Nozawa Bar Beverly Hills - Buy Reservations

The sushi was among the best I've had. Very interesting, flavorful, and not as underwhelmingly subtle as some other top drawer sushi joints. Likewise, the service was excellent - informative but unobtrusive. Fantastic.

My only complaint was that one of the guests (apparently a regular) - a 30 year old loud mouth self important "producer" and "director" - kept trying to engage the other innocent diners to hear about his fabulous birthday parties, invite us out for drinks afterword, etc. He also kelp mentioning how the chef's mentor would never have tolerated his behavior. I wish the chef's mentor was there to ask him to shut up or leave. There are only 10 people per service crammed in at a small bar. One obnoxious person can ruin the experience.

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Of all the people I know who have been here, half of them love it and the other half say that it's basically Sugarfish with slightly fancier seafood. After dining here last night, I have to say that I agree with the latter. For the price they charge, I can recommend so many other omakase restaurants that provide better sushi and service.First off, their website clearly states that they are not interested in making any modifications or consideration for dietary restrictions. They also do not allow customers to BYOB - which threw me off when I saw that they literally had like 3 options available on their beverage menu, including a $25 glass of very overpriced Sancerre.When we arrived, the female hostess/manager (not sure what her role actually was) Sue was a little abrasive in her communication. When we arrived (5 minutes past our reservation time), there were a few other parties also waiting to be seated at Nozawa Bar, so I commented that I was relieved they didn't start without us. Sue responded (not in a joking manner), "We were actually going to start without you but too many of you are late." Later on, she broke a glass in the tiny Nozawa Bar and the chef asked her if she was alright. To which she said, "I sure hope so." We felt uncomfortable seeing how much she didn't want to be there.Now, down to the food. The fish-to-rice ratio had to be the worst I've ever seen - there was way too much rice and the chef does not form it properly, so it's basically a loose lump of rice that falls apart right when you pick up the sushi with chopsticks. Also, they use long grain rice instead of the high grade short grain rice most upscale sushi restaurants use. The seasoning tastes exactly the same as Sugarfish, so I'm assuming they use the same rice for both sides of the restaurant. I get full on rice easily, and since the restaurant's website already prefaced that they're not interested in making any modifications, I didn't bother asking if the chef could go light on rice for me. I would just eat whatever rice I am able to pick up with my chopsticks along with the fish and leave the remainder sitting on the plate. A few pieces in, the chef finally asked if I would like him to go easy on rice, followed by, "I usually don't listen, but I'll do it for you. No chef likes what you do, it's no good." This comment ruined my night as I would never ever leave rice on my plate at any sushi restaurant, but the fact that I was not allowed to request any modifications + the sushi was just so loosely formed it's impossible to be pick up in its entirety just left me no choice. I really did not appreciate this. Shari (rice) is the soul of sushi, which I felt the sushi at Nozawa Bar was sorely lacking. The sushi is also made in an assembly line manner - chef forms the rice, one assistant puts the sushi together, and another applies the soy sauce. I've never seen this whiling dining at the sushi bar - it feels impersonal, like the other aspects of this restaurant that makes it clear that they're not interested in providing a customer-centered experience. The cuts of seafood were fresh but nothing out of the ordinary. My favorites were the Pink Scampi appetizer and Kama Toro (both sashimi without rice). I think this place is worth a try once but there definitely won't be a second.

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Great sushi it's melts in your mouth! This my regular place to go all the time. Fast service and convenient to my place in Beverly Hills. Price is good

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I love all types of cuisine and sushi is at the top of the list. The experience was magical and unforgettable, the service impeccable, every bite was heavenly.Do yourself a favor, save up some $$$, make your reservation, and enjoy! You will not be disappointed.

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Are you a true sushi lover or like to be bougie? Nozawa is a small intimate omakase sushi bar located in a private dining area inside Sugarfish in Beverly Hills. They only serve groups of 10 people at a time and offer vip treatment throughout the night. The chef creates the menu based off the fresh fish he finds at the fish market daily. They offer 20 courses: primarily nigiri sushi, sashimi, and some handrolls. This is not a place to visit if you have any dietary restrictions- the chef won't make any accomodations. Reservations can only be made for 2 people at a time and they're usually fully booked. They offer reservations 60 days in advance. This is definitely something to experience.

