Xi Yu grew up in the small village of Fuqing in the Fujian province of China. His family owned a restaurant and every holiday his grandmother would make dumplings. They had one of the only two television sets in the entire village, and his friend Mou Chen would come over to Mr. Yu’s house to watch cartoons.

This summer, Mr. Yu is opening Mikado Asian Bistro in Vineyard Haven. Mr. Chen will be the head chef.

Mikado Asian Bistro is a pan-Asian concept, serving traditional Chinese cuisine (think chicken feet and soup dumplings) American Chinese cuisine (think General Tso’s chicken), Japanese, Singaporean, Thai and a mix of Korean cuisines.

Finishing touches; restaurant is scheduled to open Saturday, July 8. — Mark Lovewell

Serving sit down, takeout and once-a-week dim sum (they haven’t decided which day yet), Mikado Asian Bistro will have chefs in the kitchen specializing in each type of food. Mr. Chen, who’s been living in the United States for 10 years and worked as a chef both here and in China, specializes in traditional Chinese cuisine. Two years ago, Mr. Chen went back to China to study in two ramen shops, one in Beijing and one in the Fujian province, to expand his knowledge.

“He has his own thoughts about Chinese food, not American Chinese food,” said Mr. Yu. “He has a lot of the ingredients that are from China, and we will serve them here.”

This is the fifth Mikado Asian Bistro to open. The Yu family sold two of their restaurants and still runs two others. Xi Yu’s father, Qiang Yu, first opened a traditional Japanese restaurant in Middletown, Conn. 25 years ago. The Yu’s run a second pan-Asian concept Bistro in Canton, Conn.

“Mikado has been voted best Japanese restaurant since 1995 in Connecticut,” Mr. Yu said. “We’re trying to move that best restaurant to the Island to serve the Island.”

Food has always been central for the Yu family. While his father was always the one running the restaurants, Mr. Yu said his mother, Xiuyun Chen could rival any restaurant chef.

“She goes out to a restaurant, every dish that she likes, she comes home and makes it, and it tastes better,” said Mr. Yu.

Qiang Yu studied sushi for two years under a sushi chef in Japan.

With tile-lined walls, new restaurant will serve takeout, sit-down and once-a-week dim sum. — Mark Lovewell

“He had one student, and only one,” said Xi Yu. “That was my father.”

After developing a signature sushi style, Qiang taught this to his sons, Xi Yu and Bin Yu.

Xi Yu’s first job was as a dishwasher in his father’s restaurants. He moved up through the ranks, becoming the manager at the Canton restaurant after he graduated from high school. His brother, Bin, felt more comfortable working on the food side of the restaurant.

“My brother, he is more talented on the sushi part . . . he’s so talented at creating new dishes,” said Mr. Yu. “He makes everything taste better. It’s the same stuff but out of his hand, it’s totally different and totally great.”

Bin Yu will be the chef at Mikado’s sushi bar.

The Yus are not new to the Vineyard. Their father came to the Island about eight years ago for a contract to run the sushi bar at Sand Bar and Grille. The brothers followed him three years ago and also worked at the sushi bar at the Sand Bar and Grille. But now the brothers are making the move to Vineyard Haven.

And since their grandmother, Yimei Yu, moved to the United States two months ago, her cooking will also be represented on the menu.

“We have her recipe of the dumplings,” said Xi Yu. “That’s what I’m happy about too”