Single piece of anago, or saltwater eel, nigiri

Food Spotlight: Anago and Unagi

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 […]

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Dish of soy sauce

Food Spotlight: Soy Sauce

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 […]

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Don't Think. Just Eat. Coming to NY. Trust Me text

Coming to NY! Extending in LA!

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 […]

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Dish of thinly sliced jellyfish sashimi

Food Spotlight: Kurage

Kurage, or jellyfish, has been a surprise favorite for guests at Nozawa Bar. Just after we opened five years ago, we served kurage as something new for guests to try. Because it’s such an unusual dish, we were not sure of how it would be received. Happily, our guests’ reaction has been so positive that we try to serve it every day it’s available. Our kurage is flown in from Japan, and we serve it as sashimi, sliced and simply prepared with […]

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Knife cutting slab of tamago, or cooked egg

Food Spotlight: Tamago

Tamago, Japanese for “egg,” is essentially a Japanese omelet made by rolling together several layers of cooked egg. Traditionally, tamago is prepared with a combination of eggs, rice, vinegar, sugar, and sometimes soy sauce or sake. The chef then uses a makiyakinabe, or special rectangular omelet pan, to cook the egg, layer after layer, carefully folding it upon itself. Many sushi lovers gauge a chef’s skills by how well artfully they prepare their tamago. At Nozawa Bar, Chef Fujita slices the […]

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Illustration of tuna with various hangtag paper labels

Seafood Monitoring Project

Fish labeling can be more complicated than it seems. For instance, per the FDA, “Amberjack” is the only acceptable market name for five of six Seriola species despite variation in both price and taste. More confusing still is the fact that these species are traditionally sold under separate names in Japan (names like Kanpachi and Hamachi, which are different fish, and names like Hamachi or Buri, which are the same fish but at different ages.) Cras ultrices iaculis Fusce ultricies dolor a eros dignissim at […]

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