Tomo Japanese Restaurant

Born in Osaka, Tomo Naito came to the US to study theatre direction at queens college. During his stay in Manhattan, Tomo worked at local Japanese, French, and Italian restaurants. After graduation Tomo took a job working for a Japanese trading company where he sourced the highest quality seafood from the Japanese markets. He developed a superb eye for quality and love for amazing ingredients. Tomo soon realized that his true passion lay in the kitchen and began his quest to become one of the worlds leading minds in the world of contemporary Japanese cuisine. Tomo's unique and extensive skills soon landed him in Las Vegas working in the famed Nobu. Here he was able to take his extensive skills to the next level by working the "omakase" station creating inspired tasting menus for the Vegas elite. Tomo Naito, who was born in Osaka, Japan, moved to the United States to pursue theatrical direction at Queens College. During his time in Manhattan, Tomo worked in a variety of restaurants, including Japanese, French, and Italian. Following graduation, Tomo accepted a position with a Japanese trade organization, where he was responsible for sourcing the highest-quality seafood from Japanese markets. He acquired an exceptional sense of quality and a passion for extraordinary ingredients. Tomo quickly recognized that his true interest was in the kitchen, and he embarked on a journey to become one of the world's foremost authorities on contemporary Japanese cuisine and gastronomy in general. With Tomo's one-of-a-kind and broad talents, he soon found himself working in Las Vegas' legendary Nobu restaurant. Here, he was able to take his tremendous culinary knowledge to the next level by operating the "omakase" station, where he created imaginative tasting menus for the elite of the Las Vegas casino industry. Soon after, Tomo relocated to Atlanta with the goal of opening his own restaurant. He founded TOMO with a single fundamental concept in mind: to serve contemporary Japanese cuisine made from the freshest, most carefully sourced ingredients from across the world. Tomo's unwavering commitment to the highest level of quality and his unique sense of style distinguish him as one of the most inspiring chefs working in the United States today.