It's hard to say if the price tag is reasonable ($600 per person, not including tax & tip), as it did feel a bit steep and I can't exactly pinpoint why... But, with that said, this is a place to come if celebrating a special occasion and overall the dining experience was quite memorable. Restaurant is extremely intimate. You can hear a pin drop. That's how quiet, calm, and intimate the atmosphere was. Feels like you're transported to Japan. Two main rooms. The room I sat in only had 6 seats: chefs counter. Service is impeccable. You can tell there is so much attention and detail that goes into everything, from getting seated, to the actual making of the food, and even the little goodie bag when you leave. Food wise: 20 course omakase. Our sushi chef was amazing and extremely talented. He also chatted with everyone and was friendly. We actually preferred the non-sushi pieces more (though it was all good). Some "fancier" ingredients used throughout like caviar, truffle, and milt. Unlike other omakase spots, you're not able to buy or add on additional pieces after. But you won't leave hungry. read more

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SushiNoz sits on quiet block of East 78th Street with a sushi counter that more resembles a small corner of Kyoto than Manhattan. Inside you find a polished hinoki bar, made from old cypress, flanked by cedar walls and an ash‑wood counter. The room feels like a Sukiya‑style teahouse; it's spare, warm and clutter free. Staff in traditional dress greet you and guide you to your seat. The chefquietly prepares a series of otsumami such as grilled greeneye with daikon and tilefish with cherry‑blossom shrimp, which balance sweetness, bitterness and umami. Nigiri arrives in an ordered progression from lean to fatty cuts: translucent sumi‑ika, shimaaji and kinmedai lead into three different tuna preparations, culminating in buttery o‑toro. Later pieces like amaebi and murasaki uni are luscious, and each bite is seasoned simply so that the fish and the perfectly warmed rice was incredible. The meal finishes with miso soup and a small square of Japanese cheesecake. What distinguishes SushiNoz is its blend of craft and product. Seafood is flown in from Japan and handled with precision. Servers anticipate needs and answer questions while remaining in the background. The price tag is high and reservations are scarce, but definitely worth the visit. read more

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Sushi Noz has been on my bucket list forever, so coming here to celebrate our anniversary felt incredibly special. Often regarded as one of the best omakase experiences in New York City, this was meant to be a once-in-a-lifetime meal. At $550 per person (plus tax and tip), expectations were understandably sky-high. The experience started incredibly strong--and honestly, the cooked courses were absolutely mind-blowing. The king crab and female snow crab was a true flavor bomb: pristine freshness paired with a delicate sweetness that felt luxurious yet restrained. The triggerfish with white truffle was deeply indulgent--the crunchy texture of the fish combined with freshly shaved white truffle brought out earthy, slightly garlicky, nutty aromas that lingered beautifully. The baby bluefin tuna, lightly charred, added a subtle smokiness that elevated the dish, while the golden eye snapper was a showstopper--a clever, elevated take on fish and chips finished with caviar for extra indulgence. One of the most unique courses was the Japanese taro yam, slow-cooked for 72 hours. It somehow retained its structure while being impossibly tender, soaking up the dashi perfectly. The cod egg, which was my significant other's favorite dish, was a playful and comforting nod to clam chowder. The sushi courses themselves were excellent in terms of freshness and technique, but this is where I felt a bit let down. While beautifully executed, the selections were fairly standard for New York omakase and lacked the sense of surprise or uniqueness I was hoping for at this price point. Dessert, however, brought things back to a high note. The hot and cold contrast of warm sweet potato with cold milk ice cream was wonderful, and it was my first time experiencing white truffle in a dessert--unexpected, balanced, and not too sweet (the highest compliment for a dessert). As a final touch, we were sent home with freshly popped rice chips made from the same rice used during the meal. This thoughtful memento allowed us to relive the experience the next day and turned out to be one of the most addictive snacks I've ever had. Service throughout the evening was truly above and beyond--attentive, precise, and warm without being intrusive. We were also honored to dine with Chef Noz himself, which added an extra layer of significance to the experience. For those interested, seatings with Chef Noz are Monday-Friday at 6:00 PM and 9:00 PM only. And yes, photography is allowed. Overall, Sushi Noz delivered a memorable and beautifully executed experience, especially with its cooked dishes, which were the clear standouts for me. While I'm incredibly grateful to have experienced it, I'm still unsure whether the $550 price tag fully justifies the relatively conventional sushi selections. That said, it was a remarkable evening and one I won't soon forget. read more

