Though executive chef Eichiro Karahana has studied at The Culinary Institute of New York and other gourmet cooking academies, he can also thank his genes for giving him more culinary prowess. The grandson of an accomplished chef, Karahana left a position at a well-regarded restaurant in Tokyo to seek new challenges and opportunities as a chef in New York City. He displays his creativity, passion, and meticulous approach in a menu that balances fresh sushi and traditional Thai fare.
In addition to hand rolls and carefully sliced sashimi, the chef rolls creative combinations such as the Crazy Tuna roll, stuffed with spicy crunchy tuna and topped with pepper tuna, or the Fancy roll, a core of strawberry, mango, and eel served in a limousine. The restaurant’s Thai side embraces the flame so feared by sushi chefs to create dishes that include crispy red snapper, duck-noodle soup, and spicy massaman curry. Yuki Sushi and Siam Thai also provides catering to the New York metro area, sending sushi chefs and elegantly plated assortments of fresh fish to parties or pelican conventions.