I trained for many years in Japan, learning the traditional art of sushi-making. Currently, I work as an omakase chef at a traditional-style sushi bar in New York City. I have extensive experience in both classic Edomae-style nigiri and New York-style rolls, allowing me to bring a wide range of techniques and flavors to the sushi counter.  My passion is to share authentic Japanese sushi with the world. I hope to make sushi more approachable for people from all backgrounds and to inspire others to enjoy creating sushi in their own way, wherever they are in the world.

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