Nozawa Bar was a great experience and we left very very very full. We booked a month ahead by phone and paid upfront. It's about $225 per person, and with drinks and tax, the bill totaled around $600. There were around 22 courses including dessert. The dishes were incredibly fresh and tasty. The most memorable courses were the Hokkaido Octopus, New Zeland Pink Lobster, Bluefin Tuna Akami, Santa Barbara Uni, Japanese Kinmedai, and the 3 different type of oysters (Kumiai, Kumamoto, Kusshi). There were however a few courses towards the end of the whole dinner that felt like filler pieces such as the Tamago, Maine Lobster, and Japanese Anago (sea eel) nigiri. I could have gone without those courses and felt the menu was a little overpacked. At then end, they gave us a passion fruit sorbet and hojicha tea which was the perfect way to end the dinner. Chef Fujita, his sous chefs, and the staff were very kind and lively. Dinner was very interactive because Chef Fujita made a lot of jokes and interacted with everyone. Dinner setting is also intimate as it is only 10 seats. Overall, great experience and would definitely come back!
chrystal l.
Every dish was very skillfully prepared and delicious! Service was very good as the servers were very attentive and there are only 10 seats for each time. Would highly recommend for a special occasion or a treat yourself kind of dinner!
Dave S.
Amazing! Chef Fuji put on a show for us and the fish was top notch. 10/10 will be back again.
Michael Y.
Second time here and it was even more enjoyable. Cozy 10 person bar situated in a private room allows you to get to know you fellow sushi foodies and interact with Chef! Fish is first rate and you will be full after the 18-20 pieces/dishes. Favorites were the lobster roll and the uni but honestly it was nice just sitting back and getting surprised. My only job was to enjoy the great sushi and great company!
Kerner Smith
Awesome and intimate two-hour experience with Chef Fujita and crew. Perfect cadence of 20+ courses, several of which I’ve never experienced in three decades of eating sushi!
Atmosphere: 5
Food: 5
Service: 5
Koko Bobo
Great dinner!
Atmosphere: 5
Food: 5
Service: 5
Alex H.
One of the best omakase experiences. It was my first time doing a limited seating style meal and everything was delicious. The chef was able to accommodate a shellfish allergy and price was definitely reasonable compared to some of the places doing similar things. And we got a photo souvenir with the chef! Would come back anytime.
ARCHIGUS
Why don't you use rubber gloves to prepare the dish orders? He saw in a video that there are two Asian people eating their hands on the same plate without wearing gloves. No matter how clean your hands are, it is more hygienic to use gloves.
Atmosphere: 3
Food: 1
Service: 1
Glarence Zhao
2/14/24: Shari/rice is like Sugarfish, too warm. Some pieces they recommend adding wasabi as desired. Why not just put the wasabi in themselves? Number of nigiri pieces that weren't executed that well. Nori wasn't crunchy enough. Fish selection and quality is pretty solid though, no aged ones though.
Atmosphere: 4
Food: 3
Service: 4
Recommended dishes: Black Currant Sorbet, Black Current Sorbet and Farmers Market Mixed Berries
steve sase
Excellent sushi and chef and
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Ruby Snapper Nigiri, Kusshi Oysters, Uni Nigiri
Saturday 8:30pm I reserved about 1 month in advance and payed online. The host came out around the reservation time and called out the reservers name to for checkin. The host then lead everyone to the back. Parking: Parked in the Beverly Canon Gardens Parking. Parking is free for the first 2 hours before 6pm. After is a $5 flat fee. Food/Drinks: Everything was absolutely amazing my favorite was the toro and tamago. Ambiance: The place is super small and in the back of another restaurant. Only 10 people at a time. The chef was so cute, he talked to everyone and would checkin on us. Since the place is so small, it was fun to talk to the others while waiting for the sushi to come out. Overall, a very warm and welcoming vibe. Service: The food is prepared right in front and they tell you when you can use wasabi. Would definitely go again for special occasions.
Revanth Matha
worth the price. 20 courses of fish all delicious. i’d say it’s the correct amount of food. sometimes i go to fine dining and im hungry after, but here i was satisfied.somewhat cramped seating. avoid if your a large individual. people wore nice clothing, not overly fancy but business casual.
Atmosphere: 3
Food: 5
Service: 5
Recommended dishes: Uni Nigiri
Mayi B.
At Nozawa Sushi, the experience was fantastic. The sushi was very fresh and bursting with flavor, the chef was engaging in conversation with us most of the time, he was very friendly making the meal more enjoyable. It's a very welcoming and private ambiance with excellent service.
