Founder’s Story

As more graduates started opening successful sushi bars,the old story—“you must train at least three years before you’re […]

For decades, the common story in Japan went like this:3 years before you’re allowed to cook rice properly.5 years before […]

Guests often ask me a simple, honest question: “Do you need some kind of official license to be a sushi chef?” The short […]

Still, there was one dissatisfaction I couldn’t ignore.   No matter how many chairs I brought in,no matter how many […]

After that, the things in the room began to multiply.   A cutting board here.A set of bowls there.Towels, trays, ut […]

What I Learned from a Failed Family Food Tour This is the story of a painful failure with a mother and son, how it broke […]

When I first stepped into the new room with my own key,it was… clean.Clean, but undeniably old.   The walls carried […]

Of course, saying yes to that room meant something else, too. It meant rent—every month,even before a single guest sat d […]

In my building, the landlord lived upstairs on the second floor.Not a faceless company—a real person, with whom I’d exch […]

Even while I was studying at Tokyo Sushi Academy,one question kept circling in my mind: “Where am I actually going to te […]