Chef Sam Lin.

Chef Sam Created Original fish Aged Processing with Kombu Sake, for applied fishes include: Shima aji and Madai

Chef Sam Improved Sushi Tuna Aged processing, Save most tuna portion,just lost 1% portion of tuna

Chef Sam Created oringinal recipes: Sweet shrimp with Uni Paste,
Cherry Salmon marinated with Red wine,
Extra fluffy and Miosture Tamagoyaki
Signature Uni Bowl,
French with japanese Cuisines- Charcoal Grilled Chilean Sea Bass with Japanese Miso Beurre Blanc Sauce
Dessert Ginkyu Mochi Tofu