Blog
50- The Day I Opened the Door
By the time my landlord quietly handed me the keys in mid–January,I was already calling this empty room “my classroom” i […]
From My Tokyo Kitchen to His Family Table: A Retired Caterer Learns Sushi
Sushi That Doesn’t End in Tokyo: How One Class Became a Family Tradition One of the happiest parts of running my family- […]
49 – The Logic Behind “Private”
That night confirmed what my heart already knew. My choice to run small, private classes was not just a branding decisio […]
48 – Practice, Pressure, and a New Standard
The opening party also exposed my weaknesses very clearly. As I tried to serve everyone in a reasonable rhythm,I realize […]
47 – A Small Room, the Right Size
The room itself was tiny. When all eight friends sat down,it felt almost cramped.Elbows nearly touching, bags tucked und […]
46-Why Eight seats ?
For the opening party of my new classroom,I knew I wanted to do one thing:invite friends to sit where future guests woul […]
45- Eight Seats and a Small Beginning
By the end of 2022, the pieces were finally starting to come together. In December, a friend asked me to cater his Chris […]
44-“So What Does All This Mean for You as a Guest?”
When you sit at my counter or stand at my kitchen island during class,you might not see all of this history. You […]
43-“Breaking the “Three-Year Myth”
As more graduates started opening successful sushi bars,the old story—“you must train at least three years before you’re […]
42 – A Broken Way of Training Sushi Chefs
For decades, the common story in Japan went like this:3 years before you’re allowed to cook rice properly.5 years before […]