SU SUSHI IS BACK!

El Nido’s Sushi Restaurant, Su is delighted to welcome chef Alexander Gaytan. Drawn to Japanese cuisine at the age of 17, he spent many years learning the Art of making Sushi, Tempura and Teriyaki. Alex accredits his training to “Itamae“ Shohko Fukuda, Kuni San, and Masa Hattori. “I wanted to learn everything I could, because the food is so beautiful,” he says.

Everything on the menu uses the freshest ingredients. Many of these items come directly from Japan, including rice, sauces, spices, seaweed and oils. Now with advances in distribution, we can access fresh seafood from around the world. We recently started to receive fish from the Toyosu Fish Market, which is flown in weekly from Japan. Our menu is currently evolving and as word spreads and the customer base grows, new dishes will be added. Come try three new delicious flavors of Japanese mochi as a sweet after taste.

“My goal is to see the restaurant filled with happy customers, who leave with a smile on their face,” says chef Alexander. “For me, that is what makes everything worthwhile.”

I wanted to write and tell you how much I enjoyed your magazine which I received this past week! I was thrilled to read about the real estate market changes over the last year. I also discovered new restaurants to try, and two new places I want to shop that I wasn’t previously aware of. I can’t wait to check them out! I’m really looking forward to the next issue. Keep up the good work!

—Deborah S.