Story

Love is all we need when making sushi

Happy valentine's day. These photos, however, are not taken on valentine's day. Nonetheless, every time I see them, they remind me one...

90% of our success is showing up 100%

Since the launch of breakthrough sushi in 2012, we have hosted nearly 1000 events to date. Can you guess how many events we missed? Zero....

Why go the extra mile?

In addition to the "Love" I put into our sushi rice, there is one special ingredient I use when cooking rice. Water. Yes, not just plain...

10 Years, 50th Birthday, 100 guests

Here is my fish order. 25 lbs. Yellowfin Tuna, 3 lbs. Sea Bream Fillet, 4lbs. Albacore Loin, 5 lbs. Ocean Trout, 5 lbs. Kanpachi Fillet,...

Are YOU in this poster?

Where’s Waldo in this poster? Just kidding. He hasn’t taken our sushi-making class ... yet. How about you? Do you see yourself in one of...

Sitting at A Sushi Bar Is Like Being at A Member Only Private Club

Even for many Japanese, sitting at a sushi bar, especially at high-end omakase only sushi restaurant is a challenge. Many places have no...

I Teach Sushi Class Not Because I Love Teaching But Because I Love Learning

French moralist and essayist Joseph Joubert said, "To teach is to learn twice." I've heard of Joubert's quote before, but until now,...

Show Me Your Knife, Then, I Can Tell You What Kind of Sushi Chef You Are

I see beautiful Southern California blue skies through the big window. At the end of the long 15ft. sushi bar, Jin san sharpens his knife...

I Cut My Fingers A Thousand Times. Now, I Cut, No More.

I used to cut my fingers all the time at the sushi bar. I cut my finger on my first day as a sushi chef. It was embarrassing. Well, it...