The passion
moving
Owner/Head Chef: Sam(Xiangyu) Lin.
*Edomae Sushi Artisan | 18 Years of Mastery from New york to Philly and Tokyo*
The creative
Skills
For 18 years, my hands have chased perfection—from the icy dawns of Toyosu Fish Market to the hushed counter of New York’s most revered sushi temples.
Michelin-Forged Expertise
Worked at Masa (3 Michelin Stars), where I mastered the sacred geometry of shari (sushi rice) and the silent language of knife work.
Trained at edome sushi Komiya Tokyo , I absorbed Edomae’s sacred grammar.
Philosophy: Where Edo Meets Manhattan .
My omakase is a dialogue between two worlds:Roots in Edomae and New York Soul.
Signature Creations
exclusive Recipes
“Sushi Sundae (Uni Bowl)”: Hokkaido sea urchin, wagyu beef, scallop, ikura,yuzu jelly,Squid ink Foam.
Chef Sam Improved Sushi Tuna Aged processing, “Time Capsule Sushi”: 40days-60days aged bluefin otoro brushed with homemade special soy sauce
Fish Aged Processing with Kombu Sake, for applied fishes include: Shima aji and Madai
Chef Sam Created oringinal recipes: Sweet shrimp with Uni Paste
pioneering techniques like zuke (marinated fish) with wines.
Cherry Salmon marinated in the Red wine,
French with japanese Cuisines- Charcoal Grilled Chilean Sea Bass with Japanese Miso Beurre Blanc Sauce
Dessert Ginkyu Mochi Tofu
