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KazuNori Mid-Wilshire Opens

By Clement Mok September 19, 2019 KazuNori / Los Angeles

The restaurant features a 24-seat hand roll counter bar where, like at our other locations, guests can watch their hand rolls being made, and, most importantly, enjoy them while the seaweed is at its best. At KazuNori, the commitment to quality is unwavering, serving hand rolls made with only the freshest fish, along with specially harvested seaweed, house-made sauces, and signature warm rice. Named after celebrated sushi chef Kazunori Nozawa who introduced the cylindrical-style hand roll to the United States over 40 […]

Hand holding not-yet-rolled lobster handroll

Food Spotlight: Lobster

By Clement Mok August 13, 2019 Food Spotlight

The lobster hand roll is one of the most popular dishes we serve at SUGARFISH. The lobster is gently cooked and mixed with a touch of mayonnaise, then, along with our signature warm rice, it’s wrapped up in a crispy sheet of nori. For our hand and cut rolls, we serve Maine lobster (homarus americanus), which is prized for its sweet, tender flesh and giant claws. Most Americans think of Maine lobster as the best, and we couldn’t agree more! […]

Microphone image with Nozawa Bar, SUGARFISH, and KazuNori logos

Food Podcast Air Jordan

By Clement Mok August 2, 2019 Audio

This podcast is an entertaining and interesting look into the evolution of SUGARFISH, KazuNori, and Nozawa Bar. Jerry shares little-known facts not only about the restaurants and the food they serve but also about how he and Chef Nozawa became friends and the unlikely path that led him to the food business. Jerry and Jordan also discuss the special ingredients used in dishes at Sushi Nozawa Group’s sister restaurants Uovo and HiHo Cheeseburger and what might be next! Click here to […]

Manhattan Beach location opens

By Clement Mok June 6, 2019 Los Angeles / SUGARFISH

We are thrilled to open the doors to SUGARFISH Manhattan Beach this Thursday, June 6th at 304 12th Street. 0/5 (0 Reviews)

First Ever National Hand Roll Day

By Clement Mok June 2, 2019 Video

National Hand Roll Day was founded in 2019 by Sushi Nozawa Group to celebrate the beloved sushi handroll. The holiday was proclaimed by the Registrar at National Day Calendar and is celebrated each year on July 6, the date of Chef Nozawa’s birthday! Introduced in the middle of the last century, the original hand rolls, or temaki, were cylindrical in shape. Chef Nozawa began serving cylindrical handrolls early in his career in Japan, and decades later, they became a customer favorite at his […]

SUGARFISH NYC 2nd location opens today!

By Clement Mok February 20, 2019 New York / SUGARFISH

We are thrilled to open the doors to SUGARFISH SoHo this Thursday, February 20th at 202 Spring Street in SoHo. Just like our Flatiron location, we will provide the same high-quality, authentic and accessible experience that has made SUGARFISH a favorite of sushi lovers near and far. 0/5 (0 Reviews)

Single piece of anago, or saltwater eel, nigiri

Food Spotlight: Anago and Unagi

By Clement Mok October 24, 2018 Food Spotlight / KazuNori / Nozawa Bar / SUGARFISH

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 […]

Food Spotlight: Soy Sauce

By Clement Mok July 27, 2018 Food Spotlight / KazuNori / Nozawa Bar / SUGARFISH

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 […]

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

Coming to NY! Extending in LA!

By Clement Mok July 23, 2018 New York / SUGARFISH

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 […]

Food Spotlight: Kurage

By Clement Mok May 15, 2018 Food Spotlight / Nozawa Bar

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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