Born and raised in Iwate Prefecture, Japan, Akifusa Tonai's culinary journey began early, ignited by a passion for cooking during his high school years. He first learned how to make sushi while working as a line cook at Hakone Fujiya Hotel before emigrating to San Francisco in 1991 to become master sushi chef at the Palace Hotel’s Kyo-ya restaurant. There, he further honed his culinary approach, shaped by his admiration for Kaiseki and Edomae-style sushi’s simplicity and emphasis on high-quality ingredients.

Now, as executive chef at the Omakase Restaurant Group’s Omakase, Chef Tonai remains committed to refining the dining experience by preparing high-quality fish and incorporating Japanese techniques into the preparation of California’s seasonal produce. Omakase’s intimate setting allows Chef Tonai to engage directly with guests, providing a personalized dining experience and perfecting the small details that make the Omakase dining experience exceptional.