Nozawa Bar

Awesome!!! Highly recommended to anyone that loves Sushi. Over 22 plates of some of the best tasting fish you can have anywhere. Chef Fuji is such a nice person besides amazingly talented. He takes a picture with all his customers and on Instagram after the meal
It’s an amazing experience and if your looking for something different, semi private and unique this is it. It only seats 10 people and they get booked extremely fast so make your reservations early!!!

Fresh ingredients, amazing value (22 course!) and great-​tasting sushi aside, Chef Fujita is enough reason to visit this back-​room secret hideout sushi bar.

My boo surprised me with a birthday dinner at Nozawa Bar. We first arrived in Beverly Hills, lucky enough to find street parking. For those not so lucky, there’s a lot for $ 5 right next to bouchon.
We waited at the al fresco bar before being called a group to be seated. It’s a perfect little spot to catch a beer and people watch. The hostess called our name and brought us back to a ten-​person dining area, tucked away behind the Beverly Hills Sugarfish. We felt like royalty and the whole experience eminated exclusivity. Normally I don’t prefer this, but it did add to the magic of the evening.
Chef Osama Fujita and his team of sushi chefs procured a delightful gamut of seafood from jellyfish to scallops to oysters and a variety of nigiri. Each piece was crafted to appeal to the senses. The jellyfish had an unexpected crunch, the Santa Barbara Uni was light and creamy, and the Japanese Aji (Spanish mackerel) had a beautiful silver sheen. Two of my favorites were the East Coast Engawa («Halibut fin») nigiri and the Hawaiian bigeye toro nigiri. The warm, light vinegary sushi rice has the perfect sourness to complement the fish.
Chef is entertaining, fun, and engaging. He gets to know you throughout the night, as he puts on his show. By the end, he goes around taking a goofy picture with each guests to commemorate the experience.
Nozawa bar makes a great date/​occasion spot and honestly for an omakase and the quality of the seafood with the entertainment, I thought it was fairly priced and not overly expensive.

My awesome friend took me here for my birthday celebration and we had a great time! It was my first time here so I was surprised that Nozawa Bar is essentially a private room tucked in the back of SugarFish (the one located in Beverly Hills). The host waited until the seating time, and in our case it was 7:30pm, to seat everyone. Once it was time to be seated, our host led us towards the private room, AKA, Nozawa Bar, and told us to mute our mobile devices before entering. I must say, the private room felt exclusive (seats only 10) and it was much quieter than the noise level at SugarFish.
It gets better. The service was exceptional! Our waitress was so attentive that I felt like I was at a Michelin star restaurant. Chef Fujita and his two assistants were all very nice, professional, knowledgeable and worked quickly to prepare each dish as well as clearing our empty dishes.
The 21 course omakase menu we experienced in early March, 2016 included shirako, a seasonal delicacy in Japan. Shirako (cod milt) typically requires an acquired taste if served raw. However, Chef Fujita served it cooked, blended with tofu and topped off with a miso sauce that gave it a more pleasant taste.
Chef Fujita also personally signs each menu for the patron to take home. I accidentally spilled some sake on my menu and he kindly signed another one for me at the end of our delectable and filling dining experience. Chef Fujita also took the time to take a photo with us.
Valet parking available.

First of all Chef Fujita is a showman! Not only does your palate get to feast on a delicious omakase meal, you get a comedic magic show to feast your eyes and ears with as well. Because there are no mini refrigerators (typical of other sushi bars) between the chefs workspace and your dining space, you get to watch the magic of sushi happen as it happens. You’re able to view his incredibly precise knife handling skills which is aided by the beautiful blade (his own for 35 years) he uses. Awesome.
Nozawa Bar is reservation only and is located in a back room of Sugarfish. The bar fits around 10 people max and that would be a very tight squeeze. The room is very small so I’d steer clear if you’re claustrophobic. Unilocal’s most notorious and I had only one couple sharing our dining experience with us so we got more time to chat and joke with the chef. To be clear I’m not funny, Chef Fujita did most of the joking ;p He’s hilarious in a very subtle way. «No money, no honey and more money, more honey» got it?! LOL. On that note, make sure to come here only with those you’re comfortable being made fun of with and in front of. Also, because the space is so intimate, I felt like I had to whisper the whole time. Go with someone you’re comfortable enough with to have silent moments that aren’t awkward.
Now onto the food…
As with most sushi restaurants serving only omakase, the menu changes daily. Sugarfish is known for their warm rice sushi, which I love, so it’s a no brainier that the same rice would be used at Nozawa Bar. The best piece of fish for the night was the Spanish Ranched Bluefin Toro, but who wouldn’t agree when toro is on the menu?! The Unilocal douche and I also got to try jellyfish sushi for the first time! The texture was just how I’d imagined it to be. Parts of it was soft and gooey like squid while other bits were chewy and almost crunchy. Every piece of sushi I had was good, but I felt that only a few were great. So many good sushi restaurants to try, especially in LA. I wouldn’t mind dining here again, but it won’t be before I try all the other great sushi joints LA has to offer :)

