The main character this time is KAZUYA NOMURA, a young nigiri chef at the sushi restaurant "Sushi RAKUMI," which opened on January 11, 2019.
After training at a sushi restaurant in Tokyo for 6 years from the age of 18, KAZUYA became an apprentice to HIROSHI SASAKI of KAPPO "GION SASAKI" in Kyoto with the aim of stepping up.
Hiroshi has dreamed of opening a sushi restaurant someday.
At that time, it was KAZUYA who made a name for himself.
KAZUYA trained under HIROSHI for 6 years and learned how to judge, prepare and cook fish.
In preparation for the opening of "Sushi RAKUMI", KAZUYA studied EDOMAE sushi at Michelin three-star "Sushi Yoshitake" in GINZA for one year from the summer of 2017.
What is the thought put into KAZUYA's sushi, which combines the techniques of both East and West masters?

[INFORMATION]
Sushi RAKUMI

We will introduce “Kyoto” through artists, craftsmen, traditional performing arts successors, chefs, etc. who are active in Kyoto.

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https://www.mbs.jp/kyoto-chishin/

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