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Growing up in Pittsburgh, PA, one’s fish experiences were at the time quite limited & always cooked, but in my early 20’s I moved to San Diego & went on a deep sea fishing trip that changed my life! I caught my first yellowfin tuna & one of the deck hands quickly gutted & cut the fish into these beautiful sashimi pieces, which was my first time ever having raw fish & for me it was the equivalent of what I like to call a “food orgasm.” After that, I was forever hooked (pardon the pun) on raw fish & its possibilities!
At first, I started eating sushi of all kinds, as a customer & in nearly every place throughout town, absorbing all I could about the cuisine. Then I started making my own… Early on, my knife & presentation skills weren’t very good, but my focus even from the beginning was on the absolute best quality in all of my ingredients. For 10+ years I honed my skills, initially just for family, then also for friends, but then doing parties & so on & so on... not professionally though, more like a hobby & not that I wasn't talented. I was incredibly creative & discovered I had developed a niche in combing non traditional ingredients, such as bacon, steak & cooked fish into my rolls & came up with unique sauces and new flavors. I guess a fusion of my "meat & potato" roots together with traditional sushi cuisine.
Everyone who tried my creations kept asking my why/how I didn’t have a restaurant, it was almost surreal, so in 2011 I finally opened Sabuku Sushi, one the finest & most creative sushi restaurants in all of San Diego! We hit the jackpot introducing bacon as an ingredient in multiple rolls, actually had a whole category on the menu. We even got featured on the Travel Channel's TV show Food Paradise... the "Better with Bacon" episode. After that, we had people coming from all over the country to see what all the fuss was about! We were packed nightly, we were successful & times were good!
Fast Forward to March 2020 COVID & the almost unbearable challenges it seemed to present weekly being a restauranteur in a state run by idiots. Open one week, closed the next, take out only another week, outdoor dining only the other, no dining at all.. ughhhh you get it! The stress of it all became too much, so I made the tough decision in February 2022 to throw in the towel, take a break, refresh & recharge. I then moved across the country here to Fort Myers in southwest Florida in April! So now, instead of opening another restaurant, I've decided I want to share my skills & talents, but with a smaller clientele that will appreciate my passion & expertise as your personal sushi chef.
I look forward to sharing my artistry & creations with you!
Deep fried rolls like this one are a fan favorite
A trio plate of fresh Blue Fin Tuna