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I met Ian--mid-level at Viking Global, consumer long/short, hairline holding like revised guidance--at Sushi Noz. The internet calls it "a temple"; I call it a $400 séance for people who spiritualize bluefin. He'd texted "8 sharp," which meant he'd arrive at 8:14 with the confidence of a man whose Bloomberg terminal password is his college girlfriend's name. I ordered the sake martini (cold enough to erase muscle memory, Martini Check: 9.7 out of 10), and he smirked like he personally negotiated the shiso futures contract. I wore a Cartier Crash (yellow gold, for irony), a Birkin 30 in vert cypress ostrich (too petite for emotional baggage), Alaïa slingbacks, and a Celine trench the weight of generational wealth and seasonal denial. It was 76 degrees. I looked expensive and deliberately exhausted. The otoro had the texture of a well-drafted NDA; the kohada tasted like calculated risk; the uni made me briefly consider past lives and future mortgages. Mid-meal, I ran projections: Senior Analyst equals $700K base plus $350K bonus, PM promotion in 2026 if Andreas blesses his thesis; carry unlocks post-spinout, DPI path looks divine but deferred. Translation: he gets the book, we acquire the limestone townhouse on Perry Street and debate Montessori versus Dalton in matching linen. I architect our future in basis points--first baby by Q2 2028, live-in help before bonus season, second Birkin upon DPI realization. He mentions wanting to "build something meaningful," which in hedge fund parlance means "fewer Pelotons in the portfolio, more family offices on speed dial." I believe him. For now. Verdict: Sushi Noz, 4.8 out of 5--temple aesthetics, reverential silence, fish so pristine it deserves its own 13F filing. Ian: 4.3 out of 5 currently, 5.0 out of 5 call option exercisable upon promotion--if Andreas gives him the book, I'll learn to summer in Sagaponack and watch our hairlines recede in tandem; if not, I'll donate him to Harvard Business School as a case study titled "Unrealized Carry and the Women Who Waited."​​​​​​​​​​​​​​​​ read more

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Not much needs to be said about an omakase experience at Noz. Chef Nozomu will always provide you with the best of the best, in terms of quality, pairings, and experience. You can just come here, sit back, and rest assured that every course and glass of beverage pairing will be spot on with nothing overlooked and honestly, nothing left to be desired either. Every course will have your palate and belly jumping for joy. Best of the best, you need to come here if you're an omakase lover. read more

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Truly a paragon of omakase in NYC. I had the good fortune of securing a reservation in the Hinoki room with Chef Nozume himself. There is no replacement for eating at a Hinoki wood counter. The service here is sublime with the refined, invisible hand I expect from Michelin restaurants (especially 2+ star). The sommelier was interactive and informative. Chef Nozume knew some details about me as well including thanking me for filling a last minute vacancy. Some general information that may be helpful - Photography is allowed - Even time slots (6PM, 9PM) are with Chef Nozume while the others are with his sous - Service started promptly at 9PM So much of what I ate was the best version of it I have ever had. One particular standout from the Otsumami was the soft shell crab flavored with black vinegar. There was also a broth with miniature tempura shrimp that just buzzed with flavor. Chef Noz is clearly a master of tempura as well as sushi. The Shari (sushi rice) is short grain and relatively soft in texture. It is seasoned heavily (you can see the brown color) but more sweet than vinegar. The Neta (topping) were immaculately prepared. Just look at how stunning the scallop is. Overall this sushi temple lives up to the hype. Choose Sushi Noz if you are looking for a relatively traditional offering with immaculate execution in food and service. read more

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I really like their rice/seasoning/shari. Hinoki room is very intimate and the people that join are always really fun/awesome/good vibes. Excellent service and food. Not cheap but very worth it! I'm waiting for him to open in LA! Hopefully soon!!!! read more

