Sushi, of the highest quality, used to be a street food. They were served
from wooden carts where you would eat while standing, pay, and then be on
your way. Sushi of the same caliber is now considered a relic, a luxury
good that can only be found in Michelin-starred sushi bars, and private
dining clubs where the cost of admittance can range from $150-300+ per
person. How did it go from such humble beginnings to a status symbol food?
Higher level sushi is a guarded art, where the cost of learning involves
years of hazing, bullying, and general exploitation of labor before you
are allowed into the “club”. Those who make it in repeat this cycle onto
newcomers as they want them to undergo the same tribulations as they have,
in part a form of retalitory catharsis and a test of hard discipline. We
intend to forgo the ancient teaching method and instruct our team in a
streamlined, encouraging environment. We intend to offer the highest
quality sushi available in a casual dining/takeout format.
Welcome to Sushi Simpin.