Hideki Nakajima

Hideki Nakajima completed 23 years of apprenticeship at Miyako Sushi — a historic Edomae-style sushi restaurant whose lineage dates to the Edo period — mastering time-honoured curing, resting, and vinegar-seasoning techniques. After completing his training, he opened Edomae Sushi Hanabusa in Akasaka, where the eight-seat counter serves nigiri showcasing the full umami potential of the fish alongside a collection of Nabeshima crockery and rare Kokuryu sake vintages. He continues the Miyako Sushi tradition of precision ageing and careful rice seasoning to suit the modern palate.

Tokyo Edomae sushi tradition

Career

• Apprentice chef at Miyako Sushi, Tokyo (~23 years prior to opening)