Meet Yama San
Yama Sun
Yama was born in the city of Kagoshima in southern Japan and grew up on the side of a mountain, where he used to eat local crops that included lots of fish, fruits and treasures from the sea, which changed with the seasons
When his parents sent him to school, while each child took out a sandwich with chocolate from the lunch box, Yama took out a box with authentic traditional Japanese food like his father would take to work
From a young age, Yama was connected to the subject of Japanese cuisine and became a “shakuni” or “freak” – a Japanese concept that means being total to a certain field
Professional background
Yama-san learned the trade from the adults as a child, when he moved to Tokyo they let him take a look at the kitchens and then they started teaching him the ropes of the trade. After becoming a professional in Tokyo, he moved to New York at the age of 21, connected to large restaurants and experienced all the different areas of Japanese food
As one of the world’s most respected sushi masters, he worked at the sushi temple in New York – Mori Mato and provided culinary consulting services to restaurants in London and St. Petersburg
Moving to the opening of the restaurant, Yama traveled to Tokyo and returned with a set of knives bought from special shops in Japan where the knives were custom-made especially for him, and he also prepares all the sauces served in the restaurant himself, including pickled ginger and a special soy brew. His personal touch can be found in every dish on the restaurant’s tight menu