Business: Wild Tuna

Address: 3344 S. Route 59, Naperville

Phone/website: 630-420-8801; www.wildtunasushi.com

Owner: Jeff Chiang, 37, of Naperville

Years in business: 20

What does your business do? “It’s definitely a restaurant but we definitely treat it as a ‘Cheers’ kind of bar. We feel that everyone knows each other. Over the past 20 years, my parents and I got to know so many different people,” Chiang said.

What’s the background? “My parents, Gene and Lena, owned it before me. They decided to retire so I took over in 2022. … I do a little bit of everything here. I cook. I make sushi. I do a little cleaning, a little schmoozing.”

Why did your parents open a sushi restaurant? “Twenty years ago, there was no sushi in this area. None. Now there are so many (sushi) restaurants. My parents had a Chinese restaurant, Yin’s Wok, at 95th and Book. Now it’s an Indian restaurant. … My parents are Chinese but they were born in Korea. They came here when they were pretty young.”

What were you doing before? “I was working here and I worked for a small start-up that started in Michigan. We had pre-made sushi put in coolers and delivered it to universities and hospitals. … Guaranteed fresh. … They started in Grand Rapids. I helped open the Chicago location. The name is Anu. I believe they only have locations in Michigan now.”

Yongquan Lin sharpens a knife he uses as a sushi chef at Wild Tuna in Naperville. Lin has been making sushi there for more than 10 years. (Steve Metsch/Naperville Sun)

Did you start here as a kid? “Yes, I was 16. I was hosting and I was a busboy. Now I’m the owner.”

What is sushi pizza? “Rice flour dough. Nice and crispy. Melt some cheese on top. Then we add some fresh tuna, fresh salmon, some avocado. Spicy mayo. … People think it’s kind of weird when they hear about it, but I recommend it.”

Why is sushi so popular? “It’s unique. You don’t get to eat a lot of raw protein in food. And, also, I feel like it can be very healthy as well. Also, it’s just appealing to look at it. It’s an art form.”

Does it take a while to learn? “From the basics to becoming a sushi chef takes about five years.”

Why does it take so long? “The technique involved. Also fileting the fish the correct way or making sushi the correct way. … And minimal waste, too.”

Where do you get your fresh fish from? “Everywhere. Spain. Japan. Korea. New Zealand. …   We have distributors.”

How many types of sushi do you offer? “Eight to 10 different kinds of fish. Tuna is one of the more popular ones. Also, salmon.”

What do you like to order? “I like a variety. … I have to taste-test it once a day.”

Is fish delivered daily? “Every morning. It comes in on ice and we filet it right away, then prep it to be served. It’s about 90% prep. Making the sushi is more simple.”

What’s a first-timer’s typical reaction? “Wow, it’s so good.”

How much seating do you have? “Dining room has room for 60, another 20 at the bar and 10 at the sushi bar.”

Any future plans? “Stick with one location. I don’t want to spread myself too thin. Not yet anyway.”

You won’t go thirsty at the fully-stocked bar at Wild Tuna in Naperville. Owner Jeff Chiang said the restaurant has a “Cheers” feel, with many loyal patrons dining there often over the past 20 years. (Steve Metsch/Naperville Sun)

Is this a good location for business? “Route 59? Yes.”

What are your hours? “Tuesday through Thursday 12 to 9. Friday and Saturday, 12 to 10. Sunday is 4 to 8:30. We’re closed on Mondays.”

Do you offer carryout? “We do a lot of takeout and we do delivery. And we do third-party delivery as well.”

What about catering? “On occasion we have large parties where we do 300 to 500 rolls, a bunch of different kind of fish. We can do smaller events also. We do platters, party trays. … I’m trying to push the catering. We’re trying to do more events, parties. We can even do live sushi making on site.”

How many people work here? “We have about 20 employees.”

What about competition? “I don’t want to sound cocky, but (they) can’t do it the same because a lot of places take short-cuts. People can taste the difference. That’s my experience in trying other restaurants. The rice, the seaweed, even the sauces aren’t right.”

What’s your secret to success? “Multiple things. Working hard. Putting your best foot forward. And also building relationships with customers. Also, your food and service have to be consistent.”

When are you busy? “Friday and Saturday are the busiest. … Lunch is hit or miss, busier in the summer. We have a patio.”

What’s your advice for someone starting a business? “It’s not easy. Don’t expect it to be easy. … I’m here every day.”

Steve Metsch is a freelance reporter for the Naperville Sun. If you know of a business you’d like to see profiled in Down to Business, contact him at metschmsfl@yahoo.com.  

https://www.chicagotribune.com/2025/12/31/naperville-sushi-restaurant-wild-tuna/