Born and raised in Japan, Chef Kishimoto's career began at an early age in the local fish market. After obtaining his chef's license, he went on to work at sushi and kaiseki style restaurants in Osaka and Kyoto, and finally Vancouver. He has close to three decades of experience. Following the adage "eat with your eyes", he enjoys creating food that is as beautiful as it is delicious. 

Co-owner and lifelong Vancouverite Jyan has a hand in all things that make Kishimoto what it is. From local ingredient sourcing, to our wine and sake list, photography, office management and behind the scenes, she keeps things running smoothly so Chef Kishimoto can focus on what he does best. 

Long term and dedicated team member Seiji has been part of the Kishimoto crew since our early days. He works closely alongside Chef Kishimoto and helps create a welcoming and positive atmosphere for our team and guests. He enjoys bringing happiness to others through food.

Kodai started out as a dishwasher and worked his way up the kitchen over the past decade. He enjoys the open kitchen and team atmosphere,  and the challenges of culinary research and development. Interacting with guests and making them smile brings him a great sense of fulfilment. 

Takuya has been cooking in Vancouver's Japanese restaurant scene since 2007 when he arrived from Japan. He 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 many years ago. He brings his diverse skill set to Kishimoto's kitchen and aims to create an enjoyable experience every day.