Omakase · New York · Est. 2018

Seasonal.Sequential.Singular.

A ten-course chef’s counter experience. Every ingredient chosen that morning. Every course composed in sequence. No menu, no substitutions — only the season.

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The NORI counter at dusk — eight cypress-wood seats arranged in a single line facing the open kitchen

Philosophy

We cook one meal.

We cook it every night.

We cook it for eight.

Omakase means “I leave it to you.” It is a transfer of trust — from the guest to the chef, from expectation to presence. At NORI, that trust is not a gesture. It is the entire structure of the evening.

Chef Kenji Mori sources every ingredient the morning of service. The menu is not written until it is plated. The season dictates the sequence. What arrives before you is not planned months in advance — it is the honest answer to a single question asked at 4am at the Fulton Fish Market: what is perfect today?

There are eight seats at the counter. You will eat the same ten courses as the person beside you. You will arrive together, eat together, and finish together. The counter is the room. The room is the meal.

Est. 2018 · West Village, New York

The Experience

Ten courses.
One conversation.

Full Menu

Sashimi course — pristine slices of seasonal fish arranged on a hinoki board at the NORI counter

Course 03 · Kinmedai · Sashimi preparation

spring

Course

Awabi — Abalone

Steamed live abalone from Aomori, brushed with white soy and kelp butter. Served atop a thin crisp of rice. A quiet opening: briny, mineral, precise.

winter

Course

Kegani — Hairy Crab Chawanmushi

A barely-set egg custard threaded with Hokkaido hairy crab. Topped with a veil of dashi gelée and three drops of yuzu oil. Served at body temperature.

gluten-free

winter

Course

Kinmedai — Splendid Alfonsino

Seared skin-on over binchotan, rested, then finished with a pour of smoked bonito and kombu broth at the counter. The skin blisters to a glass-like crispness.

summer

Course

Uni — Sea Urchin Two Ways

Bafun uni from Hokkaido alongside Murasaki uni from Kyushu. Served on a cold stone, a hairline of shio-koji between them. No adornment. No hiding.

gluten-free

Full Menu

Seasonal Note

Early Summer

June arrives with the first live awabi from Aomori at their most mineral and clean, young shiso just before it flowers, and the initial wave of Japanese peaches from our growers in Yamanashi — a fruit so brief and precise that Chef Mori builds an entire mid-sequence course around its first week.

Awabi · Young Shiso · Yamanashi Peach

June 2026

The Chef

Kenji Mori

Twelve years in Osaka. A decade in Ginza. One restaurant in New York. Chef Mori does not cook a menu — he cooks a moment. Every course is a decision made that morning, revised at the market, and finalized at the counter.

He trained under three of Japan’s most demanding kaiseki masters and spent four years sourcing for a two-starred restaurant before opening NORI at age 39. The eight-seat counter was a deliberate choice: small enough to hear every guest, small enough to be present for every plate.