A descendant of Vietnamese and Chinese heritage, Master Sushi Chef Kaze Chan has influenced Japanese cuisine across Chicago for nearly 30 years. Under the mentorship of Japanese Sushi Master, Shozu Iwamoto, Kaze-san began his formal training at the age of 20 in Boston, MA. Combining traditional Japanese techniques with his international heritage, Chan's cuisine has garnered high praise, including awards from Travel + Leisure and the Michelin Guide.
Born in Sapporo, Japan, Master Sushi Chef Shigeru Kitano came to the craft of sushi by following his childhood dreams. Prior to joining the team at Sushi-san, Kitano trained under five Master Sushi Chefs in Japan and worked at some of the most regarded sushi restaurants in Chicago. He works alongside Master Sushi Chef Kaze to create sushi that respects tradition while incorporating new ingredients.
The newest member of The Omakase Room at Sushi-san. He trained in Chicago at Momotaro, Mako, and Sushi Suite 202, mastering traditional sushi techniques under mentor Master Chef Shigeru Kitano. Raised in California and Florida within a military family, his natural discipline and unwavering commitment to perfecting his craft seamlessly align with the demands of life as a sushi chef.
