Tatsu Aikawa
Tokyo-born Austin-bred, Tatsu spent most of his upbringing in restaurants. At a young age, he took a job as a dishwasher and continued on this path working his way from line cook, sushi chef to executive chef. Eventually, he made a trek to LA to immerse himself in Japanese cuisine at the Michelin rated kaiseki, Urasawa in Beverly Hills. Tatsu... read full bio