This was a fun little article I wrote about the opening of the newest Sugarfish outpost in Beverly Hills and about the sushi chef, Kazunori Nozawa, diminutive of stature but outsize in influence who parlayed the cult following of his Studio City hole-in-the-wall sushi joint into a restaurant fiefdom.
What draws people to Sugarfish is the simplicity of the menu prepared with the freshest fish and Nozawa's signature rice blend and unique sauces, and the new location has a few special features including a private omakase dining room (sort of a restaurant-within-a-restaurant) and an outdoor patio with a wine and sake bar while you wait for your table - no reservations!
Read my full article here.
What draws people to Sugarfish is the simplicity of the menu prepared with the freshest fish and Nozawa's signature rice blend and unique sauces, and the new location has a few special features including a private omakase dining room (sort of a restaurant-within-a-restaurant) and an outdoor patio with a wine and sake bar while you wait for your table - no reservations!
Read my full article here.
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