Nozomu Abe

Noz's grandfather's seafood company in Hokkaido provided his earliest experiences with uni, salmon roe, and king crab — ingredients that remain cornerstones of his cuisine. His restaurant design emulates Sukiya-style architecture with multiple varieties of cedar and traditional joinery without a single nail.

Born in Hokkaido, Japan, Chef Nozomu Abe (Noz) was inspired from a very young age by the fresh fish and seafood of his grandfather, who owned and operated a seafood company. He began his culinary apprenticeship in Sapporo before moving to Tokyo to dedicate himself to Edomae-style sushi. After years perfecting traditional techniques in Tokyo, he moved to New York in 2007 and spent three years at the helm of Sushiden before opening his namesake Sushi Noz in 2018 with partners David and Joshua Foulquier.

Sapporo, then Tokyo (Edomae sushi tradition)

Career

• Head Sushi Chef at Sushiden, New York (2007-2017)