Chef Jackson
Born and raised in Beijing, Executive Chef Jackson Yu has been preparing traditional Edomae sushi for nearly 20 years. After moving to the Bay Area at the age of 18 and developing a passion for Japanese cuisine, Chef Yu took the time to hone his technical skills and cultivate his knowledge of traditional cuisine at some of San Francisco’s most highly respected Japanese restaurants, before opening several restaurants throughout the city, including the Michelin-starred Omakase in the summer of 2015.
View InstagramSushi Specialist
Hometown
Beijing, China
Specialties
Sushi (Edomae Style)
Favorite dish
A5 Wagyu + live lobster tamago
Superpower
Purity & simplicity