Antonio Mermolia

The Idea

At ToJo’s, omakase gives that discipline a clear structure. Trust does the heavy lifting, sequence matters, and each turn of the meal has to earn its place. The result depends on pacing as much as technique, with simplicity carrying more load than it first appears to. Family runs through the frame here in practical terms. "I have the good fortune to have a family who have been in the food business for three generations," he says. That background is not presented as a myth of ascent; it is inherited knowledge, gathered through kitchens, tables, and the routine work of feeding people well. The clearest point of reference is his mother. "My most important mentor has been my mother who has a love for cooking and good things together with an extraordinary palate." For Mermolia, that reads as a set of standards: taste first, attention to detail, and a preference for good ingredients handled with care over anything performative.

The Execution

Omakase also places responsibility on the guest. The chef sets the pace; the diner follows the sequence. That exchange gives the meal its tension, and it asks for confidence on both sides of the counter. Golden Roll is one of the named dishes on the menu, alongside Hamachi. Sakura Omakase also appears in the lineup, marking the tasting format that shapes the restaurant’s work. None of these dishes relies on volume; they are built through balance, timing, and close control of the pass. His professional background includes chef roles at Mulino a Vino in Turin, Italy, as well as Le Sirenuse in Miami, United States, and Mare in Miami, United States. He also worked as chef at Capatosta in the Flatiron District of New York, United States. Taken together, those posts show a career shaped by movement, repetition, and the kind of kitchen discipline that accumulates across different rooms.

On the Record

Named dishes anchoring the menu include Golden Roll, Hamachi, and Sakura Omakase. His earlier chef roles include Il Punto in New York, Mulino a Vino in Turin, Le Sirenuse and Mare in Miami, and Capatosta in the Flatiron District of New York. His own account of influence begins with three generations in the food business and returns most personally to his mother, whose cooking and palate he names as central to his formation.

Signature

Antonio's signature dishes include Golden Roll, Hamachi, and Sakura Omakase.

In Their Words “My most important mentor has been my mother who has a love for cooking and good things together with an extraordinary palate.” “Behind the scenes what I did was to make these dishes very special.”