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    Nozawa Bar

    4.7 (349 reviews)
    Ultra High-EndSushi Bars, Japanese
    Closed 6:00 pm - 11:00 PM
    Updated 3 months ago

    Nozawa Bar Photos

    Business Info

    NOZAWA BAR ATMOSPHERE

    What's the vibe?
    Upscale
    Quiet
    Dogs allowed
    Outdoor seating

    Recommended Reviews - Nozawa Bar

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    Akamutsu (Ruby Snapper)
    Larry L.

    Nozawa Bar lives up to its status as the flagship of the Nozawa sushi empire. In addition to Nozawa Bar, the Sushi Nozawa Group includes Sugarfish (with 12 locations in Southern California and New York City) and Kazu Nori (which specializes in hand rolls, with 15 locations in Southern California and New York City). Nozawa Bar is located in the backroom of Sugarfish Beverly Hills. The only street signage is for Sugarfish. The backroom has a small, L-shaped, 12-seat sushi bar ... cozy without being suffocating. Food: Nozawa Bar only has an omakase menu (which literally means "I'll leave it up to you" and figuratively means that the sushi chef choses the menu) of 21 courses (mostly single pieces of nigiri sushi). The menu focuses on traditional sushi, primarily nigiri with a single hand roll. Nozawa Bar also has a limited sake, beer, and wine menu, and does not offer a sake pairing. The sushi itself was very good. Everything was fresh; the sushi rice was well prepared (which is often overlooked), and the nigiri prepared nicely (for example, the proportion between rice and fish was good). My favorites included: (1) New Zealand pink lobster sashimi (which is a langoustine) ... delicate and succulent, (2) uni nigiri ... simple and super fresh, (3) mirugai nigiri (or giant clam) ... nicely textured and sweet, and (4) tamago nigiri ... surprisingly fun. The other courses were all good, but somewhat ubiquitous and less memorable. One big issue I had was that the dinner's pacing felt rushed. Before I had time to fully enjoy a course, another course would be served. I understand the quicker pacing given there are 21 courses and multiple seating a night, but just an additional 30 seconds to a minute between courses would be nice. Chef Sada was both friendly and professional, willing to engage with and answer questions from the diners. For purposes of comparison, I found Nozawa Bar to be very similar in taste to Morihiro. Service: Service was friendly and generally attentive, albeit somewhat uneven. For example, my water and sake glasses were rarely empty. However, no oshibori (small towel dampened with water for cleaning one's hands) was offered before the start of the meal. Moreover, because sushi is traditionally eaten with the hands (picking up nigiri with the fingers), many sushi restaurants include an oshibori to be used during the meal. Here, it was put out for six diners, but for some reason not put out or offered for the remaining six diners. Odd. Bottom Line: Nozawa Bar is very good. The sushi is fresh and well prepared. Dinner at Nozawa Bar will not leave you wanting. Parking: The Beverly Hills Sugarfish does not offer valet parking, and street parking is limited and can be difficult. However, there is a public parking structure just across the street and a half block north.

    Extensive menu
    Lucy H.

    Had a wonderful experience with my girlfriends for a bday. The omakase menu was extensive and well worth the cost. Every dish was amazing. Traffic from SGV took about 1.5 hr to arrive at 6pm. Our party of 5 was joined in a small room by two other couples. Honestly small enough to not be completely comfortable talking but each dish was so delicious and worth the attention. Was so stuffed towards the last few pieces. Service was amazing; chef was entertaining. Parking garage is close by. Beautiful decor around the restaurant for the holidays! Thank you Nozawa Bar!

    Miguel C.

    From start to finish, Nozawa Bar has an absolute flawless experience. The quality of all the food on the premade menu is on another level. Every piece of sushi and how it's prepared and presented is perfectly balanced with flavor and the intention behind the presentation is there. The chefs service is something that highlights the experience. His knowledge of the food, where is comes from, how to prepare it, and takes his time to answer any questions is on point. Once you walk into the room you feel relaxed and one with the experience. It's very intimate and the atmosphere is an experience matched with the food. Definitely a must try!

