This month, as I thought of what would make someone’s soul and stomach feel happy, I imagined eating good sushi. In order to make this dream come true, I visited Yoshimi Sushi, a small and attractive sushi bar at Incline Village’s Christmas Tree Village. Bryan Pavone, one of the owners and head sushi chef, gladly agreed to tell us about his local spot on the Nevada side of Lake Tahoe.
Moonshine Ink: Why and when did you open Yoshimi sushi?
Bryan Pavone: We [he and his family] bought Yoshimi in February of 2007. We took a month to get the place in order, and opened for business on March 1, 2007.
MI: I understand Yoshimi sushi is a family business, How does that work?
BP: It is really the only way to go if you ask me. We all trust and respect each other, which is very important in a kitchen. The rest of our staff is composed of close friends; we are a very tight knit bunch. It works out really well.
MI: Is this your first restaurant?
BP: Yes, this is my first place. Restaurant ownership is in my blood, though. My great grandmother came over from Italy and started a place in Plattsburgh, New York called Arnieís. She passed it down to my grandfather who is still running it more than 50 years later. My father and I bought this place together, making us third- and fourth-generation restaurateurs, which we are very proud of.
MI: How was business during last summer 2008, and what are your expectations for this coming winter 2008/2009?
BP: This summer went really well for us. We were breaking personal records every week it seemed like. Actually the whole year has been phenomenal. We have worked very hard to build our reputation with the locals, and they have kept us really busy.
I think if the snow keeps up, and the gas prices stay low we will have a great winter. People will be very willing to drive up here if it’s only gonna cost them $100, rather than $400. We are looking forward to a really busy season.
MI: How long have you been living in Incline Village?
BP: My parents moved me to Incline when I was 6 months old. I’ve been fortunate enough to call Incline home every day for 26 years.
MI: How long have you been a sushi chef? Have you ever worked in other restaurants before opening your own?
BP: Sushi has been a life long passion for me. I have been eating sushi since I was around 5, and at the age of 12 I decided I wanted to learn how to make my own. My Dad happened to be working for a Japanese chef at the time and had been learning to make sushi. He passed on what he was learning to me. With the basic skills learned from my Dad and tons of research, I began coming up with my own recipes. I used to make appetizers for my family on the holidays, and I would throw sushi parties where I basically turned my parents’ house into a sushi bar for my friends. At the age of 16 I applied for a job at a cafe in town. It turned out that they were offering sushi at night, after the cafe part had closed. I showed them that I could roll, and they offered me a chef position. Unfortunately that only lasted about nine months before the cafe was sold. The new owner did not wish to keep the sushi going. For the next nine years I was just doing private parties. I always threw huge birthday parties for my sister where I would make sushi for all our friends. When I was presented with the opportunity to buy my own bar, it felt like the logical step to take in my sushi career.
MI: What is the percentage of locals and what is the percentage of tourist clients that come to Yoshimi?
BP: As with most businesses around here, it really depends on the time of year. In the shoulder seasons it is probably 99 percent local. During the busy seasons it seems like we are getting 70 to 75 percent local.
MI: What is your favorite roll?
BP: I am a fan of the simple stuff. Give me a good nigiri scallop and I’m a happy man. When I make something, I try to let the flavors of the ingredients mix and complement one another.
MI: Do you have any specials that you would like to tell us about?
BP: As far as specials go, we are always experimenting with new items and combinations of items. Give us a couple parameters and we’ll do our best to make something unique for you. At dinnertime, we are very open to trying custom rolls; not much time for customization during lunch though.
MI: Where does your fish come from?
BP: We have a few different suppliers that we are using right now, one from Sacramento, and two out of Reno. They get their fish from all over the world. I’ve been surprised at how many people have asked me if all my fish comes from the Bay Area; this is a common misconception. When you look in a sushi case you are seeing fish from different types of water, all over the world. It is really impressive when you stop and think about it.
MI: Do you consider sushi cooking an art?
BP: At the risk of sounding pretentious, I am going to say yes. It is a different type of art though: it is not like painting or sculpture where you start with some random paints or a lump of clay and produce something beautiful. We have the pleasure of working with a medium that is already pretty much perfect.
MI: Why do people drink sake to accompany a sushi meal?
BP: Sake is not traditionally served with sushi. Sake is made from rice, so it is seen as redundant to drink while eating rice. Tradition aside, sake is a very social drink. It is even bad luck to pour your own first cup! A couple friends, some good sushi, and a bunch of sake are a perfect way to wind down after a day on the slopes, or to wind up before a night on the town.
MI: Why should locals and tourists come to Yoshimi?
BP: Yoshimi is a fun place to be. We serve great sushi and we have a good time doing it.
MI: Is there anything else you would like to tell us about?
BP: Yes, our business hours are Tuesday to Saturday, lunch from 11:30 a.m. to 2 p.m., and dinner from 4:30 to 9 p.m.
Closing time may vary slightly, feel free to call ahead 775-831-2777 to verify.
~ Yoshimi sushi is located at the Christmas Tree Village, 868 Tahoe Blvd #25-26, Incline Village, Nevada. 775-831-2777
