Moscow residents have plenty of choice when it comes to dining options and the active restaurant scene in the community. Whether someone may be in the mood for a hamburger, Mediterranean cuisine, traditional Mexican dishes or one of the many fast-food options available, there is one fan-favorite that’s been satisfying cravings on the Japanese side of Moscow’s foodscape.
SushiMan Moscow, owned and operated by Jonathan Rau, has been a popular sushi option in Moscow since 2019. Rau began experimenting with local catering in 2019 before fully committing to starting his own business in food service.
“It started out as a Moscow thing, and will always be a Moscow thing,” Rau stated in a text interview.
Rau began training in sushi preparation in 2018 under Chef Andy Matsuda in Los Angeles, California. Originally a worker in the entertainment industry, Rau was experiencing burnout and pursued training in the unique trade that he already held a passion for. Rau plans to return to L.A within the next year to continue to refine his techniques and receive more training from Chef Matsuda.
“It was an intense and very focused environment where I learned a great deal about traditional Japanese cuisine,” Rau stated.
During the winter season, Rau offers pre-orders to be made and picked up from Colter’s Creek Winery, a wine tasting room in Moscow, every Friday evening from 4:00 p.m-7:00 p.m.
“At the end of my first market season, I wanted to keep momentum, and my wife encouraged me to ask Colter’s Creek if they would be interested in a pop-up night,” Rau stated.“ They have been great from the jump, and so welcoming. They really extended a branch and have encouraged my creativity by always being open and letting me try new things there.”
Rau has also recently collaborated with Hunga Dunga Brewing Co., a local bar, by offering pop-up nights expected to continue into the warmer season.
Customers have the option to text Rau directly at 323-304-1456 to order any variety of eight-piece sushi rolls or hand rolls including spicy-tuna, smoked salmon, fried spam, California, veggie, or an occasional special.
“My goal is to do a few rolls that are tasty and comforting, as opposed to offering an overwhelming amount of rolls that may be hit or miss,” Rau stated. “I want to create tastes that people crave, and that are consistent with every visit.”
Besides the weekly Friday pick up period, Rau also offers catering for small gatherings throughout the week.
During the warmer season from May to Oct., Rau participates as a regular vendor at the Moscow Farmers Market, providing freshly-made hand rolls on Saturdays and pop-ups on Fridays.
Rau makes a point to locally source all ingredients, collaborating with local vendors and stores for rice, fish, and vegetables used in his rolls. Fish in particular is sourced from The Fish Folks, providing a mobile shop every Friday at the Moscow Co-Op from March to Dec. Rau also sources his rolls’ cucumbers and bell peppers from Deep Roots Farm located in Moscow.
“The Moscow Farmers Market is such a great venue to test drive a new business, and I knew it would give me the foot traffic and experience I would need to get my feet wet in the shortest amount of time,” Rau stated. “From the minute the market opens, there is a buzz and it is non-stop till the closing bell.”
Currently, Rau’s business has not been severely affected by the ongoing COVID-19 pandemic that has shaken several other smaller Moscow businesses.
“As strange and difficult as this pandemic has been on the whole, I have to say that I have felt very blessed that food service has been considered essential from the beginning,” Rau stated. “Things have been tricky to say the least, but the community has been so supportive, and being able to keep the business going through the adversity has been really rewarding.”
Looking to the near future, Rau anticipates opening a full food truck for SushiMan Moscow this coming spring, allowing him to have more mobility, customer interaction and event-planning capacity than ever before.
“I really do like getting out there and being with people. The social aspect is something that I think I really needed in order to better understand the relationship between having a job and communicating with humanity,” Rau stated. “I always looked at these two things as separate, but I am finally learning to marry them. Nothing makes me happier than meeting a new customer, and serving them for the first time, only to have them return again a few minutes later asking for more.”
For more information on SushiMan updates and business announcements, visit SushiMan-Moscow, ID on Facebook, @sushimanmoscow on Instagram or visit SushiManMoscow.com.
Katarina Hockema can be reached at [email protected] or on Twitter @kat_hockema