4.5/5Noda is a top-tier NYC sushiya helmed by a warm, - noda New York - Buy Reservations
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π 5/5 - 4.5/5Noda is a top-tier NYC sushiya helmed by a warm,
By π» @Tyler S., 05/13/2022 3:00 am
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4.5/5Noda is a top-tier NYC sushiya helmed by a warm, charismatic Japanese chef who is committed to delivering an outstanding experience. He has a unique style of warm, sour rice wrapped in larger thinner pieces of fish that delivers a special flavor profile and mouthfeel. Noda's menu is carefully crafted to cover an array of cooked and raw dished and nigiri.When you walk into Noda, you feel transported into a VIP speakeasy. You are seated in the bar area and asked to wait with a drink. While you take in your surroundings, you notice a well-lit bar stocked with rare Japanese whiskeys (including Hibiki 30) and a horseshoe sushi counter in the center of an open, well-decorated, just through an arch opening. This is a New York scene, not a Tokyo one. Though it's different and cool.As you are seated, you are greet by a friendly face, Tsunoda-san who is diligently preparing for service, with his sous chefs working away in the background. He starts you off with a mushroom soup, a cold chawanmushi appetizer, silky smooth and rich in flavor, topped with uni and caviar, and a small sashimi course. He follows that up with a juicy and thick hokkaido scallop, buttery ankimo, and nodoguro soup that is expertly seasoned and features fresh baby turnip and spinach.The nigiri style and form are new to me but the fish are not. I cannot decide how I feel about the broad wraparound neta and the warm, sour rice. They are elements that remain prominent throughout the meal; I don't seem to get used to it and accept it; rather it challenges my palate course after course. I was particularly impressed with the murasaki uni from Nagasaki and and the aburi otoro from Chiba but felt that the other nigiri were fairly common and predictable. A glance at previous reviews makes it seem like the menu doesn't change much from visit to visit. This makes me less likely to return in the near future.Right now, the restaurant industry seems to be under pressure. Sushi restaurants are raising prices to keep up with supply chain cost insanity and don't seem to have access to the seafood that they want. Tsunoda-san spoke to us about how he is adapting. My dining companion and I were really looking forward to at least one piece of hikarimono but the chef had been unable to procure any, understandably, due to the recent Golden Week and fish market holiday. While the above is reasonable, I would have liked to have been wowed by more than just toro and uni from the neta selection. The meal ended with decadent, custard tamago and flavorful Okinawan brown sugar ice cream.All in, Noda is an excellent display of high end sushi in New York City. The restaurant is beautiful but I miss the sense of Japan that has been removed from the experience. However, Tsunoda-san hangs with the greats and was a phenomenal, charming host for the evening. For the omakase-completionist, Noda is a must-visit. For those who must pick just one, a choice among Shion, Yoshino, Noda, Noz, and Nakaji would be appropriate.
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