First, congratulations on your new role as Head Sushi Chef of KOSAKA. How does it feel to take over for Chef Yoshihiko Kousaka after an incredible 30-year apprenticeship?
I’ve felt ready for about ten years now—ready to offer something that truly delights our guests. At this point, I’m simply enjoying the process. Cooking has become a source of joy.
Can you tell us a little bit about your background? What inspired you to pursue the culinary arts?
The journey began in a Western-style restaurant in Japan, but sushi was always the deeper calling.
I loved sushi from a young age. When Mr. Kosaka encouraged me to come to the U.S. and give it a try, I saw a new door open. As I trained, I discovered how much I enjoyed working at the counter—talking with guests, connecting through food. That dynamic energy became something I cherished. It made me want to push myself further and give even more to every customer.
“That dynamic energy became something I cherished. It made me want to push myself further and give even more.”
Edomae-style sushi is tied to Japanese traditions and techniques. How do you put your personal spin on crafting or serving sushi?
There’s over 400 years of evolution in sushi, tracing back to the Edo period. I respect that tradition deeply, but at the same time, I believe we must continue to evolve.
Great cuisine isn’t enough on its own. Effort goes into every detail—from the food itself to the way we care for our guests and the atmosphere we create. If the ambiance isn’t right, no dish can fully satisfy. True hospitality means aligning all these elements in harmony.
KOSAKA recently celebrated ten years of business. What do diners love about the experience?
Of course, beauty and taste are essential—but they aren’t everything. What leaves a lasting impression is the service, the attentiveness of the owner and team, the feeling that someone truly cares. That’s what makes a restaurant memorable.
What makes KOSAKA unique or differentiated from other high-end omakase experiences?
Seasonality guides the menu—and the philosophy.
I’m always thinking about what’s in season. The ingredients reflect the time of year, and I want our guests to feel that. It’s something we put a lot of care into. I’m also incredibly grateful to the vendors who help us source the freshest seasonal ingredients. They make our work possible.
Do you have a favorite bite or dish on the menu? What makes it special?
Squid and crab, especially when in season, are standouts. Guests are often amazed by the flavor and texture—it’s one of those moments where you really see their eyes light up. That reaction is what we live for.
How do you spend a day off?
Fishing is a personal passion—being out on the water, catching fish, and sharing it with my family and friends is incredibly fulfilling. I also enjoy ceramics, and I grow organic vegetables in my backyard. It all ties back to craftsmanship and respect for ingredients.
“And as long as my hands can move, I’ll be making sushi.”
What’s next for KOSAKA and your journey as a chef?
I believe that as long as I continue growing alongside the owner and the team, good things will come—opportunities, success, and fulfillment. And as long as my hands can move, I’ll be making sushi. This is what I love, and it’s what I’ll do for the rest of my life.”
