Masa Hamaya

O-Ku Culinary

Born and raised in Japan, Chef Masatomo “Masa” Hamaya’s culinary journey is deeply rooted in tradition, precision, and an unwavering commitment to excellence. After earning his degree at Arizona State University, Masa returned to Tokyo to refine his craft at culinary school, immersing himself in the technical mastery of Japanese cuisine.

His career path led him back to the United States, where he honed his skills in some of the country’s most acclaimed kitchens. As Head Sushi Chef at the critically acclaimed Uchiko in Austin, he played a pivotal role in shaping its culinary identity. In San Francisco, he took the helm as Executive Chef at Ozumo and served as Executive Sous Chef at the Michelin-starred Ame.

Guided by a deep respect for Japanese culture, Masa seamlessly blends tradition with innovation. His dishes celebrate seasonality, bold flavors, and impeccable technique. He prioritizes responsibly sourced ingredients, working with local farms and selecting the freshest fish imported from Japan. With a relentless drive for excellence, Chef Masa continues to elevate the art of Japanese cuisine, bringing authenticity and creativity to every plate.