Tim is amazing. Exclusive and fun omakase venue. Tim and the chefs make it an amazing time for dinner. Really loved the Krug experience and hand rolls. Don't miss this spot! read more

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Noda is another high-end omakase at an uber-price in a club where it's hard to stand out and justify the price. For noda, the sushi was great but the value lay in their sake selection. Noda's restaurant starts off with a swanky bar in front and then you're led to the back - and antique-looking lounge area with plush furniture and can order drinks while waiting. Once the course is ready to begin, you're led further back to a counter surrounding the chef's prep area, an elegant looking space. Chef Tsunoda is jovial and charismatic and welcomed each diner and was quite easy to talk to throughout the dinner. The front of house was also quite charismatic and engaging with each guest. He in fact knew my occupation and asked some questions about my background which I personally found odd; I'm assuming if they google guests it's to learn something about them to make the meal more personable but I think it would be better to just ask those questions - it's like if you're on a first date from an app you don't want to know if the other person googled you first and already knows a lot about you! In any case, the service was fantastic and their drink menu was impressive. I went with the sake pairing, glasses being gorgeous kiriko-style. They offered a lot of junmai daiginjo and tasted excellent and also gave additional pours to try other sakes on the house. The sake came from diverse regions of Japan and I learned so much! As for the omakase, the courses started off with appetizers, highlights being a caviar-uni crowd pleaser to start (delicious nonetheless) and shrimp with ?blue caviar. We also had a seaweed dish that was quite bland. The sushi included your typical findings, I wouldn't say there were rare or uncommon fish. They were all very good and fresh though I didn't find them memorable, especially for the price point. My favorite were the Otoro, madai, and unagi. There was only a light amount of nikiri sauce and relatively small amount of rice used which I found interesting and I personally preferred having a bit more (though I never say anything because I eat the course as entirely prepared by the chef), I'm sure he would have accommodated any request. Overall noda is very good omakase though I found overpriced for the quality and courses served to me. If you're a fan of sake this is definitely the restaurant for you and the hospitality is excellent! read more

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Amazing experience!! Staff was lovely from start to finish and Tim was an amazing host! Everything was delicious (including the dessert) - so it's hard to pick a favorite. The chef really puts a lot of thought behind each dish, and it definitely shows. read more

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I was looking for a Michelin-starred omakase restaurant to take my parents when they were in town to visit me during the Christmas holidays. The omakase scene is fiercely competitive in NYC; I ended up taking a chance on noda based on the beautiful photos and good reviews on here and on Google. I was not disappointed! It was such an incredible meal with equally incredible service. My parents were super impressed with the different types of seafood that the chef used, and the creative ways in which he prepared them. The most memorable dish was this creamy shrimp (pictured), I believe it was dry-aged or something. But really everything was stellar, I'm just lazy to post a picture of every course lol. The other interesting thing was that one of the servers seemed to have done their homework; I think they looked me up on LinkedIn in advance LOL because they were conversing with me about what I do for work haha I was thinking how did you know! Definitely they make you feel like a celebrity here. All in all, really wonderful experience from start to finish and I'm so glad that I chose to bring my parents here for a special meal. Would highly recommend! read more

noda - creamy shrimp - Sushi Bars Near Me - New York, New York

This is easily a top tier omakase sushi experience in NYC. All of the fish were extremely fresh and tasty. Mostly traditional with a couple of variations, such as a chilled chawanmushi which was incredible. Service was top notch, and the service director Tim really enhanced the entire dining experience. Got the sake pairing and it went very well with each course. Chef was also a great time. Make sure you come here! read more

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I probably should have done this review the morning after dinner since I have largely forgotten the details. Except one. Tim Cho the Maitre D tried to murder me with overfills of sake. Just kidding. But he was rather generous with the pours. If you are on the fence of whether or not to go, just go. It's high quality fish and very much worth the money. Although I'm a bit fuzzy on the details of every item on the 20 course meal, what I can say is that the ambience and experience was outstanding. Chef was very down to earth and personable. Food was stellar and very much seasonal. I can't wait to return in the spring when firefly squid is in season. I think of all the omekase restaurants I've been to, only three in this country remind me of Japan. This is one of them. read more

