I took my boyfriend here for his birthday and we had a great experience! I made the reservation online and paid upfront the cost of 2 people which was about $500 total. My fear of going to omakase places is that I will pay a lot of money to still be hungry at the end, but I didn't leave Nozawa Bar hungry at the end! The location was located inside Sugarfish in Beverly Hills and since they do a 6pm and 8pm time slot, arrive on time! We were greeted by the chef as we enter in the back of Sugarfish and seated intimately in front of the chef as he prepared every dish in front of us and explained what we're eating. Everything prepared was fresh and flawless and the chef was super nice to talk to. I definitely had favorites and some were definitely things that I've never tried before so it was a pleasant experience to try new things! Overall, I would recommend this place as a date night. It's highly rated for a reason! read more

Best omakase!!! I've been to plenty of top omakase spots, but Nozawa Bar in Beverly Hills is on another level. The ultra-fresh fish, perfectly seasoned rice, and thoughtful courses make every bite unforgettable. Warm hospitality, intimate counter setting, and flawless execution. My fiancée and I will be back soon! read more

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Amazing meal at Nozawa bar, got lead into the space, like a speakeasy at the back of the Sugarfish restaurant, but a speakeasy for sushi. Chef Sada and team had wonderful prep work and watching them work together was an art in itself. The food and sushi as you already know is high quality. The rice was changed 4 times to keep the rice warm and perfect temperature. Highly recommend enjoying the rice. We were very full at the end and were extremely satisfied. The only thing I need to return for is when Uni is fresh and available. Chef Sada brought a fun and enjoyable presence to dinner as he wasn't afraid to interact with everyone. He also wanted to know our favorite dish of the evening. read more

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Intimate and private chef's counter tucked away in the back of the renown Sugarfish- BH. Gives off Speakeasy vibes, but serves a 22 premium course omakase, sourced from Japan and locally along the SoCal Pacific. Tried the Japanese sawara (sierra) for the first time and OMG this has become one of my favs. Also, the monkfish was phenomenal. Prepared cold and creamy, and just dissolves on your palate like a sorbet. Reminded me of the uni sorbet I had at an earlier omakase also in LA. Third, the Wagyu shabu shabu was exceptional. Love this spot! A quiet and intimate omakase spot that I can enjoy more often than just on special occasions. See you again soon read more

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I absolutely loved this place for the price you get 21 dishes and it was so much I couldn't finish but it was of perfection quality. Probably the only omakase experience you need without having to sell a kidney. read more

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Nozawa Bar was easily one of the greatest sushi experiences I've had in my entire life. From start to finish, from being led down a dark corridor to walking out into the fresh Beverly Hills air, this was a 5 star experience. The staff was extremely responsive and catered to our every need, and Chef was nothing short of stellar. He was a consummate professional and took joy in in explaining each piece of sushi and its origins. Chef told us where the fish was from and where they were sourced. The dining experience is incredible intimate, as seating only allows for 10 patrons, and was perfect to celebrate our anniversary. Every dish was crafted masterfully to provide an amazing experience in one's mouth. There are only two services here, 18:00 and 20:30, and the show will go on without you so don't be late! Nozawa Bar is tucked in a quiet back room of SugarFish and the entire experience feels exclusive and elite. This experience and the dishes are well with the price tag if you ask me. read more

