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✔️Dinner ✔️Dine in ✔️Delivery
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Hours
| Monday | 5–11 PM |
| Tuesday | 5–11 PM |
| Wednesday | 5–11 PM |
| Thursday | 5–11 PM |
| Friday | 5–11 PM |
| Saturday | 5–11 PM |
| Sunday | Closed |
Address and Contact Information
Address: 458 W 17th St, New York, NY 10011
Phone: (917) 338-1792
Website: https://www.noz.global/experience/noz-17
Order and Reservations
Reservations: sevenrooms.com
Photo Gallery
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Noz 17
New York, NY 10075. follow. Noz 17. Location. Chelsea. CUISINE. Edomae Omakase. HEAD CHEF. Junichi Matsuzaki. Main Room at Noz 17. Tucked away on a side street …
Noz 17 Restaurant – New York, NY | OpenTable
Noz 17 delivers an authentic Japanese experience with its “small, cozy” setting and “stellar cuisine and service.” Guests rave about the “intimate, personal” …
Reviews
Joseph Perry
Visiting NYC from Arizona for a business trip and had the opportunity my last night to dine at NOZ 17. Easily the best decision I made during my trip. Incredible hospitality and even better food. My phone was at 12% when I got to the restaurant and the front of house staff was more than happy to take my phone and charge it while dining. With limited space the restaurant feels very intimate and getting to know my fellow guests and chef was a huge highlight. Chef Matsuzaki was very friendly and professional throughout the night, helping guide us through the courses. Hands down the best Scallop and Mackerel I’ve ever had. I look forward to dining at NOZ 17 again with Chef Matsuzaki!
… moreCristina Estragués Condeminas
It was an amazing experience. Thanks to Teppei, who made our night unforgettable.
The food was absolutely delicious. We went to the private room for four people, and it was excellent.
We will definitely come back.
… moreThe food was absolutely delicious. We went to the private room for four people, and it was excellent.
We will definitely come back.
nicole
it was my first time having sushi in new york city. overall very delicious and satisfying – my one complaint was that there was no uni 🙁
… moreAaron Jen
In its current iteration, Noz 17 may be the only sub-$250 sushi establishment in NYC worthy of its Michelin star and is certainly one of the finest in the city. It’s clear that Chef Matsu takes great care in both seasonality and balance in his menu, as well as nods to true Edomae tradition throughout.
Our meal started with a perfectly cured Kohada (gizzard shad) and ended with a pillowy, custard-like Tamago (egg omelette), both considered traditional measures of a chef’s skill and yet conspicuously absent from so many so-called omakase restaurants in the city. I actually went back a second time almost immediately because of how impressed I was, and both Chef Matsu and Sous Chef Kenta separately delivered an incredible meal of highlight-after-highlight, including delicious cuts of Kasugo (young sea bream) and Aori Ika (bigfin reef squid), and in Chef Matsu’s case a soft shell crab bouillabaisse that was probably the most delicious otsumami I’ve ever had. Subtle details, such as the delicate roasting of the seaweed over charcoal (Jiro-style, one might say), are where the magic lies.
The meal does have some limitations, namely the absence of any significant amount of bluefin tuna (I received only a single piece of chutoro over the course of two meals, and wasn’t particularly blown away) and a high charge of $25 per piece for extra orders. That being said, if you’re looking for a traditional Edomae-style establishment in a serene environment that won’t serve you a blowtorched wagyu-uni-caviar monstrosity or insultingly half-sized nigiri pieces, as seems to be increasingly the norm these days, you can stop searching as I don’t think you’ll find much better and certainly not for under $200. Thank you Noz 17 for keeping the art alive and (relatively) accessible. I look forward to hopefully returning soon!
… moreOur meal started with a perfectly cured Kohada (gizzard shad) and ended with a pillowy, custard-like Tamago (egg omelette), both considered traditional measures of a chef’s skill and yet conspicuously absent from so many so-called omakase restaurants in the city. I actually went back a second time almost immediately because of how impressed I was, and both Chef Matsu and Sous Chef Kenta separately delivered an incredible meal of highlight-after-highlight, including delicious cuts of Kasugo (young sea bream) and Aori Ika (bigfin reef squid), and in Chef Matsu’s case a soft shell crab bouillabaisse that was probably the most delicious otsumami I’ve ever had. Subtle details, such as the delicate roasting of the seaweed over charcoal (Jiro-style, one might say), are where the magic lies.
