It seems obvious to say that we use the freshest ingredients, and that we deliver each item to the table at the height of its flavor.
But when we named our restaurant, we wanted to strip away the obvious and get to the heart of what makes our food taste good. And what really sets us apart is the subtle flavor of our carefully selected salts, and the smokey aroma of our prized Japanese charcoal.
Nature makes the ingredients.
Salt and charcoal make them delicious.
Jiro Iida, the distinguished former chef of Aburiya Kinnosuke New York is now exectuive chef and partner at Salt + Charcoal.
Jiro’s culinary training started in his early childhood as he learned to make sushi from his father and older brother who are both sushi chefs. He started his career in Japan with Italian and western cuisines, but later pursued four years of formal training to become a sushi chef himself.
As a sushi chef he focused on binchotan at Tokyo restaurants that include Teshigotoya, Seigetsu, and Ebisu Saburo.