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Nozawa Bar lives up to its status as the flagship of the Nozawa sushi empire. In addition to Nozawa Bar, the Sushi Nozawa Group includes Sugarfish (with 12 locations in Southern California and New York City) and Kazu Nori (which specializes in hand rolls, with 15 locations in Southern California and New York City). Nozawa Bar is located in the backroom of Sugarfish Beverly Hills. The only street signage is for Sugarfish. The backroom has a small, L-shaped, 12-seat sushi bar ... cozy without being suffocating. Food: Nozawa Bar only has an omakase menu (which literally means "I'll leave it up to you" and figuratively means that the sushi chef choses the menu) of 21 courses (mostly single pieces of nigiri sushi). The menu focuses on traditional sushi, primarily nigiri with a single hand roll. Nozawa Bar also has a limited sake, beer, and wine menu, and does not offer a sake pairing. The sushi itself was very good. Everything was fresh; the sushi rice was well prepared (which is often overlooked), and the nigiri prepared nicely (for example, the proportion between rice and fish was good). My favorites included: (1) New Zealand pink lobster sashimi (which is a langoustine) ... delicate and succulent, (2) uni nigiri ... simple and super fresh, (3) mirugai nigiri (or giant clam) ... nicely textured and sweet, and (4) tamago nigiri ... surprisingly fun. The other courses were all good, but somewhat ubiquitous and less memorable. One big issue I had was that the dinner's pacing felt rushed. Before I had time to fully enjoy a course, another course would be served. I understand the quicker pacing given there are 21 courses and multiple seating a night, but just an additional 30 seconds to a minute between courses would be nice. Chef Sada was both friendly and professional, willing to engage with and answer questions from the diners. For purposes of comparison, I found Nozawa Bar to be very similar in taste to Morihiro. Service: Service was friendly and generally attentive, albeit somewhat uneven. For example, my water and sake glasses were rarely empty. However, no oshibori (small towel dampened with water for cleaning one's hands) was offered before the start of the meal. Moreover, because sushi is traditionally eaten with the hands (picking up nigiri with the fingers), many sushi restaurants include an oshibori to be used during the meal. Here, it was put out for six diners, but for some reason not put out or offered for the remaining six diners. Odd. Bottom Line: Nozawa Bar is very good. The sushi is fresh and well prepared. Dinner at Nozawa Bar will not leave you wanting. Parking: The Beverly Hills Sugarfish does not offer valet parking, and street parking is limited and can be difficult. However, there is a public parking structure just across the street and a half block north. read more

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Had a wonderful experience with my girlfriends for a bday. The omakase menu was extensive and well worth the cost. Every dish was amazing. Traffic from SGV took about 1.5 hr to arrive at 6pm. Our party of 5 was joined in a small room by two other couples. Honestly small enough to not be completely comfortable talking but each dish was so delicious and worth the attention. Was so stuffed towards the last few pieces. Service was amazing; chef was entertaining. Parking garage is close by. Beautiful decor around the restaurant for the holidays! Thank you Nozawa Bar! read more

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From start to finish, Nozawa Bar has an absolute flawless experience. The quality of all the food on the premade menu is on another level. Every piece of sushi and how it's prepared and presented is perfectly balanced with flavor and the intention behind the presentation is there. The chefs service is something that highlights the experience. His knowledge of the food, where is comes from, how to prepare it, and takes his time to answer any questions is on point. Once you walk into the room you feel relaxed and one with the experience. It's very intimate and the atmosphere is an experience matched with the food. Definitely a must try! read more

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My boyfriend and I booked a reservation for our anniversary dinner. We love Kazunori, so we were excited to try this omakase experience--and we absolutely loved it. The Nozawa Bar is located inside Sugarfish in Beverly Hills. We checked in and waited for the manager to escort our group to a private room in the back, which features a bar and seats 10 people. We paid for our food upfront when we booked the reservation, which came out to about $292 per person, not including drinks. We were given a menu card for beverages, which included sake, wine, and beer. The service was extraordinary. The server wouldn't even let me lift my glass so she could pour my wine. Our plates were immediately cleared after we finished each course, and the bar was wiped down right away. Chef Sada was exceptional and had a great sense of humor. He explained each dish as it was served and answered any questions we had. This was a 21-course omakase experience, and the menu changes with each tasting based on the chef's selections. While many of the dishes were delicious, my favorites were the New Zealand lobster and the Japanese Akamatsu ruby snapper. The fish and nigiri were incredibly fresh and high quality, with clean, delicate flavors throughout. Chef Sada also mentioned that he used four different batches of rice during the meal to keep everything as fresh as possible, which really stood out. The shabu shabu made with 100% grass-fed Wagyu was also delightful--so flavorful! The menu was extensive, and we couldn't believe there were still more courses to come when we were only halfway through. We ended with dessert: a rich, fruity sorbet with berries and hojicha tea. It was a truly lovely experience. read more

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Sure. I'll only go once tho. Wagyu is good. Service is decent. Atmosphere is alright. Nothing extraordinary about the experience.