The meal does have some limitations, namely the absence of any significant amount of bluefin tuna (I received only a single piece of chutoro over the course of two meals, and wasn’t particularly blown away) and a high charge of $25 per piece for extra orders. That being said, if you’re looking for a traditional Edomae-style establishment in a serene environment that won’t serve you a blowtorched wagyu-uni-caviar monstrosity or insultingly half-sized nigiri pieces, as seems to be increasingly the norm these days, you can stop searching as I don’t think you’ll find much better and certainly not for under $200. Thank you Noz 17 for keeping the art alive and (relatively) accessible. I look forward to hopefully returning soon!
David Chen
Wonderful edomae style sushi omakase experience. We sat at the 4 person counter and it was just us and the chef so it was very intimate.
Everything was absolutely delicious, the yellowtail was my favorite for the night. It had a hint of that fattiness you get from chu toro surprisingly.
Best sushi I’ve had in many years although I don’t do this very often. The finesse and execution here reminded me of 15 East back in the day… Which was the first time that I thought sushi actually tasted good. Before then I never really liked it. Have to say that Noz 17 edges them out just by a bit!
… moreEverything was absolutely delicious, the yellowtail was my favorite for the night. It had a hint of that fattiness you get from chu toro surprisingly.
Best sushi I’ve had in many years although I don’t do this very often. The finesse and execution here reminded me of 15 East back in the day… Which was the first time that I thought sushi actually tasted good. Before then I never really liked it. Have to say that Noz 17 edges them out just by a bit!
R G
I’m only giving them 2 star rating because the service was nice. The food experience was one of the worse I’ve had. I’ve been eating sushi for many decades. I went to this restaurant with an out of town guest who loves sushi and was craving NYC omakase experience. There were about 14 pieces served, 7 of which were cooked. I did not come for grilled scallop (chewy) hand rolls, or cooked eel in shisho leaf or cooked egg tomago, or 2 different soups. Overall, a horrible experience. No atmosphere in the restaurant, food below average at a price tag of $1,600 (wine was $500) for 3 people. Save your money and go elsewhere for sushi.
… morekuenga kay
Experience an intimate omakase dining with just seven seats, where the hostess warmly welcomes you in traditional Japanese attire, adding a delightful touch to the ambiance. The chef, donning Japanese slippers, crafts exquisite dishes that are impeccably presented. Every aspect of this establishment, from the food quality to the service, receives top marks—undoubtedly worth revisiting!
… moreStephan Herard
Did the new (relatively) bar seating. 14 courses with optional supplemental pieces afterwards. Chef was amazing and the pieces were well prepared. At $195 the price is a good affordable alternative
… moreVictoria Geh
100% worth it.
Food 10/10
I am a fan of everything Noz. We All Gotta Eat Group does it again with this superb omakase experience. It’s a little more experimental, and more varied in piece selection, but a stellar meal nonetheless. Excellent quality of fish of course, but had a greater number of unique dishes and ingredients. Felt like there were fewer nigiri compared to Sushi Noz. I love the way Chef Matsuzaki plays with different textures and combinations of ingredients.
I am actually obsessed with the rice. It was warmer than other omakases I’ve been to, and the rice itself was seasoned with the perfect amount of vinegar, slightly sweet, and a perfect complement to the fish. The rice size itself was also not too big, so I was able to eat all 23 pieces. Again, 23 pieces is insane and such a great way to explore the diverse ingredients. I could eat omakase every day for the rest of my life.
Omakase list:
Japanese winter potato
Chutoro: aged one week
Yellowtail
Stewed octopus
Baby sea bream
Steamed egg and male snow crab
Baby bluefin tuna
Monkfish liver, shirako, caviar: a massive piece I attempted to stuff all in my mouth, and it melted immediately
Needlefish: surprisingly might be my favorite, loved the ginger flavor
Hokkaido uni: classic favorite. SO SWEET
Cuttlefish
Bottarga: tastes like parmesan, done better than the Italians imo
Scallop on scallop
Whitefish
Gizzard fish with shrimp flakes
Clam:
Black codfish: seared and topped with homemade sauce
Lean bluefin tuna
Otoro: love
Homemade female snow crab with uni risotto: creamy af
Miso soup: made with the bones of the fish, SO SO rich
Tamago: best I’ve ever hard, it’s so custardy and literally when I tried to pick it up I embarrassed myself by breaking it in two. I did not want to be perceived at that moment.