Sushi Noz is undoubtedly one of the best omakase experiences in NYC and deserving of 2** though at a premium price. The experience starts with a modest entrance and anteroom though nicely decorated in Japanese tradition. There are two chef's counters - one w/ Chef Noz and other by other chefs - Opentable specifies which days and times to book w/ Chef Noz (basically 6 pm and 9 pm) The meal opens in a beautiful hinoki counter with ample views of Chef Noz regardless of where you sit. He personally greets each guest and the staff were welcoming and kind w/ efficient service. They offer an extensive drink menu and two drink pairings - regular and premium. I chose the regular pairing that had excellent sake, nice pourings and refills too with detailed history behind each pairing. The sushi itself was outstanding. Most courses were what you'd find at most high-end omakase but the taste was as good as any. My highlights were the saba, shima aji, otoro, bonito and ishigaki. The rice had excellent consistency and seasoning. Each nigiri was perfectly put together. Photographs are allowed and Chef Noz is easy and fun to engage with. I thought the courses were thoughtfully ordered so as flavors did not linger or overpower future nigiri but rather helped build the taste. The housemade wasabi and ginger were fantastic as well. Overall, this was such a special dinner and privilege to see masters of their craft like Chef Noz. I would highly recommend Sushi Noz for special occasions, though for the price point I did prefer Yoshino and Sushi Sho once you're spending that level of money, though Noz was still exceptional. read more

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Do not bother wasting your money here! I'll start with the pros: - Service was excellent. - Ambiance was nice. - Sake/wine list was extensive. - Sushi rice was nicely seasoned. Unfortunately, here are the cons: - Price was ridiculously high for a very standard fish selection. The only special item was a shaving of white truffles. No abalone, waygu, foie gras, etc. - Some of the Otsumami dishes were terribly bland/underseasoned. I'm looking at you, chawan mushi. It was probably the worst version I've ever had. - Two pieces of fish had silver skin or some other chewy bit. This included the otoro which should have been meltingly soft but felt more like chewing gum with the gristle that was there. So disappointing! We have had omakase on both coasts as well as Japan, and this one at Sushi Noz was the most disappointing and the most expensive at almost $700 per person. I'm not price-sensitive; this meal was simply NOT worth the money. I kept waiting for something to justify the price but it never happened. Don't get me wrong, it's a perfectly fine omakase if it were a third of the price. Maybe I've been spoiled by the excellent omakase in my town (Seattle)? This almost felt like a tourist trap, like, let's see how much tourists are willing to spend for omakase in NYC. In short, don't waste your money here! read more

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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! read more

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The food and presentation were fantastic, each course topping the next. A once in a lifetime experience (particularly given the cost).

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! read more

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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 all Yubari 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). read more

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I've never had salmon sashimi I had to chew aggressively incredibly off putting and strange Makes me scared for my future bowels read more

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. read more

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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. read more

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

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! read more

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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. read more

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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. read more

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Not paying $550 per person to eat same fish that I get get for $100 omakase in nyc There are so many non -Michelin star Japanese restaurants that serve same seafood read more

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! read more

finally made it in to Noz and had a wonderful experience. Sat at at the hinoki counter with the man himself, who is so friendly and welcoming, and explains everything so well. The meal begins with drinks and several otsumami courses, followed by nigiri made one piece at a time and delivered to each diner right on the counter. about 5 otsumami courses, followed by 10 or so pieces of nigiri (you can order more, but he didn't have any fish not included in the omakase so we opted out), miso soup, tamago, and dessert. The otsumami was all very good, but only one really stood out for this meal - the king crab from norway, which was presented to us live at the start of the meal. served with a cod roe emulsion and shiso flower, it was the best king crab I've had anywhere. The nigiri is wonderful - the shari is very special, served at a nice lukewarm temp that balances against the slightly cool fish that are sliced with precision. I found some of the bites to have a slight imbalance with the wasabi, but none overly so. We had a pretty standard lineup of fish, and the only weak one for me was the taira gai (clam). favorite bites were the aji, otoro, kinmedai, murasaki uni (which was the best purple spine uni I've ever had - so good), and langoustine. The chutoro was soy marinated and for a touch too long, it was a bit salty with a lot of soy flavor, but such a buttery piece. To end the meal, we had insane miyazaki mangos served with a delicious hokkaido milk ice cream and soy caramel. Overall, really enjoyed the meal. The service is great, chef is great, sourcing great, shari amazing. It's very quiet in the room, which is nice except that we were sitting next to a chatty couple on what had to be one of their first dates which at times was awkward. A very expensive omakase ($495 before anything) but nice to experience. read more