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. read more

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A small piece of Japan in the heart of Beverly Hills. Tucked away in the back of SugarFish Beverly Hills is a 10 seat wooden canvas where a master sushi chef displays his work of art. Nozawa Bar is the private omakase dining experience that will instantly transport you back to your favorite sushi experience in Japan. Even though it was my first visit, I had the pleasure of experiencing Master Sushi Chef Fujita's omakase before his retirement. Every course was delicious. My absolute favorite was the tamago, crazy I know, but it was THE best tamago I have ever had. Chef Fujita had several assistants to help serve the bar and they all had stern, serious, dare I say scared looks on their faces. You could tell Fujita-sama was all business and took his craft seriously. Thankfully his disciplinary tone did not create an intimidating environment and we all could enjoy our delicious meal. At $225 + a person, this experience is not cheap. However, this is an experience you will remember for a long time. read more

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The high-end sushi scene in Los Angeles is extremely competitive, and Nozawa Bar is one of the better-known competitors. Located in the back of Sugarfish in Beverly Hills, the 7-seat counter under Chef Sada and his staff are very much sushi focused, unlike some of their competitors that inject a bit more diversity into the menu. Consequently the service is friendly but clearly efficient, done in 90 minutes, the fish is very good, and the few non-sushi items (such as shabu shabu-shabu New Zealand waygu) are much appreciated. The focus on fresh loose rice remains, with 4 different pots of rice used for a single meal, including a stuffed tamago. As far as the fish itself, standouts were a little (literally) New Zealand lobster and an aburi kinmedai (golden eye snapper). Ankimo (monk fish liver) portion was oddly large and covered in a citrus sauce that some may or may not prefer, a very firm hotate (scallop), and a few other items among the 21 courses we had. Lobster nigiri and a lobster handroll were served near the end of the meal. Overall the quality was good, but with such a competitive scene, you have quite a selection of Michelin star sushi to choose from. read more

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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! read more

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My mom and I went to Nozawa Bar on June 25, for a late Mother's Day celebration and one final omakase with the wonderful, talented Chef Fujita. It was, as always, an extraordinary dinner. We will miss him enormously, and wish him a long, relaxing retirement. Chef Fujita ran Nozawa Bar for twelve years, and my mom and I started going somewhat regularly, usually together, in 2016. There were years we couldn't make it, but whenever we walked in, Chef Fujita would greet us like old friends. He'd find time between his numerous tasks to ask to see pictures of my children. I eat at a lot of restaurants, some of them often, but Chef Fujita is the only chef I know on this level. He also served some of the best sushi in town. The menu varied from visit to visit, but the essential experience never changed: a 20+ course dinner, mostly nigiri, every bite perfectly constructed and gloriously delicious. The only decision we had to make was what to drink with our food. This time, I chose a half-bottle of sake and a glass of Sancerre. Our last supper started with a bowl of vinegary mozuku and a beautiful sashimi platter with Hokkaido octopus, New Zealand pink lobster, and bluefin tuna akami. Then we had our first run of nigiri: Japanese akamutsu, Japanese kinmedai, engawa, Maine lobster, Santa Barbara uni, Japanese isaki, Japanese iwashi, and Hokkaido scallop. Bluefin kama toro came next, delicate tuna collar sashimi garnished with seaweed. Then Shigoku, Kumamoto, and Kusshi oysters, followed by the amazing ankimo with house miso sauce, a near constant on the Nozawa Bar menu. We switched back to nigiri with tachiuo, then mirugai, ikura, Japanese sawara, and Japanese anago. Maine lobster made one more appearance in hand roll form, and then the final piece: Apricot Lane Farm tamago, with plum and shiso. Dinner ended with yuzu sorbet and farmer's market mixed berries, as well as a cup of hojicha. We took our last picture with Chef Fujita and said our goodbyes. I'm happy for him and hopeful we'll see him again, but sad that it won't be at Nozawa Bar. There's a new chef coming in, apparently an illustrious ringer. I will miss Chef Fujita, but I look forward to my first dinner with Chef Sada. I'm sure that Nozawa Bar remains in good hands. read more