A solid sushi spot in LA. You cant go wrong with fresh fish.
It’s $ 150 per person before tip and tax.
I personally think the price should be around $ 120 – 130 but given that the location is in Beverly hills… so it’s understandable…

Sushi is one of my favorite things to eat, but I don’t go out for it very often because the top tier is super expensive and the quality affordable places are few and far between, with not one that I know of in my neighborhood. Nozawa Bar is in that super expensive top tier, tucked in the back of a Sugarfish, L.A.‘s flagship quality affordable chain. I tagged along for dinner with my mother and one of her friends and informed them that they could invite me back any time.
We went last Tuesday at 7:30, the one seating that night. The space was small and intimate, comfortably appointed with sleek, minimal décor. There were only ten seats around the counter, and they were all full, though I don’t think reservations were difficult to make.
Chef Fujita made all of our sushi with the help of a couple apprentices and a waitress to attend to our countertop needs. Service was excellent. My glass was never empty; when I spilled a drop of soy sauce on the counter, it got wiped away immediately. My mom had bragged to her friend that I could speak Japanese, and I gladly sang for my supper by chatting with Chef Fujita. He was super friendly and talkative, as it turned out, both in Japanese and in English. After we were all done eating, he came out to the other side of the counter and took pictures with I think every one of his guests. I kind of feel like I should add him on Facebook.
Dinner was spectacular, a pre-​set omakase feast. We were allowed to pass on anything we wanted (fat chance, especially since the $ 150 price seemed firm) and to request encores at the pause before dessert. I ate every bite plus an extra uni, with the full amount of rice (you can ask for smaller rice mounds). Everything was phenomenal. The nori was crisp, the wasabi fresh grated, the rice beautiful, delicately flavored and served warm. The fish, of course, was of exceptional quality, and the selection was thoughtful and a little off the beaten path – no yellowtail or salmon anywhere. We shared a bottle of Nozawa Premium junmai sake with our meal, and that worked just great.
The omakase opened light with a dish of Japanese jellyfish, followed by a sashimi plate. The jellyfish was slippery with a lovely crunch, doused in a tangy ponzu-​type sauce. The sashimi course came with meaty pieces of Spanish ranched bluefin tuna, delicate slivers of Main lobster, and Japanese live octopus, cut from a giant arm into supple, translucent slices flavored with lemon.
Then there was nigiri, nigiri, nigiri. The first cluster started strong with Spanish ranched bluefin toro – bold move, busting out velvety medium toro right out of the gate. Next came East Coast engawa, the tender halibut fin dusted with yuzu, and Japanese shiro ebi gunkan, a pile of tiny raw white shrimp with scallions and a dab of ginger over rice wrapped in nori. The Santa Barbara uni was divine, long, cold, creamy tongues of it layered over nori and rice. Hokkaido scallop, flavored with yuzu, all but melted in my mouth. Alaskan king crab («Imitation crab,» joked Chef Fujita, king jokester) was sweet and satisfyingly meaty. Japanese isaki offered a nice, delicate bite.
Three memorable courses made up an intermission from the nigiri show. The Spanish toro roll was insane. The secret is that it was absolutely loaded with toro – Chef Fujita didn’t even fuck around with scallions. A trio of Kumamoto, Kusshi, and Shigoku oysters came next, sauced with ponzu. These were fantastic, would slurp again. Then there was a black cod shirako tofu, a tofu made with the creamy sperm sacs of black cod, topped with a sweet, umami-​deep, likely miso-​based sauce. I’d had shirako before, but this was a particularly appetizing preparation, the mushy texture rendered pleasantly gooey. I know I’m not making it sound very good, but it was a highlight of the meal.
The second round of nigiri started with the mild, lovely Japanese akamutsu. Then flavor bomb after flavor bomb. There was toothsome mirugai with lemon, shiso, and grated rock salt; Japanese katsuo, a tremendous slice of bonito, its heavy flavor tempered with ginger and garlic. Alaskan ikura gunkan spilled bursting morsels of roe onto the plate; Japanese iwashi was softer than the katsuo, but assertive and fishy in the best way. The Japanese sawara ended this phase of the meal on a gentle, silky note.
The meal wound down with a decadent Maine lobster hand roll and a fat tamago nigiri, sweet Apricot Lane egg omelet stuffed with rice, tart plum, and shiso. I love tamago, and this one was out of control. At this point, we had our encores, then finished with an ideal light dessert of mango sorbet and farmers market berries, served with roasted green tea.
I was grateful to my mom for this meal, but would actually consider coming back to Nozawa on my own dime. $ 150 is a neat wad of cash, but with over twenty courses of this quality, it didn’t feel like a rip-​off. I’ll look out for an occasion to go back – maybe I’ll be a good daughter and book it for Mothers’ Day.

