For Chef Scott Yonamine, the art of sushi is a lifelong pursuit of precision, craftsmanship, and refinement. Born and raised in Southern California, his culinary journey began at eighteen, eventually leading him to Japan, where he immersed himself in traditional Japanese cuisine at Hyatt Regency Hakone, working alongside Master Chef Hiroyuki Kanda, recipient of the Michelin Guide’s Mentor Chef Award. He continued his journey at Aman Tokyo, spending two years refining his technique and culinary philosophy.

Today, at AMA Sushi, Chef Yonamine presents an intimate omakase experience and a thoughtfully curated à la carte menu. Rooted in the traditions of Edomae sushi and complemented by his expertise in French culinary techniques, his cuisine celebrates exceptional seafood from Japan and the California coast, alongside the finest seasonal produce. Under his leadership, AMA Sushi has earned three consecutive Michelin Guide recommendations, reflecting his dedication to excellence and craftsmanship.

Beyond the kitchen, Chef Yonamine extends his artistry to ceramics, personally handcrafting every piece of pottery used throughout his omakase experience. Inspired by the Japanese philosophy of wabi-sabi, his creations embrace natural textures, organic forms, and the beauty of imperfection. Each piece is thoughtfully designed to complement the course it accompanies, creating a harmonious dialogue between cuisine and craftsmanship.

For Chef Yonamine, every detail is an expression of his philosophy: a celebration of seasonality, simplicity, and the beauty of the handmade.