Jesse Ito

Jesse Ito's culinary philosophy is deeply rooted in a profound respect for tradition, an unwavering commitment to execution, and a personal journey of identity expression. Having trained under his father, Massaharu Ito, a master sushi chef, since the age of 14, Ito embodies a "traditional sushi" approach where "execution" is paramount over reinvention. This foundation is built on meticulous precision, rhythm, and a zen-like mastery of repetitive tasks, honed over decades. Beyond technique, Ito’s ethos is shaped by astute business acumen and a dedication to genuine hospitality. He learned the harsh realities of the restaurant industry during the Great Recession, which informed his strategy for Royal Sushi & Izakaya: balancing high-volume, affordable izakaya offerings with a high-margin, intimate omakase experience. He believes in "procuring good product," aggressively sourcing the finest fish, primarily from Tokyo's Toyosu market, and demanding unparalleled quality from his suppliers. His evolving philosophy now embraces his dual Japanese and Korean heritage, allowing him to infuse global influences and Korean flavors into his plated omakase dishes, seeing food as "a door" to personal expression. The Royal Sushi omakase experience, serving a limited number of guests, is intentionally designed to be relaxed, personal, and devoid of pretension, fostering intimate connections with regulars and new diners alike. Post-pandemic, Ito has further refined his vision, prioritizing the well-being of his team and himself by reducing operating hours, reflecting a sustainable approach to the demanding culinary lifestyle. He champions the idea of being "everything to someone, not something to everyone," creating a deeply authentic and memorable dining journey. Chef Jesse Ito's signature approach is defined by an authoritative technical mastery, a deliberate orchestration of flavor and plating, and an omakase experience meticulously crafted as a "playlist" or "album." His technical style, inherited and perfected from his father, emphasizes "precision and rhythm" in every movement, from fish butchery to rice preparation. This rigorous training allows for "almost robotic," yet "zen" execution of tasks that have been performed thousands of times, ensuring consistency and perfection. He famously instructs diners to consume each piece of sushi "within 30 seconds" for optimal temperature and "in one bite" to appreciate the composed intention. In terms of flavor and plating, Ito crafts traditional sushi with subtle, personal touches. He excels in preparing often-maligned silver-skinned fish (hikarimonos), using "very traditional preparation" alongside his "very own way of saucing and dressing it" to transform skeptics into admirers. His omakase menu, typically a 17-course journey, is structured with "peaks and valleys, ebbs and flows," incorporating both classic nigiri and innovative plated dishes that reflect his expanding culinary identity, including global influences and his Korean heritage. Among his legendary signature dishes are: * **Omakase tasting menus**: Offering 17 courses, currently priced around $300, a significant evolution from earlier $70 and $130 options. * **Mackerels and hikarimonos**: Silver-skinned fish prepared with unique saucing and dressing that converts even those who claim to dislike them. * **"All the Good Things"**: A vibrant composition featuring red shrimp, scallop, sea urchin, salmon roe, and mizuna, elevated with a buttermilk sauce, described as a "first real banger." * **Kamatoro**: A rich piece of dry-aged fatty tuna collar, marinated in soy and garlic, served with sea urchin roe and scallion. * **Chawan-mushi**: A delicate egg custard prepared with hairy crab, nameko mushrooms, and a clarified fish broth. * **Hotate Uni**: Scallop and sea urchin served with seaweed butter. * **Kumamoto Oyster**: A single oyster paired with toro tartare. * **Kinmedai Nigiri**: Goldeneye snapper nigiri, prepared with his refined technique. * **Caviar Toro**: Fatty tuna adorned with caviar.

Career

• Chef, Owner at Royal Izakaya, Philadelphia
• Sushi Chef, Manager, Marketing at Fuji Japanese Restaurant, South Jersey suburbs

Mentored by Masaharu Ito.