Inspiring Conversations with Thee Sawadwid of Fillet Sushi

Today we’d like to introduce you to Thee Sawadwid.

Hi Thee, thanks for joining us today. We’d love for you to start by introducing yourself.
My journey in sushi began with a deep respect for Japanese cuisine and the discipline behind it. I trained and worked at Matsuhisa Beverly Hills, where I learned the foundation of omakase and Japanese cuisine — from sourcing the best fish to the discipline and precision that define world-class sushi.
After years of experience, I wanted to take that knowledge and create something of my own — a restaurant that could deliver the same standard of quality, but in a way that feels approachable and community-driven. Together with my partner and wife, Lin, we opened Fillet Sushi in Old Town Monrovia, blending high-end sushi omakase ingredients with a warm, welcoming atmosphere that reflects both authenticity and accessibility.
What makes Fillet special is that guests can enjoy the artistry of premium sushi — from seasonal sashimi and signature rolls to curated omakase journeys — whether they’re celebrating a special occasion or simply stopping by for lunch.
Today, Fillet Sushi represents more than just a restaurant for us — it’s our shared dream. It’s about honoring tradition while making premium sushi culture accessible, creating memorable experiences around the sushi bar, and building a place where community, craftsmanship, and innovation come together.”

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It definitely hasn’t been a smooth road. Like many small businesses, especially restaurants, we faced challenges from the very beginning — from navigating permits and construction to building the right team and managing the high cost of premium fish. There were moments when staffing was unstable, costs were unpredictable, and it felt like every week brought a new obstacle.
But every challenge pushed us to adapt, grow stronger, and refine our systems. We learned how to balance premium ingredients with sustainable operations, and how to turn obstacles into opportunities to serve our guests better. In the end, those struggles shaped Fillet Sushi into more than just a restaurant — it became a symbol of resilience, community, and our ongoing commitment to sharing authentic Japanese cuisine at the highest standard.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Fillet Sushi is a premium Japanese restaurant in Old Town Monrovia that specializes in high-quality sushi and omakase. We’re known for sourcing the same caliber of fish you’d expect at world-renowned fine dining restaurants — from seasonal specialties and goldeneye snapper to top-grade bluefin tuna — and preparing them with the precision and discipline I developed while training at Matsuhisa Beverly Hills.
What sets us apart is our philosophy of balance: bringing world-class quality into a space that feels warm, welcoming, and community-driven. Guests can experience omakase at the sushi bar, enjoy signature creations such as Toro Pecorino Truffle Sashimi, Goldeneye Snapper with Shiso Ponzu, and our Salmon Truffle Roll, or simply stop by for a lunch set. No matter the occasion, they’ll always feel the same commitment to care and craftsmanship.
Brand-wise, we’re most proud of creating something that feels both elevated and approachable. Fillet Sushi is more than just a restaurant — it’s an experience. It’s where tradition meets innovation, where artistry becomes connection, and where people can celebrate both everyday moments and special occasions. Our mission is to make premium sushi culture accessible without compromise, and to share authenticity and joy with our community.

What matters most to you?
What matters most to me is authenticity and connection. Sushi is not just something to eat — it’s a craft built on tradition, discipline, and respect. My time at Matsuhisa Beverly Hills taught me to honor those roots, and at Fillet Sushi, I’ve made it my mission to share them in a way that feels both premium and approachable for our community.
Ultimately, what matters most is creating experiences that bring people together — serving food with integrity, welcoming guests with genuine care, and building a space where tradition and innovation can come together to create lasting memories.

Pricing:

• Omakase ($95–$150) – curated sushi experiences featuring seasonal fish, hot dish, and dessert.
• Fillet Sashimi (from $25) – signature plates such as Toro Pecorino Truffle, Kinmedai with Shiso Ponzu, and Scallop Carpaccio
• Premium Nigiri ($11–$25) – highlights include Bluefin Chu Toro, Otoro, Uni, and Wagyu A5.
• Fillet Rolls ($17–$25) – elevated creations like Wagyu Roll, Apple Wrap, and Salmon Truffle Roll
• Hot Dishes ($23–$35) – guest favorites including Black Cod with Sweet Miso, Jidori chicken katsu and Grilled Wagyu.

Contact Info:

• Website: https://www.filletsushila.com/
• Instagram: https://www.instagram.com/filletsushi/?hl=en
• Facebook: https://www.facebook.com/filletsushila/
• Yelp: https://www.yelp.com/biz/fillet-sushi-monrovia

Image Credits
Fillet Sushi Team