FAQ’s

Why can’t I make changes to the Trust Me menu?

You can make limited substitutions, but the core of our concept is to give you the best sushi at an every day price. The most effective way for us to achieve this balance of quality and price is by tightly controlling our inventory and keeping things very simple for our kitchen. Substitutions and changes make this difficult, if not impossible. Thanks for understanding. Everything we do is aimed at serving the highest quality sushi there is.

You keep talking about how great your fish quality is, but I really don’t understand. How can you guys have a such superior quality and offer it at these prices?

We are using Chef Nozawa’s longstanding relationships to achieve our goal. We buy fish directly, eliminating middlemen, which reduces cost and gets us fish sooner than others. We also keep our menu simple to make sure we can concentrate on getting only the best of fewer key ingredients.

Who is making my sushi? Where is Chef Nozawa and what is his role?

It's a team effort to make your sushi, so we can leverage Nozawa’s one-of-a-kind talents. Nozawa is the president of the company that owns this restaurant. He’s responsible for the sushi you’re eating. He selects it, and he develops the daily menus, using his own recipes and ingredients. A team, including his son and his students, works closely with the chefs who you see in the kitchen making your food. Every dish is made to order. Nothing is made in advance.

Where does your fish come from? Is any of it farmed?

Our fish comes from all over the world (Japan, the South Pacific, Boston, and beyond). We get the best the market has to offer. Most of our fish is not farmed, unless we feel the quality is superior. (Most hamachi, for example, is farmed in Japan). We have a central warehouse where we receive all of our fish. In this location, under Chef Nozawa’s supervision, we cut the fish according to his exacting standards.

What about mercury?

Much of our fish is naturally low in mercury. In the case of tuna, we use fish that is low in mercury. Our supplier tests it, and those results show that his product is well below government guidelines.

Is it true that Chef Nozawa throws people out of his restaurants? Can I get thrown out of here?

Yes, it’s true that Nozawa does throw people out. He does it when they don’t follow the rules he’s set down. At sugarFISH, we expect our guests will be happy to accept our approach, but we won’t be throwing many people out — not more, we’d guess, than any other restaurant!

Where did you get the name sugarFISH?

Nozawa is known for “melt in the mouth” sushi that’s a “wow” experience for most people. Imagine a child eating his first sugar cube. We wanted a name that would evoke that simple, pure, “wow” sensation.