About Chef Masato
Born in Nagasaki. His passion for fishing led him to pursue a career as a Sushi Chef. After training at Michelin-starred sushi restaurant Iwasawa, he became the second-generation head chef of Sushi Hiroya, in Minato-ku, Tokyo, at the age of 25.
With his youthful energy and innovative approach, he transformed the restaurant into a renowned establishment, earning a spot on the prestigious "Tokyo's 100 Best Sushi Restaurants" list.
At Sushi Hiroya, Masato offers a popular Omakase that blends traditional Edo-mae sushi techniques with modern sensibilities, satisfying even the most refined palates.
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He has a strong presence on social media, attracting a large following, including many international guests.
Please visit his social profile to get to know him better!