SUGARFISH by Sushi Nozawa - La Brea

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

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

Edamame Tuna and Chutoro Sashimi – ponzu and chives Albacore Sushi – ponzu and chives, 1-pc Salmon Sushi – toasted sesame, 1-pc Japanese Yellowtail* Sushi – lemon, 1-pc Toro Hand Roll

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

Yuzu miso and chives

Chives

Sanbaizu and toasted sesame

Ponzu and chives

Ponzu and chives

Ponzu and chives

Ponzu and chives

Masago, gunkan maki style

Yuzu ponzu

Yuzu ponzu

Lemon

Citrus salt

Citrus salt

Toasted sesame

Toasted sesame

Gunkan maki style

Toasted sesame

Lemon and yuzu kosho

Eel sauce with toasted sesame

4 Pc each

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

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

Southern California Rockfish served with ponzu and chives

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

Finely chopped sustainably ranched Bluefin Toro with cucumber and nori

A mild-flavored mackerel specially sourced from Japan, served with ponzu, garlic, ginger and chives

White Trevally directly sourced from New Zealand

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

Golden-eye snapper directly sourced from New Zealand

Lobster from New Zealand, served as nigiri

Sea Urchin from the Southern California coast

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

Two pieces each of Otoro nigiri, Chutoro nigiri and Toro gunkan

Edamame Tuna Sashimi – ponzu and chives Albacore Sushi – ponzu and chives, 2-pc Salmon Sushi – toasted sesame, 2-pc Japanese Yellowtail* Sushi – lemon, 2-pc New Zealand Sea Bream* Sushi – citrus salt, 2-pc Fish Cut Roll, 4-pc Blue & Dungeness Crab Cut Roll, 4-pc

Edamame Tuna Sashimi – ponzu and chives Albacore Sushi – ponzu and chives, 2-pc Salmon Sushi – toasted sesame, 2-pc Japanese Yellowtail* Sushi – lemon, 2-pc New Zealand Sea Bream* Sushi – citrus salt, 2-pc “Daily Special”, 2-pc Fish Cut Roll, 4-pc Blue & Dungeness Crab Cut Roll, 4-pc

Edamame Tuna Sashimi – ponzu and chives Salmon Sushi – toasted sesame, 1-pc Tuna Sushi, 1-pc Kampachi Sushi – citrus salt, 1-pc Nozawa-style Shrimp Sushi – toasted sesame, 1-pc Fish Cut Roll, 4-pc Blue and Dungeness Crab Cut Roll, 4-pc

The menu most similar to what Nozawa served his regulars at Studio City's Sushi Nozawa. Typically includes a sashimi course, six orders of nigiri and eight-pieces of cut rolls

Fluke from the East Coast, served with yuzu ponzu

Yuzu ponzu