A Food Critic Came to Our Sushi Restaurant. We Didn’t Change a Thing. He Gave Us 27/30.
It All Started at a Gym. Because Apparently That’s Where You Find Food Critics Now.
September 21, 2026.
Just another Monday morning.
Somewhere in Lakewood, Colorado, my buddy Dave was doing what normal people do at the gym. Lifting weights, getting some exercise, making conversation.
And apparently running an unpaid marketing campaign for my restaurant.
Thanks, Dave. 😂
During his workout, Dave struck up a conversation with a gentleman named Ross, who happens to run a YouTube channel called Ross Eats, dedicated to exploring restaurants, discovering great food, and sharing the stories behind family-owned businesses across America.
Naturally, Dave started talking about his buddy’s little sushi restaurant tucked away in the mountains of Evergreen, Colorado.
Mine.
He told Ross about the food, the creativity, and particularly a yellowtail sashimi dish that he insisted was worth trying.
And apparently, Dave did a pretty convincing job.
Because later that morning, I received an Instagram message.
It was Ross.
He explained that he’d met Dave at the gym, heard about Sushi Win Jr., and wanted to come experience the restaurant for himself.
But there was something about his message that immediately caught my attention.
He wasn’t asking for free food.
He wasn’t requesting a discount.
He wasn’t offering some complicated promotional package.
He simply wanted to visit, learn about our family’s story, try our food, and share the experience with his audience.
And he made it clear that he’d be paying for his meal.
Now THAT was refreshing.
I happily welcomed him and we scheduled his visit for September 22.
Little did I know that one conversation between two guys at a gym would turn into one of the most memorable moments of my restaurant career.
And the funniest part?
My parents had absolutely no idea what was about to happen.
The Food Critic Was Coming. My Parents Didn’t Know. And I Wasn’t Changing a Thing.
Here’s where things get interesting.
I knew Ross was coming.
I knew he would be filming.
I knew he had eaten at sushi restaurants ranging from casual neighborhood establishments to high-end dining destinations.
And I knew he’d be sharing his experience with thousands of people.
Was I nervous?
Not particularly.
Was I excited?
OH, ABSOLUTELY.
Because here’s the thing.
I’ve spent years developing the food we serve at Sushi Win Jr. I’ve experimented with ingredients, refined recipes, challenged traditional combinations, and worked tirelessly to create something that stands apart from the endless sea of copy-and-paste sushi menus.
I know what goes onto our plates.
I know the quality of seafood we purchase.
I know the portions we serve.
And I know the standards we’ve worked so hard to establish.
So when Ross asked to visit, I didn’t feel the need to put on some elaborate performance.
In fact, I did the opposite.
I didn’t tell my parents that a food critic was coming.
My parents were working in the kitchen, preparing food just as they normally would.
I didn’t personally prepare Ross’s dishes.
I didn’t instruct anyone to make his portions bigger.
I didn’t request special ingredients or ask for prettier presentations.
And I certainly wasn’t about to serve him something that an ordinary customer couldn’t expect to receive.
Because what’s the point of impressing a food critic if you can’t deliver that same experience to the next person who walks through your doors?
If Ross was going to review Sushi Win Jr., I wanted him to experience the restaurant as it genuinely operates.
No special treatment.
No smoke and mirrors.
Just our family, our food, and a guy with a camera who was about to eat a whole lot of sushi.
Let the food speak for itself.
First Course: The Yellowtail That Almost Never Existed
Ross gave me a wonderful opportunity.
He essentially told me to go to town and bring him whatever I wanted.
Now, you give a guy like me that kind of creative freedom, and you’re either going to have an incredible meal or wonder whether I’ve completely lost my mind.
Possibly both.
Naturally, I started with one of my favorite creations.
Sashimi New Style: My Little Beethoven Symphony
Beautiful slices of yellowtail sashimi, carefully presented with a combination of complementary flavors, textures, and our house preparation.
On the surface, it’s an elegant Japanese-inspired dish.
But behind it is a story that’s a little ridiculous.
I’m allergic to yellowtail.
Yes.
You read that correctly.
I created a signature yellowtail dish that I cannot personally eat.
Now, why on earth would I do something like that?
Well, think about Ludwig van Beethoven.
One of history’s greatest composers continued creating extraordinary music despite losing his hearing.