My experience here was pleasant. One out of my many birthday dinners. My friend chose Nozawa Bar. I was pretty damn excited.
The break down:
It’s $ 150/​person not including tip.
It’s an 18% service charge after alcohol included.
It’s many many many courses of nigiri, sashimi, and raw deliciousness.
It’s hidden behind sugarfish by sushi nozawa in Beverly Hills. It’s the only location amongst the multiple sugarfish locations scattered in LA.
I like that it’s exclusive. The intimacy is a little intimidating. It was a good meal. I left feeling satisfied but not overly full. The fish selection was good but not great. I can’t recall anything that was amazing. The overall experience was enjoyable though.

Nozawa is a heaven for sushi lovers!
It is held in a private room in the back of sugar fish. The décor is simple. The menu is straight forward in a combination of sushi, sashimi and handroll which I appreciate A LOT. I am here for sushi and I get what I want. The protion is generous by the 10^th dishes I was really full and I am a big eater!
I had dined in Urasawa before I definitely prefer this over Urasawa! I also love how interactive the chef is with her diners. It makes the whole experiences even more awesome!
Will def recommend and come back!

Nozawa Bar was one of the most delicious and fun eating experiences I have ever had. First, you get to feel super VIP and special, because it’s hidden in the back of a Sugarfish and isn’t really advertised anywhere. When it’s time, someone retrieves you and brings you back through through the restaurant, through a secret door, and into a tiny room with a 10-​person sushi bar and that’s it.
The meal is omakase, and it is a perfectly balanced selection. The fish is incredible. I was giddy and tearing up the whole night out of happiness. (I really, really, like sushi.) Everything was fresh and rich and beautifully prepared. The uni basically murdered me. I was so full at the end of the night that I feared my stomach my rupture, but I couldn’t help myself and ordered a final piece of uni to end the night. I couldn’t not taste it again.
The chefs are the cutest ever. They are masters at their craft, so fun to watch, so friendly, and will take pictures with you at the end of the night if you’re so inclined. They are serious sushi chefs, but the not kind that intimidate you and make you feel uncomfortable.
I am so excited to have another good excuse to come back here. (That’s the one thing, it’s very pricey, but so worth it!!)

I am a huge fan of Sugarfish, mostly because no matter which location, the meal is always consistently delicious. It was a no-​brainer to check out Nozawa Bar and I am glad I did!
Nozawa Bar was quite an experience! It’s about $ 200 per person and worth every cent! I was unsure about the intimate setting (our seating only had 6 patrons total), but Chef Fujita was a hilarious host and made sure we were comfortable throughout dinner. Courtney also took very good care of us and made sure that we weren’t parched and our glasses were full. A full room fits a maximum of 10 diners, and the kitchen is very well-​lit and clean.
Not only was every piece of fish super fresh, buttery, sweet, and beautifully plated, but I got to try fish I’ve never had before, such as Ruby snapper, Japanese Sawara (Sierra), Needlefish, and Japanese jellyfish! Even fish that I typically don’t eat were amazing, such as unagi (eel), sardine (Japanese Iwashi), and Bonito (Boston Katsuo).
After the dinner, Chef Fujita says goodbye and then comes into the dining room to take photos with everyone, and then posts photos of his diners on Instagram. LOL. If I have another $ 200 to spare, I am definitely returning!
My only complaint is that I ate much more rice than I normally consume in one meal.

