.

Accessibility

The restaurant states its commitment to making its websites accessible to all people, including users with disabilities, and affirms that it is working to ensure that www.sushinoz.com, www.noz.global, www.noz17.com, and www.nozmarket.com comply with the best practices and standards defined by Section 508 of the U.S. Rehabilitation Act and Level AA of the W3C Web Content Accessibility Guidelines 2.0. For accessibility issues, it provides a phone number and an email address with the subject line "Disabled Access."