Sugarfish: Omakase Sushi Made in Los Angeles
Chef Kazunori Nozawa was the first to import the art of sushi to the City of Angels, specialising in omakase.
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Chef Kazunori Nozawa opened 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. The chef also had a reputation for being uncompromising on certain things: diners are forbidden from using phones during meals and are asked to avoid overly loud conversations.
An affordable experience
Since 2008, the new restaurants in the Sugarfish group (ten in total) have all respected the chef’s philosophy. There are just three options on the omakase menu, and there is no bar where diners can watch the masters at work, as the sushi is prepared in the kitchen. The prices aren’t staggering: it costs 16 euros for the first lunch menu, and 36 euros for the most expensive. Kazunori Nozawa therefore offers an affordable experience in his habitual manner: simply, and in his own way.
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