TOMOYUKI HAYASHI
EXECUTIVE CHEF

Born in Shizuoka, Japan, Executive Sushi Chef Tomoyuki Hayashi apprenticed in Tokyo for many years before leaving Japan to seek opportunities in America. Chef Hayashi began his career in New York at the now-closed Matsuri Restaurant, housed in Chelsea’s Maritime Hotel. He then became the Executive Sushi Chef at Sushi Azabu where he helmed the kitchen for twelve years. At Sushi AMANE, Chef Hayashi has full reign to put creativity on display and has incredible surprises in store for customers. As sushi is typically served room temperature, he is very mindful that the texture and flavor of the sushi are greatly dependent on the temperature it is served at and uses a special refrigerator to present some selections colder to bring out the best flavors. Fresh fish is delivered to Sushi AMANE each morning, including Saturdays, ensuring that Chef Hayashi can serve the best cuts of fish for each seating. As he uses only the best cuts of fish, the offerings change between seatings, making each session unique.