Nōhri Boston is the result of Chef Charlie Mai’s decades in professional kitchens, shaped by a disciplined approach to technique and execution. After moving to Houston, Charlie expanded his craft into sushi, developing a focused expertise in handrolls, refining precision, speed, and balance behind the counter.

Returning to his hometown of Boston, Charlie set out to create a handroll concept rooted in experience and a clear personal point of view. His work increasingly centered on Nikkei cuisine, a culinary tradition born from Japanese immigrants in Peru, where Japanese technique met Peru’s bold, vibrant ingredients. Over generations, this fusion evolved into a cuisine defined by balance, structure paired with creativity, restraint matched by depth of flavor.

Separately, Nōhri draws inspiration from Japan’s Edo period, an era of peace when samurai sword-smiths transformed their craft from weapons of war into knives of extraordinary precision. That philosophy, intentional technique, mastery of tools, and deep respect for process, guides the kitchen’s approach, allowing ingredients to speak clearly without excess.

During the early stages, Brandon Wriser joined the project, bringing deep experience in sushi cooking. What was intended to be a short engagement evolved organically, and Brandon remained on as Sous Chef, a friendship built in Houston that quite literally transferred to Boston.

That philosophy became the foundation of Nōhri Boston: a handroll bar built on discipline, consistency, and clarity of flavor. Today, Charlie leads Nōhri alongside Billy Chan, Director of Operations. With over a decade of experience in the seafood industry, Billy brings a depth of sourcing knowledge and operational expertise that gives Nōhri an edge few restaurants can match.

Every handroll reflects their shared standards and commitment to craft.