Engineer
turned
Itamae.

May 2026 – Present

Kumiko Room

One Bryant Park, New York City  ·  Opening Team Sushi Sous Chef, Counter Captain

Years after leaving Kosaka, Yoshihiko Kousaka-san called me to join his most ambitious project yet — a large restaurant bringing together top-tier chefs from various Japanese fine-dining backgrounds to execute multiple concepts, one of which includes a premium sushi omakase experience. For me, it was a full-circle moment: returning to New York, returning to Kousaka-san, not as a newbie apprentice, but this time as an experienced chef.

Kumiko Room, One Bryant Park.

Aug 2026 – Oct 2026

Kinobu

Shimogyo, Kyoto  ·  Culinary Intern

I was selected to participate in a culinary training program organized by the Japanese Cultural Development Committee and Kyoto Culinary Institute, offering international chefs the opportunity to study traditional Japanese cuisine in Japan. Following a week of intensive coursework at Kyoto Culinary Institute, I spent two months training at Kinobu, one of Kyoto's distinguished Michelin-starred kaiseki restaurants. Having built much of my culinary career around sushi, I sought to broaden my understanding of Japanese fine dining by immersing myself in the art of kaiseki in its cultural birthplace, Kyoto. More importantly, this was my first opportunity to work in Japan - a dream that had always felt so far out of reach. I embraced the experience wholeheartedly, immersing myself to not only explore Kansai's culinary techniques but also its rich cultural traditions. It was an experience that profoundly shaped my perspective as a chef and remains one of the most meaningful chapters of my culinary journey.

Life changing experiences in Kyoto.

Nov 2023 – May 2026

Omakase @ Barracks Row

Washington, D.C.  ·  Opening Team, Sushi Chef

Hired onto the opening team to help execute a unique vision: an omakase where personality and precision coexisted. The team we built was extraordinary, and the result spoke for itself — a Michelin Star in the first year of opening, and held for three consecutive years. The strongest culinary team I've ever been part of, and I'm proud to have been a founding member.

With Chef Ricky Wang and Service Director Gabriel Enjamio.

Feb 2023 – Nov 2023

Perry's Restaurant

Washington, D.C.  ·  Sushi Chef / Kitchen Prep

Perry's was where I planted roots in DC — splitting time between both the sushi counter and kitchen prep team, I learned every corner of the restaurant kitchen simultaneously. Chef Masako Morishita ran the kitchen with such purpose and it was an honor to help her execute her vision in both the restaurant and the collaboration events she hosted. When she won the James Beard Award, I felt that win too. Chef Masako is the best mentor I've had, and still today, one of my closest friends.

With Chef Morishita, on and off the clock.

Nov 2021 – Jan 2023

Private Home Omakase

Washington, D.C.  ·  Founder

During the pandemic, restaurants were struggling and the private chef business was booming. I rode that wave — converting my studio apartment into an intimate omakase dining room. Running it solo meant owning every part of the experience: sourcing from distributors, booking clients, managing budgets, handling my own marketing. It was a crash course in running a restaurant, without the restaurant.

The First Home Omakase experience.

Feb 2018 – Jun 2019

Kosaka

New York City  ·  Under Chef Yoshi Kousaka

My first professional kitchen — and my leap of faith out of software engineering. I arrived thinking I knew a thing or two about sushi. Kosaka quickly taught me otherwise. This was where I learned what professional standards actually feel like: the discipline, the patience, and the relentless attention to detail. The real education started here.

With Kousaka-san. Michelin ceremony, 2022.