Chef Conversations

In the kitchen with Fred Yamada of Kona Grill

By Alison Bailin Batz / Photo by Debby Wolvos

Fred Yamada is the corporate sushi chef of Kona Grill, overseeing the sushi program for each of the brand’s locations.

First, Kona Grill is a locally grown brand?

Not many people know this, but yes! We opened the very first Kona Grill at Scottsdale Fashion Square Mall in 1998. Today, we have locations in Desert Ridge and Gilbert. Nationwide, we have a total of 23 locations.

When did you join Kona Grill?

Since the beginning. When my business partner from my former eatery – Sushi on Shea – founded Kona Grill, I signed on to help with the sushi program. While I worked on both concepts for a few years, ultimately, I gave Sushi on Shea to my ex-wife and moved to Kona Grill full-time in 2003.

Tell us a little about yourself.

I was born in northern Japan and cooked for my family from a young age, which inspired me to go to culinary school in the 1970s. I moved to Scottsdale in 1974, where I first worked at Benihana and then a few other spots before opening my first restaurant, Yamada, in the 1980s. I also consulted and helped many of the local Japanese concepts get their footing, and in 1993 I opened Sushi on Shea in Scottsdale.

Which rolls at Kona do you recommend?

I recommend our Picasso roll to many guests. It features spicy yellowtail mix as well as izumidai, which is a delicate freshwater fish. We pair it with avocado, jalapeno, togarashi, sriracha, and yuzu-infused ponzu sauce. The dragon roll is also fun. We use shrimp tempura, avocado, jalapeno, freshwater eel, furikake, and eel sauce and then finish it with fire tableside. Our selection of sashimi, particularly the tuna, yellowtail and salmon, are also fantastic.

What are other must-order menu items?

Beyond sushi, we offer a contemporary menu of American and Asian-inspired dishes, with our macadamia nut chicken topped with shoyu cream and pineapple-papaya marmalade a guest favorite for over 20 years. I’d also recommend the steakhouse burger, lemon garlic penne, and miso-sake Chilean sea bass.

What would readers be surprised to know about you?

My personal favorite roll to eat is the California roll.

Kona Grill, 21001 N. Tatum Blvd., Phoenix; 480.507.4121; www.konagrill.com.