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What makes great sushi great?

In just a few short decades, sushi in the US has undergone a remarkable change in perception — from an unappetizing bit of exotica to a staple restaurant food that’s almost as “American” as pizza, hamburgers, and apple pie. It’s sold as fast food in malls. It’s shrink-wrapped in supermarkets. And, as a cuisine, it’s wandered far from its origins in Japanese culture.


At SUGARFISH, we want to change the way you think about sushi by taking the best of age-old Japanese craftsmanship and placing it in a wholly new setting. Explore this section to gain some insights — and share them with your friends.In the Japanese tradition, sushi is a celebration of two things: the quality of its exceptional ingredients and the skill of its chefs in selecting, cutting, and presenting them. The nuances are many, but the goal is utterly simple. So, what really makes great sushi great? Ultimately, it’s the same criteria that make all great food great — pride in preparation, ingredients, recipes, and technique, with a deep belief that quality is more important than quantity.