Quietly taking a sheet of seaweed paper in one hand and some rice in the other, the sushi chef at KazuNori begins assembling a hand roll for his customer. He smoothens the rice onto the seaweed,—or nori—adds fish to the pillow of rice and folds. Without effort, the chef transforms the flattened ingredients into a manicured, cylindrical roll, different from the typical cone shape roll. He then places his creation onto a sheet of brown paper in front of the customer and begins constructing his next hand roll.
A meal at KazuNori means a meal of swift simplicity and complete trust. Elaborate, colorful, caricatures of sushi rolls, 2-for-1 deals and wacky sushi titles have no place here. At KazuNori, the art of sushi takes precedence, which incidentally makes for a prime lunch spot.
Pencil in hand, customers can elect to order three, four or five hand rolls from the menu they receive at the door. Each set option begins with the “daily hand roll” and usually ends with their signature blue crab with variations of salmon, tuna, scallop, cucumber and lobster in between. The rolls come out one-by-one and in the time it takes to devour one luscious roll, the chef has already prepared the next.
The first establishment of its kind in Los Angeles, KazuNori opened in early August of this year by Kazunori Nozawa, of the notorious Sugarfish. Unique to Downtown LA, both establishments present prefixed menus to their customers and neither accept tips.
Certain of their quality, crisp nori, fluffy rice and fresh fish, KazuNori welcomes all to just trust them.