Noda's omakase experience gets everything right. A perfect meld of Zen discipline by the highly skilled Chef Tsunoda, ultra fresh ingredients, and a genuinely caring staff create a beautiful escape from the outside world. Noda's swank dining room accommodates just 8 guests who share a curved maple wood counter with comfy padded seats. First sommelier Jake helped us to pick the perfect bottle of Kid sake from Wakayama Prefecture. (We didn't choose the optional sake pairing this time but it looked wonderful). Each course was presented on beautiful plates with an explanation by friendly Chef Tsunoda. Among my personal faves from the 20 course feast were the chawan mushi topped with sweet, creamy Miyazaki uni and caviar; monkfish liver; aged ama ebi; hot hotate scallop wrapped in nori; and deeply flavorful mushroom soup. Ice cream topped with Okinawan brown sugar was the perfect conclusion to the feast. We've been to other omakase restaurants in NYC but so far Noda is our favorite. Can't wait to return! read more

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My family's favorite omakase restaurant in NYC. Chef Noda is amazing. I love that the restaurant feels like a speakeasy, tucked away behind a bar -- very romantic vibe and beautifully decorated interior. I will say that I was not full after the meal, but every single course was absolutely delicious. Service was superb. read more

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Beautiful restaurant and experience. Probably one of the most vibey omakase I've been in the city. While it's not cheap, you do get a multi course omakase meal that features all sorts of fresh fish shipped straight from Japan. Favorites - Otoro, Akami tuna. Minced tuna hand roll, Amberjack, Uni, and Scallop roll. Service was attentive and loved the ambiance. Chef Noda is a true gem! read more

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TLDR: Transcendent. I rarely ever use this that term but that's how I would sum up this meal. Chef Tsunoda is masterful in his technique, the small plates were delicious and the nigiri was fantastic. Yes, it is worth the splurge. If you're going to celebrate, celebrate. Probably one of the most memorable omakase meals or meals in general. The front bar has since been converted to Shinji's but I imagine the back is mostly the same. Arguably one of the more sexy looking sushi counters in New York. When the curtain pulled back to unveil Chef Tsunoda, it looked like an olympic athlete preparing for a competition. I appreciated how unique the starters were. A mushroom soup with matsutake chips. Katsuo grilled over binchotan. A chawanmushi topped with uni and caviar. A grilled scallop wrapped in nori. The pudding-like monkfish liver. Each bite was more tasty than the last like a crescendo of flavors. I had to take a shot of the tuna loin, the gradient of colors between the lean to fatty meat was wild. The soup with nodoguro and daikon was so delicate but bursting with flavor in each sip. All of the nigiri pieces were wonderful but the tuna was especially noteworthy. The seared one especially which was smoky, fatty and lusciously tender. Sadly once the eel was served - you know it's almost over. The jello-like tamago and the ice cream were both perfect ways to end such a great meal. We haven't returned since but for another celebration, it's up there on the list. read more

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About a 2-2.5: noda offers a 20+ course omakase from their seasonal tasting menu at the counter. The experience is split into 3 stages - the Beginning, the Middle, and the End.; the Beginning included: +Surinagashi +Uni Chawanmushi +Buri +Saba +Hotate +Ankimo +Katsuo +Nodoguro Sakamushi +Wakame The Middle included: +Mahatea +Shiro Ebi +Kinmedai +Akami +Chu-toro +O-toro +Uni +Aori Ika +Sakura Masu +Kuruma Ebi +Akadashi +Negitoro Maki The End included: +Tamago +Wassanbon Ice Cream with grape gelee +and, Soba Cha This place is not cheap at all means, but we felt a bit disappointed as it does not compare close to other high-end omakases we've experienced. Staff were fine, but if you're not into alcohol, it can feel that there is pressure to purchase beverages. +20+ omakase read more

