Openings

Say Hello to Noreetuh, a New Hawaiian Restaurant Conceived by Per Se Alums

An assortment of chef Chung Chow's dishes.
An assortment of chef Chung Chow’s dishes. Photo: Melissa Hom

Even in the oversaturated restaurant market in New York, it’s rare to find a Hawaiian restaurant. It’s especially unusual for that restaurant to be run by three esteemed fine-dining veterans. Chef Chung Chow, Jin Ahn, and Gerald San Jose all met while working for Thomas Keller, but their casual, tropical concept is a dramatic departure from Per Se.

Noreetuh, located in the East Village, is a 42-seat restaurant with ties to Japanese, Korean, and Filipino cuisines. Chow, the opening sous chef at Per Se, grew up in Hawaii, and then lived in Japan and traveled extensively throughout East Asia. His super-affordable menu ($5 to $22) includes dishes like silken tofu with uni and ikura, pork croquettes, spam tortellini, garlic shrimp over sticky rice, and, for dessert, crispy mochi waffles.

Plus: There’s quite an impressive wine list, curated by Ahn. He’s selected high-end wines — with a strong showing from Burgundy and Bordeaux — but they’re relatively affordable, and mostly under $150. Take a look at a few of the dishes:

Spicy gobo, wood-ear mushroom, bellflower root.
Spicy gobo, wood-ear mushroom, bellflower root. Photo: Melissa Hom
Silken tofu, uni, ikura, mushroom, shiso.
Silken tofu, uni, ikura, mushroom, shiso. Photo: Melissa Hom
Corned beef tongue musubi, cilantro, peanut.
Corned beef tongue musubi, cilantro, peanut. Photo: Melissa Hom
Big-eye tuna poke, macadamia nuts, pickled jalapeño, seaweed.
Big-eye tuna poke, macadamia nuts, pickled jalapeño, seaweed. Photo: Melissa Hom
Pork-trotter terrine, celery, red onion, fermented shrimp sauce.
Pork-trotter terrine, celery, red onion, fermented shrimp sauce. Photo: Melissa Hom
Chow noodles, bean sprouts, jalapeño, shiitake, lily flower, spiced tofu.
Chow noodles, bean sprouts, jalapeño, shiitake, lily flower, spiced tofu. Photo: Melissa Hom
Garlic shrimp over rice, romaine lettuce, pineapple.
Garlic shrimp over rice, romaine lettuce, pineapple. Photo: Melissa Hom
Truffle taro chips.
Truffle taro chips. Photo: Melissa Hom
Bruléed hawaiian pineapple, lime zest, ‘alaea salt.
Bruléed hawaiian pineapple, lime zest, ‘alaea salt. Photo: Melissa Hom
The interior.
The interior. Photo: Melissa Hom

Dinner [PDF]
Dessert [PDF]

Noreetuh, 128 First Avenue, 646-892-3050

An Ambitious Hawaiian Spot From Per Se Alums