Chef David Utterback Says Buy That Ticket

Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night — my love letter to the people who feed us, pour for us, and keep this industry moving.And first of all… Happy New Year!Whoo hoo — this is our first episode of 2026, and I am very happy to be back behind the mic.I am really excited about our show today because I am going to be talking to a chef who has really changed the conversation on Japanese dining in the Midwest = Chef David Utterback.I’ve been a little bit everywhere these last few weeks. A quick Philly food tourm  highlights included Little Water and Kalaya (because obviously). Then a glorious week on the French side of St. Martin, where we don’t leave Grand Case, because you don’t have to. Morning walks into town for croissants, sun all day, and nights bouncing between incredible restaurants. Back in DC, I popped into Maison Bar à Vin for those glorious seaweed choux buns, and over to Chang Chang for Peking duck (a Christmas must). And then a quick 24-hour hit in NYC: Russ & Daughters for bagel and schmear, and Sugarfish for their classic trust me menu.Which feels like the perfect way to bring us to today’s guest… because we’re talking sushi and pushing expectations.Joining me today is Chef David Utterback, a chef who is redefining what world-class Japanese cuisine looks like in the American Midwest. David is a multiple-time James Beard Award semifinalist and made history in 2023 as the first Nebraska-based chef to be named a finalist for Best Chef: Midwest. He’s the chef and owner behind Omaha’s acclaimed restaurants Yoshitomo, Ota, and Koji.From Omaha’s indie punk scene to a formative trip to Japan, David forged his own way. His work has been described as Japanese precision with Midwestern sensibility, and his restaurants are challenging the idea of where exceptional sushi belongsI’m thrilled to welcome him to Industry NightChapters:00:00 - Introduction00:10 - "Sushi, Craft, and Chef Utterback"04:29 - Omaha’s Early 2000s Music Scene08:43 - "Dreaming of Returning to Japan"10:29 - "Chasing Tokyo's Best Sushi"12:53 - "Finding My Calling"19:11 - "Building Expertise in Sushi"21:58 - "Leaving Stability for a Dream"25:59 - From Cramped Counter to Innovation29:27 - Evolving Dining Trends and Access30:56 - "Building Better Sushi Sourcing"34:05 - Evolving Food Culture Everywhere37:54 - Hospitality Trends in Omaha42:58 - "Fear of Being Unmasked"44:18 - "Follow Nikki Nellis Everywhere"44:55 - OutroQuotes:“Sometimes you have to guide people past what they know and show them just how good food can be—anywhere.”- Nycci Nellis“I never chased awards. I just wanted to be a craftsman, commit fully, and let the journey unfold.”- David UtterbackKey Takeaways:From Punk to SushiSelf-Taught and FearlessRedefining Midwest DiningCraft Over ComfortHustle, Risk, and GrowthRecognition and IntentionalityInspiration for the IndustryConnect with David UtterbackPersonal: https://www.instagram.com/davidyoshitomo/Yoshitomo_sushi: https://www.instagram.com/yoshitomo_sushi/Izakaya koji: https://www.instagram.com/izakayakoji/Omakase ota: https://www.instagram.com/omakase_ota/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://heartcastmedia.com