≫Confessions of an Alcoholic Sushi Chef
≫Well it was about time to get our sushi fix...with all the moving we haven't had time to go out and have a lunch date. Kinda weird right?...you think that being a sushi chef at Bishamon I would never go there to eat sushi since I'm around fish all day at work.
It's a way different experience on each side of the sushi bar. My perspective sitting as a customer to the sushi chef is, "yeah, we're both drunk but yo ass still gotta work! HA." But working as a sushi chef here is far from working...I mean we drank all day, get to chop it up with the locals...barely a job
Mike, the head sushi chef now with 10+ years under his belt is the short little Mexican dude cracking jokes, beggin' customers to feed him alcohol. He makes drinking while working look so easy. After a few dranks and a couple bottles of sake, I might start forgetting orders.
Anyways, it's tradition between me and Mike that we fill each others cup.
It's simple people, feed the chef alcohol, he'll for damn sure feed you well and plentiful. Get us on a good buzz and you'll be surprised of the kinda shit we'll cook up.
Trust, not hyping our shit up. It's good, it ain't too expensive, come in for all-you-can-eat is your best bet, get way more for your money...either me or Mike will be behind the bar, buy us a drank or a few pitchers and depending how drunk we are we'll make sure you come out with plenty of grub:
≫Bishamon
139 N. Citrus Ave
Covina, CA 91723
≫終わり
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