Nozawa Bar in Beverly Hills is a discreet, 10–12 seat omakase counter hidden behind SUGARFISH on North Canon Drive, where Chef Osamu Fujita presents an intimate, rigorously traditional journey through Edomae-style sushi. The minimalist wood counter, quiet room, and close chef interaction set the tone for a disciplined, precise experience that prizes peak-season seafood, exact rice temperature and seasoning, and an unwavering cadence that places trust in the itamae’s vision. For serious sushi devotees, it’s a rare chance to experience a focused, personal omakase that feels both old-school and confidently contemporary in execution.
Highlights of the Dining Experience
- Omakase Menu: Nozawa Bar serves a multi-course omakase menu consisting primarily of nigiri, along with select sashimi and handrolls. The menu changes daily to reflect the freshest seafood available, much of it sourced from local waters and LA’s fish markets every morning.
- Signature Offerings: Guests enjoy delicacies such as crunchy jellyfish with ponzu, live sweet shrimp, Santa Barbara uni, Hokkaido scallop, halibut fin, bluefin toro, ankimo (monkfish liver), and seasonal specialties like melt-in-your-mouth otoro and aburi. Handrolls may feature mountain yam, shiso leaf, and ume; desserts range from farmers market berries to passion fruit sorbet.
- Atmosphere: The setting is intimate and tranquil, with a direct view of Chef Fujita’s precise, disciplined technique. The meal’s cadence is carefully choreographed and substitutions are rare, emphasizing the chef’s vision and the authenticity of the experience.
- Michelin Recognition: One Michelin star since 2019, Nozawa Bar exemplifies top-tier Japanese cuisine and hospitality in Los Angeles.
- Reservations: Advance booking is essential; the restaurant offers seatings Monday and Tuesday at 7:30pm, and Wednesday through Saturday at 6pm and 8:30pm. Dinner costs approximately $150 to $175 per person and substitutions are limited.
Atmosphere and service
- Setting: Minimalist and tranquil, with 10–12 seats aligned at a blond-wood counter that gives a clear view of Chef Fujita’s knife work, grilling torch passes, and careful brushing of soy and nikiri. Lighting is soft but bright enough to read the grain of the fish; distractions are few by design.
- Cadence and substitutions: Courses arrive in lockstep to maintain temperature and texture; substitutions are uncommon and generally limited to allergies, which underscores the omakase’s integrity. The team communicates concisely—naming fish, provenance, and cut—while allowing the meal’s flow to do most of the storytelling.
- Hospitality: Attentive but restrained, with synchronized pacing, warm tea refills, and discreet guidance on eating each piece promptly to honor temperature and texture.
Michelin recognition and acclaim
One Michelin star since 2019: The counter exemplifies high-level Edomae technique, disciplined sourcing, and a chef-first cadence that rewards attentiveness. The accolade mirrors the restaurant’s consistency, tight menu construction, and an experience tailored to purists who value clarity over flourish.
Reservations, pricing, and logistics
- Seatings: Typically Monday and Tuesday at 7:30 pm, and Wednesday through Saturday at 6:00 pm and 8:30 pm; the entire counter moves together for each seating.
- Reservations: Required well in advance given limited capacity. Late arrivals may miss early courses due to the fixed progression.
- Price: Generally in the $150–$175 per person range for dinner, exclusive of beverages and any supplemental additions. Given market-driven menus, pricing can vary.
- Dining format: Dinner-only, omakase exclusively; the experience runs roughly two hours, balancing breadth with momentum.
- Service and amenities: Counter service is the centerpiece; there’s a bar on-site and a gender-neutral restroom. Payment by major credit/debit cards is standard.
- Accessibility and vibe: Wheelchair-accessible entry, seating, and restroom. Despite its exclusivity, the room is calm and welcoming—appropriate for focused solo diners, dedicated sushi travelers, and small groups seeking a refined, minimalist meal.
- Address: 212 N Canon Drive, Beverly Hills, CA 90210.
Why it’s ideal for sushi aficionados
- Ingredient transparency: The fish list evolves nightly, with a mix of local and imported selections handled to accentuate natural texture, temperature, and oil content.
- Technique fidelity: Cuts, brushwork, and rice balance reflect a disciplined Edomae lineage, while occasional aburi or specialty cuts provide contrast without gimmickry.
- Narrative focus: The progression is designed as a cohesive arc—from lean and delicate to rich and umami-dense—finishing with a brisk, palate-bright dessert so the memory of the nigiri remains intact.
Tips to get the most from the counter
- Arrive a few minutes early to settle in; the opening bites define the meal’s pace.
- Eat each piece promptly, with hands if preferred, to preserve temperature and structure.
- Trust the order. Resist soy unless brushed by the chef; citrus, salt, or nikiri is often already tuned for the bite.
- If appetite allows, politely ask about a supplemental piece at the end; some cuts may be available.
Bottom line
Nozawa Bar is a masterclass in restraint and precision: a chef-guided omakase that honors fish, rice, and time with minimal interference and maximum intention. For diners seeking deeply traditional Edomae technique with LA-seasonal sensibility, its small counter and unwavering cadence deliver one of the area’s most focused sushi experiences.
For more information, please visit Nozawa Bar
