In 1985, Master sushi chef, Tenji Takahashi, opened his first of 6 Japanese restaurants in the heart of New York City. His blending of classical Japanese ingredients with modern techniques and inovations sets the bar that others aspire to meet. Takahashi was born in Fukushima, Japan. Yasu’s parents owned a small fish store and the family dined out often. As a small boy he decided to become a chef after his father took him to an up-scale authentic Japanese restaurant. After studying in Tokyo, Tenji took a job with Global Dining’s Japanese restaurant Gonpachi. In 1983, Tenji moved to the United States and quickly began the process to open his first restaurant.