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Migita Yoshi HS e1507317946308 275x275 - Migita, Yoshi

Yoshi Migita

Katsuya South Beach

John “Yoshi” Migita began his culinary career in his hometown of Solana Beach, CA, a suburb of San Diego, where part time jobs quickly turned to passions, before moving east to continue his education at the Culinary Institute of America in Hyde Park, NY.

After graduation Migita moved to Philadelphia where he worked at Iron Chef Morimoto’s flagship restaurant in partnership with Stephen Starr and later under James Beard Award-winning chefs Marc Vetri and Jeffrey Michaud at their celebrated Italian restaurant, Osteria.

Before long he was approached to re-join Starr Restaurants at Okuwa’s eponymous restaurant in Bal Harbour. In 2012 Migita relocated to South Florida as Head Sushi Chef at Makoto. There he remained for two years working side-by-side with talented chefs including Makoto and Phuket “Cake” Thongsodchareondee before he decided to return to the kitchen and accepted a position as Executive Sous Chef at Katsuya in the SLS Hotel, South Beach.

In 2016 Migita was promoted to Chef de Cuisine overseeing the kitchen and sushi bar at Katsuya along with the menu at Hyde Beach.

When not hard at work “Chef Yoshi” enjoys fishing, collecting cookbooks and whiskey, and hitting the beach with friends and family. He lives in Miami Beach with wife, Shannon and their Jack Russell Terrier, Wasabi.

More about Yoshi Migita

What is your ultimate comfort food? My ultimate comfort food is Shabu Shabu- Shabu-shabu (しゃぶしゃぶ) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water. The term is onomatopoeic, derived from the sound emitted when the ingredients are stirred in the cooking pot and served with dipping sauces. The food is cooked piece by piece by the diner at the table. Shabu-shabu is considered to be more savory and less sweet than sukiyaki.My mother would make it for us. It is a hands on style of eating which I loved as a child. If you weren't a chef, what would you be? I haven’t never thought of what I would be if I wasn’t a chef. What three things are always in your pantry? Three things that are always in my pantry are Japanese Q.P. Mayo, California short grain rice, and Miso. If you could cook with anyone in the world, who would it be? If I had to cook with anyone in the world it would have to be my mother. She is a great cook and was the one that supported me through Culinary school at the C.I.A. When I visit home I like to show her new cooking methods and recipes that I have made in the past. She shows me traditional Japanese Cooking.