Be fresh like our sushi

Fresh products are something that a sushi chef must have on his kitchen table. Every morning our chef begins with preparing a new batch of rice, slicing a juicy cucumber, ripe avocado, fresh salmon, tuna, eel, cooking shrimp and so on.

Why “Daddy’s” sushi and not “Mommy’s”?

Opening your own restaurant, where every visitor will feel a pleasant aftertaste from the food, atmosphere and service, is an idea that originated in Ukraine. Unfortunately, or fortunately, the dreams remained there. People say: “Wherever a person goes, he takes himself with him everywhere,” so the idea found a place in Lithuania.

The story of one Ukrainian chef…

Anton’s love for the kitchen began in childhood – together with his grandmother, the future chef learned to cook traditional Ukrainian borscht. And when the student surpassed the teacher, he realized what he wanted to develop further.

His university time passed very quickly, because even then Anton was combining his studies with his first, serious steps – from the age of 19 he worked in restaurants in the city of Sumy, gaining experience in large kitchens. A few years later he flew to work in Dubai, where a true love for Asian cuisine was born.