I mastered the fundamentals of sushi under Master Sadao Maneyama, the foremost authority on Showa-era sushi research. From him, I learned the nuances of seasonal fish, meticulous preparation techniques, and the intricate arts of sasa-giri (decorative bamboo leaf cutting) and kazari-zushi (ornamental sushi). Furthermore, my connection with Master Masaru Nakaji—a leading figure in Heisei-era sushi research—opened my eyes to the evolution of sushi, advanced culinary theory, the art of presentation, and the vital importance of building a global “Japan Brand.”

Our sourcing is equally uncompromising. In addition to selecting premium catches from Toyosu and other major markets, we partner directly with elite producers. We source fresh fish and wild mountain vegetables from Daiki Hasegawa of Nagai Port on the Miura Peninsula, a purveyor deeply trusted by top chefs. From Odawara, we procure pristine seafood from Sagami Bay through Awaya, a historic seafood house with a 430-year legacy.

For our shari (sushi rice), we exclusively use organic, chemical-free Sasanishiki rice cultivated by Choichi Ueno in Kaminokawa, Tochigi Prefecture. We also craft unique dishes using his rare Irolo-mai (“multicolored rice”)—a precious blend of 50 ancient, indigenous Japanese rice varieties including red, black, and green grains. To complement this, we showcase the unique terroir of Tochigi through heritage vegetables such as Karaburo daikon radish, Bato cucumber, and heirloom Kobuka soybeans and sesame seeds.

Our tamago (egg) dishes feature Mahorand Gold from Ranmeisha, a premium Tochigi egg brand favored by Tokyo’s finest establishments. For our rice seasoning, we use the acclaimed Fuji Vinegar, crafted using time-honored traditions where pesticide-free rice is first brewed into sake and then carefully aged.

By combining these meticulously curated ingredients with time-honored techniques, my ultimate goal is to deliver an unforgettable dining experience of true value and satisfaction to every guest.