[MMM]

quantities of fish is probably question 350 on the list of questions you need to answer before going ahead with this.

Do you have a business plan? Who is your market? Is there an unmet demand? What is the competition? What makes your restaurant different or unique? Whay am I going to your restaurant rather than the competition's? Who is going to make the sushi?

I think it is certainly possible and if there is an unmet demand where you live and you have the access to a sushi chef and fresh fish (tuna, yellowtail, salmon, etc) then it is certainly worth a shot.