![]() Once I started taking things into my own hands, I started recreating everything. A lot of chefs in Boston were all Japanese. I was the first one in Boston that took what sushi had to offer and made it more Americanized. In Boston, I think I was the first one to do it. But when I came along, I started using sriracha, I started using Japanese mayo, I started mixing stuff. When I first got into the trade, usually when people do spicy tuna, it’s usually a Japanese spicy sauce, Momiji Oroshi paste, which is a daikon spicy sauce. So we make American sushi here.Įvents INSIDER: What’s an example of an original menu item that combines Boston and Japanese styles? Most of the products that we use, such as the fish, it’s different over here. The water’s different over there versus over there. But I look at myself as an American sushi chef. I’ve been trained as a classic Japanese sushi chef, so my techniques are very Japanese. Jimmy Liang: I’ve been doing sushi since I was 14, in and around the Boston area: Cambridge, Boston, Chinatown. We want to train chefs, not line cooks.Įvents INSIDER: How you do balance authenticity versus appealing to local American tastes? We try to empower everybody through food. Jimmy Liang: We also have a good culture of mentorship. Sometimes people want sushi, but they don’t want something raw. That gives it a different flavor, a different texture. We were the first in Boston to use fruit in our sushi and the first to start searing sushi, using a torch. ![]() Companywide, we serve over 400 pounds of fish a day. Jimmy Liang: Since three months into opening our first location, we’ve been consistently ranked Top 5 in Boston for sushi. It’s dim, but not oppressively dim, with both large and small lights that are turned down and spread out.Ĭo-founder and CEO, Jimmy Liang, and General Manager Michael LaMonica kindly agreed to interviews.Įvents INSIDER: What would you say makes Fuji unusual? Peeking into the kitchen, we saw chefs actually using woks in the cooking. The restaurant is modern, decorated with gold tones and plaster separating walls that give some privacy but let you see through, so that they don’t reduce the apparent size of the place. ![]() They do a lot with a medium-sized space, which has a full bar, a sushi bar where you can see the chefs preparing food, an extensive wine collection, a gas fireplace, and general seating area, playing light rock music. Whoever the manager on at Noon today 11-7-21 should be spoken to and told they need not only Standard Operating Procedures for a takeout order but that they need to learn that Customers are important and that negative reviews my disway other Customers.Based in Boston’s South End, Fuji at Ink Block is one of six restaurants and two cafes of the JP Fuji Group, founded by Jimmy Liang and Peter Tse. And, if I owned this place and knew my staff treated a customer this way, there would be some serious repercussion. I own a business locally and if I didn't provide what I was supposed to, I'd make up for without thinking twice. This is just too awful of an experience to not say something. I gave them every chance to change that but they just kept saying to come back.for the ginger they left out and knew they did. I don't care if they offered on Tuna Roll to say "we're sorry and we mean it" but they basically just said "We don't give a sh*t about you" nor the integrity of our business. I called back and she said, "You can come back and pick up more ginger". I called and they admitted that was terrible and then the person on the phone had me hold to speak to a manager and hung up on me. When I got home (20 mins from there), they gave me enough ginger for about 2 pieces of sushi.not 2 rolls.2 pieces. And failed to offer ANYTHING when I called. THEIR mistake and lack of processes that has me writing this. That is self-serving whereas, the customer is who keeps you in business.
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