Sugarfish

We are fanatical in delivering the highest quality sushi experience, consistently, for people who really love sushi. To accomplish that takes an insane commitment to perfection, whether it is being first in line when the fish market opens at 6 a.m., or spending more than $50,000 in pursuit of a $250 rice cooker. The art of sushi starts with selection. It takes months to learn the knife skills required to slice sushi behind a countertop. At least a year to learn how to break down and butcher a fish. Years and years to decipher the secrets of aging fish. And a lifetime to master the art of selecting the perfect fish for sushi. Every piece of sushi we serve— whether it comes from a 150-pound big eye tuna or a two-pound snapper—is selected for us, by us. Each fish is different, but we are always looking for the highest quality, whether it is color, fat content, size, freshness and how the fish was handled after it was caught. When it comes to quality fish, there is no compromise.