There is no fast track to becoming a master – it takes work.

As a renowned sushi chef and owner of Royal Izakaya in Philadelphia, This is Jesse carries a legacy of culinary excellence and rich tradition. Jesse began an apprenticeship at age 14 at his family's Japanese restaurantbefore diving into the intricate world of sushi.

“You can read books and you can just watch YouTube and learn a lot, but the only way is to learn through a chief working with the product,” Jesse tells Shawn Walchef of Cali BBQ Media.

In 1979, before Ito was born, his parents opened Fuji in New Jersey just a few years after moving to America.

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Shaped by his early years working with his parents at their Fuji restaurant (his mother in the front of the house and his father cooking) Ito's culinary journey began with an apprenticeship. “The best way to learn is through practice“You have to learn and work in places and work with the product.”

Starting out as a teenage dishwasher, he quickly worked his way into a sushi bar, navigating the challenges of mastering the craft.

Ito's father was instrumental in shaping Japanese food culture in the tri-state area and became known among top chefs as a culinary authority. They sold the restaurant in 2015 to help their son fulfill his dream of opening Royal Izakaya.

Ito now has the honor of working alongside his father in his restaurant. “He built this foundation. He was part of building the food scene of Japanese culture in this tri-state area. So those were big shoes to fill. And to have him there is really great,” says Ito .

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“Family has always been the No. 1 driving force for me to show up and execute.” Jesse Ito wrote in an Instagram post for family and running a business.

“It's one thing to fail yourself… it's not impossible to recover from. It's another thing to fail the people who rely on you. This may sound like a heavy burden, but it's also very empowering and will push you to move mountains.”

The next generation of Omakase

From behind a back curtain at Royal Izakaya, Jesse Ito brings a unique atmosphere to the traditional omakase experience – blending contemporary Japanese aesthetics with modern comfort and a fusion of cultures. (Omakase translates to “I leave it up to you,” meaning the customer leaves it up to the chef to choose seasonal specialties.)

There are only 8 seats available at a time for the 17-piece, handcrafted tasting experience. Hundreds have signed up on the online waiting list.

In his omakase room, Ito orchestrates a unique ambience, deviating from the traditional omakase setting.

Drawing inspiration from hip-hop, funk and old-time artists like David Bowie, Ito sets the stage for a relaxed and enjoyable culinary journey. It purposefully fosters an atmosphere where guests feel relaxed, encouraging conversation and camaraderie.

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“My omakase room, which has a slightly different atmosphere,” says Ito. “All my guests are very comfortable talking to each other, talking to other guests, talking to me. It's not pretentious where you feel so suffocated, where you're like, okay, I can't let it go free and have you. have fun here.”

Although he hasn't grown the Royal Izakaya concept or the omakase concept yet, he understands that taking the next steps, both internally and externally, is necessary.

“I know that inevitably that's something I'm going to have to come to terms with because it's part of the process. It's part of growing up.”

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