the sonakase experience
Pick your rolls. After you reserve your date, you choose your rolls. Everything gets rolled fresh the morning of your event.
The chef sets up. Your counter becomes the sushi bar. Bamboo leaves down, station built, first course out before guests settle in.
The spread comes out. Rolls cut and laid out first so nobody waits on food. Edamame while you get started.
Nigiri, then sashimi. Cut to order as guests eat, straight from the counter to the plate.
Hand rolls and requests. The chef stays on the counter and makes pieces to order. Guests ask for what they want and watch it come together in front of them.
Allergies, no-raw preferences, and vegetarian guests are handled. Tell us when you book and we’ll adjust.
authentic american omakase.
A live countertop build in your home. Sushi made in front of your guests and laid out over banana leaves in waves, from the first roll to the last request.
Each board has an event minimum, so smaller parties pay a set price rather than a per-guest rate. Both include platters, chopsticks, and small plates, and serve at any hour.
Mason grew up sitting at the sushi bar as a kid, watching the chef work. He started practicing at home, rolling on his own with grocery store fish and YouTube. By 15 he had his first kitchen job as a dishwasher.
The week he turned 16 and got his license, he drove back to the place he grew up sitting in front of the bar — now working behind it. Over the next few years he worked his way through some of Gainesville’s most notable sushi spots, moving from prep to rolling, learning the craft the right way across multiple kitchens.
Along the way he started doing sushi nights for his family. Rolling for the people he grew up with, at home, around the table. It was always his favorite part. At 20 he decided other people deserved that too. That is Sonakase™.
Every protein is sourced fresh from trusted local and regional seafood markets. Rice is seasoned the day of your event. Nothing is prepared days in advance.
