Kozo Sushi Values the trust of our customers and we are committed to providing you good quality Japanese Food by using a delicious Japanese brand of rice and our original vinegar with no MSG. The young boy gave Jesus his lunch with which Jesus transforms the boys humble. Kozo Sushi’s motto is to inherit the Japanese philosophy and make it easy for customers to enjoy delicious sushi. A young boy brought a lunch which has 5 loaves of bread and 2 fresh fish. With the boy’s humble and selfless attitude of serving customers in the restaurant is expressed. In addition, the word “kozo” is derived from the boy who appears in “The God of the Boy”, the novel of the famous Japanese novelist “Naoya Shiga”. We started a takeout restaurant with the desire to have many customers eat sushi, as something more familiar because sushi had an expensive image at that time and at one point, it became the most famous takeout sushi in Japan. For the nine hundred or so friends who are on my mailing list, I’ll keep you updated.The history of Kozo Sushi started in Japan in 1964 as a takeout sushi restaurant. Order sushi bar entrees online from Downtown Sushi - Watertown for takeout. For starters, I will share the recipes we used in Bon Bon for those of you interested. And if you want them to play some old tunes in their new restaurant, let them know, they have the knowhow and my blessing.įor those with a gift card balance, please email me at The same goes for all the in-kind donations we have sent out for charities - they will be fully honored with cash donations instead.Īs for myself, I’ll be beach-bumming for a little while but you can’t take the cook out of the boy. It is my hope that they will form their own creative expression without going through the level of struggle when I opened Bon Bon. On that note, my current crew will inherit all the equipment and fixtures and continue on with their journey. Well, let me confess here that Bon Bon is a family. They can probably describe to you how I would scoff at the idea of a “Bon Bon Family” for being overly sentimental whenever they say it. In the age of the Great Resignation, my crew has stuck with me for years, many of them since the very first days.

It has been a long and hard decision, but I believe it is the right one, an honest one. To keep the sense of adventure and experimentation alive, I need a break, a little room, to rethink and retool what is Bon Bon.

As grateful and humbled as I am, the day-to-day has become self-consuming. The truth is, Bon Bon has exceeded its capacity many times over along the way. The past two years were weird, to say the least but I am especially thankful that my crew and I were there to serve you during the pandemic. For that, we are grateful and infinitely humbled. For weeks, iterations after iterations of sauces littered our tiny kitchen table, along with stuff like sautéed broccoli rabe which thankfully did not make it into any of our burritos.Įight years and tens of thousands of Bonzillas later, those made-up words have affectionately and somewhat surrealistically become our common lexicon. It only seems like yesterday that words like Bonzilla and Veg-out were mere words I made up deep into the night after Yuki and I experimented with a plethora of recipes for the Bon Bon menu in our home kitchen.

Sushi boy specials