Born in Taipei, Taiwan, and raised in New York City, Inn’s culinary passion was profoundly shaped by his family’s ties to Taiwan and Japan, fostering a lifelong connection to food. His professional journey began under the mentorship of Toshio Suzuki, a revered sushi master and pioneer of Japanese cuisine in New York. Under Suzuki’s rigorous training, Inn honed a profound mastery of sushi and traditional Japanese techniques, laying the foundation for his culinary philosophy.
Inn’s illustrious career includes positions at some of the United States’ most prestigious Japanese restaurants, including Taru, Morimoto, and the Michelin-starred Masa and Satsuki. These experiences allowed him to refine advanced techniques, such as dry-aging fatty fish like tuna, while cultivating a style that seamlessly integrates Japanese craftsmanship with bold, contemporary innovation.
In 2023, Inn was appointed Executive Chef of Kin Gin, a contemporary izakaya concept by TableOne Hospitality. The restaurant’s name, meaning “gold and silver,” reflects its sleek, refined ambiance and the artistry of its cuisine. At Kin Gin, Chef Inn brings the Japanese philosophy of omotenashi—a tradition of thoughtful and heartfelt hospitality—to life through a menu that melds authentic Japanese flavors with modern techniques and locally sourced ingredients.
One of Kin Gin’s standout dishes is Inn’s sweet potato crème brûlée, a dessert inspired by his childhood in Taiwan and visiting relatives in Japan. This dish exemplifies Inn’s ability to weave personal history into his culinary creations, marrying tradition and nostalgia with modern presentation. Guided by seasonality, meticulous attention to detail, and an unwavering commitment to excellence, Inn creates personalized, immersive dining experiences that resonate deeply with his guests.
As the creative force behind Kin Gin, Chef Anthony Inn continues pushing modern Japanese cuisine's boundaries. His dedication to honoring his heritage and innovative spirit have positioned him as a leading figure in the culinary world. Through his work, he not only elevates Japanese gastronomy but also embodies the timeless art of omotenashi, offering diners an experience that is as heartfelt as it is extraordinary.
