While attending the University of Irvine's Paul Merage School of Business, Yu thought about how Paul Merage turned an idea into what we know today as "Hot Pockets". Rooted in his own Japanese traditions and background, he set out to create a similar frozen product that could become a household name.

 

Similarly, Hiko was thinking how he could expand his craft beyond the confines of individual restaurants and expand sushi culture even further. While mulling on these ideas, they both met on a fateful summer day surfing. Since then, their shared love and respect for the ocean, coupled with their obsession to evolving the Japanese craft has driven their passion forward.

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They want to deliver authentic Japanese sushi with no compromises without the need for experienced sushi chefs. From that vision, merged traditional Japanese sushi craft with the latest freezing technologies and processes to deliver KryoSushi.

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KryoSushi's offering allows you to serve great tasting sushi that uses local, sustainable seafood with zero food waste without the need for skilled labor. Real Japanese sushi should be available to all, anywhere, anytime beyond the walls of expensive omakase restaurants.