Everything about this restaurant revolves around fish. You won’t find the chefs behind the sushi bar. The minimalist setting seats just 40 guests and is mostly quiet and undisturbed. This is emblematic of Chef Kazunori Nozawa’s philosophy on sushi, which is clearly spelled out on his website: “Quality comes from selecting the best fish every morning. The flavor and texture of the fish should be highlighted with simplicity and balance. The sushi should not be chewy, hard, or fishy. The rice should be warm and fluffy and melt in your mouth.” The menu offers a wide variety of sushi and maki (hand-rolled and cut) available à la carte. But we recommend going straight for the “Trust Me omakase” menu. Four courses, each with seven to ten main courses, start with edamame, tuna in soy vinaigrette, and albacore tuna sashimi served with chopped chives. That’s just a preview of what’s to come—think buttery sesame salmon, fluffy vinegared rice, tender New Zealand snapper, and nigiri made with Japanese yellowtail, flounder, and bluefin tuna fillets. The restaurant is one of a dozen Sugarfish locations; the first opened in Studio City about 40 years ago. Reservations aren’t available, so be prepared to wait—but it’s worth it.
The rice here is delicious and pairs well with the fish. On the hand-roll menu, fresh blue and Dungeness crab are prepared with eye candy. The crab meat is sweet and tender, and the grilled nori rolls melt in your mouth. This dish is a favorite among regulars and the finale of two “Trust Me” chef-created prix fixes.
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