ABOUT
owner chef
GINGA owner chef YUSUKE KURODA grew up in Osaka, Japan.
By the age of six,I was already learning to cook with my grandmother.
Graduating from Tsuji Culinary Institute
where I received culinary arts degree
and FUGU (blowfish) preparation license,
I began working in Kyoto in his first Kaiseki restaurant at 19 years old.
After eight years of culinary experience in Japan, he immigrated to Charleston, South Carolina to begin my American dream to share Japanese cuisine to a North American audience.
After working for five years in sushi restaurants around the southeast I moved to Los Angeles in 2015 to begin working at the prestigious NOBU in Beverly Hills.
In fall of 2019 he opened his first restaurant, ORIGAMI,
in Phoenix AZ.
our restaurant
ichigoichie/一期一会
A once in a lifetime opportunity
to appreciate each ingredient in the moment.
This Japanese culinary culture is the cultivation of each detail in the kaiseki dining experience.
omakase/kaiseki/sushi
Thankful to bounty of the Earth.
Kaiseki means to consult with nature and the passing of the seasons. We only cook with the gifts of nature’s abundance in our seasonal Kyoto style cuisine and traditional Sushi arrangements.
our mission
We strive to share our Japanese culinary culture with others to create for the next generation.