In the name of my birthday, slave girl told me she’s got a great birthday meal lined up for me. I thought we were going to go to sugarfish, but instead, I ended up in a little room inside of sugarfish called Nozawa Bar.
It’s omakase only at $ 150 per person. Slave girl knows me all too well. Reservations required and you get charged for $ 100 if you cancel the reservations within 2 days if your visit.
The parking sucked in Beverly Hills but if you want to be cheap about it, street parking is available after circling for ten minutes or so. If you are dressed up and just don’t want to deal with parking, valet is your best friend for just $ 6.
After we sat down, we were asked if we wanted flat or sparkling water. There was no extra charge regardless what you pick. Service was most excellent with our host, aka general manager, aka server, and our sushi chef, chef Fujita. Our water was never empty and plates were taken away as soon the food was finished. We even got a new set of chopsticks in the mid session. The chef himself was talkative and friendly with never ending jokes. The dining experience was just fabulous.
The sea creatures in my plates were fresh and tasty, especially the sea urchin, we had to go for second. However I did notice the chef had his assistant cutting the fish for majority of the course. One of the fish cut from the assistant had tendons in it, that was the only disappointment for the night. Shiso leaves and the «Japanese A1 sauce» was also used very heavily. Sadly I am not a big fan on shiso leaf and had no idea why it was needed with my sea urchin. The warm sushi rice was different and it overpowered the sea creatures a bit. Even though I liked it more in a handroll then nigiri, it’s something new and exciting to try.
There are many sushi joints in LA, and this is one of them you should experience at least once, say, for your birthday. :)

Im definitely a noob when it comes to the LA sushi scene, but am no stranger to sushi. On quality/​experience alone this should be at least a 2 star michelin restaurant. The sushi counter is in the back of another restaurant where theres about 10 people that dine. The master sushi chef prepares the omakase course which is mainly nigiri pieces of whatever is best in season. He sources his fish/​seafood from all over the world not only japan. The freshness is there, sushi chef is engaging and humorous, and the food is delicious. Not a place for the california roll lovers, but those that like the classic nigiri style sushi.
Price is about on par with a 2 star restaurant
Would come back again.

I am not sure how I almost let this one slip through the cracks. Although this review comes well after my experience (almost six months), it is no less memorable now than it was then. There are two seatings per night (6 and 8:30 i believe) with a max of ten guests. You check in with the hostess and eventually they come and grab you and take you to the back of SugarFISH right before you hit the bathrooms. It is an intimate dining atmosphere and every single item was delicious. I also really loved their premium sake. This is a great spot for sushi lovers and special occasions. The pricing is great for the overall experience and quality of dishes that came out. I’m looking forward to returning in the near future.

Excellent experience. The secret door, cozy 10 seat bar, and the formality of the place makes this a very worthwhile experience. $ 150 for 22 courses of sushi is a very fair price considering many omakase places are not much cheaper for less food, lower quality, and much less ambiance.
Chef Fujita is a gracious host as you would expect a master sushi chef to be when you sit at his bar. What is interesting to me is that his assistants (non-​Japanese) are actually the ones that cut the fish for every course. That makes Chef Fujita look like just the host and MC of the place instead of demonstrating his masterful skill. He socializes with each of the customers in attendance, making small talk and telling some jokes. I wouldn’t know if he’s really a sushi chef or a gray haired Japanese actor that looks the part. j/​k
All of the fish is of very high quality, surely better than the mass-​produced stuff they were serving on the other side of the wall. My wife and I found that many of the courses were more heavily sauced or heavily flavored than we would prefer. Ponzu sauce and shiso leaf is used in many of the courses, so it gets less impressive as the night progresses.
I’m still not used to the warm rice that Sugarfish and Nozawa Bar is known for. Because we are eating literally 30 seconds after the rice comes out of the rice cooker, the rice is not only warm, but actually hot like a bowl of rice. It overpowers the cool freshness of the fish. I’m no sushi expert, but I’m not used to it.
Courtney Imada, the Nozawa Bar manager is top notch and was very helpful and responsive throughout the reservation process. She was also excellent at making sure that each customer was well attended to during the evening.
Sake, wine, and beer selection were all reasonably priced.
One interesting annoyance with one of the other customers eating with us that night, was that this girl literally does not eat sushi. Of the 22 courses, she only had toro and tuna. She would either pass on the course or have her boyfriend eat her portion. Chef Fujita was cool about it at first because apparently people do occasionally pass on a fish. However, it got ridiculous when she passed course after course after course. For the ones she ventured to try a bite of, she would tell Chef Fujita that she’s trying it just for him, as if she’s doing him a favor to not further offend him. Why would a non-​sushi eater go to omakase? What a waste.
Very special experience overall!

