鮨とかみ

Owner/Executive Chef

Shota Oda


Always fascinated by the culinary arts since his younger days, he dreamed of becoming a chef one day. The interaction with the customers over the counter, and the one-of-the-kind atmosphere. These were enough for him to try his hands on the face-to-face business and dive into the sushi world.

With an aspiration to be a top sushi chef, he spent years in training at an old Edomae sushi restaurant in Tokyo. Then he became involved with starting up a new branch in Singapore and moved there with a passion for success. The time he spent overseas assured him that he needed to understand more about Japanese food culture, he went back to a sushi restaurant in Ginza. There he met Sato of Sushi Tokami, and gained more knowledge on wild Bluefin tuna and refined red vinegar through Tsukiji middleman Yamayuki. Soon, because of his hard work and excellence, he was promoted to be a manager at Sushi Tokami.

He goes to Tsukiji market himself and carefully select the best ingredients, always thinking about what his next creation could be. He strives to serve his customers to the best of Edo culture and Edomae sushi, and to pass down the techniques he acquired to the next generation.

Sushi Tokami


 Tokami was established following a traditional Michelin three star sushi restaurant. After Shota Oda became an owner, Tokami was awarded one star by the 2017 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.