![]() His first job out of college was as a junior manger at the Blue Note jazz Club in New York City. Opening the friendly, family- oriented business was a return to Michael Kornblum’s roots. I like being able to provide a product people want, and I certainly like meeting people.” “I opened my restaurant because I love sushi and there was no place nearby where you could obtain high quality kosher sushi,” Mr. All will be dairy-free.īut what will remain the same in the business that has been thriving for two and a half years in Highland Park is the high quality of sushi produced by his two Japanese chefs. His new baker will soon be providing luscious Chocolate Lava cake and apple tarts, as well as some equally hard to resist desserts. ![]() But the peanut ingredients will be segregated, in order to accommodate those with peanut allergies. The addition of Thai and Chinese selections means there will be some peanut ingredients in some of the dishes. He wants patrons to know that all of his food is still kosher, non-dairy, but no longer without peanuts. His menu will soon include dishes from Singapore, Thailand and China. A sushi bar has been added where you can watch two chefs expertly prepare the fresh slabs of red tuna, gorgeous orange salmon, fresh and smoked, yellow tail, ivory white with red highlights.Īccording to owner Michael Kornblum, his new establishment allows for more seating, and his larger kitchen allowed him to hire another chef and baker. Sushiana left its intimate five-table store front on Raritan Avenue to move to a roomy, light filled space at 17 North Fourth Avenue. ![]() Sushiana, a high-end kosher sushi boutique needed more room for the growing number of customers who crave Sushiana’s hand crafted sumptuous sushi. You can say it was the best problem that made one of Highland Park’s most popular eateries migrate across Raritan Avenue to larger accommodations on the North side.
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