On Special Assignment: Sushi is on the menu in the Flathead - KPAX.com | Continuous News | Missoula & Western Montana

On Special Assignment: Sushi is on the menu in the Flathead

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KALISPELL - Sushi’s on the menu as MTN's Nicole Miller went On Special Assignment to meet Chef Tony at the Blue Samurai to find out why he chose the Flathead to open his restaurant and what it takes to deliver authentic recipes.

"Sushi is all about perfection, you're not going to get that perfection right away," said Tuyen Tran who's been working on mastering the perfect bite of sushi.

"I've been doing sushi for the past 10 years," said the 34-year-old Tran who told us he learned the craft from his master -- an authentic Japanese sushi chef. 

"Keep it simple, that way you can taste the purity of the products itself.  Our rice has to be a certain way, our fish has to be a certain way," Tran said.

"And that's it. We don't try to get the products competing against each other," Tran added. "We want the products to work the way it is and that's the beauty of it."

Chef Tony moved to the Flathead Valley three years ago and he tried the sushi, but something was missing.

"The choice of products wasn't there in this Valley. You have to get the right rice choice, you have to get the right fish choice, you have to have all of the ingredients to make the perfect bite of sushi," Tran told MTN News.

Chef Tony saw an opportunity to bring authentic Japanese sushi to Main Street in downtown Kalispell and opened Blue Samurai Sushi Bar and Grill.

"The restaurant is about to celebrate its one-year-anniversary of bringing authentic Japanese sushi to downtown Kalispell."

"We did have a successful year right off the bat and the main reason is simply because I come in and I want to choose all the right products before I open. None of the fish are the same, all of the fish have different characteristics, different texture, different flavor from one fish to the other they all have different flavor, one fish has a different quality, one can be better than another," Tran said.

Chef Tony says fish are flown in six-days-a-week and most have barely been out of the ocean more than a day, "different fish come in on a different day, we can't guarantee it.  But they put it on the airplane and ship it to us."

He says there is a possibility the restaurant could open a second location in the future but for right now the goal is to keep perfecting the one he has.

"I wake up every day, I compete with myself.  I don't compete with any other restaurant.  How can I better my food every day so I can better serve the people around here?" Tran said.

"I don't need to be the best restaurant I just need my customer and client to come here and say thank you for the good food and we'll be back.  That's all I want to hear," he concluded.

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