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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 […]

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Dish of thinly sliced jellyfish sashimi

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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Knife cutting slab of tamago, or cooked egg

Food Spotlight: Tamago

By Clement Mok March 22, 2018 Food Spotlight / Los Angeles / Nozawa Bar

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

By Clement Mok September 2, 2017 Featured / Fish / SUGARFISH

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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KazuNori SUGARFISH Nozawa Bar