In Japanese, the word Imoto means “little sister.” Inspired by buccan next door, Imoto expands Chef Clay Conley’s small plates, big flavor concept with Japanese and Asian cuisine. Come experience our interpretations of your favorites — fresh sushi and sashimi, unique dumplings and tempura and inventive wood fired selections — all made with the best ingredients found locally and around the world.
Hailing from Indonesia, Chef Gede Adnyana joined Imoto as Sushi Chef in 2012 and works with Chef Clay Conley in preparing sushi, sushi rolls, sashimi, and other traditional and innovative Japanese cuisine and sauces on the menu.
Japan is the land of long traditions, where hundreds of years of accumulated knowledge, techniques and experience are passed down from generation to generation. Gede, highly skilled with traditional Japanese hand tools and sushi knives, is responsible for all the protocols needed to assure flavor and exceptional customer experiences unique with Asian cuisine, especially with sushi and sashimi.
Chef Clay Conley opened the doors to Imoto with partners and friends Sam Slattery and Oliver “Piper” Quinn in February 2012, as an intimate, Asian-focused extension of Buccan.
Clay takes his surroundings seriously. Each city and country that he visits or lived in influences his palate, style and techniques. The hallmarks of his favorite dishes are bright, fresh and balanced flavors, and it’s no surprise that Asian cuisine accentuates these points. While living and working in Tokyo, Clay was influenced by the clean flavors of traditional Japanese cooking. Subsequent travel in China, Thailand, and Singapore sharpened the chef’s palate and interest.
Clay has been honored with three James Beard Award nominations for Best Chef: South and was listed as a “Top 25 Best Chefs of The American South.” He has cooked on Emeril’s Florida, featured on both Food Network and Cooking Channel, The Today Show and Fox and Friends.