Kozo Sushi

First launched in Osaka in 1972, the concept was created to fill the middle ground between an okazuya and a pricey sushi bar, aiming for sit-down sushi quality at takeout prices. In Hawaii, the counter menu pairs familiar cut rolls with options like ume and cucumber maki and hot shrimp tempura donburi, turning out quick individual lunches alongside organized party trays assembled for gatherings.