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22 Reviews
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We at here a couple of years back so this review is
We at here a couple of years back so this review is somewhat overdue, but lately I've been thinking back to what a wonderful experience it was, of which I am reminded every time we go to the regular sugar fish. Don't get me wrong sugarfish is excellent, but this is a much more intimate sushi omakase experience. All of the fish was fresh and served by a single chef with precision at the same time for everyone. The restaurant has very few seats. It is in the back of the Beverly Hills Sugarfish, you would never guess it's there. Almost like a well kept secret.We even took some photos with the chef at the end. Excellent.
Be the first to ReplyA fairly-priced (considering the high-end fish being
A fairly-priced (considering the high-end fish being presented) 20-course omakase hidden inside a far-more-pedestrian "white people sushi bar" in Beverly Hills. The decor is a little sparse, but the food speaks for itself, and while most of the cuts are very typical of a Michelin sushi tasting menu, there are some outstanding surprises. The Yamaimo Mentaiko Handroll - yam with roe - was a completely new flavor for me. And the tamago finale is amazing.
Be the first to ReplyCame here to celebrate my dad's 70th bday.
You can book out the bar for 10 people. We had 8. We had such a great time. The service was spectacular and the food was amazing! I was stuffed and gave my food away. Everyone enjoyed the experience and the conversation with the staff & chef. Highly recommend it!
Be the first to ReplyThe entire experience - from the food to the ambiance - was
The entire experience - from the food to the ambiance - was Phenomenal! Fresh fish and seafood, exquisite flavor combinations, a comfortable/intimate pleasant vibe, and accommodating support staff make this one of the only luxury omakase dining experiences in LA (so, of course, it's located in Beverly Hills, but parking wasn't a problem) This is my 3rd omakase this month and by far my favorite I've tried so far. If you're looking for a real high-end sushi experience (without frills), this is the place for you. Highly recommend.
Be the first to ReplyThis was an amazing food experience.
This is our second time here and I was so much fun. We enjoyed every course and can't wait to do it again soon. We were able to snag a parking spot in the front meters. It was a rainy day but we didn't have to walk far. The sushi bar is inside the back of the restaurant and there are two seatings. We were so full at the end. Hope you get to experience it. Happy Yelping!
Be the first to ReplyThe price did not fit the dishes.
.. yes, seafoods are all really fresh, But that's it. They are so predictable, nothing special....
Be the first to ReplyIt's been almost 9 years since I last dined here and the
It's been almost 9 years since I last dined here and the quality of the fish, the attentive service and the overall ambiance has remained consistent.Dishes were served at a great pace, everything was absolutely delicious and fresh. Chef Fujita continues the legendary preparation, presentation and tradition that I have come to appreciate from Master Chef Kazunori Nozawa.The value is also on par, with 20-22 dishes at each seating you go away full and satisfied. It is clearly a place that is all about respecting the ingredients and it shows.I'm so glad that this place remains consistent and will be a semi-regular here now that I've returned to LA.A special call out to GM Suji Lee for her hospitality.
Be the first to ReplyOh wow, I had no idea what to expect going in, but this was
Oh wow, I had no idea what to expect going in, but this was truly an amazing experience. Truly such an intimate, elevated dining experience. This place is located at the BACK of Sugarfish which definitely confused me at first. It was mesmerizing to watch the sushi chefs to work the sushi bar with such discipline. The plates were decorated with precision and brought out in such a timely manner. Definitely worth to get a sake on the side as well!! It paired so well. Thank you to Chef Fujita for a memorable night! He definitely made everyone feel welcome at the bar which made us comfortable sharing stories and more about ourselves. Definitely had a couple Such an amazing and unique experience!! Every dish was so well thought out and delicious. I appreciate there were no basic frills like gold flakes. It was really all focused on the quality of the fish.
