The Story of Ren

Ren, meaning "lotus" in Japanese, symbolizes purity, perseverance, and enlightenment. Much like the lotus flower that rises above muddy waters to bloom in pristine beauty, Ren represents the pursuit of excellence, harmony, and creativity in the world of Edomae sushi.

For Chef Wen Zhao, the lotus holds profound personal significance, reflecting his own journey — rising through challenges to achieve mastery and create something truly extraordinary. This connection inspired the name Ren, as a tribute to the values of resilience and artistry that define both the lotus and his craft.

Ren reflects not only our dedication to preserving the traditions of sushi craftsmanship but also our commitment to reimagining it through a modern lens. From meticulously sourced ingredients to a serene ambiance, every detail at Ren is designed to deliver an unforgettable dining experience.

Meet Chef Wen Zhao

At the heart of Ren is Chef Wen Zhao, a culinary visionary whose dedication to the craft of sushi has spanned over 12 remarkable years. Chef Wen honed his skills at the Michelin-starred Omakase in San Francisco, where he worked alongside master kaiseki and sushi chefs who have since achieved Michelin acclaim.

Renowned for his artistry in nigiri, Chef Wen’s approach is rooted in precision and balance. His mastery of shari (sushi rice) and neta (fish or toppings) creates a harmonious dining experience that blends tradition with innovation.

A Collaborative Effort

Ren is a collaboration of seasoned culinary experts, including Chef Jiabo Li of Iki Omakase, and Sunny Noah, the visionary behind Tancho, Nagai, and Iki. Together with Chef Jason Li of Tancho, these industry leaders describe Chef Wen as “the most well-rounded sushi chef” they’ve had the pleasure of working with.

The front-of-house team is led by General Manager Tora, whose dedication to hospitality ensures every guest enjoys a warm and seamless dining experience.