Upper East Side Omakase With Kyoto Temple Influence
An Edomae tasting from otsumami to tamago at a hinoki counter with four seatings nightly.
🍵 The Tasting Sequence
At Sushi Noz, dinner centers on an Edomae omakase curated nightly. Its interior takes cues from an ancient Kyoto temple, with Sukiya style architecture and traditional woodwork. Five to six otsumami open the meal, followed by twelve to fourteen seasonal nigiri, miso soup, tamago, and dessert.
Two counters offer a choice of eight seats at the Hinoki Counter or six in the Ash Room. Nozomu Abe was born in Hokkaido, apprenticed in Sapporo, worked in Tokyo, and founded the restaurant. The transition from otsumami to seasonal nigiri marks the clearest change in pace. Seasonal fish and vegetables guide a nightly selection shaped by the ingredients.
At 181 E 78th St in Manhattan, the restaurant has a 4.5 average across 478 ratings. The sequence moves from opening bites through nigiri, soup, egg, and dessert, giving the evening a clear tasting arc.
