ABOUT BEYOND SUSHI

Beyond Sushi is a chef-driven, vegan and kosher restaurant chain at the forefront of the plant-based movement. Our fundamentals are simple: Eat clean and leave a lasting impact on our planet.

In July 2012, we opened our first location – a humble storefront on East 14th Street. Since then, we have grown to seven locations spread across Manhattan. Our Midtown flagship is a full-service restaurant seating 90 guests. We recently opened our newest full-service restaurant on the Upper East Side, complete with a full bar. At these outposts we offer sophisticated dinner specials, crafted cocktails, group dining menus, and private buyouts for events. For those looking for a quick and healthy bite, takeout and delivery is available at all of our restaurants.

Chef Guy Vaknin has elevated the meaning of eating vegan by offering a casual menu with high-end appeal. In addition to our iconic vegetable sushi, we serve hearty dishes liked Fried Chick’n Bao, Glazed Impossible Meatballs, and Ube Cashew Cheesecake. Our food utilizes fresh ingredients with a focus on sustainability and innovation.

Launching in 2020, we’re proud to announce our new catering division, City Roots. We’re bringing our forward-thinking culinary perspective to the events industry, offering drop-off and full-service catering for any occasion.

Our mission is to serve high-quality and accessible plant-based food. We aim to make healthy food choices effortless and compassionate – one plate at a time.

CHEF GUY VAKNIN

Guy Vaknin is a renowned chef famous for his innovative plant-based creations. Raised in a big family in Israel, food was always the focus of their weekly gatherings. He spent a significant amount of time in his grandma’s Moroccan kitchen making food using the freshest vegetables, herbs, and spices.

After finishing his military duties in the Israeli Defense Force, he moved to the United States and started school as a computer engineer major and quickly realized that it wasn’t the right choice for him. He started working nearly every job in the restaurant industry and that rekindled his love for food. Chef Vaknin then enrolled in the Institute of Culinary Education. Upon graduating in 2007, he became the Executive Chef at Esprit Events, an established kosher catering company in Manhattan. In this role, he met his future wife and co-founder Tali. Together, they developed their signature vegan sushi and the Beyond Sushi brand was born.

In 2012, Chef Guy was selected as a contestant on Fox’s Hell’s Kitchen Season 10. In 2018, Chef Guy appeared on ABC’s Shark Tank Season 10 and won a deal with investors Lori Greiner and Matt Higgins.

Chef Guy’s vision of creating polychromatic plant-based sushi has evolved into a sustainable brand that offers an extensive menu with global flavors. He believes that inspiring food is the best way to spread the message of veganism, and is dedicated to bringing plant-based cuisine to the masses. He is just getting started and cannot wait to grow the Beyond Sushi brand.