We enjoyed the fabulously fresh and beautifully presented sashimi. The accompanying rice, not to be considered a minor player under excellent sashimi, was a perfect part of each presentation. The chef strikes the perfect balance between showmanship and consummate skill. The environment and service transports you to a top quality restaurant in Japan. All-in-all a wonderful dining experience, well worth the premium over the many lesser sashimi restaurants one can find in New York. read more

My friend and I spontaneously made a reservation here the day prior to catch up. Surprisingly there were still 2 seats available in the four seater room, which is very tight even for thin people. We were excited as it had been a minute since we had omakase. Noz 17 was on my list since it came recommended by my sister and a friend who went recently. While we were seated and waiting to start our culinary experience, we saw three ants just crawling on the wooden countertop where the sushi would be served. My friend ended up killing one of the three ants and the server did the other two. I guess since we were so chill about it, Noz 17 adapted to our reaction by ignoring that it had happened. No discount or complimentary drinks were offered. There was a short apology given in a tone of let's forget abt this and move on quickly. Also we were offered still or sparkling water which usually I just say tap water is fine but my friend didn't realize that still meant bottled water which ended up being 12 dollars per person. But it is unlimited bottled water if that is your jam. What I liked about Noz 17 was its variety of pieces displayed simply elevating the protein. I thought the red snapper and shrimp with uni were my favorite pieces. The medium fatty tuna was very delicious as well. But the other options were not extraordinary. The service was also consistent with the 50-100 dollar experience. Despite sitting in an intimate setting, the only interactions had were being told what each piece was. Overall, glad I checked this off my list but I agree with the other reviewers that it hits the wrong way when you leave super hungry for the price of almost 200 dollars. And given the ants, I don't think I'll be coming back or rushing to recommend this to omakase lovers despite the Michelin one. read more

For a Michelin star restaurant, it was disappointing. Without the intention of boasting, I can state plainly that I have had the great privilege and luck of experiencing and dining at a number of Michelin starred places and multiple countries. I wouldn't say I'm an expert but I do have others to compare it to. Right off the bat, I can be definitive that the fish is EXCELLENT. We dined with the Chef at the 4 seater (~200 per person) and he was skilled and deliberate with his presentation. He moved quickly and since there were fewer people to serve, we finished in about 75 min (they seat every 2 hours). The service was as expected of a restaurant this caliber. The napkins were always folded when we left our seat, they offered a warm towel every time you come back to the table, and the water glass was never empty. The issues I had with this were as follows: -The interaction was minimal. Perhaps that is the sell of the place, that they don't really talk to you. The Chef does note each dish, what fish, and how they were aged and/or marinated but that is really it. Not to say that other Omakase's are super interactive but there was a degree of banter to engage. -The variety was minimal. The only thing that really seemed to change was the fish used. All sushi were prepped almost the same way. i.e. filleted, dash of wasabi, ball of rice, glaze of soy sauce and serve. The only different dishes were the ones that were pre-prepared (i.e the broth, the amuse bouche of crab, the tomagi). -The amount for the price seemed insufficient. I felt like there weren't enough courses. I literally had to go to a cafe afterwards to eat something else to fill my stomach. I wasn't exactly starving after the experience but I was definitely still hungry. It was still overall a very decent experience but for the price, I would not say it is worth it. I have had non-Michelin Omakases that were just as nice or nicer with more variety and more engagement. I also left the other Omakases full. I would not recommend this one as a first choice for a Michelin experience or for your first Omakase. read more

When you decide to spend over 1k for an evening out for 2, you would imagine exemplary cuisine and service.Noz17 delivered on the latter but failed with the cuisine. Prior to this experience, it wasn't conceivable that subpar cuts of fish available elsewhere for far less would enter this tier of omakase establishments. Omakase must deliver curated items not leftover or generic offerings. You don't serve average cuttlefish, kohada, old otoro, etc. Maybe it was an off night and suppliers were limited, however, consumers should be made aware (ahead of time) and not be forced into this unfortunate experience. 85% of the meal was forgettable which is unacceptable. Service was really the only highlight. read more