    New Zealand Pink Lobster
    Karen G.

    My boyfriend and I booked a reservation for our anniversary dinner. We love Kazunori, so we were excited to try this omakase experience--and we absolutely loved it. The Nozawa Bar is located inside Sugarfish in Beverly Hills. We checked in and waited for the manager to escort our group to a private room in the back, which features a bar and seats 10 people. We paid for our food upfront when we booked the reservation, which came out to about $292 per person, not including drinks. We were given a menu card for beverages, which included sake, wine, and beer. The service was extraordinary. The server wouldn't even let me lift my glass so she could pour my wine. Our plates were immediately cleared after we finished each course, and the bar was wiped down right away. Chef Sada was exceptional and had a great sense of humor. He explained each dish as it was served and answered any questions we had. This was a 21-course omakase experience, and the menu changes with each tasting based on the chef's selections. While many of the dishes were delicious, my favorites were the New Zealand lobster and the Japanese Akamatsu ruby snapper. The fish and nigiri were incredibly fresh and high quality, with clean, delicate flavors throughout. Chef Sada also mentioned that he used four different batches of rice during the meal to keep everything as fresh as possible, which really stood out. The shabu shabu made with 100% grass-fed Wagyu was also delightful--so flavorful! The menu was extensive, and we couldn't believe there were still more courses to come when we were only halfway through. We ended with dessert: a rich, fruity sorbet with berries and hojicha tea. It was a truly lovely experience.

    Eel
    Shanelle S.

    Delicious, Michelin experience. It's located behind Sugarfish and hold 12 diners, so it's an intimate experience. Great for a special occasion or to really celebrate life. Below are my stream of conscious notes from the dinner: Uzaku - freshwater eel and cucumber; very tender Hokkaido octopus - comes with yuzu salt and chef recommended we try it without soy sauce first Bluefin toro sashimi - it's just the cheek and extremely soft Akamutsu from Nagasaki - a nice yuzu finish Engawa - aged halibut from Boston; a bit of a harder fish but a nice bite Ko Ika - baby squid had a nice shiso element for some edge Isaki - with yuzu zest on top; I liked this a lot Uni from Santa Barbara - mostly sweet a surprise spicy kick; very fresh Sawara (king mackerel) - very, very tender with creamy finish Hokkaido scallop - very soft and similarly tender Shabu shabu wagyu - from New Zealand; first piece is "their style" and the second one is your choice; Ankimo (monkfish liver) - it looked a little bit like cat food but came with a yuzu miso sauce that was unique Iwashi (sardine) - with ginger and garlic on top Zuke (red tuna) - beautiful vibrant red color Churro - medium fatty tuna Mirugai (giant clam) - very firm with a yuzu taste Kinmedai - this was lightly grazed by the butane flame and that gave it a nice smokiness Maine lobster nigiri - another one with a light yuzu zest Sea eel nigiri - nice bbq sauce and super soft Maine lobster handroll - by this point, I'm getting so full and I don't know how k finished this, but I did. Apricot lane farm Tamago nigiri - I'm a fan of tamago but my sister isn't; a lighter episode Mandarin sorbet with berries - super fresh and juicy - a great palette cleanser.

    Jayson N.

    A small piece of Japan in the heart of Beverly Hills. Tucked away in the back of SugarFish Beverly Hills is a 10 seat wooden canvas where a master sushi chef displays his work of art. Nozawa Bar is the private omakase dining experience that will instantly transport you back to your favorite sushi experience in Japan. Even though it was my first visit, I had the pleasure of experiencing Master Sushi Chef Fujita's omakase before his retirement. Every course was delicious. My absolute favorite was the tamago, crazy I know, but it was THE best tamago I have ever had. Chef Fujita had several assistants to help serve the bar and they all had stern, serious, dare I say scared looks on their faces. You could tell Fujita-sama was all business and took his craft seriously. Thankfully his disciplinary tone did not create an intimidating environment and we all could enjoy our delicious meal. At $225 + a person, this experience is not cheap. However, this is an experience you will remember for a long time.

