Chef Toshio Tomita

was born and raised in Tokyo, Japan. He started apprenticing at the age of 15 in Japanese restaurants in the Tochigi and Niigata prefectures and Tokyo, where he learned the culinary art of kaiseki: up-scale, multi-course meals that utilize only the most premium of parts from the freshest ingredients, with a focus on seasonality, balance, and presentation.

Chef Tomita came to the United States 35 years ago and first worked as a sushi chef at Manhattan restaurant 212, which served French Japanese cuisine. Next he worked at Yamaguchi, a Japanese restaurant with midtown and New Jersey locations, and at Hiro-chan, a Japanese restaurant in Edgewater, New Jersey.

Chef Tomita then began to work at the world famous Nobu in 1996. He became an integral part of the restaurant, bringing with him a vast knowledge of Japanese cuisine, which is quite unusual for a sushi chef. He managed Nobu New York, Nobu Next Door and Nobu 57th and served as corporate chef for Nobu Restaurants.

His experiences in special events includes star studded fundraisers and corporate parties - Bill and Hillary Clinton, Al Gore, the Dalai Lama, Conde Nast, American Express, City Meals on Wheels and Jackson Hole Wine Auction - and intimate celebrity gatherings - Robert DeNiro, Fred Wilpon (Mets Owner), Natasha Richardson and Liam Neeson to name a few.