Osamu “Fuji” Fujita

Executive Sushi Chef Contact Chef Fuji Born to a long line of prestigious chefs in Saitama, Japan and inspired by the success of his family, Fuji immersed himself in Japan’s culinary scene right after high school. He studied with some of the country’s most renowned chefs and learned both Eastern and Western Japanese cuisine. In 1982, Fuji brought his talents to the west when he moved to Los Angeles and worked as a sushi chef in the city’s Little Tokyo area and various Japanese restaurants throughout the U.S. Later, Fuji went back to Japan to further enhance his skills under master chefs. In1990, he returned to the U.S. and started working for the Hyatt Regency and opened Japengo, a Japanese restaurant, at the Hyatt Regency La Jolla in San Diego. In 2005, he became a Corporate Executive Japanese Chef for the Hyatt and opened and directed all Japanese Restaurants in U.S. In 2003, he received recognition from the Japanese Chef Association in Tokyo as a Master Chef. Also, he received the Highest Achievement Award for the year 2008. Presently, Chef Fuji is working both as a Master Executive Chef for the Marssa Restaurant at Loews Lake Las Vegas and as a Corporate Sushi Chef for Loews Hotels. He successfully began expansion to other Loews Hotels such as Loews Miami Beach Hotel and others. His culinary style heavily relies on the discipline and diligence of traditional culinary techniques such as Kaiseki and Sushi as well as the innovation and creativity to develop new ideas, new techniques. His sushi is art created to communicate Japanese values through his culinary skills.