Nozawa Bar is as exclusive as it gets for omakase sushi and you have to plan weeks in advance. They only have 10 spots open on weeknights and 20 on weekends. Its a small private room located in the back of the Beverly Hills Sugarfish. I went there for my birthday on a Wednesday night. Chef Fujita makes this experience a fun, interactive, informative and most importantly a DELICIOUS omakase night.
Most of this review was written as I was dining. I went back later to fill in details and edit typos.
We started off the night with a serving of Japanese jellyfish followed by lobster, live octopus and tuna. It wasn’t a great start for me personally because I had a texture problem with the jellyfish, but I knew amazing things were ahead and was very ready to start.
Next was a series of nigiri sushi. Everything comes together in that one nigiri bite. The chef gives us a warning that the rice will fall apart fast as it was prepared in the traditional Japanese way and emphasizes it is important to be quick when dipping it in soy sauce.
The first thing that its you is the warmth of the rice, together with the taste of the salty grains sprinkled on, the soy sauce and finally the fresh fresh sushi toro that is wonderful as you bite down. Wow.
Next is Halibut fin. No soy sauce. The words act as a precursor to ultimate pleasure. You’re saddened that the moment ends too soon.
Next the sea urchin. We are told a diver in Santa Barbara picked these up for us daily. He picks exactly 10 and chef Fujita prepares them. Thank you but I am a little reluctant as I was never a fan of Uni. The thing is If there ever was a time I was gonna grow found of sea urchin, it had to be now and here. And wow! It was so wonderful I secretly cried for all the times I handed my portion of sea urchin to my loving husband.
Next is the scallop. That had to be the highlight of the night… deserving a standing ovation. I will want seconds if room in my toro allows.
Oysters: Kumato nushi sudoko. Ok I don’t know what they said when they named the three oysters we are about to eat. All I know is that all three of them are waiting for me and I wont delay further. They are quite yummmm.
Throughout the night, as soon as you are done with your bite, a sous-​chef removes your plate and you find yourself having to place your chopsticks somewhere. During one of the swaps I placed my chopsticks on my mini sake bowl. I realized that would be as tacky as placing my fork in my water cup. I made sure to place my chopsticks on the designated rock from then on.
My chopsticks came from the sugi tree in Japan, it says so on them in beautiful Japanese calligraphy.
Other nigiris other rolls. I couldn’t tell you all about them anymore. We are on our third sake bottle. All I know Is towards the end I couldn’t do it anymore. I was too full and I hated myself for having to pass on my food to my husband who had more perseverance than I. When I come back I will need to be more strategic in what I choose to skip to ensure I can last longer.
Of course I have room for desert. Chef Fujita ends this beautiful moonlight sonata with a bowl of ice cream with sweet berries accompanied by a soothing green tea.
What a night.

I wanted to end my LA trip with a bang, so we decided to come here. Their reservation process is similar to Nakazawa’s: a no-​nonsense strict adherence policy with a hefty penalty fee if you fail to show up. It was slightly intimidating.
But once you get past that, you get ushered into a lovely 10 seating bar welcomed by Chef Fujita. He’s quite a class act. I had the privilege of sitting directly across from him, and he seemed impressed that I came all the way from NY to sample his sushi. He took the time to engage all 10 of his guests, asking them where they were from.
I was really intrigued at how instead of the traditional sushi slab, Chef Fujita would switch out plates for the omakase every single time. His apprentices didn’t miss a single beat either, expertly pouring sauces and brushing the sushi pieces with the perfect amount of glaze each and every time. A pretty well-​oiled machine if I ever saw one.
I loved all the pieces, save for the tamago (ehhh, way too cold and slimy. Nakazawa wins on this one for his fluffier version) and monk liver pâté which I wasn’t a fan of. The yuzu palate cleanser was also too strong for my taste. Plus, I preferred Nakazawa’s traditional method of serving rice at body temperature instead of Chef Fujita who served it a few degrees lower which resulted in the rice falling apart more easily, making for awkward moments.
It was a great experience though, especially as a weekend Angeleno getting her first taste of sushi and our server Courtney was a doll. Chef Fujita kept trying to get me to admit that LA did their sushi better, but I wouldn’t budge on that. I’ll forever be loyal to the likes of Nakazawa, Shiro’s, Jewel Bako, Yasuda, etc. I just won’t be that transparent about it.

