NŌHRI STORY

NŌHRI began with friends who shared a commitment to good food and thoughtful hospitality. Our kitchen speaks Nikkei: Japanese technique expressed through Peru’s ingredients and flavors.

OUR NAME

Nori, the seaweed used in handrolls, inspired our name. The added “H” symbolizes two knives, one for Japan and one for Peru. Together, they represent the craftsmanship and partnership behind NŌHRI.

THE BLADE

Our guiding image is a blade made to nourish. It reflects the care we bring to our tools, ingredients, and work in the kitchen.

OUR APPROACH

Care extends from sourcing and preparation to the way we welcome each guest. Our team includes lifelong friends, family, and trusted collaborators who share responsibility for the experience.

BEYOND THE DINING ROOM

With Boston Bluefin, we are exploring seafood delivery and new hospitality experiences. Each builds on the same attention we bring to the restaurant.

NŌHRI Boston’s Chef Ta Mai

CHEF TA MAI

Executive Chef & Owner, NŌHRI Boston

Classically trained in French cuisine, Chef Ta brings technical discipline to NŌHRI’s Japanese–Peruvian menu. He leads the kitchen with a focus on ingredients and precise preparation.

OUR TEAM

  • FOOD & BEVERAGE DIRECTOR | PARTNER

    Billy leads food and beverage strategy. His seafood expertise and work as Director of Operations at Boston Bluefin connect the kitchen with local and international suppliers. He and Chef Ta have been friends since childhood.

  • BRAND & HOSPITALITY DIRECTOR | PARTNER

    Yvan leads NŌHRI’s brand, guest experience, and community relationships. His work connects the restaurant’s story with its service, partnerships, and place in Boston.

CONTACT US

Questions or ideas? Get in touch.