Bloofin Sushi and Bar imports fresh fish from Japan


Off the coast of Japan, commercial fishermen catch a variety of fish, including kamasu, Black Sea bream and medai. Less than 48 hours after being caught, some of those fish will end up at Bloofin Sushi and Bar—a Japanese eatery in Spring.

“We want to bring true sushi to the people here,” owner Jason Jiang said.

The restaurant, which opened in February 2018, aims to provide an authentic Japanese culinary experience by combining washoku, or traditional Japanese food, with a modern touch, Jiang said. Jiang co-owns Bloofin Sushi with his friend Laurence Ho. Both owners immigrated from China before meeting in Texas around 2012.

Menu items include appetizers such as sake mussels, and tuna and goat cheese sashimi. Sushi options include fish sea urchin, yellowtail, salmon, octopus and sea scallops. A popular item is the bluefin tuna, which Ho said sets Bloofin apart.

“Bluefin is the biggest attraction [on the menu]to customers,” Ho said.

The restaurant uses less rice and sauces and more stuffing and fish inside their sushi than what is typically found in most American-style sushi; they also focus on artistic presentation, Ho said.

“It’s about increasing appetite,” he said. “It’s more professionally presented to the customer. We’re not just putting some pieces together.”

The duo’s next goal­, which they said could actualize this summer, is to begin offering omakase, or meals that consist of dishes selected by the chef. They are also focusing on bringing in more sake—Japanese rice wine—and Japanese whiskey to provide a more authentic experience for diners.

“We want our customers, when they walk into this restaurant, to feel like they [are in]Japan,” Jiang said.

Bloofin Sushi and Bar
6615 N. Grand Parkway W., Spring
Hours: Mon.-Thu. 11 a.m.-3 p.m., 5-9 p.m.; Fri.-Sat. 11 a.m.-10:30 p.m.; Sun. noon-9:30 p.m.

Terms to know

  • Sushi: cold rice dressed with vinegar, formed into shapes and garnished
  • Sashimi: a Japanese dish of thinly sliced raw fish
  • Nigiri: sushi consisting of a small ball of rice smeared with wasabi sauce and topped with raw fish
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Eva Vigh
Eva Vigh joined Community Impact Newspaper in 2018 as a reporter for Spring and Klein. Prior to this position, she covered upstream oil and gas news for a drilling contractors' association.
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