featured [Client] Sabuku Sushi
Fresh ingredients combined with colorful twists to standard sushi repertoire are keeping palates guessing and tables full at Sabuku Sushi, a contemporary Normal Heights sushi bar. This is, however, no run-of-the-mill sushi bar. Instead, Sabuku Sushi provides San Diegans with an opportunity to experience flavors and textures never before tasted in the Japanese style, including filet mignon, mesquite chicken, pineapple, bacon and a range of other unlikely ingredients.


Sabuku Sushi’s founder, Bob Pasela, came to San Diego in 1990 to pursue a career in the field of banking and finance after graduating from the State University of New York at Albany. As a Certified Financial Planner, he became aware of the rise (and occasionally the fall) of many a restaurant client.

Around the same time, Pasela also became aware of his neighborhood’s lack of sushi restaurants, and the fact that he wasn’t able to venture out very often due to raising two young boys. As a result, he began making sushi rolls at home, and after some time, Pasela chose to take his hobby to the next level as friends encouragingly asked, “Why aren’t you doing something with this?” Sabuku Sushi was born.

The menu at Sabuku Sushi is a testament to both time-honored sushi-making and the power of the creative American imagination. In addition to classic nigiri, sashimi and rolls, Sabuku Sushi has developed its own distinctive creations, devised with unexpected ingredients. Two standout examples are the Western-feeling Bacon and Scallop Roll, and the signature Chillaxin Roll. While Sabuku’s dishes exhibit varied degrees of imagination, one thing remains constant: each plate is made-to-order with fresh, quality ingredients. Head Chef Zach Stofferahn wouldn’t have it any other way.

Stofferahn began his profession in culinary arts in his home state of Utah, where he spent his teen years working his way through the ranks as a sushi chef and culinary phenom. His natural talent and passion for the culinary arts led him to the semi-finals of Best Teen Chef in America at the age of 18, and soon after, he relocated to San Diego to begin his studies at the Art Institute of California. Stofferahn met Pasela in 2010, and it was then that the two joined forces to bring Sabuku Sushi to the scene. Stofferahn’s creativity is given no bounds at Sabuku Sushi, and he is left to pursue all his creative culinary endeavors, combining seemingly contradictory ingredients into decadent sushi dishes.

In harmony with its broad menu, Sabuku Sushi also makes it a point to carry traditional filtered and unfiltered sakes, along with flavor-infused versions with hints of plum, Asian pear and coconut lemongrass. With sake flights (each offering three or five tastings) on the menu, Sabuku Saushi gives patrons the rare chance to try multiple varieties of sake, a means to discovering which type is most suitable to each palate.

In pursuit of delectable creativity, Sabuku Sushi seeks out a unique experience that is sure to aid in bringing San Diego’s culinary scene to new elevations. One bite from Sabuku Sushi and guests may just find themselves wanting to linger longer than expected.

Alternative Strategies is proud to announce that we have been hired to manage all public relations initiatives on behalf of Sabuku Sushi. For additional information, please visit Sabuku Sushi at www.sabukusushi.com and Alternative Strategies at www.altstrategies.com.