Office worker → organic farmer → sushi chef.
It may look like an unrelated path at first, but now I feel it all connects—very clearly.
My Strengths
Six years of hands-on organic farming
I ran “Hirai Farm” in Tajimi City, Gifu, growing more than 50 kinds of vegetables. Learning—through real work—how ingredients grow and change still directly shapes the way I approach sushi today.
I can serve sushi in English
I strengthened my English through three years of travel in Japan and abroad. From explaining each piece to hosting the experience, I can support overseas guests in English.
A strong sense of aesthetics
Whenever I travel, I always visit art museums. My goal is to bring out the natural beauty of each ingredient and place that sense of aesthetics into every piece of nigiri. For me, sushi is a stage where beauty is expressed.
The Road I’ve Taken
At 32, I left my office job and stepped into the world of organic farming. For five years in Gifu, I ran my farm on my own.
After closing the farm, I was preparing to move abroad—then the COVID-19 pandemic hit. My plans were reset, but I used that time to travel for three years in Japan and overseas, improving my English along the way.
When things finally began to settle, I discovered a sushi school and started my journey as a sushi chef in 2023. I thought, “If I learn sushi properly, the path overseas might open again.” That idea pushed me forward.
Today, I continue my training at “Sushikawa,” a Michelin Guide Bib Gourmand listed restaurant in Sasazuka, while also running my on-site sushi service.
What I Do Now
- On-site sushi service: I visit your home or office and prepare Edomae sushi right in front of you. English available.
- Sushi-making experience: Popular with overseas guests. No need to bring anything—just show up and enjoy.
- Sushikawa (Sasazuka / Michelin Guide Bib Gourmand): I’m in charge of dinner service on Tuesdays and Wednesdays.
It’s OK to Be a “Slightly Unusual” Sushi Chef
I’m sure there are areas where I can’t match chefs who started training in their teens—especially in pure technical depth.
But six years of working closely with ingredients as a farmer, English built through travel, and a mindset of lifelong learning (I graduated university at 43)—this combination is rare for a sushi chef.
A “slightly unusual sushi chef.” That’s exactly my strength.
Contact
If you’re interested in on-site sushi or a sushi-making experience, feel free to reach out anytime.
Learn more about the on-site sushi service →