    Tamago, stuffed with rice.
    Brian W.

    The high-end sushi scene in Los Angeles is extremely competitive, and Nozawa Bar is one of the better-known competitors. Located in the back of Sugarfish in Beverly Hills, the 7-seat counter under Chef Sada and his staff are very much sushi focused, unlike some of their competitors that inject a bit more diversity into the menu. Consequently the service is friendly but clearly efficient, done in 90 minutes, the fish is very good, and the few non-sushi items (such as shabu shabu-shabu New Zealand waygu) are much appreciated. The focus on fresh loose rice remains, with 4 different pots of rice used for a single meal, including a stuffed tamago. As far as the fish itself, standouts were a little (literally) New Zealand lobster and an aburi kinmedai (golden eye snapper). Ankimo (monk fish liver) portion was oddly large and covered in a citrus sauce that some may or may not prefer, a very firm hotate (scallop), and a few other items among the 21 courses we had. Lobster nigiri and a lobster handroll were served near the end of the meal. Overall the quality was good, but with such a competitive scene, you have quite a selection of Michelin star sushi to choose from.

    Sky T.

    A Michelin-rated omakase sushi restaurant hidden inside of one of Los Angeles' beloved Sugarfish locations. It's almost like a speakeasy but for sushi! Definitely make reservations since they only seat 10 people per session. Chef Sada has recently taken the reins for the restaurant and does not disappoint! The quality of the freshness of the seafood here is top notch! I've been to a few sushi and omakase places and the quality definitely stands out! To really get an idea, I would try get a few omakase places under your belt before coming here to throughly appreciate it. My favorite bite was the Santa Barbara Uni! The contrast in temperature and flavor was so pure!! There's no flairs or gimmicks and is pretty traditional. The space is a traditional wooden bar-style seating so you'll get to see Chef Sada and team work their magic. Overall, wonderful experience and would love to come back!

    Thank you Chef Fujita!
    Stacy C.

    Nozawa Bar is a whole experience. Our group of 9 had the entire place to ourselves, which made it feel even more special. The space is small and intimate, and from start to finish, everything was next level. Chef Fujita is a master at what he does--not just with the food but the whole vibe. The attention to detail in every piece was insane, and the way he weaves in stories while serving just adds to it. Also, he's unexpectedly hilarious, which made the night even better. Every bite was fresh, clean, and perfectly done. You can tell how much care goes into each course, from the selection to the preparation. No distractions, no gimmicks--just top-tier sushi executed flawlessly. I honestly just wanted to ask for a bowl of their sushi rice, it's soooo addicting lol. If you're serious about sushi, Nozawa Bar is a must!

    Shigoku, Kumamoto, and Kusshi oysters
    Tiffany T.

    When my husband asked me what I wanted to eat for my birthday, I told him, "Sushi, but make it omakase." So Nozawa Bar is where he took me. Hidden behind unmarked doors, Nozawa Bar offers an intimate and exclusive sushi experience that you'll remember for years to come. There are only 10 spots per seating at a time, which in theory sounds intimidating, but Chef Fujita and his staff were warm, hospitable and crafted an exceptional omakase dinner from start to finish. There were 22 courses in total and although the dishes come in small bites, you'll find yourself to be quite satiated by the end of the meal. Each item we tried was beautifully prepared, delicious and unique from one another. Most of the seafood is sourced from Japan, so many of the dishes aren't necessarily going to be what you'd expect from other typical sushi restaurants. It's hard to choose a favorite from the menu but some of my highlights included the Hokkaido Octopus, New Zealand Pink Lobster, Maine Lobster nigiri, and the Hokkaido Scallop nigiri. The staff was fully attentive and let us know how each dish should be eaten to maximize its full potential. From the expertly prepared food to the top-notch service, Nozawa Bar has certainly proven to have earned its Michelin star status. If you're looking for a special dining experience, this restaurant is certainly an excellent choice for it.

    Santa Barbara Uni nigiri
    Mona A.

