After honing his skills at the renowned Michelin-starred sushi restaurant “Kanesaka” in Tokyo, the head chef went on to train at Sushiya Ginza Honten before finally establishing his own independent sushi restaurant, “Sushi Mamoru.” He was formally granted permission to use the emblem of “Uo Nishi Uma,” which represents the excellence of sushi, the very same emblem used by Kanesaka.

His evolving style of sushi-making continues to captivate numerous diners, quickly turning them into loyal regulars. His talent has garnered high praise from sushi enthusiasts worldwide, resulting in numerous invitations to cooking events from all across the world.

Combining the traditional Edo-style techniques with his own delicate craftsmanship, he meticulously creates each piece of sushi with passion and care. The size, freshness, temperature, and balance between the neta and shari in each individual piece is precisely measured and calibrated.

Together with the joy of showcasing the culmination of his rigorous training within his own establishment, the chef values every single piece and takes pride in offering them to those who grace his counter.