New Japanese Tapas Restaurant Hello Temaki is Coming to Elk Grove

Serving signature Japanese handrolls with quality ingredients

Xiao daCunha
By Xiao daCunha Add a Comment

A new Japanese restaurant, Hello Temaki, is taking over 9261 Laguna Springs Drive, Suite 150, adding another food option to the Laguna Pointe. The space is approximately 2.400 sqft and used to be occupied by Guild Mortgage Company. As of now, Hello Temaki is anticipated to open by the end of January 2024.

Temaki is the Japanese term for “hand rolls” or, simply, tapas. Hand rolls are a special sushi form where the ingredients are rolled into a cone on a seaweed sheet, compared to the traditional sushi roll structure. Signature tapas flavors include uni pasta, katsu wagyu sandwiches, and more.

The owners, Yu Feng Liang, Larry Hoang, Ann Le Hoang are a seasoned team of restauranteurs who also operate Umai Bar & Grill in Elk Grove, which opened in 2017. Compared to the Japanese bar and grill, Hello Temaki will have a lighter and faster atmosphere with a sushi hall vibe, featuring a 26-seat sushi bar. Those working in the office building on the property or staying at the Hilton Garden Inn will find this a convenient spot for a quick bite. Meanwhile, anyone looking to celebrate a special moment will also find Hello Temaki a fun and unforgettable experience, as the restaurant will also have a private dining room available for event booking.

“Elk Grove is thriving for something new and different. Japanese handroll restaurant is one of the more trendy take on Japanese food. The traditional sushi roll is large and everyone gets full off of 1 to 2 rolls unlike handrolls, we allow the customers to get a chance to try more variety of items on the menu.” Liang told What Now Sacrament in an email.

Currently, Hello Temaki is applying for a beer and wine license and plans to hire 20 to 25 employees, starting about a month before the anticipated opening.

“We want the community to be able to have a different experience of Japanese cuisine where we source ingredients from different areas of the world. Every bite they take is packed with flavors and texture.” Liang said.

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Xiao daCunha is an independent journalist covering hospitality, arts, culture, and community. Holding a BA in English Creative Writing from the University of Missouri - Kansas City, daCunha has contributed for various prestigious outlets including the Eater, TimeOut Chicago, the Chicago Reader, KCUR 98.3, and was formerly Managing Editor at UrbanMatter Chicago. She also maintains a personal column where she writes about art, movies, and cultural criticism.
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