noda New York Yelp Reviews - noda New York - Buy Reservations
Getting a Reservation at noda New York for Today or Tomorrow is Easy!
Buy a verified reservation at noda New York from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
New York's Best Prepaid Restaurants that are most frequently booked by customers of noda New York
Booked 1 times by noda New York customers.
Ranked #32 in New York's Best Prepaid Restaurants.
noda New York Yelp Reviews
Latest Reviews On Yelp
25 Reviews
0 Replys |
About a 2-2.
5: noda offers a 20+ course omakase from their seasonal tasting menu at the counter. The experience is split into 3 stages - the Beginning, the Middle, and the End.; the Beginning included: +Surinagashi +Uni Chawanmushi +Buri +Saba +Hotate +Ankimo +Katsuo +Nodoguro Sakamushi +Wakame The Middle included: +Mahatea +Shiro Ebi +Kinmedai +Akami +Chu-toro +O-toro +Uni +Aori Ika +Sakura Masu +Kuruma Ebi +Akadashi +Negitoro Maki The End included: +Tamago +Wassanbon Ice Cream with grape gelee +and, Soba Cha This place is not cheap at all means, but we felt a bit disappointed as it does not compare close to other high-end omakases we've experienced. Staff were fine, but if you're not into alcohol, it can feel that there is pressure to purchase beverages. +20+ omakase
Be the first to ReplyOne of my favorite omakase spot in the city.
Very private behind Shinji bar. Chef Noda is super friendly and service had always been great. Definitely recommend a try if you can get a reso.
Be the first to ReplyTLDR: Transcendent.
I rarely ever use this that term but that's how I would sum up this meal. Chef Tsunoda is masterful in his technique, the small plates were delicious and the nigiri was fantastic. Yes, it is worth the splurge. If you're going to celebrate, celebrate. Probably one of the most memorable omakase meals or meals in general. The front bar has since been converted to Shinji's but I imagine the back is mostly the same. Arguably one of the more sexy looking sushi counters in New York. When the curtain pulled back to unveil Chef Tsunoda, it looked like an olympic athlete preparing for a competition. I appreciated how unique the starters were. A mushroom soup with matsutake chips. Katsuo grilled over binchotan. A chawanmushi topped with uni and caviar. A grilled scallop wrapped in nori. The pudding-like monkfish liver. Each bite was more tasty than the last like a crescendo of flavors. I had to take a shot of the tuna loin, the gradient of colors between the lean to fatty meat was wild. The soup with nodoguro and daikon was so delicate but bursting with flavor in each sip. All of the nigiri pieces were wonderful but the tuna was especially noteworthy. The seared one especially which was smoky, fatty and lusciously tender. Sadly once the eel was served - you know it's almost over. The jello-like tamago and the ice cream were both perfect ways to end such a great meal. We haven't returned since but for another celebration, it's up there on the list.
Be the first to ReplyGreat experience at noda in flatiron.
Their service was top notch which was expected of this place and they delivered. Fish was fresh and the sushi chef was polite and sweet. Sake pairing was well done, with each serving coming with its own story. The ambiance was nice - when you first arrive you are ushered to the back and you sit in a waiting area until the chef is ready to seat you at the semi-circle sushi counter. The layout was great and all the other diners were pleasant.
Be the first to ReplySo expensive but so delicious! Can't wait to come back for
So expensive but so delicious! Can't wait to come back for a special occasion in the future - service and food were both top notch.
Be the first to ReplyDisclaimer: I'm a regular here since the year they opened,
Disclaimer: I'm a regular here since the year they opened, visiting at least once every 3 months usually. I'm a huge fan of the chef and his kanesaka (old sushi spot in Tokyo that trained many apprentices who branched off to start their own high end sushi spots... Tsunoda San trained at one of these offshoots that share the original kanesaka approach) style nigiri, with a strongly seasoned Shari (rice) that brings a lovely subtle sweetness and just the right punch of vinegar from the akazu. The problem are the servers. It's a $400 pre tax/tip restaurant. There are expectations of fine dining service. Yet, instead of just being priced high, they are constantly suggesting you buy more drinks, and only recommend very expensive drinks. In addition they talk to you too much, we're there to enjoy our dining companions company and the meal and witnessing the chef skills. Good service should be just that, good hospitality that serves to make you enjoy yourself and be comfortable, not interrupting in the middle of bites when we're trying to savor our nigiri. Do not mistake our general politeness for an open welcome to interrupt our meals. I feel compelled to say this because it has been a part of my experience and also part of the experience for all of my multiple friends who recently visited based on my recommendation. The place is not cheap, for the vast majority of patrons, it's a special occasion restaurant. This could easily be a major smudge in an otherwise fantastic celebratory evening. If the service improves, easily 5 stars but this kind of service is unacceptable at this price point.
