Chef Ta Mai spent decades in professional kitchens developing a disciplined approach to technique and execution. After relocating to Houston, Ta broadened his culinary craft by embracing sushi, honing a specialized focus on handrolls. Behind the counter, he sharpened his precision, speed, and sense of balance, elevating each piece with disciplined technique and thoughtful execution.

Returning to his hometown of Boston, Ta 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 adaptation 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. NŌHRI Boston is a handroll bar built on discipline, consistency, and clarity of flavor.

Ta leads NŌHRI alongside Billy Chan, Managing Partner with over a decade of experience in the seafood industry, bringing a depth of sourcing knowledge and operational expertise that gives NŌHRI an edge few restaurants can match.