Chef Michiyo Hagio’s connection to her craft is a lifelong legacy. Raised in Japan, she spent her youth watching her father operate his own sushi restaurant for more than sixty years—an experience that instilled in her a profound respect for discipline, craftsmanship, and the sacred bond between a chef and their guest.
With a culinary mastery spanning over thirty years, Michiyo’s career includes five years (2018–2023) training alongside celebrated Iron Chef All Stars talent Hal Yamashita. After earning his elite approval, she confidently stepped into sole ownership and leadership of her own space, formally launching the reimagined Michi Japanese Cuisine in Napa. Today, her restaurant is a highly sought-after, intimate 16-seat dining experience where she personally prepares each dish from start to finish.
Beyond her expertise with refined sushi, exceptional grilled fish, and elegant tasting menus, Michiyo further distinguishes herself as a certified sake sommelier. This dual expertise allows her to curate premium Japanese sake and local wine pairings that elevate her dishes to new heights. At the North Coast Wine & Food Festival, Chef Hagio stands out as one of Napa Valley’s most distinctive culinary authorities, offering attendees an authentic, world-class taste of Japanese artistry.