    Meticulous fresh and balanced Nozawa Bar is one of the best Michelin sushi experiences I've had in LA. It's tucked away in a popular Beverly Hills restaurant through secret doors an intimate 10-seat omakase-only spot... 22 courses with fish flown in from Japan it was such an incredible experience One thing that stood out was how attentive they are. I wasn't finishing all my rice and they quickly noticed and made adjustments without me even saying a word. It felt so personal The vibe is calm and peaceful just purely about the sushi. The chef and staff are professional but friendly and make you feel at ease. You can tell that they care a lot about the little things-- I would recommend to anyone looking for a stunning sushi experience

    Sammi L.

    I had an unforgettable dining experience at Nozawa Bar. Every course of the omakase was beautifully crafted, fresh, and perfectly balanced in flavor and texture. The sushi chefs' precision and attention to detail made each bite a delight. The intimate setting allowed me to truly appreciate the artistry behind every dish. By the end of the meal, my belly was full, satisfied, and incredibly happy. Hands down, easily one of the best omakase experiences in LA I've ever had! This hot spot is a must-try for any sushi lover!

    Menu
    Vivian Q.

    We had an amazing recent experience at Nozawa with the new Chef Sada! First we were led down the back of Sugarfish into the private omakase area, which was cozy and quiet, speakeasy-like. The team was already hard at work preparing the first course of the evening. I found the menu to be very thoughtful - two "halves" separated by an interesting shabu shabu dish and each started by a lighter, brighter dish. My favorite was the chutoro nigiri, but I really appreciated the immense variety of offerings and types of seafood. (I started to get full midway through!) It was honestly mesmerizing watching the chef team at work - I was wondering how the establishment would adapt to a new head chef, but the experience was so seamless and streamlined. Chef Sada was friendly, answering any of our questions, and asking about our favorite dishes, even taking a photo with us at the end. Service was absolutely top-notch. Our waters were constantly refilled, and we ordered a bottle of sake (Nozawa Premium, an excellent taste that drank easily) that was also constantly refilled. We love ginger, and this was also refilled before we even had the chance to point it out. The staff even noticed my dining partner preferred to eat his nigiri with his hands and provided him with a small towel to clean his fingers. All in all, probably one of the best omakase experiences that we've had, and we look forward to the next time we have the chance to dine here!

    Unagi

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    7 months ago

    Amazing! Fresh fish. Nice staff. And it's super cute inside. Would come back! I like the oysters here which is hard for me! Love

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    Page 1 of 9

    Nozawa Bar Reviews in Other Languages

    Ask the Community - Nozawa Bar

    Is lunch menu/price same as dinner now?

    Has anyone ever asked for a modification ? I know the website says no but I have a very difficult time eating wasabi 🙈

    Chef Fujita is very keen on delivering his omakase to his style, so I would advise staying away from major modifications (ex. rice, wasabi, etc.)… Read more

    How can I make a reservation here? No one ever answers the phone.

    Reservation available on Tock.

    Is there a private room for group dining?

    Nozawa Bar has only one room. You could buy out all 10 seats to make it private for group dining.

    Is it okay to bring my DSLR to take photos of the sushi?

    Yes, photos welcome though most people use their phones.

    There is a 18% fee when pre paid your booking. Do you still tips?

    No, no tips.

    How much is the omakase?

    About 220/p including tax and service

    Is it omakase only?

    Yes. And it's only about 10 people and a very intimate setting so you really have to eat everything cuz the chef is watching. I tried to give my mom my mirugai and told the chef it was bc it was her favorite (which it is) and he made me another one.… Read more

    Is it still BYOB? Can I bring my own bottle of wine?

    No.

