One set Edomae omakase, no substitutions — book it for the o-toro and the chef's tempo. Worth it for sushi obsessives.
There Is One Omakase
You do not order at Nozawa Bar so much as sit down and let the counter run. Dinner is a single Edomae omakase of roughly 20 courses, mostly nigiri with a little sashimi and a few hand rolls, built from the fish that came in that day. The room holds about ten seats behind the Sugarfish on 212 N Canon Drive in Beverly Hills, and it carries the lineage of Kazunori Nozawa, the sushi master whose cuts became the Sugarfish chain. It holds one Michelin star. In 2025 Nozawa chose Jay Sada, a friend of nearly 25 years, to lead the counter as executive chef.
What You Actually Eat
The sequence is nigiri-led and paced by the chef, piece by piece across the counter. Expect the o-toro, the fattier tuna cuts, and the more adventurous items that dedicated sushi eaters come for, with sashimi and hand rolls set between. There is no printed menu to work from and no substitutions, so flag a serious allergy before you book rather than at the counter. Phones stay down; you eat each piece as it is set in front of you.
What It Costs
The omakase is $225 per person. An 18% service fee is added to every bill and the room does not take tips, so that charge stands in for the gratuity. Sake and beer push the total higher. A credit card holds every seat and the cancellation terms are firm, so treat the reservation as committed once you take it.
When to Book
Booking is on Tock, open up to 60 days out, with two seatings a night at 6:00 and 8:30, Monday to Saturday. Weekend seats go first; a weeknight or the later seating is easier. The counter closes January 1 through 8 each year. For the full reservation method, read our guide to booking Nozawa Bar.
Not for picky eaters, vegetarians, or anyone chasing choice — Nozawa Bar runs a fixed nigiri sequence with no substitutions and no à-la-carte.
View Nozawa Bar on Restaurants for Kings →
Related Reading
- Our full profile: Nozawa Bar, the one-star Beverly Hills counter.
- Book the seat: how to book Nozawa Bar.
- The wider city: Los Angeles dining guide and the hardest reservations in Los Angeles.
- Nearby counters: Sushi Ginza Onodera, Q Sushi and n/naka.
- By kitchen: the best sushi counters worldwide and the best Japanese restaurants worldwide.
- By occasion: solo counter seats worth booking and tables that impress clients.
Frequently Asked Questions
What should I order at Nozawa Bar?
You do not order at Nozawa Bar; the counter serves one set Edomae omakase of about 20 courses, so chef Jay Sada decides. What to anticipate is nigiri built from the day's fish, plus sashimi and a few hand rolls, with the o-toro and the more adventurous cuts sushi regulars come for. There are no substitutions, so raise any allergy before you book.
How much is omakase at Nozawa Bar?
The omakase is $225 per person. An 18% service charge is added to every bill and the room is no-tipping, so that fee replaces the gratuity. Sake and beer are extra. A credit card holds the seat at booking on Tock, and the cancellation terms are firm, so plan to keep the reservation once you make it.
Is Nozawa Bar the same as Sugarfish?
No. Nozawa Bar sits behind the Sugarfish on North Canon Drive in Beverly Hills and shares the Kazunori Nozawa lineage, but it is a separate ten-seat omakase counter with its own chef, menu and price. Sugarfish is the casual set-menu chain; Nozawa Bar is the one-Michelin-star counter where chef Jay Sada runs a full Edomae sequence.
Does Nozawa Bar do substitutions?
No. Nozawa Bar runs a fixed Edomae omakase and states plainly that it cannot accommodate changes or substitutions. If you have a serious allergy, raise it before you book rather than at the counter, and accept that the menu may not suit every restriction. The room also keeps a no-phone focus, so plan to put the camera away and eat each piece as it lands.
How many courses is Nozawa Bar?
The omakase runs to roughly 20 courses, primarily nigiri with some sashimi and hand rolls, paced by the chef across the counter. The exact count shifts with the day's fish. Two seatings run nightly at 6:00 and 8:30, Monday to Saturday, and the whole meal is built from what came in fresh, which is why there is no printed menu to choose from.