Gervois - - Sushi Noz -

Per­fec­tion. This is best word to de­scribe the at­mos­phere at Sushi Noz. Opened in New York City in March 2018 by David and Joshua Foulquier, Sushi Noz is a unique restau­rant. We are not writ­ing this for every re­view. Words mat­ter. Talk­ing with the owner Joshua Foulquier, we re­al­ize the in­cred­i­ble amount of work put in mak­ing this restau­rant a re­al­ity. Every piece of wood in this tem­ple-like restau­rant has been im­ported from Ja­pan, and has been re-built in NYC by highly skilled Ja­panese ar­ti­sans. This is the real deal. Not your usual Sushi restau­rant. And the $300 tab is to­tally jus­ti­fied.

Chef No­zomu Abe's vi­sion to cre­ate a su­perla­tive din­ing ex­pe­ri­ence – mem­o­rable, in­ti­mate, el­e­gant, and a feast for the senses – was in­spired by child­hood mem­o­ries of ex­tra­or­di­nary fish from his grand­fa­ther's seafood com­pany in Hokkaido.

Thus, Sushi Noz was born. Con­ceived like an an­cient Ky­oto tem­ple, it seeks to trans­port you to an­other world, where re­fine­ments of time and space are trans­for­ma­tive and every mo­ment can be trea­sured.

We have been very im­pressed, in par­tic­u­lar, by the tech­nique of slightly grilling the top of the fish with char­coal in front of the guests for one of the dishes, mas­ter­fully and art­fully done by Chef No­zomu Abe.

Chef Noz's culi­nary jour­ney be­gan as an ap­pren­tice in Sap­poro. It was here he de­cided to ded­i­cate him­self to the art of sushi. He then moved to Tokyo, epi­cen­ter of the cen­turies-old Edo­mae style, where he spent years per­fect­ing him­self in the tech­niques of Edo­mae. This in­cluded work­ing with mas­ter chefs and pre­par­ing dishes with aged, as well as freshly caught, fish, and tra­di­tional vine­gar-sea­soned rice.

In 2007, Chef No­zomu Abe moved to New York with the dream of open­ing his own restau­rant and bring­ing his unique style of cook­ing to an Amer­i­can au­di­ence. Af­ter three years at the helm of New York's leg­endary Sushi­den, Noz opened his name­sake restau­rant, Sushi Noz. We love the very in­ti­mate set­ting, mys­te­ri­ous and quiet, invit­ing every guest to re­flect on what is food tech­ni­cal per­fec­tion in the purest Ja­panese tra­di­tion.


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