Bryan Ogle is a man on the move, from community involvement to any activity that takes place in the great outdoors. He describes Syringa, a favorite spot for lunch and dinner as "not a big place but big enough to create some synergy with folks dining. When the tables are full there is always a chance to sit at the bar, watch the sushi being made and enjoy a cold Asahi!"

The Syringa lunch menu includes the sushi bar, donburie selections, noodle dishes, tempura and the popular bento "lunch box".

"The bento lunch is great because you get some of the chef’s choice for sushi plus rice, miso soup, salad, etc.," explains Bryan, who also lunches at Syringa with clients during the work week.

Dinner is special, as well, and surprisingly intimate in the cozy space. Accompanied by his wife, Syringa is a date night favorite.

"Dinner is always great. Katie and I enjoy our regular sushi items, but the spicy tuna roll and spider roll are some of my favorites. The Maguro (tuna) is always fresh and enjoyable," said Bryan.

Veteran chef Viljo Basso and his wife, Autumn, opened Syringa in 2006 and the family-owned restaurant has become a favorite on the sushi scene. So much so that Bryan suggests making a reservation during the summer or any weekend. He notes that the staff is always friendly and helpful in offering menu suggestions.

When he’s not doing a triathlon, skiing, wakeboarding or golfing, look for Bryan at Syringa ... he’s the one with a big smile and an ice cold Asahi.