Chef Akinori Sato describes himself as the "seeker of the freshest fish," especially when it comes to traditional Edomae-style sushi. As a native of Shinjuku-ku in Tokyo, Japan, Aki was fascinated by the fast-paced Edomae sushi establishments throughout the region. Edomae-style sushi began in the 1300s when many sushi vendors would serve fresh and seasonal sushi quickly, as refrigeration did not yet exist. Edomae sushi refers to nigiri sushi - bite-sized balls of sushi vinegared rice with fresh fish and seasonal toppings. Through centuries of practice, Edomae sushi chefs in Japan "focused on fresh and seasonal ingredients, which included curing fish with vinegar, marinating it in original sauces, and grilling and boiling." Furthermore, "it is common for Edomae chefs to change their preparation of the sushi dishes according to the type of seasonally available seafood." It is this centuries-old practice and dedication to this type of sushi that inspires Aki to offer fresh, locally sourced, and seasonal ingredients to his customers.
Chef Aki has developed his own passion for sushi and interest in cooking by traveling and living in Japan and America. Throughout Aki's 20 years of experience as a sushi chef, he has prepared phenomenal sushi in both Japan and San Diego.
Aki's decision to open his own establishment is only natural considering that many of his loyal customers of 20 years have been coming to him and requesting fresh, quality, seasonal sushi.
Inspired by the art and use of different ingredients, Aki's favorite things about being a sushi chef is being surrounded by fresh food and the detailed preparation that goes on in his kitchen.