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THE SUKOSHI STORY

su-ko-shi : A little.

 

Elevating fast-casual to fine-casual, Sukoshi brings the precision of an authentic sushi experience to a cheeky, on-the-go environment. Ideated from sister restaurant, O-Ku Sushi, and managing partners Steve Palmer and Kimball Brienza, Sukoshi comes to Charlotte to cater to the carry out crowd.

Good, fresh ingredients create a bold menu of little bites for big appetites, from sushi rolls to bowls, salads and more.

With a focus on to-go dining, Sukoshi unveils a new way to enjoy vibrant Japanese cuisine – fusing the quality of fine dining with the convenience of fast. See an open seat at the sushi bar? Snag it – 30-minute omakase can be all yours. Get your sushi fix by ordering via our custom app to come in and pick up, or swing by the counter, take a look at the menu and watch our sushi chefs at work. It’s a choose-your-own- sushi adventure.

Be sure to follow along on social media to stay in-the-know, download our app and tell your friends. Family. Co-workers. Lady across the street. Who knows – you could be first to know of where Sukoshi is popping up next.

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STEVE PALMER   Founder + Managing Partner Indigo Road   Steve Palmer formed the Charleston-based hospitality group The Indigo Road in 2009 when he began working with the celebrated Oak Steakhouse. He soon went on to open O-Ku and has grown the hospitality group to the current family of 19 restaurants, including their first fine-casual venture, Sukoshi. Palmer was named one of 2017’s “Southerners of the Year” by Southern Living Magazine and a James Beard Foundation semifinalist for Outstanding Restaurateur in 2018 and 2019. He is also a founding partner of Ben’s Friends, a food and beverage industry support group.

STEVE PALMER

Founder + Managing Partner
Indigo Road

Steve Palmer formed the Charleston-based hospitality group The Indigo Road in 2009 when he began working with the celebrated Oak Steakhouse. He soon went on to open O-Ku and has grown the hospitality group to the current family of 19 restaurants, including their first fine-casual venture, Sukoshi. Palmer was named one of 2017’s “Southerners of the Year” by Southern Living Magazine and a James Beard Foundation semifinalist for Outstanding Restaurateur in 2018 and 2019. He is also a founding partner of Ben’s Friends, a food and beverage industry support group.

KIMBALL BRIENZA   Managing Partner Sukoshi + O-ku   Kimball is the managing partner of Sukoshi, as well as O-Ku, with locations in Atlanta, Charleston, Charlotte, Raleigh, Washington, DC and soon-to-debut Nashville. In his day-to-day, he oversees brand management as well as top-line sales and concept profitability. He plays an active role in each O-Ku location and at Sukoshi, managing quality control of food and beverage while ensuring team integration, dynamic service and menu excellence.

KIMBALL BRIENZA

Managing Partner
Sukoshi + O-ku

Kimball is the managing partner of Sukoshi, as well as O-Ku, with locations in Atlanta, Charleston, Charlotte, Raleigh, Washington, DC and soon-to-debut Nashville. In his day-to-day, he oversees brand management as well as top-line sales and concept profitability. He plays an active role in each O-Ku location and at Sukoshi, managing quality control of food and beverage while ensuring team integration, dynamic service and menu excellence.

Michael Chanthavong   Executive Chef   As the opening executive chef for Sukoshi, Michael spearheads menu development and brings extensive skill, enthusiasm and creativity to the brand. With 14 years in the hospitality industry, his inspiration to grow and experiment with new skills intensified in his role first as executive chef of O-Ku, and continued to develop in the ideation of Sukoshi as the fine-casual extension of O-Ku – challenging him to seamlessly translate traditional sushi staples to an on-the-go atmosphere.

Michael Chanthavong

Executive Chef

As the opening executive chef for Sukoshi, Michael spearheads menu development and brings extensive skill, enthusiasm and creativity to the brand. With 14 years in the hospitality industry, his inspiration to grow and experiment with new skills intensified in his role first as executive chef of O-Ku, and continued to develop in the ideation of Sukoshi as the fine-casual extension of O-Ku – challenging him to seamlessly translate traditional sushi staples to an on-the-go atmosphere.

 
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