Jerome Ito began his culinary career in Los Angeles under the mentorship of Master Sushi Chef Andy Matsuda. His time in LA’s hyper-competitive sushi scene refined his technique and shaped his classic, yet innovative approach to Japanese cuisine.
Jerome relocated to the Bay Area and became the Head Sushi Chef at Kitchen Sync, Google’s first full sushi bar. He also launched a series of restaurant pop-ups to showcase his modern take on Japanese Cuisine.
In November 2015, Jerome and his wife Linh opened Go Fish Poke Bar, one of the very first poke shops in the Bay Area. Go Fish introduced fresh fish and high quality ingredients, and have expanded into 5 locations and offers full catering services.
After opening 5 Go Fish stores, Jerome went to Japan and Singapore, where he became a student once more. Jerome attended the renowned Yamato Udon School to develop new skills, learn new technology, and deepen his appreciation for traditional culinary techniques. He brought home innovative ideas that sparked the creation of Taro San Japanese Noodle Bar.
What tasting are you presenting? Why do you think this tasting paves the next wave of food trends?
We will be presenting our Truffle Udon, a fresh housemade udon with seasonal Japanese mushrooms, shiso, and topped with truffle shavings. We decided to showcase this dish as we believe it truly represents the next culinary trend, where we can celebrate culinary traditions and push the limits through introducing innovative ingredients. Udon is often viewed as a simple noodle dish, and therefore is often overshadowed by ramen dishes. Chef Jerome Ito is taking the humble udon noodle to another level, while honoring the techniques of traditional udon noodle making.
In an effort to promote sustainable gastronomy, how is your dish aligned with this future trend? (i.e. using local produce, plastic-free, etc)
We use locally sourced and quality ingredients that are simple and identifiable to our customers so they know what they are eating.
What does the future of Asian food look like?
The future of Asian food is exciting, evolving, experimental, emphasis on housemade, seasonal ingredients, and scalable.
What does celebrating 10 lucky years of LUCKYRICE mean to you?
It is an honor to celebrate 10 years of LUCKYRICE because we are celebrating the progress and success of the Asian food scene. Food is an important and symbolic aspect of the Asian culture. Asian cuisine is one that has been long established and borrowed from in the culinary scene. We are at an amazing time as we witness Asian American chefs becoming part of mainstream television and press, generating widespread awareness for Asian cultures and cuisines.
Join Chef Ito on July 25, 2019 at LUCKYRICE Night Market of the Future presented by Rémy Martin