New Year, new sushi counter. At least, such is the case for Noda, the Michelin-starred omakase restaurant, which is relocating to a new space at 37 West 20th Street in Manhattan’s Flatiron District, with the first service on New Year’s Eve.
After four years at the original space at 6 West 28th Street in Nomad, Noda partners David Hess, Justin Hauser and Aiden Carty, who is also the architect on the project, decided to move to a new, larger location. The Noda team meticulously moved over every element of the former space with the guidance of interior designer Ken Fulk to ensure the charm and character of the restaurant stayed intact.
Noda’s 10 seat sushi bar provides guests with an intimate, extravagant sushi experience. Guests enter through a discrete doorway to a cocktail lounge outfitted with cobalt blue banquettes and sconces with red shades that lend the space a rosy glow. Behind the whimsical blue velvet curtains, guests are escorted through a signature moon gate and lead to the dining room. The white maple horseshoe sushi counter with lilac velvet stools centers the dark interior of dark brick and wood paneled walls.
Noda’s new location has a custom-built kitchen that includes a binchotan grill where chef Shigeyuki Tsunoda can pursue his culinary ambitions and continue to feature his signature presentations such as the Uni Caviar Chawanmushi while also progressively debuting innovative cuts and dishes.
Noda’s Head of Operations, Philip Dizard, oversees the beverage program and has further bolstered the whiskey, sake, wine and cocktail programs. In addition to the expansive pairings that differentiates Noda’s style of service, there will be a new champagne-only pairing to include Krug and Dom Perignon which will debut at the official reopening on New Years.
In further collaboration with interior designer Ken Fulk, the team is building a transportive, intimate cocktail bar in the front of the space called Bar Noda that will debut this spring.
Reservations for nightly seatings at 5:45pm and 8:45pm can be made on Tock. Dinner is $315 per person for 20-22 courses. Opening night reservations will be $950.