From Four Walls to Four Wheels: How 2025 Changed the Way I Think About Sushi
[2025 was a defining year for our sushi restaurant—marked by creativity, resilience, and a bold vision for the future. From refining our craft inside the restaurant to developing a mobile sushi concept for special events, this recap shares the journey and what’s ahead for 2026 ***More Photos at the Bottom!***]
A Look Back at 2025 — And an Even Bigger Vision for 2026
As I sit down to write this, I can’t help but feel an overwhelming sense of gratitude. 2025 was a year that tested me, stretched me, surprised me, and ultimately reminded me why I fell in love with this craft—and this community—in the first place.
This restaurant has never been just about sushi. It’s about intention. It’s about curiosity. It’s about saying “what if?” and having the courage to chase the answer. If you’ve followed along through our blogs, specials, pop-ups, and conversations at the counter, this recap is for you.
2025: A Year of Growth, Grit, and Big Ideas
In many ways, 2025 started with a literal crash.
Early in the year, I unfortunately totaled my Tesla. It was a tough moment—but sometimes life has a funny way of clearing the runway for something new. I ended up purchasing a Toyota Tundra, and almost immediately, it became more than just a replacement vehicle. It became a tool. A company vehicle. A blank canvas for ideas that had been quietly brewing in the back of my mind for years.
From supply runs and behind-the-scenes prep to marketing the sushi brand in the most unconventional way possible, the Tundra quickly became part of the business itself. Some of you may have already spotted the custom license plate rolling around town: “5U5H1JR.” A little quirky, a little bold—very on brand.
But that truck sparked something bigger.
The Bold Idea: Sushi Beyond Four Walls
I asked myself a simple question:
Why does sushi have to stay inside a restaurant?
I wanted to do something completely outside the box—something I had never seen on the road before. Not because it was impossible, but maybe because no one had tried it this way.
The idea? A mobile sushi food stand for special events.
Now, I could’ve gone all-in on a traditional food truck. But that kind of investment felt like pushing all my chips into the center of the table without knowing the odds. A food trailer crossed my mind too—but again, a gamble I wasn’t ready to make without testing the waters first.
So instead, I chose a lower-risk, high-creativity approach.
Worst case scenario? I’d end up with the ultimate off-grid camping setup.
Best case scenario? Sushi goes on the road.
Turning a Truck into a Rolling Kitchen
The build started with a Decked Drawer System—perfect for organization, tools, ingredients, and equipment. And while it worked beautifully, I quickly realized that organization alone wasn’t enough. If this was going to function as a real mobile food operation, I needed more space and more flexibility.
That led me to a heavy-duty truck bed rack Xtrusion, allowing me to carry equipment on a second plane—stacking function without sacrificing accessibility.
This is where the overlanding community became an unexpected source of inspiration.
There’s an entire world of people who live, cook, and thrive off-grid—and their solutions are nothing short of genius.
From that world, this project came to life:
Water tanks paired with electric pumps (normally used for outdoor showers)
A propane-powered water heater for instant hot water
A modified Decked drawer turned into a makeshift three-compartment sink
Portable electric coolers and freezers (absolute game changers)
A solar-powered battery bank to run the entire system
A 270-degree awning with optional side walls to beat the summer sun
Every piece had a purpose. Every choice was intentional.
Making It Official: Health Department Approval
Of course, ideas are one thing—approval is another.
During my annual health inspection, I pitched the concept directly to the inspector, not knowing if I’d be met with hesitation or a hard no.
Instead, I was met with curiosity.
Kelly MacGregor looked over the idea and said something I’ll never forget:
“I think this is very plausible. Here’s the contact for my manager—ask more and see if this will work.”
That was all the encouragement I needed.
After presenting the concept to the board, the response came back clear and direct:
Approved for special events service.
That green light turned imagination into momentum.
Lessons Learned Along the Way
What 2025 really taught me was this:
Creativity thrives within constraints
Small risks can lead to big breakthroughs
Community matters more than ever
And sushi—when done with intention—can go anywhere
This year wasn’t about scaling fast. It was about building smart, learning deeply, and staying true to why this restaurant exists in the first place.
Looking Ahead: What 2026 Has in Store
2026 is all about refinement, execution, and experience.
Expanding special event sushi service
Introducing new, mobile-friendly concepts designed specifically for fast-paced environments
Continuing to push originality and quality in everything we serve
Deepening our connection with the local community
And, of course, keeping the restaurant itself evolving and exciting
The mobile sushi concept still has chapters left to be written—and one of those chapters deserves its own blog (coming soon). Traditional sushi doesn’t translate well to a food-truck-style pace, so developing a menu that makes sense operationally and creatively has been its own challenge—and a fun one.
Thank You for Being Part of the Journey
Whether you’ve been dining with us for years, just discovered us in 2025, or simply enjoy reading along—thank you.
Your support, conversations, feedback, and enthusiasm are the reason ideas like this get off the ground.
Here’s to rolling into 2026 with curiosity, courage, and a whole lot of sushi.
See you soon—whether that’s inside the restaurant… or somewhere unexpected.
With gratitude and respect,
Ryan @ Sushi Win Jr. 🍣❤️🔥
Your friendly neighborhood Sushi Cowboy
