Chef Yoshiko Sakuma, born in Japan, raised in the kitchen and raised in a culinary family. As the daughter of restaurant owners and the grandchild of farmers of Fukushima, she was raised to learn, value and appreciate quality ingredients before pursuing her culinary path leading to her very own restaurant named Rabbit House in New York City. After continuing her education in New York City, Chef Yoshiko continued to pursue her passion towards fine dining and worked for various restaurants as well as bakeries. As she worked under many notable chefs and establishments, Yoshiko became more inspired, stemming away to begin a new chapter, the one, and only Rabbit house.