About
Restaurant & Owner
Traditional and innovative Edomae-sushi made by the owner who has mastered the art of sushi at "Kyubei" over many years.
Born in Nagasaki, Japan.
While studying in culinary school in Tokyo, he entered the world of sushi as a part time chef at "Ginza Kyubei". Later years, he worked as a chef at "Kyubei" for 18 years and gaining experience for a total of 35 years.
In 2016, he opened "Kyomachibori Hide" in Nishi-ku, Osaka, and in 2019, he started "Hideshima" in Kitashinchi Hondori.
While studying in culinary school in Tokyo, he entered the world of sushi as a part time chef at "Ginza Kyubei". Later years, he worked as a chef at "Kyubei" for 18 years and gaining experience for a total of 35 years.
In 2016, he opened "Kyomachibori Hide" in Nishi-ku, Osaka, and in 2019, he started "Hideshima" in Kitashinchi Hondori.