After visiting several sushi and hibachi restaurants, Jian Yi Pan noticed a trend of degrading portion sizes and quality. In an effort to reverse this trend, with the aid of his sushi-loving 5-year-old daughter, Jian opened Sumo. Celebrating its two-year anniversary, the chefs of Sumo prepare hibachi-style meals for their guests by frying rice and grilling fresh proteins on giant skillets built into the middle of the restaurant's tables. Although the delicious aroma of their food certainly commands attention, they capture the full admiration of their guests with stunning knife and fire tricks, such as summoning flames or juggling blades as they cook. Behind the sushi bar, they practice a less flashy form of knife work as they carefully slice rice, meat, fish flown in from Japan, and seaweed into bite-size colorful rolls and morsels. As sushi and hibachi dishes fight for dinner supremacy, Sumo’s decor celebrates the celebrity of sumo wrestlers in feudal Japan by showing their contests of strength beneath the rising sun and the adoration of kimono-clad fans as they walk the streets of cities and villages.