Sushi To Die For
Sushi To Die For
It’s called Blowfish - Sushi to Die For; and what an experience it is. Blowfish Sushi is Hipster Sushi In The Heart of Parnell and it is now open for lunch and dinner in the heart of Parnell.
Blowfish Sushi offers an exciting and unconventional environment that is energetic, unique and inviting. Modern Tokyo design mixes with innovative architectural and design elements. The restaurant includes a main dining area, an outside courtyard, sushi bar and a cocktail bar.
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It’s Japanese, but not as you know it
San Francisco, San Jose, West Hollywood… and now Auckland! The City of Sails is about to succumb to the modern Japanese sushi, sake and music experience the west coast of the USA has enjoyed for more than 10 years.
It’s called Blowfish - Sushi to Die For; and what an experience it is. Blowfish Sushi is Hipster Sushi In The Heart of Parnell.
It’s the best place to get raw. And this sushi bar and restaurant serves both modern and traditional Japanese food – sushi and sashimi as well as small plates, salads, cooked mains and special desserts. It’s all served up in an Japanese fusion menu style offering clean, fresh and healthy dining.
And yes it’s a cocktail bar, but not as we know it. The Fugu Sake Bar serves premium sake, lots of it in a variety of guises including cocktails with adventurous names such as Peach Nympho, Ume Kiss and Sweet Leilani.
Mix in the music – upbeat, ambient, lively and coming at you from a first rate audio system with Japanese animation from multiple screens – and the recipe makes for an exciting, creative and delicious dining experience.
It’s all served up in an exciting and unconventional environment that is energetic, unique and inviting. Modern Tokyo design mixes with innovative architectural and design elements. The restaurant includes a main dining area, an outside courtyard, sushi bar and a cocktail bar.
Blowfish Sushi is serious about Auckland. The owners have taken over the premises previously known as The George at 144 Parnell Road. Nothing has been spared in duplicating the successful dining experience pioneered in California.
Executive chef, Ritsuo Tsuchida, from the highly successful San Francisco Blowfish Sushi came to Auckland as part of the establishment team together with San Jose’s general manager who is on secondment for the restaurant’s start up.
Sushi Chef, Ichiro Kato arrived in NZ in Auckland from Japan to head the team in Auckland. Ichiro has 21 years experience as a chef working in Japan and the US. His culinary skills cover both and Japanese and sushi plus traditional European cuisine. Ichiro whose Blowfish training took place in San Francisco under the guidance of Ritsuo Tsuchida, has spent nearly two months training the Auckland Sushi Chefs.
According to insiders, Auckland was chosen because of its similarity to the California market. Young urban dwelling population, outdoor lifestyle, who enjoy healthy, fresh foods; things that have made the US restaurants so successful.
Blowfish Sushi, described by its operators as ‘Tokyo Hip’, endures by regularly updating music, cuisine and ambiance.
It is this concept of staying fresh and exciting and combining superb service and cuisine with Japanese ‘style’ that has kept the San Francisco Blowfish Sushi restaurant popular.