Read the soil. Read the fish.
That’s why it tastes right.

Six years with the soil.
So I can hear what ingredients are saying.

For six years in Gifu, I worked in organic farming.
I learned to follow nature’s rhythm—from building healthy soil to harvest.

That experience shapes my sushi today:
an eye for seasonality, respect for every ingredient, and a standard with no shortcuts.

Edomae sushi, made with a “grower’s perspective,”
served in your own space.

Takahiro Hirai

After six years in organic farming, I entered the sushi world at 41.

I studied the fundamentals at a sushi school, then trained at “Sushikawa,” a Michelin Guide (Bib Gourmand) listed restaurant.

My time with the soil became respect for ingredients and careful, consistent work.

A unique chef walking a path of sushi that began in the fields.