SUSHI

In an ever changing food service world in order to stay in business and compete with every new concept coming down the pike change is mandatory. The largest purveyors of cholesterol in the world who specialize in hamburgers are now selling salads with chicken and with all sorts of “low fat, low cholesterol” claims. Although I see this as a step in the right direction the salad dressings are far from low anything. From a business stand point they needed to do it especially now that the young man who ate only fast foods for one month almost damaged his health permanently.

Forty years ago Chinese restaurants sprung up everywhere. Fifteen years ago Sushi bars made their debut first in major cities and then throughout the rest of the country. Over the last five years Asian cuisine has become a hot ticket as a favorite dining spot for millions of Americans. I am one of them. I became addicted to Sushi ten years ago and would dine at some of the better Japanese Restaurants in the area.

The opportunity presented itself to install a Sushi bar a Danny’s and I could not resist another change to reinvent Danny’s as it were. With the same intensity that I went out and studied dry aged steaks and the secrets of the major steakhouse in Manhattan I went after the Sushi bars. Man there is a lot to learn. The quality of sushi covers dozen different degrees.

Over the past 6 months I have worked to put in a Sushi bar at Danny’s and have acquired a top master Sushi Chef, Ken Chen. Mr. Chen Studied under a master Sushi Chef in China and has worked for a number of years at Midori Steakhouse in Denville NJ. I will try to pass on what I have learned about the work ethics of these highly trained chefs as well as a look into the process and qualities of food being served. Danny’s Sushi bar will open on Tuesday, May 24. Please come and join us.