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CHEF HYUN-WOO KIM
Meet our new Chef, Hyun-Woo Kim. He is born and raised in South Korea. Chef Kim found his calling in culinary at an early age. At the age of 18, he began working in restaurants to hone his skills and craft. During this time, Chef Kim trained tirelessly and learned the stylings of Japanese, Korean, and Thai cuisines. By the 25, Chef Kim opened his own restaurant in Seoul, South Korea. Even though, he achieved his dream of restaurant ownership, something was still missing. Hyun-Woo Kim left South Korea in 2005 and came to America with his wife. He found himself working in several restaurants in Raleigh, North Carolina. In 2013, Chef Kim had the extreme honor to work along side James Beard Nominee, Chef Steven Devereaux Greene. During this time, he was able to continue to refine his skills and find a sense of happiness with his craft. Hyun-Woo Kim truly enjoys the opportunity to work along with peers that have the same passion. In addition, he loves seeing his food bring smiles to his guests and a fond memory for them to remember. Now Chef Kim has taken the helm at Sono Japanese. He looks forward to bringing that same passion to all the guests of Sono.












MIKO NISHIO, FOH MANAGER
People call me "Sono Girl." That's how long I've been working at Sono, starting as a hostess. Fast forward several years, and now I am proudly serving as Sono's service manager. I'm still the same open minded, friendly, and motivated "Sono Girl" who enjoys a positive outlook on life. Besides enjoying eating out and traveling, I am the mother of two adorable miniature schnauzers. I love spending time with them on my day off. Any suggestion of where should I go to eat and travel? I'd love to hear your own story!




















JAMES YANG, GENERAL MANAGER
James joined SONO in 2016 after seven years as General Manager at AN. Yang is responsible for SONO’s elevated service and attention to detail as well as for its new and thoughtful beverage program. James is one of the few sake certified sommeliers in the area—has created one of the regions’ largest sake programs with 30 by the bottle. He has also expanded the wine list from 6 to 90 wines, with 15 by the glass, now offers a strong local beer list, including beers from Brewery Bhavana, Ponysaurus, Crank Arm and Bond Brothers on draft, a significant Asian beer selection, and an Asian inspired cocktail list made from fresh juices.
 
 
 
 
 
 
 
 
 
 

 

 
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