Chestnut paste dessert
Umami go crazy.
Atmosphere 9/10
The interior felt more lowkey compared to Sushi Noz, potentially acclimating to the more lwokey vibes of Chelsea. I was wearing a sweater and felt a bit too hot, but other than that, everything was perfect for the meal.1
Service 9/10
Excellent hospitality. Everyone is super friendly and made me feel very comfortable. It was nice that they would say my name before asking me anything, so it felt more personal. I would say the level of service is a little less polished than Sushi Noz, but that is such a high standard anyway. Felt slightly awkward at some times, but overall very homey and very accommodating.
… moreFood 10/10
I am a fan of everything Noz. We All Gotta Eat Group does it again with this superb omakase experience. It’s a little more experimental, and more varied in piece selection, but a stellar meal nonetheless. Excellent quality of fish of course, but had a greater number of unique dishes and ingredients. Felt like there were fewer nigiri compared to Sushi Noz. I love the way Chef Matsuzaki plays with different textures and combinations of ingredients.
I am actually obsessed with the rice. It was warmer than other omakases I’ve been to, and the rice itself was seasoned with the perfect amount of vinegar, slightly sweet, and a perfect complement to the fish. The rice size itself was also not too big, so I was able to eat all 23 pieces. Again, 23 pieces is insane and such a great way to explore the diverse ingredients. I could eat omakase every day for the rest of my life.
Omakase list:
Japanese winter potato
Chutoro: aged one week
Yellowtail
Stewed octopus
Baby sea bream
Steamed egg and male snow crab
Baby bluefin tuna
Monkfish liver, shirako, caviar: a massive piece I attempted to stuff all in my mouth, and it melted immediately
Needlefish: surprisingly might be my favorite, loved the ginger flavor
Hokkaido uni: classic favorite. SO SWEET
Cuttlefish
Bottarga: tastes like parmesan, done better than the Italians imo
Scallop on scallop
Whitefish
Gizzard fish with shrimp flakes
Clam:
Black codfish: seared and topped with homemade sauce
Lean bluefin tuna
Otoro: love
Homemade female snow crab with uni risotto: creamy af
Miso soup: made with the bones of the fish, SO SO rich
Tamago: best I’ve ever hard, it’s so custardy and literally when I tried to pick it up I embarrassed myself by breaking it in two. I did not want to be perceived at that moment.
Chestnut paste dessert
Umami go crazy.
Atmosphere 9/10
The interior felt more lowkey compared to Sushi Noz, potentially acclimating to the more lwokey vibes of Chelsea. I was wearing a sweater and felt a bit too hot, but other than that, everything was perfect for the meal.1
Service 9/10
Excellent hospitality. Everyone is super friendly and made me feel very comfortable. It was nice that they would say my name before asking me anything, so it felt more personal. I would say the level of service is a little less polished than Sushi Noz, but that is such a high standard anyway. Felt slightly awkward at some times, but overall very homey and very accommodating.
linhang ren
This place used to be my #1 sushi spot, even more so than Sushi Noz. But this time around it’s gotten so bad.. I’m not sure if the company has lost its passion for hospitality or what.
1. No food preferences offered at all. And if there is something you don’t eat, there’s no replacement. I know it’s omakase, but I’ve gone to dozens of refer only restaurants, 3-star Michelins and non have said no to replacements. And they don’t even care to ask about it including dietary restrictions.
2. Water was not actively refilled. Had
Hot water, but second round came room temperature water.
3. The course runs about 18-20 bites compared to about 25-27 back in the days. (2021)
4. Tasted ice in the uni, discounting the overall taste.
At almost $600 after tax and tip, it’s not worth it…any 30,000 yen (<$200usd) set in Japan would provide better value and service.
… more1. No food preferences offered at all. And if there is something you don’t eat, there’s no replacement. I know it’s omakase, but I’ve gone to dozens of refer only restaurants, 3-star Michelins and non have said no to replacements. And they don’t even care to ask about it including dietary restrictions.
2. Water was not actively refilled. Had
Hot water, but second round came room temperature water.
3. The course runs about 18-20 bites compared to about 25-27 back in the days. (2021)
4. Tasted ice in the uni, discounting the overall taste.
At almost $600 after tax and tip, it’s not worth it…any 30,000 yen (<$200usd) set in Japan would provide better value and service.