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sushi restaurant for Sale in Arizona

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Award-Winning, Top-Rated Phoenix Sushi Bar — $565K Sales photo
Miscellaneous Restaurant & Bars
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Award-Winning, Top-Rated Phoenix Sushi Bar — $565K Sales

Phoenix, AZ, US

An exceptional opportunity to acquire an award-winning independent sushi restaurant, one of the most highly regarded in the Phoenix market — a nine-year, owner-operated Japanese restaurant and sushi bar with four consecutive years of revenue growth, margins well above industry norms, and a long-term lease secured through March 2033. THE NUMBERS Trailing-twelve-month revenue of $565,727 with seller's discretionary earnings of $139,120 — a 24.6% earnings margin, versus roughly 16% for the typical full-service restaurant. Sales have grown every single year since 2022, more than tripling over that period, and the growth is coming from rising guest counts rather than price increases. Revenue quality is exceptional: 99.4% of sales run through credit cards and tie directly to point-of-sale reports and filed tax returns, making this one of the most verifiable — and most financeable — books a restaurant buyer will find. Offered at $259,000, approximately 1.86x earnings. THE REPUTATION A 4.7-star Google rating across approximately 350 reviews, multiple honors from a major Phoenix publication, and a loyal base of repeat guests supporting a $96 average check. Remarkably, this performance has been achieved with essentially zero advertising — under $250 spent last year — leaving an obvious, untapped growth lever for a new owner. THE FACILITY & LEASE An efficient, approximately 1,000 sq. ft. suite featuring a 20-seat sushi bar plus patio dining for six to eight tables, with a fully equipped kitchen. The lease runs through March 31, 2033 with fixed 3% annual escalations, and total occupancy cost is just 8.2% of sales — a ratio that improves every year sales grow. The restaurant sits in a high-visibility neighborhood shopping center on a corridor carrying 41,000+ vehicles per day, in an affluent trade area with average household incomes above $150,000 within three miles — and where geography physically limits new restaurant competition. Two major independent sushi competitors nearby have closed, strengthening this restaurant's position as the area's quality leader. THE TEAM & TRANSITION A staff of nine is in place, including three sushi chefs and servers with tenures of up to seven years. The seller is committed to a smooth handoff and will provide training and transition support, including recipes, premium supplier relationships (fish sourced from Japan), and day-to-day operating systems. An Arizona Series 12 restaurant liquor license is in place. Sushi experience is a plus but not required for a buyer who retains the existing team. THE OPPORTUNITY Current ownership has built the fundamentals while leaving clear upside: real marketing for the first time, catering and private events, delivery platform expansion, and extended hours. A buyer who simply continues current operations acquires a growing, verifiable six-figure earnings stream; a buyer who invests in growth inherits a proven concept with room to run. Serious inquiries only. Contact the broker to execute a confidentiality agreement and receive the full confidential business summary, including financial statements, lease documents, and equipment list. Proof of financial capability may be requested. The business name and exact location are withheld to protect the seller, staff, and ongoing operations. The business is listed by HUB AZ Brokers (ADRE #LC688931000), an affiliate of Sunbelt Business Brokers of Phoenix. All listing and financial information to be verified by the buyer during due diligence.

$259,000Asking Price
$565,727Revenue
-Cash Flow

Market Snapshot

National transaction benchmarks for sushi restaurant businesses.

Under $500K

Median revenue$518k
Median cash flow$86k
Median sale price$135k
Multiple range1.1x - 2.4x

$500K to $2M

Median revenue$1.68m
Median cash flow$305k
Median sale price$750k
Multiple range2.0x - 3.2x

Over $2M

Median revenue$4.60m
Median cash flow$1.03m
Median sale price$3.20m
Multiple range2.3x - 4.0x

A variety of factors can cause businesses to trade outside this range, including earnings quality, operational transferability, key-person risk, growth trajectory, and geography, so a listing priced above or below the typical multiple usually reflects real differences in the underlying business.

What to know about sushi restaurant acquisitions

GW

By George Wellmer

Cofounder & CEO

Key diligence, valuation, financing, and transition considerations for buyers evaluating sushi restaurant acquisitions.

Sushi chef retention is the most important risk

Itamae are scarce and not easily replaced. Skilled sushi chefs (itamae) train for years before being trusted with the sushi bar at quality restaurants. Most U.S. sushi restaurants depend on a head chef whose skill defines the restaurant's quality. When that chef leaves, the restaurant's identity often changes overnight. Verify head chef tenure, training, and any employment contracts or non-competes. Plan retention compensation as a non-negotiable part of any deal, losing the head chef can cripple the business.

Fresh fish supply chain is daily operational challenge

Talk to the fish suppliers. Quality sushi requires fresh fish delivered multiple times per week from specialized suppliers, typically wholesalers connected to Tsukiji or Toyosu auctions and Pacific Northwest seafood distributors. Strong supplier relationships mean better fish quality, fairer pricing, and priority access during shortages. Verify which suppliers the business uses, the relationship quality, and the seller's purchasing patterns. Fish costs typically run 35–45% of menu price for sushi specifically.

Food safety risk is higher than typical restaurants

Raw fish creates liability exposure. Sushi restaurants have higher food safety risk than cooked-food restaurants due to raw fish handling. Listeria, salmonella, parasitic infections, and allergic reactions all carry potential litigation exposure. Verify the past health department inspection history, any incident reports, food handler certifications, and HACCP plans (some jurisdictions require formal hazard analysis plans for raw fish service).

Lunch versus dinner mix shapes the operation

Verify day-part revenue. Office-area sushi restaurants often have substantial lunch business (sushi specials, bento boxes, lunch combos at lower price points). Dinner is typically the premium service with higher checks. Pure-omakase or chef-counter restaurants may operate dinner-only. The day-part mix dictates staffing, fish ordering, and kitchen flow. Verify the mix and whether the restaurant has optimized its fish ordering for the actual customer pattern.

Specialty positioning beats generic sushi

Identify what the restaurant is actually known for. Generic sushi restaurants compete with grocery sushi, Costco sushi, and supermarket sushi at the low end and with fine dining at the high end. Restaurants with clear positioning — traditional Edomae sushi, modern fusion, Hokkaido-focused, omakase-only, robata-grill specialty — have defensible niches. Specialty positioning also reduces price competition and supports premium pricing.

Equipment and refrigeration are critical

Check the cold storage capacity. Quality sushi requires specific equipment: separate refrigeration for raw fish, temperature-controlled sushi cases, proper fish-handling stations, and often specialized rice cookers and other Japanese cooking equipment. Inadequate refrigeration is a food safety risk; inadequate rice equipment limits service speed. Verify equipment age, condition, and the cost of upgrades needed.

Frequently Asked Questions

Answers to common buyer questions for this market.

Smaller neighborhood sushi restaurants typically sell in the Tier 1 range (under $500K). Mid-size operations with strong reputation, established head chef, and good location usually trade in the Tier 2 range ($500K–$2M). High-end omakase restaurants, multi-location operators, or sushi restaurants in premium urban locations can reach Tier 3 ($2M+). Equipment and lease improvements are substantial; the chef relationship is often the largest soft asset.