Experience the flavors of Hawaii in the heart of New York City at Noreetuh. This Michelin-recognized restaurant is one of the only modern Hawaiian concepts in the city, bringing you an innovative take on traditional island cuisine. Our chefs use locally-sourced ingredients and time-honored cooking techniques to craft traditional Hawaiian dishes that are both comforting and delicious. From savory poke bowls to sweet malasadas, Noreetuh has something for everyone. Come discover why this up-and-coming restaurant is making waves in New York City’s culinary scene!
Island Flavors at Noreetuh in NYC
“Our restaurant serves modern Hawaiian cuisine in a casual setting. The mood set at the restaurant is relaxed and casual, but the food and beverage selections are very serious and high quality,” Jin Ahn, noreetuh’s Partner and General Manager, explained. “In this age of going either extreme of ultra-cheap or ultra-luxury, we aim to straddle the middle for diners looking for a unique, high-quality dining experience without shelling out a mortgage payment.”
Menu selections feature a variety of flavorful options, including Dry-Aged Beef Pipikaula, Swordfish Pastrami, Monkfish Liver Torchon, Mochiko Chicken Loco Moco, Kimchi Fried Rice and more. Diners can also enjoy over a dozen choices of musubi (there’s even a golden ossetra caviar supplement to elevate the experience).
“One of the most important curating processes is working with a flavor combination that is unique yet familiar. For example, we use an extremely high-quality cut of meat called Iberico Secreto, which is truly a beautiful and flavorful meat from Spain,” Ahn told us. “We put a calamansi-chipotle glaze and grill it, giving it a Southeast Asian twist while serving simple pickles of daikon radish and jalapeños, which are traditional accompaniments to a BBQ pork in Korean BBQ houses.” The restaurant is also a fantastic destination for wine lovers—noreetuh has won the Wine Spectator’s Best Award of Excellence five years in a row.
Ahn credits much of noreetuh’s success to the stellar culinary team, “They’re the hardest working culinary team in New York City, mentored by our Chef Chung Chow with many years of experience at the highest caliber of fine dining establishments. Everyone comes in with a mindset of learning every day, taking pride in one’s work and honing his/her skills so that one day you can pay it forward to others looking to walk their path.”
“noreetuh is truly a child of naive Asian American immigrants. All the partners (myself, Gerald San Jose & Chef Chung Chow) all grew up in a middle-class immigrant family from different parts of the country,” Ahn said of the restaurant. “We all ended up in New York City, where we learned how to cook, serve and operate in a high-end environment, Per Se. Rather than doing a high-end establishment, we wanted to offer more accessibility and spread the joy of haute cuisine.”
