This upscale sushi bar stretches the northern boundary of the Sugarfish chain started in Los Angeles in 2008. Founding chef Kazunori Nozawa trained with Tokyo masters and continues the Edo style in California and in New York City. Sushi selections, such as albacore with ponzu and chives, Hokkaido scallop with yuzu, and kampachi with a pinch of citrus salt, are served atop signature rice, which is loose and slightly warm in contrast to the cool fish. Sake, beer and wine are served. The restaurant is open for lunch and dinner on first-come, first-served basis with no reservations.