Executive Chef Mitsunori Isoda
Omakase Room by Mitsu
A chef for nearly three decades, chef Mitsunori Isoda is deeply passionate about preparing and offering the finest ingredients, as well as making each guest in his restaurant feel welcome and personally cared for. Chef Mitsu began his culinary career in his hometown of Osaka, where he operated a kaiseki-style reservations-only restaurant from his family’s home for 10 years.
In 2006 he moved to the United States, first working for five years in Memphis at Sekisui before relocating to New York in 2011. In New York, he worked at the Shiro of Japan location in Carle Place, then joined the team at Jewel Bako for his first stint there as a senior chef.
From 2015 – 2016, he worked with Chef Ichimura at Ichimura, the sushi counter within David Bouley’s Brushstroke. It was there, with Chef Ichimura, that Chef Mitsu feels he truly mastered the craft of making sushi. In 2016 he returned to Jewel Bako, now more experienced and ready to step into the role of Executive Chef. After 5 years at the renowned restaurant – which earned a Michelin star during his tenure – Chef Mitsu comes to lead Omakase Room in the West Village. He looks forward to warmly welcoming all of his guests and offering them a highly special omakase experience.
Executive Chef Shin Yamaoka
Omakase Room by Shin
Shin Yamaoka's culinary journey commenced in Gifu, Japan, where he began his professional career at the esteemed Mos Burger at just 16 years old. In the early 90s, he brought his talents to the vibrant food culture of New York City. Under the guidance of master Tadao Mikami, Shin honed his skills and developed a profound appreciation for Japanese cuisine.
Chef Shin has always been drawn to omakase-style dining, finding joy in crafting a distinctive menu. Throughout his career spanning over three decades, Shin has collaborated with renowned figures such as the late David Bouley, further refining his skills and broadening his horizons. Inspired by the cultural mosaic of New York City, Shin embraces the metropolis as an exciting and diverse culinary landscape, which becomes the foundation for his departure from tradition. While he seamlessly integrates various influences into his menus, each dish Chef Shin serves is a testament to his commitment to authenticity and innovation.
At Omakase Room by Shin, his dedication to excellence shines through meticulously crafted menus that showcase seasonal delicacies. Chef Shin strives to deliver an authentic and exquisite omakase experience, utilizing the freshest ingredients and fostering interactive engagement with guests. Through his unwavering commitment to sourcing premium ingredients, innovative menu creations, and a profound passion for Japanese cuisine, Shin Yamaoka has earned acclaim as a culinary luminary, captivating palates with each dish he presents.
Chef De Cuisine Hector Diaz
La Grande Boucherie
Hector is a Puerto Rico native. He began learning cooking skills and recipes at a young age, thanks to both his grandmothers. After moving to Florida with his family, Hector studied at Florida State University while cooking at the then famous Buck Head Brewery to help with the tuition. He later transferred to Johnson and Whales University in Miami, to follow his love for culinary. There he studied classical French and Asian techniques, graduating in the top percent of his class.
Hector started his culinary career at a Miami landmark, The Forge. He worked his way up from a line cook to an Executive Sous chef. He traveled and down the East coast opening businesses for an exclusive restaurant concept development company, and at last, he settled in New York City with his wife and children.
In the city, Hector worked for celebrity chef David Burke at the “DB Kitchen” in SoHo, a popular, high-volume, upscale casual dining restaurant in lower Manhattan. Most recently, Hector worked as the Executive Chef at Les Enfantes de Boheme, where he runs a French bistro with farm-to-table fresh plates.
Chef De Cuisine Fernando Cusco
Boucherie Union Square
Born and raised on a farm in Ecuador, Fernando grew up in a family tradition where he was taught from age nine how to cook rice, eggs, and other family recipes. His mother would show him and his brothers different cooking techniques, from stews to grills, and held competitions for the best cook in the house.
Fernando studied for Agricultural Technician. He enjoyed cooking as a family tradition but only set a goal to become a chef once he landed in NYC. Fernando successfully obtained a job at BLT Prime. He started as a Salad Cook, and soon enough, he became an essential part of the opening culinary team for BLT Bar & Grill. Upon two years at BLT Restaurants, he grew in confidence and explored his culinary skills in pizza making. He was then hired at Olio e Piu and progressed from a Line Cook to a Chef de Cuisine. Fernando dedicated six years at Olio e Piu. He also ventured out to Da Andrea and Pazza Notte to expand his horizons. Fernando now holds the Chef de Cuisine at Boucherie Union Square.