KinOfCain

Wed, 16 Jul 2008 16:31:52 -0800

I haven't eaten at Nozawa, but we ate at SugarFish today. The decor is far from traditional (It's Pinkberry Sushi), and it sounds like you were expecting the food to be more experimental to match. It's pretty simple, more or less traditional sushi and decently priced. If you're looking for experimental sushi, it's probably not going to be your style. The fish was mostly good: Tuna (maguro) Sashimi (in ponzu): good, not astounding, but serviceable. Yellowtail: meh, just ok, not horrible Salmon (with sesame seeds): Actually quite good, I'm not generally a fan of salmon but this was good quality fish. Halibut (with ponzu): not bad, a little chewy. Bonito (with ponzu): not bad, but didn't go well with the Ponzu sauce Albacore (with ponzu): good, for albacore, but still mealy like most places Spanish Mackerel (with ponzu): good, this one is hard to get right and the quality of the fish shows here. Crab Roll: Ok, a little warm, this is a "traditional" roll, which it seems the author didn't care for. No fancy crap in the roll, just meat, rice and a wrapper. Toro Roll: quite tasty, same style as above. The rice, as I've heard is Nozawa's style, was loosely packed, a little too warm, and difficult to eat properly (falls apart). Overall, it wasn't bad, you're paying $38 for a large amount of pretty good sushi. Tax and tip are included (oddly, but ok). It's not going to compete with the really good sushi places, but I think for the price it could definitely compete with the places near Marina Del Rey.

LAist: Innovation Isn't Always the Answer: SugarFish

KinOfCain