Atop a downtown San Francisco penthouse, with a stunning custom marble bar, our client is hosting a private party for 150 - 200 guests....

Back in my early days behind the sushi bar, cutting my fingers was almost a rite of passage. My initiation came on day one, marking an...

Netflix is a joke. You’ve probably heard of this before. When I heard this, I said, “So is sushi class.” I use a lot of jokes during my...

Here's the lineup for our exquisite fish order: 25 lbs. Yellowfin Tuna 3 lbs. Sea Bream Fillet 4 lbs. Albacore Loin 5 lbs. Steelhead 5...

The original answer California Roll has become the iconic Sushi item in the US and rest of the world. As far as I know from working with...

Since the establishment of Breakthrough Sushi in 2012, our dedication to providing exceptional sushi experiences has remained strong....

Happy Valentine's Day! Although these photos were not taken on Valentine's Day, they hold a special meaning. They remind me that love is...

In addition to the "Love" I put into our sushi rice, there is one particular ingredient I use when cooking rice. Water. Yes, not just...

As Breakthrough Sushi celebrates our 10th anniversary and my 50th birthday, I find myself preparing for a momentous occasion with 100...

Even for many Japanese, sitting at a sushi bar, especially at high-end omakase only sushi restaurant is a challenge. Many places have no...

French moralist and essayist Joseph Joubert said, "To teach is to learn twice." I've heard of Joubert's quote before, but until now,...

Beyond the expansive window, the brilliant Southern California blue skies greet me. At the end of the 15ft. sushi bar, the seasoned sushi...

I used to cut my fingers all the time at the sushi bar. I cut my finger on my first day as a sushi chef. It was embarrassing. Well, it...

Where’s Waldo in this poster? Just kidding. He hasn’t taken our sushi-making class ... yet. How about you? Do you see yourself in one of...