Social Profile: ![]()
✔️Lunch ✔️Dinner ✔️Dine in
… View more
Hours
| Friday | 6–11 PM |
| Saturday | 6–11 PM |
| Sunday | Closed |
| Monday | 7:30–10:30 PM |
| Tuesday | 7:30–10:30 PM |
| Wednesday | 6–11 PM |
| Thursday | 6–11 PM |
Address and Contact Information
Address: 212 N Canon Dr, Beverly Hills, CA 90210
Phone: (424) 216-6158
Website: https://www.nozawabar.com/
Menu Photos
Order and Reservations
Reservations: exploretock.com
Photo Gallery
Related Web Results
Reservation | Nozawa Bar
We will take reservations again beginning January 9th. • [email protected]. • (424) 216-6158. Nozawa Bar 212 North Cañon Drive Beverly Hills, CA 90210.
Nozawa Bar
Intimate sushi restaurant serving a multi-course omakase in a private setting.
Nozawa Bar – Beverly Hills – a MICHELIN Guide Restaurant
Nozawa Bar is secreted away in the back of the Beverly Hills location of Sugarfish, yet this jewel box is entirely independent of the local chain it’s housed …
Reviews
Shanelle S
Delicious, Michelin experience. It’s located behind Sugarfish and hold 12 diners, so it’s an intimate experience. Great for a special occasion or to really celebrate life. Below are my stream of conscious notes from the dinner:
Uzaku – freshwater eel and cucumber; very tender
Hokkaido octopus – comes with yuzu salt and chef recommended we try it without soy sauce first
Bluefin toro sashimi – it’s just the cheek and extremely soft
Akamutsu from Nagasaki – a nice yuzu finish
Engawa – aged halibut from Boston; a bit of a harder fish but a nice bite
Ko Ika – baby squid had a nice shiso element for some edge
Isaki – with yuzu zest on top; I liked this a lot
Uni from Santa Barbara – mostly sweet a surprise spicy kick; very fresh
Sawara (king mackerel) – very, very tender with creamy finish
Hokkaido scallop – very soft and similarly tender
Shabu shabu wagyu – from New Zealand; first piece is “their style” and the second one is your choice;
Ankimo (monkfish liver) – it looked a little bit like cat food but came with a yuzu miso sauce that was unique
Iwashi (sardine) – with ginger and garlic on top
Zuke (red tuna) – beautiful vibrant red color
Churro – medium fatty tuna
Mirugai (giant clam) – very firm with a yuzu taste
Kinmedai – this was lightly grazed by the butane flame and that gave it a nice smokiness
Maine lobster nigiri – another one with a light yuzu zest
Sea eel nigiri – nice bbq sauce and super soft
Maine lobster handroll – by this point, I’m getting so full and I don’t know how k finished this, but I did.
Apricot lane farm Tamago nigiri – I’m a fan of tamago but my sister isn’t; a lighter episode
Mandarin sorbet with berries – super fresh and juicy – a great palette cleanser.
… moreUzaku – freshwater eel and cucumber; very tender
Hokkaido octopus – comes with yuzu salt and chef recommended we try it without soy sauce first
Bluefin toro sashimi – it’s just the cheek and extremely soft
Akamutsu from Nagasaki – a nice yuzu finish
Engawa – aged halibut from Boston; a bit of a harder fish but a nice bite
Ko Ika – baby squid had a nice shiso element for some edge
Isaki – with yuzu zest on top; I liked this a lot
Uni from Santa Barbara – mostly sweet a surprise spicy kick; very fresh
Sawara (king mackerel) – very, very tender with creamy finish
Hokkaido scallop – very soft and similarly tender
Shabu shabu wagyu – from New Zealand; first piece is “their style” and the second one is your choice;
Ankimo (monkfish liver) – it looked a little bit like cat food but came with a yuzu miso sauce that was unique
Iwashi (sardine) – with ginger and garlic on top
Zuke (red tuna) – beautiful vibrant red color
Churro – medium fatty tuna
Mirugai (giant clam) – very firm with a yuzu taste
Kinmedai – this was lightly grazed by the butane flame and that gave it a nice smokiness
Maine lobster nigiri – another one with a light yuzu zest
Sea eel nigiri – nice bbq sauce and super soft
Maine lobster handroll – by this point, I’m getting so full and I don’t know how k finished this, but I did.
