For restaurants & bars
EspañolCustom sushi boards, made for your bar
With sushi, presentation is half the dish. We make thin, soft-edged hardwood boards sized to your rolls and combos, with your logo engraved.
What we decide with you
Before we cut, you get a free 3D render of the piece with your logo. We adjust it until it's right.
Minimum 10 pieces per design · produced in 1 to 2 weeks after you approve the render
Length and width
For a single roll, a combo or a sharing boat.
Profile
Thin, footed or with a beveled edge.
Room for sauces
Space for soy, ginger and wasabi, if you want it.
Engraving
Your logo, discreetly in a corner.
Frequently asked questions
Which wood works for sushi?
For surfaces that touch food we use hard, close-grained woods: walnut, oak, mahogany and red mangaris, with a food-safe finish. Parota, a softer wood, is reserved for bases and trays that don't touch food directly.
Can you make them footed or with room for sauces?
Yes. Profile, feet and wells are decided with you and shown in the 3D render before we build.
Is my logo included?
Yes. Laser engraving of your logo is included in the volume quote. We prepare it once, keep it on file, and every reorder is engraved the same way at no extra setup cost.
What is the minimum order and lead time?
The minimum is 10 pieces per design with your logo. Once you approve the render, we produce in 1 to 2 weeks depending on quantity, and confirm the exact date in your quote.
How much do they cost?
We quote by volume based on size, wood and quantity, with logo engraving included. Before we build, you get a free 3D render to approve. Orders under US$1,000 are quoted and paid in U.S. dollars; larger orders are quoted and paid in Mexican pesos. Delivery to the U.S. is quoted per order.
Do you ship to the U.S.?
Yes. We build in our own workshop in Tijuana, right at the San Diego border, and quote production and cross-border delivery for your order.
How do I care for them?
Hand-wash with soap and water, dry upright and re-oil when the wood looks dull; no dishwasher, no soaking. If it gets deeply scored, resurface or replace it, as the FDA Food Code asks. Health codes vary by city and state, so check with your local inspector.