Blue Ribbon Sushi is the creation of Master Sushi Chef, Toshi Ueki, in collaboration with Chefs Eric and Bruce Bromberg and the Blue Ribbon team. Blue Ribbon Sushi embodies Toshi-San's spirit of individuality by offering a truly authentic dining experience. Inspired by their surroundings, Blue Ribbon Sushi restaurants are modern neighborhood restaurants with no boundaries.
The Blue Ribbon family of restaurants was lovingly created by brothers and chefs, Bruce and Eric Bromberg. They have been guiding forces in the culinary world for over 30 years. Family trips to the South of France fostered the Brothers' appreciation for French cuisine, which blossomed in their studies at Le Cordon Bleu in Paris. Together they seamlessly melded their culinary expertise with their passion for service excellence to create the original Blue Ribbon in 1992.
Soon thereafter, in 1995, the Brothers met sushi master, Toshi Ueki and his team, at a New York City restaurant one evening. That began a beautiful collaboration that now includes Blue Ribbon Sushi restaurants in NYC, Las Vegas, Los Angeles, Miami, and Boston.
Blue Ribbon Restaurants are annually recognized for excellence by many leading culinary institutions and publications including Zagat Survey, the James Beard Foundation, the Michelin Guide, Wine Spectator, Gourmet, and CitySearch.
Reality TV shows often depict chefs as cruel, heartless tyrants, willing to make their staff cry in pursuit of the perfect bite. But it doesn't have to be this way. Just ask Bruce Bromberg (Anth'88). For the last three decades, he's led a team of extraordinarily loyal staffers at Blue Ribbon Restaurants, the growing restaurant group he co-founded with his older brother Eric Bromberg in 1992...
