Sushi Noz

There is a certain energy that courses through this sacred space, where every detail recreates an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. When booking, keep an eye out for his dates and time slots.  Commence with cooked dishes like pearly sea perch with fresh ponzu dipping sauce and slender pieces of meltingly tender ice fish. Miso soup is the perfect backdrop for silky-soft eel “noodles” with salted egg yolk cream and crispy tofu pieces, while sushi is jewel-like. True to Japanese hospitality, kimono-dressed staff and the chef himself see guests off with a spirit of gratitude.

• 200-Year-Old Hinoki Wood and Tamo Ash Counter Seating: The restaurant features counters made from rare, centuries-old Japanese woods, providing an authentic and unique dining surface.
• Edo-Era Ice Box Refrigeration: Instead of using conventional electric refrigeration, Sushi Noz employs a traditional Edo-era ice box, cooled by massive blocks of ice for authentic preservation of ingredients.
• Kimono-Wearing Staff and Near-Ceremonial Service: The staff wear traditional Japanese kimonos, and the service is conducted with a near-ceremonial level of attention and authenticity.

• Uni (Sea Urchin): Often featured in dishes like a mix of sea urchin and rice, highlighting its creamy texture and rich flavor.
• Salmon Roe (Ikura): Served in season with a mild saltiness, providing savory bursts of flavor.
• Anago (Saltwater Eel): Smoked over bamboo leaves and finished with a house-made tsume sauce, showcasing its tender and flavorful profile.
• Chutoro (Medium Fatty Tuna): Sourced from Miyazaki, known for its rich flavor and smooth texture.

Tasting Menu

• Edomae Omakase: $550.00 per person

Signature Dishes

• Sushi Omakase Box: $68.00
• Mini Sushi Omakase Box: $40.00
• Tuna Lover's Sushi Box: $60.00
• Uni & Toro Don: $185.00
• Uni & Ikura Don: $195.00