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Sushi Noz New York Reviews from The Last Year
For a Michelin star restaurant, this place is super
For a Michelin star restaurant, this place is super unprofessional. The restaurant needs an ego check.
Sushi Noz is incredible.
It is one of the best sushiya's we have ever been to. When you step in you feel as if you have been transported to Tokyo. We went on a Saturday night, with a meal that ran about 2 1/2 hours (note that Noz himself is not there on Saturday nights). Each piece of nigiri melted in our mouths. The meal starts off with 5 Otsumamai Courses; Pink Snapper - very good. Baby Bluefin Tuna - this is hay smoked and one of the standouts of the meal. Ice Fish & Bottarga - never had ice fish before, it's lightly deep fried and delicious. Belt Fish - another piece of fish I haven't had before, very good. Too Neck Clam - this was served like a risotto dish, standout. After Ostumamai the sushi follow, they dry age the fish for several days, and each piece was delicious (I'll note what were the standouts) Squid - standout Pen Shell Clam Striped Shrimp - standout Mackerel Wild Yellotail Lean Tun - standout Medium Fatty Tuna - standout Fatty Tuna - standout Uni - standout, haven't had uni this good since a visit to Tokyo. Blowfish egg & Caviar - standout Sea Eel - standout Tomago - standout Miso Soup Dessert was Hokkaido milk ice cream, black sugar, kinako powder. Very good. The service is exactly what you would expect from this type of establishment - Phenomenal. As incredible as Sushi Noz is it's also incredibly expensive. They require payment up front when booking the reservation and this does not include tip or beverage costs. Sushi Noz is incredible.
I'm sorry, but for $700 for their Omakasa, women should NOT
I'm sorry, but for $700 for their Omakasa, women should NOT be given smaller portions unless the price is also adjusted. DOES NOT DESERVE 2 MICHELIN STARS!!!!
I got the small sashimi box for takeout because I wanted to
I got the small sashimi box for takeout because I wanted to try the best, having eaten much sushi, and Sushi Noz came through. The Wasabi, soy sauce, sushi rice, and of course fish were of top quality. However, I'm compelled to say that I paid not very much for what I got because of a combination of deals. I don't think the quality, good as it is, is so far above other places like Sushi 35 West to justify the price. The best I've had, but by a slim margin.
We dined at Sushi Noz, and it was a very mediocre boring
We dined at Sushi Noz, and it was a very mediocre boring place to be honest. Omakase wise, nothing particularly bad but nothing particularly good either. But if you are confident to ask customers to pay over $550, it should be memorable with at least one or two exceptional pieces at least. The vibe was very dry and a bit awkward because the chefs were silent the whole time (he explained for each course but you know what I mean...), and that made the dining experience very awkward. Service was OK, but in general, no one was friendly at Sushi Noz. Employees generally seemed very cold, and the manager definitely had an attitude. There are so many good sushi places in NYC like Yoshino (it's the BEST quality in NYC, in my opinion, and the vibe is much more fun and explanatory throughout the courses!). So if I were you, I wouldn't waste my money and time by going to the place that serves you very mediocre food (especially for the price) and not giving you a pleasant experience.
Very good meal.
Had chance to try two pieces of sushi/fish I've never had before. Head chef was friendly but not overly chatty. Was the $600 so much better than other $3-400 omakase in NYC? If you value trying new fish, yes. For me, it wasn't. In summary, delicious meal. But I wouldn't go back unless someone else was footing bill.
Not great wine pairings at all and rude staff won't be back
Not great wine pairings at all and rude staff won't be back again not worth it and left hungry
Up until the halfway point of the meal, I kept waiting for
Up until the halfway point of the meal, I kept waiting for the surprise dish - every dish was exactly what I'd expect to see at a Michelin-starred omakase. There were few surprises, white fish, followed by tuna... great rice... a conversational chef struggling with a quiet crowd... quiet service filling my sparkling water and making sure I don't want sake... Everything I expect. And then the weird stuff started coming out. I want to be surprised at a meal, and fugu (blowfish) eggs followed by an ankimo (monkfish liver) handroll - you got me. Five stars for you. Expect to be surprised.
First time at Sushi Nozomu as I took my wife for her 40th
First time at Sushi Nozomu as I took my wife for her 40th bday. Chef Noz and his staff couldn't be more friendly and welcoming. They helped make my wife's experience absolutely one to remember. From the moment we walked in, we felt as if we were in Japan. The atmosphere was so intimate and yet simple. Chef was so engaging with us from beginning to end. On to what brought us, the food. My wife and I have been to a number of Michelin level experiences so we were expecting a level of quality that Sushi Noz was able to fulfill. The ingredients were so fresh, rich, flavorful, combinations of complex and simplicity. The shari (sushi rice) was truly the best we've ever had. The temperature, the flavor, the texture. You could taste each grain of rice and honestly, I could eat it by itself it was so good. The otsumami was SUPERB. My goodness. The perfect use of both black and white truffle, crab, fish, cod egg (first time having this and it was fantastic), bonito (my favorite of the evening), and more. The Nigiri included Squid, Toro, Uni, Scallop, Snapper, etc. Most of the nigiri was fantastic, a few pieces weren't. It must've been a poor cut of the fish but the flavor was great. The last few dishes included Uni Risotto with I believe flounder (fantastic) and then Inari which was my least favorite dish of the night. I am not a tofu fan, and I really didn't enjoy the spongy texture but others who have had it said it's incredible so I assume this just comes down to my own preference than the Chef / item itself. My wife also had the premium sake pairing which she raved about. Overall, we had an incredible experience and do not regret spending what we did. We would most definitely come back next time we're in New York.
