The best ingredients make for the best sushi. Everything that goes into our sushi—from the quality of our ingredients to the knowledge of our chefs—all adds up to bring you delicious rolls, bowls, and meals that are packed with fresh flavor. All of our Sushi is Food You Feel Good About, made with no unnecessary artificial colors, flavors, or preservatives, and no gluten-containing ingredients.
Learn more about:
The best ingredients make for the best sushi. Everything that goes into our sushi—from the quality of our ingredients to the knowledge of our chefs—all adds up to bring you delicious rolls, bowls, and meals that are packed with fresh flavor. All of our Sushi is Food You Feel Good About, made with no artificial colors, flavors, or preservatives, and no gluten-containing ingredients.
Learn more about:
At Wegmans we only use smaller ginger root for its superior tenderness. Larger ginger can be woody and tough. Ours is always tender and flavorful.
The first ingredient in our Food You Feel Good About wasabi is real Japanese wasabi from the plant, not powder-based with horseradish or food coloring, giving it that potent kick you’d expect from authentic wasabi.
Another exclusive for Wegmans, this blend of sriracha sauce, hot sesame oil, and mayo takes any sushi item to another level.
We use a traditional Koshihikari short-grain rice that’s freshly milled for us in California each month.
Wegmans sources from the first harvest, called the “shin nori,” which is considered the finest of the year.
We worked with our supplier to create our own vinegar blend for sushi—it delivers the perfect balance of sweet, salty, and sour.
Our Sushi team has traveled the world to bring their passion for great-tasting sushi to Wegmans. They know the real difference in taste starts right with the source of our ingredients. Whether Raw, Cooked, Veggie, Classic Favorites, or one of our unique, innovative creations, we have the sushi you’re craving.
Our premium, lean, wild-caught Bigeye Ahi Tuna has a vibrant red color, with a firm, meaty bite, and noticeably rich flavor.
Greens or grains?
If you want the fresh flavor of sushi in a bowl rather than a roll, try one of our Poke Bowls or Poke Salads! These easy, on-the-go, complete meals are packed with great taste and freshly made from our very best sushi ingredients—all Food You Feel Good About with no unnecessary artificial colors, flavors or preservatives. Perfect for lunch or a mini-meal any time you’re craving something fresh and healthy.
Senior Vice President of Restaurant Foods
John Emerson’s passion for making sushi had its start at George Brown College in his hometown of Toronto, Canada—he wrote his main theory paper on sushi in 1988! He says he’s learned so much working with Wegmans sushi artisan Satoshi, and has also trained in Japan’s famous Tsukiji Market, restaurants, and Japanese retail operations.
After working as a chef at the Ritz-Carlton in 1994, serving sushi to many distinguished guests, he came to Wegmans in 1997 and helped create our sushi program. “Many people are afraid of sushi,” Emerson says. “Since sushi is actually rice combined with many different ingredients, I love showing people that there is a sushi for everyone. Sure there is raw fish sushi, but our Cooked Coconut Shrimp Roll and California Roll are great examples. Vegetarian sushi is also becoming more popular.”
Director of Specialty Restaurants and Corporate Executive Chef
Matsu started his culinary career in Japan learning the intricacies of French cuisine. After understanding the concepts of some of the more prevalent cuisines of the world, he made the move to Los Angeles and worked for Chaya Brasserie, a pioneer of Californian cuisine based on contemporary French and Japanese. Matsu’s experience at one of the first fine dining sushi restaurants in the United States led him to Miku, where his passion for cooking finally found a fit. He moved to Vancouver in 2011 to re-energize the team and to assist in opening eight fine dining restaurants in Canada.
Matsu’s latest project, Aburi Hana restaurant, became the first Canadian Michelin-star restaurant in 2022. As corporate executive chef, Matsu always challenged himself to create new dishes that strike a balance between Japanese traditional and contemporary French cuisine. In 2017, he took on the role of chief operating officer of Aburi Restaurants, overseeing current restaurant operations, as well as managing restaurant openings and launching multiple concepts as restaurant producer. Matsu loves working with the restaurant team and says that, after 27 years of being in the restaurant industry, he finally has a place to belong.
Corporate Sushi Chef Merchant
Takahiro Hachiya, a native of Gifu, Japan, learned to craft his amazing sushi creations while working as a sushi chef in the Ito-Yokado supermarket in Japan; a popular Japanese restaurant in London, UK; and some other high-profile American markets before he came to Wegmans. It is Hachiya’s passion to create great-tasting sushi that appeals to everyone while helping our customers live healthier, better lives through food.
He loves any opportunity to learn more about sushi, from dreaming up innovative rolls to working side by side with the other sushi artisans at Wegmans.
Sushi Chef Next Door Restaurant
Chef Pham, a Rochester native, has a passion for sushi—particularly when it comes to fusing American and Japanese cuisine. With 12 years of experience, he translates his love for sushi and fusion cuisine into unique dishes like our Tuna Salmon Poke Bowl, Tuna Tartare, and Red Dragon Roll.
Next Door patrons can observe Chef Pham’s expert skills up close and ask questions about the evening’s featured dishes at the Sushi Bar in the main dining room.
Regional Sushi Trainer & Chef
Taiwan native Bryan Kuo studied sushi making with some amazing sushi chefs, including Zagara’s Harrison Tai, Kenny Yung at Princeton’s Ichiban restaurant, and the Wegmans sushi team, including Win Tung, Andy Yea, and John Emerson.
“Sushi making has taught me an important life lesson: take pride in what you do,” says Kuo. He developed his work style after reading sushi master Satoshi Ozawa’s book. “Ozawa gave all his devotion and hard work to sushi making for his customers. His words completely changed my personal philosophy. I dedicated myself to serving my customers with the same pride and passion Ozawa gave his. Having worked with the art for more than two decades, I still desire to learn and improve my skills.”
Corporate Executive Chef
Chef Lange was born in Berlin, where he developed his passion for cooking at a young age. After studying the art of Japanese cuisine, he caught the attention of star chef Mario Lohninger and honed his sushi skills, collaborating to earn a Michelin star for Silk restaurant in Frankfurt, Germany.
In 2009, after winning the German reality cooking show, “Restaurant sucht Chef,” Lange opened his own temporary restaurant to critical acclaim, receiving 14 Gault Millau points before winning the title of “best innovative and creative sushi” in Germany from Guide Michelin 2011.
With his own catering and hospitality company, “Kokoro,” Chef Lange garnered critical acclaim throughout Europe and the Americas and went on to become corporate executive chef for Zuma United States. His work is driven by a continuous search for new inspiration, creativity, teamwork, and “Kokoro” (Japanese for the heart, mind, and spirit), which was a natural fit for the Wegmans sushi team.
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