The Nagasaki-born and raised chef Kazuo Yoshida oversees the entire menu at Disuko Gu. Kazuo is known for his delicate presentation and superior sourcing, Yoshida serves the lesser-known Japanese delicacies such as Tsumi Buri, Ishidai and a ever-rotating list of Uni sourced from multiple locations such as Kyushu, Hokkaido, Chile, Maine, and Alaska.
Kazuo Yoshida brings three decades of experience to Disuko Gu, where he is the executive chef. Named “One of the most masterful sushi chefs in New York City,” by food writer Tejal Rao, and “the Albrecht Dürer of Sushi,” by restaurant critic Pete Wells for his work at his previous establishment.
Yoshida moved to New York in 1992 and worked his way up from an assistant sushi chef at Hasaki, to sushi chef at Match Restaurant, and then went on to work as an executive sushi chef for Jewel Bako and Williamsburg’s 1 Or 8.