The  scent of sizzling teriyaki fills the air as regulars settle into their favorite seats at Eiko’s—a Napa Valley mainstay where sashimi arrives daily from the Pacific Rim. In the heart of wine country, Eiko’s has spent over a decade proving that seafood doesn’t need an ocean view to be world-class.

“People think we’re not close enough to the ocean to get fresh fish,” said Allison Hallum, Director of Operations at Eiko’s Inc. “But our fish is flown into our nearby international airports from all over the world. We use the best salmon called Ora King Salmon from New Zealand, line-caught big-eye tuna from Hawaii, and Uni from Japan.”

That meticulous attention to product is part of a deeply rooted family philosophy inspired by the restaurant’s namesake. “Eiko was a person,” Hallum said. “She passed in 2014, and our philosophy from the restaurant view was to always run it tight and fierce like Eiko would have. We keep our staff focused on the locals and our regular families and customers. Eiko also cared a great deal about quality products, food being visually beautiful, and our chefs’ attention to detail.”

That drive for excellence doesn’t stop at the fish counter. Thirteen years ago, Hallum stepped in to run day-to-day operations alongside her father and Eiko’s co-founder, Rick Zaslove, and introduced a change that would improve the restaurant’s culture. “I knew we needed to implement employee benefits for our full-time employees to stay and to create an environment that restaurant employees did not want to leave,” she said.

“We did not like the cyclical behavior common in this industry but disagreed on the additional costs. We are so grateful for our long-term employees. I can proudly say we have offered benefits to all of our full-time staff for over 12 years now. It’s saved us a lot on training and has created a strong retention.”

The menu reflects that same loyalty and fun, with a few inside jokes rolled into the sushi lineup. “The Ricky Ricardo and Ricky on Vacation are both named after my dad, while we joke that the Hot Mama Roll is named after my mom, Nancy,” Hallum shared.

But the real secret? It’s in the sauce. “I think the most special things on our menu are Eiko’s original teriyaki sauce recipe or her iconic sesame sauce, for which we constantly get asked the recipe or are asked to bottle. It’s delicious and addictive.”

Even the restaurant’s design hides small tributes to the ocean and the people who shaped it. “Our host stand was originally designed to look like the bow of a boat… I do not think people realize that nod to the ocean,” Hallum noted.

That quiet attention to detail, from sushi to service, keeps Eiko’s at the center of Napa’s dining scene. “I think at this point we are a staple of quality seafood in Napa,” Hallum said. “We like to think we adapt and change with the seasons, but we try to be consistent, so you can always expect a great experience with great high-quality food, but always with a local and fun twist.”
Eiko’s will be adding even more great menu items soon. Look for their expanded Noodle menu featuring slow-roasted meats and savory Ramens this summer.  

For more information www.eikosnapa.com

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