
Interview with Aidan Bryan - Co-Founder of Sushi Revolution
This week we interviewed Aidan Bryan, the Co-Founder of Sushi Revolution to talk about how the restaurant came about, his top three dishes and more.
What inspired you to co-found Sushi Revolution, and what was the vision behind the brand?
Tom and I had been working together at Sticks’n’Sushi for a couple of years and really liked the way we each work individually and more importantly the way we work together. We had both been thinking of opening our own places and once we found the right team, "The Chef" and "The Waiter" as we say, the vision became reality.
The main vision for Sushi Revolution is to make our guests happy, it's as simple as that. We do that by offering good food, at a good price, served by good people in a clean welcoming restaurant. We looked at all the things we didn't like about hospitality and just got rid of them, that's our little "revolution".

How does Sushi Revolution differentiate itself in a competitive market?
We think we're different by being very reasonably priced and great value, especially for sushi! The consistency of the food that our chefs produce is excellent, ensuring every visit to the restaurants is as good as the last. We make working in the restaurants as simple for the team as possible to ensure that they have time to look after our guest as their happiness is our main focus.
As mentioned, we have taken little things we don’t like out of the restaurants: the lighting is not too dark so you can read the menu; the music isn’t so loud you can't talk to your friends; food and beverages are served quickly and effortlessly.
For someone who hasn’t been to your restaurant, what three dishes would you say is a must-have?
Everybody loves different tastes but for me, it has to be: the Korean Fried Wings, they just melt off the bone and I could have the sauce on anything and everything; the Fried Japanese Aubergine with beetroot den miso, I'm a meat lover but this dish takes aubergine to another level both the texture and flavours are outstanding. Finally the Soft Shell Crab Roll, I have always loved soft shell crab, but with the kimchi hummus our roll is completely unique and the flavours work perfectly together.

Why did you feel The Stage in Shoreditch was the perfect destination for your 2nd restaurant?
Firstly I love Shoreditch, always have, it's such a vibrant neighbourhood and as it develops and changes The Stage is just a wonderful balance of history with the Museum of Shakespeare opening soon, modernity with the residential tower and offices, a beautiful open plaza which will be amazing in the summer and a selection of restaurants ready to look after the melting pot of guests that come to the area.
What’s been your biggest achievement?
Our biggest achievement is that we came up with the idea and concept for Sushi Revolution and people really like it.
What would your ideal day in London be like?
It would have to be with my son. Get up go for a run along the Thames whist he's waking up. Then head to the O2 for some indoor skydiving at iFly together. Lunch would be wherever he fancies going, he loves eating out and I usually let him choose what he likes. Then we can go wherever the mood takes us, we're in London the options are endless and home for a great home-cooked meal, hopefully with his help but probably not.
For more information visit https://www.sushirevolution.co.uk/
Portrait of Aidan by Nyla Sammons
Food photography courtesy of Sushi Revolution
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