Be the first to ReplyOne of the best meals I've ever had.
The atmosphere is so nice, much more lively and comfortable than some omakase
Be the first to ReplyThe food is OK but the lack of stronger tasting fish like
The food is OK but the lack of stronger tasting fish like saba is a real minus in my view. No good sushiya that wants to keep its Michelin star should shy away from hikari-mono. NYC has many great sushi restaurants. Go to any other.
Be the first to ReplyAs far as higher end omakase goes ($300+), Noda is very
As far as higher end omakase goes ($300+), Noda is very legit. Chef Tsunoda is amazing. The menu is balanced and rewarding. The space features an intimate 8-person counter in a speakeasy like private room. Def not cheap, but would say worth it! Service was always 5 star level throughout. Verdict: splurge worthy! Food: 10/10 Value: 8/10 Service: 10/10 Vibe: 10/10
Be the first to ReplyMy partner brought me near for a birthday treat and the
My partner brought me near for a birthday treat and the food/experience was good. Bill for two came out to roughly $1000ish after tip and tax. While the food was great and it was worth trying, I wouldn't say it was a particularly memorable meal. Regardless, aside from the food, the experience in itself was intimate and detailed. Would recommend to try once.
Be the first to ReplyCan't believe I never left a review for this experience! I
Can't believe I never left a review for this experience! I took my sister out for her birthday here. We absolutely loved the meal and had a blast. I'm sure they've rectified this by now but we did the sake tasting and got absolutely hammered. It think it's been pared down by now. The chef is lovely and the service is great. Love the ambiance as well as it feels tucked away and private. We will be back!
Be the first to ReplyThe food was exceptional (the best omakase I've had in NY
The food was exceptional (the best omakase I've had in NY so far). That being said, it was extremely expensive, so good service and food was expected. They do give you a lot of food and a good mix of sushi and other dishes. Would highly recommend!
Be the first to ReplyOver the past few months, I have been stewing on my
Over the past few months, I have been stewing on my experience at Noda regarding food and service. The restaurant is run disingenuously and many customers I have spoken to have had the same experience. The staff lie, obfuscate, and overcharge - do not eat here.From the moment you walk into the restaurant, the staff are after your money. When you show up on time, they seat you in the bar area encouraging you to order a drink while you wait 15-20 minutes for the chef to prepare the food. Then when you are seated, you are offered bottled water, which you are then charged for with no indication of price or free alternative (this is not uncommon at high-end restaurants).As I mentioned in my last review, Tsunoda-san spoke to us about his supply chain challenges and explained that he started trying to serve farmed Hudson Valley smoked trout to introduce a local, sustainable fish. However, he told us that some of his customers were upset with this choice and said he was experimenting on us. While at the time I gave Chef the benefit of the doubt, my dining companion shared with me how disappointed he was - farmed fish is cheaper, tastes different, and is not the quality of ingredient you would expect to find in a high end sushi-ya. In fact, a 4lb whole steelhead trout from Hudson Valley Fisheries is $14/lb. This is not what I came to Noda for.After talking to multiple former patrons, I've learned that Chef Tsunoda never has hikarimono (silver skinned fish). It's not delayed due to Golden Week and not stuck in the port or whatever excuse he comes up with at the time. He knows that experienced diners like hikarimono but the clientele that the restaurant targets does not, so he lies about its availability. This was extremely disappointing to learn.Finally, Philip obfuscates and overcharges at the end of the meal when he takes payment and applies tip. In a friendly manner, Philip offers to add on a tip based on a percentage with no final amount confirmation and no signature. This leads to discrepancies between what the patron expects to pay and the final amount. Even worse, on my visit, was the restaurant's miscalculation of the deposit that we paid via Tock. We were double charged on $45 worth of the deposit that we pre-paid and numerous, detailed inquiries to the restaurant via email and telephone were ignored. While Philip did answer one of my emails where he tried to clear up a misunderstanding with the tip, he dodged questions regarding the overcharging and decided not to respond to my following 4 emails. After failing to hear back from the restaurant, I charged back the $45 through American Express and won the dispute. Noda never contested the chargeback.There are too many reasons for me to not return to Noda. From cash-grabbing tendencies to improper billing practices (criminal at worst), Noda is not a restaurant I can recommend. Go to Shion 69 Leonard or Nakaji instead.
