Why we do it this way
A small kitchen
with strong opinions
Noricha is one room in Noblesville with a counter, a fryer and a juice press. We cook a lot of vegetables in the morning and build bowls out of them until we run out. That's the whole idea.
We cook in the morning and sell what we cooked
Everything on the line was chopped, roasted or cooked between six and eleven. When it's gone it's gone. That's not scarcity marketing — it's what happens when you don't cook to a projection.
Vegetables get cooked properly or not at all
Brussels sprouts get seared. Potatoes get roasted until the edges go. Carrots get cut the morning they're used. A vegetable that's been steamed grey and held warm is worse than no vegetable, so we don't serve one.
The price follows the protein and nothing else
Three vegetables and a sauce come with every bowl. We're not going to nickel you for the corn. If you want a fourth vegetable it's a dollar fifty, and that's the whole pricing scheme.
You can see the entire kitchen
There's no back. The rice, the proteins, the sauces and the person building your bowl are all in front of you. If something looks tired, say so — we'd rather hear it than have you not come back.
Things we're not doing
No, thanks
We're not here to tell you what to eat. Get the tofu with all the greens or get the steak with fries — we made both this morning and we'd be glad either way.
Build a bowl →