Are you in the mood for a very special meal with an incredible ambiance? You must eat at Noda. The food is not only extremely delicious but also fresh, flown in from Japan. The service from Tim and Seth is an essential part of the experience. Tim has a warm and welcoming personality and possesses extensive knowledge about the restaurant and the food. I appreciated his reliability in answering all my questions. Seth was also a delight to have as a server. Chef Noda does an incredible job of curating the best experience, making us feel like good friends with everyone by the end of the meal. It was amazing to enjoy the best food with such a fun experience. Run to this place for a special occasion--it should not be missed! read more

what a lovely place and the true meaning of trendy restaurants that is backed up by the food. I loved the omakase and just loved the vibe of the restaurant. puts the cool in food. Would love to come back someday! read more

As far as higher end omakase goes ($300+), Noda is very legit. Chef Tsunoda is amazing. The menu is balanced and rewarding. The space features an intimate 8-person counter in a speakeasy like private room. Def not cheap, but would say worth it! Service was always 5 star level throughout. Verdict: splurge worthy! Food: 10/10 Value: 8/10 Service: 10/10 Vibe: 10/10 read more

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This review is for their takeout "modern chirashi" box in July 2020, via Caviar. They designed the chirashi to mimic an omakase nigiri experience progressing from lighter fish on one end to heavier fish and ending in egg custard and sea eel. Pretty interesting concept. Despite looking deceptively small, the bento was VERY filling as is the case with most Japanese bentos for me. It's on the pricier side but I do realize that: - it's a Michelin one star sushi place. Fish costs $. - it's quite filling - half of the box was tuna, copious amounts of toro, and there was also some very fresh uni. - I'm told the sit down omakase price is a multiple of what the bento costs (though on the flip side I do think I would pay more for nigiri than for chirashi). It was an interesting try and a nice option if you are craving sushi and happy to splurge a little to support a local business. read more

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Beautiful atmosphere and experience. At first glance, you can't help but notice how unique the layout is. It's fitting for James Bond to be served Omakase here. 8 person seating, rounded table, beautiful ceiling lights and private 2.5 dining experience with Chef Shigeyuki Tsunoda, flown in from Japan where he also held Michelin stars. The price tag is a bit hefty at $285 but the 20+ dishes / sushi plus the experience makes you try to convince yourself that it was actually worth it. The appetizers, soups and chawanmushi were all a nice break from eating just traditional sushi. And traditional it is. Despite the decor and the fancy layout, Noda is traditional. You won't find caviar, good flakes, A-5 Miyazaki, or truffle anything here. Tsunoda's art here is the patience, technique and timing based on the years he spent training with the Saito team in Japan. Pricey, but well worth it for a special occasion. read more

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So expensive but so delicious! Can't wait to come back for a special occasion in the future - service and food were both top notch.

Great experience at noda in flatiron. Their service was top notch which was expected of this place and they delivered. Fish was fresh and the sushi chef was polite and sweet. Sake pairing was well done, with each serving coming with its own story. The ambiance was nice - when you first arrive you are ushered to the back and you sit in a waiting area until the chef is ready to seat you at the semi-circle sushi counter. The layout was great and all the other diners were pleasant. read more

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Solid sushi. Great ambience and sushi chef. Very intimate. Not sure the quality of meal was worth price. read more

