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Our Story
With only 70 dollars in his pocket, a high-school education, and an unstoppable work-ethic, Allan Ng moved his family from Hong Kong to Miami. With scraped up funds and scrappy spirits, he built a small Chinese takeout restaurant that grew to the seven Canton Chinese locations. His eldest son, Abe Ng followed in his entrepreneurial-footsteps and after college returned home to Miami to take the Ng family's next leap of faith: Opening the first-ever Sushi Maki. His goal? Make sushi the next big thing in Miami. Luckily sushi newbies and know-it-alls alike urged us to keep on rollin’ and we went from one sushi shop in South Miami to opening additional restaurants in Coral Gables, Palmetto Bay, Miami International Airport, Kendall, Whole Foods Market Stations, and University Shops. And we’re not stopping there. We’re committed to bringing our delicious fishes, positive vibes, and healthier lives to as many people that will listen!With integrity, ingenuity, and a true passion for better eating and living, Abe Ng was born to run restaurants. Today, Abe is the CEO of Miami-based Sushi Maki and Canton Chinese Restaurants. In this role, he oversees the strategic development and management of all 13 locations owned and operated under Sushi Maki and Canton brands. He is also a partner with Whole Foods Markets overseeing 12 Market Stations throughout the South Florida Region. His business experience began with Ernst & Young LLP in Miami, where he worked as a real estate and hospitality financial analyst after graduating from Cornell University's School of Hotel Administration. His extensive entrepreneurial efforts include the development of Sushi Maki and an earlier launch of Wrapido Restaurants in the Miami area. Through his varied business and restaurant operations background, Abe is committed to broadening the reach of Sushi Maki's cuisine to new locations and audiences.
For additional information about Sushi Maki see our COMPANY PROFILE.
Our Food
SUSTAINABLE SEAFOODSushi Maki is taking it upon ourselves to guarantee we have fish in the ocean for generations to come! How? Sushi Maki is the first sushi chain in the US to earn Marine Stewardship Council Certification. In 2012, we partnered with the MSC, the world’s leading non-profit organization promoting sustainable fishing practices, to source seafood products from certified sustainable fisheries from around the world.
• Chilean Sea Bass: MSC certified from a small fishery located in the Antarctic region around the island of South Georgia and the South Sandwich Islands in the south Atlantic Ocean.
• Kanikama Krab (surimi): MSC Certified Alaskan Pollock from the Bering Sea and the Aleutian Islands in the Gulf of Alaska.
• Seasonal seafood: Sushi Maki also offers a variety of other MSC and ASC certified sustainable seafood, on a seasonal basis, including cold water lobster (Nova Scotia, Canada) and scallops ( Argentina and Canada).
POULTRY
Our chicken is responsibly sourced, naturally raised, and without antibiotics or added growth hormones. These high-quality standards ensure that you’re enjoying the tastiest and healthiest food nature has to offer. Nothing more, nothing less. Deliciously uncomplicated.
SUSTAINABLY RAISED SALMON
Sushi Maki only imports sustainably harvested salmon from the most healthy, well-managed farms. Our primary supplier imports Bakkafrost salmon from the Faroe Islands and from Norway, where the water is cold, clean and home to one of the most comprehensive and stringent aquaculture veterinarian regulatory regimes in the world. This ensures the health and welfare of the fishes, as well as mama earth. Our longstanding relationship with this widely respected and recognized salmon importer allows us to request an inspection and quality reports, ensuring traceability. All these big words mean one thing: We can – and do – stand behind and guarantee the quality of the salmon we serve. At Sushi Maki, we think it’s important to know where your food comes from. You can learn more about the salmon we serve at Bakkafrost.com
