Sushi Nozawa

So who’s this genius that sweats the ponzu?

sugarFISH is the creation of the legendary Los Angeles sushi chef and restaurateur Kazunori Nozawa. His traditional Tokyo-style sushi preparations at Sushi Nozawa in Studio City have earned the acclaim of Southern California diners and critics—and top ratings in the annual Zagat survey—for two decades.


Chef Nozawa is at home behind his counter in Studio City

Nozawa has created a fervently loyal fan base at Sushi Nozawa, founded on what the New York Times calls “the fish, the freshest from the world’s waters.” He’s also earned celebrity chef’s status based on his reputation as a temperamental traditionalist. At times, he has tossed customers out of Sushi Nozawa for not following his Trust Me method. Chef Nozawa runs a very tight ship.

At sugarFISH, the flavors are equally intense while the food is surprisingly affordable. Nozawa and his son Tom have leveraged long-term relationships with the best Japanese importers and fish purveyors—eliminating the middleman to maximize quality and affordability. The fish is prepared according to Nozawa’s exacting standards, in a centralized facility in the heart of the fish market district. Nozawa also makes his own soy sauce and ponzu that will be used exclusively at sugarFISH. As this uncompromising chef has always known: With sushi, it’s all about the details.