You’ve done Valley sushi. You’ve done strip-mall sushi. You’ve done
Valley-strip-mall sushi.
You... haven’t done a secret sushi party on a Downtown rooftop next to a band shredding through some Hendrix.
It’s possible, in short, that you haven’t truly lived.
Kiss the sky at Sushi Belly Tower, an underground sushi party that’s the opposite of underground, now happening weekly atop an anonymous Downtown building.
To experience this thing for yourself, you’ll first need to find out it exists. Good news: that just happened right now. Then email the chef to get on the mailing list and quickly RSVP to secure a couple seats to the next dinner. You’ll get an address. And a password. It won’t be “12345.”
Once the evening comes, you’ll whisper that password to a doorman, enter an elevator and get whisked up to an offbeat oasis of communal tables, strung-up lights and sake in mason jars.
Joining you are about 40 strangers, a cover band partial to Hendrix and Motown... and the chef himself, stationed right up front. He’ll slice course after course of sashimi straight off the whole fish—think yellowtail with pomegranate seeds or Fiji bigeye tuna with wasabi.
Sliced from the whole wasabi.
You... haven’t done a secret sushi party on a Downtown rooftop next to a band shredding through some Hendrix.
It’s possible, in short, that you haven’t truly lived.
Kiss the sky at Sushi Belly Tower, an underground sushi party that’s the opposite of underground, now happening weekly atop an anonymous Downtown building.
To experience this thing for yourself, you’ll first need to find out it exists. Good news: that just happened right now. Then email the chef to get on the mailing list and quickly RSVP to secure a couple seats to the next dinner. You’ll get an address. And a password. It won’t be “12345.”
Once the evening comes, you’ll whisper that password to a doorman, enter an elevator and get whisked up to an offbeat oasis of communal tables, strung-up lights and sake in mason jars.
Joining you are about 40 strangers, a cover band partial to Hendrix and Motown... and the chef himself, stationed right up front. He’ll slice course after course of sashimi straight off the whole fish—think yellowtail with pomegranate seeds or Fiji bigeye tuna with wasabi.
Sliced from the whole wasabi.
