Los Angeles Menus

Los Angeles

M E N U S

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 Menu  |  Dinner Menu  | To-Go Menu

Lunch

Lunch Trust Me's

  • Lunch Hours

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

    $28.00
    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
    Hirame* Sushi – yuzu ponzu, 1-pc
    New Zealand Sea Bream* Sushi – citrus salt, 1-pc
    Blue & Dungeness Crab Hand Roll
    “Daily Special”
  • Trust Me Lite

    $20.00
    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

    $53.00
    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.

Sashimi + Edamame

  • Edamame

    $3.00
  • Salmon Sashimi

    $8.25
    – sanbaizu and toasted sesame
  • Tuna Sashimi

    $9.00
    – ponzu and chives

Sushi

  • +

    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

    $5.75
  • Unagi

    $5.50
    – eel sauce with toasted seasame

Hand & Cut Rolls

  • +

    Hand & Cut Rolls

    Cut Roll 8-pc
  • Cucumber

    Hand$4.25|
    Cut$7.75|
    – toasted seasame
  • Bay Scallops

    Hand$5.00|
    Cut$9.75|
    – masago
  • Salmon

    Hand$5.00|
    Cut$9.75|
    with toasted sesame
  • Blue and Dungeness Crab

    Hand$5.25|
    Cut$10.00|
  • Toro

    Hand$5.50|
    Cut$10.50|
  • Japanese Yellowtail*

    Hand$5.50|
    Cut$10.50|
    – chives
  • Lobster

    Hand$8.00|
    Cut$15.50|
  • Split Cut Roll, No Lobster

    $10.50
    4 pc each
  • Split Cut Roll with Lobster

    $14.00
    4 pc each

Limited Availability

  • +

    Limited Availability

    Availability varies daily at each restaurant location.
  • Albacore Belly

    $6.50
    – from Pacific Northwest, served with ponzu and chives
  • Kinmedai

    $6.25
    – Alphonsino from New Zealand
    served with ponzu and chives
  • Sea Bream* with shiso

    $6.50
    – New Zealand Sea Bream (tai),
    served over shiso leaf
  • Oyster (Sashimi)

    $6.50
  • Engawa

    $7.25
    – Fluke fin from the East Coast,
    served with salt and lemon
  • Hata

    $6.75
    – Grouper from Northern Japan
  • Salmon Eggs

    $6.75
    – (Ikura) from Alaska
  • Sweet Shrimp

    $7.50
    Amaebi (or Botan-ebi) from Vancouver, served with lemon and yuzu kosho
  • Anago

    $8.00
    – Sea Eel, from the sea between Korea and Japan,
    served with eel sauce
  • Ankimo (Sashimi)

    $9.00
    – Monkfish liver, served Nozawa Bar style, as sashimi with miso sauce and chives
  • Hirame*

    $9.50
    – (sashimi) Fluke from the East Coast, served with yuzu ponzu
  • Pink Lobster

    $9.00
    – (nigiri) – from New Zealand
  • Toro Sashimi

    $14.00
    – Bluefin Toro, served with chopped cucumber
  • Uni

    $15.00
    – Sea Urchin from the Southern California coast
  • Chutoro

    $12
  • Otoro

    $14,75

Tea | Water | Soda

  • +

    Tea | Water | Soda

  • Hot Green Tea

    $3.00
  • Ice Green Tea

    $3.00
  • Coke, Diet Coke, Sprite

    $3.00
  • Sustainable Bottle Water

    $3.00

Beer | Sake | Wine

  • Sapporo (Light or Premium)

    $6.00
  • Sapporo Reserve

    $8.00
  • Ryo — Dry Sake, 6 oz.

    $17.00
  • Nigori — Unfiltered Sake, 12.7 oz.

    $10.00
  • Hakkaisan — Premium Dry Sake, 10.1 oz.

    $35.00
  • Nozawa Bar Premium Sake, 24.3 oz.

    $90.00
  • Kunde — Sauvignon Blanc

    G$9|
    B$36|
  • Hanzell Sebella — Chardonnay

    g$12|
    b$48|
  • Groth — Chardonnay

    g$14|
    b$56|

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.

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

Dinner

Dinner Trust-Me's

  • Dinner Hours

    Dinner service is between 3:30 pm and closing.
    Limited Availability Items listed below.
  • Trust Me

    $34.00
    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
    New Zealand Sea Bream* Sushi – citrus salt, 1-pc
    Hirame* Sushi – yuzu ponzu, 1-pc
    Blue and Dungeness Crab Hand Roll
  • The Nozawa Trust Me

    $45.00
    Edamame
    Tuna Sashimi – ponzu and chives
    Albacore Sushi – ponzu and chives, 2-pc
    Salmon Sushi – toasted sesame, 2-pc
    New Zealand Sea Bream* Sushi – citrus salt, 2-pc
    Toro Hand Roll
    Japanese Yellowtail* Sushi – lemon, 2-pc
    Hirame* Sushi – yuzu ponzu, 2-pc
    Blue & Dungeness Crab Hand Roll
    “Daily Special”
  • Trust Me Lite

    $24.00
    Edamame
    Tuna Sashimi – ponzu and chives
    Albacore Sushi – ponzu and chives, 1-pc
    Salmon Sushi – toasted sesame, 1-pc
    Yellowtail* Sushi – lemon, 1-pc
    Nozawa-style Shrimp Sushi – toasted sesame, 1-pc
    Toro Hand Roll
  • Don’t Think. Just Eat. Trust Me

    $53.00
    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.

