For 15 years, Fuji Yama Asian Bistro has been changing and evolving its approach to sushi and hibachi on the East Beltline.
Co-owner Dongwu Wang says it started with all-you-can-eat sushi, appealing to quantity over quality, but has shifted to an all-out effort to maximize freshness and excellence. Wang and his brother, Dong Wen, opened the eatery with his cousin, Shun Chen, who encouraged them to leave their chef jobs in Boise, Idaho and come start Fuji Yama. They’ve been at it ever since, and have expanded to manage Ginza Sushi & Ramen Bar as well.
The Asian Bistro has become beloved for its quality sushi and hibachi experiences, retaining regulars as well as staff, many of whom have been with the eatery for five to 10 years. Wang says they never stop pushing to improve, whether it’s new menus, new interiors or even fun additions like a singing robot that delivers birthday cakes (that one’s still in the works)…