Sushi by Baaska to Open in Minneapolis Mill District

The restaurant, founded by chef Baaska Tegshbileg, is set to debut following the approval of a pending liquor license.

Updated on Oct. 26, 2026 in Japanese Food

Bold vector editorial illustration of a single piece of nigiri sushi on a plate, representing a new culinary establishment. — Sushi by Baaska is set to open a permanent brick-and-mortar location in Minneapolis's Mill District following the approval of a liquor license. AI Illustration. Upload story photo >

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Sushi by Baaska will open a permanent restaurant in the Mill District of Minneapolis, transitioning from a successful two-year pop-up model. The establishment will feature omakase, nigiri, specialty rolls, and wagyu beef.

Why it matters

This opening represents a significant expansion for the local culinary scene, moving an established pop-up into a dedicated brick-and-mortar space. It brings specialized Japanese dining options, including weekly fresh fish imports, to the neighborhood.

The restaurant menu includes omakase, nigiri, specialty rolls, and wagyu beef, with bluefin tuna sourced from Baja, California. Chef Baaska Tegshbileg, who first tried sushi at age 17, is behind the concept.

The players

Baaska Tegshbileg

The chef and owner of the new restaurant who transitioned the concept from a pop-up to a permanent location.

Pete Nguyen

The general manager responsible for the operations of the new Mill District restaurant.

Chris Griese

The professional sake expert who will oversee the beverage selection for the restaurant.

The details

The restaurant will offer a unique beverage program with non-alcoholic drinks on tap that can be spiked to order. General manager Pete Nguyen and sake expert Chris Griese round out the leadership team managing the new space.

October 26, 2026: The publication date of the project announcement.

Culture Shift

The shift from pop-up to permanent space follows the broader trend of successful local food concepts capitalizing on established demand to build brick-and-mortar footprints. This transition reflects a move toward long-term culinary investment in the local food scene.

Residents in the Mill District can expect new dining options featuring wagyu beef and fresh sushi flown in weekly once the restaurant opens. Guests should note the unique beverage menu featuring tap drinks that are customizable to their preference.

The takeaway

The move from a pop-up to a permanent space highlights the importance of consistent local support in growing independent culinary businesses. Residents looking to support local chefs should keep an eye on official announcements regarding the pending liquor license status.