A Handroll Is Only Complete For a Moment.
A Handroll Bar
by Shinn East and Thirteen Water
The Idea
Nori Shinn began with something simple.
A handroll is simple- Nori, rice, fish.
It is good, but only for that moment. If left out too long- the nori softens, the rice cools, the balance is lost before it is eaten.
Nori Shinn is built around a different approach.
Each handroll is made to order. Served immediately. Eaten in that moment.
Because a handroll is only complete for a few seconds.
There is a point, when the nori is still crisp, the rice still warm, and the fish sits exactly as it should.
That is the moment we care about.Everything here is designed around holding that moment as long as possible.
The Counter
A counter, not a dining room.
Seating is close to the chef.
Each handroll is made to order.
No queue of dishes. No overlap between courses.
One handroll. Then the next.
Prepared only when the previous one is finished.
The sequence begins when seated. Handrolls are prepared in front of the counter, one at a time. Each is served immediately upon completion. The next begins only after the last bite. Pacing is not formal. It is functional. The experience follows the rhythm of the food.
The Experience
The menu remains focused. A small selection of handrolls, built around seasonal fish.
Warm rice.Crisp nori. Prepared Fish.
Things To Know
Walk In Only.
Yes, we also miss the good old days of just walking in to a restaurant, without planning and, without reservations.
We are walk in only, no reservations and no dining limit. Just walk right in.
No Tipping, Service Included.
Service included, no tipping necessary.
Not Omakase.
Order our set or order a la carte. There is no prix fixe menu, order to your liking.
