Chef
Gen Mizoguchi
- Discipline
- Chef
- Based in
- Las Vegas, Nevada, United States
i. Biography
In Las Vegas, the materials arrive from Japanese waters: seasonal fish, carefully vinegared rice, kanburi toro, and A5 striploin from Miyazaki or Hokkaido moved through salt, heat, and handwork. As owner of Yui Edomae Sushi in Las Vegas, United States, Gen Mizoguchi brings authentic Edomae sushi to the city through omakase, with omotenashi service shaping the pace of the meal.
The Estate
Born in Tokyo, Japan, Mizoguchi’s work carries the discipline of Edomae sushi into a Las Vegas address without loosening its traditional frame. The defining role is ownership of Yui Edomae Sushi, where the craft is not presented as a list of courses alone but as a sequence of fish, rice, knife work, and service. In 2005, he was chef at Megu in New York, United States. Later in Las Vegas, he was the founder and opening chef of Kabuto until 2014. That earlier room earned national attention in 2012, when Kabuto was named to Bon Appetit Best New Restaurants of 2012. The through-line is clear: Tokyo birth, New York kitchen, Las Vegas ownership, and a continued focus on the Edo tradition of sushi. At Yui, the meal is built as Traditional Edomae omakase, with each piece arriving as part of a measured progression rather than a loose assortment.
In the Cellar
At Yui, Mizoguchi honors Edomae sushi traditions through omakase and brings authentic Edomae sushi to Las Vegas. He flies in seasonal delicacies from Japanese waters and personally oversees his team as they treat each piece of nigiri as a work of art. The elements stay tactile: omotenashi-style service, mesmerizing knife skills, carefully vinegared rice, and fish such as kanburi toro. His sushi mastery is especially tied to nigiri with expertly vinegared rice, where the grain is not background but structure. His own words stay close to the fish: "I try every day to provide fish in good condition, as beautiful as possible." On akami, the lean red meat of tuna, he has said, "Because I love delicious akami, when I find good-quality hon-maguro akami, it moves me." That feeling became part of the promise at Yui: "focused on Japanese traditional omotenashi service, for the customers to be able to enjoy true umami of all the dishes."
The Bottlings
The specialty most closely tied to Mizoguchi is Traditional Edomae omakase. Within that form, nigiri is the central measure: fish in good condition, rice carefully seasoned, knife work visible in the cut rather than announced around it. Kanburi toro appears as one example of the fish that shows his talents at Yui. Described as lusciously fatty yellowtail belly, it gives the meal a deep marine richness while staying within the clean grammar of Edomae sushi. Another named work moves from sea to charcoal: A5 striploin from Miyazaki or Hokkaido, grilled over binchotan after temperature adjustment between Himalayan salt blocks. The method is exacting and material-driven, joining regional Japanese beef, mineral contact, and live charcoal heat. That impulse to share flavor is plain in his statement, "I wanted customers, even one more person, to be able to taste this flavor." At Yui, the result is a Las Vegas omakase shaped by Tokyo origins, Japanese waters, vinegared rice, and the quiet obligations of omotenashi.
Profile updated July 2026
FAQ
Asked of Gen
What style or method defines Gen Mizoguchi's work?
Traditional Edomae omakase defines his work, with omotenashi-style service, seasonal delicacies from Japanese waters, and carefully vinegared rice.
What are Gen Mizoguchi's signature releases or dishes?
His named works include kanburi toro, described as lusciously fatty yellowtail belly, and A5 striploin from Miyazaki or Hokkaido grilled over binchotan after temperature adjustment between Himalayan salt blocks.
What is Gen Mizoguchi known for making?
He is known for authentic Edomae sushi in Las Vegas, especially nigiri with expertly vinegared rice.
