Matsumoto first came to the United States in 1999 where he began apprenticing at Sushi Nozawa. His first mentor Mr. Nozawa is a master sushi chef that instilled in Matsumoto the “Omakase” aesthetic. This traditional Japanese style involves how to choose the finest quality fish at the fish market in the early morning and also the best techniques to prepare each type of fish. Now as the proprietor o
f his eponymous establishment, Matsumoto provides his great customers with an authentic Japanese dining experience by beginning each morning at the fish market personally hand-picking the finest-quality wild fish. Furthermore, he visits the farmers’ market searching for the freshest seasonal vegetables. Our Dashi is proudly made from scratch with kelp especially imported from Hokkaido, Japan. We hope that our professional service and dedication to quality will bring you back again and again for our traditional Japanese cuisine. experience, he begins each morning at the fish market personally hand-picking the finest quality wild fish. Our Dashi is proudly made from scratch with Kelp especially imported from Hokkaido, Japan. We hope that our professional service and dedication to quality will bring you back again and again for our traditional Japanese cuisine.”
