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Nozawa Bar Beverly Hills Reviews from The Last Year
The food was bussin.
The service bussin. Chef Fuji's jokes...bussin. Ambiance... bussin. Get a reservation here! This message is approved by my gf.
THE DEFINITION OF JAPANESE PRECISION AND
THE DEFINITION OF JAPANESE PRECISION AND PERFECTION! Located in a private 10 guest room in the rear of sugar fish in Beverly Hills, if you can get a reservation then book it. Be prepared to spend a hefty fee and be prepared to be instructed on how to eat sushi. "Eat this in one bite", "don't use wasabi on this piece", "don't put wasabi in your soy sauce". Hey, they got it right, so just follow the instructions and become a sushi connoisseur. The service is impeccable and the private room is very intimate. No drop of soy sauce remains on your space, as it is removed immediately. Su is an elegant and attentive hostess. Chef Fuji demonstrates his expertise while his assistants quietly complete each course (all 20) and present it to each guest. Initially it seems a little stressful (like what I imagine Jiro "does sushi" in Tokyo would be like). Follow instructions and pop sushi in mouth. As the night progresses, you realize that chef Fuji is a comedian and raconteur. He talks about his wife (the shogun) and people from different cities in Japan. Now the sushi. Twenty courses, no need to grab a burger on the way home. First course is freshly cut Hokkaido octopus and New England pink lobster and hotaru ima. Amazing live presentation. Akamatsu (ruby snapper)--wow. First taste for me, dazzling color and melts in your mouth. Mirugai (geoduck) is my favorite and it contracts on the surface prior to being sliced. Maine lobster hand roll was surreal. I'm not a huge uni fan, but this one was generously folded and buttery. Oh and chef boasts that 70% of the fish is from Japan. The courses climax with expertly cut tamago (egg) expertly zig zag cut pockets to hold ume. I'll never go to jiro sushi in Japan but Nozawa fulfills the pickiest sushi lovers dream!
Nozawa Bar was a great experience and we left very very
Nozawa Bar was a great experience and we left very very very full. We booked a month ahead by phone and paid upfront. It's about $225 per person, and with drinks and tax, the bill totaled around $600. There were around 22 courses including dessert. The dishes were incredibly fresh and tasty. The most memorable courses were the Hokkaido Octopus, New Zeland Pink Lobster, Bluefin Tuna Akami, Santa Barbara Uni, Japanese Kinmedai, and the 3 different type of oysters (Kumiai, Kumamoto, Kusshi). There were however a few courses towards the end of the whole dinner that felt like filler pieces such as the Tamago, Maine Lobster, and Japanese Anago (sea eel) nigiri. I could have gone without those courses and felt the menu was a little overpacked. At then end, they gave us a passion fruit sorbet and hojicha tea which was the perfect way to end the dinner. Chef Fujita, his sous chefs, and the staff were very kind and lively. Dinner was very interactive because Chef Fujita made a lot of jokes and interacted with everyone. Dinner setting is also intimate as it is only 10 seats. Overall, great experience and would definitely come back!
Every dish was very skillfully prepared and delicious!
Every dish was very skillfully prepared and delicious! Service was very good as the servers were very attentive and there are only 10 seats for each time. Would highly recommend for a special occasion or a treat yourself kind of dinner!
Amazing! Chef Fuji put on a show for us and the fish was
Amazing! Chef Fuji put on a show for us and the fish was top notch. 10/10 will be back again.
Second time here and it was even more enjoyable.
Cozy 10 person bar situated in a private room allows you to get to know you fellow sushi foodies and interact with Chef! Fish is first rate and you will be full after the 18-20 pieces/dishes. Favorites were the lobster roll and the uni but honestly it was nice just sitting back and getting surprised. My only job was to enjoy the great sushi and great company!
One of the best omakase experiences.
It was my first time doing a limited seating style meal and everything was delicious. The chef was able to accommodate a shellfish allergy and price was definitely reasonable compared to some of the places doing similar things. And we got a photo souvenir with the chef! Would come back anytime.
Saturday 8:30pm I reserved about 1 month in advance and
Saturday 8:30pm I reserved about 1 month in advance and payed online. The host came out around the reservation time and called out the reservers name to for checkin. The host then lead everyone to the back. Parking: Parked in the Beverly Canon Gardens Parking. Parking is free for the first 2 hours before 6pm. After is a $5 flat fee. Food/Drinks: Everything was absolutely amazing my favorite was the toro and tamago. Ambiance: The place is super small and in the back of another restaurant. Only 10 people at a time. The chef was so cute, he talked to everyone and would checkin on us. Since the place is so small, it was fun to talk to the others while waiting for the sushi to come out. Overall, a very warm and welcoming vibe. Service: The food is prepared right in front and they tell you when you can use wasabi. Would definitely go again for special occasions.
At Nozawa Sushi, the experience was fantastic.
The sushi was very fresh and bursting with flavor, the chef was engaging in conversation with us most of the time, he was very friendly making the meal more enjoyable. It's a very welcoming and private ambiance with excellent service.
24 courses! Yes plz! 4th time here & still as good as the
24 courses! Yes plz! 4th time here & still as good as the 1st. - uzaku (eel & cucumber) 5/5 - Hokkaido live octopus (sad but good) 5/5 - new Zealand pink lobster (give me 10 of these!) 5/5 - Ruby snapper (so soft w/ a touch of Yuzu)5/5 - Halibut fin 5/5 - Squid 5/5 - Maine lobster - Santa Barbara uni (usually don't like Santa Barbara since it's too briny but this was so good) 5/5 ***got busy talking after this but here's the rest of list*** - isaki - sardine - Hokkaido scallop - kama collar - oysters - ankimo - kinmedi - giant clam - ikura - sawara - anago - lobster handroll - tamago You might get a little confused but you actually walk through Sugarfish and into a private room in the back. It's allowed hustle and bustle in the main restaurant but once you get into the room in the back it's incredibly quaint. Seating for only 10 people. Park at the Beverly Hills public parking. If you come after 8:00 it's a $5 flat rate otherwise it's increments that go up to $16 after 3 hours.
Good
I went to this restaurant for my wedding anniversary dinner. We were led to a private room with a counter, and the system was such that all the customers sitting at the counter were served the dishes simultaneously. The chef's friendly and lively talk created a fun atmosphere that brought everyone together. The ingredients were fresh and of high quality, and the dishes were expertly prepared by a top-class chef. It was truly a restaurant that made me feel like I made the right choice coming here.
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