There are restaurants that promise much and deliver little. Sushi North does it the other way around. No window display, no room staff, no mood lighting. Just a front door on Pinas Street in North, a chef on hand, and sushi that keeps people coming back for it. The 4.9 on TripAdvisor is no accident, that's twenty years of practice.
Behind Sushi North is Jamil Malik, 47, owner and sole employee. He has spent two decades in the sushi world and runs his business completely solo from his own home. Customers order through the webshop, Malik prepares everything by hand with fresh ingredients, and you pick it up. No middleman, no machine pressing rolls. His signature is in every piece, from the Flamed Nigiri Salmon to the Dragon Roll he puts together inside-out. That direct connection between maker and customer is exactly what makes Sushi North different from your average sushi restaurant.
The concept is radically simple. Malik cooks what he knows how to make, and he knows a lot. The Nigiri Salmon Otoro is premium fatty salmon, the kind you normally find only at jacket pan-inspired restaurants. The Bluefin Maguro Sashimi, five thick slices of tuna, is proof that he doesn't compromise on the raw material. And then the handrolls: the California Handroll with snow crab, mayonnaise and avocado, the Spicy Tuna Handroll for those who want some spice. All fresh, all handmade, all to be eaten that very day.
Malik has 20 years of sushi experience and combines traditional Japanese techniques with his own creative touch. You can taste that.
North has gotten a lot in recent years: new neighborhoods, new restaurants, a ferry that brings in tourists. But Sushi North doesn't fit into that picture of new hot spots and concept restaurants. It's something different. A man who masters his craft and proves it daily at his table, or rather at your table, because you eat at home. Malik has twenty years of sushi experience and combines traditional Japanese techniques with his own creative touch. You can taste that.