Nozawa Bar

I came here for a friend’s birthday celebration on the weekend, and walked away completely blown away by the whole experience. Sugarfish is the front portion of the restaurant, and Nozawa Bar is in the back in a quiet, well-lit, secluded room seating only 10. Chef Fujita serves a 20-something course of varied sashimi, nigiri, sushi, and some rolls from fish selected from the market that morning. It’s more than enough food, and really a new dining experience altogether being served by Chef Fujita in such an intimate setting. All the fish and seafood is unbelievably fresh, melting like butter in your mouth, and different from your normal variety salmon, shrimp, and yellowtail.
I left in complete awe— amazing and well worth the $150!