Guide to Sushi in Southwest Missouri

Our local sushi scene is still fairly young—it barely dates back to Y2K. But what it lacks in years, it makes up for in quality, and many of our sushi restaurants have been in business for more than a decade. Despite the modest population sizes of the Springfield, Branson and Joplin metro areas, these economies sustain multiple sushi joints. Sushi lovers have a fierce loyalty to their go-tos, but there's still room for newcomers to succeed. Our local sushi chefs do a phenomenal job of meeting diners where they are while encouraging them to branch out. This looks like putting squid in a deep-fried roll or offering dessert at the end of an omakase, even though it's rarely part of the tradition in other cities. We're living in the golden era for sushi in the Ozarks. Even though we're landlocked, we still have access to the same tuna, uni, sea bass and scallops you can find on the coasts or even in Japan. This is a delicious deep dive into the 417-land sushi scene—what makes it tick, where to find the best rolls, how to understand the menu and who is behind the counter.

We Tried the Omakase at Ariake

Omakase means “I leave it up to you” in Japanese. This culinary experience gives you the opportunity to watch Ariake’s master sushi chef and co-owner, John Jung, prepare a series of nigiri, sashimi and various cooked offerings that he personally selects for your enjoyment. I took a seat at the sushi bar for this story and unpack it all here.

It’s hard to put the omakase at Ariake (1110 E. Battlefield Rd., Springfield, MO) into words. On a cozy, rainy evening, my husband, Chandler, and I made our way there for the experience, and it wasn’t until we got to our car that we were really able to process all that Chef John Jung had bestowed upon our taste buds. Visions and flavors of nigriri with skin that shimmered, Wagyu beef served in a cloud of smoke and adorned with edible gold and sake in hand-blown glass cups filled our minds the whole way home.

Omakase is a multicourse tasting menu. It’s a series of small, individual plates prepared right in front of you and served one at a time, and you’ll probably lose track somewhere between 10 and 15 dishes. 

A Kusshi oyster, scallops, uni, sea bass, shrimp and Spanish bluefin otoro (often considered the most expensive fish in the world) were among what we got to enjoy. Although each omakase experience is subject to change, come expecting miso soup, velvety smooth chawanmushi (a traditional savory egg custard), plenty of nigiri and sashimi, a couple of cooked offerings, a bowl of buckwheat noodles to aid digestion and a light dessert. 

A manager is always there to walk you through the flavors during the entire experience. On the night we went, our guide was Terri Martin, whom Ariake regulars know and love. She briefed us on each component, sharing details like where they sourced the catch and how to best consume it. 

For example, she told us to eat the shucked scallops topped with lemon juice, chili oil, lava salt, toasted sesame seeds, strawberry and pickle the way you would an oyster. It slid right off the shell, and we got to enjoy the salty, sweet, soft and crunchy components all at once. She also advised us to cleanse our palates with nibbles of shiso leaves between bites of the toro trio. Without this tip, we would have otherwise mistaken this leaf for just a garnish and missed out on its herbal flavor profile that tasted like a cross between mint and basil.

One flavor was a constant throughout: umami. It’s an overused word, but there isn’t another term that perfectly describes that savory taste. A few cooked dishes, such as baked sea bass and shrimp tempura, offer an intermission for your taste buds between helpings of nigiri and sashimi, but you have to be a fan of raw fish to truly enjoy an omakase experience. Or, at least be open to the idea of becoming a fan. If anyone can make you a convert, it’s Chef John.

I learned one helpful tip from Terri: Don’t feel obligated to finish every single course, but eat each one immediately. This may seem counterintuitive to everything you’ve been taught about manners and fine dining. However, this allows you to save room to try at least one bite of each offering. The reason you should quickly enjoy each plate once the chef presents it to you is so you can savor it at its freshest. This is especially true for the nigiri, because the heat of the rice can actually alter the quality of the fish if you let it sit before consuming.

Getting a front-row seat to Chef John at work is like watching an artist in their studio. He shapes nigiri rice with graceful movements, applies soy sauce to the top with a small brush, and delicately places dots of freshly grated wasabi root using tweezers.

