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We do not think of sushi as simply a product that we sell. Sushi is a passion that we love to share! The craft takes strict discipline, but the results are pure delight. We carry this philosophy of discipline to our craft over into everything we do, from grilled entrees to cocktails. Everything we create is a piece of art that is made by skilled hands from the best of ingredients.

MEET OUR EXECUTIVE CHEFS

 

 

TIAN LIN - Executive Sushi Chef


With more than three decades of training and experience in many major U.S. food markets, Tian has knowledge and perspective that most sushi chefs will not achieve. In his passionate pursuit of perfecting his craft, he has also become an innovator in the industry. But even more important, he has procured relationships with the finest fish purveyors to ensure the consistent quality that The Blue Fish is known for.

 

 

ANDY SOMCHAI - Executive Kitchen Chef


After graduating with a mechanical engineering degree in Thailand, Andy moved to Texas to pursue his passion for food. He soon graduated from culinary school and began his 20 year career in hospitality. Wonder why The Blue Fish sauces are to die for- Andy! He developed all of them and makes them himself. His gift for flavor profiles is also experienced in our kitchen dishes, which prove we are more than just great sushi.

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