Sushi Noz New York - Buy Reservations

I really had high expectations and they weren't met. Dressing was unbalanced in at least 3 pieces for me. I was looking forward uni because I love it and I've heard a friend raving about their uni piece and it was def not good.In general the omakase had too many non fish items to justify the high price. I like the space tho it did remind me of Japan. I don't think I can recommend this to any friends.

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I'll start with the good: quality / taste/ texture of the fish was overall outstanding. There were several interesting combinations. We did not leave hungry.Now the bad:1) the first 5 pieces had so much wasabi one could barely taste anything else. And I am someone who loves spicy/wasabi. 2) the rice was so wet about 70% of pieces crumbled before making it to our mouths. Even using our fingers wasn't enough to keep the nigiris whole.3) I have an allergy to scallions & garlic. I was served 2 dishes with scallions and garlic *despite reiterating before the meal, then again after the first slip-up*. This is totally unacceptable for an establishment of this standing/price point. We sat in the ash room (the main room was sold out) so perhaps our subpar experience was due to lesser experienced staff in this section of the restaurant.

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Worth every cent! What a magnificent atmosphere and splendid service. The quality of ingredients and sushi is something I cannot really describe! Each dish just gets you more excited for the next. Just go.

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The last reviewer of this resto said "shame on the reviewers that don't know what they are reviewing.." so shame is on me and I didn't want to leave a bad review for any restos (there were some seriously bad ones but I held back) since they suffer so much during the pandemic......and I don't really write reviews for fancy sushi places because they are usually solid and didn't really prompt me to say anything special.... But this place i have to because people should know what they are getting into. Their shari (rice part) is really weird: too hard so grains were falling apart and they use red instead of white vinegar (according to my chef) which is very pungent. Mind you I was only able to book a spot in the ash room but sounds like hinoki room is using the same shari so I don't think it was the itamae. Only time this shari worked well was with shirako because shirako is very creamy and the red vinegar offset the creaminess. Do I hate vinegar? No, I love it so much I even put it in my ramen or soup to tone down the greasiness. And red vinegar is more expensive than white one but its strong flavor kills the subtle taste of raw fish I couldn't tell whether I was eating chutoro or amberjack because of the vinegar smell. (also they use too much sauce) I asked all my Japanese friends and they all cringed at the mention of hard shari and red vinegar and wondered whether it's a new fad for healthier eating. (and maybe that's why i didn't see any Japanese customers the night I was there including myself) Service was very good though and I know my bad review won't make a dent because it is so popular among non-Japanese.

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I've been to lots of high end sushi places and the experience here is among the best. I wasn't able to get into the Hinoki room, but the Ash Table was well above expectations. I could write so much more, but it doesn't cover the experience adequately. The wine and sake pairing was perfect. The fish and rice was outta this world. It's makes all other sushi I've had seem like a different category all together.

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This is a transcendental experience in the same stratosphere as Sushi Sho in Honolulu. I'm disappointed in the reviews that rate Abe-San and his establishment anything less than 5 stars. I've eaten hundreds of omakase meals and this sits at the apex of the mountain range.If you don't have the terminology and techniques of the edomae sushi lexicon memorized through years of experience, which many reviewers do not or will not have, please don't berate this Sushi Mecca. If you use the word "fresh" in your omakase reviews, please stop. Most of the neta used in edomae sushi is either aged, cured, or treated/processed in some way or fashion. It takes hours of preparation to present a piece of nigiri that seems deceptively simple, but so hard to master the intricacies and subtleties of.Anyways, this 20 course meal was faultless and showed creativity along with perfect execution of classic edomae sushi. The kawahagi, takenoko, sawara with Japanese mustard, confit oyster, ankimo, hotaru ika with rice cracker, and the madara (pacific cod) with bottarga tartar sauce were both creative and at the same time, lessons in subtlety as excessive salinity and masking of the main ingredient weren't present. The ankimo was easily the best I've ever had, the texture was not firm but moreso smooth cream-like which is evidenced by the utter pristine quality that isn't found in most omakase establishments.The shari is simply flawless with the aggressive vinegar seasoning, perfect temperature, slightly al dente bite, and the mouthfeel that comes from the disbursement of the rice grains as the initial press of the tongue starts the chewing process.Very few will appreciate the execution and preparation of neta like the shirauo (ice fish) and torigai (Japanese cockle). The very delicate crispiness of parts of the shirauo are extremely to capture in the steaming process but this variance of texture was captured perfectly in the nigiri served. The delicate crunch of the tapered ends of the torigai were felt, a texture that would be lost in translation to a less seasoned diner. The complexity of the wild hon maguro courses were surprising as well, as new dimensions of taste kept unfolding and lingering as the bites went on during each nigiri course of zuke akami, chutoro, and otoro.Shame on the reviewers that don't know what they are reviewing. This is why Marco Pierre White gave away his Michelin stars, he was being judged by people that had less knowledge than him.

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Food was just ok & I must emphasize that in my opinion, average at best. I didn't leave there remembering anything "wow" that stood out, other than the nice wood burning smell once you walk in. The hype is definitely the reason I walked out disappointed because at $400 per person + several Sakes, I simply expected more. An experience to remember, this was not. Service was very good however, but that's not enough of a reason to return.

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Food, service, atmosphere, everything was impeccable Everything was just perfect!

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The chief only gave extra pieces to the "regulars" as he knew them by their names.... that asked him for a hand roll and a extra roll. I piad $400 a person not including tax and tip and a $240 bottle sake that i ordered at my first time there. I wasn't offered any extra pieces. As a Michelin starred restaurant im appalled. I told him as it was as he saw us out. Lol he told me "ooo... you could of ordered" but.....B*%# I wasn't offered! He had the audacity to ask me would I have ordered. Well that would be my choice! To be brutally honest the whole omakase was MID! Our omakase didnt even include a handroll. The ONLY highlight was the live hokkaido scallop.NO!!!!!!!!! i will not be returning! I'll take my $1300 else where! Thanks

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The reservation for the hinoki counter are very difficult to come by so can't tell you about that experience. However, even the Ash room experience was above average. I wish I could give 4.5 stars and not 4. Everthing was well executed and the service was fluid. There were some unique dishes that I enjoyed like the smoked eel and the crunchy rice with tuna.

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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!

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I've been to Noz several times and each time was a brand new experience for me. Abe San changes his menu on a daily basis, using only the freshest seasonal fish and preparing them in a way to truly manifest the umami and texture of the fish. I do think there are areas of improvement, such as the flavor of the shari is not sour enough for my taste; Abe San incorporates many tuna in the omakase. It would be great to presents more silver fish and white fish...Their dessert is definitely one of the highlights of the meal. Always refreshing and not overwhelming: the perfect way to end the meal.

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