Chef John Doe's culinary journey began as an apprentice in Okinawa. It was here he decided to dedicate himself to the art of sushi. he then moved to Tokyo, epicenter of the centuries-old Edomae style, where he spent years perfecting himself in the techniques of Edomae. This included working with master chefs and preparing dishes with aged, as well as freshly caught, fish, and traditional vinegar-seasoned rice.

In 2007, Doe moved to the area with the dream of opening his own restaurant and bringing his unique style of cooking to an American audience. After three years at the helm of the legendary Kyoto Kuisine, Doe opened his restaurant, Tokyo Sushi. He welcomes you to enjoy the aromas, sensibilities, aesthetics, and tastes of his life's work.