Our Story

Classically trained in Japan and critically acclaimed for his cuisine all over the world, our master chef brings over 30 years of collective Japanese fine dining experience and bridge the past and present as they take diners on a journey of traditional flavors and modern creations through their exploration of sea urchin.

Our focus, first and foremost, is on the quality of our ingredients.  We highlight this quality through the unique artistry of our master chefs, who are able to make the most simple dishes bold and timeless.  Our diverse menu will challenge the traditional preparation styles of sea urchin and bring the Japanese delicacy to new heights.  On top of exclusive daily menu items, we offer a variety of other traditional Japanese and non-traditional items and our meals can be paired with carefully selected wines, sakes and beers from the finest wineries and breweries from all over the world.

toshiya umeda

EXECUTIVE/MASTER CHEF

Toshi-san is a professionally trained French/Italian and Japanese chef whose skills have been honed and refined over the last 30 years.  Beginning his culinary career in Japan in 1993 at the Hot pot/Japanese restaurant as a line cook, Toshi-san’s journey in Japan has taken him through opportunities to work at a successful high-end French/Japanese fusion restaurant in Tokyo and Italian/Japanese fusion restaurant in Kyoto.

In 2009, in support of his former employer Toshi-san moved to the United States and continued working in the culinary field, as an executive chef for Mimasuya Italiano in Honolulu, HI.  In 2013, he left Mimasuya Italiano to explore his skills at Teppanyaki Onodera as an opening chef in Honolulu, HI. Toshi-san joined us and served as a chef all the way up until opening Miyabi Uni with the general partners in 2017.