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Over the past few months, I have been stewing on my experience at Noda regarding food and service. The restaurant is run disingenuously and many customers I have spoken to have had the same experience. The staff lie, obfuscate, and overcharge - do not eat here. From the moment you walk into the restaurant, the staff are after your money. When you show up on time, they seat you in the bar area encouraging you to order a drink while you wait 15-20 minutes for the chef to prepare the food. Then when you are seated, you are offered bottled water, which you are then charged for with no indication of price or free alternative (this is not uncommon at high-end restaurants). As I mentioned in my last review, Tsunoda-san spoke to us about his supply chain challenges and explained that he started trying to serve farmed Hudson Valley smoked trout to introduce a local, sustainable fish. However, he told us that some of his customers were upset with this choice and said he was experimenting on us. While at the time I gave Chef the benefit of the doubt, my dining companion shared with me how disappointed he was - farmed fish is cheaper, tastes different, and is not the quality of ingredient you would expect to find in a high end sushi-ya. In fact, a 4lb whole steelhead trout from Hudson Valley Fisheries is $14/lb. This is not what I came to Noda for. After talking to multiple former patrons, I've learned that Chef Tsunoda never has hikarimono (silver skinned fish). It's not delayed due to Golden Week and not stuck in the port or whatever excuse he comes up with at the time. He knows that experienced diners like hikarimono but the clientele that the restaurant targets does not, so he lies about its availability. This was extremely disappointing to learn. Finally, Philip obfuscates and overcharges at the end of the meal when he takes payment and applies tip. In a friendly manner, Philip offers to add on a tip based on a percentage with no final amount confirmation and no signature. This leads to discrepancies between what the patron expects to pay and the final amount. Even worse, on my visit, was the restaurant's miscalculation of the deposit that we paid via Tock. We were double charged on $45 worth of the deposit that we pre-paid and numerous, detailed inquiries to the restaurant via email and telephone were ignored. While Philip did answer one of my emails where he tried to clear up a misunderstanding with the tip, he dodged questions regarding the overcharging and decided not to respond to my following 4 emails. After failing to hear back from the restaurant, I charged back the $45 through American Express and won the dispute. Noda never contested the chargeback. There are too many reasons for me to not return to Noda. From cash-grabbing tendencies to improper billing practices (criminal at worst), Noda is not a restaurant I can recommend. Go to Shion 69 Leonard or Nakaji instead. read more

My partner brought me near for a birthday treat and the food/experience was good. Bill for two came out to roughly $1000ish after tip and tax. While the food was great and it was worth trying, I wouldn't say it was a particularly memorable meal. Regardless, aside from the food, the experience in itself was intimate and detailed. Would recommend to try once. read more

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This isn't directly related to noda but I have to say I hate Tock. This is the reason why I took so long to even come up noda. Dinner reservations should not be treated like music events. Tock is absolutely awful. Now to the actual restaurant. Be careful to notice the address as you'll easily walk past it. There's no signs but you'll notice the two suited gentlemen at the entrance. The decor itself is very chill and aesthetically pleasing. I have to say the cooked items were amazing which is rare for me to say about a sushi restaurant. That monk fish was probably the best that I've ever had. The sushi was very traditional but his rice was uniquely seasoned. Overall I enjoyed all his pieces but none blew me away. As I said, they're traditional. The tamago (which I really hate generally) was quite different. I think his technique and flavor profile blends better to the cooked elements. Either way it was an enjoyable experience read more

