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Trained from an early age in the fundamentals of traditional Edomae sushi, Takatoshi Kadowaki broadened his vision of the craft during a stay in the United States, before returning to Japan and opening Sushi Kadowaki in Ginza in 2021. From this journey he has kept one deep conviction: sushi should be savoured with all five senses, in a gesture where every stage unfolds before the guest's eyes. His philosophy draws on the ancestral Edomae ageing techniques, taken to the truest expression of umami.
In Ginza, within a Sukiya-style interior and its hinoki wood counter, Sushi Kadowaki offers an intimate experience where each piece is prepared live, under the guest's gaze. Takatoshi Kadowaki travels Japan himself - Hakata, Tsushima, Oita, the Goto Islands - to build his own sourcing networks directly with fishermen, and serves his creations on bespoke tableware crafted by Arita ceramicist Takayuki Nishi. The pairing extends into the glass, from Japanese sake to Champagne and red wine, for an experience as sensorial as it is refined.
Explore our curated collection of signature recipes, thoughtfully designed by our chefs to pair perfectly with every bottle and elevate your champagne moments.