Be the first to ReplyIn the many years I've had wonderful Omakase experiences,
In the many years I've had wonderful Omakase experiences, both in NYC and in Japan, I've yet to experience the beauty of an evening in its entirety like Noda. Though the sticker price is exorbitant, what you're getting for this cash is u like most any other edomae spot I've ever been. The fish is beyond superb, and the rice has a distinct texture and taste unlike anything I've had in recent years. Warm and a bit sour, it complements the fish but also is it's own delicacy...so much so that the fish complements THE RICE. That is a rare combination. The sake pairing we had was beyond extensive and had selections not only unique and I've never had before, but, similarly to a really great premium wine pairing, things that are absolutely impossible to drink anywhere in the world. The decor is stunning, and the simple sweeping curve to the counter is the most inclusive sushi counter I've ever seen. Overall, a 9.8 out of 10. Absolutely do NOT miss if you have the dough.
Be the first to Reply4.5/5Noda is a top-tier NYC sushiya helmed by a warm,
4.5/5Noda is a top-tier NYC sushiya helmed by a warm, charismatic Japanese chef who is committed to delivering an outstanding experience. He has a unique style of warm, sour rice wrapped in larger thinner pieces of fish that delivers a special flavor profile and mouthfeel. Noda's menu is carefully crafted to cover an array of cooked and raw dished and nigiri.When you walk into Noda, you feel transported into a VIP speakeasy. You are seated in the bar area and asked to wait with a drink. While you take in your surroundings, you notice a well-lit bar stocked with rare Japanese whiskeys (including Hibiki 30) and a horseshoe sushi counter in the center of an open, well-decorated, just through an arch opening. This is a New York scene, not a Tokyo one. Though it's different and cool.As you are seated, you are greet by a friendly face, Tsunoda-san who is diligently preparing for service, with his sous chefs working away in the background. He starts you off with a mushroom soup, a cold chawanmushi appetizer, silky smooth and rich in flavor, topped with uni and caviar, and a small sashimi course. He follows that up with a juicy and thick hokkaido scallop, buttery ankimo, and nodoguro soup that is expertly seasoned and features fresh baby turnip and spinach.The nigiri style and form are new to me but the fish are not. I cannot decide how I feel about the broad wraparound neta and the warm, sour rice. They are elements that remain prominent throughout the meal; I don't seem to get used to it and accept it; rather it challenges my palate course after course. I was particularly impressed with the murasaki uni from Nagasaki and and the aburi otoro from Chiba but felt that the other nigiri were fairly common and predictable. A glance at previous reviews makes it seem like the menu doesn't change much from visit to visit. This makes me less likely to return in the near future.Right now, the restaurant industry seems to be under pressure. Sushi restaurants are raising prices to keep up with supply chain cost insanity and don't seem to have access to the seafood that they want. Tsunoda-san spoke to us about how he is adapting. My dining companion and I were really looking forward to at least one piece of hikarimono but the chef had been unable to procure any, understandably, due to the recent Golden Week and fish market holiday. While the above is reasonable, I would have liked to have been wowed by more than just toro and uni from the neta selection. The meal ended with decadent, custard tamago and flavorful Okinawan brown sugar ice cream.All in, Noda is an excellent display of high end sushi in New York City. The restaurant is beautiful but I miss the sense of Japan that has been removed from the experience. However, Tsunoda-san hangs with the greats and was a phenomenal, charming host for the evening. For the omakase-completionist, Noda is a must-visit. For those who must pick just one, a choice among Shion, Yoshino, Noda, Noz, and Nakaji would be appropriate.
Be the first to ReplyOkay, this is the spot.
