Born in Okinawa, Japan, Chef Tokunori has lived the sushi chef life for over 37 years. He was professional trained in numerous upscale sushi restaurants in Tokyo, Yokohama, and Kanagawa. Mentored by the owner of Hatsuyoshi sushi, Chef Tokunori practically lived at the restaurant in order to develop his skills, from prepping to plating consistently and efficiently. While working at Zouroku Sushi in in Tokyo, Chef Tokunori became acquainted with DG owner Mr. Hayashi and together they opened Hashiri Tokyo. With precise attention to detail and delicate knife skills, Chef Tokunori is dedicated to delivering the traditional sushi experience to each and every guest.
Born in Kyoto, Japan, but moved to Saitama, Japan to learn Kyosuke Tchinai’s fine art. Chef Aoki returned to Kyoto at the age of 19 to pursue his culinary career, where he learned and practiced Kaseki Ryori, Japanese haute cuisine. During the 90’s, Chef Aoki embarked on a culinary journey through New York’s Japanese restaurant scene before settling in the Bay Area. There, he worked at Toshi’s Sushiya and Kaygetsu with owner and Chef Toshio Sakuma and Chef Katsuhiro Yamasaki (present owner and chef at Wakuyriya). For 8 years, Chef Aoki served as Executive Chef at Kaygetsu, where he presented traditional Kaiseki to guests from around the globe.
Born in Düsseldorf, Germany, Kenichiro came to San Francisco after venturing the world, where he was exposed to many different cultures. He was recruited by a Japanese food & alcohol distributor, and during his time there he supplied businesses with some of Japan’s finest commodities while building his reputation within the Bay Area’s restaurant scene. Interested in expanding his horizons, Kenichiro left the sales industry and joined Ozumo Restaurant’s management team in San Francisco and Oakland, redefining himself in the restaurant world.
Born and raised in Niigata, Japan, Masaaki spent his youth surrounded by the beauty of mother nature, and derive pleasure in organic vegetables grown by his grandparents. After graduating high school, Masaaki made his way to Ebisu, Tokyo where he kicks started his career in the restaurant and wine industry. Inspired and mentored by Café Albente owner/sommelier Mr. Miyazaki, Masaaki commenced his passion for Champagne and Bourgogne as he determined to become a sommelier.
Refining himself in the wine game he joined Restaurant Narukami in Nishi-Azabu, Tokyo. As the director of the wine program, Masaaki enjoyed all aspects of curated parings and executing to enhance each guest dining experience.
Recruited as a head sommelier at Wine House Minami Aoyama, Masaaki expanded his love for wine worldwide. As the head sommelier, he handled wines from around the world and was especially fond of the fine quality of American wines. Aspired to explore and further educate himself in the California market, Masaaki joined the Hashiri team in Daikanyama & San Francisco.