The bright orange salmon roe, pale yellow yuzu skin, light purple shiso flowers and dusting of green matcha salt that adorn the sashimi and nigiri aren’t merely toppings or garnishes. Because he carefully selects each component with consideration for both presentation and taste, they are accompaniments that are a fusion of the two.

The small vessels on which he serves each component are also works of art. His wife and business partner, Young, has thoughtfully curated the omakase servingware collection, sourcing pieces from Korea and Japan that are a nod to historical references and hold meaningful cultural significance.

John is from Seoul, South Korea, and initially moved to Missouri to study at the University of Missouri. He later relocated to Springfield to earn a degree in computer science from Missouri State University. He and Young noticed a void in Japanese and Korean offerings at the time, so they seized the opportunity to bring these global flavors to our city.

Fresh and Simple Sushi Dishes

This roundup of sushi highlights high-quality raw and fresh catches. Fish is the star ingredient in all, and the minimal toppings complement rather than compete.

Uni
Ariake, Springfield
Uni (sea urchin) isn’t something you want to order just anywhere, because a bad batch can turn you off of it forever. But the uni at Ariake is as high-quality as it comes and is imported from Hokkaido in northern Japan. Its buttery mouthfeel, combined with its umami flavor, creates a one-of-a-kind experience.
Flavor Profile: briny and creamy
Must-Try Pairing: Otokoyama Junmai sake

Sashimi Appetizer
Kai, Springfield
This six-piece appetizer is the perfect way to kick off a sushi feast. The fish selection is up to the chef, so allow yourself the opportunity to be surprised. Start with the leanest and work your way to the fattiest.
Flavor Profile: fresh, raw, seasonal
Must-Try Pairing: dessert sushi roll

Aka Sake Roll
Hinode, Springfield and Nixa
If you love raw sushi with simple ingredients but still find yourself craving sauce that adds flavor to your roll, this one is for you.
Flavor Profile: crab, fresh salmon, avocado, cucumber, spicy mayo, sweet and spicy sauce, sesame seeds
Must-Try Pairing: edamame

Tuna Tataki
Haruno, Springfield
These slices of tuna are still raw and fresh, yet they show off a perfect sear. The ponzu sauce flavor is equal parts zesty and garlicky.
Flavor Profile: seared tuna, garlic ponzu sauce
Must-Try Pairing: ika sansei salad

Vegetarian Futomaki Roll
Momo Sushi & Grill, Springfield and Branson
This roll offers you the chance to enjoy vegetables with flavor profiles that are hard to come by in 417-land, such as Japanese pickled burdock root and dried bottle gourd.
Flavor Profile: bean curds, yellow radish, ganpyo, yamagobo, avocado, cucumber
Must-Try Pairing: spicy sashimi salad

Cong Trieu and the Story of Niji Sushi Bar & Grill in Galloway Village

We chatted with Niji Sushi Bar & Grill’s (3938 S. Lone Pine Ave., Suite 100-B, Springfield, MO) head sushi chef, Cong Trieu, to learn how this family business won over the taste buds and loyalty of sushi lovers in Galloway Village.

When Michelle Huynh and Bryan Trieu moved to America from Vietnam, they became nail technicians. They’d spend their days turning first-time customers into regulars by remembering their names and applying each coat of nail polish with precision. Through the care for their craft, they were building a successful nail salon, but all for someone else.

That’s why getting to open Rainbow Nails and Venus Nail Bar in Springfield was a dream come true for the couple. After building a successful nail salon empire, they were ready to take on a different industry. They forayed into the local food and beverage scene by opening Niji Sushi Bar & Grill, followed by Teaology Boba Cafe.

Huynh knew just the people to help open Niji. Her brother-in-law, Cong Trieu, is married to her cousin, Thu Nguyen, and the two are a culinary power couple. Cong has 25 years of experience in the restaurant industry and originally moved to Springfield in 2002 to help his brother open Little Tokyo, which is where he learned to make sushi.

He later honed his skills in the kitchen at Nakato Japanese Restaurant (2615 S. Glenstone Ave., Springfield, MO). Thu has always been known as the family foodie, so she helped design the menu. On any given day, you’ll find Cong leading the kitchen at Niji and Thu either serving or whipping up colorful cocktails and pouring Japanese whiskey behind the bar.

