addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupshelp-with-circleimageimagesinstagramlinklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1ShapeoutlookpersonJoin Group on CardStartprice-ribbonShapeShapeShapeShapeImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruserwarningyahoo

$150 20-Course Chef's Omakase at Nozawa Bar at SugarFISH in Beverly Hills

Please Make Note of Pleasure Palate Attendance Policies and our 3 Strikes Rule by clicking here before RSVP-ing to this Event. Cancelling your RSVP within 24 hours or not showing up at the event without contacting the Organizer ahead of time will result in a strike even if you had pre-paid for this event. 3 Strikes and You're Out!


THERE ARE "8" AVAILABLE SEATS FOR THIS EVENT.  I AM CO-HOSTING THIS EVENT WITH GAY FOODIES.

ADVANCED PAYMENT IS REQUIRED FOR THIS EVENT, AS I DO NOT WANT TO BE CHARGED 67% OF THE COST OF THE DINNER BY ANYONE WHO DROPS OUT WITH LESS THAN 8 DAYS FROM THE TIME OF OUR RESERVATION, OR THE FULL PRICE OF THE DINNER ($150) FOR EACH "NO SHOW".  IN ADDITION, ATTIRE FOR THIS RESTAURANT IS "BUSINESS CASUAL."

(Left: Kampachi Sashimi with Live Octopus, photo by Jeff Miller of Thrillist.com)

 

 

 

 

 

 

 

TO RSVP FOR THIS EVENT:

  1. YOU MUST NOT HAVE ANY DIETARY RESTRICTIONS IN ORDER TO ATTEND THIS EVENT.
  2. Please add yourself to the "Wait List." Then, make your payment to me via PayPal (www.paypal.com) to [masked] for $155.00 -- a $150.00 refundable advanced payment plus a $5.00 non-refundable PayPal processing fee (Total payment of $155.00)per person.
  3. Once I am notified that payment has been made, I will change your RSVP from "Wait List" to "I'm Going."
  4. If you attend the event, your $150.00 payment will be applied towards the total of your dinner.
  5. No refunds will be issued if you are a "No Show" to the event, or if you cancel with less than 7 days notice.  (I need time to be able to call the restaurant an make adjustment(s) to the reservation.)
  6. On the day of the event, please bring at least $50 in CASH ($100, if you are planning to order any sake or other beverages) to settle the remaining portion of the bill, which includes sales tax and at least 18% gratuity.  With a party of 8, Nozawa Bar may not accept more than 2 credit cards as payment toward our check.
  7. You can view a slideshow of a recent omakase dinner here: http://www.thrillist.com/eat/los-angeles/beverly-hills/nozawa-bar#slide=1
  8. Public parking is available across the street, next to Bouchon. Parking is free for the first 2 hours; thereafter it is $3 for every 30 minutes. After 6 pm, there is a flat fee of $5. Valet parking is $6 and is available daily beginning at 6:00 pm.  Street parking is also available. Just be sure to read the street signs for any parking restrictions, especially if you need to feed the meter.
  9. We will meet in the lobby of the restaurant.  Do NOT arrive late.  The first course will promptly be served at 6:05pm, and the chef will not wait for any latecomers.

Nozawa Bar is the "secret sushi bar" that's located in a private room at the back of the SugarFISH BH, offering a "sushi experience that's not for the faint of heart."

 

(Left: Monkfish Liver Pate with Miso Sauce, photo by Jeff Miller of Thrillist.com)

 

 

 

 

 

 

From Eater LA.com:

From the team that brought you the defunct Sushi Nozawa and sugarFISH comes a new, advanced omakase experience presided over by Osamu Fujita(Sushi Nozawa), serving a daily changing 20-course meal of rare and exotic sea animals. Craving raw octopus? Step right this way.

Nozawa Bar, which served its first omakase meal last night, is offering both lunch and dinner priced at $130/head and $150/head respectively. But that excludes alcohol, which is available off this list.

The takeaway here is that Nozawa Bar is an advanced level sushi adventure, open to anyone actually able to score one of those 10 seats. And those seats will likely be a very hot ticket. While management didn't want to share too many menu details, this is a place geared to hard core sushi eaters and those looking to find exciting and challenging dishes. A conceptual departure from both Sushi Nozawa and sugarFISH, though serving the same pristine quality of seafood. However, that's not to say that a dish or two from the original Sushi Nozawa, like, say, monkfish liver, won't resurface here.

About Chef Osamu Fujita:

Chef Osamu Fujita, a long-time friend and colleague of Chef Nozawa, presides behind the bar at Nozawa Bar.

Fujita was born into a long line of prestigious chefs in Japan, and from an early age, he immersed himself in Japan’s culinary scene, studying with some of the country’s most renowned chefs.

