Opened in 2018, Tobiuo has been operated since 2019 by chef-owner Sherman Yeung (formerly of Uchi and Yauatcha). Tobiuo has earned wide appeal and accolades for its menu of innovative, beautifully presented sushi, Japanese small plates and craft cocktails, accompanied by warm, attentive hospitality in a bright, modern space.

our team

Sherman Yeung


Although Sherman has only been in restaurants for 3 years, he deeply cares about the industry. Sherman’s main focus is in Japanese cuisine, first building his roots at Izakaya Wa then later worked his way up at uchi Houston. Taking over Tobiuo in June 2019, Sherman reworked the entire restaurant internally and externally and continues to lead the team with his vision and ideas. On his free time, Sherman enjoys working on his car and shooting firearms.

Jio Dingayan

Culinary Director

Starting off as a prep cook at Tobiuo, Jio has since then graduated Culinary Institute Lenôtre (CIL) and has worked his way up to now Pastry Chef and kitchen management. Jio started Tobiuo’s pastry program in 2019 and has single handedly evolved it to where it is now. Jio enjoys drinking boba, listening to music, furthering his knowledge through cookbooks, and also shopping at H Mart.

Ashley Castro

FOH Operations

Ashley has been with Tobiuo since 2018 starting off as a server and working her way up to a manager. Other than supervising the floor, Ashley helps run back end operations such as accounting and is also in charge of all the events hosted at Tobiuo (ie Bluefin Cutting, Maki Class). Ashley enjoys reading true crime novels and tapping into her passion for theater listening to podcasts about musicals.