NONONO

Good food, but don't recommend the cocktails. ——————————————————————— Food: We ordered a mix of chicken skewers, sushi, and dessert. The skewers weren't really worth it in my opinion. the portions are very small for the price. However, the salmon roll was great with a nice torch on top and salmon roe. Suishingen was also a very interesting dessert. The water jelly itself doesn't have much flavor, but the black sugar syrup and soybean powder definitely did their job. Drinks: Major disappointment here. Kyuri(cucumber) and Ume(plum) cocktails tasted like pure syrup with no balance. I definitely wouldn't order their house cocktails again. My glass was also served cracked, though the staff did replace the drink once I noticed it.

Happy Hour Premium Malt beer is great pairing with Yakitori. The chicken quality is very good. DIY hand roll is also tasty. The Hokkaido ice cream tops it all up! Excellent experience.

Came after hearing that Chef Hiraoka from Lab Q is making the ramen here. (Also one of the few yakitori places in NYC that's serving seseri/neck which is the best cut imo) Got the lunch set for $27, which seemed like a solid deal and it was! Tantan surprised me with how sesame-y it was, in a good way. Shoyu was pretty good as well but I wish there was more chiyu flavor and that I ordered the noodles katame (not sure if that'd be an option though), loved the presentation. Yakitori was solid as well, ordered seseri on the side which was the best piece. Overall, pretty good but nothing that really hit home for me.

NONONO is a modern Japanese place with a lively, polished atmosphere that still feels approachable. The space is warm and energetic without being overwhelming, and the service really ties everything together attentive, knowledgeable, and genuinely helpful in guiding you through the menu. We started with a spread of small plates that immediately set the tone. The Nori Tofu combined silky tofu with creamy avocado, layered with a rich nori seaweed paste that brought a deep, savory umami flavor. The Yellowtail Ceviche was light and refreshing, featuring fresh yellowtail dressed in Japanese citrus and vinegar, finished with cilantro oil that added a subtle herbal brightness. The Mixed Tartare a combination of fresh tuna, salmon, and yellowtail was finely chopped and incredibly clean in flavor, paired with crispy wonton chips that added the perfect crunch. The Eggplant Dengaku was a standout deep-fried Chinese eggplant that was soft and almost buttery inside, topped with a sweet miso sauce, walnut, and scallion for a balance of richness and texture. The Yaki Corn leaned bold and savory, grilled and marinated in tobanjan miso, then topped with parmesan cheese for a smoky, slightly spicy, and umami-packed bite. For mains, the Cod Cream Udon was rich and comforting. Thick udon noodles were coated in a creamy cod roe sauce, with pork and vegetables adding depth and heartiness, while still maintaining balance with a slight briny note from the roe. The Shoyu Chintan offered a lighter contrast a clear chicken broth seasoned with soy, topped with tender pork chashu, delivering a clean yet deeply satisfying flavor note: it contains pork and shellfish. We also explored a variety of yakitori, including wings, gizzard, steak, beef tongue, tuna, and the Salmon Yuzu Karashi. Each skewer highlighted its ingredient well grilled to bring out natural flavors, with a light smokiness. The salmon stood out with its yuzu karashi, adding a citrusy heat that elevated the richness of the fish. To drink, the mocktails were refreshing and thoughtfully made. The Ruby Basil blended basil, strawberry, lime, and soda for a slightly sweet and herbaceous profile, while the Green Spark combined cucumber, mint, lime, and soda for a crisp, cooling finish. Dessert was just as well executed. The Matcha Parfait layered Hokkaido milk soft serve with matcha warabimochi, rice puffs, and matcha sauce bringing together creamy, chewy, and crunchy textures. The Hokkaido Soft Serve on its own was smooth, milky, and clean in flavor. The Suishingen, or raindrop pudding, was delicate and lightly sweet, served with soybean powder and brown sugar sauce. A thoughtful touch to end the meal, they also serve hot green tea alongside the desserts, which balanced everything out nicely. The food here is genuinely impressive each dish thoughtfully composed with quality ingredients, balanced flavors, and attention to detail. Paired with the inviting ambiance and attentive service, NONONO delivers a dining experience that feels both refined and effortlessly enjoyable.