Photos: Kazu Nori in downtown Los Angeles

Yellowtail with scallions, a daily hand roll at Kazu Nori. When customers order from the set menus of either three, four or five hand rolls, the daily hand roll is served first.  (Cheryl A. Guerrero / Los Angeles Times)

A salmon hand roll at Kazu Nori.  (Cheryl A. Guerrero / Los Angeles Times)

At Kazu Nori, the chef who prepares each hand roll places it directly in front of the customer, who is instructed to eat it immediately.  (Cheryl A. Guerrero / Los Angeles Times)

Edward Kim holds a toro hand roll. Kazu Nori, which opened in August, is the newest enterprise from chef Kazunori Nozawa. Nozawa also created Sugarfish, a chain of eight sushi restaurants in Los Angeles.  (Cheryl A. Guerrero / Los Angeles Times)

Customers sit at the 22-seat bar at Kazu Nori. Cut rolls and sashimi can also be ordered to go.  (Cheryl A. Guerrero / Los Angeles Times)

Customers who order the five-hand-roll set menu are served a lobster hand roll to end their meal.  (Cheryl A. Guerrero / Los Angeles Times)

Brittney Hoang, from second right, and Jesus Parra dine at Kazu Nori.   (Cheryl A. Guerrero / Los Angeles Times)

Salmon sashimi is served with sesame seeds.   (Cheryl A. Guerrero / Los Angeles Times)

Customers dine at Kazu Nori. The restaurant was created to focus specifically on hand rolls. “The hand roll experience should be a restaurant of its own,” manager Tim Lee said.  (Cheryl A. Guerrero / Los Angeles Times)

The cucumber hand roll is simply slivered cucumbers and sesame seeds served with warm rice.  (Cheryl A. Guerrero / Los Angeles Times)