Nozawa Bar is secreted away in the back of the Beverly Hills location of Sugarfish, yet this jewel box is entirely independent of the local chain it's housed within.
Omakase is the sole dining option here, served as multiple courses of nigiri along with some sashimi and handrolls. Each sequence centers on exceptional seafood, most of it sourced from local waters. Chef Osamu Fujita may be a traditionalist, but the menu includes many novelties. Start with the perfectly crunchy jellyfish dressed with ponzu. This might be followed by an impressive presentation of deliciously tender slivered octopus. Sushi highlights include the delicate halibut fin, ruby-red snapper cut before your eyes and a handroll of mountain yam, ume and shiso leaf.