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GLOBAL CONSULTING / Yasu Suzuki
Representative Director & CEO
Yasu Suzuki　鈴木康之
Managing Consultant | Sake Sommelier

Yasuyuki Suzuki is recognized as an aficionado of authentic hospitality, having spearheaded the Japanese food trend across New York. His profound knowledge and rich experience are evidenced by a series of accolades, attesting to his distinguished accomplishments. As America’s pioneering sake sommelier, Suzuki has collaborated with star chefs, orchestrating numerous successful events. His integral role as a founding member of the NY Japanese Culinary Academy and his dynamic leadership as the representative of Suzuyasu Creative LLC further highlight his exceptional career trajectory. Join Yasuyuki Suzuki on a journey to explore the essence of Japanese culinary culture and pave your path to business success.

Pioneering the Sake Renaissance Abroad / Former General Manager of SushiSeki Group / Founding Member of the Non-Profit NY Japanese Culinary Academy / Representative of Suzuyasu Creative LLC

Profile:

  • 1990:　Embraced a new culture and technological advancements when he moved to the United States to enroll and eventually graduate from the Center for the Media Arts, where he searched for his unique mode of expression.

  • Challenge in Dining Art:　Stepped into the realm of dining art within restaurants as a platform for self-expression, focusing on the spread and education of Japanese cuisine.

  • Sake Popularization:　Acquired profound knowledge of sake and wine, leading the overseas sake boom and establishing his reputation as a sake sommelier.

  • Role as a Guest Lecturer:　Participated as a guest lecturer at various seminars and charity events, simultaneously accumulating experience as a consultant.

  • Success with SushiSeki Group:　Achieved numerous successes in New York as the General Manager of SushiSeki Group, working alongside a multinational staff.

  • Local Collaboration:　Relocated to Izu-no-Kuni City, Shizuoka Prefecture, to explore connections between localism and the international market, searching for new directions of support.

  • 2020:　Founded Suzuyasu Creative LLC in Shizuoka, embarking on new challenges and ventures.

  • 2023:　Partnered with Chef Takumi Murase and launched TAK Global Consulting Project, expanding his horizons focusing on the global market.
  • 1992：

    Graduate of the Center for the Media Arts (NY).

  • 2002：

    Opening Manager for Sushi Seki New York
    Began an exchange with chefs and sommeliers beyond borders and genres, starting with an experience that earned a two-star rating from The New York Times, encompassing French, Italian, Spanish, Scandinavian cuisines, and more.

  • 2004 :

    Executive Captain for the Opening Team of Megu New York
    Planned various events, including pairing dinner events as a sake sommelier.

  • 2005 :

    General Manager of Lan Japanese Restaurant
    Welcomed as a GM Partner to Lan, led by Chef Takanorii Akiyama.

  • 2006 :

    Invited as a Guest Panelist for the Restaurant Show organized by Mutual Trading
    Participated alongside Mr. Rocky Aoki, the founder of Benihana, and was deeply impressed by his strong conviction and spirit of challenge towards business.

  • 2007 :

    General Manager of Kumo in West Hollywood
    Discovered by Mr. Michael Ovitz, the former president of the Disney group, and became the GM of his company's restaurant division. Experienced the world of California cuisine through tours of West Coast wineries and restaurants. Aspired to one day pursue my own identity and style in Japan, deeply understanding the local nature and environment, and continuously expressing innovative menus and services in tune with producers.

  • 2010 :

    Service Director of 15EAST
    Appointed as the Service Director at a Michelin one-star restaurant in New York.

  • 2011 :

    Participated as a Guest Sommelier at Gastronomía Japonesa
    Part of an event in Bogotá, Colombia, for the relief of pediatric cancer patients.

  • 2012 :

    Opening GM for the launch of SAKAMAI
    Teamed up once again with Chef Takanori Akiyama in New York.

  • 2013 :

    Establishment of the NPO NY Japanese Culinary Academy
    Founded the NPO NY Japanese Culinary Academy with seven initiators, including Shuichi Kotani, the vice president of the Japanese Culinary Academy Overseas, and food writer Akiko Katayama, to further enlighten the Japanese food culture. Activities spread to Columbia University, De Gustibus Cooking School, Soho Club, the United Nations School, and more.

  • 2014 :

    General Manager of the SushiSeki Group
    Opened the Chelsea and Times Square locations as the Group GM, enjoying fulfilling days as the culmination of a New York restaurant life with multinational staff members.

  • 2020 :

    Launched Suzuyasu Creative LLC
    Built on global experience, supporting businesses primarily in the management of domestic and international restaurants and food services, assistance in developing overseas markets, and consulting on food & beverage sales strategies.

Awards and Honors:

  • 2008 :

    Received the Best Sake List award in a national competition hosted by Waterford Crystal.

  • 2012 :
    Won the NYC Best 50 award by Wine & Spirits Magazine's writers and editors, for a program that featured beverages from all over the world, not just sake.
  • 2016 :
    Selected for Zagat's New York's Top 5 Japanese Restaurants award.
  • 2017 :
    Again won the NYC Best 50 award from Wine & Spirits Magazine.
  • 2018 :
    Repeatedly honored with the NYC Best 50 award by Wine & Spirits Magazine.

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"Global Consulting TAK" is a project
focused on supporting Japanese restaurants overseas,
developed by Suzuyasu Creative, LLC.

Visit our Japanese site for more information in Japanese.

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Suzuyasu Creative, LLC

〒410-3604 静岡県賀茂郡松崎町大澤１７６
Osawa 176, Matsuzaki Town, Kamo District,
Shizuoka, Japan