鮨とかみ






Owner/Executive Chef

Hiroyuki Sato



 From a young age, Sato was interested in the restaurant business because he grew up in a family running a sushi restaurant. He traveled overseas to experience various cuisines which helped him rediscover the greatness of Japanese food, and he decided to become a sushi chef.

 After returning to Japan, he learned the skills of making sushi at a traditional Edo-mae sushi restaurant. That is when he found out about Tsukiji's famous wholesaler, Yamayuki's Tuna. Sato relocates to a Japanese restaurant that uses Yamayuki's tuna and also takes part in preparing dishes that utilize ingredients specific to Japanese cuisine.

 Sato himself goes to Tsukiji to check the quality of ingredients, then choose the best, and he always searches for inspiration he can later apply to his cooking.

 After being assigned to lead Tokami and receiving a star from the Michelin Guide, Sato continues to satisfy his customers by striving to preserve, and hand over to the next generation, the culture of Edo-mae sushi's tradition which goes back to the Edo era.

Sushi Tokami



 Tokami was established following a traditional Michelin three star sushi restaurant. After Hiroyuki Sato became an owner, Tokami was awarded one star by the 2014 Michelin Guide.

 At Sushi Tokami, we provide carefully chosen ingredients at the height of their season and wild seafood from local seas applying traditional Edo-mae sushi methods. We use the highest quality natural domestic bluefin tuna from Tsukiji and Tanada-mai which is rice from the mountains of Niigata abundant with minerals. We also use red vinegar which its savory flavor goes well with tuna. The best experience combining the taste of tuna which is Edo-mae sushi's main ingredient and the deep flavor of red vinegar can be enjoyed.