The spare KazuNori is low-key compared to Sugarfish, its mobbed sister restaurant in NoMad. The eatery’s self-regulating queue rarely involves a lengthy wait, since turnover is brisk at the long, wood counter set with backless stools. Famed Los Angeles sushi chef Kazunori Nozawa is behind the concept: set menus of crisp, nori-skinned hand rolls coming in groups of three (salmon, bay scallop, crab), four (toro, yellowtail, snapper crab), five (toro, yellowtail, baby scallop, crab, lobster) and six (toro, yellowtail, salmon, bay scallop, crab, lobster). The rolls also come à la carte, as does sashimi. The restaurant only offers cut rolls for takeout—no hand rolls.