Restaurant Reviews


December 1, 2014

I am very excited because I get to share another sushi restaurant with you and also because I am writing this post from my new couch. Hello comfort!

After arriving in LA this past Wednesday, I headed straight to Sugarfish Beverly Hills (as you know sushi is first on the to-do list)!

The Shut-Up-and-Give-it-to-Me-Quick Version:

Extremely fresh sushi, reasonable prices, nice location. (Beware: They don’t take reservations!)

Mon – Sat 11:30 a.m. – 10 p.m.

Sun 12 a.m. – 9 p.m.

The I-Like-to-be-Wrapped-Up-in-All-the-Details Version:

Sushi is a must everytime I’m in LA! In fact, in the short time I was there I ate sushi twice. My love for sushi is almost as great as the love I have for my parents, but they are responsible for introducing me to it so I suppose they should be first.

We waited about twenty minutes before being seated, which wasn’t an issue because in the usual LA fashion, our winter night was 75 degrees and clear skies. They have a small waiting area out front where you can sit and order drinks. As soon as you step inside the noise level elevates and the lighting dims. For a rather small area, there are a good number of tables and bar seating. Normally, I am all for sitting at the bar at a sushi restaurant (especially if you aren’t a large party), however, the bar at Sugarfish doesn’t encase the sushi chefs, it is merely a stand-alone, half-U-shaped bar (we opted for a table).

With 8 locations in the Los Angeles area, Kazunori Nozawa is expanding his ever-present empire. With his “sushi-nazi” reputation you would expect Sugarfish to have a different vibe, but it is laid back and very casual. There is only sushi, sashimi and handrolls on the menu, no crazy Philadelphia rolls in sight! You can order items separately, but most customers order one of their three pre-fixe options ($20, $30 or $40 per person). You can rest assured that there is a lot of care that goes into preparing the sushi at Sugarfish. Every morning, Chef Nozawa goes to the fish market and hand selects what will be served. His nigiri is also special because he believes in loosely packed, warm rice. The contrast of cold fish and warm rice and the airiness in the rice is what creates the butter-like, melt-in-your-mouth experience we all covet.
The place isn’t without their rules (I mean he didn’t become a different person).

Taken from their menu

About our guest experience:

  • Each plate is served as soon as it is prepared; please don’t wait to eat.
  • Hand rolls should be eaten right away while the seaweed is crisp.
  • Dishes that are sauced, except sweet shrimp, should not be dipped in soy.
  • We politely decline requests for extra sauces, salt, or additional rice.

What we ate:

  • Nozawa Trust me ($40)

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We all got the Nozawa Trust Me combination which included:

  1. Edamame
  2. Tuna sashimi
  3. Salmon, albacore and red snapper nigiri (2 pieces of each)
  4. Yellowtail and halibut nigiri (2 pieces of each)
  5. Toro handroll
  6. Crab handroll
  7. Oysters in ponzu, yuzu sauce

Everything was extremely fresh, simple and very tasty. My favorites were the nigiri pieces. The halibut nigiri was out of this world, it had a citrus flavor, a little spice and salt. The flavors blended so well and was definitely orgasmic. The tuna sashimi was great and the oysters were just the right consistency, they weren’t slimy or chewy and the ponzu and yuzu sauce killed any salt water taste. The crab roll was good, but not my favorite and the toro roll seemed like an overkill. I love toro, but with a fish that fatty and delicious I felt that it was overpowered by the seaweed and rice. The roll was tasty, but I felt like it would have been better as nigiri.

This is definitely a restaurant everyone has to try once. However, seeing as I could eat sushi for breakfast, lunch and dinner for the rest of my life, I do not feel like this is a place I would frequent with such intensity. I, personally, would choose Hide as my go-to, round-the-clock, forever place over Sugarfish.

Check it out and let me know what you think! Stay tuned for my next post, a new Chinese restaurant in Century City.

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