I have been driving from Santa Monica to Studio City at least once a week to have my ?dose? of Nozawa sushi. So, it goes without saying, I am a huge fan and I didn?t think it was possible that he could reproduce what he does there. I WAS WRONG. I went to Sugarfish on Saturday night. I sincerely walked in very skeptical, but after having the sashimi and then the first two pieces of sushi, I was completely turned around. There are a few differences. On the good: the restaurant it is a pleasant and well-designed environment with very friendly and informative service and, very oddly, the tips are included in the price and they don?t accept any extra; also the price itself it is almost half of what you?d pay in the original location. I don?t know how he does it, but he does. On the bad: the main one, I thought, was doing cut rolls instead of hand rolls, they tasted good, but I still prefer the experience of biting through the seaweed like in studio city; also, even though the night I was there, they were featuring a special menu with giant clams, uni and red snapper, there is not all the variety that you can find in the valley, but overall, somehow, he did it, he is delivering that dreamy experience on the Westside. What a present. My only problem now is, that being so close, I may go often enough that it would become an even more expensive affair.
Pros: ambience, service and food
more