Chef Bios

Taka believes that sushi is a duel between himself and the fish. He pours his soul into each and every sushi he makes.

During his time off Taka enjoys jogging, playing catch with friends, and going fishing. He loves the natural beauty of Hawaii and the deep, vast ocean.

Taka's specialty is Saikyo Miso of local Hawaiian Butterfish.

• Tamazushi • Tokyo, Japan
• Nadaman • Tokyo, Japan
• Sushi-Ko • Tokyo, Japan

With Kei's vast experience as a sushi chef, he wants to put his heart into each dish. He wants to see the happy faces of the audience enjoying his Japanese food and sushi. Kei also wants to pass on the great sushi culture to the next generations.

On Kei's days off he likes to play with his four kids in Hawaiian nature, beach, park and wilderness.

Kei's is always inventing new dishes. His latest creation is Seared Moi Sashimi with Truffle Oil.

• Nobu Waikiki • Honolulu, HI
• Nobu 57 • New York, NY
• Masa • New York, NY (Michelin 3 Stars)
• Ginza Sushi-Ko • Beverly Hills, CA (Mobil 5 Stars)

Peter has traveled and worked as a chef in four continents: Asia, Africa, Europe, and North America. He has even been a French chef in Paris! During the 1970's in San Francisco he was taught the intricacies of Japanese cuisine from a master chef. Peter loves the wide variety of ingredients in Japanese cuisine and how they all come together in perfect harmony.

In his free time, Peter enjoys surfing, swimming, diving, hiking, and driving around the countryside when it's raining.

• Sushi Shiono • Kona, HI

Haruki began his training as a sushi chef at the age of eighteen in Tokyo, Japan. His dream in life was to become a sushi chef and to one day be a respected sushi master.

On his days off, Haruki enjoys driving and exploring the Big Island and watching the waves.

His special dish is Fish Ni-tsuke (Japanese fish simmered in sweet mirin, sake, and soy).

• Sushi Mori • Tokyo, Japan
• Sushi Cho • Tokyo, Japan
• Sushi-Ko • Tokyo, Japan