Los Angeles

Introducing Our Sawara Nigiri

By Phil Hamlett October 9, 2025 Fish / Los Angeles / SUGARFISH

This mild-flavored mackerel, found on our limited availability menu, is specially sourced from Japan and served with ponzu, a touch of garlic & ginger, and fresh chives. Unlike the more intense Saba or even to some degree Aji, Sawara eats more like Albacore. After spending nearly a year building a direct source of Sawara from Japan that is consistently up to our quality standards we are excited for you to try it! The English name for Sawara can be a […]

Sushi Nozawa Group x The LA Seafood Monitoring Project

By Phil Hamlett October 9, 2025 Fish / Los Angeles / SUGARFISH

At Sugarfish, KazuNori and Nozawa Bar we are fanatical about the ingredients we serve and work relentlessly to uphold our quality standards. Seafood mislabeling gets quite a bit of press attention from time to time and it turns out this issue is a lot more complex than people think. Sushi Nozawa Group has taken a leading role with Loyola Marymount University in the LA Seafood Monitoring Project, which aims to significantly reduce the incidence of confusion, mislabeling — and at […]

Uni and Ikura available to-go

By Clement Mok August 5, 2020 Food Spotlight / Los Angeles / New York / To-Go

Uni and Ikura (Salmon Eggs) are now available to-go for the first time ever on our Los Angeles limited availability menu

Illustration of ice skaters in a park with trees and text "2020"

Our Heartfelt Thanks…

By Clement Mok December 31, 2019 Food Spotlight / KazuNori / Los Angeles / New York / SUGARFISH / Video

KazuNori Mid-Wilshire Opens

By Clement Mok September 19, 2019 KazuNori / Los Angeles

The restaurant features a 24-seat hand roll counter bar where, like at our other locations, guests can watch their hand rolls being made, and, most importantly, enjoy them while the seaweed is at its best. At KazuNori, the commitment to quality is unwavering, serving hand rolls made with only the freshest fish, along with specially harvested seaweed, house-made sauces, and signature warm rice. Named after celebrated sushi chef Kazunori Nozawa who introduced the cylindrical-style hand roll to the United States over 40 […]

Manhattan Beach location opens

By Clement Mok June 6, 2019 Los Angeles / SUGARFISH

We are thrilled to open the doors to SUGARFISH Manhattan Beach this Thursday, June 6th at 304 12th Street.

Knife cutting slab of tamago, or cooked egg

Food Spotlight: Tamago

By Clement Mok March 22, 2018 Food Spotlight / Los Angeles / Nozawa Bar

Tamago, Japanese for “egg,” is essentially a Japanese omelet made by rolling together several layers of cooked egg. Traditionally, tamago is prepared with a combination of eggs, rice, vinegar, sugar, and sometimes soy sauce or sake. The chef then uses a makiyakinabe, or special rectangular omelet pan, to cook the egg, layer after layer, carefully folding it upon itself. Many sushi lovers gauge a chef’s skills by how well artfully they prepare their tamago. At Nozawa Bar, Chef Fujita slices the […]