Set on a tree-lined street in the Upper East Side, Sushi Noz may blend in with its surrounds, but glide past the sliding door and suddenly you’re no longer in New York. Every detail has been painstakingly selected (and imported) to recreate an intimate Japanese refuge and the result is breathtaking. The Ash Room seats seven at the counter and offers a pure expression of seasonal nigiri, while the 200-year-old Hinoki Counter is where Chef Nozomu Abe presides and prepares a tasting menu of small plates in addition to the seasonal omakase.There is a clear element of luxury coursing through the veins of this hideaway. The chef's omakase is considerably impressive, exuding personality and confidence by virtue of product that is expertly aged and handled.Diners are in for a treat as this master seasons rice, deftly slices fish and sears fatty tuna collar under the blazing-hot binchotan. The sushi is masterfully crafted from catch procured directly from Tokyo's Toyosu market and points beyond (imagine the likes of Norwegian crab and Spanish bluefin tuna). Highlights include Kyushu uni, toro take, char-grilled otoro, and the divine egg yolk and anchovy hand roll.