Reservation
Online
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Los Angeles
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Nozawa-style sushi is based on a commitment to
these principles of quality and excellence:
Quality starts with the best fish every morning.
Simplicity and balance should be used to accent the flavor and texture of the fish.
Sushi should not be stringy, chewy, tough, or fishy.
Rice should be warm and loosely packed so it melts in the mouth.
Lunch
A 16% fee will be added to your bill—
This is not a gratuity or tip. We are a no-tipping establishment. The fee is revenue that is not segmented or designated in any way; it is taxed per state law and is used to fund all of our operations.
Please let us know about any food allergies.
While we take allergies seriously and have allergy procedures in place, different forms of allergens are present in our kitchen and cross-contamination is always possible. We love serving all of our guests, but if you have a severe allergy, we recommend not eating in our restaurant.
Warning: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.
Corkage Fee $20
Eating raw or undercooked foods may increase the risk of food-borne illness. Also, please note that while infrequent, there could be pieces of shell or bone-in our fish and shellfish.
With the exception of lobster, crab, anago, and unagi all food items on this menu are served raw or undercooked or contain or may contain raw or undercooked ingredients.
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Our lunch menu is served until 3:30 pm every day.
* ¹ Seriola quinqueradiata, aka Japanese Yellowtail / Hamachi. | ² Pagrus auratus, aka Snapper in New Zealand, called NZ Sea Bream in the US as of June 2018. | ³ Paralichthys dentatus aka as Hirame or Fluke from the Northeast coast of the US; it’s sometimes called Halibut in sushi restaurants in LA. | 4 Our Kampachi is Seriola rivoliana and is also known as Amberjack or Almaco Jack.
Dinner
A 16% fee will be added to your bill—
This is not a gratuity or tip. We are a no-tipping establishment. The fee is revenue that is not segmented or designated in any way; it is taxed per state law and is used to fund all of our operations.
Please let us know about any food allergies.
While we take allergies seriously and have allergy procedures in place, different forms of allergens are present in our kitchen and cross-contamination is always possible. We love serving all of our guests, but if you have a severe allergy, we recommend not eating in our restaurant.
Warning: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.
Corkage Fee $20
Eating raw or undercooked foods may increase the risk of food-borne illness. Also, please note that while infrequent, there could be pieces of shell or bone-in our fish and shellfish.
With the exception of lobster, crab, anago, and unagi all food items on this menu are served raw or undercooked or contain or may contain raw or undercooked ingredients.
* ¹ Seriola quinqueradiata, aka Japanese Yellowtail / Hamachi. | ² Pagrus auratus, aka Snapper in New Zealand, called NZ Sea Bream in the US as of June 2018. | ³ Paralichthys dentatus aka as Hirame or Fluke from the Northeast coast of the US; it’s sometimes called Halibut in sushi restaurants in LA. | 4 Our Kampachi is Seriola rivoliana and is also known as Amberjack or Almaco Jack.
To-Go
Pick Up using SUGARFISH mobile
Place an order with:
To provide the best takeout sushi, we do not sauce the fish. We package the sauces for you and provide instructions to let you know which sauce goes with each fish. Click here for additional instructions.
A 16% fee will be added to your bill—
This is not a gratuity or tip. We are a no-tipping establishment. The fee is revenue that is not segmented or designated in any way; it is taxed per state law and is used to fund all of our operations.
Please let us know about any food allergies.
While we take allergies seriously and have allergy procedures in place, different forms of allergens are present in our kitchen and cross-contamination is always possible. We love serving all of our guests, but if you have a severe allergy, we recommend not eating in our restaurant.
Eating raw or undercooked foods may increase the risk of food-borne illness. Also, please note that while infrequent, there could be pieces of shell or bone-in our fish and shellfish.
With the exception of lobster, crab, anago, and unagi all food items on this menu are served raw or undercooked or contain or may contain raw or undercooked ingredients.
* ¹ Seriola quinqueradiata, aka Japanese Yellowtail / Hamachi. | ² Pagrus auratus, aka Snapper in New Zealand, called NZ Sea Bream in the US as of June 2018. | ³ Paralichthys dentatus aka as Hirame or Fluke from the Northeast coast of the US; it’s sometimes called Halibut in sushi restaurants in LA. | 4 Our Kampachi is Seriola rivoliana and is also known as Amberjack or Almaco Jack.
