Executive Team
David Yoshimura
Chef & Owner
Chef David Yoshimura began his professional career as a cook in New York City, working at wd~50 for several years. He also staged abroad at many notable restaurants such as Kagurazaka Ishikawa, Nihonryori Ryugin, and Asador Etxebarri. After NYC, Chef David joined the team at Californios in the restaurant's first year open and helped attain their first Michelin star within six months. During his tenure at Californios, David Yoshimura passed his Certified Sommelier exam to expand his knowledge of wine and beverages. Upon leaving, the now two Michelin star restaurant Californios, Chef David focused on opening Nisei, aiming to bring the Bay Area a new approach to Japanese-American food. In 2022, Chef David was nominated for a James Beard Award for Emerging Chef. He was also awarded One Michelin star and the coveted Young Chef Award by Michelin the very same year. Now, Chef David sets his sight toward the future and hopes to push the boundaries of Japanese American cuisine.
Andrey Ivanov is a Master Sommelier and seasoned wine industry leader with over a decade of experience in top restaurants and wine programs across the US and Mexico. Originally from Yakutsk, Siberia, Andrey immigrated to the US in 1992 and earned a BSBA in International Business, Economics, and Russian Studies from Saint Louis University
His career began in St Louis at acclaimed establishments such as Brasserie by Niche and Elaia & Olio, (2014 & 2015 Wine Enthusiast “Top 100 Wine Restaurants in America” awards). As Executive Beverage Director at Reeds American Table, he continued this success, securing the consecutive streak of Wine Enthusiast’s same awards in 2016 and 2017. In 2018, Andrey moved to San Francisco, leading the wine team at Lazy Bear, a Two Michelin Star restaurant Under his direction, Lazy Bear received Wine Spectator’s Award of Excellence, a James Beard Wine Service nomination, and was recognized for the World’s Best Designed Wine List in North America (2022)
Beyond restaurants, Andrey co-founded Bliss Wine Imports in 2015 and became owner of the US based company in 2022 As President & CEO, he oversees wholesale distribution in the US and Mexico, continuously sourcing exceptional wines worldwide /
Andrey achieved the prestigious Master Sommelier title in 2018, one of fewer than 300 individuals worldwide to do so. He holds multiple national and international sommelier competition titles, including Wine & Spirits Magazine’s Best New Sommelier, Wine Enthusiast’s “Top 40 Under 40 Tastemakers” and Food & Wine’s “Top Sommeliers of the Year”
Ellie Estrada - Londo
Pastry Chef
Born and raised in Manila, Philippines, Ellie describes her style of cooking and service as generous and personal - something she attributes to her Filipino upbringing and the culture’s core value of heartfelt hospitality. After finishing university, she moved to California to begin her culinary education. While attending culinary school, she found herself working up the ranks of the brigade, training extensively under some of the Bay Area’s most influential chefs such as Michael Mina, Michael Tusk, and Domenique Crenn. In 2019 Ellie returned to Manila where she founded Hello Stranger Supper Club, a pop up venture and bakery that quickly garnered the attention of Manila’s growing dining scene that earned her a spot on Manila’s “Chefs to watch” list in 2020. Joining the team at Restaurant Nisei has been Ellie’s triumphant return to the Bay Area restaurant scene. In the role of Pastry Chef, she aims to bring the desserts at Nisei to new heights, highlighting the art of Japanese confections (wagashi), while leading team with her compassion and drive.
Ruben Brito Sous Chef
Andrey Ivanov
Beverage Director
Raised in Flagstaff, AZ, and a graduate of the Classic Cooking Academy in Scottsdale, Arizona, Chef Ruben Brito honed culinary skills at top Arizona restaurants and resorts before joining the Michelin-starred scene in San Francisco. Prior to working at Nisei, Ruben spent time at two Michelin starred Lazy Bear in the Mission. At Restaurant Nisei, Ruben excels at improving the Nisei Larder by leading fermentation projects such as umeboshi making, misozuke or other traditional ferments. Ruben consistently brings a higher level of professionalism and work ethic to Nisei, a trait he believes will take Nisei to new heights.