The Gari Story

Gari initially came to the United States to help a friend with the opening of a new Japanese restaurant in New York City. During that time, he worked as a Sushi Chef for several Japanese restaurants and observed many of the guests eating sushi in an un-Japanese like manner. They used too much soy sauce, causing them to taste nothing but the sauce instead of the delicate succulent fish.

Gari attempted to direct guests how to properly enjoy sushi, and he decided to create his own brand where sauce was put directly onto the sushi during the preparation stage. This meant that customers did not need to help themselves to soy sauce to truly enjoy the taste of each piece. Gari was determined that he could create a variety of sauces that would go well with sushi in a similar manner to French and Italian, the world’s other great and popular cuisines.

He decided to open his own restaurant, “Sushi of Gari,” which debuted on the Upper Eastside of Manhattan in 1997. In 2001 his second restaurant opened in Aoyama, Tokyo, Japan; “Gari,” his third restaurant, opened on the Upper Westside of Manhattan in 2005, and in 2006 “Sushi of Gari 46,” opened in the Theatre District of Manhattan. A new concept, “petite cup-sushi”, opened within Plaza Food Hall in 2012, as well as “Sushi of Gari Tribeca”. His first West Coast location. “Sushi of Gari Hollywood” opened in Los Angeles, CA in 2016.

The main focus continues to be the desire to serve sushi with the original sauces and toppings Chef Gari has created. These sauces serve to enhance the sensitive taste and flavor of each morsel of fish.