My sister took me here for my birthday. It's a gorgeous and elegant space. It feels like a speakeasy. The chef is the loveliest and friendliest chef. He was so warm and kind to me and my sister.I am not going to go over all the food. We all know what an omakase looks like. It was delicious, he chose interesting fresh fishes, and his preparation was excellent. We really enjoyed every course.My only point of feedback is the sake pairing. We got quite drunk. It was actually an absurd amount of sake to serve two people. We counted it up at the end and it was at least 11 different sake and in larger cups. I suggest they use the tiniest cups possible and also cut some sake. It was hard to follow and keep up with how much sake we were served. And because we spent a lot of money on it we wanted to try each sake. I think a maximum of 6 sake options would be best. It is not enough food to soak up all that alcohol! To be fair - we had a fabulous time but we just got loaded! LOL. I will say the unique cups that the sake are served in are absolutely stunning and added to the experience. Especially when he let us choose our cups!Aside from that the service, atmosphere, and food was all incredible. I will definitely be back for more special occasions.
Be the first to ReplyWow! My date took me here for dinner And seriously one of
Wow! My date took me here for dinner And seriously one of the best omakase experiences ever. I went a few weeks ago and Suasi is not the same. Chef Noda is a talented chef and very personable and the staff were knowledgeable. NODA you've all spoiled me.. thank you for an amazing evening!
Be the first to ReplyHands down the best high-end dining experience in New York.
The space is beautifully decorated and located below a noisy karaoke bar with a speakeasy feel (don't worry the noise insulation is perfect, you won't hear the karaoke bar). The decor was beautiful but also comfortable.The 8-person sushi counter was intimate and well-designed so that every seat has a full view of Chef Noda expertly cutting fish. I like that the meal consists of kaiseki appetizers, sashimi, and nigiri rather than just nigiri. Chef Noda was also very attentive and adjusted the soy sauce, wasabi, and rice levels to accommodate individual preferences.The non alcoholic hojicha cream soda was amazing. Likely the best non alcoholic beverage I've had a restaurant. The server said they grind the vanilla beans to make the syrup in house.This is a restaurant where every detail feels meticulously thought out without being pretentious.
Be the first to ReplySolid sushi.
Great ambience and sushi chef. Very intimate. Not sure the quality of meal was worth price.
Be the first to ReplyTsunoda's Biggest asset is in the creation of an atmosphere
Tsunoda's Biggest asset is in the creation of an atmosphere that makes you feel like you have been invited to a super elite private club and being served by a master chef. Which it is. A lot of the food was phenomenal. I am not going into lengthy details of the fish that was selected by the chef that day.The chef was extremely attentive to detail hat sent my friends into throes of happiness as he remembered her from her previous dinner and gave her extra portions of things that she specifically liked. That makes for good PR right there.The food was well prepared and extremely artistic. The only drawback was that I thought the rice was over-prepped. It was a tiny bit on the heavy salted side (the flavoring or the vinegar?), that led me to literally drink 4 L of water after dinner. A major distraction was actually another pair of diners in the ATC sitting area. Every single time he was served a piece, he would make a dramatic flare of bringing it to his mouth with his eyes closed and arms straight OUT, then chew in a methodical elaborate show, and THEN bowing his head to the chef. It was comical but a little bit over the top after the tenth piece. Sake and drinks with the meal ended up on the $450 pp side. Is it worth the price point when everyone has omakase interpretations in NYC now?
Be the first to ReplyProbably the best sushi experience I had in New York.
Intimate atmosphere in a simple sushi counter with Chef Noda doing all cutting and details in front of you.Uni with cavier on top of delicious jello, O'toro melting in your mouth, freshly prepared monk fish liver, friendly chef explaining each course with you.We will come back again if reservations are available.
Be the first to ReplyThis review is for their takeout "modern chirashi" box in
This review is for their takeout "modern chirashi" box in July 2020, via Caviar.They designed the chirashi to mimic an omakase nigiri experience progressing from lighter fish on one end to heavier fish and ending in egg custard and sea eel. Pretty interesting concept.Despite looking deceptively small, the bento was VERY filling as is the case with most Japanese bentos for me. It's on the pricier side but I do realize that:- it's a Michelin one star sushi place. Fish costs $.- it's quite filling- half of the box was tuna, copious amounts of toro, and there was also some very fresh uni.- I'm told the sit down omakase price is a multiple of what the bento costs (though on the flip side I do think I would pay more for nigiri than for chirashi).It was an interesting try and a nice option if you are craving sushi and happy to splurge a little to support a local business.
