Keiji Nakazawa

Keiji Nakazawa is a renowned sushi chef who entered the food and beverage industry in 1978 at age 15, working at establishments including snack bars and legendary sushi restaurants like Kyubey before opening Sushi Sho in Tokyo at age 30. He is celebrated for mastering Edo-period techniques, such as aging fish without refrigeration using methods like salting, vinegar soaking, and seaweed wrapping, serving around 40 types of fish with optimized aging. In January 2016, he relocated to Waikiki, Hawaii, to open a branch of Sushi Sho, where he continues to lead a team of master apprentices.