Karolis, an I HATE SUSHI representative, revealed that he nurtured the concept for this restaurant for several years because he wanted even the finest details to be thought out and finalised.
“In Eastern Europe, sushi restaurants have become a place to pick up fast food, or mass eateries in shopping malls. It’s great that people like it, however there are guests with far higher expectations. As such, we decided to fill this niche, offering sushi and Asian soups from the highest quality organic produce in a different environment, with a different attitude to our guests,” Karolis explained.
The I HATE SUSHI team is glad that from the start of implementing this idea, several other restaurants have emerged which are also moving in a similar direction. According to Karolis, the desire to restore the most popular sushi dishes in the consciousnesses and mouths of the people is laudable.
“The newly-entered-into-the-market colleagues have not adjusted any plans, nor has the fluctuating economy. On the contrary, with the number of residents increasing, there is ever more need for quality eating locations,” the I HATE SUSHI team said.
“We await both our countrymen and the country’s guests to taste ‘live’ dishes and enjoy first-class attention from the staff,” the restaurant’s representative said.
Controversial name
When asked why the name I HATE SUSHI was chosen, Karolis explains that in order to hate something, you must be directly acquainted with it.
“Through years of experience, we gain familiarity. Thus, in our restaurant, you will not find any faking, no conjured up forgeries – we create without any excuses. Only the cool bubbles of champagne, the emotion of the dish, and attention to our guests,” the team representative proclaims.
Sushi is perhaps the most famous Japanese dish in the world. Japan is an island nation surrounded by sea, which is warmed by the Kuroshio current where a surprising variety of fish and crustaceans live and swim. Depending on the production process, sushi dishes are split into Sashimi, Nigiri, Maki and Gunkan categories. However, the flavour of sushi dishes greatly depends on the chosen produce and its quality.
“For its creations, I HATE SUSHI uses: Scottish salmon untouched by dyes and escaped from antibiotics; free-swimming wild eels that have never heard of local or Chinese farms; king crabs caught in icy waters, and unusually large and spherical Icelandic salmon caviar. In our restaurant, even the fish have wings because in order to ensure exceptional freshness, most of them reach our restaurant by plane,” the team representative half-jokingly says of the origins of its dishes.
You can visit I HATE SUSHI at Vytautas Street 35, Vilnius.
