Austin Chef Paul Qui Launches Sushi Spot in South Austin This Week

A New Chapter for Chef Paul Qui

James Beard Award-winning chef Paul Qui is making a triumphant return to the Austin sushi scene. This time, he's bringing something entirely new to the table. After parting ways with his brief partnership at the now-closed Top Roe due to differences in vision with some first-time partners, the culinary mastermind behind Uchi and Uchiko, and a former "Top Chef" contestant, is launching a handroll sushi bar in a familiar South Austin retail center.

Qui’s latest venture, Kitsu Nori, will open its doors on Saturday at 2310 S. Lamar. The restaurant will be located next to his former East Side King, which is set to transform into a pizzeria called Roselle in 2026. The intimate space will feature sushi bar seating and a few tables, offering a unique take on the traditional sushi experience.

A Vision for American Sushi

The chef, who also runs restaurants in Houston and Miami, has big plans for Kitsu Nori. His goal is to eventually serve sushi made exclusively with fish from coastal waters around North America, including ocean trout, lobster, scallops, and uni. He believes that while Japan has exceptional fish, American seafood is often overlooked in terms of quality.

"I feel like if you've gone to one omakase in town, you've gone to all of them," Qui said. "With the exception of Tsuke Edomae, they're all doing the same stuff and telling you the same story when you go and eat there: I've got a plug in Japan; this came in fresh, flown-in everyday from Japan. Come on. There's three companies that they're ordering it from. We're all getting this same stuff."

Qui argues that sourcing seasonally and locally is not a slight to tradition but rather an extension of it. "It's the most Japanese thing to do - to make it with American ingredients," he said.

Innovating the Sushi Experience

In addition to using local fish, Qui plans to innovate other key components of the sushi experience. One such innovation is the use of red vinegar colored by beet juice, which he claims will add natural sweetness while reducing added sugars typically found in sushi vinegar.

"Sushi's been around the U.S. for so long. There's smarter ways to do this," Qui said.

Kitsu Nori will also use automated machines to ensure consistent rice texture and temperature while keeping costs manageable. The opening menu includes salmon, tuna, lobster, crab, and Maine scallop, served as open-faced handroll sets, nigiri pieces, and hot dishes.

A Space That Reflects Philosophy

The restaurant will be open Tuesday through Sunday from 5 to 9 p.m., with reservations available on OpenTable and walk-ins welcome. Behind the restaurant, there will be a large courtyard bar that will eventually be shared with Roselle, a pizzeria run by longtime friend Bill Norris, a notable figure in Austin's cocktail scene.

Qui draws inspiration from the Japanese philosophy of ikebana, the art of floral arrangement, when crafting his sushi. The deep blue-themed space features handmade pecan tables designed by Qui's partner, John Park, with gold stripes that echo kintsugi, the Japanese art of repairing broken pottery with gold.

This design choice holds special significance for Qui, who has spent the past year reengaging with the Austin restaurant scene for the first time since being arrested for domestic violence in 2016. The charges were later dropped.

"It's always about second chances and building things back up. It's about taking things that are broken and making them special again," Qui said.