“We realized that there is a need for Japanese food in this area,” Cho said.
Traditional Japanese fare, such as sushi rolls, gyoza (pot stickers) and donburi (rice) bowls, line the menu, but less traditional items such as Hawaiian poke bowls are the restaurant’s specialty.
“The concept that we have is more about bringing what is not available and making people more aware of different variations of Japanese food,” Cho said.
Hawaiian Poke Bowls are prepared with raw marinated fish mixed with seaweed salad and vegetables served on a ball of warm rice.
Traditional Japanese ramen will also be a specialty item offered for lunch and dinner. It’s served with a variation of homemade broths, bean sprouts, marinated pork slices, scallions and a sliced hardboiled egg.
“Ramen is not served around this area that much,” Cho said. “In Salt Lake, ramen is everywhere.”
Many of Osaka’s specialty sushi rolls can be found on the Sushi Totto menu, including the Hot Summer Roll, made of shrimp tempura, spicy crab, jalapeños, cucumbers and cilantro, or the Cosmopolitan Roll, made of spicy tuna, shrimp tempura, cucumber, avocado and eel sauce.
“Sushi is pretty well known, but we don’t just make traditional rolls,” Cho said. “We take a very innovative approach and mix and match lots of different ingredients.”
“We open at 10:30 for lunch because we just realize people are busy,” Cho said.
Along with regular seating, guests can dine at the sushi bar or in one of the four tatami dining rooms for a more intimate setting. A built-in stage will be used for weekend open-mic nights.
“It’s not pretentious like other places,” Sushi Totto lead server Lien Hoang said. “It’s a place where you can take your family and friends and have a great time and not have a super huge bill.”
Weekday lunch hours are from 10:30 a.m. to 2 p.m. and dinner hours are from 4:30-9:30 pm.
The Sushi Totto menu has staple dishes, but it will also continue to adapt to current food trends in Japan. The menu can be found at sushitottoogden.com.
“Essentially it’s not just about selling food; it’s about being an ambassador for the culture,” Cho said.