KazuNori

KazuNori Mid-Wilshire dining room

KazuNori Mid-Wilshire Opens

The restaurant features a 24-seat hand roll counter bar where, like at our other locations, guests can watch their hand rolls being made, and, most importantly, enjoy them while the seaweed is at its best. At KazuNori, the commitment to quality is unwavering, serving hand rolls made with only the freshest fish, along with specially harvested seaweed, house-made sauces, and signature warm rice. Named after celebrated sushi chef Kazunori Nozawa who introduced the cylindrical-style hand roll to the United States over 40 […]

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Single piece of anago, or saltwater eel, nigiri

Food Spotlight: Anago and Unagi

For thousands of years, eel has been an important part of Japanese cuisine. There are two main types of eel: saltwater, or anago, and freshwater, or unagi. While they are both eels, unagi and anago have very different tastes and textures. Unagi is the richer and more flavorful of the two and is full of umami; we serve it at SUGARFISH and are working on a hand roll for KazuNori.  When our team travels to Japan, one of Nozawa’s absolute […]

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Dish of soy sauce

Food Spotlight: Soy Sauce

Soy sauce in its current form was created about 2,200 years ago, making it one of the world’s oldest condiments. It is a popular complement to many Asian cuisines, including sushi, that lends an earthy, umami flavor. Soy sauce, or shoyu, is made of soybeans, wheat, salt and water, plus “koji.”  The soybeans are soaked, boiled, and combined with the roasted wheat, and then the koji – a mold culture for the fermentation process – is added.  The mixture is […]

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