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YONI LANG

superlative: most likely to blend his hometown roots into Japanese cuisine 

creature comfort: being on my bicycle in the mountains

best concert you've ever been to: beastie boys in new orleans

favorite cereal: honey bunches of oats with almonds

austin go-to: nothing better than an old fashioned from whislers and some thai-kun fried chicken with a cup of hot chicken jus

I grew up in Baton Rouge, Louisiana so I got to grow up around some really amazing food. After 12 years of being a full time athlete I jumped heard first into the food industry. One year in to it I was running my own sushi food truck with the help of a local business owner. Soon after, I moved to Austin, TX where I worked at Uchiko for 3.5 years, moving my way up to head sushi chef. I then left to help open Nomica in San Francisco for a year where I was able to spend time between there and Sushi Ran in Sausalito. I love everything about Japanese food and have really enjoyed taking the Cajun influences I grew up with and utilizing them in a more refined Japanese food setting.