Sugarfish by Sushi Nozawa

Edamame; tuna and chutoro sashimi; albacore sushi (2-pc); salmon sushi (2-pc); toro hand roll; Japanese yellowtail sushi (1-pc); hirame sushi (1-pc); blue & Dungeness crab hand roll.

Edamame; tuna and chutoro sashimi; albacore sushi (2-pc); salmon sushi (2-pc); toro hand roll; Japanese yellowtail sushi (2-pc); New Zealand sea bream sushi (1-pc); hirame sushi (1-pc); blue and Dungeness crab hand roll.

Edamame; tuna and chutoro sashimi; albacore sushi (2-pc); salmon sushi (2-pc); toro hand roll; chutoro sushi (2-pc); Japanese yellowtail sushi (2-pc); New Zealand sea bream sushi (1-pc); hirame sushi (1-pc); blue & Dungeness crab hand roll.

Edamame; tuna and chutoro sashimi; albacore sushi (2-pc); salmon sushi (2-pc); New Zealand sea bream sushi (2-pc); toro hand roll; bluefin otoro sushi (2-pc); Japanese yellowtail sushi (2-pc); hirame sushi (2-pc); blue & Dungeness crab hand roll.

Edamame; tuna and chutoro sashimi; albacore sushi (1-pc); salmon sushi (1-pc); Japanese yellowtail sushi (1-pc); toro hand roll.

Edamame; tuna and chutoro sashimi; albacore sushi (1-pc); salmon sushi (1-pc); Japanese yellowtail sushi (1-pc); Hokkaido scallops (1-pc); toro hand roll.

The menu most similar to what Nozawa served his regulars at Studio City's Sushi Nozawa; typically a sashimi course, seven orders of nigiri and two hand rolls.

Yuzu miso and chives.

Chives.

Sanbaizu and toasted sesame.

Ponzu and chives.

Ponzu and chives.

Ponzu and chives.

Ponzu and chives.

Masago, gunkan maki style.

Yuzu ponzu.

Yuzu ponzu.

Lemon.

Citrus salt.

Citrus salt.

Shiso.

Toasted sesame.

Toasted sesame.

Gunkan maki style.

Toasted sesame.

Lemon and yuzu kosho.

Eel sauce with toasted sesame.

Toasted sesame.

Masago.

With toasted sesame.

Chives.

4 pc each.

4 pc each.

High-fat toro collar from sustainably ranched Baja Mexico tuna.

Giant clam from Pacific Northwest with shiso, lemon, salt.

Southern California rockfish with ponzu and chives.

Rare fin section cut of East Coast hirame with salt and lemon.

Chopped sustainably ranched bluefin toro with cucumber and nori.

Mild mackerel from Japan with ponzu, garlic, ginger, chives.

White trevally from New Zealand.

Sardine from Japan with grated garlic, ginger, chives.

Golden-eye snapper from New Zealand.

New Zealand lobster served as nigiri.

Sea urchin from the Southern California coast.

Sea eel from Korea-Japan waters with eel sauce.

Sustainably ranched bluefin otoro from Baja Mexico.

Sustainably ranched bluefin medium-fat toro from Baja Mexico.

Two pieces each of otoro nigiri, chutoro nigiri, toro gunkan.