EXPERIENCE
At SORA, we curate an unparalleled dining affair, blending sophistication with intimacy. Our omakase establishment, adorned with a gallery of fine art, offers a refined setting for discerning connoisseurs. Directly sourced from Japan's prestigious Toyosu market three times a week, our chef crafts culinary masterpieces using only the freshest ingredients, ensuring an authentically exquisite gastronomic journey.
We transcend the ordinary, fostering an atmosphere where guests are welcomed as cherished friends, not mere patrons. Our chefs extend warm hospitality, eager to share the artistry of omakase dining and answer any inquiries, enriching the experience with insight and camaraderie. Each visit is not just a meal, but a journey of friendship and culinary discovery, curated with care and sincerity.
COUNTER
Guests are seated at our 200 year old Hinoki wood counter, in a room surrounded by a dozen types of cedar woods. Behind the counter is our traditional ice box, used by sushi chefs in the Edo period before the advent of modern refrigeration techniques. Chef Noz serves guests at the Hinoki Counter Monday through Friday; our Sous Chef takes the helm on Saturday evenings.
COUNTER
Guests are seated at our 200 year old Hinoki wood counter, in a room surrounded by a dozen types of cedar woods. Behind the counter is our traditional ice box, used by sushi chefs in the Edo period before the advent of modern refrigeration techniques. Chef Noz serves guests at the Hinoki Counter Monday through Friday; our Sous Chef takes the helm on Saturday evenings.
FRESHNESS
Impeccable freshness lies at the heart of our culinary philosophy. Sourced directly from Japan's renowned Toyosu market, handpicked from top distributors. With a commitment to unparalleled quality with pristine offerings into culinary masterpieces, guaranteeing an unrivaled gastronomic odyssey of authentic excellence.
COLLECTIONS
Our art collections transcends mere decor—it's an homage to the artistry of omakase itself. Each piece meticulously curated to complement and elevate the culinary journey, showcasing the rare and exquisite selections that define our culture of fine dining. It's not just about savoring exceptional dishes; it's about immersing oneself in a multisensory experience, where every element, from cuisine to art, intertwines to create an unforgettable symphony of taste and aesthetics.
GALLERY
Our art gallery transcends mere decor—it's an homage to the artistry of omakase itself. Each piece meticulously curated to complement and elevate the culinary journey, showcasing the rare and exquisite selections that define our culture of fine dining. It's not just about savoring exceptional dishes; it's about immersing oneself in a multisensory experience, where every element, from cuisine to art, intertwines to create an unforgettable symphony of taste and aesthetics.
CHEF
Born in Hokkaido, Japan, Chef Noz was from a very young age inspired by the fresh fish and seafood of his grandfather, who owned and operated a seafood company. This provided him his first experiences with ingredients like uni, salmon roe and king crab, which still stand as cornerstones in his cuisine.
Chef Noz's culinary journey began as an apprentice in Sapporo. It was here he decided to dedicate himself to the art of sushi. He then moved to Tokyo, epicenter of the centuries-old Edomae style, where he spent years perfecting himself in the techniques of Edomae. This included working with master chefs and preparing dishes with aged, as well as freshly-caught, fish, and traditional vinegar-seasoned rice.
In 2007, Noz moved to New York with the dream of opening his own restaurant and bringing his unique style of cooking to an American audience. After three years at the helm of New York's legendary Sushiden, Noz opened his namesake restaurant, Sushi Noz. He welcomes you to enjoy the aromas, sensibilities, aesthetics, and tastes of his life's work.
FAQs
What is your menu like?
At SORA, dining is an immersive culinary journey that interweaves traditional Japanese omakase-style cuisine with an innovative modern flair. Our menu features a unique tasting experience of carefully crafted dishes. Our focus on seasonal ingredients ensures that our menu is constantly evolving and that each visit to SORA is a new and exciting experience.
How many seats and seatings do you have per day?
We offer lunch and dinner. Monday through Sunday and closed Tuesday. Seatings at our 14-seat counter takes place at 1PM to 3PM and 5:30PM to 9PM.
What is your cancellation policy?
Cancellations or reservation changes made less than 48 hours before reservation time are non-refundable. For parties of 5 or more, cancellations made less than 48 hours before reservation time cannot be refunded. Rescheduling, unfortunately, counts as a cancellation if it is within 48 hours of your seating time.
Deposit required for reservation and the deposit amount is non-refundable and will be treated as the cancellation fee in the event of cancellation or no-show. To cancel or reschedule, please notify us at least 48 hours before your reservation time.
How long does a seating last?
A typical seating will last about 1 hour.
What happens if I arrive late?
Unfortunately, at SORA we cannot guarantee the full menu to guests who are more than 15 minutes late.
Is there a corkage fee?
Yes, we charge $50 per 750ml bottle and 2 bottle limit.
Please make sure to consult with the restaurant (call/email) prior to bringing bottles, as any wine/sake that is on the list can not be accepted as corkage.
Do you accommodate dietary restrictions?
Due to the specially curated menu, certain dietary restrictions cannot be accommodated such as requests for no rice, celiac/gluten-free, soy free, vegetarian/vegan, and requests for cooked or no fish. If you have other serious allergies or dietary restrictions, please contact us 48 hours before your reservation to confirm we are able to accommodate your needs. Guests with allergies or dietary restrictions who have not familiarized themselves with our cuisine remain subject to our cancellation policy.
Is there a dress code?
We do not have a strict dress code or do's and don'ts, but we ask that guests recognize that this experience is special, and therefore to dress appropriately as such. Please limit perfumes or colognes, so as not to interfere with your experience, or the experience of other guests.
Do you offer private dining or catering?
Yes, at SORA we offer private dining experiences, which can accommodate up to 14 guests.
For inquiries, please text us at (646) 883-0700
Is SORA kid friendly?
We welcome all guests over the age of 12. We offer only our omakase menu. We are unable to make accomadations on menu size or price.
CHEF
Born in Hokkaido, Japan, Chef Noz was from a very young age inspired by the fresh fish and seafood of his grandfather, who owned and operated a seafood company. This provided him his first experiences with ingredients like uni, salmon roe and king crab, which still stand as cornerstones in his cuisine.
Chef Noz's culinary journey began as an apprentice in Sapporo. It was here he decided to dedicate himself to the art of sushi. He then moved to Tokyo, epicenter of the centuries-old Edomae style, where he spent years perfecting himself in the techniques of Edomae. This included working with master chefs and preparing dishes with aged, as well as freshly-caught, fish, and traditional vinegar-seasoned rice.
In 2007, Noz moved to New York with the dream of opening his own restaurant and bringing his unique style of cooking to an American audience. After three years at the helm of New York's legendary Sushiden, Noz opened his namesake restaurant, Sushi Noz. He welcomes you to enjoy the aromas, sensibilities, aesthetics, and tastes of his life's work.