Mari Takahashi Managing Culinary Director
Mari, who grew up in Yokohama, Japan, worked for several multi-billion-dollar American bio-tech and high-tech companies traveling all over the world before changing her career. She moved on to open her catering company, Mari’s Catering, Inc., which is specialized in Japanese and California cuisine in 2004 to satisfy the needs of on-site Sushi chef catering. With Gil, Mari opened Sozai Restaurant and Sake Lounge, voted Best Japanese Food San Francisco by Citysearch in 2008.
Nick Balla Executive Chef
Nick, a graduate of the Culinary Institute of America in Hyde Park, New York, traveled and cooked extensively in Japan before moving to San Francisco. Notable among his Japanese culinary endeavors are the coveted stage he completed at one of the most famous Kaiseki Restaurant in Tokyo, Tsukiji Tamura, and others. After bringing his talents to Ozumo in 2004, Balla moved on to open Americano and then work as head chef at The Angeleno’s perennially packed West Restaurant in Los Angeles. He then took on the role of Executive Chef at O Izakaya Lounge and the Hotel Kabuki, where he earned three stars for his food from Michael Bauer of The San Francisco Chronicle.
Gil Payne Sake Sommelier
Gil’s appreciation for Japanese culture began when he attended college in Tokyo. He subsequently lived in Japan for three years and served as an editor and translator for the World Times of Japan. His deep knowledge of all things Japanese places his sake expertise into a larger context. It enables him not only to enlighten diners as to which sake may go best with their meal, but also to inform them on the greater cultural implications and ceremony that accompany the art of sake drinking.
For a wider view of Gil’s opinions on sake, sake culture and food pairing, download Gil’s Sake Outlook publication, and follow Gil’s blog on his sake-related travels and tales, The Hippy Dippy SF Sakeman.
