https://www.sushimasato.com/home daily 0.75 2026-02-19 https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/1626406568590-US212DACV6461T8KIHXP/unsplash-image-LK1lq30oD1g.jpg Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/1626491242863-VLND9YUIW7EH2ZQ021IK/unsplash-image-KqSE6Z9CHmo.jpg Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/1626491789006-B0AGURN43J556SMEKGIK/c2684ed181617d8e844c6cac8fa3c439.jpg Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/a911cc13-dc5b-46d5-9f21-5bf9a0a91a7e/DSC00632.jpg Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/abe3b0f0-b275-42d2-82fe-da0953afbb1f/DSC00674.jpg Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/320b4cd7-f205-4e81-b455-7898fbe9695e/DSC00085.png Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/e323a0fc-e787-4853-975f-2e6bac5c54df/DSC00652.JPG Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/1573384202026-7UU4DWNV8M6MG7EMSPTA/DSCF5727.jpg Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/851d3d81-6c6b-44d4-9fa3-897ec34a90c1/DSC00678.jpeg Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/0fe4906f-d41f-4ce6-a278-0b9402e51f7c/DSC00635.png Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/1563803836439-1W555I5WB659BXHGYTCS/MASATOSHIMIZU.jpg Home - Masato Shimizu https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/1564127244107-BB1DPBKKSHIC37N1OACG/DSCF5730.jpg Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/8ea3082c-6907-458b-a4eb-d8b2563ee244/DSC00475.jpg Home - Chef kurokawa Raised in the city of Himeji in KOBE, Chef Satohiro Kurokawa’s culinary journey began as an apprentice for 6 years in Japan, starting at the age of 22. After mastering edomae preparation skills and its nigiri style, going abroad strengthened his desire searching his soul, he landed a job at Mexico, he then move to Canada and HongKong where he spent years perfecting himself in the techniques of modern style sushi. Once he accepted job at Conrad Tokyo, he returned to Japan for a while. In 2016, Chef Kurokawa moved to Bangkok, bringing his style of sushi art to a Thai audience. https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/254bf09a-099d-4746-a548-bf87cdc597a4/DSC00524.jpg Home - Chef Kanno Chef Kenichi Kanno started his culinary career at the age of 18, led him through some of the greatest kitchens in Japan, including Kappo Ryori restaurant in Tokyo for more than ten years, and Otaru Masa sushi institute as a sushi chef for 6 years. While he pulls influences from his mentors both in Tokyo and Hokkaido, his technique is purely classic and traditional, his cuisine presents craftsmanships of Japananese Itamae. Chef Kanno decided to seek new challenges and deepen his learning, he moved to Bangkok and brought his vision, skills and experiences as a sushi chef. https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/1564072647338-2OYIN4V2Q0DBJCYEFQDR/IMG_4750.JPG Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/1564072607135-SMYIHDONGX88OE0K0OZI/IMG_4754.JPG Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/1564072611065-7AB14XSTGGBQ4K2XEGB1/IMG_4752.JPG Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/1563865910683-YS3RJ50XQ7D7JKIZ3A5V/1600px-%E6%B4%9B%E4%B8%AD%E6%B4%9B%E5%A4%96%E5%9B%B3%E5%B7%A6.jpg Home https://images.squarespace-cdn.com/content/v1/5d29abe520aa0e00011453d7/81c1e2af-b3b6-4441-9ef1-0c1c645d1ea5/2023MENU3FV2.jpg Home - Make it stand out Whatever it is, the way you tell your story online can make all the difference. 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