CEO, Abe Ng founded Sushi Maki  in 2000. The restaurant has since been recognized as South Florida’s award-winning leader in innovative Japanese cuisine serving fresh, premium quality fare in a relaxed and modern environment.  We believe sushi should be approachable and fun for everyone!  Our mission is to be  the most trusted leader in branded sushi, embraced by health-conscious, luxe-leaning consumers through the operation of stylish sushi restaurants, branded kiosks, and a community-wide distribution ecosystem. 

Our approach is simple: Sushi Maki is passionate about providing the freshest and finest quality food.   We are the only sushi restaurant company in all of South Florida where all seafood is responsibly sourced, sustainable where possible, and free of any preservatives or artificial ingredients.  To these pristine ingredients, we add our own unique culinary creativity, spiced with Miami flavors resulting in a menu of diverse selections.  Sushi Maki believes in sushi as the food of the future:  healthy, balanced, portable, delicious, customizable, natural; the perfect food-on-the-go for the modern lifestyle.

Restaurants

sushi maki

Abe Ng

Valerie Esquivel

Christina Ng

Dixon Yeung

Tim Chin

Mike Liu

Michael Bonavia

The Operations and Food Management team at Sushi Maki is responsible for ensuring the seamless day-to-day functioning of the restaurant and food production processes. This includes managing food safety standards, overseeing supply chain logistics for responsibly sourced ingredients, and maintaining quality control throughout all food offerings. Team members collaborate to optimize operational efficiency, enhance customer experience, and uphold the brand's commitment to fresh, innovative Japanese cuisine while supporting the overall mission of sustainability and health-conscious dining.

Operations and Food Management

Operations and Food Management

About

Team members