Tom Nozawa, Kazunori Nozawa's son and along with his father a Sugarfish co-founder, says the 25-seat counter will serve hand rolls to dine-in customers, so that the warm, loosely packed rice that Nozawa is known for stays warm and the nori (seaweed) stays crisp. So no hand rolls to go.
"Burritos and burgers shouldn't be the only fast-meal option," he said.
Was it Kazunori Nozawa who started the ubiquitous trend of serving blue crab hand rolls at the end of an omakase meal or lunch special? Maybe.
Tom Nozawa said that there will be a selection of about 10 hand rolls on the menu. Although he would not talk specifically about prices, he said he expects diners to have three to four hand rolls for less than $20.
The hand rolls currently served at Sugarfish include cucumber ($4), toro fatty tuna ($4.75), salmon ($4.25), bay scallop ($4.25), yellowtail ($4.75), blue crab ($4.50) and lobster ($7).
Kazu-Nori also is applying for a beer and wine license, with a planned list of beers and sake.
421 S. Main St., Los Angeles, www.sushinozawa.com.