Chef Nobuo Fukuda
Born and raised in Tokyo, Nobuo Fukuda has worked as a chef in Arizona for 30 years, evolving from a wide-eyed 20-year-old at Benihana to a self-assured iconoclast who honors Japanese traditions as he breaks them.
Nobuo first gained recognition for his East-meets-West approach at Restaurant Hapa, where he partnered with chef-owner James McDevitt, whose delicious take on Asian fusion inspired Nobuo to conduct similar experiments with sushi.
In 2002, when Nobuo opened Sea Saw - the Japanese tapas bar that would earn him a James Beard Award in 2007 - he was instantly pushed into the spotlight, winning accolades from every local publication as well as a "Chef to Watch" nod from John Mariani of Esquire and a spot on the "Best New Chefs of 1999" list from Food & Wine.
At Teeter House, Nobuo comes full circle, elevating (and sometimes re-inventing) Japanese snacks and home-style dishes, while offering the same wildly inventive omakase for which he's famous.