Yi-Hsiang Lai

If I were able to give this sushiya 6 stars, I would. I went there on a Saturday night so it was not the famous Chef Noz. However, that didn't really affect the entire experience. Upon entering the dining area, the ambience was warm and welcoming. It was a very neat 8-seat setting. In front of you, on the table, was a welcome letter with your name on it. The server was very attentive as well as the sommelier. The sommelier clearly explained the menu and I ended up with Kirinzan Junmai Daiginjou. After I finished the first glass, I was thinking about trying a different one. The sommelier was kind enough to let me try before pouring the entire glass and I indeed didn't like it. So I just ordered the same sake. I really appreciate how the sommelier cared for each detail. After choosing the drinks, now let's focus on the food. The Chef that day was Yudai Shibata. He was very friendly and professional (of course for a two-stat Michelin restaurant) and would answer any questions. The omakase started with the juicy oyster. It was a very refreshing appetizer and I'm glad that it also went well with the sake. The journey continued with Hokkaido uni and flounder sashimi. No special dressing so everything you tasted was from their most original flavor. This was another thing I love about this restaurant: nothing too fancy but the ingredient itself. Then there was the bonito. The skin was crisply fried but the fish was still raw. The different textures exploded in your mouth along with the nori. The next one was a show. You can see the sous chef squeezing the noodles into the boiled water. The noodles were not soba or anything traditional. Rather, they were made from fish so there was an extra layer of umami. The noodles blended well with the soup and fish. The last dish before entering the main sushi session was fried silver flounder. It was fried crisply and with the caviar on it, the taste was complex but simple at the same time. It was complex because you have the hot fried fish and cold caviar and sauce. The crispy outer skin, the soft meat, the tiny bites of caviar, all together formed an enjoyable dish. It was simple because it's just tasty. Now it came to the protagonist (or I should say protagonists). All kans of sushis were made simple: seafood, wasabi, shoyu, and shyari (vinegar sushi rice). With the combination, you can clearly tell the difference between each fish. The sushi started with some light ones such as kinmedai and shrimps. Then you know the climax is coming when you see the tuna family: from akami to chutoro to the exquisite ootoro. When picking up the sushi, you can still feel the warmth left from the chef's hands, which I think is the main difference between those sushi that were pre-made. Each kan was made in perfect shape. After the ootoro was different styles of sushi, such as uni gunkan and anago temaki. Finally the sushi dishes ended up with tamago and miso soup. The desserts were also well designed. The first one was corn ice cream, which I have never tasted before. It tastes like iced corn chowder. And the final one was my favorite: the Hokkaido Yubari melon. So sweet yet so easy to consume. Although you would already expect good food from a two star, the actual presentation still exceeded my expectations. Probably that's why this sushiya deserves two stars. Before leaving I also had a pleasant small chat with Chef Shibata. I'm certain that I would visit Sushi Noz again and don't be disappointed if the Chef is not Chef Noz.

+19

Ada Knecht

Omakase at its finest! I was fortunate to be in Chef Noz’s seating. What a treat it was! From the moment you step in, to the last bite of your meal, everything was meticulously planned and executed. No detail, down to the sauce or the last grain of rice was overlooked. Even the staffs were in kimonos. It truly was an amazing experience!

+2

Mariya R

Sushi Noz on the Upper East Side is a great place for high-quality omakase or à la carte dining. • It is a relatively new restaurant with a very simple interior design. • The staff is friendly and attentive. • The light jazz music creates a pleasant atmosphere. • We really enjoyed the dishes prepared by the chef. They recommend ingredients and explain what goes into each dish.

+6

Lindsay Milligan

Wow what an experience! Everything was so fresh and prepared to perfection. The sommelier was patient and knowledgeable and we got lucky enough to have chef Nozomu for our omakase, who was seriously funny & made the experience feel like performance art.

+17

Yuan Huang

First off I thought this place was a 2 star Michelin for the level of attentiveness and variety/quality of food we had. I loved the personalized card that we got and the little phone pad. Everything was just SO thoughtful, and that thoughtfulness (predicting the needs of myself before I even know it) is what truly makes a place a 2 vs 1 star. I hope they get a 2 star soon! Overall I do believe that the cooked dishes here are better than the raw. The crispy unagi was some of the best I’ve had, but the sushi I’ve had better elsewhere (except for the horse mackerel — that was amazing). The chef was wonderfully friendly and great at taking the time to explain each dish. The other staff not so much in terms of banter. Of all the Omakase I’ve been to this is probably the most formal feeling one with a distinct feel of everyone trying to be on their “best behavior” for their guests.

+1

Joe Heitzeberg

Exceptional experience and meal. Worth every penny. This meal left us literally speechless and I still think about this meal over a year later. Having tried other top sushi omakase experiences in Manhattan, I can say that in my opinion Noz sets itself apart. I’m looking forward to going back to Noz again. There is some magic there.

+3

Kevin Wu

We dined in the Ash Room which was a very intimate experience with only 6 counter seats. Food and service were excellent. Creative cooked dishes and the sushi was top notch - perfect flavors, textures, and temperature.

+12

MrWoo

Most authentic Japanese sushi experience you could ever gain from this place. This place sucks you into reality and lets you enjoy the humourous performance. You wouldn’t always see chef Noz to be presenting you foods but we were lucky enough to meet him from the first place. The food melts in your mouth and every piece is crafted with sincere dedication and carefully put together. Beverage pairing is another unique option where they introduce each and every drink that goes well with every upcoming dishes.

+37

Daphne Shen

Food quality is upscaled yet somehow I feel sometimes the use of the seasoning and soy sauce overpowered the original flavors of the ingredients. Nigiris were good and the sushi rice was fantastic. I even asked for the method to see if I can reproduce and got recommendation for a rice cooker. Anyway, if you are looking for an high-end fine dining experience, this is a good place to be.

+16

Raphael Gorjian

I was definitely impressed by the quality of the food as well as the ambiance. For the amount of money you are paying the experience is quiet nice. However, the amount of food doesn't necessarily fill you up which is why I went with 4 stars. The service was remarkable and I enjoyed everything I ate.

+22

Jane Cai

Food used to be higher quality a couple of years ago. Now they have decreased the portion sizes and exponentially increased the price. We ordered the “omakase” for $95 for pick up and received a meager serving (pic below). Wish we saved the month for something else. We used to come pretty often, but won’t be back for a bit, if ever.