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Founder, Sushi Program Designer

Born in Western Japan, 1968. Kaz's biggest cooking inspiration came from watching "Galloping Gourmet" by Graham Kerr on TV.  Still, to this date, the pure joy of cooking he felt from Mr. Kerr's cooking show is what Kaz values the most in his cooking.


Kaz worked as a graphic designer after graduating from college. At the same time, he began exploring the world of cooking which was his childhood interest. He designed numerous Hollywood movie posters for several years and then decided to put a hold on his graphic design career to become a sushi chef in order to begin his quest for food culture. When his friend saw Kaz's approach in cooking was same as the one in graphic design, Kaz realized his path was to express his devotion to art through food.


In 2008, Kaz started teaching Sushi Classes for professional chefs, as well as for private clients. In 2011, he launched Team Building Sushi Class Business, which became a popular service for corporate clients in San Francisco Bay Area. Kaz is the first person in the US to start the Sustainable Team Building Sushi Class Company.


Kaz gained sushi and culinary experience at various restaurants in Los Angeles and San Francisco such as Ozumo San Francisco and Greens Restaurant. Kaz has since taught sushi making to over 10,000 people.


Kaz studied graphic design and fine arts at Iowa State University and holds B.F.A. from the California Institute of the Arts. He is a naturalized U.S. Citizen and fluent in English and Japanese.


Events Coordinator

Jodeco discovered her passion for cooking at an early age by following her father around his restaurant’s kitchen. Her first culinary adventures continue to inspire Jodeco’s passions and work today.

After retiring her junior chef hat, Jodeco had her first event management job in high school. After graduating, she decided to pursue a degree in another passion: sports. She graduated from the University of Tampa with a Bachelor of Science in Sport and Event Management.

Jodeco has over ten years of experience working with clients and managing events for the Tampa Bay Buccaneers, Tampa Convention Center, and more planning everything from a ten-person breakout to a sold-out NFL game.


She loves being able to combine her culinary passion along with her experience in event management. Jodeco’s goal is to help all potential and existing clients have a great experience from start to finish working with Breakthrough Sushi.


Master Sushi Class Instructor, Sustainable Management Chief, 

Garde Manager Chef

Ken has been with breakthrough sushi since 2014 and has over 14 years of sushi experience, working at a contemporary restaurant inside a luxury hotel, Kikka Sushi, as well as a chef at Whole Foods Market.  He is skilled in sushi prep including sushi rice, filleting fish, cutting fish and making rolls and nigiri. He is an exceptional custodian and organizer. He speaks Chinese and English.


Sushi Class Instructor

Growing up with food as the core of every family function, Keo developed the love of cooking at the age of ten, roasting quail for his grandfather. 

He has a passion for his ethnic Southeast Asian cuisine, particularly Laotian, Thai & Vietnamese. Beginning in 2006, Keo fell in love with the sushi world. He continues to develop his skills through various professional kitchens and is very passionate about sharing his knowledge with others. 

As an avid gardener, sustainability and locally grown products are what makes up much of chef Keo’s cuisine. “My favorite way to cook is to incorporate new world ingredients with old school techniques.”

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Office Hours: M-F 11AM - 4PM

San Francisco Office: 100 Pine Street  |  Suite 1250  |  San Francisco  |  CA 94111 

Palo Alto Office: 228 Hamilton Avenue | 3rd Floor | Palo Alto | CA 94301

Tel: 415.373.1023


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