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This review is merely for the service, not for the food itself.I made a reservation to dine in this restaurant about 2 months ahead of time knowing that this is a hard-to-book restaurant as they were recently awarded with 1 Michelin Star. I was excited as I was able to hold a spot to celebrate my boyfriend's birthday in December 2021. To be honest, the whole Omakase experience was great and filled with quality and fresh ingredients. We enjoyed it. After the dinner, we paid our bill with a credit card as we ordered a bottle of sake. The Omakase dinner was paid upfront when I made the reservation.The next day when I was about to use the same credit card, I noticed that another guest's card was being returned to me instead. I was not aware that the card being returned to mewas not mine until then. I usually just take my credit card and slide back to my wallet when the host returned to me. Plus, I then notice the transaction being charged was incorrect too. In short, the host has charged my card with a wrong amount and also mixed up my credit card. I know should be more cautious but who would expect this to happened in a 1 Michelin Star restaurant.. I immediately texted the host about the issue and she did response to me hours later saying she would sort things out. As a compensation, they agreed to credit us the sake and will reverse the charges. In the process, we kept on going back and forth, I will need to keep following up with them myself, if not they will not initiate to contact me.Our conversation started on 12/28/2021 and up till this point, I did not receive the credit on my cc still. Today I have decided to call the bank to dispute the charges as i do not want to keep waiting and expect anything to be done from their end anymore.l am just disappointed and frustrated that this issue is not taken care of as promised. The host promised me that this would be prioritized but idont see how this is prioritized as the issue is still not solved after a month time.. I am not saying that I do not recommend my friends tocome here, but I would also let them know my experience here so that they could decide themselves. To me, no matter how top notch your dishes are but if your service is not up to par, I don't think this is a place I would want to visit again.Again, this review is for the services, not the food itself.

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I didn't want to review it so that it's a kept secret but Chef will be retiring in a couple years so it has to be shared! One of the best Omakase spots in LA. I loved that each time had different items in the set according to seasons and each thing complimented the next. Reservations are made online and paid for in full at a great value for great quality!! Gratuity is included so you only have to worry about paying for sake, whatever drinks or add-ons during the dinner. So many spots in LA that can't hold a light to Nozawa. This place is amazing and the service and environment are impeccable. All items taste so fresh and you can tell that the quality is high up there. Why does this not have a Michelin star?! I always think about this place and the dishes I have had here. The fish and shellfish they serve here is always delicious and there isn't a dish or piece that I didn't like. I wish all sushi spots could be at this level but you couldn't all be perfect could you?! It's a must spot if you love legit Omakase and quality.

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Come for the experience - you'll be hard pressed to find something like it! Nozawa Bar is hidden in the back of the Sugarfish in Beverly Hills, and as soon as your greeted, you wait to be led into a dark hallway past the main guests and into a hidden room in the back. Think sushi speakeasy. Upon stepping in the room, you'll notice a small bar with Chef Fujita and his 4-5 apprentices (I truly don't know how everyone fit in there), surrounded by a total of 10 guest seats. Pretty soon, plates are coming out rather rapid fire, and you have to keep checking the Santa-length list what you're about to eat next. The plating and assembly are so mesmerizing to watch, that before you know it you're full and it's been two hours of spectacular fish and expert sushi cheffery. There wasn't a single thing I didn't enjoy on the list or 20 items for the night. It's hard to get a res here, but just be flexible and put your name on the waitlist. You never know!

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I have never dined at Sugarfish so being able to go to Nozawa Bar was definitely a great introduction to Chef Nozawa.All the fish was so fresh and you could tell by how it was not fishy and how it melted in your mouth. Chef Fujita was most welcoming and truly loved his artistry and everything that went into it.On Mondays, there is only one dinner service at 7 PM that lasts two hours and the bar seats ten people. The bar itself was located behind Sugarfish through a door that says "Staff Only" making the experience feel exclusive. There is a waitlist so plan to make a reservation in far in advance.The service itself was attentive and accommodating.There is a parking structure that is less than a five minute walk away from the restaurant when there is no valet.

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The best dinner of 2022 so far was last night at the post holiday opening of Nozawa Bar. Chef Fujita, his staff and Suji were in top notch form. Every dish was virtual perfection. And, after eating sushi for 50 years all over the world, I had a dish I had never had before: Toro Collar Sashimi. It was INSANE!

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