He couldn’t fully experience his own masterpieces the way his audience could.
And here I am, creating a yellowtail dish that I can’t personally taste.
Obviously, I’m not comparing myself to one of the greatest musical geniuses in human history.
But I couldn’t resist the irony.
So, affectionately, I call this creation my Beethoven.
And apparently, the symphony was playing beautifully that afternoon.
When Ross saw the plate, his first reaction was:
“I don’t think I’ve ever seen a plate of yellow tail that looks so pretty.”
Then came the first bite.
And this was the moment I’d been waiting for.
He described the tenderness of the fish, the savory sauce, the garlic, and the contrasting textures.
Then he said something that made me particularly proud.
“Like I would come back just for this.”
And shortly afterward:
“I will be having dreams about this.”
Well, Ross, I hope they’re pleasant dreams.
Preferably ones involving yellowtail and not me chasing you through Evergreen with another plate.
He even declared the dish a Ross’s Rec, his personal recommendation.
Not a bad opening act for a chef who can’t eat his own yellowtail.
Beethoven would be proud.
Probably confused.
But proud.
Three Experimental Sushi Rolls Walk Into a Food Review…
Now that we’d gotten the opening act out of the way, it was time to have some fun.
One of my favorite parts of owning Sushi Win Jr. is the freedom to experiment.
I don’t believe a restaurant menu should remain frozen in time simply because something has always been done a certain way.
Food is an art.
And art evolves.
Sometimes that means taking an unusual ingredient and finding a way to make it work.
Sometimes it means combining flavors from completely different cuisines.
And sometimes it means creating something that makes my parents look at me like I’ve finally gone off the deep end.
For Ross, I brought out three experimental sushi rolls I’d been developing for our next menu printing.
None of them were ordinary.
And that’s exactly the point.
🎡 Piccadilly Circus: London Meets Japan
Let’s start with a little trip across the pond.
The Piccadilly Circus is built around tempura red snapper, fried enoki mushrooms, steamed bok choy, homemade ponzu, and minced garlic.
An unusual combination?
Absolutely.
But there’s a method to the madness.
The name actually came from one of our customers.
When you hear Piccadilly Circus, you think of London.
And when you think of classic British food, what’s one of the first things that comes to mind?
Fish and chips!
So I took that inspiration and ran with it.
Crispy tempura fish, delicate mushrooms, vegetables, and a savory sauce, all brought together in sushi form.
When Ross took his first bite, he immediately recognized the inspiration.
“Literally tastes like I’m eating fish and chips inside of a roll.”
He followed it with:
“I’ve never had something like that before.”
BINGO.
That’s precisely what I was hoping to accomplish.
Not just another sushi roll.
An experience someone hasn’t had before.
🌲 Ever”Fresh”: A Little Taste of Evergreen
Next up was a creation inspired by the place we call home.
Ever”Fresh”.
Another name suggested by one of our wonderful customers.
This roll features salmon and blanched asparagus, topped with roasted bell pepper, maguro tuna, smoked sea salt, black pepper, and wasabi ponzu.
I wanted something refreshing.
Something vibrant.
Something that celebrated individual ingredients rather than drowning everything in sauce.
And when Ross tasted it?
“I’m in heaven right now.”
Well, that’s encouraging.
He was particularly impressed by how crisp and flavorful the vegetables were.
He talked about tasting the individual ingredients, from the asparagus to the salmon, tuna, and roasted peppers.
And that’s exactly the kind of reaction I love.
Because freshness isn’t just about seafood.
It’s about how every ingredient contributes to the finished dish.
The fish should taste like fish.
The vegetables should taste like vegetables.
And the flavors should complement each other rather than compete for attention.
Simple philosophy.
Not always simple execution.
🌴 Tropic Thunder: Things Are About to Get a Little Ridiculous
And finally, my newest creation.
Tropic Thunder.
No, it has absolutely nothing to do with the movie.
I just love the name.
And frankly, once you see what’s going into this thing, I think you’ll understand why.
We start with a tempura shrimp roll featuring green onions and wasabi tobiko.
Then we top it with salmon, mango, garlic salt, and spicy mayo.
But we’re not done.
Oh, no.
We introduce a blowtorch.
Because apparently I can’t leave well enough alone.
A little flame brings out those wonderful smoky, lightly charred flavors.
