The owner and sushi chef, Mr. Kim Joo came to the United States 30 years ago to study cooking. During the 4 years in college he studied nutrition, and learned everything about the basics of ingredients and the effects of it. In order to apply what he learned, he trained at various Japanese restaurants after graduation. Japanese food uses a lot more raw fish compared to other countries. Therefore, it is really important to take great care when handling fish. Again, the distance between yourself and the customers who sit at the sushi counter is very small compared to other foods. Although a little nervous because a sushi chef is constantly under the radar of the diners, he eventually came to be fascinated by the occupation of the sushi chef. He states that “the best part of being a sushi chef is when the customer smiles with the sushi you make.”