Kakizaki Yukio

Kaki San was born in Akita Prefecture, Japan, and grew up in Shinagawa, Tokyo. The first sushi restaurant he worked at was a privately owned establishment called Sushi Koike in Ichikawa, Chiba Prefecture. He has dedicated 34 years to mastering his craft, and building valuable connections with people and companies that have shaped his journey. Deeply passionate about the traditional art of Edomae sushi, he opened his own restaurant in 2019. In 2023, he had the opportunity to travel to Singapore, witnessing firsthand how sushi has become a global phenomenon. This experience deepened his admiration for the skill of overseas craftsmen, and he is eager to learn from them while sharing his own expertise. His mission is not only to offer his customers an exceptional Edomae sushi experience but also to ensure that this traditional craft continues to thrive for generations to come.

Edomae sushi, a cornerstone of Japanese culinary heritage, has been a beloved tradition since long before refrigeration. This style of sushi is made by carefully processing raw seafood caught from the waters of Edomae (now Tokyo Bay) using methods honed by craftsmen over time. Techniques such as boiling, grilling, steaming, pickling, marinating in vinegar, and konbu-jime (kelp-curing) were developed to preserve the seafood without modern refrigeration. While modern refrigeration and transportation offer access to fresh seafood, Kaki San remains dedicated to crafting Edomae sushi that honors tradition while embracing the future.