Seyu’s chef, Doddy Ariawan is an international Sushi chef who learned the tricks of the trade in Los Angeles, The United States. After working in a large Asian restaurant as a Sushi chef he worked in different Japanese restaurants from Colorado to Atlanta. Because a lot of the fish is eaten raw hygiene is even more important then in any other kitchen. Hygiene and the highest quality products are the keys to success for a good Japanese kitchen. Doddy is highly skilled and passionate about his work.