His carreer started in Mexico City, Mexico as a Chef of traditional Japanese Cuisine. He traveled to different parts of the country where he gained experience in traditional Japanese cuisine. It wasn’t until his returned to Mexico City that he was introduced to “cocina fusion" where he learned how to blend or Japanese cuisine with a Mexican zest. With his knowledge of hot dishes, he has mastered the art of blending three very different and unique flavors from both the Japanese and Mexican cuisine; sweet, sour and spicy. As a Chef at Yokonyu, he has found more freedom to blend different tastes into a unique flavor, which he clearly demonstrates in each dish.

Mexico City

Joel Trejo, believes that it is better to have different kinds of flavors to cook with and the freedom to use different ideas to blend and create exclusive sushi dishes. He had the opportunity to work in an environment where more flavors were demanded and accepted by the customers. This experience gave him the chance to experiment with the natural flavors of Asian cuisine and the strong flavors of the Latin cuisine. As the main Sushi Chef, he considers each plate is a result of his creativity and an extension of who he is. He believes that through “cocina fusion” he is able to express his passion towards food.

Mexico City