TSUYOSHI GO NAGANO'S
Tsuyoshi Go Nagano, born in Tokyo, is an Award-winning Japanese cuisine chef, Sake Sommelier, Food and Beverage Navigator, Restaurant supervisor, Food & Hygiene supervisor, Japanese Tea specialist, Greek Wine promoter, and founder/director of import/export company.
Tsuyoshi Go Nagano
Japanese Cuisine Chef and Sake Sommelier
Acclaimed Sushi Chef, Sake Sommelier and Japanese Sake Quality Appraiser, Founder of Nagano Global LLC Tsuyoshi Go Nagano combines his native rich Japanese heritage and culture with his acquired taste for the modern and “globally hip.”
For three consecutive years awarded the F&L Guide's Stars for Best Restaurant Awards as the Executive Chef of GAKU restaurants in Athens, Greece.
First to introduce the Japanese concept of "Sushi-Izakaya" and an impressive selection of several types of Premium Japanese Sake to Greece which quickly became influential to other Japanese-Asian restaurants in the metropolitan area of Athens.
He specializes in preparing Tokyo’s classic Edomae Sushi -- the authentic style of sushi– but with an innovative twist that has been described as “Edomae Sushi in New Attire.”
With a special interest in horticulture and proponent of sustainable cuisine, key to Nagano’s sushi creations is, in addition to providing the highest quality and taste, to bring a level of ecological consciousness by using local and seasonal ingredients.
Growing up in his native Tokyo, Japan, Nagano was immersed in several of Japan’s cultural traditions: the high art of the tea ceremony; the very intense spiritual and beautiful “arrangement” of Japanese flora known as ikebana; and the creation of sushi. [Nagano’s brother is a Japanese Edomae sushi chef; his aunt, a highly respected priestess of both the tea ceremony and ikebana; and his uncle, owner of “Shingo,” one of Manhattan’s most legendary sushi restaurants of the 80s.]
In addition to his work as a Japanese Cuisine chef with roots in the rich tradition of the art of making sushi, but with an inventive, imaginative twist, Nagano is qualified as a Sake Sommelier, Japanese Sake Quality Appraiser and Food and Beverage Navigator by Sake Service Institute (TOKYO).
He has held the positions as a sushi chef / executive chef in some of the most well known award winning restaurants in Greece such as OOZORA, NAMMOS Mykonos, Matsuhisa Mykonos, and GAKU.
Horse mackerel Oshizushi with Uni and Crunchy beet root
French Charolais Ribeye with Spicy Lime Miso
Greek Fresh Fish Nigiri Omakase
Black Cod with sweet miso sauce
Lobster Tempura Roll with Shishito Pepper sauce and Osetra caviar.
Chocolate cake with orange peel
White Fish Uni with shiso ponzu, homemade mustards
Japanese Traditional Buckwheat Noodle
Greek Langoustine Nigiri, ginger oil sauce
Robata grilled Greek Fresh water eel over rice