Nozawa Bar is a whole experience. Our group of 9 had the entire place to ourselves, which made it feel even more special. The space is small and intimate, and from start to finish, everything was next level. Chef Fujita is a master at what he does--not just with the food but the whole vibe. The attention to detail in every piece was insane, and the way he weaves in stories while serving just adds to it. Also, he's unexpectedly hilarious, which made the night even better. Every bite was fresh, clean, and perfectly done. You can tell how much care goes into each course, from the selection to the preparation. No distractions, no gimmicks--just top-tier sushi executed flawlessly. I honestly just wanted to ask for a bowl of their sushi rice, it's soooo addicting lol. If you're serious about sushi, Nozawa Bar is a must! read more

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When my husband asked me what I wanted to eat for my birthday, I told him, "Sushi, but make it omakase." So Nozawa Bar is where he took me. Hidden behind unmarked doors, Nozawa Bar offers an intimate and exclusive sushi experience that you'll remember for years to come. There are only 10 spots per seating at a time, which in theory sounds intimidating, but Chef Fujita and his staff were warm, hospitable and crafted an exceptional omakase dinner from start to finish. There were 22 courses in total and although the dishes come in small bites, you'll find yourself to be quite satiated by the end of the meal. Each item we tried was beautifully prepared, delicious and unique from one another. Most of the seafood is sourced from Japan, so many of the dishes aren't necessarily going to be what you'd expect from other typical sushi restaurants. It's hard to choose a favorite from the menu but some of my highlights included the Hokkaido Octopus, New Zealand Pink Lobster, Maine Lobster nigiri, and the Hokkaido Scallop nigiri. The staff was fully attentive and let us know how each dish should be eaten to maximize its full potential. From the expertly prepared food to the top-notch service, Nozawa Bar has certainly proven to have earned its Michelin star status. If you're looking for a special dining experience, this restaurant is certainly an excellent choice for it. read more

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Meticulous fresh and balanced Nozawa Bar is one of the best Michelin sushi experiences I've had in LA. It's tucked away in a popular Beverly Hills restaurant through secret doors an intimate 10-seat omakase-only spot... 22 courses with fish flown in from Japan it was such an incredible experience One thing that stood out was how attentive they are. I wasn't finishing all my rice and they quickly noticed and made adjustments without me even saying a word. It felt so personal The vibe is calm and peaceful just purely about the sushi. The chef and staff are professional but friendly and make you feel at ease. You can tell that they care a lot about the little things-- I would recommend to anyone looking for a stunning sushi experience read more

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Is it expensive... yup. Is it worth it... yup. The experience, the private room, the private chef/s and waitress, the exclusivity, the awesome 20+ courses, you just can't go wrong. If you have the money to spend, spend it at least once here to know what you're missing. read more

