There are just eight seats at this small counter inside Plant Street Market, where Chef David Tsan works with precision behind the bar. Norigami takes its name from nori (seaweed) and origami (the art of folding paper), and each piece of sushi arrives on a square of colorful washi paper, later folded by guests into cranes for the growing centerpiece bowl.
The menu balances accessibility and craft. Fish is handled thoughtfully and paired with bright, modern touches, like goldeneye with tomato powder or scallop brushed with tobanjan aioli and a drop of lime. The rice, perfectly seasoned and loosely packed, holds the meal together with finesse. Whether ordering the ten-piece omakase or a few a la carte selections, Norigami delivers polished, well-priced sushi in a relaxed and genuine setting.