Unlike the traditional sushi chef’s training path, Kenichi Fujimoto started his career in a hairdresser’s and was introduced to the role of sushi chef at the age of 22 when he worked at a mid-range sushi restaurant, before following Japanese sushi master at the age of 27. In 2014, he was assigned to be the sous chef in Macau, and three years later he followed the three-starred sushi chef in Hong Kong. 

When Kenichi Fujimoto first started working as a sushi chef, he was determined to open his own sushi restaurant in the following ten years. Even though he started late, he worked harder than anyone else. When he was training, he only slept three hours a day. Compared to sushi chefs who usually need many years to learn the basics before being able to work on their own, it only took Fujimoto one year before he no longer had to work with a chopping board and was soon assigned to a new role. Fujimoto’s sushi-making skills improved by leaps and bounds. 

Fujimoto spent two years in Tokyo, three years in Macau, and five years working with sushi maestro. The daily delivery of fresh Japanese seafood harvest allows Fujimoto to work on the same schedule as in Japan, making top quality sushi with the freshest and finest ingredients every day.

From a hairdressing apprentice to a top-tier sushi chef, Fujimoto’s inner drive is simply a deep love for sushi and enjoying the process of making it. Unlike many solemn-looking sushi chefs, Fujimoto is more laid-back and willing to engage in friendly chats, always thinking positively and always ready to share exciting ideas with others. He learnt Chinese and English during the work in Macau and Hong Kong and now he speaks very fluent English.