Austen Jesse
I will put this in the beginning so people can read this, my wife had terrible diarrhea the next morning and I woke up vomitingWorst dining experience of my life. The wife and i are not rich people by any means and this was something we had saved for and had genuinely been super excited for. This was our 5 year anniversary dinner, had it been any other day I would have walked out. Biggest waste of money.The chefs fragile ego caused him to have a melt down just as the dinner had started because I was smelling my food and sauces ( I'm weird and I smell everything I eat). He threatened me multiple times saying he will "kick me out" and caused a scene. I've been smelling food since I was a baby and it is part of who I am. I shouldn't have to explain to anyone why or how I do things ( I could be on the spectrum and publicly shaming someone is pathetic and truly an embarrassment to the culinary arts)the fish was all one note. Most of the fish was cured incorrectly. The engawa was like chewing rubber. The tuna was so over cured that it had the texture of plastic. The ankimo looks, smells and tasted like cat food and was way overpowered by the ungodly amount of sauce. (I love ankimo and this was the worst I've ever had) the rest of the meal was forgettable and very mediocre at best.The chef did not explain a single dish and the rest of the chefs were all on edge and very tense. It was like the whole staff was walking on egg shells. Thus drastically changing the entire experience. It was so uninviting and lacking energy and authenticity.The chef has lost his connection with the food he prepares and the people he serves. His fragile ego has created the worst "omakase" experience in all of LA. Don't ever go here.
Atmosphere: 1
Food: 1
Service: 2
Tiff L.
24 courses! Yes plz! 4th time here & still as good as the 1st. - uzaku (eel & cucumber) 5/5 - Hokkaido live octopus (sad but good) 5/5 - new Zealand pink lobster (give me 10 of these!) 5/5 - Ruby snapper (so soft w/ a touch of Yuzu)5/5 - Halibut fin 5/5 - Squid 5/5 - Maine lobster - Santa Barbara uni (usually don't like Santa Barbara since it's too briny but this was so good) 5/5 ***got busy talking after this but here's the rest of list*** - isaki - sardine - Hokkaido scallop - kama collar - oysters - ankimo - kinmedi - giant clam - ikura - sawara - anago - lobster handroll - tamago You might get a little confused but you actually walk through Sugarfish and into a private room in the back. It's allowed hustle and bustle in the main restaurant but once you get into the room in the back it's incredibly quaint. Seating for only 10 people. Park at the Beverly Hills public parking. If you come after 8:00 it's a $5 flat rate otherwise it's increments that go up to $16 after 3 hours.
Nozawa Bar was a great experience and we left very very very full. We booked a month ahead by phone and paid upfront. It's about $225 per person, and with drinks and tax, the bill totaled around $600. There were around 22 courses including dessert. The dishes were incredibly fresh and tasty. The most memorable courses were the Hokkaido Octopus, New Zeland Pink Lobster, Bluefin Tuna Akami, Santa Barbara Uni, Japanese Kinmedai, and the 3 different type of oysters (Kumiai, Kumamoto, Kusshi). There were however a few courses towards the end of the whole dinner that felt like filler pieces such as the Tamago, Maine Lobster, and Japanese Anago (sea eel) nigiri. I could have gone without those courses and felt the menu was a little overpacked. At then end, they gave us a passion fruit sorbet and hojicha tea which was the perfect way to end the dinner. Chef Fujita, his sous chefs, and the staff were very kind and lively. Dinner was very interactive because Chef Fujita made a lot of jokes and interacted with everyone. Dinner setting is also intimate as it is only 10 seats. Overall, great experience and would definitely come back!
Every dish was very skillfully prepared and delicious! Service was very good as the servers were very attentive and there are only 10 seats for each time. Would highly recommend for a special occasion or a treat yourself kind of dinner!
Amazing! Chef Fuji put on a show for us and the fish was top notch. 10/10 will be back again.
Second time here and it was even more enjoyable. Cozy 10 person bar situated in a private room allows you to get to know you fellow sushi foodies and interact with Chef! Fish is first rate and you will be full after the 18-20 pieces/dishes. Favorites were the lobster roll and the uni but honestly it was nice just sitting back and getting surprised. My only job was to enjoy the great sushi and great company!
Awesome and intimate two-hour experience with Chef Fujita and crew. Perfect cadence of 20+ courses, several of which I’ve never experienced in three decades of eating sushi!
Atmosphere: 5
Food: 5
Service: 5
Great dinner!
Atmosphere: 5
Food: 5
Service: 5
One of the best omakase experiences. It was my first time doing a limited seating style meal and everything was delicious. The chef was able to accommodate a shellfish allergy and price was definitely reasonable compared to some of the places doing similar things. And we got a photo souvenir with the chef! Would come back anytime.