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Classic edomae sushi at its finest. The serene, sophisticated entrance transports you to Japan. The 20-course meal was fantastic and perfectly executed. Sitting in front of Chef Noz was a pleasure; he was incredibly knowledgeable, and I was fortunate to witness the intricate details of his preparations. The shari (rice) was flawless, with perfect vinegar balance, temperature, and texture. The fish preparation was impeccable. The team was professional and attentive, ensuring a comfortable experience throughout the meal. read more

Food 10/10 With a fine dining experience like this, I have decided to minimize the damage it has done to my wallet and focus on the meal itself because it truly was an amazing experience. From seeing Chef Noz on YouTube to experiencing his omakase in person, I had a beautiful time tasting every piece. Each piece definitely has an emphasis on the freshness of the seafood as well as the uniqueness of the selection. The seasoning was quite light, but because it was not the priority, it was exactly as I preferred. The uni was genuinely the sweetest I have ever tasted in my life, and the sardines were quite a surprise. Each nigiri was beautifully sliced, so delicate and intricate. Chutoro and bonito were two that also stood out to me, and despite there being so many different dishes, each was extremely memorable and added a beautiful touch to the entire menu. Atmosphere 10/10 A very clean and cozy space on the UES. Very minimalistic yet elegant, the seating area only has eight seats, so it was a very intimate dining experience. Light wood detailing and bamboo. Perfect lighting, not too bright and harsh, the perfect warm tones. I'm a huge fan of Japanese toilets, so that was a huge plus. Service 10/10 Excellent service and recommendations, loved interacting with Chef Noz as well. Thanks for having me! read more

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At a hefty price tag, expectations are high. Chef Noz doesn't disappoint, but you just can't help wondering whether the meal commanded the hefty price tag. 4 hot dishes all original and delicious. 3 sashimi that was melt in your mouth 10 sushi that were masterful prepared 1 handroll - standard 2 desserts - milk from Hokkaido was nice Everything was just wonderful. Experience was great. read more

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Came for a second time on May 17th. I was super excited to eat at this beautiful restaurant once again. Service is always A1 with water always being refilled without being asked, cleaning our table after each serving, and hot towels given every time upon your return from leaving the dining area. We were also honored to have chef Noz himself to be around some of the serving while our food was served. Majority of the food was beyond excellent, but my friend and I who shared my first experience with both agree that our first chef was much more experienced and the presentation of the food was much better then this time which was unfortunate. This restaurant is always a must go spot every time in NYC and I will most definitely return. read more

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The service here is amazing! The chef makes everything you desire. We had the omakase it was delicious! Every piece was exciting. The sake menu is very nice. read more

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Finally got a reservation to Sushi Noz and it did not disappoint. Truthfully speaking, you've been to one high end omakase, you've pretty much been to them all. They're all going to have premium fish from Japan and you're going to get all the fan favorites. I think this is where Sushi Noz separates themselves. They take the same usual suspects and elevate them with a twist. For instance the grilled nodoguro was amazing. This is one of my favorite fishes but you'll almost never get it as a grilled filet. Then you have the tamago which I almost always pass on but he did an almost kimbap style piece that really worked. And don't get me started on the tomato as a dessert. Yes a tomato is a fruit but when has it ever tasted like one? This amela tomato from Japan was without a doubt the best tomato I've ever had. Not every course was a win, didn't love the cold asparagus dish. But you can't win them all. The service was great, no complaints there. I do wished that the restaurant wasn't so quiet. There was no music, but should've at least had some type of white noise. It was so quiet that it felt awkward talking to my wife. We felt like we had to whisper everything. Overall the meal was expensive but I felt like they justified it. I would come back again. read more