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Cuisine: 10 Service: 10 Decor: 9 Value: 9 Overall: 10 Michelin star quality? It's just a matter of time and how many stars it will receive. From the quality of the ingredients being served to the magnificent attention given by the wait staff, and a uniquely gorgeous sushi bar speakeasy design unlike any other, noda is by far one of the best Japanese restaurants in all of NYC. For some background on the restaurant, Chef Shigeyuki Tsunoda (for whom the restaurant is named after), came over from Tokyo three months ago. Leaving one Michelin star restaurant Sushi Iwa, he originally had an offer to be the head chef for a restaurant in Hong Kong. However, the investment group for noda made him an offer he couldn't refuse. Why the investment group want Chef Tsunoda so much is evident in the meal last night. I have documented our entire feast below. Winter Omakase 2/7/18 ($285 including tax & tip) Appetizers: Mushroom Soup - shiitake, portobello, king trumpet Uni Chunwanmushi (Egg Custard) - caviar Buri (Wild Yellowtail) - sashimi Hotate (Sea Scallop) - grilled, seaweed Ankimo (Monkfish Liver) - bonito, steamed Katsuo (Bonito) - marinated, scallion, ginger Nodoguro (Black Throat Sea Perch) - simmered, soy Wakame (Seaweed) - ponzu Sushi: Kinmedai (Golden Eye Snapper) Shiro Ebi (White Shrimp) Kamasu (Barracuda, Sea Pike) Zuke Akami (Marinated Lean Bluefin Tuna) Chutoro (Medium Fatty Bluefin Tuna) Otoro (Fatty Bluefin Tuna) Ika (Squid) Isaki (Grunt Fish) Hokkaido Uni (Sea Urchin) Uni & Kegani Rice (Sea Urchin & Hairy Crab) Negitoro Maki (Tuna & Scallion Hand Roll) Tomago (Egg Omelet) Dessert: Brown Sugar Ice Cream Highlights from dinner would be a terrible way to describe the experience considering how exquisite the gastronomic journey was from start to finish. Though expensive, it's really a $220 omakase if you add taxes and typically pay 20% tip anyway. Compared to the $400 Sushi Ginza Onodera charges, I rather come here. Also, where the sushi fell a slight bit short of expectations at Sushi Amane, it was divine at noda. For a special occasion, this would be my top three Japanese restaurants in the city. Service, not much to say, it was nearly perfect. Bill and his staff walks that fine line of being extremely attentive, yet never intrusive. We felt like VIPs even before walking into the restaurant, with a doorman who came greeting us with an umbrella while we waited for them to open next door. Then we were introduced to host, while the bartender created a few cocktails for us. Honestly, everything was seamless and outstanding. Last, but not least, the restaurant design was amazing. It was created as a speakeasy and they hit so many right notes. The bar area, and its furnishings, reminds me of a fine jazz club. This all leads to the main room where they pull back the curtains and allow the star, Chef Tsunoda, under bright lights and behind a beautifully crafted semi circular sushi bar, perform his masterful wizardry. Trust me, this space is like no other sushi bar in NYC currently. The only reason I gave it a 9 score was because "Play that funky music white boy!" is not typical of music I appreciate while enjoying fantastic sushi. Give me some cool contemporary jazz to fit the vibe of the restaurant and I'll give decor a 10 as well. Is this the best Japanese restaurant in NYC right now? I would say that it's definitely in contention if you remove the price and base all comparisons purely on taste. Add the fabulous decor with the top notch service and you certainly can make an argument for noda at that number one spot. In a few months, there may be a lot of people who would make that claim. If you don't want to be left out of that conversation, go experience noda before you can't find a reservation. read more

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Really love their decoration which likes a stage for chef and customers. And the Shari here was a little bit tough but special that I like. menu of the day w/ tasting notes: Burdock Surinagashi牛蒡汁 Uni Chawanmushi雲丹茶碗蒸し Hirame Engawa平目縁側 Hotate帆立（tender） Ankimo鮟肝（soft smooth and balance） Nodoguro Sakamushi喉黒酒蒸し（fat） Wakame若布（fresh） Kinmedai金目鯛 Sakura Masu桜鱒（soft） Komochi Yari Ika子持ち槍烏賊 Kanpachi間八 Akami赤身 Chu-toro中トロ（favo） O-toro大トロ Bafun Uni馬糞雲丹/赤うに Murasaki Uni紫雲丹/白うに Shiro Ebi白海老（lemon sweet） Kani蟹（dislike） Anago穴子（second favo） Akadashi 赤だし（bitter） Negitoro Makiネギトロ巻き Tamago玉子 Wasanbon Ice Cream和三盆 Soba Cha蕎麦茶 -------- Chinese Version: NoMad Bar同街一块低调的玻璃上贴着"6 WEST 28th"，推开那扇门径直走进右侧的廊道，漆黑中挂着一个"绊"字，这就是入口了。 虽然不再是个speakeasy，但仍保留了那股神秘感，带着年代感的吧台，复古的绒布沙发，一束光线从帷幕紧闭的缝隙间射出来，客人小酌着，像在等待今晚的百老汇演出...... noda可谓是东西方艺术的杂糅，他家月牙状的吧台和灯光设计，实在太喜欢八位一场的仿佛不是顿晚餐，灯光聚焦处即是舞台，在座是观众亦是推动情节不可或缺的角色。 每场戏都是独一无二的，每个角色在主与被之间悦动，随心畅所欲言，至于鱼和米，信由专业的人来拿捏岂不妙哉。 Tsunoda Shigeyuki (角田茂之)曾在銀座いわ修业，出品多Iwa的风格。他的舎利蛮有辨识度，酸味干净，极少糖，偏硬，空气感强颗粒分明。个人蛮喜欢的。 提几贯简评无法诠释的： - 海胆鱼子酱蛋羹，与其说是茶碗蒸不如说似布丁，奶油口感和甜香，细腻柔和。 - 比目魚縁側，えんがわ是一个肥瘦兼备的部位，口感的平衡和细腻，给了这块部位最灵魂的宝藏。 - 带子槍烏賊，和桜鱒同为三月的时令珍宝。chef对于烏賊的处理相当得当，嫩而多汁又不失弹性，像极了一颗团子，口中回味酱香甘甜（纽约人民只能明年再会了 - 雲丹，今日两种连上，均产自北海道。先是较常见的短刺海胆，口味甘甜，更有海洋的清香之气。后者是长刺海胆，咸腥气冲，重口。 - 作结的手卷，想表白那片紫蘇，解了我和大トロ打死合不来的结！是春天的清香 - 厚燒玉子，并非传统玉子烧，虾浆混入玉子，更像口感丝滑的布丁 他家服务，除了chef真滴会聊之外，其他人就是拼命卖酒......（之前有朋友愤然吐槽小费乱扣，不多评价） 详情见大众和微博吧 read more

