With a gentle humor that belies his creative zeal and rather unorthodox interpretation of sushi — think tuna with foie gras or salmon with mango purée — Kaz Okochi of Kaz Sushi Bistro in downtown DC also demonstrates his Japanese heritage: He keeps the food simple.

A native of Nagoya, Japan, Okochi has spent most of his adult life learning the tricks of the sushi trade and the finer points of Japanese cooking. “I was always interested in cooking, even since elementary school,” he says. “Maybe that had something to do with watching cooking shows on TV.” His parents did not object to his career choice, so Okochi enrolled at the Tsuji Culinary Institute in Osaka, where he learned the basics of French, Japanese and Chinese cooking. From there, Okochi went on to refine his sushi work with a sushi master in Osaka.