Born on the coast of China, Chef Nick was from a very young age inspired by the fresh fish and seafood of his father, who owned and operated a seafood company. This provided him his first experiences with ingredients like aji, hamo, suzuki and alike.
Chef Nick’s culinary journey began as an apprentice in Hatsuhana in NY, an epicenter of high end traditional Japanese cuisine. It was here when he decided to dedicate himself to the art of sushi. He then became the sous chef as he progressed his skills. He moved to Aja Asian Bistro, a Pan-Asian style cuisine, where he spent years perfecting his techniques and managing multiple locations.
In 2010, Nick moved to Brooklyn with the dream of opening his own restaurant and bringing his unique style of cooking to an American audience. After 11 years of rich and legendary experience of authentic Japanese traditions and cuisine, Nick opened Ako Sushi. Today, we can be sure to meet him at his self-made restaurant. He welcomes you to enjoy an experience of art and tastes of his life's work.
