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Founding
Hissho Sushi

In 1989, Hissho Sushi founder Philip Maung arrived in America with little money and a dream of making a new life. He found his calling in the emerging supermarket sushi industry and spent years learning every facet of the sushi business.

In 1998, Philip and his wife Kristina pooled their finances to form Hissho Sushi and founded the company in the family dining room. The company began providing fresh sushi daily to supermarkets and cafés.

Today, Hissho Sushi is a dynamic food-service and distribution company managing and operating more than 2,000 sushi bars across the U.S.

As our company continues to expand, we remain more committed than ever to exceeding our customers’ expectations and providing the highest quality sushi.

Meet our founder,
Philip Maung

“I was born and raised from a very poor family in Myanmar (formerly known as Burma). I grew up in a country that has experienced significant political and economic challenges over the years.

Myanmar has undergone periods of military rule and isolation from the international community, which have had profound impacts on its society and economy.”

“I was inspired by an American Dream. Despite all the challenges, I arrived in the United States with very humble backgrounds with only $13 in my pocket to search for my American Dream.”

“The story behind the founding of Hissho Sushi begins with the entrepreneurial vision and recognition of a growing market demand for fresh and convenient sushi options.

Drawing from my business acumen and understanding of consumer preferences, I saw an opportunity to capitalize on the increasing popularity of sushi in the United States.

With a commitment to providing high-quality, freshly prepared sushi to consumers, I founded Hissho Sushi in 1998. One of the key inspirations behind starting Hissho Sushi was the desire to introduce sushi to a wider audience and make it more accessible.”

“We encountered a range of challenges, such as competition, ensuring freshness with perishable food items, scaling, and staying ahead of emerging trends.

Our ability to innovate, adapt, and maintain a strong commitment to quality and customer satisfaction played a significant role in overcoming these hurdles and achieving success.”

“My perspective as an entrepreneur in the food industry has been shaped by Myanmar’s culture and values. In sushi-making, I prioritize responsibly sourced seafood, inspired by Myanmar’s respect for quality in cuisine.

Attention to detail, influenced by my heritage, ensures meticulous preparation and presentation of Hissho Sushi’s products. Emphasizing hospitality and community, drawn from Myanmar’s values, I focus on customer satisfaction and building a sense of community around the brand.

Lastly, Myanmar’s resilience and innovation have instilled adaptability and a drive for innovation, guiding strategies to navigate challenges and stand out in the market.”

“Go after what you’re passionate about and truly believe in when it comes to your business ideas. Your passion is what will keep you going through all the challenges and setbacks that inevitably come with being an entrepreneur.”

“Navigating the intersection of different cultures, particularly for an Asian American entrepreneur like me, requires a blend of cultural awareness, adaptability, and openness to learning.

I embrace and celebrate my cultural heritage while also integrating elements of American culture into my personal and professional life. I act as a bridge between different cultural perspectives, fostering understanding and collaboration between individuals from diverse backgrounds.

Embracing diversity and leveraging cultural insights has helped me navigate the complexities of multicultural environments and harness the strengths of diverse perspectives to drive personal and professional success.”

“I had drawn inspiration from Asian culinary traditions to enhance the offerings of Hissho Sushi from time to time. I also organized cultural events or themed at Hissho to celebrate Asian culture and heritage.

These events could include cooking demonstrations, cultural performances, or educational workshops to engage customers and showcase the rich diversity of Asian culinary traditions.”

“We employed a combination of culinary expertise, cultural sensitivity, and customer feedback.

By balancing tradition with innovation, we continue to offer an experience that respects the heritage of sushi while embracing the tastes and preferences of its American audience. We also offer a diverse selection of sushi rolls, from the customer favorite, Krispy Krab, a veggie roll, refreshing raw tataki tuna rolls, to our innovative and collaborative promotions, there is a roll for everyone.”