Why don't you use rubber gloves to prepare the dish orders? He saw in a video that there are two Asian people eating their hands on the same plate without wearing gloves. No matter how clean your hands are, it is more hygienic to use gloves.
Atmosphere: 3
Food: 1
Service: 1
2/14/24: Shari/rice is like Sugarfish, too warm. Some pieces they recommend adding wasabi as desired. Why not just put the wasabi in themselves? Number of nigiri pieces that weren't executed that well. Nori wasn't crunchy enough. Fish selection and quality is pretty solid though, no aged ones though.
Atmosphere: 4
Food: 3
Service: 4
Recommended dishes: Black Currant Sorbet, Black Current Sorbet and Farmers Market Mixed Berries
Excellent sushi and chef and
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Ruby Snapper Nigiri, Kusshi Oysters, Uni Nigiri
Restaurantji Recommends
Saturday 8:30pm I reserved about 1 month in advance and payed online. The host came out around the reservation time and called out the reservers name to for checkin. The host then lead everyone to the back. Parking: Parked in the Beverly Canon Gardens Parking. Parking is free for the first 2 hours before 6pm. After is a $5 flat fee. Food/Drinks: Everything was absolutely amazing my favorite was the toro and tamago. Ambiance: The place is super small and in the back of another restaurant. Only 10 people at a time. The chef was so cute, he talked to everyone and would checkin on us. Since the place is so small, it was fun to talk to the others while waiting for the sushi to come out. Overall, a very warm and welcoming vibe. Service: The food is prepared right in front and they tell you when you can use wasabi. Would definitely go again for special occasions.
worth the price. 20 courses of fish all delicious. i’d say it’s the correct amount of food. sometimes i go to fine dining and im hungry after, but here i was satisfied.somewhat cramped seating. avoid if your a large individual. people wore nice clothing, not overly fancy but business casual.
Atmosphere: 3
Food: 5
Service: 5
Recommended dishes: Uni Nigiri
At Nozawa Sushi, the experience was fantastic. The sushi was very fresh and bursting with flavor, the chef was engaging in conversation with us most of the time, he was very friendly making the meal more enjoyable. It's a very welcoming and private ambiance with excellent service.
I will put this in the beginning so people can read this, my wife had terrible diarrhea the next morning and I woke up vomitingWorst dining experience of my life. The wife and i are not rich people by any means and this was something we had saved for and had genuinely been super excited for. This was our 5 year anniversary dinner, had it been any other day I would have walked out. Biggest waste of money.The chefs fragile ego caused him to have a melt down just as the dinner had started because I was smelling my food and sauces ( I'm weird and I smell everything I eat). He threatened me multiple times saying he will "kick me out" and caused a scene. I've been smelling food since I was a baby and it is part of who I am. I shouldn't have to explain to anyone why or how I do things ( I could be on the spectrum and publicly shaming someone is pathetic and truly an embarrassment to the culinary arts)the fish was all one note. Most of the fish was cured incorrectly. The engawa was like chewing rubber. The tuna was so over cured that it had the texture of plastic. The ankimo looks, smells and tasted like cat food and was way overpowered by the ungodly amount of sauce. (I love ankimo and this was the worst I've ever had) the rest of the meal was forgettable and very mediocre at best.The chef did not explain a single dish and the rest of the chefs were all on edge and very tense. It was like the whole staff was walking on egg shells. Thus drastically changing the entire experience. It was so uninviting and lacking energy and authenticity.The chef has lost his connection with the food he prepares and the people he serves. His fragile ego has created the worst "omakase" experience in all of LA. Don't ever go here.
Atmosphere: 1
Food: 1
Service: 2
24 courses! Yes plz! 4th time here & still as good as the 1st. - uzaku (eel & cucumber) 5/5 - Hokkaido live octopus (sad but good) 5/5 - new Zealand pink lobster (give me 10 of these!) 5/5 - Ruby snapper (so soft w/ a touch of Yuzu)5/5 - Halibut fin 5/5 - Squid 5/5 - Maine lobster - Santa Barbara uni (usually don't like Santa Barbara since it's too briny but this was so good) 5/5 ***got busy talking after this but here's the rest of list*** - isaki - sardine - Hokkaido scallop - kama collar - oysters - ankimo - kinmedi - giant clam - ikura - sawara - anago - lobster handroll - tamago You might get a little confused but you actually walk through Sugarfish and into a private room in the back. It's allowed hustle and bustle in the main restaurant but once you get into the room in the back it's incredibly quaint. Seating for only 10 people. Park at the Beverly Hills public parking. If you come after 8:00 it's a $5 flat rate otherwise it's increments that go up to $16 after 3 hours.