Introduction to Kaisen Sushi Houston
The concept of ghost kitchens has been around since the early days of the Covid-19 pandemic. Despite its popularity diminishing somewhat, talented chefs are still drawn to the idea of a delivery and to-go-only restaurant. This concept allows them to focus on food at a lower overhead than a traditional brick-and-mortar. One such chef is Sunny Bertsch, who has opened Kaisen Sushi Houston, a restaurant that is already generating buzz among inner loopers looking for an affordable, at-home sushi experience.
The Restaurant and Its Offerings
Located at the Blodgett Food Hall in Third Ward, Kaisen Sushi serves a variety of dishes, including typical nigiri, maki, and temaki (hand rolls), along with a steak bowl. The prices are lower than what someone would find at a typical sushi restaurant, with an eight-piece nigiri set priced at $18.99 when ordered through the Blodgett Food Hall website. However, prices may be higher when ordering via third-party delivery services such as Uber Eats or DoorDash.
The Chef’s Story
Sunny Bertsch’s story is not like that of many other chefs. Despite having only been cooking professionally for two years, he has already made a name for himself. Prior to becoming a professional chef, Bertsch worked in various fields, including aerospace and dog walking. He has always been interested in cooking, thanks to his Korean American family, who always cooked great food. Bertsch learned to cook by osmosis and eventually began his career as a private chef, working for friends and catering lunches to a law firm.
The Journey to Kaisen Sushi
Bertsch’s journey to opening Kaisen Sushi was not an easy one. He began by catering private sushi dinners, which led him to dedicate his life to sushi. He studied and practiced, throwing a lot of money and time into perfecting his craft. Bertsch even took a $13-per-hour job at a Japanese grocery store to improve his speed and knife skills. This experience, along with meals from similar to-go-only concepts in New York and San Francisco, convinced him to open Kaisen as a ghost kitchen.
The Kitchen and the Food
Bertsch spared no expense in setting up his kitchen, investing $90,000, which is more than the average investment for a food hall kitchen. He is a self-proclaimed clean freak, technology freak, and authenticity freak, and he outfitted his kitchen accordingly. The food at Kaisen Sushi also reflects Bertsch’s attention to detail. Every order of nigiri comes with a dipping sauce made from low sodium soy sauce, kombu, vinegar, and sake. The California rolls use imitation crab, but it’s seasoned with a housemade, Japanese-style kewpie mayo, freshly squeezed lemon juice, and sesame oil.
Unique Dishes
One of the unique dishes offered by Kaisen Sushi is the $25 steak bowl. A USDA Choice ribeye or strip is cooked sous vide with a marinade made from garlic, tamari, and seasoning salt. Once a diner orders the entree, the steak is seared in a pan, basted with Kerrygold butter, seasoned with furikake and sesame oil, and served with short-grain sushi rice and microgreens from a local farm.
Conclusion
Despite being open for only a month, Kaisen Sushi has already gained a significant following, with over 2,000 followers on Instagram. The support on social media has been overwhelming, and Bertsch is pleased with the restaurant’s progress. Once he is able to hire a full roster of cooks, he plans to expand the menu and offer lunch service. With its unique dishes and attention to detail, Kaisen Sushi is definitely a restaurant to watch out for.
