I've always felt a little confused by what sugarfish was trying to do. I know it's descended from Big Baller sushi, and this was a more modest version. But the price point was always... weird.
It was definitely more than "hey let's hit sushi before/after the movie" but not quite into the lower end omakase.
I only ever went to the Santa Monica or Studio City locations, but they were inevitably crowded, noisy, and I always felt rushed. The fish was certainly a cut above SuperGodzillaDynamiteRoll but then they'd drown everything in ponzu.
It just always seemed to me that I could have paid about half the price and gotten a cheap sushi special that would have been in the 'tasty and filling' category, or about 30% more and gotten some broader choices and higher quality.
I guess it's a QPR argument. Sugarfish's has never quite stood up. I don't know jack about NYC, but it sounds even more cutthroat than Los Angeles, restaurant-wise. Is there that much call for this particular level?