The newest addition to the Restaurant Collection at SIMON Roosevelt Field Mall, Nomiya — which translates to ‘saloon’ — stands as the area’s first izakaya. Inspired by the Japanese philosophy of minimalism, the Nomiya interior is split between a hickory-accented bar and windowed dining room framed by black granite walls.
After having successfully opened Keki Modern Cakes – the bakery that single-handedly brought the viral bouncy cheesecake trend stateside – founders Ajay Chawla, Lawrence Wai, and Moul Kim sought to introduce Nassau County to sophisticated East Asian fare with a unique, local spin.
A tenured sushi chef who is also trained in the art of robata, Chef James Choi draws from his Korean heritage and experiences in Japanese kitchens. The menu at Nomiya features what can be deemed Japanese guacamole in the form of Nomiya signature Avocado Bomb. Chef envelops spicy tuna in thin slices of avocado, then serves the ‘bomb’ atop a bed of tempura flakes and housemade ube and lotus chips. Signature rolls include the locally-sourced Suffolk Roll, a kani and cucumber roll topped with torched yellowtail belly and a seven-spice shichimi sauce, and the smoky Nomiya Roll, a tuna asparagus maki garnished with spicy lobster which arrives tableside billowing sesame-scented “dragon’s breath.”
Guests can pair their meal with one of the eleven premium bottles of sake listed on the menu, such as the unfiltered, cream-colored Yuki Tora Snow Tiger Nigori or bright, effervescent Uka Junmai Daiginjo; or opt for a refreshing cocktail made with soju – the national drink of Korea which is commonly distilled from wheat and sweet potato. Also available are housemade sodas flavored with either lychee, yuzu, or mandarin, and imported wine and beer selections.
Nomiya has a seating capacity of 75, as well as outdoor seating, and is located in the SIMON Roosevelt Field Mall at 630 Old Country Road in Uniondale, NY. Hours of operation are 12pm to 10pm daily. The izakaya now joins the Restaurant Collection which also includes Tom Colicchio’s Small Batch and the Altamarea Group’s Osteria Morini.