Mai Sushi is a subsidiary of Peace Dining Corporation (PDC). Under our Genji banner, we’ve been the leading sushi provider to Whole Foods Market in the U.S. and the U.K., since 1997. PDC also operates its own ingredients supply chain company, GHG Logistics. We are truly a global, and growing force in sourcing, distributing, and retailing Japanese and Pan-Asian foods. Our mission is to become the #1 provider of sustainable and responsible Japanese-inspired cuisine in the world, to help our customers lead a happy and healthy lifestyle.

PDC’s core business is operating sushi bars inside grocery stores and other venues. In 2005 we acquired Genji. Genji started out as a one-unit Japanese restaurant in downtown Philadelphia. In 1997 we started supplying Whole Foods with fresh sushi and as Whole Foods grew, so did we.

Today, Genji operates over 180 sushi bar locations in the United States and in the United Kingdom, and is the largest sushi vendor within the Whole Foods Market chain. Our 900 chefs undergo rigorous training to reach the top of their craft, and continuously maintain exceptional food safety scores, and unsurpassed customer service. We’ve opened many more stores and have welcomed even more team members to the family over the years, but we still stay true to the values that our founders established: uncompromising quality, freshness, authenticity and customer appreciation.

Mai is our brand name outside of our Whole Foods operations.

Mai also operates sushi bars inside grocery stores and other locations where sushi is in demand such as large hospitals, corporate dining programs and colleges. Mai also operates throughout the US and in the UK as well.

We’ve pulled together an amazing group of folks who truly ‘get’ Asian food. Not just sushi.

We cover the full spectrum of Pan-Asian food, including things like noodles, stir fry, Hawaiian, Korean and Vietnamese cuisine.

Read our mission statement here.

How does Mai Work?

We do it all…

 We provide you with a % of sales
 Each week, you tally the sushi bar sales, deduct the commission, and transfer the balance to us. We pay the Franchising Partner.
 We do everything else:
  • We hire and train the chef and team – depending on the state, this usually takes 30-60 days.
  • We create the sushi HACCP plan for your location(s).
  • We apply for the Food Permit operation license.
  • We work with you to create a product list, pricing, marketing collateral and promotion schedule.
  • We forward our skus to you, to enter the data into your POS system.

Meet Our Team

Josh Onishi, CEO

Hi I’m Josh, CEO and President of PDC, the parent company of Mái Sushi. While much of my 30 year career has pertained to finance, including my appointment  as CFO at True World Foods, I really enjoy viewing the whole picture of a company’s activities, and thus, am delighted to be the CEO and President of such a great company as PDC.  This way, I get to see the ins-and-outs of the whole company, from Marketing to Product Development to Human Resources and of-course, Finance as well.  Most of my career has evolved in the US, where I live with my wife and three daughters.  

While I have many passions, perhaps my strongest one is the game of Shōgi, often referred to as Japanese Chess.

Ken Blakeman, Director of Business Development

Hi, I’m Ken.  I’ve been in marketing and sales for nearly 25 years, and I’ve always made a point to center my career around my passion: Japan.  After majoring in Japanese language and literature in college, I went on to work in various capacities for various companies: from a publishing company to world-renowned university, from the top paper company in the world, to the #1 Japanese inspired food company, where I presently work.  I love being passionate about the product or service I’m sharing with my customers, and consider myself an evangelist, of sorts.  And how is it possible not to be passionate about delicious, high quality and sustainable food?  So there you have it: I’m a Sales and Marketing career professional who loves to eat. 

Other passions include travelling the world, learning languages (I speak 5), and photography.

Tomoyuki Takasu, Executive Chef

Takasu has over 14 years of restaurant and sushi experience from top restaurants and sushi bars including Genji and Munmo. Most recently he was a Sushi Chef for Starr Restaurants in Philadelphia including Morimoto and Pod.

During his free time, Takasu likes to watch NFL and play golf.

Marilyn Din, National Operations Manager

I have been in the food retail industry for 13+ years and I love food and people.  In the past, I’ve worked as a Franchise Recruiting Manager, Franchise Consultant, Operations Training Manager and Marketing Consultant.  Having to wear different hats has helped me develop my skills on a different levels and I enjoy the growth that comes with it.  As a National Operation Manager at Mai, I get to utilize all the skills I’ve learned over the years.
In my career path, not only I get to enjoy the food I love, I’ve been blessed to be able to educate and develop talented chefs become business owners.  Serving food while helping others to be successful is the most rewarding job I could ask for.

Frequently Asked Questions

How long does it take to open a location?

We can usually begin operating at a location within 60 to 90 days after a contract is signed.

Where can we open a location?

We can cover any location in the continental U.S. (and the U.K.) that meets our minimum traffic and demographic requirements.

What types of locations can we operate in?

We operate in retail locations like grocery stores and other suitable locations, including larger hospitals, corporate cafeterias, colleges, airports and other travel locations.
Minimum traffic for to meet our sales projections is determined on a case-by-case basis.

What type of Contract do we work with?

We have our own standard contract that we can amend as needed, or work with your contract, as needed.

Do we have insurance?

We have industry-standard liability insurance in place.

What type of equipment do we require?

Equipment requirements vary based on which of our brands you are interested in, and how much space you have available.

How much storage space do we require?

Some minimal back-of-house freezer storage space, cooler storage space and dry goods storage.

What type of consumer marketing do we offer?

We have a variety of programs we can put in place to market our program to your consumers. These include: Point-of-sale signage, product sampling, occasional ‘pop-up’ concepts, to broaden the food offerings and consumer marketing using social media.