Tucked away on a side street in Chelsea, the Michelin-starred experience at Noz 17 transports guests from the fast-paced energy of New York City to a traditional Japanese sushi-ya. Inspired by Chef Matsu’s vision to create an omakase that is both memorable and calming, Noz 17 invites guests to immerse themselves in a cozy dining experience steeped in Edomae traditions.
Designed in the Sukiya style, reminiscent of historic tea houses, the dining space evokes a sense of wellbeing and tranquility. The cedar aroma of Hinoki wood and soft, warm lighting welcomes guests as they enter the restaurant, setting the tone for as they sit at the counter to enjoy Chef Matsu’s Edomae-style omakase.
The Bar Menu at Noz 17 begins with an amuse bouche, followed by 12 seasonal nigiri, Chef Matsu’s signature miso soup and tamago, and a seasonal dessert to conclude the dining experience. Crafted each day by Chef Matsu with ingredients imported from Japan, the 15-course tasting menu brings guests on a journey through the far reaches of the traditional sushi palate.
Counters
Main Counter
Guests are seated at our seven-seat Hinoki counter, where Chef Matsu expertly prepares each bite of his seasonal omakase menu. Chef Matsu helms the counter each night, with the exception of Wednesdays.
Four-Seat Intimate Counter
For those seeking a more intimate experience, Noz 17 offers a four-seat counter, the smallest omakase counter in New York City. Here, the Bar Menu is presented nightly by one of our principal sushi chefs, who also helm the Main Counter on Wednesdays.
Chef Junichi Matsuzaki
Born in Chiba, Japan, Junichi Matsuzaki grew up surrounded by fishmongers and restaurants. His first introduction to the culinary world was through his father,a refrigerator maker who took him behind the scenes at these establishments when repairing walk-in fridges. After moving to New York in 2002, his journey as a sushi chef began as an apprentice at Sushi Yasuda. In 2018, Matsu-san joined the opening team of Sushi Noz, where he worked as second in command toChef Nozomu Abe. After his apprenticeship under Chef Noz, Chef Matsu was selected as the Head Chef for our group’s second project, Noz 17. Since 2021, Matsu-san has brought his refined mastery of traditional culinary techniques and a sincere dedication to Edomae craft to diners in downtown Manhattan. He invites you to an omakase experience that is memorable in every detail.
