Born in Hokkaido, Japan, Chef Nozomu Abe 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, epicentre 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. After three years at the helm of New York’s legendary Sushiden, Noz opened his namesake restaurant, Sushi Noz. He welcomes you to enjoy the aromas, sensibilities, aesthetics, and tastes of his life’s work.
Dining experience inspired by childhood memories in Hokkaido
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.
Sushi Noz, conceived like an ancient Kyoto temple
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.
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.