Dive into the meticulous daily routine of Chef Nozomu Abe at Sushi Noz, a two-Michelin-starred omakase restaurant on New York City's Upper East Side. The video offers a rare glimpse into the intense preparation required before service, from the daily delivery of fish, air-shipped fresh from Japan within 16 hours of being purchased in the market, to the preparation of various dishes like fish stock and sweet tamago. Chef Abe shares his philosophy of respecting every part of the fish and maintaining the traditional Edomae style, while also incorporating modern touches for a diverse clientele. The restaurant itself was built in Kyoto, meticulously broken down, and then rebuilt in New York using hinoki wood (cypress) and red cedar, creating an authentic Japanese ambiance. With only 28 daily guests, Chef Abe's dedication to craft, technique, and even a daily Shinto prayer showcases the relentless pursuit of culinary excellence.
via S3
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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