Noda
Japanese Sushi · New York · Michelin One Star · Chef Shigeyuki Tsunoda
One-Michelin-star Japanese omakase in Flatiron/NoMad area. Chef Shigeyuki Tsunoda (Edomae-trained, formerly of Sushi Iwa in Ginza Tokyo). 20-course seasonal tasting menu $400 per person (prepaid reservation, gratuity NOT included - add 18-20% tip). 8-seat counter only (intimate, no tables). Edomae-style sushi + kappo cooked dishes. Notable: Hokkaido uni chawanmushi with caviar, botan ebi, toro, nigiri progression, tamago, ice cream dessert. Hidden gem entrance: unmarked door, speakeasy vibe, enter through cocktail lounge (Shinji). 800-pound unfinished wood slab half-moon shape counter. Signature pre-dinner cocktails available in Shinji bar area. Extensive sake & Japanese whiskey program with knowledgeable sommeliers. Vinyl records playing (jazz-age atmosphere). Service ratio ~1:1 staff-to-guest (5-6 staff for 8 diners). Ultra-fresh fish, intimate omakase experience, impeccable service, rare sake/whiskey selection. Reservations release periodically (most recently Nov 16 2025 at 4pm local). Reservations via Tock. $400 tier alongside Joji ($410), Sushi Ichimura ($450), Icca/Yoshino ($485-495), below three-star Masa ($750+).
37 W 20th St, New York, NY 10011, New York
- One Michelin Star
Menu
Tasting Menu
- Noda Edomae Omakase (400) — Chef Shigeyuki Tsunoda's 20-course seasonal progression: Hokkaido uni chawanmushi, botan ebi, toro, anago (sea eel - standout), uni, Wagyu beef, ikura, seasonal white fish, kinmedai, chu-toro, sayori, kohada, madai, aji, tamago, negi-toro maki, tekka maki, seasonal shellfish, red miso soup, citrus palate cleanser
- 20-Course Omakase (400) — Chef Jumpei Yagi's exceptional 20-course omakase experience with rare seasonal ingredients and meticulous technique
- Omakase (400) — Full omakase experience
Dishes
- Negi-Toro Maki (23) — Mixed chu-toro and o-toro with scallion. Source: noda.nyc
- Uni Ikura Don (85) — Bafun uni with house-cured ikura from Hokkaido. Source: noda.nyc
- Anago — Sea eel, standout nigiri piece. Source: noda.nyc
- Tamago — Traditional sweet Japanese egg. Source: noda.nyc
- Monkfish Liver — Creamy, rich delicacy. Source: noda.nyc
- Sashimi Progression — Part of 20-Course Omakase. Multiple courses of premium seasonal fish
- Grilled Courses — Part of 20-Course Omakase. Chef's grilled specialties
- Rice and Sushi Finale — Part of 20-Course Omakase. Rice bowl and nigiri progression
- Red Miso Soup — Infused with mitsuba, nori, sansho pepper. Source: noda.nyc
- Toro Selection — Multiple cuts: chu-toro and o-toro. Source: noda.nyc
Wines
- Kokuryu Ishidaya • Carafe (65) — Premium Fukui sake with elegant depth
- Japanese Whiskey Flight (85) — 3 premium Japanese whiskeys from rare collection
- Juyondai Honmaru • Glass (75) — Ultra-premium sake, rare and refined
Cocktails
- Shinji Signature Cocktail (22) — Pre-dinner cocktail served in Shinji bar area. Source: noda.nyc
Related restaurants
- Award-winning restaurants in New York
- More from chef Shigeyuki Tsunoda
- Kosaka — New York (1 Michelin stars)
- Sushi Amane — New York (1 Michelin stars)
- Sushi Sho — New York (3 Michelin stars)
- Hirohisa — New York (1 Michelin stars)
- Masa — New York (2 Michelin stars)