Suehiro has a nice yet unpretentious atmosphere so that you can relax. Sushi bar can accommodate 13 people and we have numerous tables spaciously arranged.

Christopher Boyd, head sushi chef and co-owner, orders fresh fish daily from Big Eye Tuna, Japanese Sea Bass and Tasmainan King Salmon from Honolulu Fish Co., Hawaii to Madako Tako and Santa Barbara Uni from Mountain Valley Fish and Oyster in Montrose, CO. To compliment such outstanding fish, Christopher and his chefs use only traditional spices, noodles and rice imported through Nishimoto Trading Co., Japan.

If sushi isn't your first choice for dinner don't fear. Suehiro also has a wide variety of traditional cooked wok Japanese dishes including Yakisoba, teriyaki, tepmura and udon dishes. Suehiro also boasts a new intimate bar in the back of the restaurant where you can enjoy your favorite mixed drink, a tropical beverage or one of their premium Japanese sakes.