Keitaro Yamaguchi

Keitaro Yamaguchi embarked on his culinary journey as a Kappo Chef in Kyoto. At the age of 23, he made the move to Chicago, where he honed his skills at a sushi restaurant. Not only did he contribute to the kitchen, but he also took on the role of teaching sushi making to fellow restaurant staff. This experience eventually led him to open his own sushi restaurant.