As a Michelin star chef for the past ten consecutive years,
Yoshihiko has appeared on popular shows such as Bizarre Foods
with Andrew Zimmern, Cooking Channel’s Unique Eats,
and Food(ography). He has been recognized as one of
the top sushi chefs in NYC by multiple newspapers and
magazines such as Tokyo Calendar (2006), The New York Observer
(2009), and Time Out (2013). In 2009, he took part in the annual
James Beard Foundation Dinner and was recognized for
his skills in Japanese cuisine. In 2010, he was featured
as the best sushi Chef in NYC on French Chef TV.
Yoshihiko is also a frequent guest speaker
on Randall’s Island teaching school children about the origins of
rice and how to make onigiri (Japanese rice balls).
2004 – 2015
Executive Chef at Jewel Bako
2015 – Present
Executive Chef at Kosaka
Mihyun Han is a culinary chef, entrepreneur,
and consultant based in New York City.
She is the owner of KOSAKA and HWABAN.
Her inspiration comes from growing up in South Korea
where cooking fresh,
local, seasonal meals is valued. Her passion and interest in the culinary arts and her adventurous nature
brought her to NYC. At the International Culinary Center,
she immersed in all things culinary and developed as a chef at Jewel Bako.
Mihyun was Head Chef at Grace’s Galbi Bar and General Manager
at Don’s Bogam to transform it to a prominent,
distinguished Korean restaurant. As an entrepreneur at heart with a culinary vision, she and her husband Key opened KOSAKA
with collaboration with the renowned Sushi Master Yoshihiko Kousaka from Jewel Bako.
Later she opened HWABAN to introduce
New Yorkers to a contemporary twist to traditional Korean cuisine set in mid-century modern decor at the Flat Iron 19th Street.
The shape and texture of his ceramics often shows nature such as
weather or erosion of the earth; and other artworks
make people feel a breath of contemporary and ancient period.
He believes that Chanoyu, Japanese tea ceremony,
embodies context of Japanese beauty and
he often holds tea gatherings to exhibit his works.
He developed many ideas and established “To-ism” that
brings together artists’ work for galleries to attract a wide audience.
KOSAKA is named after
Chef Yoshihiko Kousaka’s last name.
When asked about the spelling variation
between his last name and restaurant name,
“I took the ‘U’ out of Kousaka because
the correct pronunciation is actually Kosaka, and
I wanted to keep my last name
but also desired a name that was still a little original.”
“Something so simple as dropping a vowel can
make a name the same, different, and/or
perhaps better all at the same time.”