Sushi School by Master Sushi Chef Katsuya Uechi   Chef Training for Japanese cuisine

Chef Katsuya Uechi, born on Miyako Island in Okinawa, and a graduate of the prestigious Tsuji Culinary Institute in Osaka, is a pioneering force in Japanese cuisine. Since arriving in Los Angeles in 1985, he has transformed the sushi and washoku dining landscape through innovation, craftsmanship, and a commitment to excellence. As founder of the acclaimed Katsu-ya Group, Chef Katsuya had built a celebrated restaurant brand recognized by industry leaders and culinary critics alike. A respected industry advocate, he had long served as director and advisor to the Japanese Restaurant Association, and was appointed by Japan's Ministry of Agriculture, Forestry and Fisheries as the first U.S. District Manager of the Association for the Advancement of Japanese Culinary Art.