Be the first to ReplyReally love their decoration which likes a stage for chef
Really love their decoration which likes a stage for chef and customers. And the Shari here was a little bit tough but special that I like.menu of the day w/ tasting notes:Burdock Surinagashi牛蒡汁Uni Chawanmushi雲丹茶碗蒸しHirame Engawa平目縁側 Hotate帆立(tender)Ankimo鮟肝(soft smooth and balance)Nodoguro Sakamushi喉黒酒蒸し(fat)Wakame若布(fresh)Kinmedai金目鯛Sakura Masu桜鱒(soft)Komochi Yari Ika子持ち槍烏賊 Kanpachi間八Akami赤身Chu-toro中トロ(favo)O-toro大トロBafun Uni馬糞雲丹/赤うに Murasaki Uni紫雲丹/白うにShiro Ebi白海老(lemon sweet)Kani蟹(dislike)Anago穴子(second favo)Akadashi 赤だし(bitter)Negitoro Makiネギトロ巻き Tamago玉子 Wasanbon Ice Cream和三盆Soba Cha蕎麦茶--------Chinese Version:NoMad Bar同街一块低调的玻璃上贴着"6 WEST 28th",推开那扇门径直走进右侧的廊道,漆黑中挂着一个"绊"字,这就是入口了。虽然不再是个speakeasy,但仍保留了那股神秘感,带着年代感的吧台,复古的绒布沙发,一束光线从帷幕紧闭的缝隙间射出来,客人小酌着,像在等待今晚的百老汇演出......noda可谓是东西方艺术的杂糅,他家月牙状的吧台和灯光设计,实在太喜欢八位一场的仿佛不是顿晚餐,灯光聚焦处即是舞台,在座是观众亦是推动情节不可或缺的角色。每场戏都是独一无二的,每个角色在主与被之间悦动,随心畅所欲言,至于鱼和米,信由专业的人来拿捏岂不妙哉。Tsunoda Shigeyuki (角田茂之)曾在銀座いわ修业,出品多Iwa的风格。他的舎利蛮有辨识度,酸味干净,极少糖,偏硬,空气感强颗粒分明。个人蛮喜欢的。提几贯简评无法诠释的:- 海胆鱼子酱蛋羹,与其说是茶碗蒸不如说似布丁,奶油口感和甜香,细腻柔和。- 比目魚縁側,えんがわ是一个肥瘦兼备的部位,口感的平衡和细腻,给了这块部位最灵魂的宝藏。- 带子槍烏賊,和桜鱒同为三月的时令珍宝。chef对于烏賊的处理相当得当,嫩而多汁又不失弹性,像极了一颗团子,口中回味酱香甘甜(纽约人民只能明年再会了- 雲丹,今日两种连上,均产自北海道。先是较常见的短刺海胆,口味甘甜,更有海洋的清香之气。后者是长刺海胆,咸腥气冲,重口。- 作结的手卷,想表白那片紫蘇,解了我和大トロ打死合不来的结!是春天的清香- 厚燒玉子,并非传统玉子烧,虾浆混入玉子,更像口感丝滑的布丁他家服务,除了chef真滴会聊之外,其他人就是拼命卖酒......(之前有朋友愤然吐槽小费乱扣,不多评价)详情见大众和微博吧
Be the first to ReplyCame here to celebrate a birthday, made reservations on
Came here to celebrate a birthday, made reservations on tock for 2 guests. The omakase was fresh and simple (no fusion sauces). Everything was meticulously prepared. We opted to have cocktails a la carte instead of a pairing. Memorable dining experience. Clean restroom.
Be the first to ReplyWe thought it was great, though perhaps a bit expensive for
We thought it was great, though perhaps a bit expensive for what you get. I personally was not over-full from the evening. I would question if you could get much of the same type of fish from places costing much less. The fish is all flown in from Japan, but mostly usual types (great quality though). You are paying for the performance, and the performance is great.
Be the first to Reply