#SUSHI BOY CA FULL#

Jenny recommends the ‘Ebi Nasu’ (grilled prawn on eggplant with authentic miso sauce made from scratch).

But, he also says to give the XL Sushi Rolls a try, ‘it’s like a footlong of goodness’. Uthai personally loves to eat the Spicy Chicken too or the beef hot plate set. Other fan favorites include their Teriyaki Chicken or Karaage Chicken, but I always like to know what the people behind the food suggest. We want customers to return, and to know when they do, they can order the same item and it will be the same.’ One customer in particular can testify to their consistency, ordering the same item on the menu twice a week for the last FIVE YEARS! Feeling compelled to give it a go yourself after such a stellar testimonial? Pop on by to taste the mouth-watering flavour sensation, aka ‘Spicy Chicken.’ ‘There’s no secret’ to their success, Uthai says ‘as long as the food is tasty, fresh and consistent. ‘It started as a small takeaway and took 3 years to build,’ Uthai explains, but since then, Sushi Boy has since taken off, becoming a staple in the lives of the community and it finally felt like ‘the right time to expand and reintroduce ourselves back into the City.’ Judging by the public response, the people agree! Living on the Southside themselves, the duo wanted to bring their passion and experience to the Southern Suburbs. And, just like a child, Sushi Boy is a reflection of both of them down to the smallest detail, with even the Sushi Boy logo hand drawn by Uthai. Jenny was managing the restaurant, Uthai was the teppanyaki chef, and 5 years later they decided to combine their loves of food and each other and ‘Sushi Boy’ was born.

#SUSHI BOY CA FULL#

The decision to open a store in the CBD, was about going full circle for the duo who met whilst working at the Cairns International Hotel’s Japanese Restaurant ‘Yamagen’ 15 years ago.

Having built a strong fan base after opening their Bentley Park location almost 10 years ago (in May), there’s now two ways to enjoy over 20 years of culinary experience on a plate, with the doors opening on their Abbot St restaurant in December last year. With an extensive Japanese and Korean menu, you’ll fall in love at first bite (if you haven’t already). Bec Dent sits down with Uthai Thammajak and Jenny Jung on the recipe to their success.ĭon’t be fooled by the name, Sushi Boy is so much more than sushi.

Sushi boy ca