
はじめ start
I’ve been a sushi chef for 16 years, studying and practicing the Edomae style of sushi. Edomae sushi originated in Tokyo and is historically considered the purest form of sushi. Starting in 2006 I was the chef/owner of Sebo in San Francisco, one of the first restaurants in the U.S. to serve this traditional style of sushi. As the vanguard of what has now become a widespread culinary movement, I realized early on that a large component of operating my business would have to be education: talking at length with customers, answering questions, explaining the sourcing of ingredients, the philosophies and approach to preparation, fish species, and seasonality. It was from this experience that I began to realize that a lot of people appreciated this exchange, and were actually interested in gaining another level of insight into the hours, days and weeks that went into each piece of sashimi or nigiri. So, as I am beginning work on new projects, I thought it would be useful and interesting to document all of those things that inform my decisions and guide my work.

