Meet the Chef

Chef Yasuo Komada

Owner & Sushi Chef · Naked Fish’s, Las Vegas

From the Sushi Bar

Chef Yasuo’s Work

Sashimi platter of yellowtail, tuna, white fish, sweet shrimp and uni, garnished with orchids, shiso and carved lemon — Sashimi platter

Thinly sliced white fish carpaccio topped with orange and wasabi tobiko, cracked pepper and fresh herbs — White fish carpaccio

Signature chirashi bowl topped with tuna, shrimp, squid, mackerel, uni and ikura in a lacquered bowl — Signature chirashi

Rainbow roll topped with salmon, tuna, yellowtail, shrimp and avocado, with sake bottles behind — Rainbow roll

Sliced roll of salmon and tuna in a delicate white wrap, plated with cucumber and microgreens — Salmon & tuna roll

From Yokohama to Las Vegas

Yasuo Komada came to America with a dream: a restaurant where he could share exceptional food with his guests. After earning his degree from UNLV, he devoted himself to traditional Japanese sushi and cuisine, training under Shingo Aihara, an award-winning sushi craftsman and judge at national sushi competitions in Japan.

Precision, Harmony & Artistry

From selecting the fish to balancing it with seasoned rice, every step matters. Each piece reflects the discipline, respect for tradition and attention to detail of a true craftsman.

For Yasuo, the greatest reward is continually refining his craft and serving dishes that bring genuine enjoyment to his guests.

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