The Sushi Spot I’ve Been Dreaming Of 🍣✨

Finally scored a reservation at Nozawa! Didn’t realize until I got there that it’s actually located inside the back kitchen of Sugarfish. The overall flavor was undeniably incredible—the toro sashimi was absolutely mind-blowing! It was my first time trying mirugai (giant clam) that big! The ankimo (monkfish liver) was also prepared in a creative way, though I still prefer the traditional style. I have to give a special shoutout to the rice—it was exceptional! I was too shy to ask which brand they use… I really want to buy some and cook it at home! 😂 In my opinion, the uni and ikura could be even better. If they were flown in from Hokkaido, they’d be sweeter and less “fishy.” 💫 The portion was quite generous—by the second half, I was already full (perfect for guys, maybe a bit much for some girls!). The course pacing was just right. Sushi chefs here in the U.S. often have great personalities and love chatting with guests. I had a fun conversation with Chef Fujita! 🎌 I heard he’s planning to retire and return to Tokyo next year—after over 40 years away, he feels it’s time to go back home. If you haven’t been yet, book a spot before Chef Fujita leaves! Of course, there will likely be a new chef taking over later. 😋 #Omakase #WillReturn #RestaurantRecs #JapaneseCuisine #LAFood #LAJapanese #LASushi #NozawaBar #SushiLovers #MustTrySushi