Hiroyuki Nagao

Born in Hokkaido, Japan, Chef Hiroyuki Nagao was exposed to fresh fish and seafood at a very young age. His culinary journey began in Otani, Tokyo, working for Japan’s famous GMC (Global Media Group) network of restaurants and hotels. He spent years perfecting his techniques and seeking knowledge before moving to New York and working as Executive Head Chef for the infamous NOBU downtown in Manhattan. Always eager to expand his repertoire of sushi-making, Chef Hiroyuki obtained an opportunity to continue honing his skills exclusively for Blue Ribbon Restaurants. Through his cumulative years of experience, Chef Hiroyuki wishes to share his expertise and knowledge with the guests of Ishi.

Jack Xu

Chef Jack has always had a passion for Japanese cuisine. At the age of 22, he was directly scouted by Chef Hiroyuki due to his attention to detail and precision with knives. As an apprentice, Chef Jack was able to draw upon the vast knowledge and experience of Chef Hiroyuki and maximize his potential. He previously worked at Yuko in Upper East Side and presently join hands with Chef Hiroyuki in hopes of transforming guests from sushi beginners to sushi connoisseurs.