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Innovation Isn't Always the Answer: SugarFish

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I am a big fan of Sushi Nozawa. It was the first place I ever had sushi (I know, I'm lucky!) and I've always thought that his reputation as the "Sushi Nazi" is unwarranted. Now that Japanese style Omakase (where the chef prepares what he thinks is best from the day's catch) is more widespread, I've hoped that he would lose the reputation, but it hasn't been the case. Fortunately, Nozawa also has a well deserved buzz about making great sushi. When in his mini-mall digs in Studio City, he's never steered me wrong, but I've always found brother shop, Sasabune, to be problematic (though I haven't tried it since it moved to its new location) as the sushi seems curiously pre-made.

Sugarfish is the new edition to Nozawa's sushi empire, and it attempts to redefine the sushi experience. A change from the bare bones decor of the original, Sugarfish is very hiply decorated in bright colors, with many modern touches -- including the day's menu on video screens.