SUGARFISH

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 […]

Attention Toro Lovers

By Clement Mok October 8, 2020 Food Spotlight / SUGARFISH

There’s a new item on our menu: Toro sashimi! Our Toro sashimi is sustainably ranched bluefin served simply with a sprinkling of cucumber. When lightly dipped in soy, the result is a rich, melt-in-your-mouth experience that we think our guests will love. At this time, the new menu item is available only for our outdoor dining guests at both SUGARFISH and KazuNori.

KIIS-FM with Ryan Seacrest

By Clement Mok July 14, 2020 COVID 19 / SUGARFISH / To-Go

How SUGARFISH sushi saved all 750 of their employees

By Clement Mok April 21, 2020 SUGARFISH / Uncategorized

BY ITAY HOD SANTA MONICA UPDATED 9:28 AM ET APR. 21, 2020 PUBLISHED 2:44 PM ET APR. 20, 2020 SANTA MONICA, Calif. – For the past decade, Jerry Greenberg has been busy building a culinary empire, with hundreds of employees and some the best sushi rolls this side of the Pacific. But since the coronavirus outbreak, Greenberg has been relegated to his own kitchen, perfecting another obsession. “I don’t know how many I’ve made but believe it or not I […]

Updates on COVID-19

By Clement Mok March 8, 2020 COVID 19 / SUGARFISH

At Sushi Nozawa Group, we are deeply committed to the health and safety of SUGARFISH, KazuNori, and Nozawa Bar patrons and staff, and we are closely monitoring the Coronavirus (COVID-19) situation as it unfolds. In addition to our continued adherence to county health and governmental protocols, we are also taking additional proactive preventative measures in all of our restaurants to keep our community as healthy as possible, including: Additional sanitization of high volume points of contact (door handles, faucets, etc.); Hand sanitizers for guests […]

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

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.

SUGARFISH NYC 2nd location opens today!

By Clement Mok February 20, 2019 New York / SUGARFISH

We are thrilled to open the doors to SUGARFISH SoHo this Thursday, February 20th at 202 Spring Street in SoHo. Just like our Flatiron location, we will provide the same high-quality, authentic and accessible experience that has made SUGARFISH a favorite of sushi lovers near and far.

Single piece of anago, or saltwater eel, nigiri

Food Spotlight: Anago and Unagi

By Clement Mok October 24, 2018 Food Spotlight / KazuNori / Nozawa Bar / SUGARFISH

For thousands of years, eel has been an important part of Japanese cuisine. There are two main types of eel: saltwater, or anago, and freshwater, or unagi. While they are both eels, unagi and anago have very different tastes and textures. Unagi is the richer and more flavorful of the two and is full of umami; we serve it at SUGARFISH and are working on a hand roll for KazuNori. When our team travels to Japan, one of Nozawa’s absolute […]

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