NŌHRI STORY

NŌHRI was built on friendship, craftsmanship, and a shared vision for what modern hospitality can become.

At its core, NŌHRI is the result of friends with different expertise, different journeys, and one shared obsession: delivering bold flavors, exceptional hospitality, and some of the highest quality seafood in the world.

Our culinary language is Nikkei cuisine, where Peru’s vibrant, expressive flavors meet Japanese discipline, technique, and precision.

To us, this is not simply fusion. It is a deliberate and respectful expression of two cultures whose histories have intertwined for generations. Every dish is designed to honor both traditions, celebrating Peruvian creativity while grounding it in Japanese craftsmanship.

THAT PHILOSOPHY IS REFLECTED IN OUR NAME.

NŌHRI is inspired by nori, the seaweed central to hand rolls and a foundation of Japanese cuisine. By adding the “H,” we created something original and symbolic.

The “H” represents two knives placed together, one honoring Japan and one honoring Peru. It is an emblem of craftsmanship, balance, and partnership between two cultures brought together through food.

The concept is also inspired by the EDO period, when Japanese sword-smiths transformed their mastery of steel into the creation of culinary knives. What was once designed for battle became a tool for nourishment, carrying forward the same precision, discipline, and pursuit of mastery with a new purpose.

That transformation became our guiding metaphor: honoring tradition while creating something meaningful for today.

AT NŌHRI, DETAIL IS EVERYTHING.

Precision extends beyond the plate. It shapes our sourcing, service, presentation, and atmosphere. We believe excellence lives in the smallest decisions, and true hospitality is built through consistency, intention, and care.

OUR TEAM brings together expertise across FOOD, HOSPITALITY, SEAFOOD, and STORYTELLING.

Executive CHEF TA MAI is classically French trained, bringing the discipline, precision, and technical mastery of French cuisine to NŌHRI’s Nikkei philosophy. His culinary style is shaped by a deep respect for Japanese craftsmanship and the bold, vibrant flavors of Peru, resulting in dishes that are both technically refined and creatively expressive. Every plate reflects years of experience, unwavering attention to detail, and a passion for delivering an unforgettable dining experience.

BILLY CHAN is an internationally respected seafood expert whose global network of fishermen, harvesters, and trusted suppliers provides NŌHRI with access to some of the world’s finest seafood. Through his leadership at Boston Bluefin, he works directly with both local and international fisheries, sourcing exceptional products from renowned waters around the globe. His uncompromising standards for quality, freshness, and sustainability ensure that every ingredient served at NŌHRI reflects the highest level of craftsmanship and provenance.

YVAN ROJAS brings expertise in brand strategy, storytelling, hospitality, and business development, helping shape the vision of NŌHRI beyond the dining room. Through strategic partnerships, public relations, community engagement, and guest experience, he works to ensure that every interaction reflects the restaurant’s commitment to exceptional hospitality while sharing NŌHRI’s story with audiences both locally and beyond.

Together, the team represents the foundation of NŌHRI: craftsmanship, culture, hospitality, and the belief that a dining experience should be greater than food alone.

WE HAVE BUILT MORE THAN A RESTAURANT. WE BUILT A CULTURE.

At NŌHRI, there are no employees, only team members. Many are lifelong friends, family members, and trusted collaborators. We operate as an extension of that foundation, built on respect, discipline, and a commitment to quality first.

OUR VISION EXTENDS BEYOND THE DINING ROOM.

Through our partnership with Boston Bluefin, we are exploring new ways to connect people with exceptional seafood, including a direct sea to table experience that brings restaurant quality sourcing into the home.

We are also expanding the NŌHRI philosophy through curated hospitality experiences, partnerships, and environments where our commitment to craftsmanship can continue to grow.

What began as a restaurant is becoming something larger: a platform for hospitality, storytelling, and access.

NŌHRI is rooted in friendship, shaped by history, and defined by craftsmanship.

AND THIS IS ONLY BEGINNING.

NŌHRI Boston’s Chef Ta Mai

CHEF TA MAI

Executive Chef & Owner, NŌHRI Boston

OUR TEAM

  • FOOD & BEVERAGE DIRECTOR | PARTNER

    Billy Chan is the quiet force behind NŌHRI’s commitment to uncompromising quality. A childhood friend of Executive Chef Ta Mai, Billy brings years of seafood expertise, operational discipline, and a deep understanding of sourcing at the highest level.

    As Director of Operations at Boston Bluefin, Billy works directly within the world of premium seafood processing and distribution, providing access to some of the highest-quality seafood available worldwide. His knowledge of sourcing, freshness, seasonality, and product integrity creates the foundation that allows NŌHRI’s culinary team to push boundaries with confidence.

    At NŌHRI, Billy leads food and beverage strategy through a simple philosophy: exceptional dishes begin long before they reach the plate. From selecting world-class seafood to developing partnerships and maintaining quality standards, he ensures every ingredient reflects the discipline and craftsmanship behind the brand.

    His lifelong relationship with Chef Ta and shared obsession for excellence represents what NŌHRI was built on friendship, trust, and a commitment to creating something greater together.

  • BRAND & HOSPITALITY DIRECTOR | PARTNER

    Yvan Rojas is the storyteller behind NŌHRI, shaping the brand experience beyond the plate. With a background spanning branding, public relations, marketing, hospitality, and strategic partnerships, Yvan brings a unique ability to transform ideas into meaningful experiences that connect with people.

    Having worked alongside Fortune 100 companies, emerging brands, and boutique hospitality concepts, Yvan specializes in building ecosystems by bringing together the right people, resources, and opportunities to help brands grow with purpose.

    At NŌHRI, Yvan leads brand strategy, guest experience, community relationships, and hospitality culture. His focus is ensuring every touchpoint, from the story and atmosphere to service standards and partnerships, reflects the same discipline, attention to detail, and craftsmanship found in the food.

    Guided by the belief that restaurants are built on more than great dishes, Yvan helps create the emotional connection that turns first-time guests into lifelong supporters.

    For him, hospitality is about making people feel seen, welcomed, and valued. It is this commitment to relationships, storytelling, and unforgettable experiences that helps drive NŌHRI’s vision far beyond the restaurant walls.

    Built on friendship. Shaped by history. Defined by craftsmanship.

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