The origins of the nigirizushi – the most familiar type of sushi in the West today – can be found in Edo, the city now known as Tokyo, and a style of sushi that was popular around 200 years ago: Edomaezushi. During this period, chefs used five specific techniques to prepare and preserve the fish: grilling, boiling, steaming, marinating and infusing.

Japanese people are very particular about their Edomaezushi, and they like to see traditional ingredients prepared in traditional ways. I understand and respect this, but I also believe there is a need for sushi, as everything else, to evolve and innovate and change with the times.

My teacher and mentor, Tsutomu Shimamiya, has a motto to which I also adhere: “tradition is preserved only through innovation”. I always keep this in mind whilst I am at work, and seek to infuse my sushi with my own original ideas and creativity. This is my first time to participate in the Sushi Awards, but I am very excited to have the chance to meet with other sushi chefs from different parts of the world, and find out about their cuisine, their sushi, their philosophy. I think it will prove an although inspiring experience for me, both professionally and personally.