The Beginning

Anko's journey began in Westport Village under Chef Hiko, his mentor for over ten years. Chef Hiko taught Anko the meticulous craft of traditional sushi-making, instilling in him a deep respect for the art. "I was really lucky," Anko shares, reflecting on his time in a traditional, old-school environment where quality was paramount. But as time passed, Anko felt the need to strike out on his own.

“It was time for something different,” he says. After years of working under someone else, the drive to work for himself, to be in control of his own creations, took over. It wasn't an easy path, as he admits, being young and new in the industry. No one wanted to take a chance on him. Fortunately, a close friend encouraged him to open his own place in the neighborhood. And thus, Anko Sushi was born.

The Neighborhood Sushi Spot

What sets Anko Sushi apart is its commitment to serving the local community. Living in the area for over a decade, Anko felt a deep connection to the neighborhood. Opening a sushi restaurant here wasn't just a business decision—it was a way to give back to the place he calls home.

“We serve the neighborhood,” Anko says simply. This community-first mentality influences everything from the pricing to the friendly atmosphere of the restaurant. Unlike other high-end sushi spots that can charge hundreds for an omakase menu, Anko keeps his prices accessible, especially considering the quality of the seafood he imports.

Sourcing from Japan's Largest Fish Market

Anko takes pride in the fact that all his fish is imported from Toyosu Market in Tokyo, the largest fish market in Japan. This direct connection allows him to offer his customers the finest and freshest seafood, shipped via a third-party service that also supplies restaurants like Nobu and Morimoto. While the cost is high, Anko finds ways to manage. “I'm not paying anybody; I'm just paying for myself,” he says, which allows him to keep prices reasonable without compromising on quality.

The process, he explains, is quick and efficient: “It takes about three days from the market to here.” This ensures that his customers always get the freshest fish possible, a rarity in Louisville.

The Omakase Experience: A Louisville First

Anko Sushi offers an omakase menu that has quickly become a hit with locals. Unlike in larger cities, where omakase is common, Louisville had not yet experienced this intimate dining tradition. “I don't want to open just another Japanese restaurant,” Anko explains. His goal was to offer something different and authentic, which led him to focus on omakase—a curated, chef-driven experience.

For just $50, customers can enjoy a 14-piece selection of fish, each piece carefully prepared and paired with unique toppings. From bluefin tuna with mushrooms to Wagyu topped with uni caviar, every bite is a reflection of Anko's dedication to craftsmanship.

“I want good quality,” Anko emphasizes, “and I'm doing what I like.”

Challenges and Rewards of Going Solo

While Anko is passionate about what he does, running a restaurant on his own is no easy feat. “I work eight days a week,” he jokes, revealing the long hours and physical toll it takes. "Being a one-man show means I have to stay on top of things and be on my A-game every day." The pressure mounts during busy times, and the wait can get stressful. Yet, despite these challenges, he takes it all in stride. After all, this is the life he chose, and the freedom that comes with being his own boss is worth it.

“I make my own hours and a little more money,” he laughs, but more importantly, he has the freedom to create a menu that reflects his personal taste and expertise.

The Future: A Bigger Dream

Anko Sushi may be small now, but the chef has big dreams. He plans to expand into a full-service restaurant with an evolving menu based on seasonal fish from Japan. Though currently working solo, Anko knows he'll need a team to grow. Social media has been a key tool in building his brand, with over 6,000 Instagram followers in just eight months. By showcasing his food and connecting with the community, he's grown his following and customer base quickly. Grateful for the support, Anko looks forward to continuing his journey and bringing even more to Louisville's food scene.

For more information on Anko Sushi and their journey, follow them on Instagram and Facebook for the latest updates.