C.E.O. / Chef, Sun Gathering International, LLC
●Born in Kyoto.
●Graduated from Kinki University for the Department of Architecture.
●Learned Kyoto cuisine (Kyo Kaiseki) in Kyoto, the center of traditional Japanese cuisine, which will later become the basis for his cooking style.
●Was trained various cooking skills including sushi in Osaka and Tokyo, also obtained a cooking license and a blowfish license.
●Experienced chefs in Canada (Vancouver), as well as in the east coast of the United States (New York, Miami), etc., where he learned about various food cultures in each city. Then returned to San Francisco / Bay area where he found most suitable for his cooking.
●Won a Michelin Star in SUSHI RAN, where he worked as an executive chef for 10 years.
●Opened KUSAKABE in Jackson Square in San Francisco in May 2014. Five months later, received a Michelin Star.
●Was the World Sushi Technical Competition Winner (US representative).
●Was the winner of US Sushi Technical competition.
●As one of the representative chefs in the United States, demonstrated with chefs from around the world at the Japanese Food Summit.
●Was invited to President Obama’s Party (at that time) and served him Sushi.
●Was a Special Instructor of Japanese Cooking at Napa CIA Cooking School
The restaurant archived:
●SF Chronicle food critic Michael Bauer said, “I discovered what a true Omakase menu might mean” in his review.
●Highest rate on Yelp reviews under $$$$ in San Francisco/Bay Area
●Highest rate on Google reviews under Japanese Restaurants in San Francisco
●San Francisco Chronical Top 100 Restaurant
●OpenTable Top 100 Restaurant
●Zagat Best 50 RestaurantAND
●Served for former President Obama