Your Sushi Artisans

expertly taught by a Master of Sushi

Our Sushi Artisans have been taught their Sushi techniques by Master of Sushi Yamamoto-San and Sushi Daily founder Kelly Choi, who were among the very first to open a Japanese restaurant in France. They also cooked for the Japanese Embassy and French Presidents in France. Yamamoto-San then spent several years passing on his knowledge to Kelly.

It takes between 5 and 20 years to become a fully qualified Master of Sushi. This is why the training of our Sushi Artisans emphasises on strict traditions. Each and every piece of Sushi is a work of art and our priority is to provide you with the most delicious food experience.

Our Sushi is freshly made in front of our consumers every day and to be enjoyed the same day. We carefully select our ingredients which are delivered into store and prepared by our Sushi Artisans every day.


We have Sushi for any occasion!

You can choose from over 100 Sushi recipes, with or without raw fish, chicken or vegetable. For your love of Sushi, we offer traditional Maki, Sashimi, Nigiri or Temaki recipes, but also our own original creations that will surprise you, such as our Crunch Cali Roll, created by Sushi Daily’s founder Kelly Choi.

We sell individual Sushi packs suitable for your lunch or Sushi platters for your friends and family dinner parties. Whatever your occasion, you will always find a Sushi Daily offer that is perfect for you!

More than Sushi...

At our Sushi Kiosks, you will also find an exclusive selection of Japanese and Asian inspired products, including imported sodas, Yuzu beer, sauces and of course, all you need to make your own Sushi.


Quality is our Number One Priority

In order to offer you an incomparable freshness, our Sushi preparation is done at our Sushi Daily Kiosks, including cooking rice and preparing our fresh fish and vegetables.

Our high quality fresh fish, which is carefully selected for our Sushi, is delivered to our Kiosks daily. We also like to ensure that we do not use protected species and therefore only believe in using long line caught tuna.

Our Sushi Daily Kiosks must comply with a number of food safety standards which includes traceability of all our products, internal and external audits, daily kiosk reports and around 23,000 of regular product analysis per year. All of these are conducted in order to ensure our products are safe to eat.

At Sushi Daily, we also employ 10 food technologists who give advice on food process, food safety and legislation.