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.
Our lunch menu is served from opening to 3:30 pm. We are a NO TIPPING restaurant. Hospitality is included in our menu prices
Our dinner menu is served after 3:30 pm. We are a NO TIPPING restaurant. Hospitality is included in our menu prices
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.
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 because 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.