Two men dressed in traditional Japanese chef uniforms standing behind a wooden counter in a kitchen, with utensils, bowls, and a cutting board in front of them.
Three men wearing black traditional martial arts uniforms standing in front of a textured beige wall with a piece of wooden art featuring a dragon design.
A person wearing a black shirt and gloves prepares sushi at a table inside a restaurant, with decorative curtains and textured yellow wall in the background.
A person preparing food, possibly rice, in a traditional kitchen setting.

About the Chef

Chef Yayo brings ten years of professional sushi experience, with a background spanning neighborhood sushi bars to high-end fine dining.

Since the age of 18, his dream has been to open a sushi restaurant of his own. He set out to learn every position in the restaurant, believing that a strong foundation in every aspect of hospitality was essential to becoming a great restaurateur. Along the way, he discovered his passion as a sushi chef and developed a relentless drive to refine his craft, ultimately pursuing the highest standards of sushi craftsmanship.

That journey eventually led him to Japan, where he learned from several Michelin-starred Edomae sushi chefs in Tokyo. This is where he studied traditional fundamentals, experienced many of the country's most respected omakase restaurants, and developed a deep appreciation for seasonality and traditional technique.

Guided by an uncompromising respect for ingredients, Chef Yayo built personal relationships with private fish and rice suppliers across Japan. These partnerships allow omakasyeh to source exceptional seasonal seafood and premium rice rarely available in Houston, including products from suppliers trusted by some of Japan's most celebrated sushi restaurants.

What began as a dream of opening a sushi restaurant has evolved into a his pursuit of excellence. Today, Chef Yayo continues to refine his craft every day with the goal of creating one of Houston's premier omakase experiences—where exceptional ingredients, thoughtful technique, and genuine hospitality come together at every seat.

At omakasyeh, his cuisine honors the foundations of traditional Edomae sushi while embracing a modern perspective shaped by his upbringing in Houston's diverse culinary scene. Every course is designed to highlight the natural character of each ingredient through innovation, balance, and meticulous craftsmanship, creating an intimate experience that celebrates the rhythm of the seasons.