Be the first to ReplyMan oh man, this was a delight! All of the food was
Man oh man, this was a delight! All of the food was delicious! It was a very simple omakase with high quality fish and that's what makes it great. There were no fancy gold chunks or garnishes to cover up the delicious taste of the fish. Chef Fuji was quite pleasant and was able to talk about the fish and they also had suggestions on if you should use wasabi or not. About 70% of the fish are from Japan, so there's a high likelihood that you've never tried it before. Staff was also very attentive. Expect to spend about $225 per person.
Be the first to ReplyThe experience was just so fun and amazing.
A group of strangers, gathered with a common desire to enjoy sushi and get mesmerized (lost?) in the skill of a master sushi chef. I will certainly remember forever the experience and the meal. Laughs and stories were shared. Truly was an unforgettable night. I would definitely like to see my family and friends enjoy this too. Coursed meal with a well thought out sushi experience with great palate control. From bitter to sweet, its a rollercoaster ride. Loved every minute of it. Approx 2 hours...which just flew by.
Be the first to ReplyFun and memorable experience! Definitely one of the more
Fun and memorable experience! Definitely one of the more memorable omakase's I've had. We decided to have a splurge Christmas gift to ourselves - an omakase! From start to finish, the meal was delicious and I loved watching Chef Fujita and the team prepare our sushi! Chef Fujita was fun to chat with and he's funny! It was really a treat to watch his knife skills and craftsmanship. Each fish was really fresh and delicious. There were a few seafood items I've never had raw so that was an interesting experience. So just have an open mind when you eat here. Everything was plated beautifully too.The only thing is I felt the beginning of service was a little chaotic. They seemed really rush to get our fish to us and the chef reprimanded his helpers/apprentices (?) for assembling our plates too slow... they'd also remind customers to eat as quickly as possible for the freshest quality. Kind of the same as Sugarfish. I would imagine this would be traditional omakase experience you would have if I were in Japan. (I've never had an omakase in Japan). Also, don't show up late - they'll start without you! They are also strict with some of their booking policies like a rebooking fee.Overall a really enjoyable meal and probably one of my favorite omakases locally.
Be the first to ReplyMy parents were in town for Thanksgiving and they
My parents were in town for Thanksgiving and they absolutely loved their meal last night at Nozawa Bar. Delicious and fresh sushi w great service. Highly recommend - Special thank you to Su Lee who helped make the night so special!
Be the first to ReplyI'm really confused by all the rave reviews for Nozawa Bar.
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.
Be the first to ReplyGreat sushi it's melts in your mouth! This my regular place
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
Be the first to ReplySimply one of the prime culinary experiences in my life.
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.
Be the first to ReplyAre you a true sushi lover or like to be bougie? Nozawa is
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.
Be the first to ReplyThis review is merely for the service, not for the food
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.
Be the first to ReplyBeen here multiple times and all visits were perfect.
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.
Be the first to ReplyCome for the experience - you'll be hard pressed to find
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!
Be the first to ReplyI have never dined at Sugarfish so being able to go to
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.
Be the first to ReplyThe best dinner of 2022 so far was last night at the post
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!
Be the first to ReplyThis was first time having an omakase dinner and everything
This was first time having an omakase dinner and everything was outstanding! Located inside the Sugarfish in Beverly Hills, this 10-seat bar features a phenomenal 22 course omakase meal for $195 per person. My bf and I came for our anniversary and the chef was so kind to acknowledge his customers' special occasions. The chef was so interactive and fun and he cut every piece of sushi so meticulously and with so much care. I definitely enjoyed watching him cut the tamago where he introduced to us his "sexy" cut which consisted of really cool zigzag cuts.The highlights of the meal for me would be the bluefin toro, pink scampi, monkfish liver, and the Santa Barbara uni. I'm not usually a big fan of uni, but for some reason the creaminess and strong sea flavor was actually really enjoyable to me. Uni is definitely an acquired taste and I may have finally acquired that taste haha. The monkfish liver might sound off but trust me when I say it was one of the best things I've tasted. Nozawa Bar is on the higher end but it's definitely worth the remarkable experience! Getting a reservation spot is really tough since they're usually booked up to 3 months in advanced, so don't wait and book it ASAP! It's perfect for any special occasions! I can't wait until I come back hopefully for another occasion!
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