Noru Sushi Bar brings Japanese cuisine and experience to the Northwest

An oriental air has taken over 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 slowly arrived and is arousing curiosity in the public. The wait has a reason: the pandemic and the construction of the store have delayed the opening by a few months, forcing the owners to leave for a differentiated business model until they can finally receive the public “at home”.

For the past few months, Noru has been operating as a traveling project, dealing with private events under the command of chef Nishimura. Hailing from São Paulo, he has been to renowned restaurants, such as the award-winning Kinoshita. The strategy, which also involved the Genèse, a neighboring restaurant, had the main objective of making the company known and testing the gastronomic proposal without yet having a physical point. In other words, it causes that thrill!

I was at home last Wednesday for dinner, for now, the only opening time, to get to know and experience the chef’s cuisine. You must have noticed around here that I’m passionate about Japanese food, right? So I was really curious. The first impression is that the space was well set up. The shop itself is small, but the outdoor area, which uses the building’s awning, makes up for it.

There are tables for couples or groups, including a round table that came from a Feira da Torre craftsman. I liked the appreciation of local design, I must say. Another detail is the graphics in the American game, which refer to the arrangement of the Northwest fields seen from above, and in the logo, which alludes to Niemeyer’s lines and curves.

Still about the environment, it’s worth remembering that those tower heaters are necessary. I confess that the cold has hampered my experience a bit. So, if, reading the following lines, you feel like taking a look, choose the winter look because there is a cold breeze.

To food

The intention of the house is to offer a differentiated experience for those who appreciate Japanese cuisine. Fresh products are sourced from the best suppliers on the market. The menu features treats like scallops, lobsters and sometimes even king crab, that giant crab. The menu, however, lacks even more fish options and falls under the same formula of salmon, tuna, black anchovies (which I always pass) and “white fish” that we never know right away and we always have to ask the waiters. , not only in this house, but in almost every Japanese restaurant in the city.

The first item offered on the menu is the omakase. The Japanese word means something like “trusted menu”, in which the diner is willing to try what the chef orders. “Noru’s Omakase experience awakens your fifth sense of taste, which goes beyond sour, sweet, bitter and salty,” says the menu, referring to the umami taste. To taste the 10 phases, 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 portion.

On this first visit, however, I opted for the a la carte menu items. Yes, the house does not have the famous carvery and I recommend a good analysis of the menu to compose a nice meal without spending horrors.

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To start the job and to warm up, I ordered the missoshiro (R $ 16,81), which is very similar to other places, and the Edamame Spicy, Japanese green soy beans cooked and served with soy sauce, butter, yuzu lemon. , and to finish with Sriracha Pepper Sauce (R $ 22.81). It was a nice pastime, while I was waiting for Tako Ussuzukuri, with 12 very thin slices of Spanish octopus, seasoned with olive oil, Japanese vinegar, chives and Maldon salt (R $ 65.81). I found the seasoning of this dish quite balanced and tasty.

The Noru Tartar Spicy Tuna (R $ 49.81), which comes with diced tuna with chives, massago, kewpie mayonnaise, and pepper sauce, seems to me to be lacking a little more flavor in the dressing, perhaps a twist in more than acidity. . The resulting crunchy element may have a little more texture to serve as a better base for the fish. Since it is very thin, the cone melts very easily with the moisture of the sauce and disassembles before reaching the mouth.

Then I opted for the Yuzu Shake Truffle, with slices of seared salmon, spread with truffle butter and a touch of Japanese lemon (R $ 34.81). It’s good, but I haven’t smelled the truffle. The Djo Experience, on the other hand, includes a selection of five pieces of fish that the chef judges to be the best of the day, filled with rice and different ingredients above each unit (R $ 69.81). Mine came with tuna in two different settings (one with fish tataki and the other with a scallop) and three with salmon (with egg, tataki and octopus).

The Niguiri Experience came to the table with salmon, prawns, tuna, scallops and crayfish (for me the tastiest of all). Ah, I have to highlight the rice. I always say here that this element is as important for sushi as the freshness of fish. I want to congratulate chef Nishimura, because his recipe is very delicate, both in texture and flavor. I finished the order with pieces of grilled pork belly with a very creamy miso sauce. I found it delicious, half sweet and half sour.

The menu also includes a number of other dishes, such as doubles of nigiris, uramakis, djos and temakis. In the warm ones there are still yakisobas, teppan and yakimeshi. But I was really curious about omakase. Will be my order next time. I hope to be surprised.

Service:

Noru Sushi Lounge
Address: Condomínio Stylo – CLNW 10/11, Block B – Stores 2 and 3 – Northwest
Phone: (61) 99276-0230
Open Wednesday to Sunday, 6pm to 11pm
Instagram: @norushi

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