Musashi Osaki is a chef. He grew up in his family’s sushi restaurant and after graduating college, he moved to Kyoto to study traditional kaiseki cuisine at Kokyu (1 Michelin). Upon returning to New York, Musashi continued to work in fine dining restaurants with an emphasis on farm-to-table cuisine like Blue Hill New York (1 Michelin) and Blue Hill at Stone Barns (2 Michelin). From there, he bridged farm-to-table with his Asian heritage working at Atoboy, a Korean-American restaurant by JP and Elia Park of Atomix, and most recently as the Chef de Cuisine at Restaurant Yuu (1 Michelin), a 20-seat French-Japanese restaurant in Greenpoint, Brooklyn.

Jasmine Stoy is not a chef. She’s a Product Manager in the tech industry, currently at Figma (a design software company). After a few months of dating, Jasmine started posting content of Musashi cooking on social media—narrating to explain Musashi’s thought process and cooking tips.

Both are currently based in New York City.

Press

• You Can Finally Buy the New ‘It’ Japanese Cutting Board in Brooklyn — New York Magazine

• 3 NYC Makers Share Their Lunar New Year Recipes Inspired By Loved Ones — Vogue

• Beef and Broccoli Recipe — Food52

• How a Fine Dining Chef Makes Red Snapper | Yes, Chef — Food52