Nozawa Bar

"2/14/24: Shari/rice is like Sugarfish, too warm. Some pieces they recommend adding wasabi as desired. Why not just put the wasabi in themselves? Number of nigiri pieces that weren't executed that well. Nori wasn't crunchy enough. Fish selection and quality is pretty solid though, no aged ones though."

"This place is AMAZING! Nozawa Bar is located within Sugarfish in a back room. It is basically a private sushi show for 10 customers. Everyone is seated at the same time and enjoys a chef selection of food items during the meal. The food is top notch and the atmosphere is incredible. The experience is expensive compared to other dining options, but for an omakase meal, it is actually quite reasonable. Highly recommend."

"Nicely tucked away in the back is this intimate private omakase with Chef Fujita. The service was just right and timing of each bite was planned nicely. I’m a big fan of mainly nigiri in my omakase so this was a perfect experience for me."

"If you can get reservations at Nazawa bar and you want to splurge or you can afford it then I recommend you visit and experience a very traditional Japanese sushi experience that deserves compliments. As you wait for your time to come in, you feel like you are part of some exclusive club of 10 people, patiently waiting. Once you come inside and head to the secret back room that has a perfect sized sushi bar you feel like you have been transported to Japan. As you see the menu and experience chef Fuji’s attention to detail, you just know you are at the right place. Most people come for a special occasion and I totally get why. Each dish is perfect! Some of my favorites were New Zealand Pink lobster which was so sweet, Japanese Aji Nigiri, Santa Barbara Uni which I could tell was caught same day, Hokkaido Scallop, Ikura and Japanese Anago (Sea Eel), and the Tabago stuffed with a plum jam followed by desert and a green tea steaming right behind it adding to the desert smell. Although I had some favorites, everything was super delicious and I would not miss one part of the whole experience."

"Love the small bar behind Sugarfish. Having only 10 diners at a time makes it feel very intimate. The service was outstanding, describing all of the dishes and how best to eat them. Sake and water were constantly refilled. Completely stuffed around course 18 or so, but every dish was delicious and ate everything served. Love having lobster at the beach, but the New Zealand lobster was some of the sweetest I've ever had."