Although Koji Matsuzaki is technically a native New Yorker, his move to Japan along with his family at the young age of three made a huge impression on him. Growing up, he was deeply influenced by his mother’s love of nurturing others through food. Like her, he appreciated the complete experience of enjoying cuisine and connecting with others throughout the dining experience. He was in awe of her skills in the kitchen and shared her passion for preparing and enjoying food. Inspired by his own interest in gastronomy, he followed his heart and attended culinary school in Ikebukuro, Japan. After that, he spent five more years studying Japanese cuisine in Tokyo.
Japan in Hawaii
In 1995, a move to Hawaii brought work as a sous chef for Hilton Hotels as well as Hawaii Prince Hotel Waikiki. After some time in the islands, he moved to Los Angeles to begin work at Asakuma Westwood. Following that, an opportunity to become head sushi chef at Sushi Roku landed him in Santa Monica, CA. He then took on the position as the executive chef of Hokusai Beverly Hills. His skill and innovation have always propelled him to push the creative envelope, which in turn have been rewarded in the form of his current title as executive chef at Katana.
Gourmet and Golf
While creating innovative Japanese cuisine continues to remain his focus, he strikes a balance by spending time in nature at the beach or on the golf course. He has also embraced the local sports teams in his adopted hometown of Los Angeles and has become an avid superfan. Cheering on his teams at the games he regularly attends has opened up avenues for even more creative freedom, as he has created custom sushi rolls for DeAndre Jordan and Blake Griffin of the Los Angeles Clippers, and Matt Kemp of the Los Angeles Dodgers.
Hiroshi restaurant at Hotel Mousai is excited to welcome Chef Koji Matsuzaki from Katana/Sushi Roku for Omakase on June 9th, 10th, 11th, 2016. For more information and reservations, click here or please call to 1 877 929 7977.
