Chef Yayo is a sushi chef with 9 years of industry experience, having worked in numerous sushi restaurants ranging from neighborhood establishments to high-level fine dining. Through these diverse environments, he has developed a strong foundation in both traditional techniques and modern sushi craftsmanship.

Rooted in his Chinese-Vietnamese background and shaped by the rich, diverse culture of Houston, Chef Yayo infuses his creations with flavors and influences from his upbringing. This fusion of traditions and cultures comes together in every dish, where he combines different flavors with innovative techniques. These inspirations allow him to create sushi that feels both innovative and personal, bridging tradition with contemporary expression.

His sushi reflects a modern, non-traditional perspective grounded in classic technique, with an unwavering focus on detail, balance, and execution. Each piece is intentional, precise, and thoughtfully designed. Using an Edomae-style blend of red and black vinegars to season the rice, he pairs Tokyo tradition with southern Japan's Fukuoka-style sushi by applying yakumis—purposeful garnishes that highlight texture, aroma, and the distinct personality of each fish. He continues to push his craft forward, creating elevated sushi experiences from his many years of training and what he has learned from visiting Japan.