The Mill City Times Interview: Enkhbileg “Billy” Tserenbat of Billy Sushi

Article by Becky Fillinger, photos provide by Billy Tserenbat

Billy has been a fixture in the Twin Cities food scene for over 20 years. He is opening a new restaurant, Billy Sushi, this week in the North Loop. We talked to him about his life in his native Mongolia, his career choices and approach to life.

Q:  Tell me about your family and childhood in Mongolia.

A:  We grew up in the city but my grandma lived in the countryside. I lived with her every summer. Grandma lived in a ger, and her warmth and hospitality was typical of all Mongolians. Strangers were welcome to share a meal with us. I think these early life summer experiences were instrumental in how I approach my life and customers today. My father was a geologist. My mother worked for the Ministry of Geodesy and Geography. Mongolia is called Mine-golia – copper, gold and coal mining is booming. There was an expectation that I would also be a geologist. I came to the US as a science student but veered off that track. I have three brothers and they are all still in Mongolia. I used to speak four languages (Mongolian, Russian, English and Japanese) now just English and Mongolian. My dad always said that when you work hard, there will be someone willing to help you. Keep working and studying and stay current. Those life lessons have been true for me.

Mongolian ger

Q:  Why food and restaurants for you as a career?

A:  Let’s just say life’s lessons. The short version is that back when I was studying geology in San Francisco, I had a roommate who borrowed money from me and ran away. So, I had to work and make pocket money to pay my bills. Luckily, I learned to be become a sushi chef and it was the best thing to happen to me. When my friend ran away with my money, I thought it was the worst thing that someone could do. It led me to my future.

Q:  When did you arrive in Minnesota? Did you immediately start to work in the food industry?

A: I think that I arrived in Minnesota in early 2000. A friend recommended that I move here. It snowed my first day in Minnesota and I was in heaven! I had lived in San Francisco for a few years and in some Pacific Rim climates and I was very tired of hot weather. I started working at Yumi’s Sushi Bar in Excelsior. I never attended a formal culinary school, but I had the greatest teachers who were willing to teach me the foundations of Japanese cuisine.

Q:  When did you open your first restaurant in Minnesota?

A:  Our Sushi Fix food truck was opened in 2012 in downtown Minneapolis. This brought national attention to Minneapolis and our foodie scene. At that time, no one was doing edo style sushi (nigiri) on a food truck. We were the very first in the nation. People used to fly in from all over the country to see what we were doing. There were people who said that sushi from a truck was a very wrong ‘thing’. Well, we had a flock of folks standing outside of our truck fighting for our sushi and choosing our food compared to another greasy hamburger. We knew exactly what we were doing and we’re still the best at it. Then that following year we opened Sushi Fix restaurant in Wayzata.

Q:  How many restaurants do you currently own?

A:  Currently Baja Haus in Wayzata and Billy Sushi, in the North Loop, which will open in the next week.

Q:  Why open a sushi restaurant in the North Loop at this time? Did you do research that there was still room in the market for another restaurant?

A:  Yes, there is plenty of room for a new sushi restaurant in the North Loop. Each place does it with their own distinctive twist. For example, there are ninety-nine different ways to write “sushi” in the Japanese script of kanji. Each has its own unique interpretation and meaning. We chose 寿司 to best represent Billy Sushi, which is translated as celebration of fish! I’m not competing with any of the current restaurants – hopefully we’ll just bring more people out who want to eat delicious Japanese food and have a great time.  Billy Sushi will be one of a kind, I guarantee it.

Q:  Do you mentor young chefs or other entrepreneurs?

A:  That’s where my strength is, sharing my knowledge and inspiration to younger generations. What’s the point of knowing something if you can’t share your wealth of knowledge? If anyone wants to learn about sushi, Billy Sushi’s door is always open for you. 

Q:  Everyone describes you as enthusiastic and optimistic. How do you maintain your enthusiasm?  

A: You absolutely must have a ‘dream’. When you have a dream, you learn to set goals and the goals drive you to accomplish where you want to go in life. It has worked for me for every new venture. The time and events between the dream and realizing the goal are a roller coaster ride. Of course, I have the support of my wife – a partner that allows me to chase my dreams and understand me so well.  

Q: What do you like to do when you’re not working?

A:  I don’t know...Betty White once said: "Drinking and drinking can be a hobby, right?" Just hanging out with my wife, son, daughter and dog Sengee is how I love to spend my time away from the restaurants. 

Q:  What menu item do you want people to try?

A:  How about the George Clooney Roll? It was invented by our friend Thad. It has real snow crab, avocado and shrimp tempura, wrapped in soy paper and topped with tuna, jalapeno, wasabi mayo and unagi sauce.

Q:  How do you gather customer feedback?

A:  With their smile, we gather all our customer feedback. That’s the difference between Sushi vs other foods. We say “Enjoy Sushi Our Way, Walk with Smile.” 

Q:  What menu items will you have during the shutdown?

A:  We will definitely have to adjust our menu at Billy Sushi. Please check our Facebook and website, or call 612-886-1783, for the latest offerings. I will select items that will make you smile at home. Itaakimasu!

Billy Sushi is located at 116 N First Avenue.

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About Becky Fillinger

I’ve been a resident of the Mill District only since July 2019, but have visited the Guthrie, the Farmers Market, restaurants and friends in the area for many years prior to making the leap to Minneapolis. I’ve lived in many places (and climates) in the US and can testify that our cultural events, bicycle and hiking trails, parks and green spaces, museums, diverse neighborhoods and wonderful restaurants put Minnesota and Minneapolis high on my best places list. I’m a member of the Mill City Singers and look forward to our choir practices and performances.

One of my main interests is community - a very broad concept. For me it means bringing people together with common interests to form meaningful relationships. I look forward to reporting on businesses and individuals in our neighborhoods. Feel free to drop me an email at becky_fillinger@hotmail.com with your thoughts and ideas for stories.