Born in Buffalo, New York and raised in Ankara, Turkey, Engin Onural is no stranger to fusing cultures. After honing his skills at the Sushi Chef Institute in Los Angeles under Andy Matsuda and following stints at JW Marriott Desert Springs and Renaissance Indian Wells, Onural introduced Californians to Venue Sushi Bar & Sake Lounge. Opening in 2011 in Palm Desert to instant acclaim, Venue quickly racked up “Best Sushi” awards as Onural continued to fortify his impressive credentials. That included obtaining a coveted Sushi Proficiency Certificate from the All Japan Sushi Association. His accolades continue as now fans can enjoy Onural’s award winning sushi in Phoenix at Sandfish Sushi & Whiskey
In 2017, Onural’s sushi mastery earned him an exclusive invitation to be one of three American chefs competing in the prestigious 2017 World Sushi Cup in Tokyo, Japan. “It was one of the most important moments in my life,” he recalls. “Being on that stage with people hand selected from all over the world was an incredible experience, and it was also an acknowledgment from the Japanese government that I was doing a great job spreading the love for sushi outside of Japan.”
Subsequent to receiving this prestigious international recognition, Engin Onural went on to achieve resounding success with the opening of Sandfish Sushi & Whiskey in 2018 in Palm Springs. There, his innovative menu melded Japanese traditions with his culinary heritage, garnering even more accolades for his remarkable talent. In 2021, he introduced Tailor Shop, a refined craft cocktail lounge that further solidified his reputation.
In 2022, Onural introduced his distinctive sushi expertise to appreciative Phoenicians. With executive chef Chris Wolfe, beverage manager Joshua Martinez, and general manager Brittney O’Brien, Sandfish Phoenix brings Onural’s renowned sushi artistry and whiskey collection to the Melrose District. Fan favorites include tostadas topped with a delicious melange of spicy tuna, teriyaki sauce, and crumbled feta cheese. Or try the tender grilled octopus with creamy edamame hummus. Standout rolls showcase Onural’s culinary ingenuity, like the Sandfish, a combination of tuna, crab, avocado, and truffle crowned with crispy potato threads. The Venue is terrific as well, with spicy tuna, cucumber, and burdock root topped with seared salmon, aioli, teriyaki sauce, and tobiko. Sandfish Phoenix also boasts one of the city’s finest whiskey selections and a sophisticated lineup of craft cocktails (pro tip: Order an omakase cocktail and Josh Martinez will craft a sensational off-menu libation just for you).
I had a chance to chat with Chef Onural to share what brought him to the Valley of the Sun and what guests can expect at his first restaurant outside of California.
Why serve your sushi in Phoenix?
I actually had narrowed down my next location of Sandfish to LA or Phoenix. For around six months I traveled back and forth to each to get a better feeling for the city and its people, and I truly felt that Phoenicians were nicer and more welcoming.
What made you choose the Melrose District?
The Melrose neighborhood reminds me, in a way, of how Palm Springs used to be. I’m very proud and grateful that Sandfish has become a staple in Palm Springs, and I feel like Sandfish Phoenix could become the same neighborhood staple. The area has potential and I want to grow with it.
Tell me about your design inspiration for Sandfish Sushi & Whiskey.
It’s a beautiful mix of Japanese and Scandinavian. I spend a significant amount of time in Scandinavia, especially Norway, and I genuinely enjoy that feel, so I wanted that cozy, welcoming vibe with clean lines. It’s pretty cool when people visit from somewhere like Sweden, and say they feel like home.
Why sushi and whiskey?
I love them both. Whiskey is already a big deal in Japan and I think we just didn’t recognize it here in the States before. Whiskey and sushi go really well together, and I think we might be the pioneers here in combining a full-on whiskey bar with a full-on sushi restaurant. The flavor profiles of whiskey are endless and right now we have over 150. We’re working on having the number one allocated selection.
What are some of your favorite whiskies?
Ichiro’s Malt Chichibu and Nikka From The Barrel. I also love Woodford. I actually have my own barrel in Palm Springs, and I’m working on getting one in Phoenix.
What are three signature dishes at Sandfish Sushi & Whiskey?
The Spicy Tuna Tostada for sure. It outsells the most popular rolls by far. A couple of days ago, a couple in Palm Springs ordered appetizers including the tostada and a few rolls…and finished with another tostada. It’s very unique with the feta cheese; a blend of my Turkish and Japanese worlds. The Venue Roll, which was named after my first restaurant, would be the second, and the third is the Sandfish Roll because of how unique it is.
Tell me about your Phoenix team.
Chris is a wonderful guy. He’s dedicated to helping me get Sandfish to be a part of the neighborhood in the way I envision. Josh is extremely knowledgeable with the bar and I love learning things from him. Every time we talk about a drink, he gives me more information than I could ever imagine. He’s very passionate and it shows. Brittney is the GM and she’s great with our employees. She definitely helps me steer the ship. Hospitality 101 is built into all of them, which I love.
What do you enjoy most?
At this stage where I am right now, having multiple units and 120-plus employees, I definitely enjoy mentoring newcomers. I am open to whoever wants to learn and love sushi the way I do. We all strive to nurture others and this is what we thrive on. Hospitality is very important to me too. When you see a crowded room—total chaos, but in a good way—with people enjoying each other’s company, the food, and the drinks as a whole, that makes my world. True hospitality is what keeps me going.
written by: christina barrueta | photographed by: luke irvin