Born and raised in Japan, Chef Kishimoto's three decade long career began at an early age in the local fish market. After obtaining his chef's license, he honed his skills at sushi and kaiseki style restaurants in Osaka and Kyoto, before relocating to Vancouver. Reflecting his belief in the adage "eat with your eyes", he enjoys creating food that is as beautiful as it is delicious. 

Lifelong Vancouverite Jyan plays a vital role in all aspects of what makes Kishimoto special. From local ingredient sourcing, carefully selecting our wine and sake, photography, media, and everything behind the scenes, her efforts allow Chef Kishimoto to focus on what he does best. She strongly believes in supporting BC farms and purveyors.

Long term dedicated team member Seiji has been part of the Kishimoto crew since our early days. He works closely with Chef Akira on menu development, and helps create a welcoming, positive atmosphere for our team and guests. Seiji can often be seen shopping at the local Farmer's Market. He enjoys bringing happiness to others through food.

Takuya has been cooking in Vancouver's Japanese restaurant scene for nearly two decades. He first met Chef Akira when they worked together as sushi chefs in Yaletown. He brings skill and expertise to both the kitchen and sushi bar at Kishimoto. Takuya would like everyone to know how wonderful Japanese food is. 

Originally a teppanyaki chef in Japan, Kazuhiro learned the art of sushi making after arriving in Canada, where he worked along side Chef Akira in their early days.
Now he brings his diverse skill set to Kishimoto's busy kitchen - expertly preparing our signature hot dishes. Kazu aims to create an enjoyable experience for guests every day.

Our small dedicated team truly care about this special place we have created, and we wouldn't be here without them. Most of our team members have been with us for many years, so you know you are in good hands!