YOSHIKI HATANO

The reason I became a sushi chef is that I've loved eating since I was little. Due to my sensitive health, my mother prepared sushi with natural and additive-free ingredients, which initially sparked my love for sushi. I have developed my ambition to be a chef by watching cooking shows. As I contemplated my future, I was drawn to the idea of being a sushi chef who could interact directly with customers. I have opened my own restaurant at the age of 29. Initially, I experimented with creative sushi, incorporating various culinary techniques and focusing on using high-quality fish. The restaurant's concept is to provide simple, well-crafted sushi that brings out the ingredients' natural flavors. I particularly emphasize the combination of "acid and oil," striving to enhance the richness of flavors. I have also opened a standing-style sushi bar with a different concept, offering high-quality ingredients at affordable prices and incorporating dishes from around the world to appeal to a diverse clientele.

The decision to expand to London was driven by the city's pub culture and open style, which I believed would suit a standing sushi bar. I saw it as an opportunity to venture into international markets. The future vision involves establishing locally-rooted sushi restaurants across Europe and the rest of the world. I am aiming to explore unknown fish, address conservation issues, and evolve as a chef while traveling the world. As a message to the staff, I encourage them to work together to share the spirit of exploring the world and the joy of cooking.