Yoshihiko Kousaka
Executive Chef
One of the country's most decorated sushi chefs, Yoshihiko Kousaka (Kosaka, Jewel Bako), the Executive Chef of Kumiko Room, heads a 14-seat sushi counter with 20 seats at adjacent tables.
Arriving in New York in 1985, he has spent over four decades practicing Edomae sushi, honing his techniques, and sourcing the finest seasonal ingredients. With sixteen Michelin stars earned since 2005, Kousaka will continue his legacy of a lifelong, incessant pursuit of perfection in his art. Chef Kousaka believes in honoring the essence of Edomae sushi by allowing the craft itself to remain at the heart of the omakase experience. His philosophy is a return to the fundamentals of sushi, where exceptional ingredients, precise technique, careful attention to temperature and timing, and a refined sense of balance come together to reveal each ingredient at its very best.
At Kumiko Room, he will not only strive to create an intentional space where his guests can escape from their quotidian lives, but will serve predominantly nigiri sushi, executed to perfection for the present moment. His dining experience will embody four principles: ki ("the gateway to another world"), sho ("a conversation with the seasons"), ten ("the peak of the senses"), and ketsu ("the art of the lasting farewell"). And he says, "Every last sip, every last bite, and every last word are chosen with care."
Emiri Yamamoto
Sous Chef
Chef Emiri Yamamoto brings more than a decade of experience in Japanese cuisine, shaped by a deep respect for traditional techniques, seasonality, and thoughtful hospitality.
She began her culinary career at Kidoairaku, where she built a strong foundation in Japanese cooking, including sushi preparation, grilling, and refined presentation. She later spent nearly five years at Sanpi-Ryoron, further developing her craft in a fine-dining environment while taking on greater leadership responsibilities and mentoring junior chefs.
Recently relocating from Japan to New York City, Chef Yamamoto joins the culinary team at Kumiko Room, bringing her experience and perspective to a new chapter in her career. Her approach is rooted in precision and simplicity, with careful attention to seasonality and a belief in allowing the natural character of each ingredient to shine.
Aaron Hsu
Sous Chef
Chef Aaron Hsu began his professional sushi career in New York City under Chef Yoshihiko Kousaka at Kosaka, where he developed a strong foundation in the discipline, precision, and attention to detail of traditional sushi. His approach to the craft is rooted in careful technique, respect for ingredients, and an understanding of the traditions behind each preparation.
He later continued his culinary career in Washington, D.C., working at Perry’s under Chef Masako Morishita before joining the opening team of Omakase @ Barracks Row. As a sushi chef, he contributed to the restaurant’s omakase experience and was part of the culinary team that earned Michelin recognition.
Now returning to New York, Aaron reunites with Chef Kousaka as part of the opening team at Kumiko Room. He brings years of experience behind the counter, combining technical precision and thoughtful execution with a continued dedication to refining his craft.
Norie Uematsu
Pastry Chef
Born and raised in Shizuoka, Japan, Norie Uematsu is Listen & Feel's Corporate Pastry Chef. After graduating from Tsuji Culinary Institute in Tokyo, she began her career as a pastry chef at Tokyu Hotel in Shizuoka.
After moving to New York City in 2004, she worked at numerous restaurants across the city, including Maison Kayser and Cha-An Teahouse. She joined Momoya SoHo as Executive Pastry Chef in 2021 and became Corporate Pastry Chef in 2024. She continues to create, direct, and oversee pastry programs for Momoya SoHo, Happy Tuna, and One Bryant Park.