Lodi’s M Sushi Bistro delivers splash of creativity to the table
There is a new sushi restaurant in town, and they are ready to make a splash.
From traditional Japanese to modern fusion dishes, M Sushi Bistro is striving to create a unique eating experience for their customers. A developing and creative menu will be expanding over time, with the chefs given the opportunity to create new dishes in a multitude of cooking techniques — from frying to steaming and smoking.
“We’re going to take the freshest ingredients that we have on hand and create as many dishes as possible, coming from vegetables, fish, poultry and more,” owner and executive chef Minh Nguyen said.
The restaurant also offers five and seven-course meals, featuring an evolving menu to make sure diners enjoy a new eating experience with each visit.
Nguyen, who grew up in Lodi and Stockton, wanted to share his 20 years of restaurant experience with the Lodi community, bringing his career full circle.
He started at a Japanese restaurant in Stockton, working in the kitchen learning the skills and culture of Japanese cooking. He joined Lodi’s Shi Ra Soni as a sushi chef in 2000 and later moved to Sacramento to pursue a college degree while working in several restaurants in the surrounding cities. He earned a bachelor’s degree in business and accounting from Sacramento State in 2007.
Nguyen’s wife, Hong Dinh, encouraged him to open the restaurant in Lodi.
“I never thought about owning my own business, but I want to thank my family for pushing me. Without them I wouldn’t be here,” he said.
Opening the restaurant had many challenges, starting with a complete gutting of the School Street location that was the previous home of Stuck In Lodi Hop’n Smokehouse. The renovation took over a year. From paperwork and plans to design and construction. It was a learning and a hands-on process, Nguyen said.
The result is a modern sleek design in red, black and white, combined with touches such as a Japanese cherry tree painting and succulent green displays on shelves and tables.
A large wine closet sits prominently next to a long restaurant bar, which surrounds the open area of the kitchen. The design is the work of Nguyen himself alongside his friend, designer and general contractor John Nguyen and his company Landen Construction. Friend and
general contractor Nhut Ly also helped in the creation of the design.
The wine closet features only local wines, and is part of Nguyen’s strategy to help and support local businesses and farmers.
“I am already reaching out to certain farmers so we can implement what they have into our menus,” he said. “I really believe in supporting our locals. I won’t bring in any outside wines. Here, we help each other out.”
The first farm to have its fare featured is RG Family Farm and their heirloom tomatoes.
“As soon as I have more time, I am going to branch out and talk to other farms. It was my intention right from the start.”
He works alongside other local restaurants, too. “Marcus and Gabe at Nosh, we’re very supportive of each other. We’re sending people each other’s way.”
He also credits his staff for their hard work bringing the restaurant to life.
“We’re like family, all working together and trying to take this restaurant to another level. They are all talented in every single way,” he said.
One item on the menu is the uni crostini, which Nguyen developed. It’s a toasted baguette with uni (sea urchin) butter topped with fresh uni, drizzled with shouy sauce and finished with shredded celery and micro cilantro.
Nguyen doesn’t want to limit himself, and wants the menu to keep evolving.
He even has plans for his next restaurant. He wants to develop a menu with no recipes to keep the chef motivated to try new dishes — whatever the chef creates is what’s on the menu.
But so far, M Sushi Bistro is continuing to grow and evolve. Next, Nguyen wants to bring in fresh and live seafood, like lobsters and crabs. There are also plans to expand a banquet room and a back patio.
The response to the new restaurant has been very positive, he said. It’s now on its third week, and it’s been packed every night, he said.
In addition to the creative menu, he wants his customers to feel like home. Under the restaurant’s M, which stands for Minh — his first name — is a Japanese character which means ‘home’ or ‘family.’
“I want everyone here to grow, not just us, but the whole Lodi community. In the food industry, in the wine industry. I believe it’s not just an individual effort, it’s a community effort. I want this place to be our home. Everybody that comes in here are welcome to our home.”