Okonomy   goes Beyond Sushi, fusing traditional Japanese ingredients in fresh ways and melding Japanese and French cuisines.  Opening at Nuestra Culinary Ventures this May2008, Okonomy is the vision of Chef Yoshio Saito.  His Sosaku Ryori, or Creative Cuisine, results from the tutelage of his sister, a student of Miyuki Iida, the Julia Child of Japan.
He has completed his new book, "Way Beyond Sushi: The New World of Okonomiyaki," and introduces his Japanese Savory Crepe to festivals in the Boston area.  Many Tokyo dishes are not available in restaurants because of their complexity, rare ingredients and short shelf life, but Chef Saito hopes to bring these new dishes to the U.S. He has taught on the Peggy Mann TV Show in North Carolina, and at the Boston Center of Adult Education, Brookline Adult Education, and Cambridge Adult Ed. He has taught Japanese cooking, Chinese Cooking, Tofu Work Shop, Sushi, Japanese Picnic, and French Cooking.

Owner/Chef Yoshio  Saito    

 *Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Okonomy is HACP(Hazard Analysis Critical Control Point) approved  company.