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 three 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

Founded by visionary entrepreneur and culinary enthusiast, Chef Guy Vaknin, City Roots Hospitality sprang to life in 2012 with a clear mission: to reshape the way people eat and care for their planet. Chef Guy’s journey began with a profound realization that the choices made in the kitchen could extend far beyond just plates and palates.

Guy was raised on a kibbutz in Israel, where he was immersed in agriculture from a young age. He was taught how to cultivate food for the benefit of a community as a whole. Kibbutz means “gathering” in Hebrew, and is where he learned the values of social responsibility, sustainability, and cooperative living.

Chef Guy believes that food is deeply connected to emotion, culture, and memory which is why he set out to create a restaurant group that would raise awareness about the interconnectedness of food and environment.

Under Chef Guy’s leadership, City Roots Hospitality launched its first establishment, “Beyond Sushi”, a standout restaurant showcasing the exquisite flavors that could emerge from the earth’s bounty.

As the success of Beyond Sushi flourished with several locations across New York City, Chef Guy’s vision expanded and blossomed into a multi-restaurant group, each venue distinct yet unified by a shared commitment to sustainability and excellence.

“Willow” a cozy vegan American bistro emerged in the heart of Chelsea, elevating the concept of comfort American cuisine. In Gramercy, houses “Coletta”, reminiscent of an Italian countryside that reinvents traditional Italian classics with a deep respect for culinary heritage and “Anixi”, a lively Mediterranean brasserie featuring vibrant flavors from Greece, Turkey, and Lebanon.

In 2012, Chef Guy was in the spotlight as a contestant on Fox’s Hell’s Kitchen Season 10. He also appeared on ABC’s Shark Tank in 2018 where he made one of the largest deals in the history of the show.