Jackson Yu

The Climb

Sushi training split between the Bay Area and Ginza, Japan, gave the craft in Jackson Yu’s hands two reference points: California’s restaurant culture and Japanese precision. The record also includes a guest-chef post at YTSB – Yellow Tail Sushi Bar at VIE Hotel Bangkok, MGallery by Sofitel in Bangkok, Thailand (2018). Omakase, where Jackson is chef and co-owner (since 2015), is built around discipline, range, and a controlled reading of Edomae practice in a San Francisco setting.

Today

The executive-chef role at Omakase in San Francisco, United States, has been held by Yu from 2015 to the present. The menu works from a strictly Edomae-style base while making room for courses not traditionally found in Edomae menus. In practice, that gives the kitchen space to extend the sequence without dropping the technique that defines the restaurant. Chawanmushi with snow crab, uni, and ikura shows that approach inside the Edomae-style Japanese menu. Lobster tamago does the same, placing shellfish and egg within the measured progression of the meal.

Career - Chef and co-owner — Omakase, San Francisco, California (2015–present) - Guest chef — YTSB – Yellow Tail Sushi Bar at VIE Hotel Bangkok, MGallery by Sofitel, Bangkok, Thailand (2018) Education: Bay Area; Ginza, Japan

Signature

The signature set associated with Jackson includes chawanmushi with snow crab, uni, and ikura, mackerel with chive purée, lobster tamago, yuzu panna cotta, and yuzu peach panna cotta.

Recognition

Recognition for the restaurant’s work includes One Michelin star for Omakase and Top 100 restaurants list inclusion for Omakase.

FAQ What is Jackson Yu's current role? Jackson Yu is Executive Chef. What recognition has Jackson Yu received? One Michelin star for Omakase.