Van Phan was born in Saigon, Vietnam in February of 1972. While still an infant, he was separated from his family when they migrated to the United States. Fortunately, he was able to reunite with them many years later in Northern California's San Francisco Bay area at the age of seventeen.
While still in high school, Van began working at a Japanese restaurant, Tachi Sushi, to help with his family's finances. Through five years of hard work and dedication, he was able to work his way up from dishwasher, prep cook, and eventually head kitchen chef. Despite his quick rise through the ranks, he always had a passion to become a sushi chef. Luckily, he was able to convince his Master Sushi chef, Mr. Suwa, to allow him to train the art of sushi making. It was there that Van would be able to follow his passion and hone his skills as Mr. Suwa taught him both the traditional Japanese as well as sushi cuisines. In adition, Mr. Van began implementing his modern style of fusion Japanese cuisine in combination with the traditional style.
As a head sushi chef, there were three elements that Van always believed are most enssential in Japanese cuisine. The first two are high quality ingredients as well as freshness of the seafood. These are enhanced byhis creativity and passion to not only create the best dishes, but also to bring the finest level of customer service to each and every one of his customers.
After twenty years of living and working in California, Van and his brother, Mr. Chuong, decided to move back to Vietnam to be closer to their mother, who has recently returned to her home country. The two brothers helped her run a wedding banquet hall in Saigon, which would remain successfull for several years. After her retirement, they decided to pursue their dream in opening a sushi restaurant.
Modern Japanese cuisine finally became reality in Saigon as the original Ichiba Sushi Vietnam at 204 Le Lai opened its doors on the 23rd of December, 2013
We are committed to providing our customers with the finest level of hospitality. From the moment you walk through our doors, you will be greeted by our staff and treated warmly, promptly, and graciously throughout the course of your meal.
We use high quality, fresh seafood and kitchen ingredients in creating our dishes without sacrificing on value. We also fuse traditional with modern Japanese cuisine to keep our menu fresh and unique.
By staying to true to our slogan " Fine and fresh" we ensure that you leave our restaurant happy and with a smile on your face. We train our staff to ensure this guest satisfaction, and this in turn promotes teamwork and a feeling of pride in working for ICHIBA SUSHI VIETNAM, as we owe our success over the years to them as well as our customers!