An Atlantan in Baltimore: California Break – Part 3

Sugarfish Nozawa: Los Angeles, CA, USA

This place is actually just two blocks from my buddy Eric’s place, and so since I had way passed my hankering for pork, I had to get my seafood fix in.  Sugarfish is definitely not traditional sushi, but it was really tasty!  Sometimes it’s nice to step out of my purist box once in awhile.  As long as the food is tasty, I’m always game for an adventure!

This is a bit of an interesting place because they have what I would call “sushi packages” which are pre-set sushi menus.  This would be the “Trust Me”, the “Trust Me Lite” and the “Nozawa Trust Me”.  My sister and I split a Nozawa Trust Me and added additional nigiri (uni and bay scallops) to this baseline list.  The full lunch menu can be found at the link above.  This list basically consisted of the following pieces of sushi, served 2 pieces each, sometimes 2 types of fish at a time.

  • albacore nigiri
tuna nigiri

tuna nigiri

  • salmon nigiri
salmon nigiri

salmon nigiri

  • yellowtail nigiri
yellowtail nigiri

yellowtail nigiri

  • halibut nigiri
halibut nigiri

halibut nigiri

  • fatty tuna (toro) handroll
  • blue crab handroll
  • “daily special” nigiri – for us we ended up choosing sweet shrimp because they were out of whatever fish it was for the day.
sweet shrimp

sweet shrimp

The Trust Me menus are all served with edamame to start as well as a fusion-ish type tuna sashimi.  The bay scallops was really tasty as well, but as my sister said, anything slightly tossed in mayo is probably pretty tasty.  I have to admit, the pictures came out really well and the food was really tasty.  It was clean and it wasn’t fried.  I did order a side of uni nigiri, and I have to admit, I have yet to find a place that will wow me with uni like Sushi Yasuda in New York.  This goes the same with the bay scallops.  If the fish is fresh, the sushi will speak for itself and there is no need to hide it in things like mayo.  Not that the mayo version wasn’t tasty though.

tuna sashimi

tuna sashimi

uni sashimi

uni sashimi

bay scallops

bay scallops

edamame

edamame

My favorite would probably be the blue crab handroll.  Many places would use snow crab or king crab, but blue crab flavor is where it’s at! Being in Baltimore has given me much opportunity to relish in anything blue-crab.  It’s the worst kind of labor for the poorest result when it comes to eating crab, and you really need to have some solid company who don’t mind chatting and cracking with you because well, they equally love seafood and crab…and you of course.  But to take blue crab and put it into sushi is the perfect combo.  All in all, it was a really nice place to get lunch.  I’m sure dinner is fabulous as well, but I wanted to take good pictures haha, so I chose lunch instead.

sugarfish by sushi nozawa

sugarfish by sushi nozawa

Hopefully you’ll get a chance to try this place.  It’s a bit on the modern end and definitely not traditional but it’s pretty delicious and just a good, clean, tasty meal.  You can find them in multiple locations so here’s their website for it all: http://sugarfishsushi.com/

Thanks for being such patient and devoted readers.  I’ll do my best not to disappoint!

Cheers,

R/g

 © 2015 http://www.rammiegirl.com ©2015 rammiegirl.wordpress.com All Rights Reserved.
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This entry was published on February 7, 2015 at 10:53. It’s filed under Japanese, North America, series, sushi, The Gastronome, The Traveller, USA and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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