When you visit Niji, you can go knowing you’re eating high-quality fish. For example, they receive weekly overnight shipments of tuna straight from Hawaii. If you’re unsure of what to try on your first visit, the Niji Signature Roll just so happens to be their most popular.

Niji means rainbow in Japanese, which is only fitting since the business got its start during the tumultuous times of 2020 and emerged from the pandemic more successful than ever.

Cong and Thu helped Niji succeed the same way Michelle and Bryan succeeded at their nail salons—they made a commitment to being the best at their craft and prioritizing customer satisfaction above all else. “My favorite part of working at Niji is getting to make the customers happy,” Cong says. “[If anything] goes wrong, we always try to fix it immediately. Because we’re a small business, we can take care of it right away.”

If you’re not one to shy away from spice or an open flame, these rolls are for you. 

Fire Roll
Sakura Japanese Sushi Bar and Grill, Springfield
True to its name, this roll is served on fire. The flames give the toppings of shrimp and avocado a subtle smoky flavor.
Flavor Profile: shrimp tempura, crab, cooked shrimp, avocado, sriracha mayo, eel sauce
Must-Try Pairing: mochi ice cream

Han C4 Roll
Han The Sushi Man, Joplin
There are some rolls that the menu describes as spicy, but this one is labeled as “very” spicy. It contains a few fiery fillings, but the mix of spicy sauce and sriracha drizzled on top really brings the heat.
Flavor Profile: shrimp tempura, spicy crab salad, eel, jalapeño, eel sauce, spicy sauce, sriracha sauce
Must-Try Pairing: calamari salad

Dragon Fire Roll
Mitsu Neko Sushi & Ramen, Branson
This roll comes to you ablaze, but it’s the spicy mayo that gives it a lingering heat.
Flavor Profile: shrimp tempura, crab, eel, cucumber, avocado, spicy mayo, eel sauce
Must-Try Pairing: Tonkatsu Ramen

Fire Tiger Roll
Sushi Village, Springfield
Asparagus is an underrated sushi filling, especially when it’s covered in tempura, paired with spicy tuna and served on fire. 
Flavor Profile: asparagus tempura, spicy tuna, crab, avocado, shrimp, eel sauce, spicy mayo 
Must-Try Pairing: clear mushroom soup

Oh My Veggie!
Haruno, Springfield
You don’t have to be a vegetarian to enjoy a roll filled with a medley of veggies. They serve it on fire when you order it in-house, but it also tastes great cold if you need to take it to go.
Flavor Profile: asparagus, yellow radish, shredded daikon radish, sweet gourd shavings, cucumber, avocado, sriracha, Japanese mayo, eel sauce
Must-Try Pairing: chocolate banana spring rolls

Frying Hot Roll
Hibachi Steak & Sushi, Springfield
If your idea of a good sushi roll is one that’s fried and topped with a fiery sauce, look no further. And if you’re craving some more fire action, just turn your attention to the hibachi grill located in the back of the restaurant.
Flavor Profile: yellowtail, tuna, cream cheese, spicy sauce
Must-Try Pairing: calamari tempura

Spicy California Roll
Nakato Japanese Restaurant, Springfield
We all love a classic California roll, but those with a palate for heat can agree that it tastes even better with some hot sauce, or in this case, two hot sauces.
Flavor Profile: crab, avocado, mayo, masago, Nakato hot sauce, sriracha
Must-Try Pairing: bacon-wrapped scallops

Sushi with a Local Twist

Move over, California and Philly rolls. These rolls are named after our very own 417-land and show off local pride with top-notch ingredients.

Wayo Japan

2119 S. Glenstone Ave., Springfield, 417-886-0300
There's one thing that sets Wayo Japan apart from the other sushi joints in 417-land, and that's the attention to detail that Fred and Kira Lee Hubbell put into their craft. Every ingredient that makes its way to your sushi roll is prepped fresh from scratch, even down to the sauces. Wayo offers discounted lunch portions, so it's a great mid-day spot to take a client meeting or catch up with a friend. They keep things pretty simple on the sushi side of things and offer a California roll dinner option of 4 to 12 pieces. Expect a sushi menu filled with the classics, like a cucumber roll and eel roll, as well as riffs on classics like a deep-fried California roll dubbed the Glenstone roll.

Read reviews for Wayo Japan.