SUGARFISH by sushi nozawa

886 calories, 56.1g protein, 24.8g fat, 107g carbs

Glass or Bottle

Glass or Bottle

Glass or Bottle

12.7 oz.

24.3 oz.

6 oz.

6 oz

Glass or Bottle

Glass or Bottle

Edamame, Tuna and Chutoro Sashimi (ponzu and chives), Albacore Sushi (ponzu and chives, 2-pc), Salmon Sushi (toasted sesame, 2-pc), New Zealand Sea Bream Sushi (citrus salt, 2-pc), Toro Hand Roll, Bluefin Otoro Sushi (2-pc), Japanese Yellowtail Sushi (lemon, 2-pc), Sea Bass Sushi (yuzu ponzu, 2-pc), Blue & Dungeness Crab Hand Roll

masago, 8-pc

masago

Hand Roll or Cut Roll (8-pc)

8-pc

toasted sesame, Hand Roll or Cut Roll (8-pc)

toasted sesame, 8-pc

toasted sesame

chives, 8-pc

368 calories

458 calories

621 calories

734 calories

Sea Eel, from the sea between Korea and Japan, served with eel sauce

Sustainably ranched Bluefin medium fat Toro nigiri specially sourced from Baja Mexico

Sustainably ranched Bluefin Otoro nigiri specially sourced from Baja Mexico

A rare cut from the fin section of directly sourced East Coast Hirame, served with salt and lemon

Sardine specially sourced from Japan with grated garlic, ginger, and chives

An unusual high fat cut of toro from the collar, from sustainably ranched, specially sourced Tuna from Baja Mexico

Golden-eye snapper directly sourced from New Zealand

Giant clam directly sourced from the Pacific Northwest served with shiso, lemon and salt

The menu most similar to what Nozawa served his regulars at Studio City's Sushi Nozawa. Typically includes a sashimi course, seven orders of nigiri and two hand rolls.

Edamame, Tuna and Chutoro Sashimi with ponzu and chives, Albacore Sushi with ponzu and chives (2-pc), Salmon Sushi with toasted sesame (2-pc), Toro Hand Roll, Chutoro Sushi (2-pc), Japanese Yellowtail Sushi with lemon (2-pc), New Zealand Sea Bream Sushi with citrus salt (1-pc), Hirame Sushi with yuzu ponzu (1-pc), Blue & Dungeness Crab Hand Roll

Edamame, Tuna and Chutoro Sashimi with ponzu and chives, Albacore Sushi with ponzu and chives (2-pc), Salmon Sushi with toasted sesame (2-pc), Toro Hand Roll, Japanese Yellowtail Sushi with lemon (1-pc), Hirame Sushi with yuzu ponzu (1-pc), Blue & Dungeness Crab Hand Roll

yuzu miso and chives

chives

sanbaizu and toasted sesame

ponzu and chives

ponzu and chives

ponzu and chives, 2 nigiri pieces

ponzu and chives, 2 nigiri pieces

masago, gunkan maki style, 2 nigiri pieces

yuzu ponzu, 2 nigiri pieces

lemon, 2 nigiri pieces

yubiki style, shiso, 2 nigiri pieces

toasted sesame, 2 nigiri pieces

gunkan maki style, 2 nigiri pieces

toasted sesame, 2 nigiri pieces

Paralichthys dentatus or Fluke from the Northeast coast of the US; it's sometimes called Halibut in sushi restaurants in LA.

Sustainably raised in Hawaii. It is Seriola rivoliana and is also known as Amberjack or Almaco Jack.

Pagrus auratus from New Zealand. It was called NZ Snapper until June of 2018.

Salmo salar, which is from the North Atlantic.

Typically, we feature sustainably ranched Thunnus orientalis (Pacific Bluefin), and sometimes wild-caught Thunnus obesus (Big-eye) or wild-caught Thunnus albacares (Yellowfin). Our Albacore is Thunnus alalunga, which is tuna, but normally referred to as Albacore or possibly white tuna.

Seriola quinqueradiata, or Japanese Yellowtail / Hamachi. When this fish is older and larger, it is called Buri in Japan.

Details about escolar fish and its potential effects on some individuals' gastrointestinal health.

Standard procedures for food allergy management and information about allergen presence in the kitchen.

Advice regarding foodborne illnesses particularly concerning raw or undercooked seafood, meat, and poultry.

Details on residual radiation in food as a result of the Fukushima disaster.

Information about mercury consumption and guidelines for pregnant and nursing mothers and small children.

Information regarding tests for radiation in fish and seafood sourced by SUGARFISH.