Chef Atsuomi Hotta

Chef Atsuomi Hotta is a highly experienced sushi chef with more than 30 years of expertise in Japanese cuisine, traditional sushi preparation, and omakase. Known for his precision, attention to detail, and deep knowledge of sushi technique, Chef Hotta has built a distinguished career in New York City’s sushi scene.

Chef Hotta spent nearly two decades with Sushi of Gari, serving as Sushi Chef and Head Chef from 1998 to 2017. He helped open the restaurant’s original location before going on to manage sushi operations across multiple New York City locations. During his tenure, he also trained and mentored staff in the proper techniques for handling and preparing a wide variety of fish.

From 2018 to 2026, Chef Hotta owned and operated Uotora, a 24-seat full-service sushi restaurant, overseeing all aspects of its daily operations. Most recently, he served as Sushi Chef at Sushi Ryusei, where he prepared omakase selections and continued to bring his expertise in traditional sushi preparation and service.

Today, Chef Hotta serves as Executive Sushi Chef at Sushi Koju, where he leads the sushi program, bringing more than three decades of experience, technical expertise, and a steadfast commitment to quality to the restaurant.