Our Story
Beautiful and Intentional
A vision twenty years in the making — finally alive on South Lamar.
This idea has lived in Chef Paul Qui's head since his early days at Uchi in 2003, when he first began exploring sushi as both craft and visual experience — something closer to art than food.
Kitsu Nori is inspired by ikebana, the Japanese art of floral arrangement. Like ikebana, each dish is built around balance, restraint, and intention. Nothing is accidental. Every element on the plate has a reason to be there.
The space itself draws from kintsugi — the Japanese philosophy of repairing broken things with gold, finding beauty in imperfection. The natural-edged wood tables are sealed with gold epoxy. Broken plates from other restaurants are repurposed the same way. Nothing is wasted. Everything is transformed.
“Our goal with Kitsu Nori is to serve something beautiful and intentional. Sushi could be more than just food — it could be an experience of balance, care and craft.”
— Chef Paul Qui
Kitsu Nori opened December 13, 2025. The kitchen blends classical French technique with Japanese precision — think sake au poivre, brown butter meunière, naturally pink rice tinted with beet juice. Sauces arrive tableside to preserve the crispness of the nori. There are 30 seats inside. Around 145 outside. Reservations recommended.
Chef & Founder
Paul Qui
James Beard Award-Winning Chef · Austin, TX
Paul Qui is one of Austin's most celebrated chefs — a James Beard Award winner known for East Side King and Thai Kun. His culinary voice is defined by a rare fluency across Japanese, French, and Filipino traditions.
The beverage program is led by Bill Norris, Austin cocktail legend, with sake, Japanese whisky highballs on draft, and precision craft cocktails designed to complement the food.
The Space
Repaired with Gold
30 intimate seats inside. Natural wood tables sealed with gold epoxy. A 145-seat patio shared with sister restaurant Roselle next door.
