On the Line: Owner Daniel Woo and Chef Greg Ong of Sushilicious, Part Two
|Chef Greg Ong|
Tomorrow, the guys share a recipe!
Proudest moment as a restaurant owner:
The day we first opened. It was 3 long years from concept to opening.
Tell us the story behind why you decided to name your place Sushilicious.
My family and I realized that there wasn't a fast casual, kid friendly, family friendly, and affordable sushi restaurant in Irvine. So we set out to build one. I asked my then 5 year old daughter to help create a name and she came up with "sushi delicious". We took "sushi delicious" and combined the two words to create "sushilicious".
You also had a lot of fun naming different dishes with fanciful titles such as "Sushicalifragilisticexpialidocious" and others. What made you decide to do that?
We wanted to engage customers in conversation by meshing pop culture names into sushi roll names.
What's your favorite name for a dish?
Care to tell us what names didn't make the cut and why?
We still have some names in the pipeline that we haven't released yet. As we create new dishes these names will be applied accordingly.
Tell us a few things about operating a revolving sushi bar that most people don't know about.
There are over 5000 "kaiten" sushi restaurants currently operating in Japan.
What's the most difficult thing about running your restaurant?
Although we enjoy what we do, the long hours of operating a restaurant is always difficult.
What were you doing before you opened Sushilicious? That is, what's your background?
I have owned and operated multiple business ventures prior to Sushilicious.