Gari initially came to the United States to help a friend with the opening of a new Japanese restaurant in New York City. He worked as a sushi chef for several Japanese restaurants, and observed many of the guests eating sushi with too much soy sauce, which masked the taste of the delicate succulent fish. He decided to create his own brand where sauce was put directly onto the sushi during the preparation stage, so customers did not need to add soy sauce to truly enjoy the taste of each piece. Gari was determined that he could create a variety of sauces that would go well with sushi. Since opening his first restaurant in 1997, the main focus has been to serve sushi with the original sauces and toppings Chef Gari has created. These sauces serve to enhance the sensitive taste and flavor of each morsel of fish.