MIZUNO RESTAURANT

Located in Virginia Beach, Mizuno is embedded in a seafood hotspot, only 25 miles south of the Eastern Shore of Virginia and the Chesapeake Bay, and 158 miles north of Hatteras, North Carolina. Chef-owner Wataru Mizuno feels blessed to be a sushi chef in a culinary trifecta like Virginia Beach. Mizuno and his team take advantage of the restaurant’s access to local sources by artfully composing daily specials that feature fresh shrimp, yellowfin tuna, bluefin tuna, flounder, blue crabs and oysters, to name a few. Mizuno resists complicated sauces and excessive ingredients. Instead, he flavors scallops from the world famous Chesapeake Bay, adding nothing more, at times, than a dash of citrus and a pinch of sea salt. BIO
Wataru Mizuno: Chef/Owner
Born in Japan, Wataru Mizuno received his formal training in Tokyo, as an apprentice under master Teruo Sato. Mizuno was one of the few who completed the rigorous program. At Mizuno, Chef Wataru’s foundation in proper technique is a platform for the dazzling effect of simple cuisine. With a 2012 addition of a sleek bar and dining area, and a sushi bar on the opposite side of the bar, the menu now showcases evolving interpretations, such as an Italian ‘crudo’ approach to sushi. Beverly Chen: Co-Owner
Beverly brings 15 years front-of-house restaurant experience to Mizuno. She is uncompromising when it comes to special wines and fusion cocktails, fresh food simply prepared, and the ultimate in-house experience for every guest.