Co-owner and executive chef
Koji Yamauchi trained as a sushi
chef in Izu and Toranomon,
Japan. With over 35 years
experience as an executive chef
in restaurants in Japan and
Northern California, Koji
has developed a faithful
following.
Asparagus and shiitake sauteed in butter and sake. Ocean-scented sashimi sprinkled with toasted garlic chips and pine nuts. Koji's style is about puting the freshest ingredients together in simple but sophisticated combinations.
Asparagus and shiitake sauteed in butter and sake. Ocean-scented sashimi sprinkled with toasted garlic chips and pine nuts. Koji's style is about puting the freshest ingredients together in simple but sophisticated combinations.