Then comes roasted jalapeño purée and a teriyaki soy sauce to tie everything together.
Sweet.
Savory.
Smoky.
Spicy.
Crunchy.
A little tropical vacation with a passport full of questionable decisions.
And Ross?
He loved it.
He particularly appreciated the smoky flavor created by the torch.
But what caught my attention was something else he noticed.
The rice-to-filling ratio.
He pointed out that many sushi restaurants use thick layers of rice, leaving relatively little room for the ingredients customers actually want.
Then he looked at our rolls.
And he recognized the difference.
Generous fillings.
Thin layers of rice.
Plenty of seafood, vegetables, and contrasting textures.
He described the experience as the opposite of restaurants that rely too heavily on rice.
And that meant a lot to me.
Because that observation gets straight to the heart of what I’m trying to accomplish.
People work hard for their money. I want them to feel good about spending it here.
By the end of the three-roll tasting, Ross had declared every single one of them a personal recommendation.
Then came the comment that made me smile.
“He’s a wizard.”
A wizard?
Well, I don’t know about all that.
But if anyone needs me, I’ll be in the kitchen waving my magic wand.
It’s actually a blowtorch.
Please don’t tell OSHA.
“This Is Literally Some of the Best Sushi I Have Ever Eaten.”
There are certain things you hear as a restaurant owner that stay with you.
A customer telling you they drove an hour just to eat your food.
Someone celebrating a birthday or anniversary at your restaurant.
A family returning year after year because your little establishment has become part of their traditions.
Those moments matter.
But hearing someone who has visited numerous sushi restaurants say something like this?
“This is literally some of the best sushi I have ever ever eaten.”
That hits differently.
Ross wasn’t saying it because I asked him to.
He wasn’t reading a promotional script.
He wasn’t being compensated to recommend our restaurant.
He was reacting to what was on the plate.
And I was incredibly proud.
But here’s something important.
I don’t take a compliment like that lightly.
Not even a little.
Because when someone tells thousands of people that your sushi is among the best they’ve experienced, you’ve suddenly got a reputation to live up to.
And I welcome that responsibility.
If anything, it makes me want to work harder.
To keep experimenting.
To keep improving.
To keep raising the standard.
Because I don’t want someone to visit Sushi Win Jr. based on Ross’s recommendation and leave thinking, “Well, that was overhyped.”
I want them to take their first bite and understand exactly what he was talking about.
And maybe, just maybe, discover something even better.
Wait, You Don’t Like Raw Fish? I’ve Got You Covered.
One misconception about sushi restaurants is that you need to love raw seafood to enjoy eating at one.
Absolutely not.
At Sushi Win Jr., I’ve worked to develop a menu that welcomes people with different preferences.
Because there’s nothing worse than a group of friends deciding where to eat and having one person say:
“Well, I don’t eat sushi.”
Don’t worry, buddy.
I’ve got something for you, too.
Beef Donburi: Sake-Marinated Tenderloin and a Beautiful Egg Yolk
For Ross, we brought out our Beef Donburi.
Tender beef marinated with sake, served over rice and topped with a marinated egg yolk and green onions.
Rich.
Savory.
Comforting.
And absolutely no raw fish required.
Ross appreciated the tenderness of the beef and the sweetness introduced by the sake marinade.
He gave it 4.5 out of 5.
A strong showing for a dish that proves a Japanese restaurant can offer plenty beyond sushi.
And then came one more roll that caught his attention.
Lost City of Atlantis: Yes, There’s Pear in My Sushi.
The Lost City of Atlantis.
Tuna.
Salmon.
Pear.
Topped with blue crab, green onions, Old Bay seasoning, and spicy truffle sauce.
Now, I know what some of you are thinking.
Ryan, why on earth are you putting pear in sushi?
Because I can.
And because it’s delicious.
The sweetness and crisp texture of pear create a wonderful contrast against the seafood and savory toppings.
It’s one of those combinations that sounds unusual until you actually try it.
And Ross had the exact reaction I was hoping for.
“Pear and sushi. Who knew?”
He rated it 5 out of 5.
See?
Sometimes you’ve just got to trust the process.
Even when the process involves fruit.
Good Food Is Only Half the Experience
Something I’ve always believed is that a restaurant should offer more than a meal.
It should offer an experience.
And one of the things that makes Sushi Win Jr. special is our location.
