
3

"I found Noz positioning itself squarely in the elevated omakase tier: its main menu sits at about $400, while it also offers a cheaper $230 menu in a separate “ash” room; owner Joshua Foulquier says he now tweaks pricing based on what works for the business and attributes higher prices to factors like labor (new hires cost at least 30 percent more) and steep air-cargo fees—he even runs a fish import/export business and described pre-COVID shipping at roughly 500 yen/kg with a 100 kg minimum versus current rates above 1,300 yen and a 250 kg minimum." - Ryan Sutton