Sushi-Mon Noodle House and Sushi Bar opened its doors February 2006 after being invited by Mt. Washington management to open a Japanese restaurant at the old Nordic lodge. The Erikson’s have five generations of history in the Pacific Northwest commercial fishery and a love for great food, especially Japanese. We use our own seafood and we select seafood from local fishermen who share our commitment to quality.
Wes Erikson, a fourth generation commercial fisherman, has 11 years experience as a restaurateur, with particular interest in Japanese cuisine. He is the former co-owner of Yamato Japanese Restaurant in Courtenay B.C. with partner, friend and master chef Saturo Ogawa.
This close tie to the fishing industry enables Sushi-Mon to have the best quality seafood from local fishermen. Wes and the staff can even tell you where, when and by whom it was caught! Local ingredients are used as much as possible for all menu items. “Our family has always been passionate about Japanese food. Our children were enjoying tuna and salmon sashimi before they could say the words!” says Wes. Certainly that can’t be a bad thing if current research trends are anything to go by; positive health benefits are being associated with consumption of Omega 3 oils, which are present in cold-water fish such as salmon and tuna.
The Sushi-Mon Team Wes Erikson
Meet Sushi-Mon's fearless leader! Wes grew up cooking on his father’s boat. From a very early age he was given the job of boat cook, which helped to develop his passion for food preparation. Working on active commercial fishing boats, with a variety of seafood of the highest quality has given Wes an intimate knowledge of local seafood. Wes trained at the Islander restaurant in Plettenburg Bay, South Africa between 1991-93 and has trained under accomplished Japanese chefs including Saturo Ogawa and Kyoichi Tanaguchi. Wes has owned and operated Japanese restaurants since 1994.
Along with cooking, Wes is an active fourth generation commercial fisherman. He has fished for halibut, herring, salmon, rockfish, lingcod, skate and sablefish along the entire British Columbia coastline and proudly serves his own seafood and selects seafood from local fishermen who share his commitment to quality. Wes has been involved in the fisheries advisory process for over 20 years and has recently been a halibut representative on the Commercial Industry Caucus (CIC) implementing the pilot integrated ground fish strategy. As a result of this program the BC ground fish fishery is now considered the best-managed commercial fishery in the world and Wes is proud to tell his customers that the fish we serve is “harvested sustainably and locally”.
Lara (Halibut Queen) Erikson
Meet Sushi-Mon's other fearless leader! Lara is a marine biologist. She has worked in many different fisheries from Santa Cruz to Attu and is currently working for the International Pacific Halibut Commission in Seattle. For the past 2 years, Lara has been driving from Seattle to Mt Washington every weekend to work in Sushimon. She has lived in and taught in Japan. She can speak Japanese, and has a love for all things seafood, including her husband Wes. Lara trained under sushi master Ky Taniguchi and she loves the preparation and presentation of sushi.
Ky (Kyoichi) Taniguchi Ky is a professional chef specializing in sushi and Japanese cuisine. Ky was born and raised in Japan and enjoys sharing information about Japanese culture and even some Japanese vocabulary for those keen to learn. He has taught cooking courses for Langley, Delta, Surry, and Coquitlam School Districts for 16 years. His love for food preparation using quality ingredients is evident when you enjoy the Sushi-Mon experience. We are very lucky to have Ky.
CrystalTodd ("California is a state not a roll.")
Now into her fourth season and three years of training under Sushi Master Ky Tanaguchi, Crystal is the Sushi-Mon veteran. In addition to being a sushi genius, she has spoiled us with her incredible edible twists to the daily menu, spontaneous eclectic jam sessions, and a steady following of great people who drop in to eat and reconnect.A dedicated colleague and patient teacher, she has true talent in the kitchen and a heart of gold. The Sushi-Mon team is grateful Crystal is back on the mountain this season. When she isn’t rolling sushi, Crystal is usually hosting renowned gatherings fuelled by local food and talent, and she is rarely separated from her constant companion, the lovely canine Kila.
Cari McIntyre ("Deep fried prawns for breakfast ... yum!")
A partner and co-owner of the well-known mountain hangout, Sushi-Mon. Cari divides her time and expertise between running the mountaintop restaurant establishment and working with Tria Culinary Studio at Nature's Way Farm. Kathy Jerritt and Cari met years ago and formed a friendship and professional relationship at the prestigious Coastal Trek Health and Fitness Resort. Their partnership has since blossomed making this the best season Sushi-Mon has ever seen. Cari never ceases to amaze the staff with her thoughtfulness and contagious energy, as well as making Sushi-Mon feel like a second home to all skiers, snowboarders and hikers alike. This talented and creative lady is always finding we ways to enhance the atmosphere at Sushi-Mon. Whether it be creating new additions to the menu or just heating up the kitchen with her Latin flare and mix of salsa music.
Kathy Jerritt ("Ewww, there's rice stuck to my shoe!")
A partner and co-owner of Sushi-Mon Mt. Washington as well as the owner of Tria Culinary Studio, Kathy keeps herself busy by cooking, developing menus, cooking, making phone calls and cooking some more (among other related duties). A well-known clean freak and sushi-lover by nature, Kathy can't wait to make her dream of eating sushi three times a day become a reality. Kathy's formal culinary training is in classical French cuisine and she has spent many years travelling and working throughout the world. Prior to opening Tria, Kathy was the chef at Coastal Trek Resort where she met Cari. They have been working together ever since. Kathy brings integrity and passion into everything she does and it shows in the food she prepares. Expect to be greeted by a great big smile, a hot cup of tea and a very clean kitchen.
Guy Ridler ("I think I should go skiing.")
Yet another partner in Sushi-Mon Mt. Washington, Guy is the newest member of Team Sushi-Mon, along with his partner in business and in life, Kathy. A pilot for a water-bombing company in the summer time, rogue skiier in the winter, Guy is well-known for his calm demeanor, limitless patience and extreme intelligence. If you need to know anything about physics or space sciences, ask Guy. Guy is an avid telemarker and is relentless about safety in the back country; he is well versed in wilderness first aid and avalanche rescue. Sushi-Mon is excited to have some more testosterone on the team!
Melanie Robillard (Mel, Melli; "I wanna yam it with you")
For the second winter in a row Mel has given up amazing adventures and unique contracts overseas, to return to Sushi-Mon Mt. Washington in pursuit of the perfect yam roll.There aren’t many places this world that this incredibly diverse woman hasn’t been, but if there is one thing she truly loves it’s sushi and snowboarding.A morning spent rolling and jamming to reggae is enough to supercharge Melli’s magnetic smile and positive attitude for rest of the day, and it seems to rub off on the rest of us.So if you find yourself smiling half way through your yam roll, thank Mel.We’re lucky to have her, and we’re glad she’s back.
We are very proud of everyone and lucky to have such a great team!
