Sushi legend Kazunori Nozawa shaped Los Angeles sushi norms, using only the freshest basic ingredients and adhering strictly to the Japanese principle of omakase, where the chef’s discretion determines the selection and not the customer’s whim. His first restaurant, Sushi Nozawa, established him not only as an expert sushi chef, but also as a strict taskmaster. He forbade mobile phone use, texting, loud conversation, and seat swapping at his restaurant, earning him the title of “Sushi Nazi.” This proved no deterrent to sushi fans though, as the wait for a table at Sushi Nozawa could run hours.
Nozawa opened the first SUGARFISH restaurant in 2008 and by 2015 had nine locations. However, this imposing sushi empire left a niche unfilled—an affordable and fast-turnaround concept for serving sushi. Instead of a formal restaurant, Nozawa envisioned a cozy sushi bar that would cater to the business lunch crowd and sushi-loving millennials at the dinner hour. He opened KazuNori in downtown Los Angeles in 2014 with a simple, set menu of three, four, or five warm-rice hand rolls.
KazuNori’s sleek space is just big enough for the u-shaped sushi bar. Patrons enter the spartan mini-restaurant, fill out a menu, and wait for a table. Once a spot opens up, the sushi chef opens the order and upon presenting the first roll, suggests it be eaten post-haste. Warm rice reduces the crispy nori to soggy chewiness if left too long, so it is wise to obey.
Among the menu offerings are a daily hand roll, which alternates between toro and yellowtail, salmon, bay scallop or cucumber, lobster, and the requisite blue crab hand roll that Nozawa made famous. There is also a patio/to-go menu that features cut rolls and sashimi. So that each hand roll is fresh and crispy, the chefs present only one at a time. No lingering is allowed at the sushi bar. Upon finishing the meal, customers settle the bill, which already includes a 16% gratuity, at the cash register as they exit.
Nozawa opened the first SUGARFISH restaurant in 2008 and by 2015 had nine locations. However, this imposing sushi empire left a niche unfilled—an affordable and fast-turnaround concept for serving sushi. Instead of a formal restaurant, Nozawa envisioned a cozy sushi bar that would cater to the business lunch crowd and sushi-loving millennials at the dinner hour. He opened KazuNori in downtown Los Angeles in 2014 with a simple, set menu of three, four, or five warm-rice hand rolls.
KazuNori’s sleek space is just big enough for the u-shaped sushi bar. Patrons enter the spartan mini-restaurant, fill out a menu, and wait for a table. Once a spot opens up, the sushi chef opens the order and upon presenting the first roll, suggests it be eaten post-haste. Warm rice reduces the crispy nori to soggy chewiness if left too long, so it is wise to obey.
Among the menu offerings are a daily hand roll, which alternates between toro and yellowtail, salmon, bay scallop or cucumber, lobster, and the requisite blue crab hand roll that Nozawa made famous. There is also a patio/to-go menu that features cut rolls and sashimi. So that each hand roll is fresh and crispy, the chefs present only one at a time. No lingering is allowed at the sushi bar. Upon finishing the meal, customers settle the bill, which already includes a 16% gratuity, at the cash register as they exit.