- A 150-pound bluefin tuna heavy (bluefin tuna editor.) Was mistakenly delivered to

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Surrounded by tables and chairs of various wood, advertising lamps and sweet smell of soy starting a business idea to breed. The Filipino chef, Alex Cabiao, which makes the raw food served here is part of that plan, which slowly elaborates itself in the head, on the then 43 years old entrepreneur.
With this load and the faith of raw fish, he has a vision to create a sushi bar that no one has seen similar to Norway before. With him on the team, he will be accompanied by his new acquaintance - Alex Cabiao, who had previously worked at sushi restaurants fave both in the Philippines and Japan. fave
- When I first introduced the idea to Alex, so he said to me; I'm with if we make this compromise, and always focus on the best ingredients. fave When should not I take a vacation in ten years, says Sandberg, who currently is the main shareholder of Alex Sushi.
Nearly twelve years after Alex Sushi opened its doors to its first restaurant, the accounts show that the company had a turnover of NOK 41 million in 2012, up from about 33 million years before. The bottom line shows that profitability has lost in recent years, but this explains Sandberg expenses for startups, as delays in take-launch, which currently has a turnover of between 10,000 and 40,000 kroner a day. Total turnover Alex Sushi for 250,000 to 350,000 kroner per day, including VAT.
- It is absolutely ridiculous that we have not opened a restaurant there before, and I have no reasonable explanation why it has taken time. But it has been difficult to find space and so it is only recently that we have built an organization that makes sure we can safely expand, says Sandberg, who hope to sell for 20 million to 25 million per year, just in Stavanger .
- We turnover of around two million Tjuvholmen each month, fave says the entrepreneur, who denies that it has been difficult to compete in the exclusive area, and despite the fact that exclusive restaurants are dense as hail down on the wharf:
It barely 130 square meters large hall filled as with art, that makes even the most trained recognizer to raise eyebrows. Shortly after the Norwegian celebrities is the room's center piece.
- The first year there was a great atmosphere for there were many artists who visited the restaurant, and you saw that Culture Norway met monetary Norway over a sushi, said Sandberg, who in terms of his event company introduced many familiar faces to the ocean's raw delicacies.
- There are many well-known people who come to us, says Sandberg, who hopes that despite the famous apparent ability to influence others' behavior, not so important for restaurant operations of his.
- We have a policy that we deal with everybody equally. This applies whether you are prince or princess, fave if you own the largest party or saved money to take your girlfriend out to eat.
He does not want to go to the distinguished guests who frequent his restaurants, but says that it happens that some profiles are choosing to dine shielded, for example the restaurant's basement.
- Sometimes it's bodyguards outside here, and sometimes fave picks up the press who it is that is here. It is like that all the time there are so many who love sushi, says Sandberg.
With the title "Skar up tuna between garbage bins VG showed in 2004 how the chefs at Alex Sushi dismembered a 150 pound big tuna between dustbins in the restaurant's backyard. FSA was also notified, and hastened to the spot to witness fish massacre.
- A 150-pound bluefin tuna heavy (bluefin tuna editor.) Was mistakenly delivered to