A Japanese-inspired restaurant by Chef Brian Lewis
Our menu celebrates Japanese techniques and traditions with Chef Lewis’ signature culinary style; using ingredients from local farms and waters here in Connecticut and New York, throughout the US, as well as the Tsukiji fish market in Japan.
Our restaurants feature an open design flowing from the kitchen through the bar and into the dining room, creating an atmosphere where outstanding Japanese food and beverage come together.
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Chef Brian Lewis
Chef/Owner
Brian Lewis, Chef and Owner of Full House Hospitality Group is a culinary virtuoso and one of the most celebrated chefs in the Northeast, lauded for his commitment to quality and innovation. Growing up in Somers, New York, Brian discovered his love for cooking at the age of 13 after a football injury redirected his path towards the kitchen. Though his perseverance, Brian landed his first cooking position at the celebrated Mona Trattoria, a well-respected Northern Westchester restaurant specializing in the celebrated Bolognese Cuisine of Emilia Romagna. Here, Chef Lewis found his new team and sport, spending the next eight formative years honing his skills and falling in love with the world of gastronomy.
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Ralph León
Director of Operations
Ralph León is the Director of Hospitality for Full House Hospitality Group. With over 20 years of experience in the hospitality industry, León has been with Full House Hospitality Group since 2016. Prior, he was Beverage Director/Sommelier at Harvest on Hudson in Westchester, New York, overseeing the beverage program, service and guest interactions for the 300+ seat restaurant. León is a certified sommelier through the American Sommelier Association and Sommelier Society of America. He holds additional certifications in spirits and wine through the Wine & Spirits Education Trust/International Wine Center.
