Celebrity chef Hal Yamashita has parted ways with his eponymous restaurant that’s generated buzz since starting as a pop-up several years ago, then expanded into a swanky brick and mortar in downtown Napa in late 2019.
But the business isn’t going away completely — founding restaurant owner Michiyo Hagio has taken over all operations for the eatery and relocated it to a new space in south Napa. In January, she will change the name and introduce expanded menus dotted with her own creations.
Yamashita, a former “Iron Chef All Stars” talent, hit the scene doing pop-ups at spots like Napa Valley Distillery, Napastäk epicurean boutique and special events like BottleRock. When he secured a space at 1300 Main St. in downtown Napa (where Amami Sushi now is), he upped his game past sushi into Japanese Wagyu, robata and upscale touches like seafood imported from Japan, as well as housemade soy sauce.
But when the chef lost his lease late last year, he moved his food production to Spork Kitchens commissary in central Napa and returned to pop-ups and takeout. Recently, he returned to his home country of Japan to focus on his restaurant in Tokyo.
“Our contract terminated,” Hagio said of ending Yamashita’s consulting chef role. “I trained with him over the years, and he approved me as a chef. My father was a sushi chef in Japan, too, for more than 60 years, so I was always watching how he works.”
The COVID-19 pandemic and economic challenges made keeping the upscale restaurant unfeasible, so now Hagio is putting finishing touches on a much smaller, simpler space. It’s in an unlikely spot — a former Subway shop next to the DMV in an industrial park off Highway 221 and Kaiser Road.
For now, signage still reads “Hal Yamashita,” but within the next month, Hagio plans to rebrand as Michi Japanese Cuisine. She’s also testing menu items, with casual lunches of sushi, curry rice bowls and udon. At dinner, the lineup offers signatures like chawanmushi (a savory egg custard dish), grilled salmon, hamachi kama (yellowtail collar) and more sushi and curry bowls.
Soon, Hagio plans to roll out what she calls a “course menu,” meaning a prix fixe tasting of elevated dishes such as grilled scallops topped in butter soy sauce and uni, an omakase sushi plate, and matcha ice cream.
902 Enterprise Way, Suite A, Napa, 707-699-1864, halnapa.com