Atsuhiro ( Hiro ) is a bay area native who fell in love with sushi at a very young age. As he got older, his passion for food drove him to become a chef.
Hiro worked at several authentic izakayas and also had the privilege to work at Nobus and Moromito's. Today he is a sushi chef at Akikos restaurant.
Through his experiences , Hiro makes simple clean dishes using some traditional edomae techniques iiblended with some modern techniques. Always respecting the traditional way,