Thank You Guests and Staff

We are closing in on our sixth month and things are getting better and smoother. When we opened initially I did not think my wife and I would make it physically or mentally. Our customers have been a great help in providing comments and guidance to allow us to make the needed adjustments. Our staff is top-notch and are working very well together. I’d like to take this moment to recognize the kitchen staff for their hard work on keeping our kitchen clean and safe. Their hard work contributed to the restaurant passing our food safety inspection with flying colors. We received a “Potential Food Service All Stars” ranking which is great.

Great News

Our hard work and attention to details are paying off. We had our food safety evaluation by the health department and scored very well. This is largely in part to the hard work the staff puts forward to make sure our food is handled and served in a safe manner. If you get a chance stop  in and let us know what you think. We are adding more menu items and trying to evolve as our customers tastes change.

Exciting Things To Come

We are working on introducing some new menu items for our guest to enjoy. If you have not tried our Red Dragon Roll you are really missing something wonderful. This roll is making a serious move towards becoming our signature roll. We cover a half sheet of seaweed with sushi rice flip it over and fill it with crab, avocado and tempura shrimp then top it with spicy tuna. The roll is then drizzled with eel sauce and spicy mayo.  This roll is perfect for those among us who like spicy food.

Staying Busy

Things are moving so fast and the customers have been very friendly and upfront. I have often heard that comments are a good thing whether positive or negative. I appreciate those of you who come to Hiromi or me to point out areas of concern. Your input helps us to work on problem areas so that we may provide better service. Those of you who have been around since our opening in November may have noticed our areas of improvement. Thanks again for the support and hope to see you in the near future. Please do not hesitate to give us your input.

Sushi & Yakiniku Hanford, CA

We have been open for a month and the people in our community have been very supportive and understanding during this period of growth. The staff is coming together nicely and our food is out of this world. We have received some positive and constructive comments and will make the necessary adjustments.  The main comment we hear is about sitting at the sushi bar and not being able to order directly from the chef. The reasons we do this is 1.) It allows the chef to continue to work and 2.) It allows our servers to provide total service to our guests and minimizes errors.

By the way, visit our website when you get a chance: Sushi in Hanford – www.toshikojc.com

More Delays and Frustrations

This restaurant may be the death of me. We had are final inspections on friday but the fire department found some areas of concern, one of our sensors malfunctioned and there is no audible alarm tied to the fire system. The health department and building inspectors pointed out some minor problems but they were easily fixed. I was hoping to do a soft opening this week but it does not look like that will happen. I realized it is better we slow down and do it right versus rushing and me having a stroke or heart attack in the process.

Hello world! Do you Yakiniku?

Greetings to All,

I am new to this blogging thing but hope to get the hang of it rather quickly. I would like to share with the world my wife and my plan of bring a new Sushi and Yakiniku restaurant to Hanford, California. We have been working on plans to open for more than a year and it seems our hopes, prayers and dreams are about to come true. Let me tell you a bit about our plan; we are located near Old Navy and the Sally’s in the Target Shopping Center. We will be serving made to order sushi and Korean style barbecue. Most people may not be familiar with yakiniku but I am sure they will fall in love with it. Stay tuned for more info to follow.