Nozawa Bar

Nozawa Bar *All photographers are credited on our Instagram page Nozawa Bar is a small and intimate sushi-bar experience from Sushi Nozawa.
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At Nozawa Bar, our aim is to serve the very best tradition-based omakase sushi meal. Our multi-course menu — primarily nigiri sushi plus sashimi and handrolls — features many of the more adventurous sushi items that dedicated sushi eaters have come to appreciate. Chef Nozawa and the SUGARFISH team invited Master Chef Osamu Fujita to serve as Executive Chef. Nozawa and Fujita been friends since they worked together 30 years ago. The menu is created early each morning when Nozawa and Fujita visit the LA fish markets to select the fish for the day. During the meal, each course is served to all guests at once. The cadence and tempo of the meal have been mindfully created to allow each course to be enjoyed to the fullest.

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Dining at Nozawa Bar is by reservation only. Reservations can only be made online (up to 60 days in advance), and require a credit card.

Happy Labor Day from Nozawa Bar!
09/07/2026

Happy Labor Day from Nozawa Bar!

In case you missed it, last year we introduced something new at the Nozawa Bar: shabu-shabu!Shabu-shabu is a traditional...
08/25/2026

In case you missed it, last year we introduced something new at the Nozawa Bar: shabu-shabu!

Shabu-shabu is a traditional Japanese dish of very thinly sliced beef quickly cooked in a simmering broth that is truly delicious.

At Nozawa Bar we serve 100% grass-fed Wagyu beef from First Light Farms USA using the highest marbled ribeye. Chef Sada slices it and cooks each piece for our guests to enjoy with our house-made sauce.

Chef Sada preparing our Maine Lobster Handroll
07/23/2026

Chef Sada preparing our Maine Lobster Handroll

Santa Barbara Uni nigiri
07/19/2026

Santa Barbara Uni nigiri

Happy National Hand Roll Day!
07/06/2026

Happy National Hand Roll Day!

Happy 4th of July!
07/04/2026

Happy 4th of July!

Ko Ika (baby squid) Nigiri
07/01/2026

Ko Ika (baby squid) Nigiri

For the mirugai, Chef Sada finishes the giant clam with Himalayan pink rock salt.
06/23/2026

For the mirugai, Chef Sada finishes the giant clam with Himalayan pink rock salt.

Hokkaido Octopus and New Zealand Pink Lobster
05/27/2026

Hokkaido Octopus and New Zealand Pink Lobster

Only 10 seats.
05/22/2026

Only 10 seats.

Ankimo
05/16/2026

Ankimo

Address

212 N Canon Drive
Beverly Hills, CA
90210

Opening Hours

Monday 7:30pm - 10:30pm
Tuesday 7:30pm - 10:30pm
Wednesday 7:30pm - 10:30pm
Thursday 7:30pm - 10:30pm
Friday 6pm - 11pm
Saturday 6pm - 11pm

Telephone

(424) 216-6158

Website

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