noda

Noda is the reimagination of a traditional omakase built around the guest experience. Classically trained in edomae, Chef Shigeyuki Tsunoda has relocated from Ginza, Tokyo to bring his culinary philosophy to New York. He is supported by a team of sommeliers who oversee one of the most extensive Japanese whiskey collections and who have curated a wine, sake and cocktail program specifically for the meal. All guests are seated at noda's counter; an 800-pound piece of unfinished wood that is sanded daily and designed in the shape of a half-moon to allow Chef an up close and personal experience with each and every guest. We serve twice nightly at 5:45pm and 8:45pm and ask that you please arrive on time to enjoy the complete dining experience.