Making Delicate Art

Making sushi taste and look good does take practice, but is hard work, says Vinh Nguyen, owner of Tsunami Sushi. Since the seafood is raw, the meat in Sushi must be carefully prepared the same day it is served. It’s not something that can be made ahead of time, then refrigerated so it can be prepared quickly when it’s ordered.

The only way to keep it fresh is to get up early in the morning,” he said. “The key to good Sushi is not just skill. It’s mostly keeping ingredients fresh and flavors vibrant & clean. Its quality and value our customers expect.”

Since arriving in the United States in 1992, Vinh’s passion for learning the restaurant business is only surpassed by introducing people to the Japanese-style cuisine he learned over the many years of developed experience. Every dish is making delicate art not only pleasing to the eye but pleasing to the palate as well.

Tsunami Sushi’s General Manager shares “The experience begins before we welcome you at our table. Our staff is carefully selected and skilled to provide the best experience possible, whether you are a first-timer or a long-time Tsunami foodie.”