Set on a tree-lined street in the Upper East Side, Sushi Noz blends in, but glide past its sliding door and suddenly you’re no longer in New York. There is a certain energy at the outset that courses through this sacred space, where every detail is painstakingly selected to recreate an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman.
The Ash Room seats seven at the counter and offers a pure expression of seasonal nigiri, while the 200-year-old hinoki bar is where the sensei himself prepares a tasting menu of small plates in addition to the considerable omakase. Commence with confidently prepared cooked dishes, like tilefish broth with mozuku seaweed that arrives with no seasoning and yet speaks volumes in terms of flavor and texture. Hay-smoked bonito with shiso leaves and shaved nori is a testament to quality products and creative techniques.
Sushi is masterfully prepared with fresh catch that is procured directly from Tokyo's Toyosu market and points beyond. Imagine Norwegian crab, Spanish bluefin tuna, and Kyushu uni; tailed by nigiri, highlighting warm, lush rice combined with deliciously chewy squid and scallop.