Today we’d like to introduce you to Yasuhiro.
Hi Yasuhiro, we’d love for you to start by introducing yourself.
Starting a business felt like the most natural path for me.
Even if I hadn’t become a sushi chef, I believe I would still have chosen a life where I pursue what I truly want to do and seek more freedom through my work. In order to do what I love more freely, money is essential—and the idea of independence aligned well with that goal.
Currently, I run two sushi restaurants in food halls, a catering business, a high-end sushi restaurant set to open this year, and consulting services. But in truth, I still feel like I’m only at the starting line.
For many years, I’ve openly said that I want to take on big challenges and believe in my potential throughout my 40s. And now, I’ve just turned 40.
At this moment, I’m working on various plans in both the U.S. and Japan.
I’m truly excited to see how far I can go in the next ten years.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Building relationships with employees has been one of the most challenging aspects of our journey.
Even though we did our best to treat our team with love—like family—and teach with care, our intentions weren’t always fully conveyed. At times, we even received negative feedback. During the first two years, my wife and I experienced moments of deep emotional exhaustion.
What helped us overcome this was shifting focus back to ourselves—on what we wanted to do and how we felt. Whether it was teaching or showing kindness, we reminded ourselves that these actions were our own choices. Just like when you give someone a gift—what matters is the sincerity of your intention, not how the other person reacts. That mindset brought us peace. We’ve learned that we cannot control other people’s actions, and that placing our own expectations on others often leads to disappointment.
Another major realization has been the importance of communication. Open and honest dialogue is key to maintaining healthy relationships. But everyone communicates differently, and it’s crucial to understand how each individual feels most comfortable expressing themselves. Even when we believe we’re being clear, our message may not be received as intended, or the nuances may get lost. This is still something we work on every day. But continuing to improve our communication has been essential—not just within our team, but also in how we connect with our customers.
Appreciate you sharing that. What should we know about Sushi Yasu Tanaka by Masumura LLC?
Owner/chef of Sushi Yasu Tanaka- casual sushi bar in the Miami Design District serving omakase and hand rolls.
Consulting
Private home catering
Is there something surprising that you feel even people who know you might not know about?
In my twenties, I was pursuing a career as a professional snowboarder. However, after sustaining an injury, I redirected my path and began traveling the world. Eventually, I joined JICA, a government-run international volunteer program.
Through JICA, I worked as a school teacher in Mozambique, Africa. My journey into sushi began unexpectedly when local children asked me to make sushi. I started sourcing fish from a distant port town—a trip that took hours each way—and found joy in the entire process. With no mentor to guide me, I learned to study, adapt, and create on my own. From the beginning, my approach to sushi was rooted in introspection and self-reliance.
My passion for sushi grew from those early experiences. After returning to Japan, I enrolled in culinary school to learn the fundamentals and studied traditional techniques passed down by generations of sushi chefs. I further honed my skills at a Michelin-starred sushi restaurant in Ginza, where I trained in more advanced methods.
My path has been different from that of most sushi chefs, and I believe that’s what makes my perspective unique—and one of my greatest strengths. My style blends respect for tradition with a spirit of creativity. What I love most is bringing sushi to new places, discovering unfamiliar ingredients, and embracing new challenges.
Outside of work, my wife and I are raising our three beautiful children—currently 4 months, 2 years, and 4 years old.
Pricing:
- $59
Contact Info:
- Website: https://preview.studio.site/live/Nxqg5vMJW1/
- Instagram: https://www.instagram.com/sushiyasutanaka/?igshid=YmMyMTA2M2Y%3D
Image Credits
Salar Abuaziz
