Jimmy is the head sushi chef at Blowfish Sushi Bar and Japanese Restaurant. Jimmy started in the restaurant business while in high school working as a dishwasher. He has been rolling sushi for more than 25 years. Jimmy learned from Terry Yasui who brought the traditional Japanese way of preparing sushi to the United States back in the 1960's. Jimmy orders seafood 4-5 days a week to make sure your fish is always fresh.
Jimmy and his staff of chefs are always willing to make sure your dining experience enjoyable. Special requests are never a problem for these guys. If there is something missing from our menu that you would like just ask and we will do our best to get it for you.
Jimmy likes to say the blowfish may be deadily, but Blowfish Sushi Bar is "to die for".
