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 sushi cone treasured. The décor emulates the Sukiya-style of architecture with its delicate artistry, multiple varieties of cedar, and not a single nail used in the traditional woodwork joinery. A traditional hinoki ice-chest refrigerator complements the centerpiece of the dining room: a 200-year-old hinoki wood sushi bar. Every subtle aesthetic feature is designed to evoke harmony and a sense of well-being.
We invite you to think of sushi preparation as a performance, and our counter as the stage. We welcome you as our audience, to watch as our leading actor, Nozomu-Abe, swiftly and expertly prepares each mouth-watering course for you. Experience our Edomae style tasting menu consisting of 5-6 small plates and a selection of seasonal nigiri served by Chef Noz. Guests are seated at our 200 year old Hinoki wood counter in a room surrounded by a dozen types of cedar woods. Seasonal nigiri takes center stage in our intimate Ash Room. Our tasting menu offers guests a variety of sushi, requests for additional sushi are welcome. Born in Hokkaido, Japan, Chef Noz was from a very young age inspired by the fresh fish and seafood of his grandfather, who owned and operated a seafood company.
This provided him his first experiences with ingredients like uni, salmon roe and king crab, which still stand as cornerstones in his cuisine. 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, Noz moved to New York with the dream of opening his own restaurant and bringing his unique style of cooking to an American audience.