    View All 13 Questions

    Chubby Curry - Chicken Katsu Kare

    Chubby Curry

    4.4(446 reviews)
    0.3 mi
    $$
    Locally owned & operated
    Locally sourced ingredients

    Went for DineLA lunch and had both offerings, the tonkatsu ramen with okra tofu and wagyu hamburger…read morewith waffle fries. Service was well paced with the first course arriving in a few minutes followed by the main. We didn't have high expectations for the cold tofu and okra but it was delicious and the tofu soaked up the soy based sauce and was balanced by the slight crunchiness of the okra. The waffle fries were exceptional - double fried with a curry aioli sauce. The tonkatsu and ramen were also great. The tonkatsu had a light, crispy batter and the ramen was so delicious, with the addition of corn, peas, black fungus and bamboo shoots, truly comforting. The burger was a hit, too. Juicy and flavorful. The small details here didn't go unnoticed, the unique plates, nice bamboo chopsticks and cute hippo candy plate. We chose to sit in front by the open windows since it was such a nice afternoon but the dining area further inside was welcoming, too. I've also been here outside of DineLA and it's just an overall solid experience.

    An overall decent meal, the katsu was crispy but the curry tasted sweeter than my personal…read morepreference. I also wish the curry had more flavor/spices to it. The katsu was crispy and flaky - so that was a plus. Most of the dishes are kind of pricey in my opinion. The restaurant is large and spacious, we visited on a Friday at lunchtime and it wasn't crowded at all.

    Photos
    Chubby Curry - The front area

    The front area

    Chubby Curry - Wagyu Beef Curry

    Wagyu Beef Curry

    Chubby Curry - Wagyu Steak Rice Bowl

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    Wagyu Steak Rice Bowl

    Matsuhisa - Black Cod With Miso

    Matsuhisa

    3.9(1.3k reviews)
    1.2 mi
    $$$$

    Fantastic (4.3/5)! This chef Nobu's restaurant really live up to the standard. Everything is…read moredelicious and fresh, recommend all the sashimi and raw plates in here. We made reservation for a weekday dinner and got seated quick. FOOD Crispy Rice with Spicy Tuna (8.3/10): *9 with the Serrano pepper A must have for appetiser whenever I go to a sushi restaurant. Love the presentation, it's easy to eat. Fresh tuna, great rice to tuna ratio. Wish there's mini jalapeño or Serrano pepper on top for more depth. For the cold dish specials, we ordered Yellowtail Jalapeño and Toro Yuzu Miso to share: Toro Yuzu Miso (9/10): Ponzu sauce in here is so nice! Love the citrusy touch to balance out the fatty toro. Love the mini sprouts garnish that balances out everything in here. Yellowtail Jalapeño (9.2/10): Very well balanced, along with the cilantro garnish everything compliments each other so nice! Love the Serrano pepper (I transferred one onto the crispy tuna rice and that's delicious!). Fish is super fresh, melts into your mouth ^Both cold dishes are excellent but I prefer this slightly more. Nigiri (8-8.5/10): All nigiri's are pretty good, we ordered a bunch of it. Our favourite one is definitely the Akamutsu, it has the toro texture and it's not usually seen everywhere. Scallops, Blu fin toro, salmon are top tier. Ikura was good but not amazing. Lobster ceviche taco (9.5/10): MY FAVOURITE OF ALL! The lobster is so fresh, the seasoning is refreshing and citrusy. With the hard shell taco, everything just puts together so nice that we had to encore this! (I believe the lobster ceviche is off-menu, our server recommended us to substitute with lobster, good call!) DRINKS For drinks. They have an extensive sake collection, we had the Nobu sake which is pretty smooth and nice. Service is great, our server knows the menu well and gave the right recommendations. Food comes in on time and in great orders. SERVICE & AMBIENCE Love the warmth hospitality, also love the Nothing special about the interior decor, Japanese light wood ambience. It's a very cozy place to have dinner with, ambience is clean and not with loud music. Nothing instagramable, I think this is more of a food-focus place, rather than a special occasion spot. For the way how they market themselves I feel like the service or the plates could go an extra mile to make it a better experience. I've never been to Nobu, but this restaurant lives up to the standard. Recommend, might not be everyone's #1 sushi place but you won't go wrong with this place. I'm not sure if this is a place for omakase or rolls/ handroll, but their raw fish and nigiris are nice.

