Entrées, Inc. was founded in Seattle, Washington in 1991 by Henderson and Janis Mar. The company’s initial business plan focused on catering and upscale food service with an emphasis on Pacific Rim Cuisine. To increase market share, the company started to introduce sushi to its existing product line. Originally, the sushi was out-sourced from an established Seattle seafood institution. By 1992, sushi had become the most popular item on the menu, so the decision was made to increase profits by bringing the production in-house. Initial results from popular cookbooks were disappointing, so Henderson decided to alter recipes based on his specific needs and for retail applications.

After extensive research and development, and a passion to create something new, he developed a process for producing sushi that was superior to anything on the market. It soon became apparent that a crucial business decision needed to be made between the catering business or a new market: sushi manufacturing. The choice was clear – for the continued growth of the company, sushi manufacturing would now be the main business focus.

In an effort to capitalize on the growing popularity of sushi, the company sought to increase its market share beyond local distribution channels. In 1995, Henderson, who has experience in cell biology and biochemistry (he holds a Bachelors degree from UC Berkley and a Masters Degree from the University of Oregon), spent two years of intensive research developing a frozen sushi line that also has an extended shelf-life in excess of 9 months. As a result, the company met its goal of developing a product available for nationwide distribution. In 1997, the company introduced its frozen sushi product line alongside its successful fresh sushi products.

Since its introduction, the frozen sushi line has had the distinction of winning awards for taste and quality from industry trade shows and Culinary Institutes. Due to the dedication of its employees and their customer service, the company has become nationally recognized in the food service industry as the largest premier sushi manufacturer and distributor in the Northwest. The company continues to grow and expand as its sushi becomes known throughout the United States and abroad. Currently, its markets include over thirteen countries in Europe. The company’s high quality and uncompromising FDA food safety manufacturing procedures are the key to the international interest in its products.

Banzai Sushi has strategically positioned themselves in the unchallenged position of supplying consistent, high quality sushi and sushi-related products to today’s food service and grocery business. Based on limited competition, a proven product and strategic growth, it is the company’s objective to continue to grow and to expand its markets globally as new markets define themselves. The Company will continue to maintain a high standard of excellence in the areas of product development, distribution applications and innovative marketing programs.

Awards

• 1992 Bite of Seattle Award Winner
• 1997 Hospitality Expo Award
• 1998 American Taste Award
• 2000 American Taste Award
• 2000 Annual Mayor’s Small Business Award

Did You Know...?

1. The National Board of the American Tasting Institute gave the 1998 American Taste Award to Banzai Sushi for superior taste and texture. The Institute again reviewed all main national brands of fresh or frozen sushi for food service in November 2000 and again awarded Banzai Sushi the highest honors for three out of four varieties.
2. The FDA has consistently approved Banzai Sushi’s production facilities for food safety.
3. Banzai Sushi uses only the freshest ingredients from the Pacific Northwest and Alaska for most of it’s seafood needs.
4. Banzai Sushi flash freezes a multitude of varieties and products for quality, maximum taste, and higher health and safety standards as approved by the FDA.
5. Banzai Sushi has a longer shelf-life because the rice used is the highest quality rice money can buy.
6. Banzai Sushi’s superior taste comes from its sushi vinegar in the rice; which is prepared from scratch, daily, following an authentic Japanese recipe.
7. The core of Banzai Sushi’s success is its “sushi” or “seasoned rice”. We won’t compromise by using inferior products.
8. Banzai Sushi’s product quality is always consistent, anytime of year and anywhere it is sold.
9. Banzai Sushi is recognized internationally for consistent quality, ease of preparation, and its versatile product line.
10. Banzai Sushi discloses full nutritional and ingredient information on all its products for the convenience of its customers.
11. Banzai Sushi, when stored at -10ºF, has a guaranteed shelf life of at least six months.

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Henderson Mar - President and Chief Sushi Scientist -
hmar@banzai-sushi.com

Henderson is the founder of Banzai Sushi and has over 25 years experience in food manufacturing and scientific research.  Prior to starting Banzai Sushi, Henderson was a research scientist at the University of Washington.  He used research methods including Electron Microscopy, Immunofluorescence, Immunocytochemistry and Tissue Cryogenics.   He has a Bachelors in Letters and Sciences from the University of California at Berkeley and a Masters of Science, Biochemistry and Molecular Biology from the University of Oregon.  His unique knowledge of science and sushi is the reason behind Banzai Sushi's unparalleled quality and taste.