At Zushi Japanese Bistro, restraint is the point. The food is meant to be clean, beautiful, and confident—something you can place in front of a guest and feel proud of without explaining too much.
The restaurant’s philosophy is rooted in a small city in Japan, where owner Kevin Chang first absorbed the discipline and quiet rhythm of traditional sushi culture. That influence still guides Zushi today: respect the product, keep things simple, and let consistency do the talking. Sushi, Kevin says, is a lot like a barbershop. You don’t go just anywhere—you return to the same person because trust matters. The same hands, the same knife work, the same standards, every time.
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