Chef Naomi Kubo serves as the “Fish Maestro'' for the Tatsu-Ya group and manages the raw departments for Tiki Tatsu-Ya and Kemuri Tatsu-Ya. Her interest and experience in seafood products originates from the early years spent at her mother’s sea urchin / seafood import/export business that has been in operation in Baja California for nearly 40 years.
Not knowing if she’d follow in her mother’s footsteps, Kubo moved to San Diego, California, where she began her sushi career, quickly realizing her skills in fish fabrication and differentiating seafood products.
Over the years, Kubo has focused on bettering her craft by working with acclaimed chefs and restaurants. Before serving in her current position at Tatsu-Ya, Kubo worked at Uchi from 2017 through 2017, where she was promoted to second lead sushi chef. Prior to moving to Austin, Texas, Kubo also spent time working as a line cook at Juniper and Ivy, led by Top Chef All-Star winner Richard Blais.
In addition to her work with Tatsu-Ya, Kubo also works with Chef Jeffrey Lunak, a disciple of Iron Chef master Masaharu Morimoto. She helps manage his business, Sumo Dogs, each at the Coachella Valley and Arts Music Festival. Kubo is a creative, hard-working chef, a Japanese American, and credits her close family and friends for keeping her inspired. Outside of her culinary life, Kubo loves the art of television and has participated as an extra on AMC’s TV show, “Fear the Walking Dead.”