Chef Kazunori Nozawa is an LA sushi legend, an artist with a “Trust me” philosophy that aficionados never questioned. (Though some detractors did.) After closing his beloved Sushi Nozawa in early 2012, the chef put his expertise to work at Sugarfish, a small local chain modeled after his style behind the bar. Now interested parties can find him supervising skilled chef Osamu Fujita at the Nozawa Bar, a speakeasy of sorts in the back corner of the Beverly Hills Sugarfish location.
Guests at Nozawa Bar are seated at an intimate 10-seat L-shaped bar, and five minutes later—everything is strictly timed—an omakase adventure based on the day’s fish-market offerings begins. For J.L., the ride included 18 courses of decadent nigiri, sashimi, and hand rolls, plus a few bonus rounds (at additional cost). Highlights included isaki flown in from Japan, Spanish akami atop magnificent sushi rice, and a luxuriously warm hand roll of ise ebi (spiny lobster).
“Overall, Nozawa Bar marks Nozawa-san’s return to upper echelon sushi dining in Los Angeles,” says J.L., who’s certain that a reservation at the exclusive counter will soon be considered one of the hottest tickets in town.
Discuss: Nozawa Bar [Long Review + Photos]
Photos of (clockwise from left) isaki, akami, and ise ebi hand roll by Chowhound user J.L.