Founder’s Story

Around 10 percent of sushi restaurants in Tokyo use Akazu(Red vinegar).There was also a practical element:Red vinegar (A […]

After WW2, Japan had to import foreign rice because of poor harvest and logistics.And some of rice imported was contamin […]

Of all the things I learned from Mr. O,the most important was about something that never appears on the plate by itself: […]

That first shoot ended, I packed my gear and left—but something stayed with me.So I went back.This time, not as a photog […]

At that time, my life was split in two. On weekdays, I was still racing around Tokyo as a food photographer,shooting for […]

In Tokyo, there is a curious pattern you hear about again and again: When a CEO becomes truly successful, he doesn’t alw […]

The great sushi bars are always small. They have only 8 seats at the maximum. That realization shaped my future. From th […]

Finally, I did my first sushi party.The guests were delighted.“Kenji, this is amazing.”“I didn’t know you could do this! […]

About six months after I started attending Sushi Academy, Christmas season arrived. One day, I got a message from an old […]

As the year went on, my vision started to sharpen. Shooting food during the pandemic had been fun—and lifesaving. But I […]