What is SushiStop?

Fresh

Fresh fish is essential for good sushi. That’s why we at SushiShop have our fish and produce selected fresh every morning. From traditional favorites like salmon and yellowtail to unique specials like Japanese mackerel and blue crab, we strive to provide you with quality sushi every day. What’s more, we have experienced Japanese sushi chefs preparing your meal right in front of you, ensuring that your order is made as fresh as possible.

Affordability

Dinner for two at most Japanese restaurants can easily start as high as $30.00 – not a pretty price to see during the current economic crisis. But at SushiStop, every dish is $2.75, guaranteed! We keep our prices low with a cash only policy, because all of our dishes are only $2.75 each. Don’t worry about having to compromise your taste buds during these hard times. The economy is hurting, but why should your appetite?

Speed

Time is of the essence. And sometimes, you can’t afford to sit at a restaurant for 15 minutes waiting for your check, an appetizer, or your main entree. At SushiStop, our sushi-bar style service and seating allows our chefs to be right in front of you at all times, giving you the attention you need when you need it. Even calculating the bill is a breeze; just count your plates!

Variety

Our menu at SushiStop doesn’t end at just fresh sushi. We have a wide variety of tasty dishes to satisfy the palates of all of our customers. Savory rolls, flavorful teriyaki and curry, hearty udon noodles, refreshing salads, and sensational desserts can all be found at one stop, the SushiStop!

Make a stop at SushiStop. Once you stop, you won’t want to go!

Shuji Kimura, Owner, is a passionate student and teacher of the Japanese tradition. He was born in Okinawa, Japan and has trained in Japanese cuisine for more than 20 years in Kyoto, Chicago, Honolulu, and Los Angeles.

He became fascinated with the art of sushi and restaurant management in his 20’s while attending Nishi-Nippon Culinary School and trained as a sushi chef at Hotel Fujita in Kyoto, Japan. While in Kyoto, he dedicated himself to learning every aspect of Japanese cuisine, from slicing cucumbers to preparing fugu (blowfish). Through hard work and motivation, he quickly rose up to executive chef and had the responsibility of setting the daily menu for the hotel.

A career move to Chicago soon followed, where he became General Manager at Hatsuhana, one of Chicago’s busiest sushi restaurants. As an integral member of the leadership team, he helped expand the chain to Honolulu and Los Angeles. It was during his tenure that Hatsuhana earned the honor of being named a “New York Times Four-Star Restaurant”

In November 2010, Shuji opened SushiStop with Yasu Tanaka as the Executive Chef. His goal and concept for the establishment of SushiStop was to serve top-quality sushi to as many customers as possible, all at a fixed price of $2.75. His commitment to this vision began the day SushiStop’s doors first opened and can be seen every night as he helps work in the restaurant. He not only leads the servers and bussers, but also actively collaborates with the chefs at the sushi bar. With SushiStop’s focus on quality sushi and customer service, Shuji is optimistic that SushiStop has the potential to launch 10+ locations spanning Los Angeles, San Francisco, and Las Vegas.