Chef Gene Kato grew up in a Japanese household in North Carolina. After completing formal culinary training in the United States, he traveled extensively in Japan to study the authentic foundations of the cuisine. In 2003, he became part of the elite team that developed the concept for the restaurant Japonais and worked as the executive chef in the Chicago location.
In 2013, he and his wife Jessica opened, Sumi Robata Bar, an authentic Japanese robatayaki. The word “sumi” means charcoal in Japan and the menu is anchored by selections from the robata, a traditional Japanese grill. In addition there are small plates of hot and cold appetizers and a few seasonal sweets. The chef takes pride in offering perfectly executed food served in an elegant surrounding. He believes that “the greatness of a cook can be measured by his or her ability to work magic with the simplest ingredients” and this is evident in his focused, natural and creative cuisine. Here is a link to the Sumi Robata Bar dinner menu. Please go and enjoy the wonderful food and atmosphere he and Jessica have created.