Apricot lane farm Tamago nigiri – I’m a fan of tamago but my sister isn’t; a lighter episode
Mandarin sorbet with berries – super fresh and juicy – a great palette cleanser.
Chef Tommaso
One of the best sushi experiences in Los Angeles.
The food is outstanding, and watching the chef prepare everything right in front of you in such an intimate, exclusive setting with just a few other guests makes it truly special. Totally worth it. The staff is incredibly professional.
A must-visit if you love sushi in LA.
… moreThe food is outstanding, and watching the chef prepare everything right in front of you in such an intimate, exclusive setting with just a few other guests makes it truly special. Totally worth it. The staff is incredibly professional.
A must-visit if you love sushi in LA.
Jed Kwon
Everything was fantastic.
The vibe was very casual which is very California. Some may prefer a more formal affair but it very much suited my sensibilities. Everything was similar in quality to what I’ve had in Tokyo but obviously much more expensive.
Price-wise…. It’s about the best you can expect in LA. Most everything more expensive has been disappointing, anything cheaper is missing something critical to the omakase experience. Frankly I’m surprised by how many high end sushi restaurants don’t even use real wasabi or serve the very same omakase menu all the time. I’m probably not going to be eating sushi much anymore except in Korea or Japan in the future, the gap between cost and what you get in America is too wide these days. But I’d make an exception for Nozowa Bar. I’d like to experience it at least a few more times before he retires.
Honestly with all the LA favorites shutting down I’m curious how this is profitable. $2250 twice a night 6 days a week is $1.4m a year. Which sounds like a lot but given a staff of 4-5 plus prices for ingredients, I feel like I’ve seen places that should be pulling in twice as much go out of business. It’s possible they’re leveraging sugarfish to make the books work, but it’s also a pace that can wear a man to his bones, so if I were you I’d enjoy this experience at least once considering how fast the food scene in LA changes so much.
Minor complains, the design of the restaurant puts the omakase room unfortunately close to the restrooms but the soundproofing is decent. Having complained about ostentatious omakase extensively in the past it’s a bit hypocritical to suggest the fare at Nozowa Bar could stand to be more creative, but I wouldn’t sacrifice anything of what they’ve currently cultivated just for the sake of novelty.
… moreThe vibe was very casual which is very California. Some may prefer a more formal affair but it very much suited my sensibilities. Everything was similar in quality to what I’ve had in Tokyo but obviously much more expensive.
Price-wise…. It’s about the best you can expect in LA. Most everything more expensive has been disappointing, anything cheaper is missing something critical to the omakase experience. Frankly I’m surprised by how many high end sushi restaurants don’t even use real wasabi or serve the very same omakase menu all the time. I’m probably not going to be eating sushi much anymore except in Korea or Japan in the future, the gap between cost and what you get in America is too wide these days. But I’d make an exception for Nozowa Bar. I’d like to experience it at least a few more times before he retires.
Honestly with all the LA favorites shutting down I’m curious how this is profitable. $2250 twice a night 6 days a week is $1.4m a year. Which sounds like a lot but given a staff of 4-5 plus prices for ingredients, I feel like I’ve seen places that should be pulling in twice as much go out of business. It’s possible they’re leveraging sugarfish to make the books work, but it’s also a pace that can wear a man to his bones, so if I were you I’d enjoy this experience at least once considering how fast the food scene in LA changes so much.
Minor complains, the design of the restaurant puts the omakase room unfortunately close to the restrooms but the soundproofing is decent. Having complained about ostentatious omakase extensively in the past it’s a bit hypocritical to suggest the fare at Nozowa Bar could stand to be more creative, but I wouldn’t sacrifice anything of what they’ve currently cultivated just for the sake of novelty.
Jennifer Oh
This is definitely a treat! It’s a limited 9 seated private omakase dining experience. The chef is always entertaining and the quality of the food is fantastic! The courses are always fresh and simple but the best is their rice!
… moreTho Nguyen
This is the best Omakase restaurant in LA, NYC and likely would challenge the best in Kyoto, Tokyo or Osaka. The service is impeccable. The food is sublime in each bite. Chef Sada is a gem of a sushi chef – extreme knife skill and so meticulous with his craft. The atmosphere is intimate (only 10 seats per seating and two seatings per night). The GM, Ms S. Lee pays so much attention to details – from cleaning up drops of water on the counter to pouring the sake just right on the sake cup. Price point is great as the menu comprises 20 courses of sublime food. As an one Michelin star restaurant, they should get another star soon. I never have had rated a restaurant with a straight fives… This one got it!
