Abstract

Masahiro Yoshitake, the Edomae sushi chef who simultaneously earned three Michelin stars in Ginza and Hong Kong, becoming the first Japanese person to achieve a total of six stars worldwide. Not inheriting a family business, nor an elite from a famous restaurant, how did a young man who came to Tokyo after graduating from high school in Tochigi Prefecture reach the pinnacle of flavor and build a renowned restaurant that captivates gourmets from all over the world? His more than 40 years of tireless effort and exceptional work techniques are revealed for the first time. He is also passionate about training his apprentices, and those who have become independent from "Sushi Yoshitake" continue to earn numerous stars in various locations. What is his unique philosophy of culinary education in an era where young people do not settle in the food and beverage industry? And in the fall of 2026, he will take on the challenge of opening a restaurant in New York, armed with Edomae sushi that blends tradition and innovation. What will Yoshitake, who is over 60 and facing his final and greatest challenge of his life, have to say? With numerous testimonies from those involved, this book illuminates the life of one craftsman dedicated to Edomae sushi. Introduction Chapter 1: I Loved Helping with Cooking Chapter 2: A Difficult and Enjoyable Apprenticeship Chapter 3: New York That Changed My Life Chapter 4: Finally Going Independent Chapter 5: Opening a Restaurant in the Dream Location of Ginza Chapter 6: Winning a Michelin Star & Going Global Chapter 7: To Continue Evolving Chapter 8: How to Nurture People and Develop Talents Chapter 9: A Challenge at 60 Experience the World's Finest Flavors! The Secrets of Sushi Yoshitake's Taste Revealed

Author’s Information

Born in 1964 in Tochigi Prefecture. After graduating from high school, he aspired to become a sushi chef and trained at a sushi restaurant in Ginza, Tokyo. In 1988, he moved to the United States and worked as a sushi chef at a sushi restaurant in New York for over two years. After returning to Japan, he worked at kappo restaurants and sushi restaurants before opening "Sushi Yoshitake" in Roppongi, Tokyo in January 2004. In March 2009, he moved the restaurant to Ginza, Tokyo, and changed the name to "Sushi Yoshitake". He has received three Michelin stars for 12 consecutive years from the 2012 edition to the 2023 edition. His Hong Kong branch, "Sushi Shikon", has also received three Michelin stars for 12 consecutive years from the 2014 edition to the 2025 edition (as of February 2026). He is the first Japanese chef to receive double three-star ratings in Japan and overseas, for a total of six stars.