Hamachi Crudo
$24Yellowtail, orange confit, ponzu, orange oil, serrano pepper.
手巻き · South Lamar, Austin
Kitsu Nori
A handroll bar from James Beard Award winner and Top Chef champion Paul Qui, on South Lamar.
美しく、意図的に
“Sushi as a visual experience: craft you can taste, plated closer to art than food.”
Paul Qui, James Beard Award winner and Top Chef Season 9, has carried this handroll bar since his early days at Uchi in 2003. Kitsu Nori is that idea, finally alive: balance, restraint, and craft at a quiet counter.
Every plate is composed with intention. Nothing overworked, nothing decorative for its own sake. Only what the fish needs, and nothing it doesn’t.
Read our storyFrom the counter
A few things we’re plating now
Wagyu A5 Carpaccio
$29Farm egg, crispy mushrooms, wasabi, pickles, meyer lemon.
Dry Aged Toro Steak
$65Meunière brown butter, yuzu kosho, lemon.
手巻き · The Kitsu Nori difference
Fresh is a matter of seconds.
A handroll is only as good as the moments after it is made. Ours are built the instant you order, so the nori stays crisp and the rice stays warm. That window is the whole reason the bar exists.
鮮
Peak freshness, by design
Every roll is assembled the second you order it. Crisp nori, warm shari rice, fish at its brightest. Nothing pre-made, nothing waiting in a case.
手
Made by hand, in front of you
Sit at the counter and watch your fish sliced and your roll built to order. The craft is part of the meal, not hidden in a kitchen.
匠
Twenty years of craft
Chef Paul Qui brings a James Beard Award and two decades since Uchi to one focused idea, handrolls done exceptionally well.
Visit
Find us on South Lamar.
Hours today
11 AM to 2:30 PM, 4 to 9 PM
Happy Hour
Mon to Fri 4 to 6 PM · Reverse HH nightly 9 PM to Close
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