Menu to Taste

Noz 17

Japanese Sushi · New York · Michelin One Star · Chef Junichi Matsuzaki

Awarded one Michelin star, Noz 17 in New York features Edomae-style omakase helmed by Executive Chef Junichi Matsuzaki. The dining room centers around an intimate seven-seat cypress counter where multi-course menus alternate between seasonal nigiri and otsumami bites, including intricately scored cuttlefish.

458 W 17th St, New York, NY 10011, New York

  • One Michelin Star

Menu

Tasting Menu

  • Bar Counter Omakase (195) — 12 nigiri + amuse + miso soup + tamago + dessert. 4-seat bar counter. Excellent value for Michelin-starred omakase.
  • Main Counter Omakase (465) — 15-20+ course Edomae-style sushi omakase featuring seasonal nigiri, otsumami, sashimi, miso soup, tamago, and dessert. 7-seat hinoki cypress counter.
  • Omakase (465) — Twenty-five-course omakase at the hinoki counter

Wines

  • Daiginjo Sake (28) — Premium sake selection to accompany the omakase.
  • Champagne Selection (28) — French champagne by the glass. Source: noz17.com
  • Junmai Sake (18) — Pure rice sake, no added alcohol.

Dishes

  • Akami (Lean Tuna) — Red tuna, lean cut. Source: noz17.com
  • Chawanmushi — Silky steamed egg custard with seasonal ingredients.
  • À La Carte Add-Ons (25) — Premium seasonal additions available at bar counter. Selection varies daily.
  • Otoro (Fatty Tuna) — Premium fatty tuna belly from Toyosu Market, Tokyo. Melts on the palate with rich marbling.
  • Chutoro (Medium Fatty Tuna) — Medium fatty tuna belly with balanced marbling and clean finish.
  • Uni (Sea Urchin) — Premium uni from Hokkaido, creamy and sweet with ocean essence.
  • Kinmedai (Golden Eye Snapper) — Prized golden eye snapper with rich, sweet flesh. Seasonal delicacy.
  • Lotus Root Dumpling — Specialty otsumami course. Source: noz17.com
  • Monkfish Liver with Caviar — Ankimo topped with sturgeon roe. Source: noz17.com
  • Uni Risotto with Snow Crab — Sea urchin risotto topped with snow crab. Source: noz17.com

The Experience

An intimate room built around the chef's counter. The meal is structured around an omakase experience and a tasting menu.

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