Just in time for the Tokyo Olympics, here’s a question: what do exterior restoration and sushi have in common? The answer: expertise and volume.

Sushi is an art form as much as it is a cuisine, so the best sushi is made by the most expert chefs. With forty years of experience in restoring New York’s buildings and a talented team of architects and engineers, SUPERSTRUCTURES’ practice parallels the seasoned skills required to craft world-class sushi. And we have 15 Qualified Exterior Wall Inspectors (QEWIs)—call them the Itamae (master sushi chefs) of our profession.

You might also choose your sushi based on the restaurant’s volume—its track record of serving thousands of finely crafted rolls and delicate cuts of sashimi. There, volume equals freshness (day-old sushi is an oxymoron). In the case of SUPERSTRUCTURES, we’re known for our fresh approach to restoration, always innovating to help bring the art and science of our practice into the 21^st century.

The documentary Jiro Dreams of Sushi profiles legendary Tokyo sushi bar, Sukiyabashi Jiro, the first restaurant of its kind to be awarded three Michelin stars. While we’re not eligible for a Michelin rating, the firm has been honored with nine Lucy G. Moses Preservation Awards, the preservation community’s highest honor. Clearly, like Jiro, we’re doing something right.