Takashi Okamura, Executive Chef
Hailed as a “sushi classicist” by Food and Wine, Chef Okamura has trained in the art of sushi making in Japan from the age of 18. He draws inspiration for his dishes from both Japanese tradition, European culinary techniques, and local flavors. His dedication to fine sushi making stems from the belief that one must create food and work with one’s entire heart. His iron work ethic, attention to multi-layered flavors, firm desire to train the next generation and humble manner at the sushi bar draws attention and respect from food enthusiasts, politicians, celebrities, and even our youngest foodies-in-the-making.

Food photography by @dannygrubs


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1.301.340.8010 – info@sushidamo.com