FOOD PERFECTION IN THE TRUE JAPANESE TRADITION
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.
CHEF NOZOMU ABE