Roasted sweet potato crème brulee

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 US’s 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.

Chef Inn’s most recent role was as Executive Chef at Kin Gin, a contemporary izakaya concept in New York City’s Lower East Side. At Kin Gin, he brought the Japanese philosophy of omotenashi—thoughtful and heartfelt hospitality—to life through a menu that blended authentic Japanese flavors with modern techniques and locally sourced ingredients. His work at Kin Gin received widespread acclaim, cementing his place as a leading figure in modern Japanese cuisine.

One of Kin Gin’s standout dishes was Inn’s sweet potato crème brûlée, a dessert inspired by his childhood in Taiwan and visits to relatives in Japan. This dish exemplified Inn’s ability to weave personal history into his culinary creations, marrying tradition and nostalgia with modern presentation.

Inn’s legacy continues as he pushes the boundaries of Japanese cuisine. His dedication to honoring his heritage while embracing innovative techniques has made him a respected and influential chef, known for offering extraordinary dining experiences that combine tradition, creativity, and the timeless art of hospitality.