So, it is hard enough to strike out on your own in the restaurant industry and open your own place, even with years of experience, add moving to a new state and not having a location, that must be pretty daunting.
That is just what Chef Ryan Turk and Nijela Shama have done. Taking a concept they believe in and creating ShWings ~ New Sushi and Wing House. Ryan creates and developes the food and Nijela runs the Marketing and Social Media. I always find partnerships like this work best. Examples would be Mark and Kim Millwood of TBG, Davin and Jessica at Wrench and Rodent and loads of others.
Ryan has years of experience under his belt working as a Chef for the Caesar’s Palace organization in Las Vegas. Rotating around to assist as the “”Celebrity Chef” restaurants come in. Basically being available to fill in to any position needed, when needed, and dealing with extreme volume. Most recently he worked at the Vegas Outpost of famed New York steak house Old Homestead.
Old Homestead Steak House LV
After 3 years in Las Vegas and a little convincing from family and friends Ryan decided to move to San Diego, North County and pursue his passion and ideas.
As a proof of the concept they have started at local Farmers Markets and breweries, like Oceanside’s Thursday Night Market pictured above.
The idea he has is for a non-fish based Sushi and Wing House….now right there the concept makes some people think hmmm…yet the idea is new and traditional at the same time.
Sushi simply means “cooked vinegared rice combined with other ingredients” though most familiar preparations include some kind of fish, even traditional Japanese Sushi houses have dishes like Tamago (egg) and inventive chefs have pushed the envelope for years to include ingredients like Kobe Beef and vegetables to their rolls or nigiri.
Bacon Roll ~ Bacon, cucumber,ginger,
Gochujang Wings with Asian Slaw
The wing concept is a perfect match as well, as Japanese fried finger foods have been around forever. I mean Chicken Karaage is Japanese fried chicken and an American version of that as a companion to Sushi featuring bacon and other Savory ingredients makes sense.
I have a huge standard for wings and these were great. Panko breaded for a light crispy taste, moist chicken and a sauce with depth. Slaw was on point too.
Ryan will have to explain his concept to customers from time to time, and while I was visiting them at the night-time market he did have to balance the role of Chef and showman. In the end though the food speaks for itself.
Wings being seasoned, sauce going.
I really like these guys and am excited to see where they go. Right now they are at a few North County Markets and breweries which you can track through their web page and Facebook. I will also throw up any info on the northcountyfood facebook page.