In a world where delicacies such as kota and shisa nyama are most popular, Tshepiso Mahika’s mobile sushi restaurant is bringing a new dimension to the food industry.
Mahika runs Johnnito’s Sushi, which operates in Meadowlands, Soweto, and other parts of Gauteng.
Six years ago, Mahika turned his love for food into a township-based mobile sushi brand.
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The business focuses on face-to-face customer interactions at social and food gatherings, and makes use of online platforms like Instagram, WhatsApp and delivery services that include real time tracking.
The sushi is fresh and is customised according to each customer’s experience and preferences.
Mahika said his aim was not just to sell sushi, but to educate customers and shift perceptions.
“Many people still believe sushi is just raw fish. We wanted to change that mindset by making sushi accessible and understandable without compromising on quality,” he said.
The idea began through a friend who worked in a restaurant that had a sushi bar.
Together with a chef named Johnitto, they decided to try something new.
Mahika, a food enthusiast, joined as a partner and helped grow the brand into a mobile operation that caters for events, pop-ups and deliveries.
The original partnership ended, leaving Mahika to continue on his own.
He admitted it was a difficult moment, but the decision to push forward has shaped the business into what it is today.
Mahika’s ability to respond to changing customer behaviours has been key to the brand’s survival.
“We’ve seen a big rise in online shopping and more people ordering food digitally,” he said.
“Being available online makes it easier for customers to reach us. But nothing beats direct customer interaction; those face-to-face moments are still the best sales tool we have.”
The mobile nature of the business gives it flexibility and relevance in today’s event driven economy.
Mahika said mobile food services were booming across South Africa, and that he had seen first-hand how important it was to meet people where they were.
The sushi bar appears regularly at major events, which he said remained a source of growth. The business was also expanding by him ensuring that staff were regularly trained to maintain consistency and service standards.
“To succeed as a small business, especially in food, you need to reinvest, have strong partnerships and be disciplined,” he explained.
“Most importantly, you must listen to your customers. Their reviews shape how your business is seen.”
