April 17, 2017

Meet Jackson Mou of Sushi Private Catering in Orange County

Local Stories

Today we’d like to introduce you to Jackson Mou.

Jackson, please share your story with us. How did you get to where you are today?
I use to work at top 3 Japanese restaurants in New York as an apprentice since i was only 16 years old. I learned in a hard way under Japanese culture . Which understand the original way how to pick the right fish, cut and preserve the food in a right way. The persistence passion of the culinary drive me always creating finest sushi with new touch. After New York Journey i was travel all over the state as a head chef creating many successful results. After i build a restaurant in downtown Chicago it become top #1 finest sushi restaurant in the city. It give me a thought to having my own culinary cuisine to reach out people who loves to enjoy sushi. I just love to see smile on people’s face. However to have a restaurant nowadays has too much overhead and cost. Sushi is all about the quality and freshness.good sushi suppose like a ice cream will melt in your mouth , So I decide to bring freshness and quality to their own place by shopping the fishes in the morning before the event start. That way people can enjoy the best of the sushi experience. We were having difficulties and barrier in the beginning however we are fortunate to cater some of the well known famous people and celebrities. So they are giving us a support to get us to today.

We’re always bombarded by how great it is to pursue your passion, etc. – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
I believe isn’t easy in the beginning for all new business. We been struggle , learning experiences from the mistakes, throwing lots money to advertise try to get people to know us. And without stable costumers base in the beginning, so nearly about a year I don’t make enough income to support may family, and my wife was divorce me because we have money problem for living. Isn’t easy to keep positive constantly make it to the end. When I was learning sushi in the old Japanese culture I learn that you can’t give up. That’s how I get through all the struggles.

We’d love to hear more about your business.
We care about what our client want and needs. So we can create a perfect menu that will fit what they needs having the guests appreciate the event and gain relationship. What we do different is we shop the fishes by knowing where is came from and best season or breed.We don’t serve fish that i wouldn’t eat it myself. We have a unique way to processing sushi on site make sure everyone has the best bite at the perfect time. The saucing we do is made from the scratch, most ingredients has to be imported from Japan to have the right taste fuse with sushi. The wasabi we serve is non artificial real wasabi from the plant, that gives the ultimate experience same as you are having in 5 stars Tokyo sushi restaurant.

What were you like growing up?
I growing up in a surpress surrounding without parents beside me. So i learn to be independent. Since i was 16 i was working with old traditional Japanese chefs . So i learned in a hard way. i was work 3 years 10hours a day 7 days a week without day off just been focus been a good chef. I sacrifice my sleep time practice sushi with the leftover rice from the restaurant after work. Because at that time sushi world is very competitive especially in New York , i have to be good to be able to keep my job at the best restaurants. However the years i stay there pays off. Because i can easily to be anywhere with the skills. I don’t how i been to all that. i think its passion of the culinary motivate keep doing what i love.

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