Chef Teru is an Edomae-style sushi chef with with extensive experience at Michelin star restaurants. He was raised in Saitama, Japan, where he embarked on his sushi training in 1990. Devoting 15 years to perfecting his craft in Japan, he honed his skills and mastered the techniques of traditional Edomae style.
His career then took him to the vibrant heart of New York City, where he dedicated a decade at the highly-regarded Kurumazushi, which received a coveted one Michelin star in 2007 and 2008. During his tenure, he had the privilege to train under the venerable chef Uezu, one of the trailblazers who popularized omakase in the city. His journey continued as he further refined his techniques over five years at the esteemed Michelin-starred Sushi Ginza Onodera. Now, Chef Teru looks forward to sharing his passion with you and introducing his own unique take on Edomae style.