- Culinary School
Montage Deer Valley, Opening Team of Naked Fish
Born in Fukuoka, Japan, Chef Yu Yamamoto moved to the United States at the age of twelve. Continuing to work both in the US and Japan, and the son of an accomplished Chef, Yu was brought in to help his friends at a local sushi bar. Soon enough, Yu was part of the team that opened the award winning Naked Fish Japanese Bistro in Salt Lake City. Chef Yu helped Naked Fish win multiple honors including Salt Lake Magazine’s “Best Japanese,” while earning an opportunity to work with elite Japanese chefs including Toshiba Sekikawa, Kevin Yanaga of Zama, and Katsuma Tokunaga of Oishi. Now Chef Yu runs his own acclaimed sushi bar at the prestigious Montage Deer Valley.
The sushi was fresh, cut well, and just so damn good! I am a sushi snob extraordinaire and I fully endorse this place!!” – YELP Review of the Montage Deer Valley
Chef Yu grew up being held to the high standards of his father, Roy Yamamoto, Chef Owner of the acclaimed restaurant Hanamaru. Yamamoto Senior told his son that if he wanted to become a sushi chef, he had to sacrifice everything.
I grew up being told that for you to be a sushi chef, you need to wash rice for 2 years. I couldn’t even cook ramen without being told how I overlooked it
Yu is passionate about making people happy, and enjoys the opportunity to create the personalized dining experience called “omakase.” Yu is inspired by another perfectionist, Jiro Ono, the Chef of the Michelin 3-Star restaurant in Tokyo that was profiled in the movie “Jiro Dreams of Sushi.” Knowing the importance of fundamentals, Yu has studied Jiro Ono’s single publication, which Yu refers to as the “bible of sushi” and still follows it to this day.
My dad is a professional. He is good at what he does. Kids are supposed to surpass their father’s accomplishments right?
Chef Yu thrives to share his knowledge of sushi and Japanese food through his culinary creations at Yama Sushi at the Montage Deer Valley, and Park City Culinary Institute.