Executive Chef/Partner Markee Manaloto brings over a decade of experience working with Edomae sushi at Japanese restaurants including Sushi Yasuda to the opening of Mishik. A native of The Philippines, Markee began working in Japanese restaurants while in college in Michigan and fell in love with the cuisine and culture. While in school, he started as a part time chef before stepping behind the sushi bar as the last apprentice of a sushi master. Over the course of eight years, he rose through the ranks to the position of Executive Sushi Chef. After moving to New York, he became an Omakase Chef at East Village favorite Kissaki. Bringing together his heritage and love of Japanese food, Chef Markee then launched Japanese-Filipino izakaya Gugu Room as co-chef and partner. Afterwards, he took the opportunity to work at one of NYC’s most storied temples of sushi, the Michelin-starred Sushi Yasuda. With the opening of Mishik, Chef Markee showcases his devotion to Japanese tradition and techniques, along with a rigorous sourcing program of fish from Tokyo’s Toyosu Market.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.