We’re tucked away in Evergreen, Colorado, surrounded by the natural beauty of the Rocky Mountain foothills.
It’s a beautiful drive from Denver, Morrison, Lakewood, and the surrounding communities.
And when you arrive?
You’re greeted by mountain scenery, a welcoming dining room, and an atmosphere that reflects our family’s personality.
But there’s another detail I particularly love.
The murals.
If you’ve visited Sushi Win Jr., you’ve probably noticed the artwork decorating our restaurant.
Those aren’t generic decorations ordered from a restaurant supply catalog.
My father painted them by hand.
One of my favorites is an abstract piece that can appear to depict a glacier at first glance and a crashing wave at another.
Two completely different natural forces captured in one painting.
And I love how it connects the ocean-inspired cuisine we serve with the mountains surrounding us.
When Ross learned that my father painted the murals, he was genuinely impressed.
He also took time to appreciate the scenery outside.
At one point, he said:
“I’ve never had sushi with this kind of view ever.”
And later, he described our restaurant as a little oasis in the mountains.
That’s exactly what I want Sushi Win Jr. to be.
A place where you can escape the ordinary for a little while.
Where the drive is part of the adventure.
Where the scenery is beautiful, the food is memorable, and you leave feeling like the trip was worth making.
Which brings me to our favorite saying.
Worth the trip.
Or, as I like to say to my fellow motorcycle enthusiasts:
Worth the ride. 🏍️
The Score: 27 Out of 30
Now, after all the food, the conversation, the scenery, and the occasional questionable joke, it was time for Ross’s final assessment.
His review evaluated Sushi Win Jr. across three categories.
Category
Rating
🍣 Food 9.5/10
💰 Value 8.5/10
🏔️ Vibes 9/10
TOTAL
27/30
Ninety percent.
Not too shabby for a little family-owned sushi restaurant in the mountains.
And while I’m incredibly proud of the food score, I appreciate that Ross considered the entire experience.
Because that’s what dining out should be about.
The quality of the ingredients.
The care behind the preparation.
The value you receive.
The atmosphere.
The people.
And the memories you take home afterward.
In his closing remarks, Ross encouraged viewers throughout the Denver metropolitan area, Morrison, Black Hawk, and even visitors attending concerts at Red Rocks Amphitheatre to consider making the drive to Evergreen.
He explained that his party spent just under $200 on everything featured in the review and spoke highly of the quality and quantity of food they received.
And then he endorsed something I’ve been trying to communicate for years.
That Sushi Win Jr. is worth traveling for.
But what happened after he left might have been even more exciting.
Apparently, Ross Wasn’t Done Talking About Us.
A few days after his visit, Ross started sharing his experience on Instagram.
And let me tell you.
He did not hold back.
One story featured our sushi with the words:
“Worth the trip.”
Followed by:
“10/10 (and I don’t do 10’s)”
Now, to be clear, his official YouTube review score was 27/30.
But seeing that enthusiastic Instagram reaction?
I’ll happily take it.
Another story featured our yellowtail sashimi, accompanied by a playful observation that the dish hadn’t lasted very long.
Apparently, Beethoven’s symphony was still playing in his head.
And on September 25, Ross sent me another message.
He told me that several people had already been asking about the restaurant.
This was before the full YouTube video had even been released!
By October 16, when the episode finally premiered, the excitement was beginning to spread to his YouTube audience.
One viewer commented on how fantastic the yellowtail looked.
Ross replied that it had been an incredible highlight.
Another viewer mentioned they’d been waiting to see the sushi restaurant Ross had been talking about.
His response?
They needed to check it out on their next ski trip.
And that’s when it really started sinking in.
People who had never heard of Sushi Win Jr. were discovering our restaurant.
People outside Evergreen were seeing our food.
And people who might never have considered driving into the mountains for sushi were suddenly curious.
For a small family-owned business, that kind of exposure means something.
Not because it guarantees anything.
But because it creates an opportunity.
An opportunity to welcome new faces.
An opportunity to share our family’s story.
And, most importantly, an opportunity to put some really good food in front of people.
Meanwhile, My Dad Had Approximately 47 Questions.
Now, remember how I mentioned that my parents had no idea a food critic was coming?
Well, I decided to keep the surprise going.
When Ross published the video, I didn’t immediately explain everything to them.
Instead, I pulled it up on their smart TV.
