Yama-san became a student of cooking in early childhood, learning from the grownups around him. When he moved to Tokyo, he had the opportunity to peek into kitchens and start learning the secrets of the trade. After specializing in the field in Tokyo, at the age of 21 he relocated to New York, where he worked in a number of large restaurants and expanded his knowledge of Japanese cooking and ingredients.
As one of the most highly-appreciated Sushi Masters in the world, Yama-san has worked at the celebrated sushi restaurant in New York City, Morimoto, and has provided culinary consultancy services to restaurants in London and St. Petersburg.
With the launch of TYO, Yama-san went to Tokyo and returned with a specially-made set of knives, each one individually suited to meet his specific demands. He also prepares the variety of sauces and sides in the restaurant, including the pickled ginger and a special soy sauce.
Yama-san’s personal touch is felt in every dish on the restaurant’s menu, and all you have to do is taste and enjoy.