Sashimi + Edamame

  • Edamame

    $3.00
  • Salmon Sashimi

    $8.25
    – sanbaizu and toasted sesame
  • Tuna Sashimi

    $9.00
    – ponzu and chives

Sushi

  • +

    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

    $5.75
  • Unagi

    $5.50
    – eel sauce with toasted seasame

Hand & Cut Rolls

  • +

    Hand & Cut Rolls

    Cut Roll 8-pc
  • Cucumber

    Hand$4.25|
    Cut$7.75|
    – toasted seasame
  • Bay Scallops

    Hand$5.00|
    Cut$9.75|
    – masago
  • Salmon

    Hand$5.00|
    Cut$9.75|
    with toasted sesame
  • Blue and Dungeness Crab

    Hand$5.25|
    Cut$10.00|
  • Toro

    Hand$5.50|
    Cut$10.50|
  • Japanese Yellowtail*

    Hand$5.50|
    Cut$10.50|
    – chives
  • Lobster

    Hand$8.00|
    Cut$15.50|
  • Split Cut Roll, No Lobster

    $10.50
    4 pc each
  • Split Cut Roll with Lobster

    $14.00
    4 pc each

Limited Availability

  • +

    Limited Availability

    Availability varies daily at each restaurant location.
  • Albacore Belly

    $6.50
    – from Pacific Northwest, served with ponzu and chives
  • Kinmedai

    $6.25
    – Alphonsino from New Zealand
    served with ponzu and chives
  • Sea Bream* with shiso

    $6.50
    – New Zealand Sea Bream (tai),
    served over shiso leaf
  • Oyster (Sashimi)

    $6.50
  • Engawa

    $7.25
    – Fluke fin from the East Coast,
    served with salt and lemon
  • Hata

    $6.75
    – Grouper from Northern Japan
  • Salmon Eggs

    $6.75
    – (Ikura) from Alaska
  • Sweet Shrimp

    $7.50
    Amaebi (or Botan-ebi) from Vancouver, served with lemon and yuzu kosho
  • Anago

    $8.00
    – Sea Eel, from the sea between Korea and Japan,
    served with eel sauce
  • Ankimo (Sashimi)

    $9.00
    – Monkfish liver, served Nozawa Bar style, as sashimi with miso sauce and chives
  • Hirame*

    $9.50
    – (sashimi) Fluke from the East Coast, served with yuzu ponzu
  • Pink Lobster

    $9.00
    – (nigiri) – from New Zealand
  • Toro Sashimi

    $14.00
    – Bluefin Toro, served with chopped cucumber
  • Uni

    $15.00
    – Sea Urchin from the Southern California coast
  • Chutoro

    $12
  • Otoro

    $14,75

Tea | Water | Soda

  • +

    Tea | Water | Soda

  • Hot Green Tea

    $3.00
  • Ice Green Tea

    $3.00
  • Coke, Diet Coke, Sprite

    $3.00
  • Sustainable Bottle Water

    $3.00

Beer | Sake | Wine

  • Sapporo (Light or Premium)

    $6.00
  • Sapporo Reserve

    $8.00
  • Ryo — Dry Sake, 6 oz.

    $17.00
  • Nigori — Unfiltered Sake, 12.7 oz.

    $10.00
  • Hakkaisan — Premium Dry Sake, 10.1 oz.

    $35.00
  • Nozawa Bar Premium Sake, 24.3 oz.

    $90.00
  • Kunde — Sauvignon Blanc

    G$9|
    B$36|
  • Hanzell Sebella — Chardonnay

    g$12|
    b$48|
  • Groth — Chardonnay

    g$14|
    b$56|

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

To-Go

Pick Up using Postmates


Place an order with:

Beverly Hills

Brentwood

Calabasas

Downtown LA

Hollywood

LaBrea

Manhattan Beach

Marina Del Rey

Pasadena

Santa Monica

Studio City

* For direct access to Postmates' delivery and pick up services, make sure you have the most current version of the Postmate App. (iOS  or Android)

Delivery using Postmates


Place an order with:

Beverly Hills

Brentwood

Calabasas

Downtown LA

Hollywood

LaBrea

Manhattan Beach

Marina Del Rey

Pasadena

Santa Monica

Studio City

* For direct access to Postmates' delivery and pick up services, make sure you have the most current version of the Postmate App. (iOS  or Android)

