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In this episode, we step behind the curtain at Sushi by Sea, a private omakase dinner experience hidden in plain sight in Ridgefield, NJ. Mike sits down with co-founder Jay Powles to talk about how a global business consultant from South Africa partnered with a master sushi chef to build one of New Jersey’s most exclusive and community-driven dining spots.

Jay shares the journey from underground pop-ups during the pandemic to earning a coveted spot on USA Today's Top 24 Restaurants list. They dive into the restaurant's secretive (but not-so-secret-anymore) location, how Chef Chris commands a 14-seat sushi counter with precision and personality, and why dry-aged fish and direct sourcing from Japanese auctions make Sushi by Sea truly stand out.

More than just a meal, Sushi by Sea is about connection, energy, and community — offering guests a chance to arrive as strangers and leave as friends. Jay and Mike also discuss the power of partnerships, building a brand without traditional marketing, and what’s next for this growing culinary concept.

Highlights Include:

• The origins of Sushi by Sea during the COVID pandemic
• Why you can’t just “make a reservation” — and how to really get in
• Jay’s transition from nightlife and finance to high-end hospitality
• Chef Chris’s global background and mastery at the counter
• The art of dry-aging fish (and why it’s not just for steak)
• Creating community through collaboration — even dessert is a local partnership
• What makes true omakase different — and how Sushi by Sea keeps it real
• Hints at expansion, new concepts, and a request for liquor license leads
• The custom password for Greetings listeners to skip the waitlist

🎟 Exclusive Listener Password: MikeHam — use this when registering at sushibysea.com to bypass the waitlist and book your experience.

Follow Sushi by Sea:
📷 Instagram: @sushibysea
🌐 Website: sushibysea.com

Presented by:
🎭 Mayo Performing Arts Center (MPAC) — visit mayoarts.org for world-class entertainment in Morristown, NJ.

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