NoriFish Sandy Springs
Restaurant · Landings ·
Fresh fish flown from Japan, omakase courses, and shareable plates.
Fresh fish flown from Japan, omakase courses, and shareable plates.
"At NoriFish, the inspiration for owners Justin Lim and Sean Park was to merge the familiarity of tapas-style dining with omakase-quality sushi. That means flying fresh fish in weekly from the Toyosu Fish Market in Japan and offering memorable shareables like yuzu honey ponzu oysters with blood orange and serrano, and a chili oil-infused spicy tuna and rice chip version of chips and dip. It also means you can choose your own adventure with a la carte sushi bites, going by the book with one of two omakase menus, dining at the chef’s counter, or having a more private journey in a cozy booth with tableside service." - Su-Jit Lin
"Backed by Justin Lim and chef Sean Park of Okiboru Tsukemen and Ramen, NoriFish offers three omakases serving between 10 and 17 items per option and ranging in price from $60 to $150. Expect sushi like wild yellowtail snapper with yuzu ponzu, Serrano chili, and blood orange and striped jack fish with nikiri, pecorino Romano, and lime during an omakase here. Fish is flown in weekly from the famed Toyosu Fish Market in Tokyo. In addition to sushi, a la carte dishes include yellowtail and salmon belly with crunchy rice, chu-toro and quail egg toast, and spicy fish tostadas, all with the option to add sturgeon caviar." - Eater Staff
"Backed by Justin Lim and chef Sean Park of Okiboru Tsukemen and Ramen, NoriFish offers standard and premium omakases serving between 10 and 17 items with the option to add sturgeon caviar to the meal. Expect sushi like wild yellowtail snapper with yuzu ponzu, Serrano chili, and blood orange and striped jackfish with nikiri, pecorino Romano, and lime during an omakase. A sake pairing is also available. $60 to $150 per person." - Eater Staff
"I was very surprised by the experience at NoriFish." - Sarra Sedghi
"In Sandy Springs, I found an omakase restaurant backed by Justin Lim and chef Sean Park of Okiboru Tsukemen and Ramen that deliberately stages its omakase experience throughout the dining room rather than confining it to a sushi bar. Led by Park, the meal is omakase-style with dishes left up to the chef and coursed out; expect sushi such as wild yellowtail snapper with yuzu ponzu, Serrano chili, and blood orange, and striped jack fish with nikiri, pecorino Romano, and lime. The restaurant currently offers three omakase options — the petite (nine items) for $60, the standard (12 items) for $90, and the premium (17 items) for $150 — and the fish is flown in weekly from the famed Toyosu Fish Market in Tokyo. Beyond the set menus, NoriFish also has a la carte plates like yellowtail and salmon belly with crunchy rice, chu-toro and quail egg toast, and spicy fish tostadas, all with the option to add sturgeon caviar. Service hours are Tuesday–Saturday, 5 p.m. to 10 p.m." - Beth McKibben
