Michiko Kubota from Sakai Takayuki is a master engraver with Aoki Hamono who makes Sakai Takayuki brand knives.

@michiko_knifeworks

Aoki Hamono

Japanese swords have been a status symbol from ancient times. The core blade is forged by folding selected steel many times and features supreme sharpness and brilliance; it is has been said that the human soul dwells in the sword. Japanese knives are actually works of art descended from Japanese swords, and we proudly present them to the world. The quality of meticulous workmanship represents the pride of masters who create quality knives, and the quality is ensured by traditional skills that have been continuously inherited from their predecessors. Japanese knives have their own unprecedented shapes and are without parallel in the world as knives created for cutting different foods, including fishes and vegetables, and are vital for delicate Japanese dishes. All of our staff members wish that you would pick up the Sakai Takayuki brand products which maintain the traditional skills of Sakai's Japanese knives and demonstrate the skills of world-class masters.

Raised in Oakland, California by parents who emigrated from Hong Kong, Christine first started cooking alongside her brother as a hobby to feed themselves when their parents worked long hours.

After cooking Italian food for several years, she jumped at the opportunity to open Bar Basque.  Over the years working both there and at Sea Grill with Japanese-American Chef Yuhi Fujinaga, Christine learned a natural language of marrying Japanese ingredients and techniques with continental cuisine.  Whether it was looking to Japanese butchering techniques on a Spanish mackerel dish, or using mushrooms, white soy sauce and dashi to build flavor. Christine furthered her Japanese culinary education when she opened Bar Chuko Izakaya with a trio of Morimoto alums. 

Although Kimika opened in the middle of a pandemic, Christine’s all-female-led kitchen has been preparing Itameshi -- a take on Italian-Japanese cuisine with a focus on seasonality and local produce to critical acclaim since August of 2020.

JSA Sake Diploma, Japan Sommelier Association
International Kikisake-shi, Sake Service Institute International
Advanced Sake Professional, Sake Education Council
Sake Adviser, Sake Service Institute
Shochu Adviser, Sake School of America

Rachel Io Fiekowsky is a New Jersey native originally coming from a background studying medical sciences. She fell in love with Japan at an early age and was determined to learn Japanese, so she did so while working on the side in restaurants between biology courses. Her curious nature, a love of Sake and Shochu, and a deep appreciation for Japan’s culture and cuisine earned her a place at New York Mutual Trading as a Japanese Beverage Specialist. She has been with the company since 2012.

Rachel spends each day looking for new ways to share her passion with the world, and consults regularly with all sorts – producers, distributors, small businesses and consumers – on the most fun and interesting ways to experience Japan in every glass.

Timothy Sullivan

Genuine Sake Samurai

John Puma

Sake Otaku

Sake Adviser, SSI  & SSA Certified
WSET Level 2 Wine & Spirits

Toshi is a sales manager for Division IV, which primarily services American mainstream markets, including retailers, e-commerce, foodservice distributors, chain restaurants, and campus dining. Having 10 years of experience in the wine, food, and beverage industry, he is passionate about bridging people and cultures through the joy and spirit of Japanese foods and beverages.

International Kikisake-shi, Sake Service Institute International
Sake Adviser, Sake Service Institute
Shochu Adviser, Sake Service Institute

John is the Sake Sales Specialist for Mutual Trading’s Division 4, focusing on high-end retail and fine dining. With over a decade of experience in the beverage industry, he is excited to be part of raising the profile of Japanese Sake, Shochu, Beer, and wine in the US market. Cheers!

Sake Advisor, SSI & SSA Certified
Shochu Advisor, SSI & SSA Certified
Certified Beverage Specialist, Society of Wine Educators

Within 3 years of working at Mutual Trading, Zoë Woodard has become a sake and shochu advisor, as well as a certified beverage specialist. They provide a wide arrange of skills, from editorial work and social media to customer service and sales.

International Kikisake-shi, Sake Service Institute International
Sake Adviser, Sake Service Institute
Certified Sake Professional, Sake Education Council
Shochu Adviser, Sake Service Institute

Eda Vuong has spent 10+ years in the food, restaurant, and service industry in Northern California, working mainly with Japanese business owners. She is the lead Sake Specialist at Mutual Trading & Sake School of America, acting as a beverage and marketing consultant for clients. Eda also offers sake & shochu education and staff training. Catch Eda as a host and MC to many of Sake School of America events!

Sake Adviser, Sake Service Institute

Atsuko Glick is one of the newest additions to the Mutual Trading team, and is one of the Sake specialists. She has a passion for fermentation, which led her into the world of Sake, Shochu, and all things alcohol. She looks forward to introducing the magical wonders of sake. Atsuko enjoys Nigori Sake.

Sales Manager, Division 2
Sake Sommelier, Sake Service Institute
WSET Level 3 Sake Educator
Shochu Adviser, Sake Service Institute

Mutual Trading LA 영업팀 매니저를 맡고 있으며, 수년간의 영업 노하우를 바탕으로 고객의 요구에 최적화된 서비스를 제공하기 위해 노력하고 있습니다.

Shochu Adviser, Sake Service Institute

Mutual Trading LA 영업팀 Division 2의 에이스, 고객의 성공적인 비즈니스 위한 최고의 컨설팅을 제공하고 있습니다.

Sales Supervisor, International Dept.
Sake Sommelier, Sake Service Institute
Shochu Consultor, Sake Service Institute

Yasuo Ishii se incorporó al departamento Internacional de Mutual Trading desde el año 2005. Trabajo como Sushi Chef en la ciudad de Los Ángeles y tiene conocimiento de cómo afilar cuchillos japoneses.

Sales Supervisor, International Dept.
Sake Sommelier, Sake Service Institute
Shochu Consultor, Sake Service Institute

Yasuo Ishii se incorporó al departamento Internacional de Mutual Trading desde el año 2005. Trabajo como Sushi Chef en la ciudad de Los Ángeles y tiene conocimiento de cómo afilar cuchillos japoneses.

Sake Sumiller, Sake Service Institute
Shochu Consultor, Sake Service Institute

Enrique Yamashiro se unió a la División Internacional de Mutual Trading Co. en 2019 y se especializa en el desarrollo de negocios para la región LATAM.

[From Left: Kiyomi, Chiyo, Tracy, Akane] 

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Our multi-national, multi-lingual team brings a wide range of expertise and a strong depth of experience.