Chef Miki Bio

Chef Miki has over 30 years experience as a chef and perfecting the art of Japanese food (Kaiseki, Omakase, Yakitori & Sushi) Chef Miki is known for his very innovative menu concepts. He also learned Yakitori from the Famous Restaurant Tori Hachi. 

The art of Kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. Chef Miki’s love for Japanese cooking, motivated him to learn different regional flavors and immersing himself in the essential Japanese cooking techniques. 

Born and raised in Tokyo, Japan. Chef Miki began his career at 15 years old in the renowned restaurant Sushi Koh in Kameari, Tokyo. Always committed to exploring new techniques and kitchen skills, Chef Miki knew he had found his passion.

Chef Miki has learned the restaurant business from the ground up, from his early and humble beginning in Japan, were he started as a dishwasher, then learned to mastered rice. After one year learning to master the skill of making rice, he was finally given the chance to learn how to pick the fresh fish from the World Famous Tsukiji Market. The next skill he mastered, was how to clean, and cut fish. In true Japanese fashion, Chef Miki had to learn other skills, like making green teas, he also became a server and learned the art of excellent guest service. Chef Miki then came to America in 1993.

After arriving in America Chef Miki follow his dream of being the best Sushi Chef, for the next 27 years Chef Miki groomed his sushi skills at several California restaurants. Always willing to learn new skills, Chef Miki would work his days off at several other top sushi restaurants developing his sushi skills. 

Chef Miki has worked for some of the top California and Las Vegas sushi restaurants including Kabuto Las Vegas, Koi, SBE Katsuya, Sushi Roku, and the World Famous Nobu.

Now some 30 years later, Chef Miki has started his own Restaurant at Northern California and having Catering business in Orange County CA.