Embrace Tradition & Sustainability

Dear sushi lovers and enthusiasts,

Help us open brick and mortar! We are almost there!

By supporting Sushi Salon, you become part of a movement that celebrates the true essence of sushi while championing a more sustainable future for our oceans.

Our mission is to redefine the art of sushi by showcasing the incredible potential of every fish, while honoring Japanese tradition and respecting nature.

In the world of sushi, many restaurants stick to the same predictable varieties of fish, leading to an unfortunate consequence: an alarming amount of bycatch being discarded and wasted.

We believe it's time for a change.

At Sushi Salon, we embrace the belief that excellent omakase should not be limited to popular choices alone. With expert preparation and a touch of creativity, any high-quality fish can become a delicacy.

Allow us to introduce our team!

Chef Joji Nonaka, with over two decades of experience in renowned sushi restaurants across Japan, Los Angeles, New York, and the Bay Area, brings an unparalleled expertise to our kitchen. With a deep understanding of flavors and textures, he crafts each dish with meticulous care, ensuring an unforgettable culinary journey.

Guiding the operations at Sushi Salon is Anna Osawa, who shares a passion for Japanese cooking and sustainability. Having honed her skills from an early age, Anna's commitment to preserving traditional culinary methods shines through in every aspect of our business.

Together, we are determined to challenge the status quo and prove that any fish can be transformed into a sushi masterpiece.

Our omakase menu is an ever-evolving showcase of fresh, seasonal, and sometimes unusual fish, carefully sourced from responsible suppliers who share our commitment to sustainability!

Fish:

At Sushi Salon, we take great pride in our commitment to sourcing the highest quality fish.

We have established an exclusive partnership with renowned Japanese fishmonger Hiroki Hasegawa, making us the only place in the United States to serve fish procured through his expertise.

Hasegawa-san employs a special shinkei jime method, ensuring that the fish are humanely and respectfully killed. Not only does this technique reduce stress on the fish, but it also results in enhanced flavor and texture.

Our collaboration with Hasegawa-san brings an exciting element to our menu. He carefully selects fish based on their seasonality and flavor profiles, rather than their popularity. This means that when you dine at Sushi Salon, you can always anticipate trying something new and utterly delicious.

Shoyu (Soy Sauce):

To complement the exquisite flavors of our sushi, we have partnered with Horikawaya Nomura, one of the few remaining Japanese brewers that still crafts shoyu using traditional methods. Keisuke Nomura, the 18th-generation owner, upholds a 300-year-old Japanese tradition by cooking whole Hokkaido soybeans over a wood fire.Our friend Keisuke then ages his mitsuboshi shoyu for two years, infusing it with remarkable depth and complexity.

Vinegar:

At Sushi Salon, we pay meticulous attention to every detail, including the vinegar we use. That's why we have partnered with Iio Jozo, a revered producer of traditional rice vinegar. Akihiro Iio, the fifth-generation owner, oversees every step of the vinegar production process, from cultivating pesticide-free rice to brewing their own sake. By utilizing a high concentration of rice, Akihiro creates a vibrant and aromatic vinegar that perfectly balances the flavors in our sushi. With Iio Jozo's vinegar, each bite becomes a harmonious symphony of taste, leaving you craving more.

By combining these exceptional ingredients, sourced from masters who embody Japanese tradition, we elevate the art of sushi at Sushi Salon.

Your generosity will not only make a lasting impact on our business but also contribute to the preservation of our oceans and the appreciation of Japanese culinary traditions.

Thank you for being a part of our journey.

Sincerely,

Joji Nonaka and Anna Osawa

Founders of Sushi Salon