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Born and raised in Nagoya, Japan, Kaz first came to the United
States in 1980 to study fine art. However, he soon realized that
his true passion was the art of food, and he returned to Japan in
1983 to attend the Tsuji Culinary Institute in Osaka. At Tsuji, Kaz
explored his interest in French, Japanese and Chinese cuisines
while also developing his pastry and ice carving skills. Upon
graduation, he was offered a prestigious apprenticeship at Sushi-
Gen, one of the preeminent sushi restaurants in Osaka. Kaz
spent five years mastering his sushi skills, including the delicate
art of preparing fugu (poisonous blowfish).
Eager to pursue his career in the United States, Kaz came to
Washington, D.C. in 1988, where he spent 10 years working as
executive chef at Sushi-Ko. While still at Sushi-Ko, Kaz began
developing his own concept of “East meets West” sushi and
original small dishes. He also was the first to introduce
premium Japanese sake to the Washington, D.C. community.
After launching a successful line of supermarket carry-out sushi
at Fresh Fields, Kaz decided to pursue his dream of opening his
own restaurant.
From Tokyo. Working at KAZ since the opening day, 1999.
From Kobe. Since 2002.
From Goang Zhou, China. Since 2003
From Tokyo. Since 2003