Birthday dinner with my partner, served by Chef Yudai
Birthday dinner with my partner, served by Chef Yudai Shibata and supported by Service Director Megumi Fitzpatrick, they provided an outstanding experience that was worth every penny! I am generally not a fan of uni but this is the first time it was not only tolerable, i actually found it to be good! Every course was incredibly well thought out and executed, even the preparation of the rice and house made soy sauce gave every item that extra little oomf to put it above other Michelin star omakaze experiences I've had. The atmosphere was intimate and quiet, which made all of us a bit nervous to speak or make noise but we were encouraged to chat by the chef who was friendly and engaging which helped break the ice enough to get things started. The combination of the food quality, service, and atmosphere, resulted in an intimate and exquisite dining experience. Thank you for a wonderful time, we will most certainly be back
Loved the experience! The sushi was delicious, though came
Loved the experience! The sushi was delicious, though came at a very heavy price tag (as did the tea and sake - a glass of sake and a teapot were each around $19 at the cheapest). We were in a small room seated for 6 and unfortunately, we were the only ones on time. The next party didn't arrive until 30-40 minutes after the reservation start time and the chef wouldn't start until they arrived, which was frustrating bc we rushed to get there on time and also had somewhere to be after dinner. The last couple didn't arrive until about an hour late but luckily we didn't have to wait for them. That was my only gripe - wish they had started on time and not punished us for others' inability to follow the rules but over all, loved the food and experience!
Special Treat
Went here for a birthday dinner with my wife. We were very excited and Sushi Noz did not disappoint. This is far more than a meal. It was an experience. We also opted for the beverage pairing, which I would highly recommend. We spent a little more than two hours enjoying every single bite and every little sip. Unlike some tastings we have been to, we sis not leave hungry! Thank you to the chef and his AMAZING staff for creating memory for us!
Not a good experience
Ordered delivery and nothing but disappointment. Nothing we ordered was tasty or worth the cost . Glad we did not waste money trying their $500 omakase, Much better choices in the city
Pay $1,500, SHUT UP and EAT!
Last night my husband and I were excited to dine at Sushi Noz, 6 seats counter rated one Michelin star. I dined here last year and my experience was fun, informative with Chef Noz. I thought we will have a great time on our rare date night and we had the WORST experience EVER! We were shocked and appalled at the treatment we received by your chef, TJ Enkhbaatar. We eat Omakase frequently (weekly) and are avid diners globally. We have never had an interaction like that. This chef is very rude, ignorant, unprofessional and discriminatory. We were asking him where the fish was from and details of the course and he basically told us to stop asking questions, shut up and eat the food. That’s the treatment you get when you prepay $1,000 for two people plus $500 for drinks and extras. We left after 2 courses and couldn’t tolerate the service and discriminatory practices of chef Enkhbattar. New motto of Sushi Noz: PAY $1,500, SHUT UP and EAT! NYC has so many lovely places with way more experienced chefs from Japan who go above and beyond to make your experience worth the money. We will take our money to Yoshino, Kanoyama, Icca, Masa, Shion 69 again and again.