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One of my favorite omakase spot in the city. Very private behind Shinji bar. Chef Noda is super friendly and service had always been great. Definitely recommend a try if you can get a reso. read more

One of the best meals I've ever had. The atmosphere is so nice, much more lively and comfortable than some omakase

I've been dying to eat at Sushi Nakazawa for years and I finally scored a reso on my recent trip to NYC. 2 days prior they texted to cancel due to "construction." Wtf?! So sketch. And sooooo heartbreaking. I asked my friend/dining companion J for backup omakase options since my heart was set on premo sushi. He suggested Noda is just as good if not better than Nakazawa. Apparently it's his "regular date spot." Like oookay, you just casually take all your dates to a $350 pp meal? Apparently so, but only when he's not taking them to Eleven Madison Park (I just can't with him). And he gets lit af from the sake pairings. The restaurant is one of the most gorgeous and unique spaces I've dined in, from the waiting area to the 8 seat counter. They earned their Michelin Star within 8 months of opening, so my expectations were quite high, but they were exceeded. Outside of Japan, this is the best omakase I've had. I even had to downgrade a recent experience in SF after recalibrating here. Some highlights were the monkfish liver, the freshest uni I've tasted on this side of the world, and the succulent shrimp. I was so full I had to give up my hand roll to J. My favorite was actually the tamago which was unlike any version I've ever had, but deffo the best I've ever had. I was so stuffed but when J asked for seconds I couldn't resist. It was so soft, creamy, and almost like a dessert (reminded me of Chinese egg tarts). He got a whiskey flight ($300) that apparently included an extremely rare tasting from a $9000 bottle. I'm like the Jon snow of alcohol- I basically know nothing. But from the one sip I tried, it was actually not as disgusting to me as whiskey usually is. I loved watching our chef work, and it's important to note how perfect the rice to fish ratio is here. He was happy to oblige in taking pics with us, but for some unknown reason refused to stand next to J and insisted I stand in between them. J claims he's never NOT gotten laid after taking a date here. I pondered this briefly and wondered how anyone could wanna get down after eating 20 courses. I felt like a whale. Well fortunately this wasn't a date or else I would've ruined his streak. read more

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I have been to bunch of omakases - this one will def get you FULL. I was full until the next day! Also, they ask for tip. If you want to venture here, be ready to drop about 400 PP minimum. The dining experience is special. Very intimate with other guests and the chef. You're pretty much eating altogether and experiencing a great meal. I'll remember this meal for probably the rest of my life. I love tamago - the flavors were a rollercoaster ride. Would recc for any special occasions! read more

