Hissho Sushi

$ • Japanese, Sushi Bars, Vegetarian

Hours today·

About Hissho Sushi

Hissho Sushi provides a varied dining experience. The food is often described as "amazing," with the Oregon roll noted for being really good and quick to prepare, taking less than 5 minutes. However, the sushi rolls can be irregularly sliced and tend to fall apart easily. The gyoza is sometimes served in a clumped manner, hinting at a lack of attention to quality. Some reviews mention that the miso soup is "very sad and not flavorful," and the sushi itself may lack flavor as well. Despite these quality concerns, customers express a willingness to return and try other menu items, like the spicy chicken Ramen, which is considered a good bowl for a normal price. The service is noted for being nice and fast, although the speed can vary, with long wait times reported even when the restaurant is not busy. The area is clean, with limited countertop seating inside and plenty of tables available in the hallway, where guests can enjoy the atmosphere, including a nearby piano player.

Menu

Add a Menu
Hissho Sushi Menu
Hissho Sushi Menu

Customers' Favorites

Photos

Add a Photo
Hissho Sushi
Hissho Sushi
View All Photos

Hissho Sushi Reviews

3.1
131 ratings
5
32%
4
16%
3
23%
2
2%
1
27%
Food
3.4
Atmosphere
3.2
Service
3.4

Share your opinion about Hissho Sushi

I love their ethically sourced business model. Good prices. The ramen here was well done, I do recommend asking for siracha though as they don't have chili oil and the spicy ramen is not very spicy.
Uhh best ramen I’ve had anywhere. Veggie sushi is excellent too.
Pleasantly surprised. Food quality was good. (Shrimp bento box and Gyoza) Tuna roll was. a bit heavy on the rice and tended to fall apart a bit when picked up though. Price was very reasonable especially for airport food.
Definitely recommend.

Read All Reviews(131)

Hours

Monday 8AM - 9:30PM
Tuesday 8AM - 9:30PM
Wednesday 8AM - 9:30PM
Thursday 8AM - 9:30PM
Friday 8AM - 9:30PM
Saturday 8AM - 8:30PM
Sunday 8AM - 9:30PM
Updated on: