Sushi Kai
Sushi Kai, led by Simon Shargo, brings authentic Omakase dining to life with premium fish flown in from Japan. Discover how this intimate sushi experience is redefining fine dining in Fort Lee, NJ.
For Simon Shargo, opening Sushi Kai was the result of years of dedication, travel, and a deep love for Japanese cuisine. Coming from a family of restaurateurs, he was raised around hospitality—his father and grandfather ran a successful Eastern European restaurant in Brooklyn—but his vision was different.
After running a poke and ramen spot for eight years, Simon sold it to fully focus on Omakase. Determined to master the craft, he traveled to Japan, learned from top sushi chefs, and built direct relationships with fish vendors. In 2020, he opened Sushi Kai, an intimate Omakase restaurant dedicated to authenticity, seasonality, and an elevated dining experience.
Opening a Dream in the Midst of a Pandemic
Like many restaurant owners who launched during COVID-19, Simon faced significant obstacles.
“We signed the lease right before COVID, and then for six months, everything was shut down—the township, the building department, everything,” he recalls. “When we finally opened, we were only able to do takeout.”
Despite the rough start, Sushi Kai endured, thanks to Simon’s dedication and the meticulous attention to detail that defines the restaurant.
A Space as Thoughtful as the Cuisine
Everything about Sushi Kai is intentional—from the ingredients flown in directly from Japan to the ambience that transports guests into a refined dining experience.
“We hired a design firm to help bring our vision to life, but I already knew the look and vibe I wanted,” Simon says. “Since we’re charging a premium, we want everything to be premium—from the design to the service to the menu.”
That attention to detail extends to the intimate seating arrangement. Sushi Kai has just 12 counter seats and six table seats, ensuring an exclusive experience where guests interact directly with highly trained chefs.
“In order for an Omakase restaurant to execute at a high level, it’s important to keep it small,” Simon explains. “Our team includes three highly trained chefs who have worked in Michelin-starred restaurants in New York City and beyond. This allows us to provide every guest with a truly personalized experience.”
What True Omakase Means at Sushi Kai
As Omakase-style dining grows in popularity, Simon is adamant about preserving its authenticity.
“There are a lot of places using the term Omakase, but they’re really just doing Omakase-style dining,” he says. “They’re turning tables in 30 to 45 minutes and offering entry-level pricing, which is great for consumers—but it’s not true Omakase.”
At Sushi Kai, guests are given a two-hour dining experience featuring the highest-quality fish, 90% of which is flown in daily from Japan. Thanks to relationships Simon built during his travels, the restaurant sources directly from Japanese fish markets, ensuring unique offerings that evolve with the seasons.
One of the standout ingredients? Hokkaido sea urchin.
“We only use premium sea urchin from Hokkaido—it’s the best,” Simon says. He also takes pride in serving hikarimono, a rare silver-skin fish that requires expert preparation.
“These fish are tiny—some are the size of your hand. It takes real skill to clean them properly,” he explains. “Sometimes, you only get one or two pieces out of a single fish, so we may have to clean 40 to 45 of them in a night.”
That level of precision and craftsmanship is what makes Sushi Kai stand out.
What’s Next for Sushi Kai?
As Sushi Kai heads into 2025, Simon remains focused on growth and refinement.
“We constantly review the entire year—our menu, customer feedback, plating, everything,” he says. “We’re dedicated to evolving and getting better every day.”
Ultimately, Simon envisions Sushi Kai as a brand that will stand the test of time.
“We’re here to stay,” he says. “We’re focused, we’re dedicated, and we’re always striving to be better.”