Omakase? You might as well sign over your DNR (Do not resuscitate) form to the sushi chef. Sure, I know he's a professional, he'll know what I'll like but can't a man still retain some of his freedom. Could I consult with the sushi chef? Does it have to be a decision made for me by someone else? These types of conversations are the reason I have to occasionally take my significant other out to an expensive intimate sushi bar where, what's on the menu is an approximately 20 course omakase feast. Drinks, of course are not included with the omakase meal. Well, I suppose I can buy health insurance another year. Besides, I'm having sushi; that's healthy right? What unfolded in the next hour was something my palate will remember into the future. Midway through I was starting to wonder if this was not only the best omakase meal I've had but if it was the best sushi meal I've ever had. Everything almost melted in my mouth. I even found out that I really enjoy monkfish. Surprisingly the small 12 seat room made the food taste even more elegant and buttery. All in all, was $700 worth it to have my palate fondled for an hour and discover that I very much enjoy monkfish? I don't know but my assumption is $700 for any meal seems obscene and surreal when there are people in the world eating off of garbage piles. Perhaps that's going too macro. I mean it's pretty surreal I take time to write this when all that is going on. I suppose it's all relative. Stay discovering new taste and perspectives my friends... read more

I had an unforgettable dining experience at Nozawa Bar. Every course of the omakase was beautifully crafted, fresh, and perfectly balanced in flavor and texture. The sushi chefs' precision and attention to detail made each bite a delight. The intimate setting allowed me to truly appreciate the artistry behind every dish. By the end of the meal, my belly was full, satisfied, and incredibly happy. Hands down, easily one of the best omakase experiences in LA I've ever had! This hot spot is a must-try for any sushi lover! read more

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We had an amazing recent experience at Nozawa with the new Chef Sada! First we were led down the back of Sugarfish into the private omakase area, which was cozy and quiet, speakeasy-like. The team was already hard at work preparing the first course of the evening. I found the menu to be very thoughtful - two "halves" separated by an interesting shabu shabu dish and each started by a lighter, brighter dish. My favorite was the chutoro nigiri, but I really appreciated the immense variety of offerings and types of seafood. (I started to get full midway through!) It was honestly mesmerizing watching the chef team at work - I was wondering how the establishment would adapt to a new head chef, but the experience was so seamless and streamlined. Chef Sada was friendly, answering any of our questions, and asking about our favorite dishes, even taking a photo with us at the end. Service was absolutely top-notch. Our waters were constantly refilled, and we ordered a bottle of sake (Nozawa Premium, an excellent taste that drank easily) that was also constantly refilled. We love ginger, and this was also refilled before we even had the chance to point it out. The staff even noticed my dining partner preferred to eat his nigiri with his hands and provided him with a small towel to clean his fingers. All in all, probably one of the best omakase experiences that we've had, and we look forward to the next time we have the chance to dine here! read more

Nozawa Bar - Menu - Sushi Bars Near Me - Beverly Hills, California

I really wanted to love this place as it's been hyped for me all these years. I thought it was good but not excellent. I also have some dietary restrictions that they were not willing to accommodate. Small intimate room behind sugar fish. I'm not sure what all the hype is about. Nothing stood out about Nozawa bar. There's so many places to choose from so I wouldn't go back but happy I tried it once. read more

Great higher-end, Michelin-rated omakase in Beverly Hills! First off, ambiance was very cozy and service was fantastic. The head chef was amazing-- it was definitely an experience watching him prepare the nigiri pieces and cut the tamago. Also, in other restaurants I usually have to pour the sake/wine or water, because service is slow. Here, our sake and water was refilled constantly-- service was definitely 10/10! Food was great too. Overall we ate around 20 pieces of sashimi and nigiri-- I was extremely full by the time we got home! The fish was extremely fresh. I especially loveddddd the uni! It was probably the best uni I've ever eaten in my life!! I'll definitely be back when I'm in the area! read more

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Nozawa is probably one of my favorite places for omakase. They definitely provide great quality fish and a variety of items on the menu. They keep it fresh and new. And I love how the staff and chef Fuji provide top quality service to add to the experience. The private room is for a party of 10, reservations are on a first come first serve basis and the course - 18-21 courses for $225. I would say that's pretty reasonable for the amount of courses and quality that we're getting. Run don't walk to try if you haven't already, from what I hear, this may be chef Fuji's last year. read more

