"Both concepts come from the dynamic duo of Chef Sean Park and Justin Lim, who've already made their mark on the city's dining scene. Chef Park brings 15 years of traditional sushi-making experience to the table, while Lim's ramen obsession has taken him on extensive culinary journeys across Japan. Together, they're creating what industry insiders are calling a "modern interpretation of Japanese dining" that honors tradition while pushing flavor boundaries forward."
"NoriFish is taking this seriously by flying in high-quality fish from Tokyo's legendary Toyosu Fish Market twice weekly. For restaurant operators and food and beverage directors, this level of commitment to sourcing sets a new benchmark. The concept isn't just about the fish, though. The menu has been specifically crafted for the Ponce City Market location, featuring signature sushi rolls that are "fully seasoned, sauce-balanced, and craveable.""
NoriFish and Okiboru will open at Ponce City Market this spring as chef-driven Japanese concepts from Sean Park and Justin Lim. Chef Park offers 15 years of traditional sushi-making expertise while Lim brings deep ramen knowledge from extensive culinary travel across Japan. NoriFish will import high-quality fish from Tokyo's Toyosu Fish Market twice weekly and will feature signature, sauce-balanced sushi rolls tailored for the Ponce City Market location. A dedicated beverage program is being developed by Atlanta mixologist and certified sake advisor Hendry Kurniawan. The concepts aim to modernize Japanese dining while honoring tradition and raising sourcing standards.
Read at Food & Beverage Magazine
Unable to calculate read time
Collection
[
|
...
]