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Good but we both left pretty hungry, lol. Loved Noz in UES so wanted to try this place. Fish quality was good but fewer pieces than most omakase places (I think we had around 10 pieces of nigiri with a couple kitchen items). We also felt pretty cramped - there were 2 sushi counters - a 4 seater and a 7 seater. We were seated at the former and it definitely felt very cramped, tight and a little uncomfortable. I was basically on top of the party next to me. The 7 seater counter sounded like they were having a lot more fun (we heard a lot of laughter). When we left, it looked like they made the folks for the next seating wait outside in the cold as there was a large group of them, which kind of sucks. We also did the $100 sake tasting which is the lower tier (higher tier is $200 - both are 3 sakes for the night). The pours were pretty generous and lasted 3-4 courses each. I wasn't particularly fond of any of them, which was a little disappointing. That said, the service was friendly and I liked that the chef was interactive. Unfortunately, the sushi competition in NYC is stiff so probably won't be returning. read more

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It was a great experience, but before you go, you should understand what the edomae style means. The fish is cured, so it tastes like it's been marinated in a kind of vinegary flavor rather than letting the flavor of the high quality fresh fish shine on its own. I personally wasn't a huge fan of it, as I prefer a bit more of a minimalistic style of preparation, but we still had a great meal. I came with two work colleagues and we really enjoyed the service, and every bottle we ordered was fantastic: the sake, muscadet, and the Chablis. Not sure I would be back, but if you like edomae style, this place is for you! read more

Noz 17 - Sushi Bars Near Me - New York, New York

I am a BIG fan of Noz 17 and can confidently say it's one of the best omakases in NYC (and I've tried a LOT of omakase!). Chef Matsu's thoughtful preparation of the fish definitely came through in the taste and quality of every piece in this tasting menu and brought out the best the fish could offer. I would definitely recommend coming here if you have the time! Something that really stood out to me about Noz 17 was how soft all of the fish was (and not in like a weird mushy way, but in a very balanced way where each fish still had some bite and structure but was aged and treated to make it more tender and melt-in-your-mouth). The baby sea bream, scallop, knife jack, pike mackerel, akami, and even the FREAKING EGG CUSTARD(?! like WHAT) were so much softer than any other time I've had them. I was especially impressed by the scallop, which I'm typically not a big fan of, as the scoring and ageing of the scallop led to it having a much more pleasant texture that I did not expect! The rice here also slaps, but more on that later. Other standout pieces include the tempura swordfish, which was so crispy and light with absolutely some of the most tender fish inside that just fell apart in your mouth; as well as the monkfish liver with rice crisp--another dish I don't typically love but that was elevated so much by Chef Matsu's expert preparation as well as the fantastic crunch of the rice crisp, which is actually made with the same red vinegar preparation as the rice they use with their nigiri. Which allows me to segue perfectly into talking about THE RICE! The rice here is prepared perfectly, not too sticky or mushy, retaining its structure and bite without being too dry, and most importantly a very balanced vinegar-to-sweetness ratio that really helped to highlight the fish rather than overwhelming the nigiri. They also repurposed the rice as I mentioned above to make rice crisp, which they added to the monkfish as well as the corn sorbet at the end. They also gave us a bag of rice crisp to take home and use as toppings on other things like yogurt, oatmeal, or really anything you choose--but I ended up just eating all of it by itself because it was SO GOOD. Highly, highly recommend Noz 17. I try to avoid revisiting restaurants in NYC because I just have way too many on my bucket list, but I will definitely be back to try their menu for other seasons, and I will definitely prioritize trying other Noz restaurants! read more

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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. read more

