Sushi on Second is second to none in Ketchum for creating a magical evening of food, friends and fun. Established in 1994, it is the Valley’s oldest sushi restaurant. But don’t let age fool you. Head Sushi Chef, John Rust is at the center of a talented crew of sushi chefs that delight in creating dishes that are as appetizing to look at as they are to eat.

The menu consists of global cuisine mixed with a healthy dose of Northwest experimentalism that creates a truly unique culinary experience. Chefs John Rust and Ashley Weber are behind their nightly specials, which keep local diners coming back often twice a week.

Be sure to try the sushi of course, but some of Ashley’s most current creative dishes include; Paprika Panko Crusted Alaskan Halibut with a Cilantro Creme Friche over curried rice, SOS Tiger Rolls hot crsipy won-tons filled with Crab, Shrimp and cream cheese served with a sweet chili sauce, Hawaiian-style Kalibi Baby Back Ribs, Seared Ahi Carpaccio with Avocado Tartare and Grilled Washington Sockeye Salmon with Orange Ginger Glaze over a Shitake Mushroom Bok Choy saute to name a few. Adding to the overall experience is the deep red decor of Sushi on Second, accented by their original artwork, photography and blown glass collection. Several large booths dot the edges of the room, while smaller parties may enjoy the more intimate sanctuary of the high tables.

The fulll wine, champagne, beer and sake bar is fitted with a flat-screen television to see the latest scores, snow or fishing reports. But whether you are sitting in one of the two private, screened tatami rooms or at the 20-seat sushi bar itself, all eyes in the restaurant invariably wind up on the sushi chefs. Knives a blur, they chop and slice the freshest seafood available, which is flown in from locations such as Hawaii, Tahiti, Fiji and Japan by their own seafood import company, Idaho Seafood.

Come in and taste why Sushi on Second has been voted consistently over the years the Valley’s best restaurant for Sushi and Seafood.

Questions or Comments? You can call is us at 208-726-5181 or send us a message