Brady Ishiwata Williams is the chef and owner of Tomo, a restaurant located on the outskirts of Seattle. Since opening in 2021, Tomo has received recognition as one of the country's best new restaurants by Esquire and Robb Report and has been nominated by the James Beard Foundation for Outstanding Wine Program.
A self-taught chef who began his career at his grandparents’ diner, Brady cooked at restaurants across the country before landing in Brooklyn to serve as executive sous chef at Roberta’s and the two-Michelin-starred Blanca. He then went on to take the executive chef role at the iconic Seattle restaurant Canlis.
Accolades include a James Beard Award for Best Chef: Northwest (2019), Food and Wine Best New Chef (2018), and a James Beard Nomination for Rising Star Chef (2017).
20 grams Coastal Purple Shallot
18 grams toasted caraway
14 grams toasted dill seed
18 grams dried dill fronds
3 grams mustard powder
10 grams onion powder
90 grams toasted sesame seeds
36 grams toasted nori
20 grams sugar
12 grams kosher salt
Vân Vân in use