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Amazing. So many pieces I never had the chance to try in the U.S. unless I fly out to Japan. The vibes are also fantastic as it's only 6 seats. Chef was also amazing. I guess the only feedback I might have is to consider increasing it to 16 or 17 pieces as some might leave with a bit more room left. read more

Noz 17 - Sushi Bars Near Me - New York, New York

What a beautiful experience at Noz 17. Staff welcome you with warm greetings and promptly get you seated at the omakase counter. Service is consistently paced and chef made some great conversion. Shohei went above and beyond, out of his way to make a great sake recommendation as well as provide superior service throughout the experience. Most of the courses were outstanding, but a couple of them did seem to a get little boring throughout the experience. Overall, a top notch Michelin omakase experience in the city. You need to come here! read more

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Extremely disappointing experience. We prepaid for our meal in full, but when I called in advance to let them know my boyfriend has 102 degree fever, the restaurant refused to offer any flexibility at all. They would not allow a cancellation, a reschedule, or even the option to pick up the food we had already paid for. It felt like they cared more about keeping our money than treating customers fairly. For a place in the hospitality business, this kind of rigid and dismissive policy is unacceptable. There are plenty of restaurants in the area that value their customers and sadly, this one clearly does not read more

100% worth it. Food 10/10 I 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 potato Chutoro: aged one week Yellowtail Stewed octopus Baby sea bream Steamed egg and male snow crab Baby bluefin tuna Monkfish liver, shirako, caviar: a massive piece I attempted to stuff all in my mouth, and it melted immediately Needlefish: surprisingly might be my favorite, loved the ginger flavor Hokkaido uni: classic favorite. SO SWEET Cuttlefish Bottarga: tastes like parmesan, done better than the Italians imo Scallop on scallop Whitefish Gizzard fish with shrimp flakes Clam: Black codfish: seared and topped with homemade sauce Lean bluefin tuna Otoro: love Homemade female snow crab with uni risotto: creamy af Miso soup: made with the bones of the fish, SO SO rich Tamago: 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 dessert Umami go crazy. Atmosphere 9/10 The 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.1 Service 9/10 Excellent 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. read more

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Honestly for a Michelin star sushi restaurant my gf and I weren't very impressed. The sushi selection was pretty weak that the chef chose for us (could have just been that night, who knows), and not very adaptable to patrons tastes (I've been to many omakase and typically they can cater the experience a bit to make sure each patron receives things they actually enjoy eating). The best piece of fish was the first one, the sea bream, which was delicious, after that the rest was just meh. Also there wasn't a lot of conversation between patrons, which was a bit unusual (like you could hear a pin drop it was so silent), which didn't make for a very inviting experience (at other omakase, the chef and the waiters typically have done a great job of getting people talking and making everyone feel like they wanted them there and made it a jovial experience where we couldn't wait to come back again; this just felt like here's the service and then be on your way, no heart in it at all). Lastly, I am a bit of a sake connoisseur and the price for some of these bottles was genuinely astounding; while I know restaurants upcharge for different bottles of wine and such, these prices were pretty egregious and into the $1000s for a bottle you can just buy on Tippsy Sake for like $45... which felt a bit deceiving and like highway robbery (my gf also ended up hating the sake selection the waiter suggested and I was left drinking the bottle by myself...). Overall we likely wouldn't come back and considering the plethora of great sushi spots in NY, will definitely search elsewhere. read more

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. read more

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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 read more

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

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Amazing! No need for other words. We have been to Sushi Noz and I have to say Noz 17 is not any lesser except maybe in price.

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. read more

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Fresh sushi but not impressed. Nothing original or wow. Didn't like to wait 15 min for my seating either.