Exclusive Ryōtei experience as genuine as it gets
Sushi Noz, New York - Exclusive Ryōtei experience This is an extensive review for those who have a genuine appreciation of the Japanese finer things in life. My wife and I felt being transported to Japan where we lived for many years. We are big fans of Japanese history post Jomon period, the earthware or ceramics (Yakimono) and it’s culinary regional treasures. We arrived shortly before 6pm and one is immediately met in a genuine Japanese interior designed like an exclusive Ryōtei, a place which only accepts new customers by referral. We dined in the Hinoki room immediately to the left on arrival accommodating 8 people. The room is exactly as one would expect from an exclusive sushi restaurant in Japan. No ghastly refrigerated fish fridge on the counter. The theme is “discretion” and the entire experience is testimony to the Bushido concept incorporated in the art of Japanese sushi preparation. An impressive beverage menu with an extensive choice of wines and brilliant choice of sake and soju served by the bottle or by glass and carafe as customary in Japan. The sommelier is as professional as one would expect in such sophisticated venue. One does not go for a meal to sushi Noz, this is an experience and the entire performance is orchestrated in perfect harmony. Chef “Itamae” Nozomu Abe is assisted by TJ behind the counter and a team of chefs that perform off stage. The service team operates like covert agents better known as Ninja’s and their female version Kunoichi. They are omnipresent and ensure that the service is truly anticipated before the guest can express their wishes and desires. They are a true example to all who aspire a career in a service industry. I have attached our menu for the evening. The guests are enjoying, from the moment of arrival chef Abe’s techniques is the preparation of the meal. A part of a three foot piece of tuna belly is ceremoniously cut, the sushi rice is brought in from the kitchen and transposed onto a traditional sushi rice bowl known as “hangiri” and mixed with a secret concoction likely entailing rice vinegar, sugar and other secret ingredients.It is subsequently returned to the kitchen to re-appear once it’s sushi time. It’s kept moist and warm in a cheese cloth with a smaller hangiri. Chef Abe displays an iron discipline and surgical precision in the preparation of each dish that is being served to the eight guests at the counter. Knives are kept perfectly clean after each intervention and stored in a designated location. Despite the 15 courses for 8 people, at no moment is there a glimpse of chaos. The necessitating dishes, bowls and cups (120 pieces at least) appear inconspicuously on the counter in perfect sequence when the time is right. The dishes and bowls are traditional earthware from Japan, better known as Yakimono from a variety of locations in Japan, carefully selected by Chef Abe who besides his culinary talents enjoys music and the Japanese ceramics from various kilns in Japan. Also parading is some very fine bone China porcelain from both Japan and China. The sake cups and carafes come in a variety from glazed and non glazed Yakimono to beautifully cut and colored crystal. We started with a Dassai 23 Junmai Daiginjo sake from Asahi-Shuzo made with 23% polished Yamadanishiki rice, which offered an aromatic and fruity start to our journey, it was the sake that the late Prime Minister Abe offered to President Obama. Our first dish consisted of a sashimi selection of four parts of Silver Flounder, followed by Bonito sashimi. The marinated flounder liver was exceptional and easily comparable to foie gras. The bonito melted away in your mouth. A dish with finely cut baby scallops, fresh green peas, freshly grated fragrant wasabi and a mellow but fragrant dashi based sauce was the first composition served in a white and blue porcelain bowl. Guests were subsequently treated to Chef Abe who finely chopped a part of the firefly squid that were presented on a perfect circular display dish. A number of ingredients such as Shiso leave flowers was added and topped with one charcoal grilled small squid, all presented on an elegant Wabi-Sabi styled ceramic dish. The taste was divine, a ballet of the delicate flavor of this prestigious mollusks further enhanced with scallions and a soy based sauce. A grilled spot prawn was served on traditional Yakimono that tasted so sweet from its freshness that the chef’s decision to minimal intervention was much welcomed. Wild fresh French asparagus and caviar in a fine flavored broth presented in sublime bone China with relief border patterns likely from Arita and if not very much similar, was both delicate, fine and exquisite. A glazed piece of black cod was served on Yakimono with some finely sliced glazed lemon providing the delicate flavor of the black cod with the robust yet tender structure of this fine fish. The glazed sauce was balanced with finely sliced and simmered lemon. Meanwhile Chef Abe had finely cut the six different fish types for the sushi experience, ensuring the cuts were conform the practices of the legends and master sushi chefs also known as Taishos exercise. The sushi rice made its re-appearance. Chef Abe swiftly prepared the six different nigiri sushi pieces. Each piece was an artwork in which the crispness of the fish was perfectly married with the fresh, moist and warm sushi rice where required, complemented with freshly grated wasabi and a brush stroke of light soy where appropriate. The squid was tender, the pink snapper reminiscing of a journey over the ocean. The Pen shell clam ”Al Dente and yet silky smooth. Both the Shima Aji and Aji seasonal fresh and perfectly seasoned to preserve its signature refined aspects of what the Japanese call “Hikarimono” (silver skinned fish) distinct taste. The prestigious tuna was represented by Akamai or lean tuna and Chu Toro or medium fatty tuna of exceptional quality. Iwashi (sardine) was served in a roll format, garnished with miniature “Negi” and three other ingredients. The quintessential apotheosis of a sushi meal was represented with Uni from Hokkaido in a perfectly crisp seaweed sheet and the signature sushi rice from chef Abe. It was an exhilarating experience for both scent and palette. A small dish of silver flounder and sea urchin in which each of the seafood types was served in a different rice preparation culminating in a cold and warm risotto was outright spectacular. The last sushi was a fine Anago (sea eel) with its classic soy based sauce. Perhaps traditional but a favorite of many. The traditional miso soup was replaced with a fine shrimp and miso broth in an appropriately sized small wooden cup. As introduction to the conclusion of the meal was a small slice of “Tamago”. A traditional version refined towards cake. Not too sweet but not savory. Just a perfect balance to mark the transition. The chef concluded with slicing a beautiful red Miyazaki mango which was perfect in taste, aspects and structure. A true poetic and healthy conclusion. Lastly a black sugar jelly and rum cream sauce satisfied the sweet tooth with sublime elegance nicely complemented with the fragrant green tea. In conclusion, for those who appreciate Japanese culinary culture, this is not to be missed. Yes, there is a price tag involved but certainly cheaper than trying to find such experience in Japan. There are two rooms and my comments only relate to the room where chef Abe performed. I can and will not speculate on who orchestrated and performed in the other room. This review was not solicited.
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