Hissho Sushi: Redefining Fresh Sushi Across America

Founded in 2002 by Philip and Kristina Maung in their home kitchen, Hissho Sushi has grown into one of the most recognized sushi franchises in the United States. The company originally made its mark by supplying fresh sushi daily to local supermarkets and cafés.

Headquartered in Charlotte, North Carolina, Hissho Sushi now runs more than 2,000 sushi bars in 44 states, solidifying its reputation as a major player in the nation’s sushi market. Its menu features a wide variety of handcrafted sushi and Asian-inspired dishes, appealing to fans of both classic and modern flavors.

What sets Hissho Sushi apart is its strong focus on responsibly sourced seafood and premium-quality ingredients, a commitment that has helped drive its impressive growth. Since launching its franchise program in 2013, the brand has steadily expanded into diverse locations, including grocery stores, university campuses, and airports, making top-tier sushi more accessible than ever.

Training

Hissho Sushi provides a comprehensive training program to ensure franchisees and their teams operate effectively and meet brand standards. Here’s a summary of the key programs:

1. Initial Training Program
   Before opening, the Operating Principal and all equity owners must complete the Initial Training Program at Hissho’s headquarters in Charlotte, North Carolina. This program, lasting around 10 to 20 days depending on prior experience, includes classroom instruction, on-the-job training, and sushi chef training if needed.
2. Ongoing Training and Seminars
   Hissho Sushi offers additional courses, seminars, and training programs throughout the year, which are mandatory for the Operating Principal and equity owners. Franchisees are responsible for all associated expenses, including transportation, lodging, meals, and wages.
3. Remedial Default Training
   If a franchisee is notified of an operational default and fails to correct it in time, the franchisor may require the Operating Principal and equity owners to attend one or two days of remedial training. This training incurs a fee of $500 per day, plus the cost of travel, food, and lodging for the trainer.
4. Culinary Training Program
   As a precondition to purchasing a franchise, the designated trainee must complete the Culinary Training Program, which provides hands-on exposure to Hissho’s proprietary methods, recipes, and systems.

Territory Protection

Hissho Sushi does not offer exclusive territory protection to its franchisees. Franchisees may face competition from other Hissho Sushi franchisees, company-owned outlets, or other distribution channels and competitive brands controlled by the franchisor.

This means that while franchisees can operate under the brand, they should not expect geographic exclusivity or protection from nearby competition. The franchisor retains the right to use its principal trademarks, license additional franchises, and develop other systems under similar marks without granting territory rights to existing franchisees.

Even though Hissho Sushi commits to protecting its trademarks and provides legal defense against infringement claims, this does not extend to shielding franchisees from market competition. As a result, franchisees must be prepared to compete both with other franchisees and alternative channels such as retail or online sales.