    Last time I recall a lot of vegetarian stuff and well as liking their dried miso thing…read more Mom like scallops sushi - didn't like the lobster appetizer. Liked the scallops. Dad liked that lobster more than the caviar gf loved everything - salmon, halibut, Spanish mackerel, scallops, and uni. I had the artichoke appetizer. It doesn't say that it comes also with red peppers and scallions - so I got a version without. I liked the sushi I made - cucumber asparagus plum sauce . Didn't like the cucumber appetizer. Didn't hate it either. We alllll lovvveeedd the deserts. Rice pudding and cappuccino desert thing.

    Photos
    Matsuhisa - Very busy and packed

    Very busy and packed

    Matsuhisa - Caviar Taco - omakase tasting

    Caviar Taco - omakase tasting

    Matsuhisa - Hand Roll Toro - omakase tasting

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    Hand Roll Toro - omakase tasting

    YAZAWA - Beef

    YAZAWA

    4.4(385 reviews)
    0.5 mi
    $$$$

    Wagyu will never be the same for me after this. I went for the highest-tier wagyu omakase, and it…read morewas worth every penny! The first plate was the 3-item wagyu appetizer, which was a strong start. Then the two cuts of Yazawa wagyu came and you could really taste the quality. I can't remember which cut included the egg wash, but that was hands down the highlight of my meal. The silky, buttery texture was absolutely unreal. I was especially lucky to try their Kumamoto wagyu, which was said to be on their menu for a limited time. The cattles were raised in the Kumamoto region known for its pristine spring water. Every bite was tender, rich, and unforgettable! I also tried their Sohomare Tuxedo Jumai Daiginjo sake, which was so smooth and perfectly balanced. Highly recommend adding it to your meal.

    Me and a girlfriend decided to go to Yazawa to catch up since we haven't seen each other in a long…read moretime. I was looking forward to Yazawa since I've heard such great things about this restaurant. We got their egg drop soup and a couple of their meats from their à la carte menu. The soup was delicious. They were able to split one order of soup for two people. In regard to the meat, I was shocked to find out that we had to cook the meat ourselves. I would've thought if we were paying premium prices that the staff would cook for us. I hoped we cooked the meat correctly. Nonetheless, the wagyu selection was delicious. I ordered assorted vegetables but I was sad to hear that they were all out. We finished our meal with an order of tiramisu. The dessert was fine. After paying for our meal, the server asked us why we didn't tip. I thought this was highly unprofessional for Yazawa to ask this. I did not think the service reflected the high price point of the restaurant. If I will be paying top dollar for quality meat, I expect service to at least educate us on how to cook it.

    Photos
    YAZAWA
    YAZAWA - Signature wagyu

    Signature wagyu

    YAZAWA - Prime Cut Harami

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    Prime Cut Harami

    SUGARFISH | Beverly Hills - A starter to the lunch

    SUGARFISH | Beverly Hills

    4.1(1.2k reviews)
    0.0 mi
    $$$

    Been a sugarfish fan for years and finally got to try another location. This one is small and…read moreintimate per usual. We came for an early dinner and beat the crowd which was great. This location actually had the Hirame sushi which was so exciting since we haven't been able to get it at any other locations in years since it's always sold out. The service was quick and they were kind. I will say the busier it got the less attentive they were and forgot to fill our water and ginger. Though I love sugarfish, the proximity of your table to others will always be really uncomfortable and awkward for me as people literally have to press up against your table to sit in the booth directly next to you which has always been really weird to me. But the food was great as always. It's sadly over $100 for us to get the trust me and nozawa trust me which feels pretty high but the quality of fish is always exceptional.

    Stopped by here as the kids were craving sushi, and we were nearby. It was delicious! The fish was…read morefresh, and service was friendly. It also did not break the bank which was a bonus. Service was on point. Cups were always filled, and they described each dish as it came out so we knew what we were eating. My recommendation is to get the Trust Me omakase (we got the Nozawa Trust Me) so you are able to try a bit of everything. They even offered to change a hand roll into regular rolls since they knew I was sharing some of the courses with my kids. Nice touch. The bathrooms also have both scented and unscented soaps, the latter for prior to your meal. There's a parking garage across the street which was very convenient. If you haven't tried Sugarfish before, it's definitely worth stopping by. I imagine all their locations are pretty tasty.

