By Yanaga

about Yanaga. 

In 2009, Yanaga relocated to Philadelphia to grow his raw-fish repertoire, starting at Morimoto before becoming the head sushi chef at Zama. During these years, chef developed his own style in the context of sushi – marrying local ingredients and western culinary techniques with traditional Japanese touches via Omakase. Next up for Yanaga was a run behind the eight-seat sushi bar at Izakaya, a Japanese restaurant inside the Borgata Hotel & Casino in Atlantic City, NJ. His rapid success led him back to Philadelphia as the executive chef of Double Knot, where he earned numerous accolades for his innovative Omakase stylings, including a rave three – bell review and a “Rising Chef of the Year” nod from the Philadelphia Inquirer. Yanaga had a run as the executive sushi chef at POD in west Philadelphia and back at Zama before ultimately making the transition to launch Izakaya by Yanaga in Fishtown. A place to call home, where Chef Yanaga is beyond excited to share his love of sushi with the Philadelphia community, and continue to cement his legacy as a must – see chef in Philadelphia.