Head Sushi Chef
With over ten years experience as a sushi chef, Charlie Wang began his on-the-job training at Katzra Sushi in San Diego, California. After mastering his sushi and sashimi techniques, he moved to Texas, where he further advanced his approach to classic sushi sauces at Nagoya Japanese Restaurant in Katy and Mizu Prime Steak and Sushi in Lakeway. By 2012, Wang landed the role of the head sushi chef at Austin’s Umi Sushi Bar and Grill. Most recently manning the sushi bar at the classic Japanese restaurant Mikado Ryotei, he brings his high standards and refined skills to Uchiko as Head Sushi Chef.