"We wanted to provide a unique experience for sushi lovers across San Diego. Where fine authenticity... meets urban environments"
TABU SUSHI BAR
THE HEART OF SUSHI CUISINE
To find good sushi, our customers would have to travel to downtown San Diego, La Jolla or even Point Loma, to seek quality. So we decided to bring a unique culture to local neighborhoods by provide the sea to there local hometowns. 10 years later, Tabu Sushi Bar of San Diego has expanded to over 6 locations throughout San Diego.
AND OUR STORY HAS JUST BEGUN!
EXECUTIVE CHEF TONY PARKER
THE HEART OF OUR INGREDIENTS
More important than the taste of food is the person with whom you share the moment.
I started in the sushi industry as a delivery driver for Kampai Sushi at the age of 21 and was soon promoted to prep cook under the tutelage of Chef Gansan. After 2 years I left Kampai and began working at Benihanas. I had the privilege to work under Chef Junichi Fukushima who is Benihanas head chef world wide. I stayed with Benihanas for 4 years and in 1999 I had the opportunity to move to New York and was hired as a sushi chef at Ruby Foos. I was trained by Ariki Omai, a world famous chef and popular figure in the Iron Chef television show.. After 2 years I decided to return to Benihanas in San Diego which is where I met Andy Sliuman and he became a regular customer. We talked in depth about starting our own restaurant and 6 years later we opened our first location, Tabu Sushi Bar and Grill.