Daisuke Nakazawa is a renowned sushi chef best known for his eponymous restaurant, Sushi Nakazawa. He gained significant recognition for his rigorous apprenticeship under the legendary Jiro Ono at Sukiyabashi Jiro in...
Sushi Nakazawa in Beverly Hills is a highly anticipated new location, offering a super premium chef's omakase experience. It is known for its impeccable warm ambiance, attentive service, and meticulous attention to detail, making it a special dining destination in Los Angeles.
Customer Perception
Customers consistently praise the exceptional omakase experience, highlighting the freshness, beautiful preparation, and thoughtful pacing of each dish. The service is frequently described as outstanding, attentive, welcoming, and professional, contributing to an impeccable dining atmosphere. Many consider it among the best omakase options in LA and well worth the visit.
Valet parking is available for $18. Street meters and public lots are also options in the area. The dining experience includes thorough explanations of each dish and an option to repeat a favorite course as an encore.
The wait for this place to open was so worth it! Super lucky to have secured a reservation on their 5th day open and based on my visit it felt like they've been in the neighborhood forever - with the best in class food, staff and the overall dining experience.
I also want to thank John Chin who was helping from the NY location for the opening for his tremendous hospitality in spending time to speak to us and making us feel so at home - he and the rest of the LA staff are just stellar!
We went for the chef's omakase - which is a combination of nigiri and also some other creative dishes in the kaiseki style - highly recommend! If you're going to have the Sushi Nakazawa experience you must go for this one!!!
Each course was spectacular- beautifully plated, balanced and artfully crafted, with each bite unique and offering such unique touches across the board.
I can't even pick a favorite, everything was so good! But some lovely standouts were the Senbei, Unagi Kabayaki, Ju-wari Soba, the trio of tuna nigiri (Akami (Lean Bluefin), Chutoro (med. fatty bluefin), O-Toro Aburi (Seared Fatty Tuna) and the Wagyu A5 Miyazaki.
This place also has the most impeccable warm vibes and service with the utmost attention to every detail. (A server noticed I was left handed and deftly moved my ginger and finger wipe over without a word to accommodate - that is seriously next level.) Each dish is explained thoroughly and also simultaneously placed at the table for you by multiple servers if you are sitting at a table.
At the end they will also ask whether there is anything you'd like to repeat as an encore - we were so full we didn't take them up on that but they still sent out another special piece of unagi and an amazing cake made of egg, shrimp stock, yam, sugar and salt... it was so good I savored each and every bite. Perfectly textured and flavorful.
Valet parking is available for $18, street meters on Robertson or some public lots available in the area.
Best omakase experience I’ve had. Everything was fresh, beautifully prepared, and thoughtfully paced from start to finish. The quality of the ingredients and attention to detail really stood out. Service was excellent as well attentive, welcoming, and professional. Definitely worth coming back for.
Tremendous experience at this new Sushi Nakazawa location in Beverly Hills. The service might have been better than the food, and the food was unbelievable. We did that chef's omakase & there wasn't a single course we didn't enjoy. I don't eat at restaurants like this often, and it definitely felt special. The entire staff was cool & kind, especially our server Sam who helped create the impeccable vibes & made sure we were very well taken care of... 10/10 would & will return.
I really wanted to like this place, but the whole experience felt like a test of patience instead of a meal. The service was slow in a way that didn’t make sense — not “busy kitchen” slow, but “everyone forgot we exist” slow.
The dishes looked good on the menu but showed up tasting like they were made by someone who gave up halfway through cooking. Bland, under-seasoned, and honestly not worth the price they’re charging.
I left hungry, disappointed, and wishing I’d gone literally anywhere else.
There are too many great spots in the city to waste time and money here.
No notes, trust the process and the sake recommendations. Anthony, Sam and all of the chefs are so gracious and on point. The bar seating was a fantastic insight into the prep and all of the fish was outstanding. Thank you!
