Construction problems have pushed back the opening of Mizu Sushi Bar near 40th and Chestnut streets, but the owner says that it will debut within the next month.
The restaurant had planned to open in January.
Mizu owner Michael Suh, who currently runs Mizu Sushi Bar at 20th and Walnut streets, said that the restaurant will cater to students who "aren't into sushi, but still enjoy Japanese-style food" like teriyaki and tempura dishes and bento boxes, single-portion take-out meals.
Suh said that he is especially excited because his father, Sun Won Suh, opened Chinese restaurant Won on 40th Street in the early 1980s.
"I grew up watching the area grow and seeing all the different restaurants coming in and out," he said. "I'm excited to get my own place there and join the community."
Suh's father opened Won in 1981 and sold it to its present owner in 1983.
His involvement in the sushi business began in 1978, when he opened Sapporo Japanese Restaurant on South 12th Street.
The elder Suh said that he made the transition from the Chinese to the Japanese food industry because Chinese food was becoming less popular.
Chinese "food is not healthy," he said. "Because sushi is ... low in fat and cholesterol, most American people like sushi better than Chinese food."
Michael Suh said he learned how to make sushi by training with the chefs who worked for his father.
He will soon be able to put his skills to use.
"My ultimate vision was to open up a place like this," Suh said. "I thought the area could use a place like mine. There were already several sit-down Japanese restaurants, but I'm targeting people on the go and students in a hurry."
He added that his restaurant will be distinct from other Japanese restaurants in the area, like Nara Japanese Restaurant and Ajia Japanese Fusion, because of its "overall atmosphere."
"We're more of a casual, eat-in and take-out type of place," Suh said.
Prices will range from vegetable rolls at $3.75 to bento boxes in the range of $15.00 to $16.00, he said.
Students, however, may value proximity above all else.
"I think it's a good idea for the people who live more that area," College sophomore Amanda Stackman said. "I do compromise quality for distance sometimes."
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