Sushi chef
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- Masa(New York)
- Masayoshi Takayama
- Know yourself and put yourself to good use
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- Teru Sushi(Fukuoka)
- Takayoshi Watanabe
- Competing with the world from Tobata! Teru Sushi’s mission
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- SUSHI GINZA ONODERA NEWYORK(New York)
- Masaki Saito
- The most important thing in the kitchen is not skill or talent, but kokoro – ‘heart’
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- Shinbashi Shimizu(Tokyo)
- Kunihiro Shimizu
- Embody the simple Edomae sushi chef concept
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- Sushi B Paris(Paris)
- Masayoshi Hanada
- Going out as a Sushi craftsman is not to “learn” but to “tell”.
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- Sushiyoshi(Osaka)
- Kimioki Nakanoue
- The rogue sushi chef challenging the world with a restless investigative spirit and creative style.
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- Sushi Matsumoto(Kyoto)
- Daisuke Matsumoto
- A sensitive skillset and mind: The tough Edomae craftsmanship that blossomed in Gion, Kyoto
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- Sushi Tempura Youzan(Hyogo)
- Tsuyoshi Nasa
- A first-class product is made from a heart that overcame hardship.
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- Sushidokoro Kurosugi(Osaka)
- Akihiro Kurosugi
- Worked for 12 years for a major sushi business before going independent. The challenge of Michelin star restaurant “Sushidokoro Kurosugi.”
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- Sushi-Hoshiyama(Osaka)
- Tadashi Hoshiyama
- A chef who found his life’s passion in crafting sushi, which he likens to a stage where he plays the lead role.