Sugami entered the industry of Japanese Restaurants in 1998 and has grown to employ 1 to 4 people, generating an annual revenue of $100.000 to $499.999. The NAICS classifies this business under the code 7225111, which describes it as a Japanese Restaurants. For further clarification, the SIC classifies this business under the code 5812 and described it as a Japanese Restaurants. The business provides service to the B2C market.
To acquire more information, please contact Reuben Hyman by calling (843) 692-7709 during business hours. You can also write to the business’ Single Location at 4813 North Kings Highway, Myrtle Beach, South Carolina SC 29577. You can also visit the company’s website at sugamisushibar.com. View this business’ social media profiles on Twitter or on Facebbok .
Company: | Sugami |
Representative: | Reuben Hyman |
Place of Business: | 4813 North Kings Highway, Myrtle Beach, SC 29577 |
Contact Number: | (843) 692-7709 |
Website: | sugamisushibar.com |
Type of Service: | Japanese Restaurants |
SIC Number: | 5812 |
NAICS Number: | 7225111 |
Locality: | Single Location |
Market Type: | B2C (Business to Consumer) |
Began: | 1998 |
Income/Year: | $100.000 to $499.999 |
Laborers: | 1 to 4 |
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Sugami is a company operating from Horry, South Carolina providing professional Japanese Restaurants and relevant B2C variables. It was founded in 1998 and registered with the SIC code 5812 as Japanese Restaurants, and with the NAICS code 7225111 as Japanese Restaurants.
With a current employee count of 1 to 4, Sugami has gone to report making $100.000 to $499.999 per annum on its journey towards growth. This company invites you to contact its representative Reuben Hyman at (843) 692-7709 for related queries, or to locate its Single Location using the coordinates 33.7242,-78.84608.
The Single Location can also be found at the street address 4813 North Kings Highway in Myrtle Beach, South Carolina 29577 and can be engaged online through the company website at sugamisushibar.com, the company Twitter , and Facebook page .