For more than a decade, they were an ocean apart, now Angie Conrad and Michael Nakamura are back together in San Angelo, serving up a taste of Hawaii.
Angie explains, "I've been in San Angelo for, since 1993, and he came down to live with me in February and he did sushi in Hawaii for a couple years."
Michael elaborates, "I made some sushi for her and some friends at the house one day and she said let's start a sushi bar. I said 'okay' not taking her seriously at all, and look where we are now."
Exactly where are they? They're nearly one week into a new family business... Nakamura Sushi House.
Angie says, "I thought it was a great idea to have one. We don't have a full time sushi bar in San Angelo so I thought this was something that we need to get people to experience."
But what does it take to roll out a sushi bar in a sea full of cattle? A pinch of creativity and a dollop of patience.
Michael explains, "Born and raised on a rock in the middle of the ocean, I was a little skeptical because all these Texans are all 'Sushi, raw fish... gimme some meat.' So, I'll make some Texas sushi, steak, potato and bacon."
Angie says, "A lot of people think of it as just raw fish but it's not. All sushi is not raw fish. There are cooked items also."
Michael continues, "Everybody likes cooked fish, even if it's catfish we'll do it."
Although the family duo has had to adapt to a West Texas appetite, Angie and Michael managed to infuse some flavors of home into the menu.
Angie explains, "Spam is a very big meat in Hawaii and we ate it as little kids. We ate it all the time and we loved it. That was definitely one of the things I wanted on the menu and surprisingly there are a lot of people ordering it."
The raw truth about this sushi bar, it's not just about slicing fish... it's about keeping it in the family.
Angie closes, "It was all because of my little brother. That's why this is happening now."