Sumo Sushi: the raw deal

By: Paige Costa
Posted In: Entertainment

This is far from my first time entering Sumo Sushi, in fact the top floor on upper Thames Street is a frequent stop for me and my friends. The scene is the same as it always is: delicate lighting from authentic Chinese lanterns and a clean and inviting atmosphere.

The official Sumo Sushi website is where I learned a little history of sushi. In the Edo period, the 1700’s, a new Japanese food style was developing by placing slices of raw fish on to balls of rice seasoned with vinegar. Over the past 300 years, sushi has evolved and now incorporates an assortment of fish, vegetables, seaweed paper, and sauces all of which contributes to its growing popularity.

Lee, originally from Korea, learned how to make sushi, and has been making sushi for around 15 years, nine of which in the Newport area.

Q: Where does the name Sumo Sushi come from?

A: Sumo, everybody knows Sumo, the whole world knows Sumo the sport. In Sumo, all the wrestlers are huge, big, and I make all the dishes, the portions I think are bigger than other places.

Q: What brought you to Newport?

A: Newport is beautiful. I used to have a business in New York and California, and here, but I choose here in Newport because it is beautiful. And the people are nice. The people are so nice, everybody’s friendly. It’s very fresh here. I think, you know, that if I run the business in a big city, I could make more money than here, but I love it here.

Q: What do you think sets Sumo apart from other sushi places in the area?

A: Most of the restaurants have the standard, which is the California roll, tuna roll.maki; almost every restaurant is the same. But mine is special because of the Crunchy hand roll, the Red Sox, and the Andy roll. So many rolls, and only I have them, they are my own creation. And special sauce, the spicy and spicy sweet sauce only I have. There are so many people when they go out of the state, go out to a restaurant trying to get crunchy crab. It doesn’t happen, only I have it. Also we have BYOB, which means bring your own drink. That’s the key. I have been trying to buy liquor license but I started the business BYOB which is good for the customer. They have more choices; they can bring whatever they want. .save a lot of money and they have a choice.

Q: What is your favorite kind of sushi?

A: I like mackerel. Most people don’t like mackerel but mackerel is very good. Mackerel and red snapper are my favorite. And yellowtail. Most people like salmon and tuna. Most people, 100 percent, everybody likes the tuna and salmon here. And California rolls. The Sushi eaters, they start with the California roll. I think that’s like you; when they’re used to it, then tuna maki, tuna and cucumber and then after that the sushi.

Q:So there’s a progression?

A: Then sushi and sashimi, which is only raw fish.

Q: What do you think is this biggest business struggle since you’ve been in business? Slow time?

A: Slow time to me, slow time, I never worry about it, I take a rest. In the summer time I’m open seven days. In the off season I close every Tuesday. Peak time, business is good, but in the off season I have a day off and take rest.

Q:Do you have a family?

A:I have a wife, and 8 and a half year-old boy Andrew, and 14 month-old-girl, baby girl, Jade. And Mack, right there. He’s a customer, but he’s not my customer. He’s just like my family.

Q:Have you taught your son how to make sushi? Does he like sushi?

A: He has been eating sushi since age 2. And I even tried with my baby to eat tuna, and she eats tuna too. Even at home we eat every mealtime, we eat. seaweed paper, seaweed is very good for you.Even the miso, made by soy bean paste. If you eat miso every day, you don’t have to worry about cancer.Korean people eat a lot of miso, and kimchi, to protect from cancer.

Q:Would you think of handing off the business to your son?

A: Restaurant business is hard, especially sushi. Making sushi is mostly harder. Compared to any restaurant, any other restaurant, the kitchen is hiding. You don’t see what they do, what they’re making, how they make it, nobody knows.

Q:Your kitchen is right in the open, isn’t it?

A: People see, they choose what they want, and I make it right away in front of the customer. They can trust, they see what’s good, what’s bad, how fresh. No, not for any of my family. This business is very hard. if my son, eventually, brings a girlfriend, and girlfriend’s parent’s have a restaurant business, no more girlfriend.