Chef Tatsuya Sekiguchi comes from a long lineage of chefs. He began his initial training at his family owned restaurant Fukujuya, in Hasuda City which is a century old.

With this solid base, Sekiguchi came to the United States to hone in his skills which culminated in him being named Master Chef at Sushi Yasuda.

Now, at Omakase Room by Tatsu, his modern 8-seater sushi spotin the West Village, Chef Tatsuya Sekiguchi crafts an 18 course omakase with the freshest of fish and his impeccable skill.

Here is some of what we ate: