ABOUT THE CHEF
CHEF SAM LIN
Tradition. Curiosity. Evolution.
For Chef Sam (Xiangyu) Lin, sushi is not simply about finding exceptional fish. It is about understanding what makes an ingredient become exceptional.
With 18 years of professional sushi experience, including 10 years working in Manhattan’s Japanese restaurant scene and further study in omakase sushi restaurants in Japan, Chef Sam has built his approach upon a deep respect for traditional Japanese craftsmanship.
But tradition, for him, is not the end of the conversation.
It is the beginning.
Throughout his career, Chef Sam has remained fascinated by one question:
How can an ingredient express its very best flavor?
That question has shaped the philosophy behind Sakana.
Chef Sam studies how maturation, temperature, acidity, moisture, fat, texture and seasoning affect seafood — and how each of those elements interacts with shari.
Rather than applying the same technique to every fish, he adjusts maturation, curing, marination, seasoning and serving temperature according to the individual character and condition of the ingredient.
It is this combination of discipline and curiosity that
has led to a fitting description of his approach:
THE SUSHI SCIENTIST
For Chef Sam, being a “sushi scientist” does not mean replacing tradition with experimentation.
It means studying tradition deeply enough to understand why it works.
Traditional Japanese techniques provide the foundation. Observation, repetition and experimentation provide a deeper understanding of the ingredient.
And ultimately, flavor determines the decision.
TUNA: A STUDY IN TIME
Tuna is one of the clearest expressions of Chef Sam’s philosophy.
Akami, chutoro and otoro are not treated simply as different cuts of the same fish. Each has its own balance of moisture, fat, texture and umami.
Through controlled maturation, traditional preparation, zuke, seasoning and precise serving temperatures, Chef Sam explores how time can transform those characteristics and reveal different dimensions of the fish.
The objective is not to age fish simply for the sake of aging it.
The objective is to recognize the moment when the ingredient tastes its best.
THE RELATIONSHIP BETWEEN NETA & SHARI
The same precision extends to rice.
Temperature, vinegar balance, texture, portioning and pressure are considered in relation to each neta.
The fish and rice are not two separate components.
They should become one bite.
TRADITION × INNOVATION
Beyond traditional nigiri, Chef Sam continues to explore new combinations of flavor, acidity, aroma, texture and temperature.
But there is one rule:
THE INGREDIENT REMAINS THE CENTER OF THE DISH.
Innovation should reveal something new about an ingredient — never hide it.
This philosophy defines Sakana’s approach to contemporary omakase: respecting the knowledge accumulated through generations of Japanese craftsmanship while remaining curious about where those foundations can lead.
CHEF SAM’S PHILOSOPHY
Tradition provides the knowledge.
Experimentation provides understanding.
Flavor determines the final decision.
At Sakana, that pursuit continues every day.
Tradition as the foundation.
Innovation through flavor.
Sam (Xiangyu) Lin — Chef & Culinary Director
18 Years · Manhattan · Japan · The Sushi Scientist
Keisuke Harada — Senior Sous Chef
Kyoto · Approximately 35 Years
Yoshi Ono — Sous Chef
Tokyo · Approximately 30 Years
MORE THAN 80 YEARS OF COMBINED EXPERIENCE IN SUSHI & JAPANESE CUISINE.
THREE CHEFS. ONE PHILOSOPHY.
Tradition as the foundation. Innovation through flavor.