A chef for nearly three decades, chef Mitsunori Isoda is deeply passionate about preparing and offering the finest ingredients, as well as making each guest in his restaurant feel welcome and personally cared for.

Chef Mitsu began his culinary career in his hometown of Osaka, where he operated a kaiseki-style reservations-only restaurant from his family’s home for 10 years. In 2006 he moved to the United States, first working for five years in Memphis at Sekisui before relocating to New York in 2011. In New York, he worked at the Shiro of Japan location in Carle Place, then joined the team at Jewel Bako for his first stint there as a senior chef. From 2015 – 2016, he worked with Chef Ichimura at Ichimura, the sushi counter within David Bouley’s Brushstroke. It was there, with Chef Ichimura, that Chef Mitsu feels he truly mastered the craft of making sushi.

In 2016 he returned to Jewel Bako, now more experienced and ready to step into the role of Executive Chef. After 5 years at the renowned restaurant – which earned a Michelin star during his tenure – Chef Mitsu comes to lead Omakase Room in the West Village. He looks forward to warmly welcoming all of his guests and offering them a highly special omakase experience.