Akira Yang

Executive Sushi Chef

Akira Yang brings over 25 years of culinary expertise and a lifelong devotion to Japanese cuisine to his role as Executive Sushi Chef at Juniper. His foundation was shaped under the mentorship of the late Chef Hiroshi Kankaku, a master whose eight-decade legacy instilled in Yang a deep reverence for discipline, hospitality and craftsmanship. He further refined his skills under Iida Takahashi, learning both Osaka- and Tokyo-style techniques. Inspired by his mentors, Yang developed his own philosophy rooted in freshness, simplicity, and precision, believing that exceptional ingredients and refined technique should allow every dish to speak for itself.

That philosophy guided Yang throughout a distinguished career across Chicago’s North Shore. After sharpening his skills at Hayashi, Bistro Pacific, Kegon, and Otaru Sushi, he stepped into ownership with Akira Japanese Restaurant in Wilmette and Tosocchon Korean Restaurant in Morton Grove. Most recently, he founded Akira Sushi, where he spent over five years building a loyal community following. As both chef and restaurateur, Yang established a reputation for authentic, approachable dining. It was that very reputation that caught the attention of Chef Todd Stein, a frequent guest at Yang’s sushi bar, leading to a partnership and an invitation to help bring Juniper’s culinary vision to life.

Today, at Juniper’s open sushi bar, Yang brings his decades of mastery and personal hospitality full circle. Working alongside Chef Stein, he creates an intimate, welcoming experience where guests can engage with the art of sushi preparation firsthand. With a focus on fresh ingredients and thoughtful preparation, Yang continues to showcase the simplicity and precision that define his career.