SUGARFISH: La Brea

Hirame Nigiri

Hiramasa Nigiri

When in doubt on what to order on 📸

Pure perfection 📸

In observance of Labor Day we are closed today. Wishing everyone a great day and look forward to seeing you tomorrow 🍣!

Simple & absolutely delicious 📸

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Our restaurants serve only traditional sushi of the highest quality based on Chef Nozawa’s style of sushi. Our passion is to carry forward his great tradition and style of food – which many believe is the best sushi there is.

It’s a sushi summer

Anago sushi

Table or bar?

SUGARFISH Upper West Side opens today on Broadway just a few blocks from Central Park at 207 W 75th St. New York, NY 10023.

SUGARFISH embodies the philosophy of celebrated sushi chef Kazunori Nozawa and his son, co-founder Tom Nozawa. The Nozawa approach to sushi is well-known for the meticulous quality standards established at Sushi Nozawa, which operated in Studio City, California from 1987-2012. With 50 plus years of experience and early training with master chefs in Tokyo and throughout Japan, the Nozawa’s philosophy has redefined the sushi experience.

The menu at SUGARFISH is anchored by four “Trust Me®” menus featuring the absolute best fish sourced from around the world, crisp nori and warm, loosely-packed rice. Beyond the “Trust Me” menus, there are limited availability standouts like the Toro Tasting which offers three different takes on Toro (Otoro, Chutoro and Gunkan style) as well as Ankimo Sashimi, Pink Lobster, Salmon Kombu, Sea Bream with Shiso, Sweet Shrimp, Albacore Belly, Santa Barbara Uni and more.

“We are beyond thrilled to bring SUGARFISH to the Upper West Side,” explains co-founder Tom Nozawa. “Watching someone discover SUGARFISH for the first time is truly the best feeling in the world, which is why we are dedicated to delivering the absolute best bite, every single time.”

Around the corner from the American Museum of Natural History, the 40 seat restaurant was inspired by SUGARFISH’S Southern California heritage and the historic masonry structure of the existing building. The project was designed by architect Robert Tsurimoto Kirsten of A-RTK.

🦞 🦀 🦞🦞📸

Ikura 📸

Our type of Fish Friday 📸

“Pour some on me” 🎵 -

“Trust me, you should get the Trust Me” -

time to eat 📸

Introducing Yellowtail Sashimi! New to LA & OC (NY COMING SOON)!

Raise your hand if your kid loves SUGARFISH 📸 .hotcocoa

In honor of Restaurant Week, SUGARFISH Downtown Los Angeles will offer a special menu highlighting some of our favorite & and most popular dishes. 📸

Current mood: full

Happy birthday Nozawa & Happy !

The perfect post fireworks meal💥 📸

Happy Independence Day 🇺🇸! We are closed today, July 4th in observance of the holiday. See everyone tomorrow.

When you just need delivery 📸

It’s a sushi summer

LA & OC: We have exciting news….the pink lobster sashimi we served during our 15th anniversary is back for a short run!

You’ll be able to find it a la carte on the limited availability menu, or, better yet, add it to any of the Trust Me’s when it is available.

Tag a special someone who should take you on a SUGARFISH date night this weekend 🥰

Feels like summer

One of the most surprising things about making great sushi is the art of aging fish. After our fish is selected much of the fish we choose is aged (we age it the same way a steak is aged) to bring out its flavor and achieve the desired tenderness. Each fish is butchered by masters who have spent a year or more learning how to break down fish into fillets that will yield the highest quality dining experience when it is served in our restaurants. The people we employ to slice our fish have mastered the art of using the right knife stroke, at the precise angle to the grain, with the correct amount of blade. Their knife skills are an essential part of delivering Nozawa-style sushi.

Happy Memorial Day! Who’s in the mood for sushi? ​​​​​​​​​​​​​​​​​​We are open regular hours today :) 🍣

Lunch plans? 📸