Nozawa Bar

“The best sushi experience we've ever had. From the incredible service (our sake cups were NEVER empty, shoutout to the GM Sue), to the multiple rounds of delicious, unique seafood, to the genuine passion from the head chef, it was one of those evenings that left a lasting imprint. And the ambiance was a perfect blend of traditional Japanese cuisine and a modern, exclusive LA atmosphere. We can't wait to go back. Could not recommend this place enough.”

“The best omakase I’ve ever had outside of Japan! It was an incredible experience that will not disappoint or leave you hungry. Chef Sada and team are wonderful, if you have the chance to come here it’s so worth it.”

“Delicious, Michelin experience. It’s located behind Sugarfish and hold 12 diners, so it’s an intimate experience. Great for a special occasion or to really celebrate life. Below are my stream of conscious notes from the dinner: Uzaku - freshwater eel and cucumber; very tender Hokkaido octopus - comes with yuzu salt and chef recommended we try it without soy sauce first Bluefin toro sashimi - it’s just the cheek and extremely soft Akamutsu from Nagasaki - a nice yuzu finish Engawa - aged halibut from Boston; a bit of a harder fish but a nice bite Ko Ika - baby squid had a nice shiso element for some edge Isaki - with yuzu zest on top; I liked this a lot Uni from Santa Barbara - mostly sweet a surprise spicy kick; very fresh Sawara (king mackerel) - very, very tender with creamy finish Hokkaido scallop - very soft and similarly tender Shabu shabu wagyu - from New Zealand; first piece is “their style” and the second one is your choice; Ankimo (monkfish liver) - it looked a little bit like cat food but came with a yuzu miso sauce that was unique Iwashi (sardine) - with ginger and garlic on top Zuke (red tuna) - beautiful vibrant red color Churro - medium fatty tuna Mirugai (giant clam) - very firm with a yuzu taste Kinmedai - this was lightly grazed by the butane flame and that gave it a nice smokiness Maine lobster nigiri - another one with a light yuzu zest Sea eel nigiri - nice bbq sauce and super soft Maine lobster handroll - by this point, I’m getting so full and I don’t know how k finished this, but I did. Apricot lane farm Tamago nigiri - I’m a fan of tamago but my sister isn’t; a lighter episode Mandarin sorbet with berries - super fresh and juicy - a great palette cleanser.”

“A Michelin-rated omakase sushi restaurant hidden inside of one of Los Angeles’ beloved Sugarfish locations. It’s almost like a speakeasy but for sushi! Definitely make reservations since they only seat 10 people per session. Chef Sada has recently taken the reins for the restaurant and does not disappoint! The quality of the freshness of the seafood here is top notch! I’ve been to a few sushi and omakase places and the quality definitely stands out! To really get an idea, I would try get a few omakase places under your belt before coming here to throughly appreciate it. My favorite bite was the Santa Barbara Uni! The contrast in temperature and flavor was so pure!! There’s no flairs or gimmicks and is pretty traditional. The space is a traditional wooden bar-style seating so you’ll get to see Chef Sada and team work their magic. Overall, wonderful experience and would love to come back!”

“Everything was fantastic. The vibe was very casual which is very California. Some may prefer a more formal affair but it very much suited my sensibilities. Everything was similar in quality to what I've had in Tokyo but obviously much more expensive. Price-wise.... It's about the best you can expect in LA. Most everything more expensive has been disappointing, anything cheaper is missing something critical to the omakase experience. Frankly I'm surprised by how many high end sushi restaurants don't even use real wasabi or serve the very same omakase menu all the time. I'm probably not going to be eating sushi much anymore except in Korea or Japan in the future, the gap between cost and what you get in America is too wide these days. But I'd make an exception for Nozowa Bar. I'd like to experience it at least a few more times before he retires. Honestly with all the LA favorites shutting down I'm curious how this is profitable. $2250 twice a night 6 days a week is $1.4m a year. Which sounds like a lot but given a staff of 4-5 plus prices for ingredients, I feel like I've seen places that should be pulling in twice as much go out of business. It's possible they're leveraging sugarfish to make the books work, but it's also a pace that can wear a man to his bones, so if I were you I'd enjoy this experience at least once considering how fast the food scene in LA changes so much. Minor complains, the design of the restaurant puts the omakase room unfortunately close to the restrooms but the soundproofing is decent. Having complained about ostentatious omakase extensively in the past it's a bit hypocritical to suggest the fare at Nozowa Bar could stand to be more creative, but I wouldn't sacrifice anything of what they've currently cultivated just for the sake of novelty.”