… morePaprika Meow
Taste :5/5
Environment: 4.2/5
Service：4.2/5
Sushi Nozawa – 6 Years of Michelin Excellence, and It Shows ✨
There’s a reason Sushi Nozawa has held its Michelin one-star status for six consecutive years — and honestly, one visit is all it takes to understand why. This isn’t just a sushi dinner; it’s a soul-stirring experience that stays with you long after the final bite.
Of course, the ingredients are top-notch — that’s the baseline. But what truly blew me away was the shari (sushi rice). The balance of sweetness and acidity is absolute perfection. It’s not overly vinegared, not too sweet — just incredibly light, fragrant, and every grain is distinct. I found myself wondering how they achieved that flawless balance, tempted to recreate it at home (spoiler: I can’t).
One standout element? The subtle scent of yuzu woven into the rice — it adds a refreshing brightness that lifts every piece of nigiri. Hands down, the best sushi rice I’ve had in all of Los Angeles.
Chef Nozawa doesn’t rely on gimmicks. His nigiri is clean, precise, and full of confidence — it’s like every piece silently says:
“You’ll know once you taste it.”
Each piece builds anticipation for the next, creating a quiet sense of surprise and wonder that no other restaurant has quite matched.
The full omakase menu includes around 20 courses, from appetizers to desserts — enough to leave you full, happy, and 100% satisfied.
… moreEnvironment: 4.2/5
Service：4.2/5
Sushi Nozawa – 6 Years of Michelin Excellence, and It Shows ✨
There’s a reason Sushi Nozawa has held its Michelin one-star status for six consecutive years — and honestly, one visit is all it takes to understand why. This isn’t just a sushi dinner; it’s a soul-stirring experience that stays with you long after the final bite.
Of course, the ingredients are top-notch — that’s the baseline. But what truly blew me away was the shari (sushi rice). The balance of sweetness and acidity is absolute perfection. It’s not overly vinegared, not too sweet — just incredibly light, fragrant, and every grain is distinct. I found myself wondering how they achieved that flawless balance, tempted to recreate it at home (spoiler: I can’t).
One standout element? The subtle scent of yuzu woven into the rice — it adds a refreshing brightness that lifts every piece of nigiri. Hands down, the best sushi rice I’ve had in all of Los Angeles.
Chef Nozawa doesn’t rely on gimmicks. His nigiri is clean, precise, and full of confidence — it’s like every piece silently says:
“You’ll know once you taste it.”
Each piece builds anticipation for the next, creating a quiet sense of surprise and wonder that no other restaurant has quite matched.
The full omakase menu includes around 20 courses, from appetizers to desserts — enough to leave you full, happy, and 100% satisfied.
Sammi L.
I had an unforgettable dining experience at Nozawa Bar. Every course of the omakase was beautifully crafted, fresh, and perfectly balanced in flavor and texture. The sushi chefs’ precision and attention to detail made each bite a delight. The intimate setting allowed me to truly appreciate the artistry behind every dish. By the end of the meal, my belly was full, satisfied, and incredibly happy. Hands down, easily one of the best omakase experiences in LA I’ve ever had! This hot spot is a must-try for any sushi lover!
… moreShane Coles
If you’ve got a reservation here you’re paying for the very best and you will get it. Felt like walking into a speakeasy but for sushi. Small 10 or 11 person seating and fixed menu omikase. I think I’ll stick to getting the nozawa trust me at SUGARFISH on most days, but for a special occasion I’ve got no regrets tasting the very best Nozawa has to offer.
… moreHamza Ghani
One of the best dinners I’ve had. From the experience down to the taste. We went back when Chef Fuji was there.
Similar to classic Sugarfish but true counter side omakase, with more interesting dishes. Truly an experience and highly recommend for special occasions. I still have my signed menus
… moreSimilar to classic Sugarfish but true counter side omakase, with more interesting dishes. Truly an experience and highly recommend for special occasions. I still have my signed menus
Alex Japha
Love the small bar behind Sugarfish. Having only 10 diners at a time makes it feel very intimate. The service was outstanding, describing all of the dishes and how best to eat them. Sake and water were constantly refilled. Completely stuffed around course 18 or so, but every dish was delicious and ate everything served. Love having lobster at the beach, but the New Zealand lobster was some of the sweetest I’ve ever had.
… more