Despite lacking a formal culinary training background, I've devoted over thirteen years to mastering sushi. Passionate about this cuisine since the age of five, my journey has taken me through a spectrum of esteemed kitchens, each imparting its unique and authentic interpretation of traditional Japanese sushi.

My experience includes work at Michelin-starred establishments such as Jeune Et Jolie in Carlsbad, CA, renowned for their commitment to honoring the origins of seafood and blending diverse cultural flavor profiles. Drawing from these rigorous experiences, I've developed a refined and personal vision of sushi that honors its foundational principles while pushing boundaries with creativity.

But mastery of technique alone is not enough without help. I've come to recognize that exceptional sushi transcends the plate on which it is served. Ultimately, it's a dialogue between the chef, his ingredients, and the communities that nurture them. Collaborating closely with trusted fishermen, farmers, and artisans who share my commitment to excellence and sustainability, I ensure that every element of your dining experience with us reflects integrity and care.

This holistic approach appeals to discerning diners who demand not just flawless execution but a meaningful, elevated experience. I humbly invite you to partake in a performance that seamlessly integrates tradition, innovation, and a profound respect for the provenance of every ingredient.