Sugarfish: Omakase Sushi Made in Los Angeles

Japanese chef Kazunori Nozawa was the first to import the tradition and art of sushi to the City of Angels, notably specialising in omakase. He began by opening his first restaurant, Sushi Nozawa, in Studio City in 1987. The American clientele had to get used to his cuisine, rather than the other way round. What’s more, Nozawa had a reputation for being uncompromising on certain things and imposed his own rules. He banned phones, texting during meals and overly loud conversations.

Since 2008, the new restaurants in the Sugarfish group (now ten in total) have been respecting the chef’s philosophy. There are just three options on the omakase menu, and there’s no bar where diners can watch the masters at work, as the sushi is prepared in the kitchen. The prices aren’t staggering: 16 euros for the first lunch menu, and 36 euros for the most expensive. Kazunori Nozawa therefore offers an accessible experience, one that’s achieved in the same manner as he has always worked: simply, and in his own way.