Sushi Yuwa
鮨 優羽

Opened in August 2024, just a 5-minute walk from Karasuma and Shijo stations in Kyoto, Sushi Yuwa is helmed by Chef Atsushi Kozakai.
His unique path began with a degree in fisheries science, followed by work as a food science researcher, experience in Japanese cuisine, training at The Ritz-Carlton Kyoto’s sushi counter, and apprenticeship at the Michelin two-star Sushi Masuda, led by a direct disciple of Sukiyabashi Jiro.

Chef Kozakai’s approach stands out in two ways.
First, while deeply rooted in the traditions and discipline of Tokyo’s elite sushi world, he enriches his craft with scientific expertise in fisheries and food science. Beyond intuition and technique, he understands the very biology of fish, allowing him to refine flavor with precision. Second, he brings hospitality learned from his hotel background.
While every bit the dedicated artisan, he is equally attentive to atmosphere and guest comfort, even making efforts to communicate with international visitors through translation tools.

“I love the immediacy of sushi—the reactions, the energy. It’s deeply rewarding to create a space where guests can relax, enjoy, and share in the joy of sushi together” Chef Kozakai says.
This philosophy shines through in both his service and his cuisine.

With world-class technique and a scientific pursuit of flavor, Sushi Yuwa is set to become one of Kyoto’s most influential sushi destinations.