Owner-chef Taku Ashino trained as a sushi chef in Tokyo for more than 10 years and was invited to be head sushi chef in Hide Yamamoto at Marina Bay Sands in 2013. He later opened his own sushi restaurant, Ashino at Chijmes in 2015. Ashino blends two kinds of rice for his sushi and uses Mt Fuji water cooked by Hagama (iron kettle羽釜). All fishes come from Toyosu marketand each fish is cured using the Jukusei (aging熟成) technique or marinated. Focus is placed on the temperature of fish and sushi rice.