Nozawa Bar

"At the original Sushi Nozawa in Studio City, Chef Nozawa was such a stickler that he earned the nickname “the Sushi Nazi” (kind of like Seinfeld’s “Soup Nazi”), but luckily this omakase-only space at the back of the Beverly Hills Sugarfish has dialed the craziness back a bit. You still take what you’re given to eat, and can only eat at one of the two 10-person seatings (God forbid someone is running late), but you probably won’t get kicked out just because the chef doesn’t like your look. It’s all worth it for the 22 courses of familiar and unfamiliar, always excellent, sushi." - garrett snyder, brant cox, sylvio martins

"The spirit of Nozawa lives on at this intimate sushi bar located behind the Sugarfish in Beverly Hills. With fewer than 10 seats, this unique experience feels very much like a top-level place in Tokyo, with theatrical service and a hushed counter dining experience. The $225 per person meal comes with 20 courses with seatings at 6 p.m. and 8:30 p.m., Monday to Saturday." - Matthew Kang

"Just like most parts of Los Angeles, Beverly Hills has a Sugarfish. But because this is Beverly Hills, this Sugarfish one-ups the rest with Nozawa Bar out the back of the restaurant. Once you’ve walked past everyone eating their Trust Me’s, you’ll find a separate omakase-only spot with only two ten-person seatings a night, where you’ll be served 22 courses of sushi (they run the gamut from expected to adventurous). Don’t be late or ask for any changes to the menu. " - sylvio martins, arden shore, brant cox, jess basser sanders

"One star. This intimate sushi counter behind the Beverly Hills Sugarfish is one of the most impressive omakase experiences in all of Los Angeles with over 20 courses of fish prepared to near perfection." - Eater Staff

"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." - Michelin Inspector