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This is hard one. Nothing particularly bad about the experience, but nothing particularly memorable for the $500 price tag. This is not the best NYC has to offer. Remember that banana that some artist taped to a wall, and it sold for $120K? It illustrates how 'value' is a subjective term and one's perception greatly influences it. I know this place has high ratings, and perhaps to some, it was worth it. The Good: Tried the Ash Room Omakase. Beautiful interior. Service was excellent. All the attendants dressed in kimono and extremely polite. The Chef was personable and engaging. The food was good, but nothing really stood out. Of all the omakase experiences I've had, this one will blend in with the middle of the pack. Perhaps most interesting was the BBQing of the eel with the Chef holding smoldering wood on a tray, above the prepared eel. Fun. Nice bathroom. And they have a hand towel waiting when you return, so you can clean your hands again (presumably after you washed them I hope). The Bad: I had nearly $100 worth of tea. Who knew the $14-$18 tea was PER CUP. No tea pot to refresh your cup. Just one cup and every refill... full price. You're paying for a high end experience and no free refills on the $14/$18 tea? Ouch. Be warned. I think I could have got away cheaper with wine. I paid alcohol markup prices for what I usually get included at other places. Perhaps these leaves were picked by a monkey in a gold cape. I don't know. But thank you gold cape monkey, if so! OVERALL: I don't want to discourage you from this experience, but typically when I paid for high end experiences, it was a memorable one. This was not. If I had paid a more reasonable price for the tasting, I might have given 4 or 5 stars. There are so many great omakase places in NYC and I'm a bit disappointed that for the price of this elevated experience, I won't remember it. And it isn't from too much sake, which would be a better reason to not remember it. read more

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This is only a review for their takeout. I've heard that this location has the freshest sashimi and sushi and is one of the best in New York, and ordered their sashimi and uni temaki box. I'd say that their sashimi is okay, but doesn't taste any better or fresher than the ones you get at half the price. Also, the uni isn't of higher grade or quality, which means that there's still some fishy aftertaste when you eat it, and it doesn't taste sweet like high grade uni. I know other places where for half of the price you pay, you can get the same quality of fish as Sushi Noz, so I think this is a bit too hyped up in comparison. The condiments that come with it, however, are great, especially the wasabi. Presentation-wise, the utensils are boxed beautifully. It doesn't top my go-to list for sushi or sashimi, so I'd say that 5.5/10 overall for the value and the price, rounded up for the presentation. read more

I came here to celebrate my birthday and was lucky to get a reservation with Chef Nozomu. The ingredients are fresh, and each piece is a delight for the senses. The intimate atmosphere and personal interaction with Chef Nozomu add to the overall experience. I felt like I was truly back in Japan. The service was wonderful as expected. While it's on the expensive side, it's a top-tier sushi destination and worth it. read more

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Had high expectations for this place because of it's reputation and good reviews, and it was definitely a good experience. Generous with the fish, caviar, uni, etc., and tried some unique pieces which I enjoyed. Hard to get reservations here as well, but I booked it right when it was released so there wasn't a big problem there for me. Service was great, as any other place, but didn't stand out in my opinion. Chef interacted with us a lot, making the experience more memorable. He also tailored his nigiri based on our preferences (amount of wasabi, etc) which was appreciated. Personally, expected a bit more but also I didn't leave disappointed or anything. Location is on the upper east side but they informed us during our visit that they just opened a chelsea location that I'll definitely check out in the future! read more

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Chef Nozomu Abe was born in Hokkaido to a family that owned a seafood company and market. This exposed him to ingredients like uni, squid, tuna, salmon roe, and king crab. Chef Noz began his professional cooking career by working as a chef's apprentice at a well known sushi restaurant in Sapporo, near to where he grew up. He then moved to Tokyo, the center of the old Edomae style of fish preparation. There he worked under numerous master sushi chefs, learning how to age and prepare seafoods, until in 2007, Chef Noz moved to New York to bring his Japanese sushi culture to the Americans. After three years at the helm of New York's famous Sushiden restaurant, Chef Noz opened his first high-end sushi bar, Sushi Noz. His was the fairytale rise that every young chef in the world dreams of. Sushi Noz has two rooms, both with sit-down sushi bars, one room offering eight seats, and the other room offering six. The low amount of seats (14 total) keeps the service intimate and personal. Every guest will receive a lot of attention here. The food here is outstanding. The only reason I didn't give Sushi Noz the full five stars that my meal deserved is because the restaurant requires a 48 hour advanced notice to accommodate dietary restrictions (and even then all that they will accommodate is Kosher), but also because the corkage fee is absurdly high, at $120 per bottle. Otherwise, this is a five star place. read more

