I'm really confused by all the rave reviews for Nozawa Bar. - Nozawa Bar Beverly Hills - Buy Reservations
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😒 3/5 - I'm really confused by all the rave reviews for Nozawa Bar.
By 👻 @Lish S., 03/10/2022 3:00 am
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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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