There’s no doubt about it: Sugarfish is a Los Angeles institution and one of our greatest exports (the wildly successful empire started expanding in New York several years ago). Launched by master chef KazuNori Nozawa, the restaurant is renowned in its quest for perfectionism: finding the freshest fish, using the most precise knife strokes, nailing the ideal rice consistency. Often traveling to check the quality of the seafood they’re buying, the team sources fish from around the world—hamachi in Japan, salmon in Europe, sea bream in New Zealand—via trusted suppliers (over the past year, they’ve also introduced sustainably ranched tuna). At any of Sugarfish’s 11 locations across the city, you’ll enjoy Chef Nozawa’s signatures, like sauce-soaked tuna sashimi and the crazy-delicious blue crab hand roll stuffed with perfectly warm rice—which are consistently outstanding every single time.
How to book: Walk-ins only. Order online for pickup or delivery via the Sugarfish app and other delivery apps.