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! read more

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4.25/5 Last 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. read more

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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. read more

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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. read more

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paid for matsu, got mike, who kept going on and on about how he worked at katsuya and morimoto, as if i'd ever set foot in any of those places. unreal got an email from one of their managers with an excuse. no apology. they asked me to take the review down. i guess mike and matsu-san are interchangeable. any other sushi restaurant (yoshino, nakaji, shion) would close if the chef wasn't available. at least at noz uptown they disclose when noz will not be there. that was not the case here. i don't plan on visiting any of their establishments ever again. read more

Noz 17 - $650 for a meal prepared by this guy. Hands soaked, smeared of uni picked by hand from the box, bits of rice stuck to his hands - Sushi Bars Near Me - New York, New York

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// Summary A stellar, world-class omakase with an exciting and personable chef who ensures your satisfaction. // Experience My, oh my, where to begin. Hats off to Chef Matsuzaki and his diligent preparation for a meal that will lead you into a joyful euphoria. Each course was well-prepared, and the fish was incredibly fresh and tasteful. The flavor combinations were exquisite, and the progression was perfectly paced. There was one particular course where Chef Matsu suggested that it would pair well with a particular sake, and he offered the sake to me freely so that I can have his dish as he thought best. // Service Service exuded the utmost professionalism. The waitstaff, sommelier, and chefs all working in tandem to provide a surreal experience. There was a coat check at the door, which was completely necessary with the whole rain situation. They help you into your seat, and ensure that your napkin is neatly folded when you come back from the restroom. They ensure your eating area is impeccable after each course is served, wiping down any residue from sauces or loose rice that may escape your grip. // Ambiance It's a small and intimate environment, not cramped by any means - but enough space for you to enjoy the company of the chef and the other folks dining alongside you, if that is so desired. They have simple decor that is easy on the eyes. // Convenience Booking online seemed to be pretty easy and painless, but I don't really remember how far in advance I got my spot. It's also pretty easy to get to, and you should have no troubles. read more

noz17 is a gem. I had their omakase for my birthday, and it was an excellent present! The fish was fresh and flavorful, and they were well incorporated in simple, yet gastronomically complex, pieces that really impressed me and the other guests. Each piece was unique and wonderful. Chef Matsu did a fantastic job, and I'd easily regard him as one of the best chefs I've had the pleasure of being served by. The service was also superb, as was the ambiance of the restaurant. It's quite small (seating 5), and thus intimate. The size made me feel well attended to, and the time between pieces was perfect. I'd highly recommend this restaurant for any occasion! One of the best omakase offerings in the city. read more

Probably the best Omakase in NYC. Chef Matsuzaki is a true legend. They are creating magic in this space!

I've traveled thru Japan and the US and seek out omakase wherever I go, and I have to say this was one of the best meals I've ever had. Amazing attention to detail, variety, creativity and an overall elevated high end, "special" kind of atmosphere. Chef was still friendly enough to chat in between and explain things as needed. We look forward to coming back. 11/10 read more

Second time dining here. It's fun to go to see the seasonal changes to the menu. I'd say that Noz 17 is for the connoisseurs of sushi or a more authentic Japanese omakase experience. What stands out are the wider course variations that you wouldn't normally find at more Amaricanized omakases. There is no salmon course here. There isn't four different courses of tuna here. There is instead shirako tofu and more flavorful hikarimono pieces. I'd go back just to get new refreshing variations to the overly done same repertoire of fish that's found in most omakases in NY. read more

Noz17 is in situated a smaller space - just big enough to fit the sushi counter, with warm woods and an inviting atmosphere, although the mini no picture signs on the table are a little jarring. Those get removed before service begins. At this price point, you expect excellent fish and beautifully composed dishes and Noz17 does not disappoint. One of it's special charm points for me is in the focus on seasonality and ingredient sourcing. The spring menu, had a lovely bamboo tempura, fresh fig, and one of the best mangos I've had outside of Asia, and some of the rarer sea plants. A standouts dish for me was a goma dofu - tofu made from sesame, hard to find outside of Japan. Some of the seafood highlights were a delicious amaebi, very tender abalone (looked maybe 7-10yrs old), and great sea urchin (v.v I love what I love). Overall a very elegant and warm meal. read more