Chef
Kaz Okochi
- Discipline
- Chef
- Based in
- Washington DC, Washington DC, United States
i. Biography
Owner-chef sushi work in Washington, DC has had a long counter reference point in Kaz Sushi Bistro, where Kaz Okochi has been owner and master sushi chef since 1999. The practice rests on formal training in sushi and torafugu, or blowfish, preparation: a discipline built around sequencing, restraint, knife judgment, and the point at which a cut, cure, garnish, or pause changes the finished bite.
The Making
Formal sushi training sets limits before it expands freedom. At Tsuji Culinary School, Kaz Okochi trained in the precision and repetition that anchor his work, including sushi and torafugu, or blowfish, preparation, before bringing that technical base to Washington, DC. Counter work in a working restaurant tests technique against service. At Sushi-Ko in Washington, DC (1988–1999), Kaz Okochi worked first as sushi chef, then as head chef and manager. That progression placed the craft inside the full daily discipline of a restaurant: prep, service rhythm, judgment at the counter, and responsibility beyond the board. A chef-owned sushi house requires the technique to carry the room, not only the plate. Since 1999, Kaz Okochi has been chef and proprietor/co-owner of Kaz Sushi Bistro, applying the discipline of his training and the authority earned through more than a decade at Sushi-Ko to a restaurant centered on sushi and its exacting habits.
The Practice Today
Long-running sushi practice depends on continuity without routine. In 1999, Kaz Okochi became owner and master sushi chef at Kaz Sushi Bistro in Washington, DC, a role he continues today. The restaurant is associated with a style that treats novelty as secondary to control: learned rules, applied closely enough to bend with precision. A signature plate earns its place by surviving repeated service. Sea Bass Napoleon has been a celebrated signature dish for the entire lifespan of Kaz Sushi Bistro. Another signature plate, bird’s nest, is built around a core of uni surrounded by squid slivers and topped with dried seaweed, and has been called a must-order at the restaurant. Its construction depends on layering, texture, and exact placement rather than excess. Marination, curing, and aging put time into the cook’s hand as an active tool. In 2019, Kaz Okochi’s 20th-anniversary omakase focused on fish that had been marinated, cured, or aged, placing patience and technique at the center of the anniversary meal.
Signature
Signature dishes include Sea Bass Napoleon and Fish napoleon. In Kaz Okochi’s work, the composed plate functions as a vehicle for sushi craft: form, balance, and structure in service of the fish rather than ornament around it.
Honors
Kaz's honors include RAMMY New Restaurant of the Year Finalist (2000).
Profile updated July 2026
FAQ
Asked of Kaz
What is Kaz Okochi's current role?
Kaz Okochi is owner and master sushi chef at Kaz Sushi Bistro.
What recognition has Kaz Okochi received?
RAMMY New Restaurant of the Year Finalist (2000).
