What began as a college passion project for Japanese food has grown into one of the metro’s most beloved casual sushi chains.
A decade later, Sushi Nori celebrates its 10th anniversary with owner Mika Romero looking back on how a simple idea built on passion, quality, and persistence turned into a homegrown name in Japanese fast-casual dining.
“I actually started this back in college because I saw there was a need for fast, casual, convenient, and still affordable, quality sushi,” Romero told Manila Standard Cravings.
“It came out of my passion for Japanese food. I was a football player back then, but I would spend my afternoons working on this concept,” she added.
Founded in 2014, Sushi Nori quickly found a loyal following for its playful rolls and poke bowls designed for Filipino tastes. Its first location at SM North EDSA’s food hall grew into nine branches across Metro Manila—each serving the brand’s signature blend of freshness, accessibility, and authenticity.
Romero, now 32, recalled that entering the food and beverage industry with no culinary background was daunting.
“I’m a Management Economics graduate. I didn’t have F&B experience, but I think in any passion or hobby that you do, you need business acumen. After I graduated, I learned everything hands-on. Five years in, I even studied sushi-making in Japan for two months to make sure our quality stayed consistent,” Romero continued.
The former athlete said she’s “filled with thankfulness” for the brand’s growth.
“It’s difficult to be in the F&B industry, especially now that the market is so competitive. So I realized that 10 years is already a milestone. I’m very proud that we focus on quality, not quantity. With food, people need to genuinely like what you have so they come back,” she said.
That commitment to quality extends to Sushi Nori’s sourcing practices. The brand uses Norwegian salmon and fresh tuna delivered daily to all branches.
“We really make sure it’s fresh and properly sourced produce from our suppliers. That’s what keeps the freshness, and it’s also a healthier alternative since most of our dishes use fish,” Romero explained.
Among her favorite creations is the Fire Cracker Roll—a spicy salmon sushi topped with tempura flakes.
“It’s crunchy with a kick, so that’s why it’s called Fire Cracker,” she shared.
Over the years, Sushi Nori has expanded its menu to include donburi, tempura, and other Japanese comfort dishes, adapting to Filipino dining habits while maintaining its roots in traditional flavors. Even its innovations, such as the Chirashi Sushi Cake, reflect Romero’s knack for reimagining trends.
“During the pandemic, sushi bake became popular, but we wanted to create our own version—something more premium and fit for sharing during celebrations,” she said.
Now shifting focus toward events and catering, Romero said they’ve handled parties as far as Laguna and Caloocan.
“We saw the demand for gatherings and celebrations. Sushi is best when shared,” Romero added.
To mark its 10th year, the brand also launched the Sushi Club, an exclusive loyalty program offering perks and a raffle promo for a trip to Japan until December 2.
As she looks ahead, Romero hopes to expand thoughtfully, possibly reopening in Cebu and introducing new dine-in concepts. But more than growth, she remains focused on the community that made Sushi Nori what it is.
“It’s very emotional to celebrate here because this was our first branch. Sushi Nori has always been about sharing meals with friends and family. Good food brings people together—and that’s what I want to keep doing for the next 10 years and beyond,” Romero said.