And I let them press play.
What happened next was absolutely priceless.
My dad immediately started asking questions.
“Did you call him?”
“How do you know him?”
“Did you pay him?”
“Who is this guy?”
“When did he come?”
Dad.
DAD.
JUST WATCH THE VIDEO! 😂
But as the episode continued, something wonderful happened.
His curiosity turned into genuine admiration.
And interestingly enough, he wasn’t just impressed by the compliments about our food.
He was impressed by the craftsmanship behind the video itself.
He loved how professionally everything was filmed.
He appreciated the editing.
He noticed how carefully Ross and his cameraman captured the details of the restaurant.
The beautiful food.
The atmosphere.
The scenery.
The dining room.
And, of course, his murals.
He kept talking about how well the video was put together and how thoroughly it showcased our little establishment.
And that made me smile.
Because I realized something.
My father was appreciating Ross’s craftsmanship in the same way Ross had appreciated ours.
Different art forms.
Different tools.
Different creative processes.
But the same appreciation for someone who genuinely cares about doing good work.
Ross saw the effort behind our food.
My father saw the effort behind Ross’s filmmaking.
And I got to sit there and enjoy watching both worlds come together.
That moment meant a lot to me.
Because Sushi Win Jr. isn’t just my restaurant.
It’s part of my family’s story.
My parents built the foundation.
They spent years working, sacrificing, and creating something that became an important part of our lives.
And when I took over, I wanted to honor what they’d built while introducing my own ideas, creativity, and ambitions.
Change isn’t always easy.
Especially in a family business.
But seeing my father watch someone celebrate what we’ve created together?
That’s a memory I’ll carry with me for a long time.
The Hard Work, the Sacrifices, and the Fruits of Our Labor
I want to share something a little more personal.
Owning a restaurant is not nearly as glamorous as social media sometimes makes it look.
Sure, you get to see beautiful food.
You get to meet wonderful people.
You get to experiment with ingredients and occasionally play with fire.
Literally.
But behind the scenes?
It’s a lot of work.
Long days.
Early mornings.
Late nights.
Constant problem-solving.
Managing expenses.
Finding reliable suppliers.
Maintaining standards.
Developing recipes.
Making difficult decisions.
And trying to keep everything moving while remembering that you’re also supposed to have a life somewhere in there.
When I took over Sushi Win Jr., I didn’t want to simply maintain the status quo.
I wanted to build upon what my parents had created.
I wanted to introduce new ideas.
I wanted to challenge myself.
And I wanted to demonstrate that a small, independently owned restaurant in Evergreen could offer food worth traveling for.
That meant taking risks.
Experimenting.
Making mistakes.
Learning from them.
And occasionally creating something so unusual that even I had to stop and wonder whether it would actually work.
But that’s part of the fun.
And over time, you begin to see the fruits of that labor.
Customers returning.
Families bringing their friends.
People driving from Denver, Highlands Ranch, Lakewood, and beyond.
Guests sharing their experiences online.
And now?
A food reviewer traveling into the mountains, tasting our food, and telling his audience that it was among the best sushi he’d experienced.
I won’t pretend that doesn’t feel incredible.
It does.
It makes me proud.
It makes me grateful.
And it makes me feel that the dedication, sacrifices, and countless hours spent refining this restaurant are producing something meaningful.
But above all?
It makes me humble.
Because the moment you start believing you’ve reached the top is the moment you stop climbing.
And I have absolutely no intention of stopping.
Recognition Isn’t the Finish Line. It’s Another Reason to Keep Going.
Here’s something I want to make very clear.
I’m proud of that 27/30.
I’m proud of the 9.5/10 food rating.
I’m proud that Ross enjoyed the experimental rolls.
I’m proud that he appreciated our portions, our ingredients, our atmosphere, and the story behind our restaurant.
And I’m especially proud that my parents helped make all of this possible without even knowing they were being reviewed.
But I don’t see this recognition as a finish line.
I see it as motivation.
Motivation to keep learning.
To keep refining my craft.
To keep developing new dishes.
To keep finding ways to give customers more value for their hard-earned money.
And to keep pushing the boundaries of what people expect from a small family-owned sushi restaurant.
Because here’s the thing.
If someone visits Sushi Win Jr. tomorrow because Ross recommended us, I want them to experience the same quality and care he received.