“I have plenty of favorite memories from significant milestones like the opening of new locations, successful product launches, recognition or awards received, memorable interactions with customers or employees, or moments of personal fulfillment and growth. But my favorite memories is happy hour with Hisshonians.”

“I usually celebrate by supporting philanthropic initiatives that benefit Asian American and Pacific Islander communities, both in the United States and abroad.

During Asian American Pacific Islander Heritage Month, I want to emphasize the importance of embracing diversity, celebrating cultural heritage, and recognizing the contributions of Asian Americans and Pacific Islanders to the fabric of American society.

I encourage others to learn about and appreciate the diverse cultures, traditions, and experiences within the Asian American and Pacific Islander communities, fostering unity, understanding, and respect among all individuals.”

Our Story

The Numbers.

1 %
of our franchisees
are small business owners
1 %
of our franchisees
are Asian American
1 %+
of our franchisees are
first generation business owners

Aung Aung

EST. 2013

Hla Myo Swe

EST. 2018

Htin Lin

EST. 2003

Job Lamno

EST. 2018

Min Min Tun

EST. 2014

Min Nyein Naing

EST. 2009

Mon Mon Lynn

EST. 2021

Sawsanda Nwe

EST. 2018

Thant Zin Oo

EST. 2018

Zaw Min Oo

EST. 2007
"My culture typically emphasizes hospitality and community-oriented values. This emphasis on fostering strong relationships with customers and providing exceptional service has influenced my approach to business management, prioritizing customer satisfaction and building a sense of community around Hissho Sushi's brand."

Philip Maung
Founder

Hissho Sushi is one of the largest sushi providers in the U.S. with over 2,300 locations across 44 states.

1998

First in-store location opens!

1989

Founder Philip Maung moves to the USA to embark on American dream

2008

Hissho Sushi expands to California growing its footprint to 300 locations in 20 states.

2005

Hissho establishes its headquarters in Charlotte, NC.

2016

US Pan Asian American Chamber of Commerce names Hissho Sushi as “one of its Fast 100 Asian American companies that have demonstrated resilience and performance with excellence."

2010

Hissho ranked one of the top entrepreneurial companies on the Inc 5000 list and opens at Charlotte Douglas Airport.

2020

Hissho Sushi announces 100% responsibly sourced seafood.

2018

Hissho debuts at Bank of America stadium and lands on Inc. Magazine’s annual list of the 5,000 fastest-growing private firms in the nation for the 8th year.

2022

Brentwood Associates invests in Hissho.

2021

Hissho is awarded top 25 North American Seafood suppliers by Seafood Source and acquires Sushi With Gusto.

2024

Hissho Sushi is one of the largest sushi providers in the U.S., with over 2,000 locations nationwide and growing...

2023

Hissho celebrates 25 YEARS in the industry as a top sushi distributor!

1989

Founder Philip Maung moves to the USA to embark on American dream

1998

First in-store location opens!

2005

Hissho establishes its headquarters in Charlotte, NC.

2008

Hissho Sushi expands to California growing its footprint to 300 locations in 20 states.

2010

Hissho ranked one of the top entrepreneurial companies on the Inc 5000 list and opens at Charlotte Douglas Airport.

2016

US Pan Asian American Chamber of Commerce names Hissho Sushi as “one of its Fast 100 Asian American companies that have demonstrated resilience and performance with excellence."

2018

Hissho debuts at Bank of America stadium and lands on Inc. Magazine’s annual list of the 5,000 fastest-growing private firms in the nation for the 8th year.

2020

Hissho Sushi announces 100% responsibly sourced seafood.

2021

Hissho is awarded top 25 North American Seafood suppliers by Seafood Source and acquires Sushi With Gusto.

2022

Brentwood Associates invests in Hissho.

2023

Hissho celebrates 25 YEARS in the industry as a top sushi distributor!

2024

Hissho Sushi is one of the largest sushi providers in the U.S., with over 2,000 locations nationwide and growing...
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