Mayanoki (my-ya-no-key) is a sushi pop-up restaurant that focuses on serving locally and sustainably sourced seafood. We stand behind prolonging the life of our oceans and make sure that is at the heart of everything we do. Our dinners can be found around New York City and are served in a traditional multi-course omakase format. Each dinner takes place in an intimate setting where you can watch how your dinner is prepared and learn first hand where it comes from.

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Mitsuru Kita was born in Osaka, Japan. He enjoyed his life with his close friends but always had dreamed to spread his wings outside of his small world. When he was 23 years old, he decided to fly away from his comfortable world and immigrated to US to look for stimulation. He became a Hibachi chef at Inatome Japanese Steak House in Long Island. He cooked food on Hibachi grill in front of customers and entertained them with his knife-wielding and shaker performance. After working at Inatome for 8 years, he became a chef at Hakubai Restaurant, one of the best high-end Japanese restaurants in New York City. He was introduced to Kaiseki cuisine and trained under Executive Chef Yukihiro Sato for 10 years. Now, he is an owner of Cook de Kita LLC and works as a Japanese food consultant.