Thuan Vu, Sushi Chef
Mitsuko, Shokunin Master
Mitsuko, the daughter of a Japanese fisherman and of a female sushi chef, has not stopped her progression since arriving in America. One of the creme de la creme' of the Crescent City's Japanese chefs, Mitsuko is shining on Freret St. at the beginning of its 21st century resurrection. Mitsuko has developed the insight to conceive the concept of fresh and eclectic blends of Japanese and southern cuisine.
Born in Vietnam, Chef Vu has been a sushi chef for twenty (20) years. At the age of five (5) he moved to Japan where he learned his trade before moving to the United States. A student of the his craft, he is intense and dedicated to producing beautiful sushi dishes which are more pleasing to the taste than even its splendid visual displays.
35 years a chef. Atsushi has lived his name's meaning. Owner the Samari Japanese restaurant for fifteen (15) years and working as one of the top chefs at Sho-Gun restaurant. Atsushi is a seasoned and compassionate sushi chef who cares about his work product and does it to perfection.
Atsushi, Sushi Chef
Mitsuko means "bright child," and Atsushi means "compassionate warrior." The combination of these two with Chef Thuan Vu allows for an unbeatable threesome.
We serve an Omakese (chef's way) style of Japanese dining which is not the same as Kaiseki. The latter is the most formal of dining in Japan dating back centuries. Kaiseki cuisine has strict rules and regulation as to what to eat, when and how. Omakase, on the other hand has been more of a "freestyle" of executing the cooking technique. One philosophy both styles share is that food should be to fill the soul and not the belly. We specialize in creative and classic Japanese sushi, and innovative southern cuisine.