Executive Chef/Owner
Naoki Tashiro
Naoki was born in Chiba, Japan, and began his culinary career with humble beginnings. After graduating from high school, he moved to Tokyo and started working in a restaurant.
As his responsibilities grew, Naoki began making daily trips to Tokyo’s renowned Tsukiji Fish Market. There, he developed a deep respect for quality ingredients and a growing passion for seafood. Over time, he worked his way up, learning the intricate techniques of sushi making and mastering his craft through dedication and hands-on experience.
At the age of 34, Naoki moved to the United States to pursue new opportunities. He continued to refine his skills at JOSHO Restaurant in Somerset and AOI Restaurant in Iselin. Eventually, he fulfilled his longtime dream of opening his own restaurant in Lawrenceville.
Naoki’s journey from the back of the kitchen to sushi chef and restaurant owner is a reflection of his perseverance, passion, and respect for tradition. He now strives to bring that same spirit to every dish, offering guests fresh, authentic sushi grounded in years of experience.
Hospitality Manager
Akane Tashiro
Born in Kanagawa Prefecture, Japan, Akane began her professional journey as a certified nutritionist. She spent nearly a decade working at a traditional kaiseki (懐石) restaurant in Tokyo, where she met her future husband, Naoki.
Her deep appreciation for Japanese culture led her to study ikebana (いけばな, Japanese flower arrangement), sadō (茶道, the Japanese tea ceremony), and kimono dressing (着付け) in Tokyo. She is a certified 3rd Grade Sogetsu Shihan (草月流 師範) in the Sogetsu school of ikebana.
After moving to the United States with Naoki, Akane continued to pursue her passion for Japanese aesthetics. She now brings beauty and balance to the restaurant each day, creating thoughtful floral arrangements inspired by her heritage and training.
Sous Chef
Heng
Heng is a dedicated sous chef with over 15 years of experience as a sushi chef. His journey in the culinary world began with a deep respect for traditional methods and a strong commitment to quality. Over the years, Heng has honed his skills in various Sushi restaurants, bringing both craftsmanship and consistency to every dish he prepares.
As sous chef, Heng plays a key role in daily operations—overseeing preparation, maintaining high standards, and supporting Naoki in delivering a seamless dining experience. His calm presence, attention to detail, and deep knowledge of sushi make him an invaluable part of the team.
With every cut and every plate, Heng brings passion, experience, and pride to the art of sushi making.