Swordfish

Swordfish was acquired most recently on March 2019 by Sushi Chef, John Lee. The inception of Chef Jung Lees sushi craftsmanship starts in hearts of Tokyo, Japan 45 years ago where he worked aside world renown chefs at Tanaka Sushi in Ginza. After 15 years, Chef Leeimmigrated to the United States to start Nikko Sushi in 1989 in the Northern Suburbs of Chicago. Chef John has kept the family tradition alive, learning and mastering Japanese Cuisine from his father, Jung. Also dedicating his life to the cuisine, John began running Nikko Sushi starting in 1999 alongside his father. Incorporating passed down recipes with state of the art, fusion style, John took over Nikko in 2006, revolutionizing the cuisine. Rated the best and most flourishing Sushi restaurant in the Northern Suburbs, John gave his life to mastering the cuisine and pleasing his customers. He sold Nikko in 2017, in efforts to further learn and establish new recipes, investing 2 years to traveling the world. Since then, he has graduated from renown Tokyo Ramen School, and he plans to cultivate the new recipes to Swordfish. Jong Lee, mother of John Lee, worked alongside her son and Husband at Nikko Sushi for over 20 years in mastering Korean cuisine. With over 40 years of experience, she greets her customers with love and her menu is kept native to Japanese, Korean culture and traditions. Her delicious home-made dishes will meet the expectations of any customer.