Sushi Nozawa
our comments
There are many chefs who command their kitchens with an iron fist, but Chef Kazunori Nozawa actually commands his patrons with an iron fist as well. If you can get passed the long line and sit at the counter you are subjected to the whim of the Nozawa and whatever he decides to make you. If you sit at a table you get a little choice from the menu, but don’t expect to have a long sit and contemplate your food as soon as you are done you pay and leave. The waiters are curt and to the point and don’t mess around. The oddest thing about all of this is that Sushi Nozawa is situated in a mini-mall yet the parking lot is swarming with people and cars. Why do people subject themselves to this treatment? Sushi Nozawa has some of the best sushi this side of Tokyo. Nozawa’s secret to success is extremely simple and minimalist approach, which apparently people are absolutely eating up.- November 2004
your comments review this restaurant
Being a mid-westerner, when I arrived in CA, I vehemently refused to eat raw fish. Being a culinary school graduate, I made a point to go to every Zagat guide winner in my current residence. Wouldn't you know that Sushi Nozawa made #1. When I entered the hole in the wall place I thought to myself "they certainly didn't make #1 on their ambiance." I figured the food must be really impressive. It was beyond that. Baby tuna sashimi that melts in your mouth. Toro to die for. Crab roll that you have dreams about. I've changed my tune about sushi thanks to Chef Nozawa. However, now I have a new sushi rule: I will only eat sushi at Sushi Nozawa.
Comment on this reader review
Amy
Monday, April 10, 2006
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