As a young man, he brought his talents to US, where he worked for – and became friends with – Master Chef Kazunori Nozawa while working in Los Angeles.  After years of working under Nozawa and other master chefs both in the US and Japan, Fujita embarked on a career as an Executive Chef, opening Japanese restaurants in San Diego, Miami, and Las Vegas.  During this time, he served as Corporate Executive Japanese Chef, directing the opening of all Japanese restaurants in the U.S. for Hyatt Regency; Executive Chef for the Marssa Restaurant in Las Vegas; and as Corporate Sushi Chef for Loews Hotels.

In 2003, Fujita received recognition as a Master Chef from the Japanese Chef Association in Tokyo, and in 2008, he received its Highest Achievement Award.

About Sushi Nozawa:SUGARFISH is the creation of the legendary Los Angeles sushi chef and restaurateur Kazunori Nozawa of Sushi Nozawa fame.

The history of Sushi Nozawa begins when, as a young man in Japan, Nozawa became a sushi apprentice. Working grueling 15-hour days, he made deliveries, washed dishes, cleaned the kitchen, and learned how to prepare the rice. Eventually, he graduated to fish preparation, first learning how to make rolls and then preparing nigiri sushi. Although it was not required of him, Nozawa accompanied the master chef to the fish market to learn the essential task of seafood selection.

Nozawa had a burning curiosity and wanted to learn all that he could about fish, so he traveled to each province of Japan, absorbing the local methods of preparing the regional catch. After five years on the road, he returned to Tokyo to open a successful sushi restaurant with his mother and sister.

Nozawa moved to California and soon realized his calling:  to educate Americans and Japanese-American sushi chefs on the value of traditional sushi. Over the next two years, he worked as a consulting chef, visiting restaurants in Anchorage, Aspen, Denver, Detroit, New York, Portland, and Santa Barbara and teaching the traditional Edo- or Tokyo-style to Korean, Chinese, Japanese, and American chefs.

 

(Left: Santa Barbara Uni, photo by Jeff Miller of Thrillist.com)

 

 

 

 

 

 

 

In 1987, Nozawa learned that a location had become available in the affluent San Fernando Valley town of Studio City. He was eager to open his own restaurant where he could serve authentic, traditional sushi in a simple, no-frills setting using the highest quality seafood. Many of his Japanese friends discouraged him, insisting Americans, accustomed to California rolls and other popular variations, would not appreciate Tokyo-style sushi. In spite of their opinions, Nozawa could not be dissuaded, and Sushi Nozawa was born.

Three months of empty chairs in Nozawa’s new restaurant seemed to prove friends correct. But everything changed on January 1, 1988, after a rave review, “Code Is Strict At The Sushi Academy,” written by Jonathan Gold, appeared in the Los Angeles Times. The restaurant quickly became a destination for sushi lovers as word spread about this unique, intense, and deceptively simple dining experience.

For 25 years, Sushi Nozawa consistently placed in the top tier of the Zagat Guide’s overall food ratings, and also won its best Japanese and best sushi categories. Moreover, Sushi Nozawa garnered a fervently loyal fan base, founded on what the New York Times called, “the fish, the freshest from the world’s waters,” and Nozawa’s unwavering dedication to serving authentically prepared sushi of the highest quality.

Sushi Nozawa closed its doors on February 29, 2012, and hundreds of sushi lovers flocked to the restaurant for the chance to relish one last meal at Sushi Nozawa. The closing, according to the New York Times, marked “the end of an era, the departure of a chef whose advocacy of traditional Japanese sushi swept across sushi restaurants through California.”

You can read that 1988 review by Jonathan Gold here: http://articles.latimes.com/print/1988-01-01/entertainment/ca-8004_1_graduate-school

Join or login to comment.

  • Jeff

    I know that its not the same person, but that spelling reminds me of that wretch. Hi everyone.

    1 · June 1, 2013

  • A former member
    A former member

    This looks so enticing!

    May 24, 2013

  • Yumi R.

    Just sent payment. It's a good thing my friend decided we'll save and not spend the night in Agoura for Picnic des Chefs! I had originally told you I wasn't avail this weekend. :)

    May 13, 2013

  • Sally

    Dying to dine here but already attending another PP dinner that night.

    May 13, 2013

8 went

Your organizer's refund policy for $150 20-Course Chef's Omakase at Nozawa Bar at SugarFISH in Beverly Hills

Additional notes: Refund of the $100.00 deposit will be issued if you cancel by no later than 6:00 pm, Saturday, May 25, 2012.

Payments you make go to the organizer, not to Meetup. You must make refund requests to the organizer.

Regardless of the refund policy set by the organizer, Meetup may issue refunds on an organizer's behalf if we determine that Meetup's Payment Policies have been violated.

This Meetup is community funded

$12.00/year

Member dues are used to:
  • Cover Meetup costs
  • Improve Meetups

Voluntary

Members are not required to pay dues, but are encouraged to chip in.

Cancel dues at any time.

Dues are billed each year.

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy