Popular LA sushi restaurant SUGARFISH just opened its first New York outpost last week. Located in the Flatiron District, SUGARFISH is run by owner/chef Kazunori Nozawa, who has plans to open two more restaurants in the city.
Chef Nozawa is keen on using locally sourced fish and warm rice. The warm rice is a key component of sushi made by Chef Nozawa, who opened his first restaurant in LA in 1987. He now has more than a dozen restaurants in that area, including the delightfully named KazuNori – The Original Hand Roll Bar, a play on words with the chef’s first name and the sheets of seaweed that are used to wrap the sushi. The texture of Chef Nozawa’s rice has a different mouth feel than sticky sushi rice, allowing you to distinguish the individual grains. Those grains can be a little messy when dipping your sushi into soy sauce, even when using the proper technique.
The thing that really stands out about Chef Nozawa’s sushi is the quality of the fish. Each piece, from bass to salmon to yellowfin, has a melt-in-your-mouth texture so tender that you barely have to chew.
The interior is lovely, with exposed brick and a dark-wood ceiling. There are about 40 seats in the dining room and a small counter in the very back of the restaurant, giving SUGARFISH a cozy atmosphere.
The latest sushi place to hit New York is definitely unique enough to stand out from the crowd.
33 E. 20th Street (between Park Avenue and Broadway)
Monday through Saturday 11:30 a.m. until 10:00 p.m.
Sunday noon until 9:00 p.m.