If they come back six months later, I want them to discover something new.
And if they return years from now?
I want them to look around and see how much we’ve continued to grow.
Not because we’re chasing awards or recognition.
But because I genuinely love what I do.
I love feeding people.
I love seeing someone’s reaction when they taste something unexpected.
I love watching a customer discover a new favorite dish.
And I love having the freedom to wake up one morning with some ridiculous culinary idea and think:
“You know what? I wonder if I can make that work.”
Sometimes it does.
Sometimes it doesn’t.
And sometimes it turns into a sushi roll that a food reviewer calls absolutely ridiculous.
I’ll take those odds.
To Ross, Dave, My Parents, and Everyone Who’s Supported Us
Before wrapping this up, I want to say a few things.
To Ross:
Thank you.
Not just for the wonderful review, but for the way you approached the entire experience.
You reached out with genuine curiosity.
You respected the fact that we’re a small family-owned business.
You wanted to hear our story.
You paid for your meal.
And you took the time to capture the details that make Sushi Win Jr. special.
From the food to my father’s murals, from the mountain scenery to the people behind the restaurant, you created something my family will always be able to look back on with pride.
Your mission to highlight family-owned restaurants across all 50 states is something I genuinely admire.
And I’m honored that Sushi Win Jr. became part of your Colorado journey.
Keep doing what you’re doing.
You’re making a difference for small businesses.
To Dave:
Buddy.
I don’t know what kind of workout you were doing that morning, but apparently your mouth was getting just as much exercise as the rest of you.
Thank you for talking about my restaurant.
Thank you for believing in what we’re doing.
And thank you for introducing someone to Sushi Win Jr. who might otherwise never have discovered us.
Next time, maybe bring a few more people from the gym.
Preferably hungry ones.
To my parents:
Thank you for everything.
For building the foundation of this restaurant.
For continuing to show up and work alongside me.
For supporting my sometimes unconventional ideas.
And for trusting me to carry our family business into its next chapter.
I know change hasn’t always been easy.
But I hope moments like this help demonstrate why I believe so strongly in what we’re building together.
And Dad?
I’m still laughing about those 47 questions.
To our customers and the Evergreen community:
Thank you for continuing to support our little family restaurant.
Whether you’ve been dining with us for years, recommended us to a friend, left a thoughtful review, or simply stopped by for a meal, you’ve helped make moments like this possible.
Small businesses don’t grow through passion alone.
They grow because people give them a chance.
And I’m incredibly grateful that so many of you have given us yours.
So… Is Sushi Win Jr. Really Worth the Trip?
Well.
I could tell you about our carefully selected seafood.
Our generous portions.
Our creative sushi rolls.
Our family history.
Our mountain views.
Or the fact that I’ve somehow managed to create a yellowtail dish that I can’t even eat.
But this time?
You don’t have to take my word for it.
A food reviewer came to Evergreen.
He ordered a mountain of food.
He explored our restaurant.
He listened to our story.
He gave us 27 out of 30.
And he told his audience that some of the best sushi he’d ever eaten was waiting right here in the Colorado mountains.
Not bad for a little family-owned restaurant.
But don’t worry.
I’m not letting it go to my head.
I’ve got more recipes to develop.
More ingredients to experiment with.
More dishes to perfect.
And probably another sushi roll that has absolutely no business existing until I figure out how to make it delicious.
Because at Sushi Win Jr., we’re not finished growing.
Not even close.
The best is yet to come.
And if you’re wondering whether we’re really worth the drive?
Well, come hungry.
I’d love the opportunity to show you.
See you in Evergreen.
— Ryan Win
Owner, Sushi Win Jr.
Evergreen, Colorado
🎥 Watch the Full Ross Eats Review!
Ross Eats | Food and Travel Reviewer
On October 16, 2026, Ross published his Colorado food adventure, featuring Sushi Win Jr. alongside other local restaurants.
Our segment begins at approximately 5:40.
Watch the full experience, see the dishes for yourself, and hear Ross’s reactions firsthand.
Watch Sushi Win Jr. on Ross Eats (YouTube)
And while you’re there, consider supporting Ross’s channel. He’s on a mission to highlight family-owned restaurants across all 50 states, and that’s something worth celebrating.
Your friendly neighborhood Sushi Cowboy,
Ryan @ Sushi Win Jr. 🍣🔥❤️