Tuesday Jun 21 2011
Diners ready to roll into new sushi eatery
By: Laura Newell Telegraph staff writer
Blue Nami to open doors Friday in Palladio
Last week, Blue Nami sushi restaurant celebrated the ribbon cutting opening for business members of the community for its newest and most artistic restaurant yet in the new Palladio at Broadstone in Folsom. The grand opening for the public is scheduled for Friday, June 24. “We have taken great pride in the design of this restaurant,” said Joon B. Cho, owner of Blue Nami. “People know Blue Nami as having delicious and beautiful sushi. We have worked hard to have the restaurant be equally as impressive and know our fans, new and old, will be thrilled.” Scott Kim, office manager for Blue Nami, said about 250 people attended the VIP ribbon cutting event last Thursday. “This is the third restaurant opened in the Sacramento region,” Kim said. “This opening was planned for two years previously. We were constantly in talks about opening it in the Palladio spot. We were just waiting for the right time.” Last week’s VIP event brought out many Folsom officials including Folsom Mayor Andy Morin, Councilman Ernie Sheldon, members of the Folsom Chamber of Commerce and business owners. Realtor Cyndie Hardester, of Folsom, attended the ribbon cutting with her husband Tim. “I think Blue Nami did a fabulous job of getting the word out on their opening,” Hardester said. “In addition, they did a great job showcasing the personality of their ownership and their food.” She said they are already looking forward to trying more items on the menu. “We really can’t wait to go back and get some dinner there,” Hardester said. The event provided guests with a variety of upbeat Japanese traditions. After the ribbon cutting, a nonprofit organization performed on Japanese drums called Taiko, a tradition played at most celebrations. The drummers are scheduled to return for Friday’s grand opening. Also, a sake barrel was cracked open by general manager and executive chef, Young-Min Park. The Japanese tradition of cracking the barrel is meant to show people that the ceremony has started, said Kim. Then everyone drinks the sake. Kim said it is a traditional way to toast the sake. Cho and his family first opened up Blue Nami in Orangevale in 2001 as a small scaled sushi restaurant. The popularity of the restaurant soon grew, Kim said. In 2007, with the help of his partner Yuji Yokoyama, they opened up their second location in Roseville which provided a more upscale atmosphere, Kim said. One of the biggest things that set Blue Nami apart from other sushi restaurants is the innovative and artistic ways that the sushi chefs cut and present the finest fish on the market, Kim said. Now, with the opening in Folsom, Cho was able to add another chic sushi location to his plate. “It’s a good spot because it’s a popular location near the theater,” Kim said. “The concept was right for us to open a higher-end restaurant in the area.” Within the variety of sushi rolls and Japanese dishes, Kim said his favorite is the “angel roll” including a shrimp and cucumbers with albacore and hot sauce atop the roll. Then the roll is torched on top to finish. Kim said all their fish comes from Japanese vendors. For more information on Blue Nami, please visit bluenamisushi.com.