High at the top of my bucket list of things to do in Los Angeles was to visit Nozawa Bar, the omakase version of my favorite restaurant of all time (obviously Sugarfish). It’s just hard to get around to because it’s reservation only and as a master procrastinator, that can be a tough button to button. Safe to say, it was everything I ever expected. Chef Fujita was hospitable and hilarious, and every bite was delicious. Normally I don’t love toro, but the toro here was the best I’ve had in my life and I had to go for seconds. This place is a must do for sushi lovers and haters alike. Here’s an attempt at posting the courses in order:
Engawa Nigiri (one of the most beautiful and most delicious..I think was the 4th course but was the most beautiful photo)
Live Octopus, Bluefin Tuna, Fresh Lobster
Bigeye Toro Nigiri. My favorite!!!!
Shiro Ebi gunkan Nigiri
Yamaimo Ume Shiso Handroll (Not pictured because I ate it too fast. Yamaimo is mountain yam, never had this before but it was delicious and impressive to have a vegetable hand roll.)
3 Different Oysters, all with very distinct flavor
Monkfish Liver (One of my faves. Took awhile to get through this one as it was very very rich, only to be eaten little by little.)
Torched Bonito (very meaty taste)
Ikura (had to do 2 angles of my go-to fave)
Maine Lobster Handroll (also eaten too fast)
Tamago Nigiri (AMAZING!!!! amazing amazing. was not expecting to love the tamago so much as I am mostly a raw fish fan. Sweet and spicy.)
Yuzu Sorbet, followed by roasted green tea. Sweet sour milky juicy delicious, definitely the most interesting ice cream I’ve ever had.