Nozomu Abe, a famous sushi chef, recalls telling his family in elementary school that he wanted to make pizza for a living.
But it seems fish is his destiny. His family runs a seafood business in Hokkaido, Japan’s northernmost prefecture, where he grew up. After some culinary training in Sapporo, Mr. Abe moved to Tokyo and learned to make sushi in the Edomae style, which was developed centuries ago when refrigerated as a way to preserve fish before cooking. service.
He moved to the United States in 2007. After working at Midtown’s Sushiden, he opened Sushi Noza restaurant on the Upper East Side, with partners in 2018. In 2020, it won a Michelin star.
Despite working on Sundays, Mr Abe, 39, said he was trying to relax as much as possible before he and his wife, Nao Abe, 30, had their first child.
They live in Long Island City, Queens.
Beans and Bread I usually wake up around 8:30 or 9 a.m., which is when I usually wake up during weekdays. Nao usually makes us natto bread for breakfast, which is fermented soybeans, with mayonnaise and eggs on shokupan, or Japanese milk bread. That is my hobby.
COUNTRY Before starting work, I usually swim for about 30 minutes, then take a sauna or jacuzzi. I can repeat this several times throughout the morning. It’s my attempt to clear my mind and meditate before my day gets busier.
NOTE ROOFTOP I started thinking about the menu for Monday and usually last week Toyosu fish markt in Tokyo is open later in the day. I used to go up to the rooftop of the building to jot down my ideas in a notebook, make wish lists and write buying instructions for my fish broker.
CONGRATULATIONS I live in Long Island City, a growing and growing part of New York. It’s not historic, like Harlem, but it’s changing in its own way, like me in the US There are a lot of Asians living here, I like it, but it could use some more doors groceries and restaurants.
NO OTHER SKATE AREA I was really into hip-hop and skateboarding when I was a kid. Both are very American to me, and I am passionate about culture and style. Now I’m a little more subdued. Because of my job, I can’t go to the skate park anymore because I don’t want to hurt my hand, but sometimes I’ll jump on my board to pick up stuff at the local store.
DO NOT BUY MAGURO By midday, my fish broker started emailing or texting. I’m going out for coffee or lunch with my wife and we try to be outside as much as we can. She used to read while I went back and forth with my broker. You never know what’s available, so I trusted my broker when he told me not to buy the maguro because the quality is poorer or the uni is too expensive. Then I had to rethink the menu amid a bunch of information. It’s stressful and it never ends.
GRILL WITH FRIENDS My building has a lot of amenities, which I take advantage of. I like to use the grill to grill meat. I usually bring home whatever is left over from the restaurant, like shrimp or kama, collar, fish. I just use salt and pepper for seasoning. On occasion, we will invite friends to join us. Today we had a restaurant employee come in to celebrate a business partner’s upcoming wedding.
TIME TOGETHER My wife and I can play pool or go for a walk by the river to watch the sunset. There’s a lot of excitement and anticipation ahead of the birth of our first child, so we’re trying to spend as much time together as possible.
EAT EASY Because making sushi has a lot of rules, or things you’re not allowed to do, I just cook what’s easy at home. For dinner, we cook a lot of Chinese or Italian dishes. I love that New York grocery stores always have fresh pasta to buy.
NEXT THOUGHTS My wife often chooses what TV shows to watch. Recently, we watched “Who Killed Sara?” on Netflix. We can relax by listening to soothing music, like Jack Johnson. No loud music for me anymore. I go to bed anywhere from 11 p.m. to 1 a.m. because I’m always thinking and tweaking our menu. It’s like you’re always on time.
Sunday Routine readers can follow Nozomu Abe on Instagram @noznyc or his restaurant @sushinoznyc.
