ABOUT US
The traditional Japanese idea, “一期一会” (Ichigo Ichie), refers to a once-in-a-lifetime chance or meeting, so we cherish each passing unique moment.
With this in mind, we joyfully welcome clients as we provide exquisite dining experiences.
Enjoy Chef Yuko's distinguished dishes, inspired by her Japanese heritage and extensive training and experience in Japanese, French and Italian cuisine. Savor legendary Chef Ishi's exquisite sushi, crafted with 50 years of invaluable experience.
chef yuko murakami
After relocating her base of operations to New York in 2017, Chef Yuko expanded her culinary pursuits, drawing on her extensive experience in catering and as a traveling chef. Recognizing the growing demand for sushi in the U.S., she saw an opportunity to enhance her skills and broaden her offerings. Determined to master the art of sushi, Yuko returned to Tokyo to undergo intensive training and earn a diploma in sushi preparation.
Upon her return to New York, she deepened her expertise through hands-on experience in sushi catering and at prestigious sushi restaurants, perfecting her skills in fish preparation and presentation. Today, Chef Yuko is at the forefront of creating fusion cuisine, blending her mastery of sushi with her roots in French and Italian culinary traditions.
In 2024, she partnered with renowned sushi master Ishi to launch The Fusion Plus and continues to bring her innovative cuisine to clients as a traveling chef.
chef shimao ishi
After graduating from high school, Chef Ishi began his culinary journey in Osaka, training in sushi on the bustling Midousuji Street. Chef Ishi trained in Osaka, where he worked and then opened his first restaurant at 26. Driven by a love of sushi, he expanded to Tokyo and then moved to New York City in 1982. He worked at Kamon and was Mitsukoshi Head Chef for a decade, building the excellent reputation there.
From 1994 to 1999 he cooked in Puerto Rico and Hawaii, then led sushi kitchens at Las Vegas' Hyatt, Flamingo and Bellagio Hotels. He returned to New York City in 2011, to work in esteemed restaurants such as Jewel Bako and Sushi of Gari while mentoring other sushi chefs who opened successful restaurants in New York.