SPONSORED CONTENT
DINING OUT
SPONSORED CONTENT
Sang Woo
Manager + Head Sushi Chef
NAKAMA
You’re Never Too Far
From Award- Winning
Sushi and Hibachi
Dining, Now in Wexford!
When the average lifespan of a restaurant is
7 years, the fact that Nakama Japanese
Steakhouse & Sushi Bar has nearly doubled
that tells you something. But for Head Sushi
Chef and Manager Sang Woo, that longevity is
not surprising.
“We are all over Pittsburgh. We’ve been on
the South Side for more than 12 years. We’ve
been in Wexford for nearly two years. We’re in
Consol Energy Center and Heinz Field. We
even have two food trucks and a grab-and-go
sushi bar at BNY Mellon,” he said.“That, and
the fact that we set the trend with our unique
style, Asian Fusion, and experimental attitude,
sets us apart.”
Woo said that the size of the Nakama
operation also gives them an edge when it
comes to vendors, which means fresher, firstchoice ingredients for customers.
“We get fresh fish in every day in large
quantities from all over the world - tuna from
Hawaii and Austra XK[XX