Executive Chef Yuhi Fujinaga brings an impressive background of classical training and fine dining skills from some of the world’s best kitchens to The Sea Grill.
His career includes the rare opportunity to have studied under some of the most celebrated culinary masters of our time in Michelin-starred restaurants, spanning the globe from Japan, Spain and New York City. As an executive chef, he has earned critical acclaim, including a review from the New York Times, when critic Sam Sifton wrote “…he cooks this food beautifully, and his menu offers real pleasures.”
Born in Japan and raised in Honolulu, Hawaii, Fujinaga has an affinity for the sea rooted in his heritage. His menus offer up a fresh approach and cooking style, with an emphasis on a variety of seafood delicacies as they come in season, featuring both classical and modern approaches.”