Living in Japan for many years, Chef A Qi was from a very young age inspired by the fresh fish and seafood of his grandparents, who worked in a seafood company. This provided him his initial experiences with ingredients like tuna, salmon roe and elf, etc. A Qi's culinary journey began as an apprentice in Tokyo. It was here he decided to dedicate himself to the art of sushi. He spent years to perfecting himself in the techniques including working with master chefs and preparing dishes with aged, as well as freshly-caught fish, and traditional vinegar-seasoned rice.  In 2005, A Qi moved to New York with the dream of opening his own restaurant and bring his unique style of cooking to an American audience. He welcomes you to enjoy the aromas, sensibilities, aesthetics, and tastes of his life's work.