Chef Naoki Yoshida has been training under his father at Nippon Restaurant for the past 20 years. Being a local native born in Houston and being the only "2nd generations" Japanese Chef & Sushi Chef in Houston, Naoki was exposed to flavors and idea most Japanese chefs would never be able to comprehend traditionally in Japan. He has worked in California, Miami, Chicago, and Japan focusing on honing his skills bring a new concepts of Japanese Cuisine and flavors to Houston. In 2018 Naoki opened Shun Japanese Kitchen with his wife Renee (Pastry Chef) to explore new realms of Japanese food with the concept of "2nd Generation Japanese Food". Naoki and his team have combined Japanese Cuisine with Houston inspiration that locals have grown up eating. SHUN is defined as the best time to serve seasonal food. Shun will be rotating seasonal food such as vegetables, fish, fruits every season.

What tasting are you presenting? Why do you think this tasting paves the next wave of food trends?

  • Poke - Naoki’s Signature salmon poke won Houston Best Poke in 2017 & also feature in “Houston Cooks Book” releasing in October

  • Hiyashi Chuka - cold ramen noodles served with tomato dashi consommé w/ hojicha tea, 72-hour sous vide pork belly, heirloom tomato, cilantro, cucumber, radish, spicy miso

  • Rémy’s Sabayon - fresh berries and strawberries, Rémy Martin sabayon cream, diced sponge cake

New American cuisine derives itself by using Asian techniques and flavor creating new trends for the states. Many chefs knowledge of using Asian ingredients are limited because of the vast amount knowledge required from each culture. Events such as LUCKYRICE helps educate not only guests, but also other chefs to see dishes and ingredients never seen before to help bring the next wave of food.

What does the future of Asian food look like?

Asian culture has been growing rapidly in the States along with Asian cuisine. The world is becoming smaller and connecting at a rapid rate due to the internet and social media. Every store you walk into nowadays has something Asian for everyone as it is inevitable. As more American chefs explore Asian food, Asian chefs will also explore new realms to keep staying one step ahead by using not just Asian techniques by also incorporating new world flavors and techniques.

What does celebrating 10 lucky years of LUCKYRICE mean to you?

LUCKYRICE brings the Asian best chefs together to work as one to represent each city that no other event can accomplish. To be able to work among the best chefs I feel as if all my hard work and efforts being a chef for two decades now have paid off. Being able to participate in LUCKYRICE is a dream come true, I have always admired all the chefs who have participated and wanted to be in their shoes one day. To be a part of it, on its 10th year, I am speechless and honored.

Join Chef Yoshida at the LUCKYRICE Night Market of the Future presented by Rémy Martin on Thursday, October 24th, 2019 at The Astorian