Tsunami

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. Its not something that can be made ahead of time, thenrefrigerated so it can be prepared quickly when its 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. Its mostly keeping ingredients fresh and flavors vibrant & clean. Its quality and value our customers expect. Since arriving in the United States in 1992, Vinhs 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 Sushis 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. Its about helping our community grow. Its building quality relationships through people and business, one customer at a time. We are one of many quality businesses working together to help the community thrive and be an exciting place to visit, live, work and play. Whether casual dining, date night or entertaining a client, let us know how we can create the perfect everyday fine dining experience.