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Amazing! Fresh fish. Nice staff. And it's super cute inside. Would come back! I like the oysters here which is hard for me! Love

This was an incredible, intimate dining experience. Chef Sada maintains a traditional dining experience while allowing the LA atmosphere to play its part. read more

Wow. Where do I begin. Nozawa bar was INCREDIBLE. They completely stand up to their Michelin Star status. I've been to quite a few omakase dinners, Michelin Stars and not, and this was by far my favorite. It is completely worth the price tag. The quality of the fish was spectacular, and the service from the sushi chefs to the server bringing drinks was wonderful. It was an intimate room, roughly 10 seats, and it was calm and serene and relaxing and so lovely. It was 22 courses total, and I was genuinely full by the time we were done! It is a little speakeasy type private room located inside Sugarfish, so don't get confused by the location! 10/10 recommend. You won't be disappointed! read more

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A special experience with small intimate setting. The sushi was fresh and every piece had its own flavors. Thank you for an amazing experience. Must take hubby here to experience! read more

By far the best sushi Omakasa to be exact. Every bite is a delight a whole new experience. The sushi chef is awesome and funny. They take you to the back and sit you down very intimate love it. Can't wait to go back. read more

THE BEST omakase hands down!! Thank you Chef Fuji for always providing the ultimate 2 hour experience! The seating is very intimate with 10 Guests. Chef Fuji is very friendly and funny, he makes sure every detail is met like change fresh rice throughout the dinner. I love seeing the sushi/sashimi are prepared right in front of you for every dish. We have been here throughout the years, from the food to the service we are never disappointed. Thank you to Suji, providing great service from making reservations to the whole dinning experience. read more

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THE DEFINITION OF JAPANESE PRECISION AND PERFECTION! Located in a private 10 guest room in the rear of sugar fish in Beverly Hills, if you can get a reservation then book it. Be prepared to spend a hefty fee and be prepared to be instructed on how to eat sushi. "Eat this in one bite", "don't use wasabi on this piece", "don't put wasabi in your soy sauce". Hey, they got it right, so just follow the instructions and become a sushi connoisseur. The service is impeccable and the private room is very intimate. No drop of soy sauce remains on your space, as it is removed immediately. Su is an elegant and attentive hostess. Chef Fuji demonstrates his expertise while his assistants quietly complete each course (all 20) and present it to each guest. Initially it seems a little stressful (like what I imagine Jiro "does sushi" in Tokyo would be like). Follow instructions and pop sushi in mouth. As the night progresses, you realize that chef Fuji is a comedian and raconteur. He talks about his wife (the shogun) and people from different cities in Japan. Now the sushi. Twenty courses, no need to grab a burger on the way home. First course is freshly cut Hokkaido octopus and New England pink lobster and hotaru ika. Amazing live presentation. Akamatsu (ruby snapper)--wow. First taste for me, dazzling color and melts in your mouth. Mirugai (geoduck) is my favorite and it contracts on the surface prior to being sliced. Maine lobster hand roll was surreal. I'm not a huge uni fan, but this one was generously folded and buttery. Oh and chef boasts that 70% of the fish is from Japan. The courses climax with expertly cut tamago (egg) expertly zig zag cut pockets to hold ume. I'll never go to jiro sushi in Japan but Nozawa fulfills the pickiest sushi lovers dream! read more

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Second time here and it was even more enjoyable. Cozy 10 person bar situated in a private room allows you to get to know you fellow sushi foodies and interact with Chef! Fish is first rate and you will be full after the 18-20 pieces/dishes. Favorites were the lobster roll and the uni but honestly it was nice just sitting back and getting surprised. My only job was to enjoy the great sushi and great company! read more

