Some guests may be surprised to learn that you pivoted from DJing dance parties to running a restaurant. What was the catalyst that inspired this change?
I wanted to become a part of the community in Ibiza, [Spain], but I thought it was difficult to do as a DJ. So, after consideration, I thought about becoming a part of it as a restaurant owner.
From your perspective, how is your work as an omakase sushi chef similar to a DJ curating music for an audience?
There are many similarities. What’s important, for me, is to stand on both the chef side and the customer side, and not just to stand on only one side. It’s not only about music or food. It’s also an experience that can change or affect your life.
What is the soundtrack to your typical day?
Nils Frahm or Ibiza Orgánica Radio.
You were trained by Master Sushi Chef Shiro Kashiba at the renowned Sushi Kashiba in Seattle, Washington. What are the most important lessons you learned?
Never forget your beginner’s mind, and don’t take anything for granted.
Since opening in 2021, Ltd Edition Sushi has earned an impressive list of accolades, including being named one of the New York Times’ 50 Favorite Restaurants in 2023 and a 2025 semifinalist for Outstanding Wine and Other Beverages Program by the James Beard Foundation. How does it feel to receive this recognition?
I’ve never purposefully aimed to get any recognition in the past or present, so I don’t feel it’s quite real. But how my customers and parents were cheered by this recognition made me happy.
For the highest grade of sushi possible, you source fish locally and from Toyosu Fish Market in Tokyo. What is your favorite fish, and what makes it special?
Local Dungeness Crab. Simply, it’s so good and I couldn’t find a similar taste in Japan!
You are passionate about sharing the traditional Japanese style of sushi with a younger audience. For anyone experiencing omakase for the first time, what should they expect?
An extreme fish-eating experience, from the beginning to end.
