Henry sits down with Jay Powles of Sushi by Sea for a conversation that goes far beyond sushi. Jay shares how the concept started as a pop up, why the brand leans so heavily on word of mouth, and what makes the guest experience feel personal, polished, and memorable from the moment a reservation is booked.

They also talk about what restaurant owners often get wrong about premium positioning, how to think about exclusivity without ego, why consistency matters more than chasing attention, and what makes a true omakase experience different from a typical sushi night out.

This episode is packed with insight for restaurant owners, operators, chefs, hospitality leaders, and marketers who want to build a brand people remember and recommend.

In this episode, you’ll hear about:

• The origin story behind Sushi by Sea
• Why the concept began as a pop up
• How Jay and his team built demand through referrals and word of mouth
• The private membership style reservation model
• Hospitality touches that build anticipation before guests arrive
• The difference between sushi and omakase
• Why memorable matters more than popular
• The role of consistency in building a premium brand
• Guest experience lessons every restaurant operator can apply

Guest Mentioned:
Jay Powles

Brand Mentioned:
Sushi by Sea
instagram.com/sushibysea

https://sushibysea.com/

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