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It's the dawn of a new era at Nozawa Bar. Chef Fuji has retired and the new sheriff is Chef Sada. The menu contained items that look familiar. You have to look hard to find the difference. However, the changes are there, but very subtle. The changes, though subtle, affect the sushi positively. Nozawa Bar is in good hands. It's the second coming for another 12 years. For the Nozawa Bar die-hards, see you there! read more

It was fantastic experiences. Went with my boyfriend for his birthday and he loved it. The services is A+. read more

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24 courses! Yes plz! 4th time here & still as good as the 1st. - uzaku (eel & cucumber) 5/5 - Hokkaido live octopus (sad but good) 5/5 - new Zealand pink lobster (give me 10 of these!) 5/5 - Ruby snapper (so soft w/ a touch of Yuzu)5/5 - Halibut fin 5/5 - Squid 5/5 - Maine lobster - Santa Barbara uni (usually don't like Santa Barbara since it's too briny but this was so good) 5/5 ***got busy talking after this but here's the rest of list*** - isaki - sardine - Hokkaido scallop - kama collar - oysters - ankimo - kinmedi - giant clam - ikura - sawara - anago - lobster handroll - tamago You might get a little confused but you actually walk through Sugarfish and into a private room in the back. It's allowed hustle and bustle in the main restaurant but once you get into the room in the back it's incredibly quaint. Seating for only 10 people. Park at the Beverly Hills public parking. If you come after 8:00 it's a $5 flat rate otherwise it's increments that go up to $16 after 3 hours. read more

Nozawa Bar - Sushi Bars Near Me - Beverly Hills, California

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Taste: 5 Creativity/Authenticity: 5 Atmosphere: 5 Service: 5 Bang for your buck: 4 I've been on an omakase bender, and this has been on my list to hit! Came here with some friends and to start, they don't start the omakase til everyone in the 10 seat room is here so that's how serious this place is. Now you walk past all the poor people lol jk, as you make your way to a back room, where one of the best experiences you can have for sushi in Los Angeles. First it's very traditional so please don't expect mayo sauces up rolls this is for the sushi heads!! And @$245 a pop it weeds out the posers lol jk. Now I didn't get to xp my last sushi at the original sushi nozawa in studio city before it closed, because it was sold out!! So I was excited to try this spot! Sad nozawa wasn't there but we got chef Fujita who was incredible!! Started with the New Zealand pink lobster and if I could order 100 I would!! Holy, now don't get me wrong the sushi here was phenomenal, but only specific portions, some were interesting to say, but still delicious. Service here is 5 star, our waitress was so quick and attentive, never had an empty sake glass. Overall this is one of the best experiences I've had for sushi, top 5 in Los Angeles, so that says a lot. Price is a little pricey but def worth it and I would recommend it, but not for people who cover their sushi in sauce! Thank you chef Fujita sensational! read more

I've been to sugarfish a few times, but this was my first time going to nozawa. I was already impressed by the quality of sugarfish, but nozawa is next level. Nozawa is a quaint sushi bar hidden behind sugarfish. It only holds about 10 people, making the omakase experience very personalized with the chef. The chef was amazing, he interacted with the diners the entire night and had a huge smile on his face the entire time. He even took pictures with each party after and posted it on his instagram. I love how passionate he is and it shows in his food. I've had various omakases, but this one was the best by far. This had 20+ courses of some of the freshest, tastiest seafood I've ever had. The items were very unique-- never had baby squid before--but there were no misses at all. Without a doubt, will be back read more

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What an incredible experience. I will be dreaming about Nozawa until I return. For $300 per person out the door, it is reasonable for an omakase experience. People will say "it's not really omakase, it's a set menu" blah blah blah. Ignore the haters. The fish is of the quality you would expect from a place like this. I tried several things I'd never had before and things I'd never heard of. the service was top notch as well. The head man was a joy to talk to and took pictures with the guests after. Perfect for a special occasion or not! read more

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