CHEF KEN NAMBA

ABOUT THE CHEF

Born in Tsukiji, Japan, Ken Namba has spent most of his life in “The Tsukiji Market” which is known as the largest wholesale marine products market in the world.  His training reaches back to childhood, where he grew up in the kitchens of his mother’s restaurants in Tsukiji.  In 1974, he became a sushi apprentice at respected sushi restaurants in Urayasu, Chiba and four years later, Ken left his homeland to bring authentic Japanese cuisine to Los Angeles, working at Teru Sushi as kitchen supervisor.  In 1992, he opened his own restaurant in Korea Town. Upon selling his restaurant, he traveled the globe with stops in Ecuador, Bali and Malaysia where he worked as an executive chef. In 1999, he returned to Los Angeles with a new perspective and opened Kiriko.

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