Chef Leon Yukawa worked in Omakase-style sushi restaurants in Seattle before honing his skills further in Japan.
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Chef and owner Leon Yukawa worked in Omakase-style sushi restaurants in Seattle before honing his skills further in Japan, and finally setting up shop in B.C.
“I’ve been a sushi chef for 22 years,” says Yukawa. “I’ve worked with many great chefs in very high-end sushi restaurants serving all sushi styles.”
Yukawa’s entry into the world of sushi was, at first, all about employment. But it quickly became all about the food.
“I really love making sushi. I get to make people happy with good flavours. That makes me happy,” he says.
Specializing in edomae-style sushi — “Edomae style is more individual pieces and garnished individual fish with special flavours,” Yukawa explains — he focuses on bringing out the flavour and umami of each piece of fish.
“That’s the key of a good chef. To focus on the flavour,” he says, noting that he selects seasonal fish for freshness.
For Yukawa, the opening of Sushi Saiko is a dream come true.
“I’ve always wanted to open up a sushi with my style,” he said. “And, in Vancouver, people understand good food.”