los angeles - beverly hills: nozawa bar

tommy finds delicious fish and a new friend at nozawa bar...

japanese jellyfish

japanese live octopus, hawaiian bigeye tuna, japanese wakame

ecuadorian bigeye toro nigiri

japanese sumi ika (squid) nigiri

alaskan king crab nigiri

santa barbara uni nigiri

hokkaido scallop nigiri

japanese tatiuo (hairtail) nigiri

japanese katsuo (bonito) nigiri

yamaimo ume shiso handroll

kusshi oysters

ankimo (monkfish liver)

boston sawara (sierra) nigiri

japanese akamutsu (ruby snapper) nigiri

mirugai (giant clam) nigiri

japanese shimaji (stripe jack) nigiri

japanese kamasu (barracuda) nigiri

maine lobster handroll

japanese anago (sea eel) nigiri

tamago (apricot lane eggs) nigiri

mandarin sorbet and farmers market berries; hojicha tea (roasted green tea)

chef fujita with his new bff

tommy says:  a very private, fun, and delicious meal!  at the back of the beverly hills sugarfish, is a private 10-seat room, details of the rules (yes, there are rules) are on their website.  the restaurant has nozawa's name, but it is chef fujita who masterfully serves up the goods.  all of the fish were pretty amazing! the yamaimo ume shiso handroll was served as a palette cleanser, and not really my cup of tea, and the sauce on the ankimo was a little thick and a touch too sweet for my taste.  king crab, scallop, uni, lobster hand roll, and dessert (delicious sorbet!) were personal favorites; really excellent sushi overall.  chef fujita keeps the mood light which made the experience all the more memorable.  

nozawa bar
212 n canon dr 
beverly hills, ca 90210
(310) 276-6900
http://www.nozawabar.com/