1818 South King St. Blvd

Although they were born a world apart, Tom Jones and Nobutaka "Tony" Sato were drawn to the restaurant business at an early age. Tom grew up on the Jersey Shore, during the days of "peace, love, and follow your bliss, man." A self-proclaimed "kitchen rat," he loved to concoct new tasty things and try them out on his friends. He listened to his muse, and parlayed his love for creative cooking into a lucrative career by enrolling in the Culinary Institute of America. After graduating at age nineteen, and working his way up the culinary ladder on the East Coast, he ultimately made a life-changing move to Tokyo, where he would overcome cultural and language barriers to become one of the first non-Japanese sushi cutters in the region. Tony quite literally grew up in the Japanese food industry. As a child, he toddled around the family-owned restaurant and absorbed the daily activities as he watched his great grandmother, mother, and aunts and uncles go about their business.