Noda: 8 seat counter tasting ‍Noda has the most young, handsome and easygoing chef We ordered the [Sprung], [Fields] and [Elevation] house cocktail and besides the tasting. The omakase sushi has golden eye snapper, squid, chu-toro, o-toro, kohada, sea trout, short-spined sea urchin, long-spined sea urchin, sea eel, chopped tuna hand roll...so many pieces... The sea urchin with caviar, mantis shrimp, sea perch all impress me!! So full after the tasting... read more

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The food was exceptional (the best omakase I've had in NY so far). That being said, it was extremely expensive, so good service and food was expected. They do give you a lot of food and a good mix of sushi and other dishes. Would highly recommend! read more

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By far the best omakase I have ever been too. My boyfriend took me here for my birthday and it was an amazing experience. I'm used to multiple chefs behind an omakase bar but this was different. You get to spend time with just one, chef Tsunoda. You can tell he is very focused and passionate about his work. Each piece he created was like a work of art. I loved the mackerel and uni with custard and caviar. I actually loved ALL of it. He also ended the meal with a tamago dessert, which I usually don't like, but I really enjoyed this one. I'd say it was worth the hefty price tag for a 22 course experience that you won't forget! read more

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Tsunoda's Biggest asset is in the creation of an atmosphere that makes you feel like you have been invited to a super elite private club and being served by a master chef. Which it is. A lot of the food was phenomenal. I am not going into lengthy details of the fish that was selected by the chef that day. The chef was extremely attentive to detail hat sent my friends into throes of happiness as he remembered her from her previous dinner and gave her extra portions of things that she specifically liked. That makes for good PR right there. The food was well prepared and extremely artistic. The only drawback was that I thought the rice was over-prepped. It was a tiny bit on the heavy salted side (the flavoring or the vinegar?), that led me to literally drink 4 L of water after dinner. A major distraction was actually another pair of diners in the ATC sitting area. Every single time he was served a piece, he would make a dramatic flare of bringing it to his mouth with his eyes closed and arms straight OUT, then chew in a methodical elaborate show, and THEN bowing his head to the chef. It was comical but a little bit over the top after the tenth piece. Sake and drinks with the meal ended up on the $450 pp side. Is it worth the price point when everyone has omakase interpretations in NYC now? read more

Completely blown away! I already had high expectations going in (it's rare for a restaurant to receive a Michelin star within its first year of opening) and Noda definitely exceeded them. First of all, the interior is absolutely beautiful. You're first taken into a speakeasy-esque bar/seating area while waiting on the rest of the 8 people to arrive. Then, when it's finally time for the show, the curtains are (literally) drawn and you're welcomed one by one into the gorgeous main dining room. The circular-shaped sushi counter means there's no bad view and allows for more natural conversation, even among the other parties. Chef Tsunoda is a warm, welcoming, and extremely talented one man show. He was super attentive to each guest and took note of everyone's personal preferences. Now onto the food... The sushi rice was probably the best I've had at any omakase. Chef Tsunoda mixes two types of rice and uses red rice vinegar with no sugar. It was just the right amount of firm/fluff for the sushi and better highlighted the texture of the fish. The night started off strong with a mushroom soup which had so much umami. It was followed strongly after by a custardy uni chawanmushi (had the texture of creme brulee). The monkfish liver also blew me away. I've never had it before, but it had the texture of flan and the faint taste of... unagi? Everything that followed after was all extremely delicious. We also both had the sake pairing and our sommelier made it so enjoyable and fun for us to learn about each of the sakes (there were 10!). My favorite was the sparkling Junmai Ginjo. The execution was insanely sharp and detailed throughout the entire meal. A must-go for any omakase fan. read more

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Can't believe I never left a review for this experience! I took my sister out for her birthday here. We absolutely loved the meal and had a blast. I'm sure they've rectified this by now but we did the sake tasting and got absolutely hammered. It think it's been pared down by now. The chef is lovely and the service is great. Love the ambiance as well as it feels tucked away and private. We will be back! read more

The experience reminded me of a speakeasy. After some time had passed with bouncers posted in front of the building and in front of the curtains, the curtains opened and we entered a semi circular table with 8 seats and the main chef behind the counter slicing away and preparing each bite on his stage. Every bite was mouth-wateringly good. I'm a huge fan of aging the fish and this place did it exquisitely. The tomago at the end was also quite good but not as good as the one at Nakazawa. read more

Great attention to detail. Very high quality fish and the rice was perfectly prepared. One of the best sushi restaurants in NYC.

