Precision, Patience, and Tuna: A Conversation with Nobu Yamanashi

When it comes to sushi in New York City, chances are you’ve tasted the work of Nobu Yamanashi without even knowing it. As President of Yama Seafood, he’s spent years supplying the highest-quality fish to some of the city’s most renowned restaurants. But beyond the pristine cuts and impeccable sourcing, Nobu carries with him a deep respect for the traditions and stories behind the seafood he works with.

We sat down with him ahead of his upcoming Leisurely experience to talk about his journey in the industry, the art of tuna carving, and what guests can expect when they join him for this rare, behind-the-scenes look at one of Japanese cuisine’s most celebrated skills.

The term “uncompromising quality” often comes up when describing Yama Seafood’s work—can you share what that philosophy means to you on a daily level?

For me, quality is non-negotiable. Every day, we work to match the needs of each chef we serve — and every chef has their own definition of perfection. That means we’re not just selling fish; we’re learning their individual preferences, their personal vision for flavor and texture, and tailoring every cut to meet that standard. It’s a delicate balance to maintain, but that challenge is what keeps us sharp and constantly improving.

Celebrated chef Kaz Inori will transform the cuts into sushi, while Autec’s sushi-making robot will also be in action. How does this blend of tradition and cutting-edge tech reflect your vision for the class?

I think it’s a great way to break down the barriers around sushi. There’s a misconception that you have to train for years to even begin to enjoy making it — but the truth is, with good fish, good rice, and good vinegar, you can experience restaurant-quality sushi at home. Of course, you can’t fully replicate the skill of a trained chef, but combining centuries-old craftsmanship with new technology helps demystify the process. It shows people that sushi isn’t some inaccessible art form — it’s something they can connect with and enjoy.

Not many people get to see and taste tuna at this level of craftsmanship—all during a single evening. What deeper understanding or appreciation do you hope guests gain?

First, I want people to truly understand the scale — how massive a whole tuna is. Then, I want them to see how much labor, skill, and care it takes to break one down, from the very first cut to the beautiful pieces they enjoy on a plate. I’ll also be sharing cuts that most diners never get to experience, like spine bone meat or the tender meat from the head and cheeks. These parts are full of flavor but rarely make it to restaurant menus. Every part of the tuna is edible, and I hope guests leave with a newfound respect for the fish as a whole.

You manage daily shipments from Fulton Fish Market, precise global sourcing, and “Azukari” super-freezer storage. Which part of this process is especially meaningful for you to explain to guests?

The concept of Azukari — which means “I’ll hold it for you” — is something I’m proud of. It’s built on trust between us and our customers. We store tuna in a way that preserves peak quality, even through the summer off-season, and we cut each fish to a chef’s exact preference when they need it. It’s a perfect example of how tradition, skill, and modern storage technology come together to serve both the product and the people.

As a second-generation leader, how do you balance honoring Yama Seafood’s legacy while forging your own path forward?

Yama Seafood was built by my father’s generation through grit, perseverance, and discipline. They followed simple but powerful principles — show up early, work hard, respect the product. We honor those values every day. But I also believe in evolving: integrating new ideas, adopting cutting-edge technology, making operations more efficient, and embracing digital media to share our story. These are tools that simply didn’t exist when the company was founded in the 1970s, but they allow us to carry that same spirit into the future.

Yama Seafood’s inaugural class kicks off on Tuesday, August 19th, and you can reserve your spot here.