Chef James Kim is the creative force behind The Naisho Room, bringing over 16 years of sushi mastery and a lifelong passion for artistic expression to Tysons’ most exclusive culinary destination. As the former Executive Sous Chef at Wren, James helped shape the restaurant’s acclaimed Japanese-inspired menu, which laid the foundation for The Naisho Room’s elevated concept. Now, he leads the sushi program in this hidden oasis, where his vision blends traditional Japanese technique with bold, modern artistry.
James’ journey into the culinary world began in art school, where his fascination with pottery and concept design evolved into a love for food as a medium of expression. A side job as a Line Cook at a fine dining restaurant revealed his true calling—transforming ingredients into edible art.
His career spans California’s most prestigious kitchens, including Ozumo, Morimoto, Keiko à Nob Hill, and the Michelin-starred Benu. At The Naisho Room, James curates a luxurious 19–22 course Omakase menu featuring a selection of aged fish flown in from Tokyo’s Toyosu Market, paired with rare sake and inventive small bites. His food is not only delicious, but a visual and sensory experience that reflects his deep respect for the art of cuisine.
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