Our Head Chef

Shaulan Steenson

Guided by Tradition, Inspired by The New

Chef Shaulan Steenson’s culinary path is a fusion of curiosity, craftsmanship, and a deep respect for both Japanese precision and British seasonality. With over fourteen years in professional kitchens, Shaulan’s foundations were built on classical European techniques before his passion led him eastward — into the meticulous and expressive world of sushi.

In 2018, his pursuit of mastery took him through some of Japan’s most revered establishments, including Hakkoku under Sato Hiroyuki and Sushi Jin with Izumi Kimura, as well as time spent at London’s Umu, specialising in kaiseki ryori, and the Michelin-starred Endo at the Rotunda, where he was part of the original opening team. These experiences refined his understanding of balance, seasonality and the quiet artistry behind Japanese cuisine.

In recent years, Shaulan has brought his expertise to London’s dining scene, consulting for Temaki in Brixton and Sushi Like, while also curating his own intimate omakase pop-ups and events. At ASA, he brings a fresh, thoughtful approach to Japanese food — one that honours tradition while embracing innovation. His dishes celebrate the best of British produce, reimagined through a Japanese flavour profile and always underpinned by his signature obsession with perfect rice.