A brilliant example of texture. The toro is incredibly rich and buttery, paired with the warmth of the rice and the immediate crunch of the high-quality nori. It's meant to be eaten seconds after it's handed to you.
Tips from diners
Eat the hand roll immediately! The contrast between the cold fish, warm rice, and crunchy nori is lost if you let it sit.
The definitive way to experience Sugarfish. The menu is designed to showcase the best fish of the day, starting with organic edamame and moving through a perfectly paced selection of sashimi and nigiri, always served with their signature warm, loose rice.
Tips from diners
Don't add soy sauce. They've already seasoned each piece perfectly. Trust the chef's balance.
While it might seem basic, Sugarfish's edamame is a favorite for its consistency and quality. Served warm and perfectly seasoned, it's the traditional and necessary start to every meal here.
Tips from diners
They give you a generous portion. It's the perfect palate cleanser before the raw fish arrives.
A showcase of the quality of their sourcing. The albacore is excellently fresh and tender, highlighted by a subtle house-made glaze that adds a bright acidity and depth without overpowering the fish.
Tips from diners
The albacore here is some of the best in LA. It's consistently high quality across all their locations.
Simple and technical. The bigeye tuna is sliced with precision to achieve a silky texture and served with a delicate soy reduction that enhances its natural beefy depth.
Tips from diners
This is a great starter to have alongside your edamame before you dive into the 'Trust Me' sequence.
Chef Kazunori Nozawa has redefined the sushi experience in Los Angeles with Sugarfish. Eschewing the complex rolls and heavy sauces of fusion sushi, it focuses on the quality of the fish and the precision of the rice temperature, offering a curated 'Trust Me' experience that is consistently high-quality across all locations.
Sugarfish doesn't take reservations. The wait can be significant on weekend nights, so try for an early lunch or a weeknight dinner to minimize the wait.
The rice is served warm and intentionally loose. It's meant to fall apart in your mouth, not on your plate—don't be afraid to use your fingers!
It's a very clean, minimalist, and efficient environment. It's high-quality sushi without the formality, making it great for a quick, incredible meal.
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