Self-disciplined and innately talented, Chef Benshun Yu culinary experiences began in a small traditional Kaiseki style Japanese restaurant at the age of 16. There he discovered a natural talent for cooking and a passion to grow in the culinary arts.

To learn more and experience new flavors, Ben embarked on a journey that took him all over the United States where he visited and worked in reputable restaurants in nearly every major city including Boston, San Francisco, Las Vegas, Miami and Philadelphia.

He refined his focus to the art of Japanese Cuisine where his strength in careful presentation and simplicity of ingredients truly shined.

After bouncing from Shibuya restaurant in the MGM GRAND Hotel & Casino in Las Vegas to Morimoto’s in Philadelphia to Nobu 57 in New York, Ben has finally settled at HACHI as the Executive Chef where his experience, talent and imagination can flourish to bring you his own personal creations of exquisite culinary delicacies.