Leong and Anna are bringing a little fun, as well as some traditional methods, to Glasgow's sushi scene.
Glasgow has seen an explosion in choice and popularity when it comes to Asian cuisines, with the city now playing host to exciting restaurants and takeaways from countries like Thailand, South Korea and Vietnam.
However, there was just one small problem, at the time, the country was still in the midst of lockdown due to the pandemic.Leong explained: "Our families were concerned and back then, nobody wanted to take the risk during the pandemic – there was always a reason not to do it. We decided to just go for it, and take the chance that it would work."
Offering colourful sushi dishes like nigiri, hosomaki, maki and onigiri, made daily in-house using a vibrant array of ingredients such as Sake , Kappa , Ebi , and inari , the couple are also keen to provide some of the staples people love in Glasgow's Japanese restaurant scene such as chicken kara-age, sea salt edamame and Chicken katsu curry, meaning there are plenty of options no matter what you are in the mood for.
As Leong shows Glasgow Live their popular vegetarian sushi being prepped using their special rice wrapped in bean curd, it's just another facet of the attention to detail the pair display in their entire shop, with its colourful displays and Tokyo Street Food eatery feel. But that doesn't mean that it's also an instant success, the pair explained that some ingredients take time for people to get used to, such as Unagi thanks to the fact that people sometimes already have ideas in their head about what it will taste like.Other examples of specials they have created have included the likes of Red Snapper, Yaki Saba , yellowtail sashimi and Mekajiki maki.
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