Daily Menu – BH

LUNCH  MENU

BEVERLY HILLS

December 14, 2024

  • Lunch Hours

    Lunch service is between opening and 3:30 pm
    Limited Availability Items listed below.
    —

  • Trust Me

    $30.00
    Edamame
    Tuna Sashimi – ponzu and chives
    Albacore Sushi – ponzu and chives, 2-pc
    Salmon Sushi – toasted sesame, 2-pc
    Toro Hand Roll
    Japanese Yellowtail* Sushi – lemon, 1-pc
    Hirame* Sushi – yuzu ponzu, 1-pc
    Blue & Dungeness Crab Hand Roll

  • The Nozawa Trust Me

    $39.00
    Edamame
    Tuna Sashimi – ponzu and chives
    Albacore Sushi – ponzu and chives, 2-pc
    Salmon Sushi – toasted sesame, 2-pc
    Toro Hand Roll
    Japanese Yellowtail* Sushi – lemon, 2-pc
    Chutoro Sushi , 2-pc
    Hirame* Sushi – yuzu ponzu, 1-pc
    New Zealand Sea Bream* Sushi – citrus salt, 1-pc
    Blue & Dungeness Crab Hand Roll

  • Trust Me Lite

    $22.00
    Edamame
    Tuna Sashimi – ponzu and chives
    Albacore Sushi – ponzu and chives, 1-pc
    Salmon Sushi – toasted sesame, 1-pc
    Nozawa-style Shrimp Sushi – toasted sesame, 1-pc
    Toro Hand Roll

  • Don’t Think. Just Eat. Trust Me

    $59.00
    The menu most similar to what Nozawa served his regulars at Studio City's Sushi Nozawa. Typically includes a sashimi course, seven orders of nigiri and two hand rolls.

  • Edamame

    $3.00

  • Salmon Sashimi

    $8.25
    – sanbaizu and toasted sesame

  • Tuna Sashimi

    $9.50
    – ponzu and chives
  • +

    Sushi

    2 nigiri pieces per order

  • Albacore

    $6.00
    – ponzu and chives

  • Bay Scallops

    $5.25
    – masago, gunkan maki style

  • Hokkaido Sea Scallops

    $6.00
    – yuzu ponzu

  • Japanese Yellowtail*

    $6.25
    – lemon

  • Kampachi*

    $6.50
    – citrus salt

  • New Zealand Sea Bream*

    $6.25
    – citrus salt

  • Nozawa-style Shrimp

    $5.25
    – toasted sesame

  • Salmon

    $6.00
    – toasted sesame

  • Hirame*

    $6.75
    – yuzu ponzu

  • Tuna

    $6.25

  • Unagi

    $5.50
    – eel sauce with toasted seasame
  • +

    Hand & Cut Rolls

    Cut Roll 8-pc

  • Cucumber

    Hand$4.75|
    Cut$8.50|
    – toasted seasame

  • Bay Scallops

    Hand$5.25|
    Cut$10.50|
    – masago

  • Salmon

    Hand$5.50|
    Cut$11.00|
    with toasted sesame

  • Toro

    Hand$5.75|
    Cut$11.50|

  • Japanese Yellowtail*

    Hand$5.75|
    Cut$11.50|
    – chives

  • Blue and Dungeness Crab

    Hand$6.00|
    Cut$12.00|

  • Lobster

    Hand$8.50|
    Cut$17.00|

  • Split Cut Roll, No Lobster

    $12.00
    4 pc each

  • Split Cut Roll with Lobster

    $15.50
    4 pc each
  • +

    Beer | Sake | Wine

  • Sapporo (Light or Premium)

    $7.00

  • Sapporo Reserve

    $9.00

  • Nozawa — Super Dry Sake, 6 oz.

    $14.00

  • Nigori — Unfiltered Sake, 12.7 oz.

    $12.00

  • Hakkaisan — Premium Dry Sake, 10.1 oz.

    $36.00

  • Nozawa Bar Premium Sake, 24.3 oz.

    $98.00

  • Brassfield — Sauvignon Blanc

    G$10|
    B$40|

  • The Calling — CHARDONNAY

    g.$12|
    b.$48|

  • Hanzell Sebella — Chardonnay

    g$16|
    b$64|
  • +

    Tea | Water | Soda

  • Hot Green Tea

    $3.00

  • Ice Green Tea

    $3.00

  • Coke, Diet Coke, Sprite

    $4.00

  • Sustainable Bottle Water

    $3.00
.

Limited Availability Item text graphic

December 14, 2024

Uni - Sea Urchin from the Southern California coast, 17

Toro Tasting - Two pieces each of Otoro nigiri, Chutoro nigiri and Toro gunkan, 34

Bluefin Otoro - Sustainably ranched Bluefin Otoro nigiri, 14

Bluefin Chutoro - Sustainably ranched Bluefin medium fat Toro nigiri, 12

Toro Sashimi - Finely chopped sustainably ranched Bluefin Toro with cucumber and nori, 12

Pink Lobster Sashimi - From New Zealand (Add to any Trust Me for 15 or order a la carte for 19), 15/19

Ankimo Sashimi - Monkfish liver, served Nozawa Bar style, as sashimi with miso sauce and chives, 9

Shima Aji - Striped Jack from New Zealand, 7.50

Pink Lobster - Lobster from New Zealand, served as nigiri, 9.50

Albacore Belly - from Pacific Northwest, served with ponzu and chives, 6.50

Sea Bream* with shiso - from New Zealand Sea Bream (tai),  served with shiso leaf, 6.50

Salmon Kombu - Salmon from Northern Europe, served with kombu – a type of seaweed, 6.25

Salmon Eggs - (Ikura) from Alaska, 7.75

Sweet Shrimp - Amaebi (or Botan-ebi) from Vancouver, served with lemon and yuzu kosho, 7.75

Anago - Sea Eel, from the sea between Korea and Japan, served with eel sauce, 8

Engawa - Fluke fin from the East Coast, served with salt and lemon, 7.25

 

 

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 King Kampachi® which is sustainably raised in Mexico. It is Seriola rivoliana and is also known as Amberjack or Almaco Jack.

KazuNori SUGARFISH Nozawa Bar