Noz 17

Location: NYC, Chelsea

Cuisine: Edomae-style omakase sushi

Website: https://www.noz.global/experience/noz-17

Noz 17 is the offspring of the well-known Sushi Noz, that offers a non-traditional edomae-style omakase. Offering a 25-30 course omakase at an intimate 7-seat counter, I was definitely more than willing to give it a try. Also to note that this place has only been open for just over a year and it has already earned its first michelin star in the 2022 guide.

Food: 9/10
Service: 10/10
Ambiance 10/10
Value: 9/10

Traditionally, an edomae-style omakse offers a series of appetizer-like dishes, hot and cold before serving nigiri and ending with tamago and other desserts and a tea, such as hojicha or matcha. Noz 17 had a very different approach, with no order to the courses; you didn’t know if your next dish was gonna be a deep-fried dish, a grilled dish, or another nigiri. It was all brought to an end with a traditional serving of tamago and miso soup along with a dessert and hojicha.

I will attach a complete list of all 25 or so courses that were served at the bottom of the page and the pictures in the gallery page, but will highlight a few of my favorite first. Out of all the course, there wasn’t any course I disliked, but there was one course that I was slightly disappointed by, which was the otoro. Personally I prefer otoro untouched instead of served edomae style, which is usually salted or marinated to prevent the fish from going bad. I felt the edomae-style preparation took away from the natural texture and taste of otoro.

1. Ankimo (monkfish liver) wrapped in torafugu (blowfish) topped with shiso flowers and ponzu jelly
2. Kasugodai nigiri (Young sea bream)
3. Budou ebi (Grape shrimp)-One of the world’s rarest shrimp, it was the most pleasant surprise of the night. It may have been the first and last time I will eat this shrimp.
4. Iwashi nigiri (Sardine)
5. Stewed hokkaido octopus

Was it worth?

With a very steep price tag of around $480 a person after tax, it’s worth wondering if it is worth the price. I’ve had sushi and Japanese cuisine at all price points, ranging rom $30 a person or less to $400+ a person. I’ve had meals where I did not think it was worth the price, but this was not one of them. That being said, I still would only go here for very special occasions, since $1000 isn’t an insignificant amount of money for me. However, given the Sushi Ginza Onodera is also priced at $450 per person but serves 15 courses or less, I would say at this price with 25-30 courses, it is worth it if you have the money and are willing to splurge on an omakase meal.

List of courses in order they were served:
Kohada nigiri
Buri yellowtail shabu shabu style w ponzu
Ankimo (monkfish liver) wrapped in torafugu (blowfish) topped with shiso flowers and ponzu jelly
Stewed hokkaido octopus
Chawanmushi with baby sea eel (anago)
Kasugodai (Young sea bream) nigiri
Meiji maguro skin charred over charcoal
Fugu shirako (Blowfish sperm) croquette topped with caviar
Aori ika (Bigfin reef squid) nigiri
Akagai (blood clam) nigiri
Budou ebi (Grape shrimp)
Chinmi: murasaki uni,  kazunoko (Fermented herring roe), Kirikomi salmon (Fermented king salmon), shione sea urchin
Charted Bottarga and mochi wrapped in nori
Tachiuo with dashi jelly yuzu skin and japanese celery
Ice fish nigiri
Iwashi (sardine) nigiri
Grilled black cod
Akami bluefin tuna tzuke prep
Fried anago (sea eel) over rice
Futomaki (Fat sushi roll)
Tamago (Egg omlette)
Miso soup