A great, fun experience with a chef who carefully and perfectly prepared each course! A variety of delicious ingredients prepared expertly and with great care. Highlights include the Monkfish liver (minimally processed and probably the freshest and most delicious I ever had), spot prawn (freshly prepared in front of us), chanwanmushi (so rich and decadent), and the abalone (expertly prepared and so tender). My favorites were definitely the starters. They were so fresh and delicious, not to be missed. The nigiri course was very good. All of the pieces were served at the perfect temperature, and carefully and generously prepared by the chef piece by piece. Yes, it is pricey at over $300 just for food per person and probably another hundred for drinks, but it's great for a special meal and great experience! read more

noda - Menu - July 3, 2018 - Sushi Bars Near Me - New York, New York

This is New York... or Tokyo?! This is bar none the most glamorous, sexy, cozy, emotional sushi spot in the city. The decor is thoughtful, with a clear separation of cocktails and dining. You'll enter into a beautifully adorned bar with banquet seating. Sit in Shinj's Corner for good luck. The Modern cocktail was my favorite -- spicy, balanced and not sweet. A dried chili pepper serves as garnish. I didn't dare eat it in fear of numbing my tastebuds for what I knew would be a treat. Suddenly, curtains part and a well-appointed 10-seat sushi counter awaited patient guests. Each high-back stool showed off in a blush quilted velvet. The bar, a pale maple(?) or oak(?). I forgot to ask ... the outrageous food distracted me. A two-person kitchen was taking care of us tonight. The MC ... chef de cuisine. We began with a snapper soup. Bones and skin removed. Flesh compressed and liquid strained, leaving behind the most potent juice (this is beyond soup) that's ever taken control of my mouth. Y. U. M. Addictive and on its own a home run. Live prawns were prepared table-side. It doesn't get more fresh than this. Sushi taste superb, with no evidence of its travel from Japan to NYC. Egg custard was a nice, refreshing, change from the boring options one typically gets served at "omakase" restaurants. Chef is a delight. Was wonderful to share a whiskey with him and an honor to feast on his masterfully played symphony we call dinner. It is of note that the audio playlist was an enjoyable nod to Motown and classic R&B. //foodpaparazzi read more

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Disclaimer: I'm a regular here since the year they opened, visiting at least once every 3 months usually. I'm a huge fan of the chef and his kanesaka (old sushi spot in Tokyo that trained many apprentices who branched off to start their own high end sushi spots... Tsunoda San trained at one of these offshoots that share the original kanesaka approach) style nigiri, with a strongly seasoned Shari (rice) that brings a lovely subtle sweetness and just the right punch of vinegar from the akazu. The problem are the servers. It's a $400 pre tax/tip restaurant. There are expectations of fine dining service. Yet, instead of just being priced high, they are constantly suggesting you buy more drinks, and only recommend very expensive drinks. In addition they talk to you too much, we're there to enjoy our dining companions company and the meal and witnessing the chef skills. Good service should be just that, good hospitality that serves to make you enjoy yourself and be comfortable, not interrupting in the middle of bites when we're trying to savor our nigiri. Do not mistake our general politeness for an open welcome to interrupt our meals. I feel compelled to say this because it has been a part of my experience and also part of the experience for all of my multiple friends who recently visited based on my recommendation. The place is not cheap, for the vast majority of patrons, it's a special occasion restaurant. This could easily be a major smudge in an otherwise fantastic celebratory evening. If the service improves, easily 5 stars but this kind of service is unacceptable at this price point. read more

The food is OK but the lack of stronger tasting fish like saba is a real minus in my view. No good sushiya that wants to keep its Michelin star should shy away from hikari-mono. NYC has many great sushi restaurants. Go to any other. read more