Three Michelin stars are well earned. One if the best if not the best in the city. Recommended for sure!! Friendly chefs and generous people. read more

Insanely expensive and the sushi isn't better than other top places in NYC. Our meal with drinks was $1900 for 2 (including tax and tip). More art than sustenance. Some really unique dishes and tastes. Dessert was incredible too. Best sake list I've ever seen -- just incredible. read more

We ordered Bara-chirashi off of Doordash This was a phenomenal packaging - from the wrapping to the bamboo bento box that the food came in. The tin that the ginger came in looked so nice I thought there would be caviar in there! Everything was beautiful and unpacking it all was an experience. This is a great takeout meal if you are looking to impress or celebrate a special occasions. The chirashi had rice with a mix of ginger, salmon, tuna, and other fish on top. Between two people, we didn't even finish this set! Every spoonful was a delightful and I recommend this place. read more

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I was really looking forward to Sushi Noz after hearing so many great things about it from friends. I've heard many people call it the "best sushi restaurant in New York." I booked the less expensive Ash room as it was my first time visiting. At the time, I was curious about the differences between the Ash room and the Hinoki counter. I wanted to try the Ash room first, then "upgrade" on the next visit rather than doing the reverse so it wouldn't feel like "downgrading." I hoped that in choosing the less expensive option, it wouldn't feel like a watered down experience. It did not feel watered down, however perhaps my expectations were too high. Don't get me wrong, it was not a bad meal. The problem was it just okay. I might give it another chance and try the Hinoki counter to see where that stacks up. We'll see. The good: - The ambiance was amazing. It's probably one of the nicest restaurants I've been to in NYC just on the basis of the design of the actual restaurant. - For the most part, the sushi was fresh and good. - The service was top notch with an eye for the details. For example, the elegant water glasses were never empty, and the tiny paper chopstick wrapper was picked up within 60 seconds of it hitting the table etc. - They were very accommodating of allergies. The bad: - At first we were off to a great start, however as the meal progressed it sort of plateaued and went down from there. - No dish really stood out on its own. There wasn't much variety of pieces or anything too unique. You had the typical scallop, oyster, salmon, aji, shima aji, oyster, uni, unagi, lean tuna, chutoro, and otoro. - Sadly, I felt like there were few memorable dishes. The preparation was minimal, which in and of itself is not a bad thing, however I didn't feel like it was a very unique meal. - The O-Toro aftertaste was a little fishy (meaning not the freshest). read more

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This was such an intimate unique and special restaurant experience. The service felt as if I was sitting tucked away in a small home in Tokyo dining on some delicious seafood. This was incredibly special and I would highly suggest this spot for a special unique dining situation. I've had fish like I've never had before in combinations I didn't even know could exist. The sushi was bar none and I will forever be dreaming of the perfect rice kernels and delectable fish read more

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10/10 Experience Pricy but worth it. Best omakase i've ever had in my life. Beautiful environment as well as very friendly workers. read more

Originally wanted to go for their Hinoki Counter but reservation was all full so we opted for their Ash Counter. We were pleasantly surprised that despite not being their "most premium" omakase counter, the food did not disappoint! We got the premium pairing and each glass blended very well with the dishes. Overall a wonderful experience, each piece of the seafood was wonderfully fresh. Especially enjoyed the scallop and sweet shrimp which just basically melted in my mouth. The uni was fantastic as well - another type of Hokkaido uni which was longer and lighter in color but just as sweet. Miso soup was also one of the best I've tasted in a long time, made with a combination of fishbones from sushi pieces we ate, it was particularly fresh and full of flavor from the fish bones. The only two caveat we felt was that each piece of sushi came with a lot of rice. Would have enjoyed the experience a little bit more if there was a little less rice (and the rice was slightly too moist for my taste). Additionally, we were also surprised that while they did serve akami and chutoro, they did not serve otoro. Despite the caveat, the chef was great, service was on par, and seafood was fresh. Next time we will try to go for the Hinoki Counter and we look forward to visiting again. :) read more