Today we’d like to introduce you to Sherman Yeung.
Hi Sherman, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I graduated from University of Houston with a marketing degree in 2010 and didn’t even touch cooking until 2016, which started purely as a hobby. I went down the rabbit hole and started dipping my feet into the industry by working part time at a few spots before fully diving in with Yauatcha being my first full time restaurant job as a dim sum commis. I then moved to uchi where I developed the bulk of my culinary experience, starting from prep cook working my way up to sushi chef. About a year later, I stumbled upon the opportunity to take over Tobiuo Sushi & Bar and since then I’ve meticulously molded Tobiuo into the restaurant it is today.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Definitely not. After taking over Tobiuo, covid hit 6 months later. With Tobiuo having emphasis on food presentation and hospitality, I had to shift the business model into to go’s, just to survive. Even since then, costs ranging from labor to food to general expenses have risen since then so every day is a juggling act to survive.
We’ve been impressed with Tobiuo Sushi & Bar, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
We are a full service restaurant focusing on sushi and Japanese food. We fly in fish from Toyosu Market, Japan and emphasize quality in what we do.
What was your favorite childhood memory?
Family dinners as a child
Contact Info:
- Website: https://www.tobiuosushibar.com
- Instagram: http://instagram.com/tobiuosushibar/
- Facebook: http://facebook.com/tobiuosushibar
- Yelp: https://www.yelp.com/biz/tobiuo-sushi-and-bar-katy-3
Image Credits
Sherman Yeung
