In 1989, Hissho Sushi CEO Philip Maung arrived in America with just $13 in his pocket and a dream of making a new life. He found his calling in the emerging supermarket sushi industry and spent years learning every facet of the sushi business. In 1998, Philip and his wife Kristina pooled their finances to form Hissho Sushi and founded the company in the family dining room. The company began providing fresh sushi daily to supermarkets and cafes.
Today, Hissho Sushi is a dynamic foodservice and distribution company managing and operating more than 875 sushi bars across the U.S. Our 46,000 square foot, state-of-the-art headquarters is located in beautiful Charlotte, NC.
Philip Maung was nominated as a finalist for the Ernst & Young Entrepreneur of the Year Award in 2006. In 2007, Entrepreneur Magazine named Hissho Sushi to its Hot 500 list of fastest growing businesses in America. In 2009, Maung received the prestigious Ernst & Young Entrepreneur of the Year award for the Southeast division, as well as a National Finalist. In 2010, Hissho Sushi was named one of the nation’s top entrepreneurial companies in the position of 3571 in Inc. 5000 annual ranking;and was in the Top 100 in the Food & Beverage Companies.
As our company continues to expand, we remain more committed than ever to exceeding our customers’ expectations and providing the highest quality sushi available for consumers.
At the center of our core is swift and impeccable service. We know that it is not enough just to have the best products on the market. We must also provide the very best service to one and all.
Hisshonians will communicatehonestly and truthfully because we believe in transparency. This brings a higher level of trust.The delivery of honest communication should be done with thoughtfulness, consideration, and sensitivity.
Hisshonians must first respect themselves before they can respect others. When you are trustworthy, show integrity, and have a sense of awareness, you will gain respect.
You won’t hear the words “normal” or “customary” here at Hissho, and you won’t see us following the crowd either. We’ve always been different here at Hissho Sushi and we never settle.
When you wake up in the morning, think to yourself, “Today, I want to go out and make a difference in the world.” Sometimes, that means just making a difference to those around us and sometimes those who may be far away and never known to us.
Hisshonians cannot do it alone, so when we grow, we celebrate as a team. Being humble means remembering ‘where you came from’ even when you’re successful.
As Hisshonians, we Work Hard and Play Hard afterwards, but while we are working, it can no doubt be stressful. We’re also here at work more than we are often at home.
There is always a way. Go out and find it. We’re not interested in settling, conforming or worse – surrendering and giving up. You’re sometimes asked and expected to perform the impossible.
By providing the tools, training and most importantly, the freedom to act independently, Hisshonians are empowered and primed to reach new heights and goals.
Some people work their lives away. While they may have built a fine dynasty, they never took any time to enjoy the fruits of their hard work. That is no way to live.
Success does not come from just one person, but is the collaborative effort of a team. Hisshonians will work together to create synergy.