About Kevin Chang

Kevin Chang is the owner and head chef of Zushi Japanese Bistro. Kevin is a hard working soul. In fact you will probably see him every time you come to his restaurant. His work is fast paced, and there is never a time when he can be caught standing still, yet he always has time to greet and talk with his customers about his art.

Kevin got his start in the culinary arts over 14 years ago at a Japanese hibachi restaurant named Beni Hana's of New York. After a few years he worked with his family in a restaurant venture called Korea House of Dallas, Texas. It was at Korea House that he learned both kitchen and restaurant management. After completing training with his family, Kevin took an interest in sushi. He sought out an experienced sushi chef named Sota, who was the head chef of Nakimoto's of Dallas. The Nakimoto family worked for the Emperor of Japan for generations before coming to America and starting their own business. Because of Kevin's previous culinary experience and some would say, his natural talent, he completed his training as a sushi chef in only two years. Sushi training in Japan lasts a minimum of seven years.

"His work is fast paced, and there is never a time when he can be caught standing still, yet he always has time to greet and talk with his customers about his art"

Since that training with Master Chef Sota, Kevin has enjoyed over 9 years of work as a sushi artist. He has prepared sushi in some of the worlds finest restaurants in places like New York, New Jersey, Florida, Massachusetts, Texas and San Juan, Puerto Rico. When he arrived here in Virginia Beach, he was the opening chef for Sumo, which is how many of his regular customers discovered his wonderful style of sushi. In January of 1999, he purchased the Nara Sushi restaurant, which had been operating for two years prior. In 2005, Kevin sold an interest in Nara Sushi and opened Zushi Japanese Bistro

Kevin has a simple philosophy about his art. Keep it looking fancy, and keep it affordable. That philosophy is one of the many aspects of Kevin's restaurant techniques that make a trip to Zushi worthwhile.