nozawa bar was an incredible experience. at first i was a little intimidated because it’s only 10 seats and you’re face to face with Chef Fujita the whole time, but he was warm, personable, and had great anecdotes and jokes to make you feel comfortable. from starting the night off being able to walk past those peons eating at the lowly sugarfish (insert sarcasm here… i love sugarfish and eat there almost every week!), to being ushered into a private dining room, to top notch service and attention, and finally, to finishing the night off with pictures with Chef Fujita, it was a night to remember. the only bad thing about the night was when it was over and you realize your carriage turned back into a pumpkin and you’re once again a lowly peon.
the whole meal was 21 courses with the highlights being the uni, toro, and surprisingly, the albacore. there is 1 set of 10 seats per weeknight and i think 2 sets of 10 seats on the weekend nights. it’s definitely a small, intimate atmosphere. Chef Fujita personalizes the menu with his signature in japanese, which i thought was a nice touch. i saw a review complaining about the lack of artistry. this is simply and strictly sushi without superfluous distractors, and the focus is on highlighting the top quality of their fish. if you want artistry, go to n/​naka. or go to an art museum.
to be completely honest, i think sushi zo has better sushi, but the overall experience at nozawa bar blows sushi zo out of the water. this is a great place for a special occasion.

Happy Birthday to me! My dinner with the hubster here the other night was fantastic! Though, I have to admit, we were a little worried about the waiting as we were with the rest of the mob who were hankering to eat at Sugarfish, and the bar outside in the patio was unattended, and it just looked like a big old mess.
But then, it was like the clouds parted, and wonderful Courtney came to the rescue and brought the 10 of us Chosen Ones to the back room. And the din and confusion of the front restaurant simply faded away!
The back room is bright with light wood counter tops and comfy chairs. It was such a contrast to the craziness outside that I audibly sighed upon entering. We all quickly took our seats, perused the 22 course menu, smiled to each other, and the dinner proceeded.
And what a dinner! This place is for legit SUSHI FIENDS! I’m talking raw, I’m talking exotic, I’m talking melt-​in-​your-​mouth freshness! You know, a Hiro Dreams of Sushi dealio. And for those who don’t think you’d get full with 20 or so pieces of sushi, you’re wrong; it is puh-​lenty. The best dish by far was the live octupus with the bluefin tuna, baby squid, and wakame. HOLY MOLY, what goodness and the huge tentacle he cut up expertly was still wriggling! Then there was the black cod shirako tofu that was all gooey and yummy; yes, shirako, yummy. If you don’t know, look it up; I’m not going to have the sex talk with you here.
The service from both Courtney, the Chef, and his two sous chefs was attentive without being intrusive. The Chef was funny and his sous chefs were great at letting you know when to use the soy sauce. Courtney was amazing at knowing when to fill up our cute little sake cups. And for those curious, you cannot bring your own booze. You must choose from their excellent list of sake, wine and beer. Luckily they have a tri-​level menu from affordable to very expensive. We went middle of the road and chose a delicious (HUGE; not those tiny bottles you’re used to at other places, but like a wine-​bottle size of) sake that went perfectly with everything we tasted that night. Yes, this place is expensive but totally worth every penny.
My birthday was perfect! Thanks, Nozawa Bar!

Not trying to sound like a sushi snob but I think the fact that I’ve tried most great omakase places in California makes me judge other omakase places with extra scrutiny.
Nozawa bar delivered but my review of this place might be a little biased because they failed to give me my most favorite sushi pieces of the night. I got unlucky and came on the day when the uni wasn’t on the menu because it wasn’t too fresh because of the current. I have to give it to them though in the fact that they don’t want to serve anything but the freshest. They also didn’t have ikura or amberjack or yellowtail that evening :(Also they served monkfish liver with a miso and yuzu sauce that I just did not like. It was a little bitter to the taste and not everyone finished it on the table. I was also a little disappointed by the lack of artistry here. everything was just strictly fish. Some people actually prefer that so I guess it really depends on what you prefer.
Don’t get me wrong, the sushi and the fishies were extremely fresh and wonderful and I enjoyed my dinner. Some highlights were the toro, the octopus, the spanish mackerel, octopus, jellyfish, and scallops. OH and MY FaVORITE of the night, sierra (king mackerel).
70% of the fish was flown directly from the world famous Tsukiji market in Japan.
Chef Fuji was wonderful and really interacted with the guests and was constantly checking up on us to make sure we were ok. Overall I had a wonderful time and this place deserves a solid four.