Like most things, high-quality items tend to be more expensive the more they are customized, and are not pre-made through mass production. For instance, some restaurants serve sushi at an affordable price but is likely to be from low-quality, frozen, pre-cut blocks of fish in vacuum sealed packaging.

Antonio Park, the executive Chef and owner, skillfully combines distinct flavours and cooking techniques from his heritage to create unique and delicious dishes.

The Japanese enjoy their sushi at all price points and in a variety of restaurants, from very casual izakaya to refined sushi restaurants.

Modern sushi - in the sense of raw fish served on vinegared rice - began at a street-food stall in the city of Edo, now Tokyo, in 1824.