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About this Business
From Our Editors
Following in the footsteps of his father and brother—40- and 20-year veterans of the restaurant business, respectively—James Mou took his first kitchen job at age 13. After mastering the craft of sushi over more than a decade, James opened his first restaurant in California at 24. These days, his exquisitely assembled specialty rolls and signature dishes dazzle palates alongside classic Japanese cuisine at Rock & Roll Sushi.
As diners cozy into booths or unwind in the lounge area, James and his culinary team whip up favorites such as vegetable tempura and chicken katsu with a curry sauce. Guests at the sushi bar can watch chefs work with everything from the smoked salmon, avocado, and cream cheese of the Philadelphia roll to the white-fish-topped crabmeat of the Rangers Roll—an homage to what the fish rangers wore on their heads before they could afford hats. To wash down each bite, James stocks his bar with domestic and imported wine and beer, Japanese sakes, and fixings for more than 10 cocktails.
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