About Instructors of Sushi School Narita

Principal

OGAWA Hirotoshi

Director of World Sushi Skills Institute
WSSI Certified Instructor of All Japan Sushi Association
Japanese Cuisine Goodwill Ambassador
Executive Director & Chief Technology Officer of Chiba Sushi Association

He has visited over 50 countries to train sushi chefs and promote Japanese cuisine. Known for his outstanding teaching, many of his students have earned Michelin stars worldwide. His work has been featured in major media, and he is recognized globally as a distinguished “Sushi Samurai.”

Honorary advisor

KAZATO Masayoshi

Chairman of World Sushi Skills Institute
Director of All Japan Sushi Association
Japanese Cuisine Goodwill Ambassador
Cool Japan ambassador
Goodwill Ambassador and Honorary Citizen of Seattle, USA

Specialty: Sushi

KAWASUMI Ken

Chairman of the KAWASUMI Decorative Sushi Association
Director of Decorative Sushi Roll Promotion Association

Born in Kamakura, Kanagawa in 1956, he mastered traditional sushi techniques during his apprenticeship. He gained national fame after winning the “TV Champion - National Sushi Chef Championship” three times in a row. As a pioneer of decorative sushi rolls and the originator of the term, he has written many books, teaches at a sushi school, and promotes sushi worldwide.

Specialty: Ultimate blood removal, Ikejime

TSUMOTO Mitsuhiro

Director of Suiryu Co., Ltd.

He developed the groundbreaking “Tsumoto Style” for ultimate blood removal, revolutionizing the way fish are processed. This technique extends the aging process while drastically reducing food waste. Initially spread by word of mouth, it gained national fame after going viral on YouTube. Today, it’s praised by anglers, chefs, fishmongers, and seafood professionals all across Japan.

Specialty: Knife sharpening

AOKI Toshikazu

Senior Managing Director of AOKI HAMONO SEISAKUSHO CO.,LTD

A global expert in kitchen knives, he travels the world hosting workshops. Passionate about promoting the “Sakai Takayuki” brand, he teaches knife sharpening techniques and shares the rich 600-year tradition of Sakai-style craftsmanship.

Specialty: Kaiseki, Tempura

EGUCHI Naoki

Owner and Head Chef of Kaiseki ryori KISEN

Tsuji graduated from the Japanese Cuisine Master College in Tokyo and trained at Maruyama in Kyoto. He later worked at his family’s kaiseki restaurant, KISEN. Since 2011, he’s held head chef roles worldwide—including the Japanese Embassy in Slovakia, Soneva Fushi in the Maldives, and Ginza Tenharu. Now back at KISEN, he also promotes Japanese cuisine globally as a guest chef, consultant, and co-founder of the Omakase Dining Boat KISENHANARE. In 2024, he launched EGUCHI GLOBAL CULINARY to support Japanese restaurants and events abroad.

Specialty: Dessert

KAMIYA Akiko

She trained under Minako Imada, a renowned expert in French confectionery, where she studied traditional European pastries and cuisine, eventually earning a teaching license at Imada’s salon. She went on to deepen her knowledge through a specialized course at the Tsuji Culinary Institute and further refined her skills by attending seminars with renowned pastry chefs in France, Germany, and Vienna. For over 27 years, she has been leading a salon-style pastry class, sharing the joy of sweets that engage all five senses and bring happiness to others.

Specialty: Sushi, Business Administration

YAMAZAKI Gentaro

Ceritified Instructor of World Sushi Skill Institute
Purchasing and Product Development Manager of Chitaka International Foods,Inc.

After nearly a decade of training at a traditional sushi restaurant in Nagoya, he expanded his knowledge in the U.S., learning creative approaches in New York and witnessing the global appeal of Japanese cuisine in Washington, D.C. He later opened his own sushi restaurant in Minami-Aoyama, Tokyo, and after that he resided in Geneva, where he promoted Japanese food culture through workshops and government initiatives.

Instructors