Ray Lee, Chef & Owner
A self-taught chef with tenacious drive and a sharp marketing acumen, Ray Lee has evolved Akikos into one of San Francisco’s most coveted dining destinations. Since taking over his family’s restaurant in 2009, he introduced the first omakase menu in San Francisco with fresh fish flown in from Tokyo. A champion of sustainable seafood sourcing, Ray skillfully combines his family’s traditions, inspiration from his international travels, inventive recipes with artisan ingredients, and distinctive, dry-aging techniques.
Shinsuke Hayashi,
Head Sushi Chef
Shinsuke Hayashi brings his joy of creating simple, delectable cuisine as Head Sushi Chef of Akikos. Originally from Kyoto, Japan, Shinsuke spent years honing his skills at various distinguished restaurants across the country, including Michelin-star restaurant Kinjo, before he joined the Akikos team in 2017. His masterful knife skills and congenial attitude create an extraordinary dining experience for guests at the chef’s stage.
Quade Marshall,
Beverage Director
A spirits enthusiast with more than 20 years of experience, Quade Marshall brings a time-honored approach as Beverage Director of Akikos. His resume includes working with renowned chefs, such as James Beard Award-nominee Graham Elliot, and curating thoughtful beverage programs at Pagon Idol, Rick House, and Alexander’s Steakhouse in San Francisco. At Akikos, Quade’s extensive bar knowledge fuels an innovative, Japanese-inspired cocktail list that further accentuates the omakase experience.