Junichi Matsuzaki

At Noz 17, Junichi Matsuzaki works from a discipline of quiet precision, where the role of chef is measured in timing, control, and consistency. The practice here is built on exact technique and a steady rhythm, with attention to detail doing the work of keeping each course composed.

At Noz 17, the menu moves between nigiri and otsumami without forcing a hard break between one and the next. Prepared in the Edomae style, Junichi Matsuzaki’s cooking reflects a method that values clarity, restraint, and careful handling of each ingredient. The sequence reads as deliberate and fluid at once, with delicacy and depth set in balance. Chef Matsu’s signature miso soup and tamago are served as part of the Noz 17 tasting menu.

They bring continuity to the meal, sitting within the omakase sequence as points of warmth and familiarity. In that setting, they anchor the pacing of the menu and give the room a clear reference point.

Junichi's signature dishes include miso soup and tamago. In his work at Noz 17, they carry the same understated confidence as the rest of the menu: modest in presentation, exacting in execution. Their value is in balance, timing, and texture, the kind of dishes that register gradually rather than all at once.

A signature miso soup and tamago, credited to Chef Matsu, are served as part of the tasting menu. In that context, they function as part of the restaurant’s identity, tied to the broader cadence of the meal rather than set apart from it. Their presence gives the Noz 17 tasting menu a fixed point within its flowing progression.