Chef Yasutaka Suzuki

Yasutaka Suzuki is a man who has devoted his life to Japanese cuisine, and specifically to sushi. At an early age, he was one of the youngest apprentices for Hisashi Kawanaka, the President of Eastern Sushi Association. From there, Chef Suzuki continued to take on new challenges and acquire new skills, including the qualification to prepare fugu (puffer fish), after more than three years of rigorous training. After many years of training and dedication, he decided to take his skills and knowledge out into the world. As a result, Chef Suzuki brought his craft to Seattle, serving innovative sushi here for many years.  

Now with a better understanding of Western culture, Chef Suzuki aspires to create a restaurant in Seattle that serves authentic sushi with a modern, Western twist, expanding the concepts of Edomae sushi. He wants to showcase different types of ingredients to the fullest "umami” in ways that no other restaurant in Seattle has.