Chef Tomo Owada began his career over 20 years ago in Japan. He apprenticed as an assistant sushi cook under Chef Miki for 4 years. He then went on to garner his Chef License in Tokyo. In Japan, this particular license allows you the required certification to manage a kitchen as well as ensuring top level skills for Japanese Cuisine.
In 1999, Chef Tomo came to the United States on a work visa as Sushi Chef for Chef Yoshi at Takara. He remained there for 7 years honing his skills. He then moved over to Yoshi’s as Sushi Chef and has been working there for the past 5 years.
This year, after nearly 20 years of working for other restaurateurs, Tomo decided to break away and open his own house. He found the perfect location on San Pablo Avenue and University, in Berkeley and will open Tomo’s Japanese Cuisine early next month.
Tomo comes from a culinary background of preparing traditional Japanese cuisine. His menu will reflect that along with using the highest quality ingredients that he can find from local farmers and markets. Because he may not be able to pass up something bright and fresh from the market but not necessarily traditional, Tomo will add a California twist to some of his items that will reflect local and sustainable produce. His menu will be ever-changing to reflect the season’s best.
Considering himself somewhat of an Ambassador for Japanese cuisine, Tomo is looking forward to opening his restaurant and sharing his cuisine and hospitality with the community.