A full-service restaurant serves sushi and Mexican style seafood under one roof. It has run more than five years. Sales come in one ticket at a time, from the dining room and the sushi bar.

One kitchen covers two menus. A sushi station handles raw fish orders while the hot line turns out seafood plates. That mix brings in two kinds of diners without paying for two spaces. Four employees work the prep, the line, and the front.

Both the owner and his brother work full time in the kitchen. They cook. One handles the sushi station and the other works the hot line. A buyer who cooks can take one of those spots, or hire a chef to fill it.

Kitchen or restaurant experience helps the most here. The rest is learned on the job. Ordering, scheduling, and cost control come quickly with the seller's help. The owner is moving back to his home country and wants to be gone soon.

Lease terms run four more years, with options to extend past that. Rent covers the whole space. Equipment in the kitchen is in working order and stays with the sale. A beer and wine license is in place.

The seller will train the new owner, and the staff is willing to stay.
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