Norikase

“A menu where you leave everything up to the chef… That’s the concept of omakase. A curated, multi-course dining experience where each dish is selected by the chef, and usually a surprise to the guest. I recently had the opportunity to visit Norikase in Southside for their 19 course omakase experience, which currently features their spring menu. Yes, they change the experience with each season, making it a great excuse to visit again and again. One of my top bites of the meal was the milk bread toast topped with toro tartare, Hokkaido uni (sea urchin), caviar, and gold. If you love tartare, this is a must. It was rich, fresh, and absolutely indulgent. This was followed by the smoked kampachi, inspired by summer BBQ flavors. It was finished with a chili ponzu sauce that added the perfect amount of heat. Another favorite of mine was the salmon confit with fennel purée, smoked trout roe, scallion chive oil, and a fried lotus root. The preparation of the fish was so unique, and the smoked trout roe added a deep, savory flavor that literally exploded in your mouth once the roe burst. It was a full sensory experience. And I’d put that scallion chive oil on just about anything. From there, we were presented with 10 pieces of nigiri, each one thoughtfully prepared and beautifully presented. Every cut of protein was incredibly fresh, and the chef not only described each piece but also shared insight about the flavors and fish, which made the experience even more special, especially as someone new to omakase. Standouts included the sweet shrimp nigiri with lemon and black lava salt, the otoro (fatty tuna), which was so rich and flavorful it didn’t need anything extra. Some pieces were lightly seared, adding a subtle charcoal flavor that balanced perfectly with the natural freshness of the fish. Of course, the A5 wagyu was absolutely phenomenal and just completely melted away in my mouth. What I really appreciated about the courses overall was the balance of sweet and savory flavors throughout. As someone who doesn’t always branch out when ordering sushi, this was such a fun and approachable way to try new things. Every dish felt intentional, and you could really feel the chef’s passion behind each course. My absolute favorite dish of the night, and honestly something I’d go back just for, was the foie gras crème brûlée with unagi (eel). I wasn’t a fan of foie gras before this, but this completely changed my mind. It was beautifully creamy and slightly warm, paired with the subtle sweetness of the eel, and topped with that perfectly caramelized sugar crust. Unreal. We ended the evening with a few desserts, including a sakura (cherry blossom) panna cotta with yuzu syrup, which was light, delicate, and the perfect finish. Chef also sent us home with a little pastry which I ate in the car before I even made it home… that’s how good it was. I’ll leave that one a secret for those of you who go experience this! Not only was the chef fantastic, but the bar menu was outstanding as well. I ordered the Purple Zen, which used pea flower infused gin, and was presented with a smoked rosemary branch. Each sip of that drink filled my senses with that smokey rosemary… absolutely delightful. The Green Hikari was a recommendation from our waitress. It is made with Pisco (similar to brandy) and heavy on the cucumber. It also had an egg white froth, which in my opinion, you can’t go wrong with. I can’t recommend Norikase enough. It honestly felt like watching a live episode of Top Chef right in front of us. If you’re looking for a memorable dining experience, whether it’s to celebrate something special or just try something new, I highly recommend the omakase experience at Norikase. The chef was not only incredibly talented, but also personable, engaging, and clearly passionate about his craft, which made the entire experience even more enjoyable. If you’re in the Jacksonville area and willing to splurge, this is one I’d highly recommend.”

“This was our 2nd time here and it was just as memorable as the first. The food and service have been incredible both visits. Bri and Alex are both fantastic! Alex made a birthday celebration last month feel extra special and took the whole experience to another level. When family from out of state came to visit, we wanted to take them somewhere unique and fun and this was the easiest and best choice! They loved it! Will be back for sure! … the thai tea crème brûlée, Wagyu hot stone and wild garlic mushrooms👌”

“My wife and I went here for date night because she had mentioned before that I never take her out anywhere fancy. So like any listening husband I took note and this place far exceeded both of our expectations. It's pricier than any of the cheaper restaurants I've ever taken her to (McDonald's, Wendy's...), but that's because the food is fresh and S-tier. Ms. Emily was our waitress and she was super informative on each dish. I felt like she was even telling us the origin story of each fish. We even got to taste caviar for the first time together! (I don't really care for caviar now, but it was nice to feel like a rich person for one night.) If you have a distinguished palate, then you should definitely check this restaurant out though.”

“Let me start out by saying that yes, I am a sushi and sake snob (amongst others). This is probably the best sushi place I have ever been to….amd that’s saying a lot. The service is a 5 star and her food is a Michelin star quality. I was not able to do the omakase (can’t imagine how great that is cause my wife does not eat raw. The presentation and atmosphere is very sophisticated. The person that pulls everyone together is Emily. She was so attentive and recommends the best dishes and sake. Coming from Southern California we are used to great sushi. However, this place is the epitome of a sushi experience.”

“My wife and I were looking forward to a great dinner with another couple, but we left feeling disappointed given the price point and expectations. When our server first approached the table, she took the drink orders from the two ladies and then left before asking my friend and I what we would like. She didn’t return until their drinks were ready, which wasn't less than 10 minutes. Only then did she realize we were still waiting, took our orders, and left again. We felt like we were left to twiddle our thumbs and watch our ladies sip their drinks. Note that we arrived at 5:45 and the dining area was not very busy. When the drinks arrived, my friend and I were confused. I had ordered a mezcal-based drink, and he ordered one with a berry garnish, yet his arrived with smoky notes while mine did not. We ended up swapping and both enjoyed what we had, but it was a strange mix-up that wasn't fielded by the bartender or the server at an upscale restaurant. The server also moved very slowly and deliberately throughout the meal, almost in a processional manner. It’s possible she was dealing with an injury and doing her best, but service overall felt sluggish. Another issue was with water service. My wife ordered a bottle of filtered water, but her glass was topped off with tap water before we noticed. The server apologized and brought a new glass, but it nearly happened again when a different staff member approached. The restaurant really needs a clearer way to distinguish water choices at the table. Although our party of four remained polite and didn’t raise these concerns during the meal, an automatic 20% gratuity was added to the bill. For a four-top, that felt excessive, especially given the service issues. We certainly wouldn’t have stiffed our server, but the experience didn’t warrant a full automatic 20%. All of this gives us pause before returning to Norikase. I’ve chosen not to include the server’s name from the receipt photo because this seems more like a training and systems issue than a problem that should be pinned on one individual. My hope is that management addresses it at a broader level. Thank you so much for your attention to this matter.”