Noru Sushi Bar Brings Japanese Cuisine and Experiences to the Northwest

Eastern air has filled the Northwest’s main shopping district since Noru Sushi Bar opened five weeks ago. With a name that refers to the region and which, translated into Portuguese, means constant evolution, the Japanese house has gradually emerged and arouses the curiosity of the public. There is a reason for the wait: the pandemic and the construction of the outlet delayed the opening by several months, forcing the owners to go to a differentiated business model until they can finally host the public “at home”.

For the past few months, Noru has operated as a traveling project catering to private events under the direction of Chef Nishimura. Coming from São Paulo, he has been to famous restaurants such as the award-winning Kinoshita restaurant. The strategy, which also involved the nearby restaurant Genèse, had as its main goal to make the company known and to test the gastronomic offer without yet having a physical point of view. In other words, cause it to shivers!

I was at the house last Wednesday for dinner, which is the only time it’s open so far to get to know and taste the chef’s cuisine. You must have noticed here that I adore Japanese food, right? So I was very curious. The first impression is that the space was well organized. The store itself is small, but the outdoor area that uses the building’s marquee makes up for it.

There are tables for couples or groups, including a round table created by an artisan from Feira da Torre. I must say, I liked the local design appreciation. Another detail is the graphics in the American game, which refer to the location of the northwest courts seen from above, and in the logo, which alludes to Niemeyer’s lines and curves.

Regarding the environment, it is worth mentioning that these tower heaters are essential. I confess that the cold hindered my experience a bit. So if reading the following lines you want to check it out, choose a winter view, because a cold breeze is passing by.

to food

The intention of the house is to offer a differentiated experience for those who appreciate Japanese cuisine. Fresh products are purchased from the best suppliers on the market. The menu features delicacies such as scallops, lobster and sometimes even king crab, giant crab. However, the menu is still lacking in fish dishes and falls into the same formula as salmon, tuna, black anchovies (which I always skip) and “white fish” which we will never recognize immediately and always should ask the waiters. , not only in this house, but in almost every Japanese restaurant in the city.

The first item on the menu is omakase. The Japanese word means something like a “menu of trust”, in which the diner is ready to try what the chef orders. “The Noru Omakase experience awakens your fifth sense of taste that goes beyond sour, sweet, bitter and salty,” the menu says, referring to the umami taste. To try the 10 stages, between hot and cold, the diner pays R$337.81 and sits at the counter in front of the chef to check the preparation of each serving.

However, on my first visit, I chose dishes from the a la carte menu. Yes, the house does not have a famous meat cuisine, and I advise you to analyze the menu well in order to compose a delicious meal without spending horrors.

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To get started and warm up, I ordered Missoshiro (R$16.81), which is very similar to other places, and Spicy Edamame, Japanese Green Soybeans cooked and served with soy sauce, butter, lemon yuzu, and topped off with Sriracha Pepper Sauce (22 .81 reais). It was a good time while I waited for Tako Ussuzukuri with 12 very thin slices of Spanish octopus seasoned with olive oil, Japanese vinegar, green onions and Maldon salt (R$65.81). I found this seasoning quite balanced and tasty.

Spicy tuna Noru Tartar (R$49.81), which includes diced tuna with green onions, massago, keupi mayonnaise and pepper sauce, I think the seasoning is missing a little more flavor, perhaps a little more acidity. The crunchy element that comes with it can have a little more texture to serve as a better base for the fish. Since the cone is very thin, it dissolves very easily with the moisture of the sauce and disassembles before reaching the mouth.

Then I chose Shake Truffle Yuzu with fried salmon slices smeared with truffle oil and a dash of Japanese lemon (R$34.81). It’s good, but I didn’t feel the truffle. The Djo Experience, on the other hand, includes a selection of five pieces of fish that the chef deems the best of the day, rice toppings, and various ingredients on top of each piece (R$69.81). Mine was with tuna in two different versions (one with tataki fish and the other with scallop) and three with salmon (with caviar, tataki and octopus).

The Niguiri Experience arrived at the table with salmon, shrimp, tuna, scallop and crayfish (for me, the most delicious of them). Ah, I need to highlight the pic. I always say here that this element is as important to sushi as the freshness of the fish. I want to congratulate Chef Nishimura because his recipe is very delicate, both in texture and taste. I finished the order with grilled pork belly pieces with a very creamy miso sauce. I found it delicious, half sweet, half sour.

There are also a number of other dishes on the menu such as double nigiri, uramaki, jo and temaki. Hot ones also have yakisoba, teppan and yakimeshi. But I was very curious about omakas. This will be my next order. I hope to be surprised.

Service:

Noru Sushi Lounge
Address: Condomínio Stylo – CLNW 10/11 Block B – Stores 2 and 3 – NW.
Phone: (61) 99276-0230
Open from Wednesday to Sunday, from 18:00 to 23:00
Instagram: @norusushi

For more food tips, follow @lucianabarbo on Instagram.

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