    Photos
    SUGARFISH | Beverly Hills
    SUGARFISH | Beverly Hills
    SUGARFISH | Beverly Hills - Toro sushi

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    Toro sushi

    Torisoba Tonsho - Lemon butter ramen

    Torisoba Tonsho

    4.7(199 reviews)
    1.4 miBeverly Grove
    $$
    Casual dining
    30 years in business

    absolutely 10/10 the lemon butter ramen and fried rice. the food is so fresh and service is amazingread more

    So... I'm a bit lactose intolerant. This place did NOT hurt the tummy…read more A friend invited me here. I was afraid that everything was going to be extremely heavy, like French cuisine can be with all the cheese and butter. But I ordered the Combo of the Lemon Butter Chicken Ramen and a side of the Miso Teri Bowl (in case the ramen would be too much for me), and I was blown away by both dishes. The Lemon Butter is NOT heavy at all. It felt light and savory, but had a depth of flavor that's hard to identify because this is a dish I have never had anywhere else before. I can see why it's the most popular item on the menu. I took the side of Miso Teri Bowl home for dinner as the ramen was filling enough. There's a hint of wasabi in the dressing they drizzle over the shredded green onions that elevate this dish from other Teriyaki Chicken bowls I've had. Just DELICIOUS. I'd come back to Tonsho just for this rice bowl. My friend got the Dan Dan Ramen which he said blew his mind. He was surprised by the lightness of the broth, which is unlike the Chinese Dan Dan which is usually made of heavy creamy sesame paste. He actually drank most of the broth, and didn't feel like he was cheating on his diet. Additionally, the design of the restaurant, from the layout to the choice of bowls and utensils reminded me of a certain 2-Michelin Star restaurant in Culver City. The service was bar none. The waitress was attentive and thoughtful, even getting us a glass of water after we had been sitting there for another hour after paying our check. We never felt rushed or pushed out. Five stars, period. Coming back for more.

    Photos
    Torisoba Tonsho - 3.2.25 dan dan chicken paitan

    3.2.25 dan dan chicken paitan

    Torisoba Tonsho - Original Ramen with Misotori Bowl

    Original Ramen with Misotori Bowl

    Torisoba Tonsho - Lemon butter ramen

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    Lemon butter ramen

    Kazan - Lei Ramen

    Kazan

    4.1(525 reviews)
    1.2 mi
    $$$
    Outdoor seating
    Pet friendly

    BEST RAMEN I HAVE EVER HAD!…read more We dropped by this on a whim, and I'm SO glad we did. They had just opened for the day, so there was no wait to be seated and the service was good. The space is cozy, but pretty much all you need to have some amazing ramen! We started with the drunken sake crispy wings, which tasted like nothing we'd had before. They're super crispy, juicy and very tasty. For my main, I got the #9 Chashu supreme and added dumplings. SO bomb!! From the moment it arrives at your table, the aroma of truffle is just divine! The flavors are perfectly balance with just enough spice. 10/10 recommend!

    Went to Kazan for lunch and found easy street parking, which was a nice bonus. The food was really…read moregood with subtle, balanced flavors and quality ingredients throughout. I ordered the Creamy Fusion #3 with pork, and while I enjoyed it, next time I'd probably try something with a little more bold flavor. The soba noodles in the ramen were excellent fresh, smooth, and cooked nicely. Service was fast and efficient, which I appreciated. I do wish they had physical menus instead of only QR codes though. We also tried the Wagyu sando and thought it was just average compared to the ramen. Overall, it's a solid ramen spot with high quality ingredients, and I'll definitely be back to try more items on the menu.

    Photos
    Kazan - #7 Lamb in Lava with our original mix of thin and thick mixed soba noodles

    #7 Lamb in Lava with our original mix of thin and thick mixed soba noodles

    Kazan - 4 years in a row!! Thank you all for your support!!

    4 years in a row!! Thank you all for your support!!

    Kazan - 3 years in a row on the MICHELIN Guide

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    3 years in a row on the MICHELIN Guide

    Nozawa Bar - sushi - Updated May 2026

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