Seiko and Sushi · Murad & Co, Tysons · Sept 17, 2026

Vintage watches, and a sushi bar in the middle of them.

Murad & Co put their vintage watches on display for an afternoon and asked us to bring the sushi. We brought the counter and rolled to order from the moment the doors opened. Every photo here is from that day.

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The Temaki Live counter built inside the Murad & Co watch showroom at Seiko and Sushi

200Guests

250Hand rolls

4Flavors

2Chefs

The afternoon, in order

From an empty corner to the busiest one in the room.

Trays of salmon, spicy tuna, crab, tobiko and avocado lined up behind the counter's glass — **Before the doors**Thirty ingredients, laid out in the order the rolls get built.

Spicy tuna topped with scallion and diced salmon with onion crunch in steel trays — **Portioned, not pre-rolled**Spicy tuna and salmon wait in their trays until somebody asks.

A California hand roll with tobiko standing in its wooden holder — **Rolled to order**Warm rice, the filling, the garnish. About twenty seconds.

A chef in a black glove holding out a California hand roll in its wooden stand — **The hand-off**Straight across the counter, still in its wrap, so the nori is crisp at the first bite.

Guests standing at the Temaki Live counter in the showroom, watch displays behind — **At the counter**The busiest corner of a room full of vintage watches.

A crowded showroom seen over a chef's shoulder, guests holding up phones to film the counter — **All afternoon**The line never really broke. Half the room was filming their roll being made.

What actually happens

Three things every host tells us afterwards.

They crowd the counter

It becomes the busiest corner of the room and stays that way. Nobody drifts back to their seat once the rolling starts.

They come back

One roll is a taste, not a meal. Plan three to four a head and you will still finish close to the count.

They ask who made it

At the counter, while they wait, with the chef right there to answer. It is the easiest introduction a host gets all day.

Behind the bar

Thirty-five years of it, at your event.

Every roll on the menu is Chef Ngoc Le's, built over more than 35 years behind a sushi bar. He trains each chef who works an event, so the roll you get in a showroom in Tysons is the roll he would hand you himself.

Your room next

That afternoon, in your room.

A 40% deposit holds your date.

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