The executive chef of Umami Omakase and Umami Crudo located at 78 Salem Street Boston MA. He started his Sushi career from 2010 when he first came to USA without any English skills, he worked with a large Japanese team in the largest fine dining Japanese restaurant call Sushi Den in Colorado Denver. He was trained from washing rice, scaling fish, cutting ingredients to cutting fish and making Sushi, etc… and now became an independent Sushi Chef.

After he moved in Boston, he joined Ken Oringer’s Uni restaurant team and worked there for five years (Uni is one of Boston’s top fine-dining restaurants). Starting in 2019, he embarked on his own journey with Umami.

He said“ My mission is to give the customers a more innovative food experience. I want people to use their five senses to enjoy the food, eating and drinking something delicious is the base, but people should enjoy the whole experience including service, conversation, atmosphere, art and music. I want to blend different flavors from around the world into the food to be Umami.”