Blue Ribbon Sushi — Concept
Concept Type: Traditional Japanese sushi and sashimi Launched: 1995 Founding Partner: toshi-ueki Flagship: nyc-soho-sushi, 119 Sullivan Street, SoHo
Origin
In 1995, eric-bromberg and bruce-bromberg met toshi-ueki — a Japanese sushi master who had been working in New York City since 1969. The three opened Blue Ribbon Sushi on Sullivan Street, just blocks from the original brasserie. bowie-fu joined as a waiter at opening.
The partnership was built on the same values as the brasserie: serious technique, without pretension.
Defining Characteristics
- Traditional Japanese — classic sushi and sashimi; not fusion
- Toshi Ueki’s legacy — his 40+ years of Japanese culinary tradition are woven into the DNA of every sushi location
- Quality over trend — resists the trend-chasing of contemporary sushi bars
- Strong staff continuity — bowie-fu has built his 30-year career in this division
Active Locations
- nyc-soho-sushi — ORIGINAL, 1995–present
- Additional NYC sushi locations (further docs needed)
The Ueki Legacy
toshi-ueki passed in the 2020s. In his memory, a 12-seat omakase restaurant named Ueki was opened in the West Village — the most intimate and traditional expression of his culinary philosophy. The omakase format reflects where Toshi started (kappo restaurants in Kyoto at age 16).
“Toshi continues to be a powerful and enduring symbol of what we strive to accomplish in our restaurants and in life each and every day.” — Blue Ribbon official statement
Related Concept
sushi-bar-grill — a hybrid sushi + American grill concept that evolved from this foundation, targeting resort/hotel markets.
ADS Active Projects
br-sushibar-brand— brand system for Blue Ribbon Sushibr-sushibar-web-v2— website redesignbr-sushi-steak-brand— new hybrid concept
See ads-overview.