Noda (*, NYC)

Had an incredible meal here a few nights ago. Service and attention to detail was very high level. Chef Tsunoda was extremely jovial and personable which added to the experience. Tim, the general manager, was also super fun and had a very, very impressive knowledge of food and sake.

I really enjoyed the chef’s shari and his subtle use of aging on certain neta.

I do not see too many people talking about Noda, but I certainly feel it holds it’s own against similarly priced ($400pp) sushi restaurants in NYC, and is worth visiting.

Chu Toro (aged 13 days)

Aged Spot Prawn with their roe

Crispy Beltfish

Chilled chawanmushi with uni and caviar

Crispy scaled Tilefish (perfect)

Madai

Shiro Ebi

Aged Yellowtail

Akami Tuna

Grilled Katsuo

Hokkaido Uni

Shrimp Tamago