Friends and loyal customers help Sushi Table celebrate five years of fine cuisine

Local representative for Congressman David Valadao, Maria Benitez, presents a proclamation to Sunny and Fanny Law, honoring them on their restaurant's fifth year in business.

Running a restaurant may not be the right business for the faint of heart, but CNBC reports that around 60 percent of new restaurants fail within the first year. The critical factors in determining a restaurant’s success, according to CNBC, is location and the quality of the food.

And it helps to know what you’re doing.

Sunny Law, the owner, and creator of Lemoore’s Sushi Table, located in Lemoore’s Save Mart Shopping Center, knows what he’s doing, and no one can argue about the quality of his food.

Assemblymember Rudy Salas had his rep, Alicia Ramirez, present a proclamation to Sunny and Fanny Saturday night for Sushi Table's anniversary.

On Saturday night (Sept. 22) many of his loyal customers and friends celebrated the restaurant’s fifth year in business as perhaps 100 supporters invaded the popular Japanese cuisine eatery to break bread – and Sushi – with Sunny and wife Fanny.

On hand were local representatives from the offices of Congressman David Valadao and Assemblymember Rudy Salas, both of whom presented Sunny and his wife Fanny with proclamations.

The culinary duo won’t rest on their laurels. The two also own the small bistro, Boba Island, located across the street from the downtown Lemoore Stadium Cinemas, and the year-old 201 Kitchen, located at the Costco Shopping Center on the outskirts of Hanford. The newest eatery specializes in the popular Japanese cuisine known as poke bowls.

All three of his restaurants prepare top-notch Japanese food – sushi, sashimi, poke bowls, and more – a diet to satisfy those deprived taste buds.

Law has been in the business a long time and has opened and managed restaurants across the great expanse of America, from New York City to San Francisco, and points in between. He is native of Canton, China and migrated to America from Hong Kong. He’s dabbled in the personal and private chef business, does executive catering and in 1990 enrolled at the prestigious Culinary Institute of America (CIA) where he spent about two years learning the fine arts of cooking, everything from Japanese to French cuisine.

“I like to cook,” he said in a recent interview. “I like to eat, and I like food. I guess that’s why I like what I’m doing,” he said.