To-Go Trust Me's

  • The To-Go Trust Me Menus

    Trust Me’s are our most popular menu items, but a la carte orders are also welcome. Please Note: There may be small daily variations due to the availability of items.
  • To-Go Trust Me

    $34.00
    Edamame
    Tuna Sashimi – ponzu and chives
    Albacore Sushi – ponzu and chives, 2-pc
    Salmon Sushi – toasted sesame, 2-pc
    Japanese Yellowtail* Sushi – lemon, 2-pc
    New Zealand Sea Bream* Sushi – citrus salt, 2-pc
    Fish Cut Roll, 4-pc
    Blue & Dungeness Crab Cut Roll, 4-pc
  • To-Go Nozawa Trust Me

    $40.00
    Edamame
    Tuna Sashimi – ponzu and chives
    Albacore Sushi – ponzu and chives, 2-pc
    Salmon Sushi – toasted sesame, 2-pc
    Japanese Yellowtail* Sushi – lemon, 2-pc
    New Zealand Sea Bream* Sushi – citrus salt, 2-pc
    “Daily Special”, 2-pc
    Fish Cut Roll, 4-pc
    Blue & Dungeness Crab Cut Roll, 4-pc
  • To-Go Lite Trust Me

    $26.00
    Edamame
    Tuna Sashimi – ponzu and chives
    Albacore Sushi – ponzu and chives, 1-pc
    Salmon Sushi – toasted sesame, 1-pc
    Japanese Yellowtail* Sushi – lemon, 1-pc
    Nozawa-style Shrimp Sushi – toasted seasme, 1-pc
    Fish Cut Roll, 4-pc
    Blue and Dungeness Crab Cut Roll, 4-pc
  • +

    To-Go ‘ Don’t Think. Just Eat.’ Trust Me

    $49.00
    Please Note: 'DTJE' is limited in availability.

    The menu most similar to what Nozawa served his regulars at Studio City's Sushi Nozawa. Typically includes a sashimi course, six orders of nigiri and eight-pieces of cut rolls.

Sashimi + Edamame

  • Edamame

    $3.00
  • Salmon Sashimi

    $8.25
    – sanbaizu and toasted sesame
  • Tuna Sashimi

    $9.00
    – ponzu and chives

Sushi

  • +

    Sushi

    2 nigiri pieces per order
  • Albacore

    $6.00
    – ponzu and chives
  • 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

    $5.75
  • Unagi

    $5.50
    – eel sauce with toasted seasame

Cut Rolls

  • +

    Cut Rolls

    Cut Roll 8-pc
  • Cucumber

    $7.75
    – toasted seasame
  • Salmon

    $9.75
    with toasted seasame
  • Bay Scallops

    $9.75
    – masago
  • Blue and Dungeness Crab

    $10.00
  • Toro

    $10.50
  • Japanese Yellowtail*

    $10.50
    – chives
  • Lobster

    $15.50
  • Split Cut Roll, No Lobster

    $10.50
    4 pc each
  • Split Cut Roll with Lobster

    $14.00
    4 pc each

Limited Availability

  • +

    Limited Availability

    Availability varies daily at each restaurant location.
  • Albacore Belly

    $6.50
    – from Pacific Northwest, served with ponzu and chives
  • Sea Bream* with shiso

    $6.50
    – New Zealand Sea Bream (tai),
    served over shiso leaf
  • Engawa

    $7.25
    – Fluke fin from the East Coast, served with lemon
  • Salmon Eggs

    $6.75
    – (Ikura) from Alaska
  • Sweet Shrimp

    $7.50
    – Amaebi (or Botan-ebi) from Vancouver, served with lemon
  • Anago

    $8.00
    – Sea Eel, from the sea between Korea and Japan,
    served with eel sauce
  • Hirame*

    $9.50
    – (sashimi) Fluke from the East Coast, served with yuzu ponzu
  • Pink Lobster

    $9.00
    – (nigiri) – from New Zealand
  • Uni

    $15.00
    – Sea Urchin from the Southern California coast
  • Chutoro

    $12
  • Otoro

    $14,75

Bento

  • Toro Tataki Bento

    $30
    Finely chopped Toro served over sushi rice with ginger, kampyo, nori strips, wakame and is then topped with salmon eggs, masago and cucumber.

Tea | Water | Soda

  • Ice Green Tea

    $3.00
  • Coke, Diet Coke, Sprite

    $3.00

Beer | Sake | Wine

  • Sapporo (Light or Premium)

    $6.00
  • Sapporo Reserve

    $8.00
  • Nozawa — Super Dry Sake, 6 oz.

    $9.00
  • Ryo — Dry Sake, 6 oz.

    $17.00
  • Nigori — Unfiltered Sake, 12.7 oz.

    $10.00
  • Hakkaisan — Premium Dry Sake, 10.1 oz.

    $35.00
  • Nozawa Bar Premium Sake, 24.3 oz.

    $90.00
  • Kunde — Sauvignon Blanc

    $36
  • Hanzell Sebella — Chardonnay

    $48
  • Groth — Chardonnay

    $56

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