HOME & OFFICE & EVENT

We currently provide service in the following areas. Parts of Long Island (only sushi chefs available) , Westchester, NJ, and CT

Please contact us for any inquiries regarding our service locations.

Chef, Daisuke Arai, worked at the Japanese restaurant Megu Midtown in New York City. His sushi making career has been over 20 years. His specialty is not only sushi making, he creates a seasonable menu and cook food accordingly to recipes or personal preferences. His “Japanese Omakase” menu looks amazing!

Chef, Wei Xiaoan, Japanese food became his favorite when he was living in Japan from 1993-2005 and he likes Japanese food culture so much because it’s natural, fresh, healthy, and delicious. He had been working at Eel restaurant and Yoshinoya restaurants in Japan. Between 2013 and 2015, He worked Nipponsoba for Japanese airlines and 2015 until now. He has been working in Haru restaurants in the U.S.A. His philosophy is that he must be satisfied with the food he makes before he supplies his customers.

Chef, Gensho Matayoahi, is an accomplished executive chef with more than 40 years of experience in prestigious hotel restaurants in all over Japan and New York. His fine creation of Japanese cuisine will make any occasion memorable.

Shuichi Kotani is CEO of Worldwide-soba, Inc. Director at All Japanese Food Association, Founder at NPO New York Japanese Culinary Academy, Inc. He is a soba master and is based in New York. Cooking description (gluten-free & vegan) Gluten-free handmade noodles made from 100% buckwheat flour. Vegetable soup stock extracted from tomatoes, shiitake mushrooms, and kelp.

Notable Chef Tadashi Ono worked at legendary establishments such as La Caravelle and the Japanese restaurant Matsuri. Born and raised in Tokyo, he started his cooking career as a teenager. Moving to New York City in 1988, he began his food industry journey and gathered over 30 years of work in the field. Successful moments in the kitchen made him a leading expert with media features in The New York Times, Gourmet, Sauveur and Bon Appetit. Ono is also the cookbook author of “Japanese Soul Cooking” “The Japanese Grill” and “Japanese Hot Pot.”

・Learned Confectionary & Baking Cuisine in Lyon & Tokyo.・Lead Emi Inoue Cooking School [ Tokyo Aoyama ] as a chief lecturer.・Learned Italian cuisine at Ristorante ACQUA PAZZA under Chef Yoshimi Hidaka.・Obtained license of Nutritionist, Nutrition Educator.・Recipe Development for Food Service Companies etc. ( MEIDI-YA, ISETAN etc )