Sushi Noz - UES


#21

Recap of the Ryoriya So X Sushi Noz collab event. Excellent kaiseki style dinner.

This is a quality establishment.












#22

Nice! Cost per person and did they offer a sake pairing?


#23

Can I just thank you for presenting your pictures in a way that makes them enjoyable to view? Thank you.


#24

That IS a great format. Especially for sushi when there are SO many pix. I join you in thanks!


#25

@small_h @catholiver You’re most welcome


#26

@beefnoguy there was a sake offering available however did not opt for it, it was a bit too much sake for me the last time. Was pretty buzzed after dinner. Here’s a snapshot of their sake list for your browsing pleasure

Btw are you familiar with a “Kinji/Rushu” baby salmon available Oct-Nov? Neglected to take a picture of the numbered certificate, apparently very rare.

Dinner was $435/pp all inclusive (excluding beverages)


#27

Looks spectacular! Price seems pretty high though.


#28

I’m guessing you had Keiji salmon, which kyee87 explained here and you asked about it 4 years ago :wink:

Thanks so much for taking a snapshot of the sake menu! Those are some very…interesting markups!


#29

Hahaha, apparently I did a poor job retaining the information. Thanks for the link. The salmon I had was indeed Keiji from Rausu.

Assuming that means very high?


#30

Dining out in NYC is terribly expensive.


#31

Well, a topic for another thread, but it doesn’t have to be expensive at all.


#32

Some markups are more :crazy_face: than others and there is one weird exception

using True Sake as a retail baseline

Kokuryu Black Dragon Junmai Ginjo $43 vs $110

Kotsuzumi Shower of Blossoms - $135 True Sake vs $125 at Noz which is very strange (unless this is a different sake but I think this is the one that Robert Parker unfortunately gave a wine score to …)

Kokuryu Ryu Daiginjo $100 vs $265

Akitabare Suirakuten - $82 vs $400 (yikes) unless this was mislabeled as is actually the Junmai Daiginjo instead…

Tsugu - wholesales for about $300, True Sake had it before at $700, vs $1200

Tatsuriki Yokawa Yoneda - I bought one from Southern California 2+ years ago for $200, vs $525

But this is not surprising, given that corkage is $100 per bottle. Nonetheless very interesting info and there’s probably more of a business reason than practical for the selection.


#33

That does seem like a very haphazard markup policy. Thanks for your take.


#34

Was there some trick to doing that layout? It could be especially good when people post two pix for a lot of the dishes.


#35

The trick is to process the pictures into a series of collages before posting them on FTC.


#36

Judging from the pictures of the sake you posted on the Sake Talk thread from Noz, it looks like Noz’s Akitabare Suirakuten is the even more limited Junmai Daiginjo…the $82 retail I quoted is for the Daiginjo. The JD is not available retail that I know of…so restaurants could charge more or less whatever they feel like…


#37

How was the keiji salmon? You don’t see that everyday. I can’t remember the last time I saw it on a menu - maybe Vintage Cave’s Kazuma in Honolulu a few years back (they’ve switched concepts since).

Interesting that they steamed it - sounds like the dish would have really slick textures.


#38

Honestly I couldn’t really tell the difference vs. very good salmon. It was served diced raw along with ikura over steamed grated nagaimo. We were instructed to mix everything up.