SUGARFISH Los Angeles Menus

Please be aware that we do not take reservations, and due to the small size of our restaurants, we are only able to seat a table once all guests in the party have arrived.

If you have any food allergies, please let your server know when you place your order. We will do our best to accommodate and/or provide substitutions. If you have further questions, please review the food and health information on this site.


> View Text Version of the Lunch Menu
> Lunch Menu PDF

SUGARFISH Los Angeles Lunch Menu (front)

Our lunch menu is served from opening to 3:30 pm. A fee of 16% is automatically added to the bill. Sales tax is then calculated based on that total. NO TIP IS NECESSARY.


> View Text Version of the Dinner Menu
> Dinner Menu PDF

SUGARFISH Los Angeles Dinner Menu (front)

Our dinner menu is served after 3:30 pm. A fee of 16% is automatically added to the bill. Sales tax is then calculated based on that total. NO TIP IS NECESSARY.



> View Text Version of the To-Go Menu
> To-Go Menu PDF

> Order online.SUGARFISH Los Angeles To-Go Menu

Our take-out menu is available all day. Please note that not all of our in-store a la carte menu items are available for take-out.

Each to-go order is packaged in a recyclable bento box with our detailed condiment guide.


Chef Nozawa’s life-long pursuit
Our food and unique omakase-style service are based on Chef Nozawa’s 50 years of experience and early training with master chefs in Tokyo. At sugarFISH, you’ll experience sushi as Nozawa has intended, and you’ll find that we do some things differently.

No detail is too small for Nozawa.
It all starts with a trip to the fish market every morning to select and inspect the fish to be served. If you think he’s demanding with his guests, imagine what he expects from his suppliers.

Click here to see a 5-minute video of Nozawa’s Fish Market adventure.

Another Nozawa trademark is his preparation of rice. His legendary rice is served warm and is loosely packed to create a melt-in-your-mouth sensation beneath the cool fish. He believes the airiness of the rice is one of the key components to great sushi. It may be a little more difficult to handle, but it’s worth the effort. If you find it hard to use the chopsticks, don’t be afraid to use your hands.

An important point about Nozawa-style sushi is his strict adherence to traditional sushi: You’ll find no California rolls, spicy tuna rolls, or teriyaki at SUGARFISH. The reason there are no fancy rolls is that Chef Nozawa believes the sushi experience should be pure and simple. We want to build on that foundation for our guests.

Finally, the dishes are served exactly the way Nozawa and his tradition dictate. Please, no requests for extra sauces, salt, or bowls of rice.