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π 4/5 - Chef Nozomu Abe was born in Hokkaido to a family that owned
By π» @Eric F., 01/30/2023 3:00 am
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Chef Nozomu Abe was born in Hokkaido to a family that owned a seafood company and market. This exposed him to ingredients like uni, squid, tuna, salmon roe, and king crab. Chef Noz began his professional cooking career by working as a chef's apprentice at a well known sushi restaurant in Sapporo, near to where he grew up. He then moved to Tokyo, the center of the old Edomae style of fish preparation. There he worked under numerous master sushi chefs, learning how to age and prepare seafoods, until in 2007, Chef Noz moved to New York to bring his Japanese sushi culture to the Americans. After three years at the helm of New York's famous Sushiden restaurant, Chef Noz opened his first high-end sushi bar, Sushi Noz. His was the fairytale rise that every young chef in the world dreams of.Sushi Noz has two rooms, both with sit-down sushi bars, one room offering eight seats, and the other room offering six. The low amount of seats (14 total) keeps the service intimate and personal. Every guest will receive a lot of attention here. The food here is outstanding. The only reason I didn't give Sushi Noz the full five stars that my meal deserved is because the restaurant requires a 48 hour advanced notice to accommodate dietary restrictions (and even then all that they will accommodate is Kosher), but also because the corkage fee is absurdly high, at $120 per bottle. Otherwise, this is a five star place.
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