Iwas cruising down the PCH in Corona Del Mar when I spotted this new sushi restaurant, Sugarfish. The cool, modern take on traditional Japanese vibes drew me in right away, and as a sushi enthusiast, I knew I had to check it out.
Quality starts with the best fish every morning. Simplicity and balance should be used to accent the flavor and texture of the fish. Sushi should not be stringy, chewy, tough or fishy. Rice should be warm and loosely packed so it melts in the mouth. – Chef Nozawa
Sugarfish traces its roots back to Studio City, a famous Los Angeles neighborhood, when, in 1987, Chef Kazunori Nozawa opened his first spot, Sushi Nozawa. His philosophy was simple: top-notch fish, prepared in the traditional way, no frills. Fast-forward two decades, and he teamed up with Jerry Greenberg to form the Sushi Nozawa Group.
They’ve since expanded to 11 locations in Southern California and five in New York, including Nozawa Bar in Beverly Hills and KazuNori: The Original Hand Roll Bar in Los Angeles and New York.
For Nozawa, it’s always been about bringing authentic Japanese sushi to America. This seemingly simple goal is a testament to his lifetime of dedication. The chef’s obsession with perfection, from how the rice is cooked to sourcing the best fish daily, is truly admirable.
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When talking to the team or reading about Nozawa, the descriptive words obsessed, perfection and mastery are often used. If it can be controlled, Nozawa is on it, from how the rice is cooked in small rice cookers certified for commercial use and how the house-made signature sauces are made to the oversight of the seaweed beds, his wicked knife skills and the careful selection of fish daily. Nozawa always looks for the highest quality, whether in color, fat content, size, freshness, or how the fish was handled.
At Sugarfish, they are serious about quality. They get their fish from top suppliers worldwide, ensuring they pick the best. Even the rice has its own story. It is sourced from a Japanese company in the Sacramento Delta and paired with a secret vinegar blend crafted just right for their sushi.
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The night I visited Sugarfish was nothing short of fantastic. The atmosphere was buzzing with energy, the design sleek, and I was with great friends. We opted for the Nozawa Trust Me omakase; every bite was impeccable. The sushi and sashimi were outstanding, especially the tuna sashimi with house-made ponzu. We enjoyed a variety of fish, each piece better than the last.
Nozawa uses simple, top-quality ingredients to stay true to traditional sushi values. He’s achieved this, as our dining experience was a testament to the art of simplicity meeting culinary excellence.
As Chef Nozawa wisely said years ago, “Stay true to what you believe. The rest will take care of itself.” And that night at Sugarfish, they certainly cared for us, showcasing the essence of quality sushi with a simple touch. Trust me.
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