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 — the most intimate and traditional expression of his culinary philosophy. The omakase format reflects where Toshi started (kappo restaurants in Kyoto at age 16). The original West Village location has closed; a new Ueki opens at Palisades Village end of summer 2026.
See: ueki — full Ueki concept page
“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.