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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.
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 […]
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 […]
We are thrilled to open the doors to SUGARFISH Manhattan Beach this Thursday, June 6th at 304 12th Street.
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.
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 […]
Soy sauce in its current form was created about 2,200 years ago, making it one of the world’s oldest condiments. It is a popular complement to many Asian cuisines, including sushi, that lends an earthy, umami flavor. Soy sauce, or shoyu, is made of soybeans, wheat, salt and water, plus “koji.” The soybeans are soaked, boiled, and combined with the roasted wheat, and then the koji – a mold culture for the fermentation process – is added. The mixture is […]
Last month, we introduced for a limited time a special anniversary edition of the Trust Me (called Don’t Think. Just Eat.) in our Los Angeles locations. The response from our guests has been so positive that we’ve decided to keep it on our menu for a while longer in all of our SUGARFISH Los Angeles locations. Starting on July 28 for dinner only, the “Don’t Think. Just Eat.” Trust Me will also be available in NY. It will also be available for lunch starting August 4. The “Don’t Think. Just […]