Noz 17

An incredible omakase experience. Perfection every step of the way. 25 courses so have an appetite! The chefs counter is extremely chill and not fussy at all. We went for our 5th anniversary- I highly recommend for incredible omakase and an intimate experience like no other.

100% worth it. Food 10/10 I am a fan of everything Noz. We All Gotta Eat Group does it again with this superb omakase experience. It’s a little more experimental, and more varied in piece selection, but a stellar meal nonetheless. Excellent quality of fish of course, but had a greater number of unique dishes and ingredients. Felt like there were fewer nigiri compared to Sushi Noz. I love the way Chef Matsuzaki plays with different textures and combinations of ingredients. I am actually obsessed with the rice. It was warmer than other omakases I’ve been to, and the rice itself was seasoned with the perfect amount of vinegar, slightly sweet, and a perfect complement to the fish. The rice size itself was also not too big, so I was able to eat all 23 pieces. Again, 23 pieces is insane and such a great way to explore the diverse ingredients. I could eat omakase every day for the rest of my life. Omakase list: Japanese winter potato Chutoro: aged one week Yellowtail Stewed octopus Baby sea bream Steamed egg and male snow crab Baby bluefin tuna Monkfish liver, shirako, caviar: a massive piece I attempted to stuff all in my mouth, and it melted immediately Needlefish: surprisingly might be my favorite, loved the ginger flavor Hokkaido uni: classic favorite. SO SWEET Cuttlefish Bottarga: tastes like parmesan, done better than the Italians imo Scallop on scallop Whitefish Gizzard fish with shrimp flakes Clam: Black codfish: seared and topped with homemade sauce Lean bluefin tuna Otoro: love Homemade female snow crab with uni risotto: creamy af Miso soup: made with the bones of the fish, SO SO rich Tamago: best I’ve ever hard, it’s so custardy and literally when I tried to pick it up I embarrassed myself by breaking it in two. I did not want to be perceived at that moment. Chestnut paste dessert Umami go crazy. Atmosphere 9/10 The interior felt more lowkey compared to Sushi Noz, potentially acclimating to the more lwokey vibes of Chelsea. I was wearing a sweater and felt a bit too hot, but other than that, everything was perfect for the meal.1 Service 9/10 Excellent hospitality. Everyone is super friendly and made me feel very comfortable. It was nice that they would say my name before asking me anything, so it felt more personal. I would say the level of service is a little less polished than Sushi Noz, but that is such a high standard anyway. Felt slightly awkward at some times, but overall very homey and very accommodating.

Hands down one of the BEST omakase places in NYC. The creative seasonal changing menu, the fish, the service from chef matsu himself everything is nothing short of perfection. Everything is always so fresh and well prepped. The thick cut nigiri & the apps in between really makes it stand out as a much more fun experience [compared to the traditional apps -> nigiri omakase]. Personally been to many different fine dining places and have even lived in japan for a period of time and Noz 17 stands out as one of the top.

This omakase place the service is excellent. Very small place and intimate. Shari was good but to my taste it was little sweet side. Aoriika was great, so was Akagai. Aomori chutoro was ok as compared to the best Ohma Toro I tried in Tokyo before. Kohada tasted little off in vinegar taste. Overall omakase was good to very good. I will definitely try this place again.

great food, small intimate setting, only seating for 6 if i recall correctly

Noz noz17 and that market, I don't think I'll give them another chance. Sushi Noz disappointed me once before.

A tiny spot with just 7 seats at a beautiful counter. Of all the omakase places we've been to, I think this is our favorite! We had a lot of fairly straightforward nigiri and sashimi where the fish itself was the star, and a couple amazing creative dishes too, like one incredible dish involving a Japanese fig and monk fish liver that blew my mind. Wonderful experience.

Hervorragend

paid for matsu, got mike, who kept going on and on about how he worked at katsuya and morimoto, as if i’d ever set foot in any of those places. unreal got an email from one of their managers with an excuse. no apology. they asked me to take the review down. i guess mike and matsu-san are interchangeable. any other sushi restaurant (yoshino, nakaji, shion) would close if the chef wasn’t available. at least at noz uptown they disclose when noz will not be there. that was not the case here. i don’t plan on visiting any of their establishments ever again.