The Journey of Takahiro Hirai – From Organic Farming to Sushi
A Turning Point and the Path to Organic Farming
At the age of 32, I left my career as a salaried worker and dove into the world of organic farming, prompted by a turning point in my personal life. My wife and I were living in Nagoya at the time, one year after our marriage. She had transferred from her Tokyo office to Nagoya for my sake. However, due to company circumstances, I was transferred back to the Kanto region, leaving her alone in Nagoya—a situation that made little sense to either of us. We had no children, and I took it as a chance to make a major life decision.
Even during my corporate days, I had already begun to feel an interest in farming and spent weekends helping at a local farm that welcomed volunteers. This experience, combined with my resignation, led me to return to my hometown in Gifu Prefecture and rent a piece of land to begin farming in earnest.
Life as a Farmer
For the first six months, I worked part-time at my former company while training under a mentor in agriculture. After that, I fully dedicated myself to learning the craft for a year under my mentor's guidance.
Eventually, I founded my own farm, "Hirai Farm," in Tajimi, Gifu. I began cultivating over 50 varieties of vegetables with great care. My first customers included former coworkers and close friends, which gave me a warm sense of human connection.
The vegetables I grew were delivered to selective French restaurants, discerning eateries, and individuals with a strong passion for quality food. Facing the soil alone and living with the seasons for five years became one of the most enriching experiences of my life.
However, due to various circumstances, I eventually had to close the farm. I talk more about the details on my YouTube channel “Sushi Hatake” (formerly Hirai Farm). In the latter part of the channel, you can also enjoy videos of my other hobby: cycling.
An Unexpected Shift and a New Path
After closing the farm, I started studying English to pursue my dream of moving abroad. I even planned a short-term language study in the Philippines. But just as I had wrapped up the return of the farmland and paperwork, the COVID-19 pandemic hit, and all my plans were canceled.
I decided not to waste the unexpected “forced time off,” and instead traveled across Japan and abroad for three years. The friendships and exchanges I experienced during this journey dramatically improved my English skills. Now, I’m confident in explaining even sushi terminology in English, beyond daily conversation.
The Path to Sushi
As the pandemic settled, I came across a sushi training school by chance. I thought, “If I learn sushi, maybe the path to working abroad will open again.” So in 2023, I took my first step toward that dream.
I ranked relatively high in the class and especially stood out in katsuramuki (daikon peeling), performing better than some professionals. One of my classmates jokingly told me, “Hirai-san, you’ve finally found something in life to be proud of!”—a moment I still cherish.
What I Do Now
Currently, I train at "Sushikawa" while spreading the charm of sushi through various activities:
- Sushi Catering: A personalized style that offers 15 varieties with care at a reasonable price. Customization is available based on the customer’s preferences. English support is also available, ensuring a smooth experience for international guests.
- Sushi-Making Experience: Hands-on, casual participation—no tools or preparation needed. We already provide these sessions to overseas guests through Sushikawa, so you can join with confidence.
- In-Store Sushi Service: I mainly serve at Sushikawa in Sasazuka on Tuesday and Wednesday evenings. On other days, I travel for private events (homes, companies, etc.). Thanks to the owner's generosity, I am also allowed to pursue personal activities on my days off.
Learning English and the Desire to Go Abroad
My journey with English began with my first solo trip abroad after my divorce. At a hotel in Thailand, I couldn’t understand the deposit explanation and ended up troubling the receptionist. That night, I opened YouTube in my hotel room and started learning English from the basics like “I am” and “I was.” I wasn’t good at studying as a student, so I really started from scratch.
That experience laid the foundation for my current English ability. Now I can confidently communicate with international guests while serving sushi.
Aesthetic Pursuits
Whenever I travel, I almost always visit art museums. (The Louvre was so large that I couldn’t see everything—I hope to return someday.) There are many ways to interpret beauty, but for me, sushi is the perfect stage to express my sense of aesthetics.
Bringing out the natural beauty of ingredients and crafting each nigiri with aesthetic intent—it’s a process akin to creating a work of art.
Looking Ahead
My current goal is to become an independent sushi chef. After that, I hope to seize opportunities for international expansion and new ventures.
From farming to sushi—it may seem like a drastic change, but the core remains the same: delivering heartfelt craftsmanship to people. I hope to continue offering sushi that brings joy both in Japan and around the world, while preserving the essence of Japanese food culture.
You can watch my journey from farming to sushi on my YouTube channel, “Sushi Hatake.” Please take a look!
Currently, I am training at “Sushikawa” and actively providing sushi catering services (with English support) and sushi-making experiences (also for international guests).
I also serve sushi mainly on Tuesday and Wednesday evenings at Sushikawa in Sasazuka.
