Lunch
- DON’T THINK. JUST EAT. TRUST METhe menu most similar to what Nozawa served his regulars at Studio City's Sushi Nozawa. Typically includes a sashimi course, seven orders of nigiri and two hand rolls.$72.00
- EDAMAME$3.75
- SALMON SASHIMIsanbaizu and toasted sesame$10.00
- TUNA SASHIMI– ponzu and chives$11.50
- ALBACOREponzu and chives$7.25
- BAY SCALLOPSmasago, gunkan maki style$6.50
- HOKKAIDO SEA SCALLOPSyuzu ponzu$7.25
- JAPANESE YELLOWTAILlemon$7.50
- KAMPACHIcitrus salt$8.00
- NEW ZEALAND SEA BREAMcitrus salt$7.50
- NOZAWA-STYLE SHRIMPtoasted sesame$6.50
- SALMONtoasted sesame$7.25
- SEA BASSyuzu ponzu$7.50
- TUNA$7.50
- UNAGIeel sauce with toasted seasame$6.75
- CUCUMBERtoasted seasame$5.75
- BAY SCALLOPSmasago$6.50
- SALMONtoasted seasame$6.75
- TORO$7.00
- JAPANESE YELLOWTAILchives$7.00
- BLUE AND DUNGENESS CRAB$7.25
- LOBSTER$10.25
- SPLIT CUT ROLL NO LOBSTER4 pc each$14.50
- SPLIT CUT ROLL WITH LOBSTER4 pc each$19.00
- ALBACORE BELLYfrom Pacific Northwest, served with ponzu and chives$8.00
- SEA BREAM WITH SHISONew Zealand Sea Bream (tai), served over shiso leaf$8.00
- OYSTER(SASHIMI)$8.00
- SALMON EGGS(Ikura) from Alaska$9.50
- ANKIMO(SASHIMI) Monkfish liver, served Nozawa Bar style, as sashimi with miso sauce and chives$11.00
- ANAGOSea Eel, from the sea between Korea and Japan, served with eel sauce$9.75
- PINK LOBSTER(nigiri) – from New Zealand$11.50
- CHUTORO$14.50
- OTORO$17.00
- TORO SASHIMIBluefin Toro, served with chopped cucumber and nori$14.50
- UNISea Urchin from the Southern California coast$20.75
Dinner
- DON’T THINK. JUST EAT. TRUST METhe menu most similar to what Nozawa served his regulars at Studio City's Sushi Nozawa. Typically includes a sashimi course, seven orders of nigiri and two hand rolls.$72.00
- EDAMAME$3.75
- SALMON SASHIMIsanbaizu and toasted sesame$10.00
- TUNA SASHIMI– ponzu and chives$11.50
- ALBACOREponzu and chives$7.25
- BAY SCALLOPSmasago, gunkan maki style$6.50
- HOKKAIDO SEA SCALLOPSyuzu ponzu$7.25
- JAPANESE YELLOWTAILlemon$7.50
- KAMPACHIcitrus salt$8.00
- NEW ZEALAND SEA BREAMcitrus salt$7.50
- NOZAWA-STYLE SHRIMPtoasted sesame$6.50
- SALMONtoasted sesame$7.25
- SEA BASSyuzu ponzu$7.50
- TUNA$7.50
- UNAGIeel sauce with toasted seasame$6.75
- CUCUMBERtoasted seasame$5.75
- BAY SCALLOPSmasago$6.50
- SALMONtoasted seasame$6.75
- TORO$7.00
- JAPANESE YELLOWTAILchives$7.00
- BLUE AND DUNGENESS CRAB$7.25
- LOBSTER$10.25
- SPLIT CUT ROLL NO LOBSTER4 pc each$14.50
- SPLIT CUT ROLL WITH LOBSTER4 pc each$19.00
- ALBACORE BELLYfrom Pacific Northwest, served with ponzu and chives$8.00
- SEA BREAM WITH SHISONew Zealand Sea Bream (tai), served over shiso leaf$8.00
- OYSTER(SASHIMI)$8.00
- SALMON EGGS(Ikura) from Alaska$9.50
- ANKIMO(SASHIMI) Monkfish liver, served Nozawa Bar style, as sashimi with miso sauce and chives$11.00
- ANAGOSea Eel, from the sea between Korea and Japan, served with eel sauce$9.75
- PINK LOBSTER(nigiri) – from New Zealand$11.50
- CHUTORO$14.50
- OTORO$17.00
- TORO SASHIMIBluefin Toro, served with chopped cucumber and nori$14.50
- UNISea Urchin from the Southern California coast$20.75
To-Go
- TO-GO ‘DON’T THINK. JUST EAT.’ TRUST MEPlease Note: 'DTJE' is limited in availability. The menu most similar to what Nozawa served his regulars at Studio City's Sushi Nozawa. Typically includes a sashimi course, six orders of nigiri and eight-pieces of cut rolls.$67.00
- EDAMAME$3.75
- SALMON SASHIMIsanbaizu and toasted sesame$10.00
- TUNA SASHIMI– ponzu and chives$11.50
- ALBACOREponzu and chives$7.25
- HOKKAIDO SEA SCALLOPSyuzu ponzu$7.25
- JAPANESE YELLOWTAILlemon$7.50
- NEW ZEALAND SEA BREAMcitrus salt$7.50
- NOZAWA-STYLE SHRIMPtoasted sesame$6.50
- SALMONtoasted sesame$7.25
- SEA BASSyuzu ponzu$7.50
- TUNA$7.50
- UNAGIeel sauce with toasted seasame$6.75
- CUCUMBERtoasted seasame$10.25
- SALMONtoasted seasame$13.50
- BAY SCALLOPSmasago$12.75
- TORO$14.00
- JAPANESE YELLOWTAILchives$14.00
- BLUE AND DUNGENESS CRAB$14.50
- LOBSTER$20.75
- ALBACORE BELLYfrom Pacific Northwest, served with ponzu and chives$8.00
- SEA BREAM WITH SHISONew Zealand Sea Bream (tai), served over shiso leaf$8.00
- SWEET SHRIMPAmaebi (or Botan-ebi) from Vancouver, served with lemon$9.50
- ANAGOSea Eel, from the sea between Korea and Japan, served with eel sauce$9.75
- PINK LOBSTER(nigiri) – from New Zealand$11.50
- OTORO$17.00
